Recently Consumed

I haven't done one of these for almost a month.....so here's a post for a wet Friday here in San Diego.

I noticed how much was lost when we fried merguez from Whole Paycheck....so trying to get the most out of it, I first pan fried the lamb based sausages, then pan roasted potatoes in the rendered fat from the merguez. Man....this was really good.

Here's an interesting fun experiment.....pinenut crusted halibut.

Man, I wish our broiler worked....I'm sure we'd have gotten some better carmelization. As served, this was so moist....I think the Missus know understands that you can do some nice fish in the oven. The drizzle of black garlic olive oil I made was a nice touch.

Then during the middle of our coldest evenings....we had Oden.

You gotta love those portable butane stoves....I think every household should have one. If just as part of their "disaster kit".

Of course I made too much broth.....adding this to some major laziness means that I availed myself of whatever dried product I had on hand.

So wakame, dried mushroom went in.........there was some tofu in the fridge.....I poached some of the Missus' dandelion greens for some pungent bitterness. But this didn't become complete until I made an omelet with Chinese preserved radish.

I've been kinda lazy the last two nights.....so while I've made stuff the Missus wanted to eat for dinner, I've stuck with making sandwiches for me.

 So last night was beer braised veal bratwurst which I then wrapped in bacon and browned. This was really nice on some sauerkraut seasoned with some oregano over melted Swiss cheese and Dijon Mustard. Some sweet pickled red peppers completed the sandwich. The Missus had a bite and now wants me to have this during the weekend.

Tonight was a simple steak sandwich...after all, I need to use up those rolls.

It was the bed of peppers and onions sauteed with a touch of white balsamic that really made this tasty.

So what have you been made at home recently?

Comments

[kat]

wow, love all the different dishes!

[Soo Hom]

Wow! That first dish looked awesome. Can I get the recipe?

[Kirk]

Thanks Kat!

Hi Soo - It's really not a recipe, but a technique you can use with many types of sausage and even bacon. First you cook of the meat, then roast seasoned root vegetables in the rendred fat in the oven. Main thing is not to burn any of the sausage, remove the sausage, drain off, or add excess fat if necessary then roast.A cast iron pan does it best.

[Ange]

Wow! The merguez looks delicious! Need to visit Whole Paycheck soon.

[Kirk]

Hi Ange - They taste pretty spot-on. They don't always have them, so hopefully you'll be in luck.