Chicken noodle soup doesn’t need grilled cheese sammiches to make it lunch but I made some anyway.These are chocolate chip oatmeal cookies. I like to process the oats a tad before mixing them into the cookie dough. I was showing Mrs J how a new blender gadget works and it absolutely pulverized the oats before she could stop. I’ll have to do a gadget post on it.I love the sous vide setup. We have settled on 138° as the preferred setting – pink enough for me and done enough for Mrs J.I sauteed sprouts with fresh sweet corn, cut off the cob, in olive oil and butter to accompany the ribeyes and it worked out just OK. Didn’t look right, tasted great.This is the result of my first go at a shepherd’s pie. This one has pork and green gravy with corn and carrots and peas. I didn’t make quite enough mashed potatoes for a proper top, my pan was a bit too big. I think I’ll make them as individual pies the next time.This was a quick lunch, a couple of chicken thighs braised in bbq sauce, some potato salad, and kimchi. Since MrsJ won’t eat the kimchi I’ll have to double up. We still have a ton of that cabbage and cucumber summer salad.Those cookies make good ice cream sammiches. I don’t remember what Kroger ice cream flavor is in this but it has crunchy bits and caramel. Moar kimchi! Told you I was going to double up. I didn’t make that big of a batch (one head of Napa cabbage) and the smallest daikon radish was still too much so I match sticked it and put it back in a simple pickle of seasoned rice vinegar, salt, and water. Crunchy and sweet from the rice vinegar!
We saw this on one of our TV shows, the diner guy chopped a pork tenderloin into smallish pieces, put them into a small hotel pan, and started adding marinade ingredients. I scribbled them down as best I could because we had just bought a tenderloin and this looked like a great recipe: Olive oil, lemon juice, lime juice, garlic, oregano, salt and pepper. He said cover and refrigerate for a week. OK. We nearly forgot it because it was in the basement fridge but we got it out in time.I wish I had let the grill heat better but I was afraid to overcook the meat. I brushed it with garlic oil while it was on the grill and that really flared up. I did manage to get a touch of brown on there. It was really tender, and the garlic was prominent. I think the long marinade in lemon/lime juice had o lot to do with tenderizing it.I served it over a bed of wild rice with a side of Brussel sprouts and corn sauteed in duck fat.
This is a family favorite. We went with Tyler Florence’s recipe for tonight’s dish, the prosciutto was an interesting touch. I almost went with baked potato for the side because I wanted something a little different than the wild rice mix that’s my goto for this before remembering the couscous I had ordered from Amazon.
I enjoyed the gravy from the braised oxtails we had the other day so much that tonight’s beef was cooked in the same manner. I browned the meat in the Dutch oven and then laid it across the roughly chopped veggies. Today I have carrots, leeks, turnips, and celery for the bed.A few sprigs of fresh thyme, bay leaves, and a generous grind of black pepper and a sprinkle of kosher salt and it is ready for the wine reduction I had going on the other burner. Boil a bottle of red wine in a sauce pan until it is reduced by half and pour it over the meat, adding beef broth to just cover. Put on the lid and cook in a 350 oven for a couple of hours. Strain out and discard the solids and further reduce the gravy on the stovetop while your potatoes are boiling and the carrots and sprouts are roasting.I added two cloves of finely minced garlic to the cooked potatoes and then mashed them with butter and sour cream. Toss a couple of those nice cloverleaf rolls that you have leftover onto the oven rack while it’s still hot and pretty soon you will have a pretty dinner to call the clan to.A nice rare beef roast has a lot to recommend it but I’ll take one of these fork tender pot roasts any day.