No pic, Mini meatloaf from the freezer, pan roasted along with some fingerlings, shallots, with steam broccoli and marble cheese. filling and good
Wow, Sunday already, the 21st of May, '23
- Thread starter dragnlaw
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Andy M.
Certified Pretend Chef
I threw together an Asian-style stir-fry with pork loin ends, and assorted veggies.
cjmmytunes
Head Chef
Peanut butter toast with orange marmalade, peaches, and Gingersnap cookies
blissful
Master Chef
- Joined
- Mar 25, 2008
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- 6,360
I tried a new recipe for farro/tomatoes/broccoli, with a not-cheezy sauce made with some sunflower kernels, that turned out delicious. We both thought it was like the old mac and cheese, from childhood. We'll be making this one in double batches.
dr morbius
Senior Cook
Leftovers. Leftover Salisbury steak from earlier in the week, leftover gravy from my stuffed onion rolls, mixed together and served with macaroni, sour cream, & cheese.
Ya gotta use up the leftovers somehow. It wasn't bad at all.
Ya gotta use up the leftovers somehow. It wasn't bad at all.
pepperhead212
Executive Chef
Starting yesterday, I made a batch of gazpacho, using up over 3 lbs of frozen tomatoes from last season, and a cucumber and large bell pepper from the store (I do this every year, to use up my old tomatoes from the freezer). I only put one small shallot in, as the onion flavor, and clove of garlic, since it is also served with garlic chives. Also has 1½ tb chia seeds, which I let gel in the blended tomatoes for about 10 minutes, then blended it in my Vitamix on high for about a minute - this totally liquifies the tomatoes and seeds, and the chia prevents the separating. I took about a third of the tomatoes, and blended 2/3 of the cuke and pepper, plus that garlic and shallot, until smooth, then added some sherry vinegar, then trickled in some extra virgin olive oil, while running, which emulsifies it, then I mixed that with the 2/3 tomato mix, and chilled it. I diced the remaining cucumber and pepper to serve with the gazpacho, along with the garlic chives and a few croutons.
My first taste of gazpacho this year, using tomatoes out of the freezer from last season. by pepperhead212, on Flickr
My first taste of gazpacho this year, using tomatoes out of the freezer from last season. by pepperhead212, on Flickr
Aunt Bea
Master Chef
A big fat shrimp fajita. 
Jade Emperor
Sous Chef
Katsu
I thought katsu was any of various types of meat that are breaded and deep fried.
GotGarlic
Chef Extraordinaire
Apparently there's a variation of Japanese curry that is usually topped with a fried chicken cutlet (katsu). It looks like Jade replaced the cutlet with a piece of braised chicken.
Katsu Curry (Japanese Curry with Chicken Cutlet)
Jade Emperor
Sous Chef
^ This.
I have been making Katsu with the panko crumbs chicken for years and it has always been a winner, but I have always felt that the chicken and curry didn’t quite “connect” as a cohesive dish.
One day I thought to try it braised with the sauce all together and it got rave reviews from MrJade.
Tried it for some dinner guests and they too all said that they preferred it done this way
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