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Some people taste with their mouths, some people taste with their eyes and my husband tastes with his ears. When he heard I was making a prune, peppercorn and herb rubbed roast (eye round) he was immediately turned off. "But honey the prunes are just in the marinade", says I. Too late. Anyway it was another milk St. recipe which turned out pretty good, I think. The roast has to be thinly sliced and it will make great roast beef sandwiches for the future. (shhh!)
I'm seeing "coriander" showing up in sauces and rubs. I mostly see it in newspaper and magazine recipes.
I grilled some marinated chicken breasts which I sliced to top our salad dinner. I used spring mix, cucumber, sugar snap peas, cherry tomatoes, grapes, feta cheese, rana sausage ravioli cut into thirds and homemade balsamic salad dressing with fresh basil and chives. Pfew! I served it with my potato sourdough bread.
Thanks. When they are on sale again I will try your technique.
Mike
When you say you "butter poach" your lobster tails what do you mean exactly? I've purchased the 4 oz. tails ( not fresh water) and tried boiling and broiling ,removing part of the meat out of the shell etc. but wasn't always successful. What do you do and what size lobster tails are we talking about?
Baker Aunt, I copied your chicken and potatoes in oven idea! Great!!
Last night I made another pork tenderloin recipe from Milk St. So far the recipes have been spot on and delicious. I borrowed the cookbook from the library.
I had some miso in the refrigerator that I wanted to use up so I looked for a recipe on line. I found out despite the reviews not every recipe is a winner. Or it could have been me. However I think the addition of the sambal oelek was the culprit in this chicken miso recipe from "my recipes".
Even though I am not my husband's mother ( says he) he did grill the swordfish kabobs that I marinated and skewered in between wilted bay leaves with lemon juice and olive oil. I also made the orzo salad with feta and tomatoes and basil. Per my directions the swordfish was grilled perfectly. (I am bad.)
Just took a peek at this month's CI at the library. It appears there are 2 different cuts of skirt steak, one being more tough than the other. The long skinny steak is the one to buy evidently. Who knew???
I made "the thigh who loved me" recipe. It called for boneless skinless chicken thighs, ketchup, salsa ,honey...... Thighs are never dry like chicken breasts. My husband said it was a winner but that I would probably not make it again because I never make the same thing twice. (an exaggeration). I like recipes that you can cook in the oven. They are less messy, allow you to prep ahead (usually) and they give you a chance to sit down.
I bought 4 1 1/4 lbs. strip steaks from Costco. I marinated them in TJ's Souvlaki sauce for 1 1/2days. Then I grilled them over high heat for about 14 minutes, turning once. This is where the Thermapen comes in handy. At 145* they were perfectly medium rare.
I baked three loaves of potato sourdough bread. A three day affair!
Baker Aunt, you're a Penzey's fan. Does it drive you crazy to see all the "free' offers they have on Facebook or in your email? Every time I think I have all that I need (or have room for) they come up with a new offer and I have to see how I can justify ordering $20 or $30 worth of spices just to get the free or heavily discounted offer. I have to stop buying things just because they are on sale. Help!!!
I made my own "spicy taco seasoning" (Allrecipes) for our beef tacos. I love the Penzey's spicy taco seasoning but it is pricey and making it myself helps to use up my soon-to-be expired spices.
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