Hi! It’s Friday! Here’s what we cooked and ate this week:
Bacon cheeseburgers, chips
Damien cooked ’em outside.
They were delicious, of course. Try pickled jalapeños on your burger instead of regular pickles. It’s just nice.
Turkey bacon wraps, cheese balls
These wraps were based around what was in the freezer and what was on sale. We ended up with honey turkey, sriracha turkey, thinly sliced corned beef, baby Swiss, and smoked gouda. I fried up some bacon, and it looks like I put some lettuce and maybe honey mustard in there.
I like wraps because they present as a sort of efficient nutrition delivery system, but then there’s bacon and smoked gouda inside. I guess I’m easily amused.
Pork ribs, baked potatoes, peas
Damien cooked again. I remember this being tasty, but not many details, and I don’t seem to have taken a photo. I think he put olive oil, salt, and pepper on the outside of the potatoes before baking them, and that was a very good idea.
Bagel egg cheese sausage sandwiches
Busy day calls for bagel sandwiches. Fried eggs, American cheese, frozen sausage patties.
And orange juice. This bagel sandwich appears to be leering at me.
Jerusalem mixed grill with tomato cucumber salad
I was pretty excited about this meal, because I remember being absolutely smitten by it last time. This time it was good, but not great. I forgot to sear the meat first, and I left the liver in pieces that were too big. So it was a hearty and pleasant meal, and the flavors were good, but the texture was not excellent, and I left a lot of meat on my plate.
I still recommend the recipe, which is nice and easy.Jump to Recipe
You have boneless, skinless chicken thighs, and livers (and hearts if you have them, which I did not. Ask anyone) tossed with your spices (which include cinnamon and nutmeg). You caramelize a ton of red onions, then sear the meats, then finish cooking them with the onions.
Next time, I’ll sear the meat first, and also cut the liver into smaller pieces, and possibly even use two pans so as not to crowd the pans (ha ha, I am not going to do that. I would rather die than not crowd the pan). You serve the meat with a lemon wedge so you can give it a little squeeze before you eat it. Then we’ll see who leers at whom.
Lena made a bunch of yogurt sauceJump to Recipe
and I made an Israeli salad, and we had sharp little pickles and your choice of pita or marbled rye bread. I’m not complaining!
I guess I’m complaining a little bit. It’s like everything else lately: You’ve been waiting and looking forward to it for such a long time, and then you get it, and it’s . . . fine.
The Israeli salad was definitely the most popular part of the meal. This particular iteration was Roma tomatoes, little baby cucumbers with the peel on, fresh lemon juice, lots of fresh parsley, a little olive oil, and some kosher salt. I would have put some diced red onions in there, but I caramelized them all.
This is a wonderful salad, with the lemon juice and parsley really adding interest and making it refreshing. A good accompaniment to lots of different meals.
Half the kids were actually at McDonald’s having a BTS chicken meal, which they pronounced “fine.” It did not come in a pretty purple box as advertised. Now you know as much as I do.
Steak salad with pears and feta
A tasty meal with a few elements that work so well together. Mixed greens, sliced pears, feta, and roast beef cooked in red wine.
I accidentally ended up with a kind of weird cooking method for the meat, but it worked out well. I seasoned a big hunk of beef with pepper and garlic salt and put it in a 350 oven in a pan with some red wine sloshed on. I cooked it for maybe 40 minutes until it was quite rare, then sliced it up, added some more wine, covered it, and finished cooking. I don’t think this is a technique so much as a demonstration of why I haven’t gotten around to writing that cookbook yet, but the meat was tasty and tender.
I had my salad with red wine vinegar and it was delightful, very summery and sophisticated, but filling. I feel deep within me that red meat may be bad for your heart, but it’s good for mine.
Shrimp lo mein for those who want it, canned tuna for those who don’t
Gonna use my trusty basic lo mein recipeJump to Recipe
and throw some shrimp in. Here’s a lo mein of ages past.
I may have some sugar snap peas, fresh ginger, and scallions lurking about. This is a great end-of-week meal, last chance to use up those vegetables.
And that’s my story. Pretty happy to be fully into cooking summer food now. How about you? Anything nice on your table?
Jerusalem mixed grill
May not be the most authentic spice mix, but it sure tastes good. Serve with pita bread, hummus, yogurt sauce, dill pickles, and Israeli salad
- 4 lbs boneless, skinless chicken thighs trimmed and cut into pieces
- 8 oz chicken livers
- 6-7 red onions, sliced thin
- olive oil for cooking
- 4 lemons
- 2 tsp cumin
- 4 tsp cinnamon
- 2 tsp paprika
- 4 tsp thyme
- 1 tsp nutmeg
- 1 tsp red pepper flakes
- 1 Tbsp salt
First caramelize the onions. You know this will take at least an hour. Set the onions aside.
Toss the chicken thigh pieces, hearts, and spices together.
Heat the oil in a large skillet. When it's very hot, add the meats and sear on all sides. Then turn the heat to medium and continue cooking, stirring occasionally, until the meat is cooked all the way through. Note that livers cook faster than thighs, so make sure the thighs are done all the way.
Serve with pita and yogurt sauce. Squeeze the fresh lemon over the meat.
- 32 oz full fat Greek yogurt
- 5 cloves garlic, crushed
- 1/4 cup lemon juice
- 3 Tbsp olive oil
- 1 tsp salt
- 1/2 tsp pepper
- fresh parsley or dill, chopped (optional)
Mix all ingredients together. Use for spreading on grilled meats, dipping pita or vegetables, etc.
basic lo mein
for the sauce
- 1 cup soy sauce
- 5 tsp sesame oil
- 5 tsp sugar
for the rest
- 32 oz uncooked noodles
- sesame oil for cooking
- add-ins (vegetables sliced thin or chopped small, shrimp, chicken, etc.)
- 2/3 cup rice vinegar (or mirin, which will make it sweeter)
Mix together the sauce ingredients and set aside.
Boil the noodles until slightly underdone. Drain and set aside.
Heat up a pan, add some sesame oil for cooking, and quickly cook your vegetables or whatever add-ins you have chosen.
Add the mirin to the pan and deglaze it.
Add the cooked noodles in, and stir to combine. Add the sauce and stir to combine.
2 thoughts on “What’s for supper? Vol. 253: Salad days”
Crowding pan solidarity.
A lot of stew meat on my table, which is definitely not summery, but is what I have a ton of in my freezer right now.
On a non-food note, I was amused to see that you used the word “iteration” in your food post today, as did I in mine. It’s not a word I see used a lot, or, indeed, use myself very often, so I thought the coincidence was funny.