Another week, another vow to write more, another week in which I did not write more. It’s just that I only have a very few things to say, and those things are paralyzingly overwhelming, that’s all. Good thing there’s food! Here’s what we had this week:
Tacos, corn chips
Just regular tacos. Actually slightly irregular, because it was a pre-packaged seasoning kind of day, but all they had was fajita seasoning. They were fine.
I had cilantro and jarred salsa verde with mine, and they were fine, mild little tacos.
Spaghetti with Marcella Hazan’s sauce, sausages, garlic bread
Damien made dinner again. Yummy.
I skipped the sausage either because I was virtuously counting and limiting calories and decided to forego sausage, or because I had already consumed a monstrous number of calories that day and didn’t deserve sausage, I forget which. I’ve been alternating all week, sometimes within the same day. Follow me for more wellness tip. Wellness bellness mellness shchmellness tips.
Anyhoo, this is the voice of your conscience telling you to try Marcella Hazan’s amazing three-ingredient red sauce already.Jump to Recipe
Don’t get cute and start adding basil or anchovies or anything. Just do the recipe and be amazed.
Slowly working my way through meals that people have been begging for. Cuban sandwiches are supposed to be made on Cuban bread, which is made with lard. I just went with sourdough bread because these are gigantic, unwieldy sandwiches, and sourdough holds up well.
The essential ingredients are: Pork, ham, pickles, swiss cheese, and mustard, and it’s grilled in butter. There are all kinds of scrumptious ways to prepare the pork, but I was in a hurry, so I just chunked a boneless loin in a pan in the oven with some cider vinegar and salt and pepper, covered it with tin foil, and cooked it at 325 for 40 minutes or so.
Then, after I sliced it up and put it on the sandwich, I sprinkled each piece with cumin, oregano, and garlic powder, and more salt and pepper before frying. Kind of a backasswards way to do it, but sometimes I have to prep dinner in bits and pieces throughout the day, so that’s how it went.
I made sure there was cheese on both sides of the sandwich, to glue it together, and used plenty of butter to grill it. And my dears, this is one tasty sandwich.
Chicken caesar salad
Another hurry-hurry day. Damien roasted the chicken. I shredded some fresh parmesan and made some croutons from stale hamburger buns, and then somewhat burned them, which was sad. Just bottled dressing. An okayish meal, but everyone was hungry, so that helped.
I do have a kickass recipe for caesar salad dressing, if you feel like making it from scratch, and you don’t care about doing it “the” “right” “way.”Jump to Recipe
It tastes good to me, and a few teaspoons will wake your face head up. Last summer, I made it with local raw duck eggs and it was insane.
Quesadillas ala leftovers
We had lots of taco/fajita meat left from taco/fajita night, plus chicken left from chicken caesar salad night, so I sliced up some cheddar cheese and away we went. I also chopped up some cilantro and opened a jar of jalapeños, and Benny went around taking orders.
I had chicken, jalapeños, and cilantro in mine.
Nothing to report. I managed not to burn anything. There was one quesadilla that had some cheese that just wouldn’t melt. I fried and fried and fried it, but it just wouldn’t melt. I don’t know what the hell was up with that. I just thought I’d let you know.
Chicken shawarma, fried eggplant
For the first time in my life, I made chicken shawarma, and didn’t really feel like eating it. The reason was because I also made some fried eggplant, and could not pry myself away from the pan.
I tweaked the recipe a bitJump to Recipe
so there is more batter coverage, it’s a tad spicier, and I increased both the water and the baking powder. They turned out SO GOOD.
A lovely crisp outside with a little bit of lofty batter inside, and the eggplant is almost creamy, with that thin sharp ribbon of skin, and a little shpronkle of kosher salt that nestles in the nooks and crannies, and then a very subtle spicy aftertaste.
I ate some shawarma just for propriety’s sake, but I was totally in it for the eggplant. I didn’t even bother with any yogurt sauce (although I made plenty)Jump to Recipe
I used to add red onions in with the chicken when I marinated it, but they got a little mushy, so I started holding them back until it was time to cook. This time I forgot to put them in, so I sprinkled them over the top of the chicken halfway through cooking it.
I am here to tell you it doesn’t matter. It’s all good. It’s shawarma.
Tuna boats and hot pretzels for the kids, supermarket sushi for adults
Gotta have some fun.
Marcella Hazan's tomato sauce
We made a quadruple recipe of this for twelve people.
- 28 oz can crushed tomatoes or whole tomatoes, broken up
- 1 onion peeled and cut in half
- salt to taste
- 5 Tbsp butter
Put all ingredients in a heavy pot.
Simmer at least 90 minutes.
Take out the onions.
I'm freaking serious, that's it!
caesar salad dressing
- 1 cup vegetable oil
- 6 cloves garlic, minced
- 12 anchovy fillets, chopped
- 1 Tbsp kosher salt
- 1/2 cup fresh lemon juice (about two large lemons' worth)
- 1 Tbsp mustard
- 4 raw egg yolks, beaten
- 3/4 cup finely grated parmesan
Just mix it all together, you coward.
- 8 lbs boned, skinned chicken thighs
- 4-5 red onions
- 1.5 cups lemon juice
- 2 cups olive oil
- 4 tsp kosher salt
- 2 Tbs, 2 tsp pepper
- 2 Tbs, 2 tsp cumin
- 1 Tbsp red pepper flakes
- 1 tsp cinnamon
- 1 entire head garlic, crushed
Mix marinade ingredients together, then add chicken. Put in ziplock bag and let marinate several hours or overnight.
Preheat the oven to 425.
Grease a shallow pan. Take the chicken out of the marinade and spread it in a single layer on the pan, and top with the onions (sliced or quartered). Cook for 45 minutes or more.
Chop up the chicken a bit, if you like, and finish cooking it so it crisps up a bit more.
Serve chicken and onions with pita bread triangles, cucumbers, tomatoes, assorted olives, feta cheese, fresh parsley, pomegranates or grapes, fried eggplant, and yogurt sauce.
- 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.
You can salt the eggplant slices many hours ahead of time, even overnight, to dry them before frying.
- 3 medium eggplants
- salt for drying out the eggplant
veg oil for frying
3 cups flour
- 1 tsp baking powder
- 1 Tbsp cumin
- 1 Tbsp paprika
- 1 Tbsp red pepper flakes
- 2-1/2 cups water
- 1 Tbsp veg oil
- optional: kosher salt for sprinkling
Cut the ends off the eggplant and slice it into one-inch slices.
Salt them thoroughly on both sides and lay on paper towels on a tray (layering if necessary). Let sit for half an hour (or as long as overnight) to draw out some of the moisture.
Mix flour and seasonings in a bowl, add the water and teaspoon of oil, and beat into a batter. Preheat oven for warming.
Put oil in heavy pan and heat until it's hot but not smoking. Prepare a tray with paper towels.
Dredge the eggplant slices through the batter on both sides, scraping off excess if necessary, and carefully lay them in the hot oil, and fry until crisp, turning once. Fry in batches, giving them plenty of room to fry.
Remove eggplant slices to tray with paper towels and sprinkle with kosher salt if you like. You can keep them warm in the oven for a short time.
Serve with yogurt sauce or marinara sauce.