A better whiskey sour

Shake 1 jigger Woodford Reserve, 1T raspberry syrup, a splash of Grand Marnier, and juice from 1/2 lemon. Strain over ice and float 1 T Merlot on top

Mediterranean Mix

Souvlaki with the usual marinade: lemon, olive oil, garlic, oregano, s&p served on a bed of saffron rice. Tzatziki with Fage yogurt, lebni, garlic, and a splash of oil and vinegar. Indian Nan for bread, salad of romaine, bell peppers, fresh mozzarella and croutons I made from ciabatta mixed with garlic scape & onion powder. Finally an avgolemono sauce for, I guess, the rice.

Balsamic/Maple Syrup Pork

Reduction of balsamic vinegar & maple syrup in equal parts. Pork loin seared on high heat. Garlic mashed potatoes and roasted beets.

Whiskey Fix

Well, sort of. One dash Curaçao (Grand Marnier), 1T raspberry syrup, 1 shot Woodford Reserve, juice from 1/2 lemon. Shaken. Poured over crushed ice.

An Alfredo-like Dish

Sauce started with ~2T butter, Parmesan, 1 C half and half, which really isn't a replacement for real cream. I had to thicken it with a little cornstarch.

Added some steamed green beans and then poured over thin spaghetti. Topped with bacon and carmelized onions.

Ribs

From Sunday. . . Ribs on the Green Egg. Slow smoked at 250-300 degrees for 4 hours. Standard dry rub but heavy on the chipotle. Everything but the Kitchen Sink Soup (courtesy of Christian) included cabbage, okra, bacon, strip steak, onion, garlic, tomato. Coventional salas with ranch.

Coconut Thai

Chicken and green bell peppers Sauce from coconut milk, sweet Thai chili sauce, fish sauce, my chicken stock. Reduced and thickened with corn starch. Salad was tomatoes, basil, chopped salami, provolone with a balsamic vinagrette.

Curried Chicken

Sauteed garlic (CSA) and onion then added 1 t of spicy curry. Night before I peeled the last of the week's tomatoes. Added the braised chicken and chicken stock from Tuesday. Brought to a boil and simmered. Added Cilantro, Greek yogurt and lebni right before serving over rice. The side was Brussel sprouts sauteed in bacon fat. Yum. A little chicken stock added at the end.

Stuffed Bell Peppers

Christian put this dinner together. Ground beef. Sauteed onion and garlic. Marinara. Rice. Stuffed into the bell pepper and roasted at high heat. Salad dressing was oil and vinegar mixed with mayo. Very good. The other side was chick peas smothered in sour cream and lemon juice.

Braised Chicken

The app was toasted ciabatta, tomato, goat cheese (coventional--we need Hannah to send more), and parsley.


The main course. . .


Chicken braised in stock and white wine. Started with a whole, organic chicken. Cut apart legs,thighs and breasts. (The wings, back and giblets were used to make a stock for another night). Took out the Dutch oven. Seared in peanut oil over high heat. Removed chicken and sauteed garlic and onions. Added liquid, CSA potatoes and parley. Then into the oven at low heat (325) for 1 and 1/2 hour. Strained sauce into a pan and reduced. Awesome. Served potatoes with sour cream, parsley and horseradish. Salad of Swiss chard, tomatoes and bell peppers. Dressing was blasamic and olive oil.

Pork Chops

Brined over night in sea salt and brown sugar. My standard dry rub. Grilled at 400 degrees in the green egg and served with salsa. Sides are cilantro mashed potatoes (reds from the CSA) and broccoli (conventional).

Koreana

Kimchi, bulgogi. This place is great. Eliot and I hit it Saturday night before the ball game. We were the only non-Asians there. One complaint--Korean beer tastes like Budweiser.