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Working my way through some Indian recipes from a not very good book - an experiment in seeing what works and what doesn't. The night before last I turned my kitchen into a post-hurricane site with a

Ta. I must give this a try.

Thank you thank you. But doesn't everyone look better wearing a bath mat?

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Esposito's Chicken and Broccoli Rabe sausage with roasted onions and sweet peppers. A few really hot peppers thrown in. With very garlicky kale and beet greens. 

All with a glass (or two) of Primitivo. 

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Chili relleno with chipotle salsa and Mexican sour cream.    Garlicky greens.    Hot corn bread (made especially 'cause I've been Jonesing for  cornbread and buttermilk for breakfast). 

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"Pad Thai"-ish salad - Rice noodles, napa cabbage, snap peas, scallions, a ridiculous amount of assorted herbs, and roasted peanuts with a vinaigrette that includes nam pla, tamari, ginger, garlic, lemon and orange rinds and juices and some other stuff I'm forgetting. 

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3 hours ago, StephanieL said:

I've never had antelope.  Does it taste like venison?

The thing to remember about antelope, which makes it all make sense, is that it's much more closely related to goat than to deer.

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Really good salad.  Peaches, squash blossoms, fennel, red onion, three types of lettuce, mustard, vinegar and oil. 

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21 hours ago, Sneakeater said:

The thing to remember about antelope, which makes it all make sense, is that it's much more closely related to goat than to deer.

Sounds like I'd like it then.  Not a fan of venison.

Last night's dinner: bacalao with potatoes, string beans from our garden, onions, and hard-boiled egg.

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Dinner tonight was roasted whitefish steaks with nothing but a little salt and pepper. Plain but good. Served with japanese eggplants brushed with a marinade made with hoisin, tamari, ginger, toasted sesame oil, and a spice blend which is has a similar profile to 5 spice.

Sour cherry soup for dessert!

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Dinner was a production. Literally...

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Much of the mise for dumpling production. Then I got a bright idea...

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To not only make pork wontons, but also make some out of duck. And here putting to use my grandma's chopping bowl and hockmesser, to chop up some raw duck with some of the other ingredients. It worked great. I'm way beyond making these one at a time, so... 

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I made a lot - like 30 or so with the duck filling, another 60 with pork.  Now, if I could only remember, duck...or pork?

The triangles are made so that I can attempt to pan fry (I'll try actual potsticker shapes soon).

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Boiled and fried dumplings, stir-fried cabbage, dipping stuff.

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Using the grill a ton lately and last night used it for grilled eggplant parm. Grilled slices of eggplant and tomato with oregano. Stacked 5 layers of eggplant and tomato with basil and grated parm on each tomato. Topped with fresh mozz and roasted in the grill on an old roasting pan for 15 minutes until the cheese was running down the side.  More basil, grated parm and an olive oil drizzle on top. It was good but would have been so much better with tomatoes that had some flavor. 

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I generally have more luck with soupy rice than with paella.

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It's a bit more forgiving, in my opinion. However, if you get sidetracked by a stupid TV show, and don't serve it till said stupid TV show is over...

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It's not so soupy any more. Still tasty, this one with duck and chicken.

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Mrs. P made a very refreshing watermelon salad with feta, mascarpone, pistachios, pickled red onions, arugula, fresh homegrown mint, in a balsamic reduction. It was an excellent start to a crab fest featuring Dungeness crab and Alaskan king crab claws. We had TJ’s sweet potato fries on the side. It all went great with a nice red blend aged in rum barrels.

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It's a little too warm to cook and we were both tired, so we had a preserved seafood fest along with salad and bread: jarred mussels in vinegar and garlic, Spanish octopus in olive oil, Latvian smoked sprats (great wood smoke flavor) and just OK Alaskan smoked salmon.

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