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We've had a sizable amount of leftover roast beef in the freezer since last August, so in order to free up some space and to save a little money, we had some of the meat with crispy duck-fat potatoes and both cooked and raw fava bean pesto.  The rest will be turned into sandwiches during the week.

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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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19 hours ago, joethefoodie said:

It wasn't because I read the post about Bamonte's, but...

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Beef and pork meatballs, with a "Tuscan-style" meat sauce.

And it took an extra day, which as @Sneakeater may attest to, only makes it better...

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Meatballs and gravy with casarecci. Peas and carrots too.

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Sliced raw tuna with blood orange, jalapeno and olive oil. Then grilled Copper River Sockeye with RAAAAAAAAMMMPPPPP Pesto. Asparagus and King Trumpet Mushrooms on the side. 

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So the rest of the leftover roast beef was not turned into sandwiches, but instead was slow cooked in a homemade mole (with chocolate and everything).  Sides included RG Midnight Blacks, tortillas, sauteed mushrooms & onions, a simple tomato salsa, and lime and avocado wedges.  Goose Island Christmas IPA to drink.

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I confess to using the parboiling with baking soda method for this batch of roasted potatoes:

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which came out nice and crispy; cooked in the CSO for a few minutes more after this picture was snapped. And then served with:

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Pan-roasted round bone shoulder lamb chops, pan sauce, and sautéed asparagus. My chive supply was nonexistent, so scallions were the garnish...heathen.

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Last night:

Salad with red leaf lettuce, chèvre, red onion & vinaigrette. Surrounded by cocktail tomatoes. Michael saw them when we were at Whole Foods and thought we should try them. Fantastic!

Chicken Marbella with roasted garlic and rosemary potatoes. 

 

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7 hours ago, Sneakeater said:

Chicken Marbella remains one excellent dish, doesn’t it?

Absolutely! Michael remarked that the sauce was really delicious. Though the chicken, olives & prunes are supposed to be marinated overnight, I did it for about four hours. Still turned out great.

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