That looks pretty amazing!
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Catching up:
Octopus / pulpo alla gallega
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Lamb chops with harissa chilli crisp, skordalia, broccoli with garlic and chilli flakes, and roasted asparagus – several from Jose Andres recipes. The harissa chilli crisp is such a great idea!
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Shortcut spinach gozleme using handmade flour tortillas – quick and tasty.
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Potato and cheddar pierogies, boiled and then sauteed with butter and caramelized onions.
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Tortilla espanola .
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Fish pie (salmon and shrimp) from a Diana Henry recipe.
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Wanja-jeon / korean meat & tofu patties
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Adana kebab + Vinegret salad
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Piyaz / Gigantes beans stew + Fassolaki / green beans braised with tomatoes + Tomato toast / Pa amb tomàquet / Pan con tomate
7 Likes
First grillfest of the season – one person hosted and supplied the grill, two of us supplied the food, everybody worked hard to decimate everything.
Colossal shrimp with garlic and miso, octopus with potato / pulpo alla gallega, lamb chops, asparagus and mushrooms, eggplant and zucchini, burrata and tomato salad (plus grilled bread too, which I love).
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Portobello Mushrooms with Spinach - not very photogenic but nonetheless very tasty. Portobello mushrooms were filled with spinach, mushroom stems, onion, garlic and nutmeg and topped with a breadcrumb butter mixture. Sauce was made with bell peppers (red, yellow, green), onions, dried tomatoes, thyme, cream cheese and water. Everything was baked in the oven for 25 minutes
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I want to be your grillfest friend!
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Pasta with Cauliflower, Olives and Tomato from “Six Seasons of Pasta” by Joshua McFadden - cauliflower and garlic are seared until they start to brown and are then briefly cooked with hand-crushed tomatoes, tomato paste and some pasta water. Casarecce pasta is finished cooking in the tomato sauce and mixed with olives. Served with some olive oil and a parmesan-pecorino mix
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Ugly picture of poulet au creme from Jacques Pepin (though ugh it’s getting harder to get bone-in thighs for some reason) and Rancho Gordo cassoulet beans
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I hope not! Those are the best, Wish I didn’t have to go to the Japanese market for boneless, skin on thighs as well those are such a great combo of flavor and ease of preparation
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