Turkey Pastrami Experiment #1
Brined and baked well but the seasoning was a little off. I also should have baked it longer and used a smaller breast. The big lesson learned here though is that juniper berries are strong.
Corn Basil Pancakes
Fresh corn and garden basil pancakes inspired by the fact that I have fresh basil (growing like a frickin’ weed) in my garden and a post on Noble Pig http://noblepig.com/2010/07/11/corn-and-basil-cakes.aspx. I served these with salmon en papillote.
Whole Roasted Fish Basquaise
Steve’s been bragging about this dish so I asked him to loan me Anthony Bourdain’s Les Halles Cookbook, the source. Awesome dish and totally simple to make.
Carnitas Salad
This could be my favorite salad invention ever. Hard to go wrong with carnitas as a key ingredient. This is a winner: Aaron’s guacamole, fire roasted chipotle salsa, sharp white cheddar, corn, mexican slaw and carnitas on a bed of mixed green dressed with cilantro lime dressing.
Goat Tamales
Recently, I impulsively tracked down, bought and cooked goat. I slow roasted a shoulder and made goat tamales. I’ll revisit tamales another time. But, for now, I’ll leave goat preparation to the experts. Goat is goaty ass shit.
Dolmas
I love dolmas. Any chance I get, I order ‘em. I started experimenting with my own version recently. The night before making this batch, I made lamb keftedes, a dish taken from Michael Symon’s Live to Cook (thanks mom). I used the left over lamb mixture, Israeli couscous, mint, dill, pine nuts, and shallots to fill the grape leaves. I think I’m on to something. Stay tuned.
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