Happened upon some really fresh swordfish. Cubed and skewered it. Tried out a new soy, lemon, onion, dijon recipe I found in the cloud. This is the start of the cook. I was too hungry to mess with pictures when it came off and it got gobbled up. It was fantastic! I'll post the recipe over in recipes later.

Corned beef and cabbage, potatoes, carrots and turnips w parsley and mustard sauce. Dessert: chocolate stout cake with Guinness ice cream and a nice Irish whiskey.

Bangers and Mash with Guinness Onion Gravy!

Picked up some fresh bangers from my local butcher’s market. Simply seared up the sausages while sautéing a sliced onion. Added a couple of TBSP’s of flour and cooked for about a minute. Added in a Guinness, a little beef broth, some SPG and let it thicken over a light simmer. Placed bangers over mashed potatoes and ladled on the gravy. DELICIOUS!​

This is the real reason we corn beef. Did a whole packer so there’s gonna be lots of Reubens in our future.

Did a prime rib with friends wrapped in marrow bones on a rotisserie.
other friend brought fresh dungeness crab and local oysters.

Happy after St. Patrick's Day. Corned Beef with carrots and red baby potatoes. In the Dutch Oven. Result: tender and tasty. It was a point. The fat cap was a pain to remove. I did what I could. After it was done, I literally was able to scrap the entire point of all the fat. If it works on a corned beef, I'll be trying on other cuts. So some Guinness and this meal I'm good. Now dessert I'll be straying a bit from the Irish theme.

My first Picanah! Smoked & Seared, sided with confit potatoes and green beans. Wife liked it but said it was a “holiday dinner” cause if we ate this often we would clog our hearts! 😁

Breakfast for Dinner. A "Clean the Frig" Fritatta.

Made two pans of from-scratch enchiladas yesterday - the only thing not from scratch was the store-bought tortillas.

My lovely bride made up a Mexican brown gravy a couple days ago, and I made up a batch of New Mexico red chile sauce. I don't have pics of her process, as I have the sense to stay out of her hair when she's cooking. But it's mild, savory, and cumin-forward.

For the NM red, I had recently ordered a pound of powdered Chimayo red chile (https://chimayochileshop.com/), since I can no longer afford to pay the shipping for my beloved Monroe's sauce (case of sauce, about $25; shipping, over $60). So my goal was to aim at that target.

4oz/115g of the chile powder, with the yield pegged at 32oz/just under 1L. First, mixed up the red powder with about half the chicken broth, and made a 3-minute roux. Bloomed the aromatics, then whisked in the chile slurry and the rest of the broth, and simmered for half an hour or so.




Protein for the enchis was smoked pulled chuck from this cook right here. I heated about 10oz/285g of the pulled beef with some of the red sauce, then made my layered pan of flat enchis.



Here's the brown gravy being heated to mix in its portion of the beef.


Baked for 30 minutes covered, another 30 uncovered.


Annnnnnnd service! Both were just outstanding. The red was significantly hotter than the brown - good thing I ordered only the Medium heat. They gave us the chile head sweats that only the real-deal can do - man, that endorphin rush!!! I felt like a junkie getting his fix.

Brown on the left, red on the right.

Pinkie approved.

St Stuffed pork loin.

Eyes on the things

Nothing fancy but darn good! Hamburger steak and rice, smothered with onion mushroom gravy, green beans.