Chicken done on the Weber Genesis. Onions and lemons inside, olive oil, salt and pepper outside. Paired it with butternut squash roasted in Moroccan spices. Happy tummies.

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Beautiful!

Duck sausage with fois gras topped with porter kraut, onions, and beer mustard, in a pretzel bun.

Fried egg burger with duck fat fries for the boy, seared duck breast with port reduction for me, artichoke and spinach crusted salmon for Anne

I broke in the panini press my mom gave me (20 years ago) by making a cubano

I guess we just can't have nice things! 

Lunch - tandoori chicken cooked in yogurt. My grandma's recipe. Came out fantastic. 

Dinner - sous vide brisket cooked at 145F for 24 hours. Lost a little too much volume I think. Very tender but not as juicy as I had hoped. I got the spice mixture just right this time so going to tweak the Cook times for next time. Julie typically doesn't like brisket but she loved this one. We had with wheat mountain bread and cherry/jalapeno bbq sauce. 

Hmmm...tandoori yogurt chicken sounds good...(wanders off to look up a recipe online)

Me, been working on a vaguely chili-an recipe (very little pepper) for the last 4 hours, finally just gave up and ate what I had.  Was good, but seemed to have that hollowness between the base texture and the spicy top that goes with a lot of hot but "no salt added" foods.  Oh well, just kept adding shit until it tasted better, ended up being pretty good, but I don't think I appreciate it right now, I probably should have ate before I started cooking so that I wasn't hangry by the time I et.

It's essentially this but with a few additions. 

http://www.epicurious.com/recipes/food/views/yogurt-marinated-grilled-chicken-366453

Cumin, deghi mirch, tandoori powder, paprika, liquid smoke, soy sauce, ginger, garlic, salt, pepper, olive oil, yogurt. I'm not sure if the yogurt is the difference because my mom gets some culture every time she goes to India from the bakery in our home town and brings it to the states and makes yogurt every other day at home. Basically a little portion of it is set aside as the seed for the following batch. Haven't found yogurt that tastes nearly as good or creamy in America. 

Cool, thanks for sharing!  Will try that one.

It's also really hard to compare "fresh" with "packaged" -- that probably has as much to do with it tasting better.

That said, I have found a particularly delicious plain yogurt that is head and shoulders above any other yogurt I've tasted (I do not make my own -- that's probably food-poisoning waiting to happen), and I use it exclusively:  Harris Teeter Organics organic lowfat yogurt (I use lowfat, you may want to check out the regular yogurt).  I also may have grabbed the vanilla by accident once, it was surprisiingly smooth, without an overwhelming vanilla flavor.

You know, just in case you run out of home-made.

Heh. There are frozen seed cultures in 3 different locations across the united states (sister has some in NJ), mom has some and I have some as well. In 14 years it's never been needed, thankfully. 

Ellenos makes the best yogurt I have ever had.

Gonna put this here for Steve:

It's a start.

Pork tenderloin over sun-dried tomato and basil quinoa.

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Book club leftovers (or more accurately a spare serving for yours truly)

Given the Texan theme, dessert looks good ...

Not too shabby ...

When does summer start?

Summer fruits are an attitude, not a season, G-man.

Sweetbreads are neither bread nor particularly sweet.

^But delicious.

8 hours ago, Grahame said:

Given the Texan theme, dessert looks good ...

You must get tired of seeing Red, White and Blue all the time, and yearn for the colors of the British flag?

Edited April 21, 201610 yr by swt61

The other day I had lunch with Craig and Stretch. Pity them. But not because of the food, because that was fantastic.

Plus wine. We were with Stretch after all.

Tonight was another fantastic dining experience.

No wine because of scotch.

Good bye UK!

That looks fantastic Colin!

Glad the driving didn't affect your appetite!

No pics as we went very quickly from pan to plate, but on her third attempt Debbie nailed Shakshuka, eggs poached in spicy tomato sauce. Perfect runny yolks and delicious sauce with a touch of harissa. So tasty.

Shared with Joanne ...