Menu for the week of June 4

Sat: Steak
Sun: Ceviche w/ tortillas, popcorn
(prep http://www.bonappetit.com/recipe/fermented-hot-green-garlic); grainbowls: http://www.bonappetit.com/recipe/twice-roasted-sweet-potatoes-wi... ; cure salmon
Mon: Steak salad/leftovers?
Tue: cured salmon with toasts, cheese, toms,
Wed: something with an egg (omelette?)
Thu: cured salmon salad
Fri: leftovers/tapas/whatever

Dill Cucumber Salad

Dill Cucumber Salad

A cool, refreshing side dish. Inspired by these two recipes, but mostly a notional recipe.

1 large English cucumber, sliced on a mandolin to 1/8" thick
1/2 small red onion, also sliced on a mandolin to 1/8" thick
~1 Tbsp kosher salt
~2 Tbsp sugar
~2/3 cup mix of your favorite vinegars (I used mostly white vinegar + cider vinegar + red wine vinegar)
1/4 cup dill, chopped

4
Your rating: None Average: 4 (1 vote)

Chile-Corn Custard Squares

Chile Corn Custard

A nice side for a BBQ, courtesy of Bon Appetit.

3 1/2 tablespoons vegetable oil, divided
1 large onion, finely chopped
Nonstick vegetable oil spray
1/4 cup all purpose flour
1/4 cup cornmeal
1/2 teaspoon baking powder
1/4 teaspoon salt
1 large egg
2/3 cup shredded Mexican cheese blend or 1/3 cup sharp cheddar cheese mixed with 1/3 cup crumbled queso fresco, divided
1/2 cup sour cream (plus additional for garnish, optional)
1/2 cup canned creamed corn
2 tablespoons minced seeded jalapeño chiles

3
Your rating: None Average: 3 (1 vote)

Menu for the week of May 29

Sat: Hamburgers w/corn, grilled squash
Sun: BBQ w/cole slaw, bean salad (w/peppers), dill cucumber salad, and http://www.bonappetit.com/recipe/chile-corn-custard-squares
Mon: https://audreyandjon.com/recipes/green-gazpacho
Tue: https://audreyandjon.com/recipes/savory-summer-salad
Wed: Bean salad with tortillas, queso fresco, and sour cream
Thu: Leftover BBQ
Fri: Leftover gazpacho

Menu for the week of May 15

Sat: (Ang's BBQ)
Sun: Grill http://www.bonappetit.com/recipe/dry-rubbed-flank-steak-with-gri... w/grilled veg, ....
Mon: Fish tacos
Tue: (A out) Mexican salad
Wed: Arepas (A Alamaba) (buy tortilla, prep enchiladas)
Thu:https://audreyandjon.com/recipes/goat-cheese-corn-enchiladas w/sauteed asparagus
Fri: https://audreyandjon.com/recipes/grilled-marlin-lime-butter-sauce

Eggnog

Courtesy of Country Hen Eggs.

• 1 cup organic milk (low fat if you prefer)
• 1 Country Hen certified organic egg
• 1 tbs. of Vermont Maple Syrup
• 1 tsp. of vanilla flavoring
• 1 jigger of brandy (or Kahlua, Irish Whiskey, etc.)

Pour all ingredients into a blender and mix on high for about 20 seconds. Pour and sprinkle with nutmeg. Serves one. Very refreshing and nutritious drink.

0
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Trinidad and Tobago photos

Menu for the week of April 23 (Passover)

Malaysian Steak Skewers

Sat: Momofuku!
Sun: https://audreyandjon.com/recipes/malaysian-steak-skewers (+ extra dipping sauce w/o scallions), rice and https://audreyandjon.com/recipes/cold-sesame-noodles-summer-vege... (w/o noodles)
Mon: Sushi (avocado, cucumber) with cucumber sunomono
Tue: https://audreyandjon.com/recipes/pan-seared-flounder-greens ish with asparagus
Wed: Asian salad with leftover steak skewer meat, leftover summer vegetables, mango
Thu: https://audreyandjon.com/recipes/lao-crispy-rice-salad

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