winter

Menu: Is it spring yet?

OK, this winter thing is getting a bit old. This was eat-down-the-freezer week, 'cuz once fresh food is available again, it won't be a high priority.

Saturday: We team-cooked with Joe and Erin on a quest for a tasty, fancy pescetarian mean. We ended up with Jose Andres' Tuna Stew with an olive oil and egg yolk foam.

Monday: Shrimp and grits with turnips

Menu: Southern Week

Sunday was glazed ham, using an overly complex glazing recipe which I'd not revisit. The addition of cardamom and other spices was intriguing, but over the top in the end.

Monday was gourmet mac-and-cheese, abusing the "cheese ends" bin from the grocery to great effect.

Tuesday was audrey's shrimp louis salad

We had various combinations of leftovers and winter veggies (brussel sprouts, kale, etc.) the rest of the week.

We're really tired of winter veggies.

Menu: Mexico Week (January)

Braising Short Ribs

After getting back from a fantastic, super-long weekend away for the wedding of some close friends in Mexico, we wanted to keep the ball rolling with a week of Mexican-inspired dishes.

We spent the weekend gathering ingredients (thanks mostly to the mega mart at University and Piney Branch)

Lacquered Chicken in Classic Red Mole inspired by Rick Bayless, using this Mole recipe

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