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There's a restaurant in NOLA called Johnny Sanchez, which is a collaboration between Aaron Sanchez and John Besh. One of their signature items is a meatball taco. The meatballs have roasted poblano peppers, onion and garlic puree plus cotija cheese, as well as some other things. I came up with a copycat version. We had that with an avocado salad tonight.
Met up with friends and I had pan fried lake perch, spaghetti squash, green cabbage with apple cider glaze.For dessert mango passionfruit sorbet and langue-du-chat bisquits.
Enjoyed an early evening backyard barbecue at a neighbor's home. A variety of food: hot dogs & links, soft carnitas & shrimp tacos, salad, etc. Drank Modelo Negra beer.
Went to one of our favorite restaurants tonite. I had the bison bbq burger (1st time bison meat) and sweet potato fries. Water and I shared some of Mr C's Scarecrow Gone Rogue, a Saison/Farmhouse Ale. Not too bad.
I stirred up a big batch of my Cajun "goulash" made with tomatoes from our garden. We're eating the best of the best homegrown watermelons now for dessert.
A friend brought by, fresh from his garden, all the fixin's for ratatouille but I ran out of steam. Tomorrow I'll make a pot of that with some crusty onion bread. And I think I'll bake a pan of oatmeal raisin walnut bars to send over to Farmer Don's house as a thankyou.
I knew I was forgetting one of my fresh veggie summer dishes and that was it. He also brought some cukes which reminded me of panzanella, another thing I'd like to make before the end of the season.
Plans change. One of my best friends just found out her father has about 4 months to live, so we are gathering at my house just to give her a place to be able to cry and get support.
Sorry to hear that, Mikala. I am sure she appreciates the support!
all I know for sure is: the wine and booze bottles are going to be put away for awhile and dinner will be simple with just the two of us. 3 days of partying was wonderful, loved seeing our friends and relatives, especially all thay came from other states, but it will be nice to get back to normal. I think we will have grilled steak, mushrooms and asparagus
Back over 100F. Chicken salad - Spicy grilled chicken, homegrown celery, hot banana peppers, Vidalia, yoghurt/mayo/horseradish and a sprinkle of cooked bacon, the endless salad bowl.
Celery - I found seeds for parley celery at an Asian grocery, the stalks are smaller, have more flavor
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I am sure she appreciates the support!
