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Recent Delights 14. Shoot your lunch!
What do you do when you’ve got just two meatballs and a bit of sauce leftover from a spaghetti dinner a couple of nights previous? You assemble Hawk’s Extra Tiny Over Sloppy Uber Tasty Meatball Sammich. Patent pending.
Cabbage rolls with tomato sauce. Along with some perogies and meat-on-a-stick, this very-Ukrainian-Canadian Priarie trio formed this year’s Grey Cup football meal. I guess it should have been poutine though because Montreal won again.
The last of my latest batch of breakfast sausage with a mess o’ eggs and ketchup. Sunday morning happiness.
Homemade fries and homemade mayo. New Brunswick russets make for great fries and few condiments are better than homemade mayo spiked with garlic.
Pork fried rice. Simple, healthy lunch. I had a small piece of cooked ginger pork leftover which made for a perfect addition to fried leftover rice. Also starring was egg, peas and sweet onion.
Spicy Thai-style fresh egg noodles with Thai basil and hot chilies. Easy and fabulous. Pete’s Frootique in the Saint John City Market was recently stocking Thai basil. Nice stuff!
My first burger from the new Relish Gourmet Burger restaurant in Saint John. This was the Big Texas burger. Nice!
Speaking of things big and beefy, this was the beginnings of beef stock for a soup. Cheap cuts of beef were combined with carrots, onion and celery and massaged with tomato paste, roasted in the oven then simmered for hours in water. Beeeeef.
Pork curry with chick peas and carrots. Simple and super spicy, also cheap because I used just a small amount of ground pork as this was dinner for one. Microwave a single poppadum and serve with rice! There’s no reason you can’t have something interesting when you’re on your own for an evening.
Simple pasta with spicy tomato sauce and a side salad. Don’t oversauce your pasta! I’m looking at you, Mr. MostRestaurantsOnThePlanet.
Thanks. ! So much better than the traditional deep-fry–I luuuuv pappadums. Having mung beans in coconut curry and spicy cauliflour tonight. The house has the musk of curry about it and will be perfumed for days.
Kate, to nuke a poppadum: Place a sheet of paper towel on a plate and put an uncooked poppadum on it. Put a tablespoon or so of vegetable oil in a small container. Dip a pastry brush in it, shake off the excess and brush the poppadum lightly but evenly on both sides. Nuke at high for 40 seconds, quickly flip and nuke another 20 to 30 seconds. That’s it!
You may have to adjust the time a bit for your microwave but that should be a good starting point. Make a stack of ‘em!
Hey Mike, how does one nuke a poppadum? I’d love to know.
Hey Anonymous, good to hear from ya again. It’s been a while. How are the kids?
Anyway, the recipe for my sausage is a slightly modified version of Alton Brown’s recipe for breakfast sausage. Just search breakfast sausage on http://www.foodnetwork.com and you should find it easily. The main modifications were that I don’t use quite as much fat and salt and he recommends. This makes for a less juicy (and less deadly) sausage but if cooked carefully and gently, they’re really good.
Those sausages look pretty tempting – willing to share a recipe in a future post? :-Q