tonight, we will share a large rumpsteak, the piece of rumpsteak looked absolutely gorgeous and well hung at the butcher's. cauliflower and potatoes on the side, I guess. Nice red wine... followed by a DVD. Perfect evening. Glad to read you Mr Faz!
Dans les grandes choses, les hommes se montrent comme il leur convient de se montrer; dans les petites, ils se montrent comme ils sont.
Yikes -- I clinked my teeth on the monitor going after that picture!
The picture cleared up a mystery for me -- so that's what 'you people' call a kebab! That's what I call a gyro. Just looked it up and see it's also a doner kebab. Many things just took shape in my gyro-deprived little mind.
Is it called a kebab because of the way it's roasted on a spit? I'm pretty sure in the States a kebab is always something cooked on a skewer, like this:
Stop! Casual leopards of the seashore, curved assailants like rosy swords from the undersea roughness, all biting at the sametime, undulating like fever until they all tumble into the net and exit dressed in blue destined for scarlet catastrophe.
Although mine are not from the sea but a mud hole.
Mrs Faz is recovering from her stomach upset enough to go to a 3 hour choic prictice this after. I, on the other hand, feel my cold has come back. Depending on how she feels we'll have some breaded fish fillets from the freezer and leeks cooked with lemon. If she's up to it I'll cook atuffed aubergine.
After three days up country I returned yesterday evening to a dish of fried salt fish with sliced shallots, chilis and lime juice and a clear pork/pickled vegetable soup. Just what I needed. No idea what's cooking today but I did see my girlfriend buying a light skinned catfish and sa- orm (cha om in Thai).
I made a nice fish/veggie casserole recipe of my dad's that is ready to just pop into the oven this evening. There were so many veggies and I also had some chicken breast on hand, so I made another dish of it with the chicken instead of fish for tomorrow.
I picked up a great looking rack of lamb at the butchers. I am thinking of having it with rice, but I imagine that this would be a bit bland? Anyone have any suggestions for a sauce in the next hour or so before I go out again?
Rice is always nice! Something pilafy & yellow with saffron, turmeric, or annato would look & taste great with lamb.
Instead of sauce, why not rub the meat with spices &/or herbs & garlic? That way you could just make gravy from the drippings to put on the well-flavored meat & the rice. What about garlic, olive oil & a bit of cumin & thyme as a rub?
My default gravy is to boil down a couple of large glasses of red wine until there are 2 or 3 tablespoons left then mix that with the pan juices. But of course I live in a country where you can buy cheap wine.
It's only five in the afternoon here. Even as I type, I'm making pork meatballs in chipotle/tomato sauce -- one of my favorites. I'm debating whether I should make some rice, or just reheat the pasta with cauliflower I had last night.