Green salad with blue cheese garlic dressing.

Steamed brocolli with lemon juice.

Creamy Spinach and Mushroom Lasagna from The Food Lab (J Kenji Lopez-Alt). We used handmade noodles and added some ground pork with extra herbs and spices.

Adovada chili leftovers from last week with hand made corn tortillas and taco fixings (Chris had a ground beef version).

Asparagus with sauce gribiche (Milk Street Tuesday Nights)

Adovada chili (https://afeastfortheeyes.net/2008/12/new-mexico-pork-chili-carne-adovada.html). This is the old Cook’s Country recipe (Cook’s Country Feb/Mar 2009), not their newer ones which Ben says are not nearly as good. Served with white rice.

Green salad with blue cheese garlic dressing.

And thus was the words we used to describe the great Chicken Nugget Experiment:

There were WinCo chicken breast, sliced against the grain into strips, then salted and allowed to sit two hours or more, until the salt looked fully absorbed.

Elbow macaroni pasta salad with pickles, onions, diced sharp white cheddar, salt and pepper and mayonnaise.

We tried various coatings, all with a pure flour base. Then some had egg white and another flour coating, various ratios of corn starch, flour, potato starch, and rice flour (seasoned with salt and pepper). We also did tempura style. Still using the base flour coating, we mixed Old German beer with the final flour coatings to get some pretty good results. Deep fried hot and served with honey mustard, lemon sweet and sour, Uncle Dan’s Blue Cheese Dressing (an Abby’s white sauce kind of thing), and shrimp sauce.

The best was probably half flour half corn starch with baking soda and baking powder then beer. Maybe more on the corn starch side next time?

Panna Cotta with honey and toasted sliced almonds (and a little cinnamon and powdered ginger).

Green salad with blue cheese garlic dressing and charcoal grilled red bell pepper.

Charcoal grilled asaparagus (oil, salt, pepper, lemon zest) topped with parmesean.

Baked russet potatoes with grated cheese and sour cream (sweet potato for Chris).

Charcoal grilled flank steak with salt and pepper.

Green salad with blue cheese garlic dressing (or thousand island)

Left over mac and cheese from Modernist Cuisine with left over herbed pork

Chicago Deep-Dish Pizza (Cook’s Country, April-May 2023). One standard, one with pepperoni and olives added at the sausage stage, plus extra pepperoni above the sauce, and extra parmesean. It was better.

Celery Salad with dried cherry flavored cranberries instead of currants (Cook’s Country, October-November 2018).

Maple-bacon pork burgers (Cook’s Country, April-May 2019)

Modernist Cuisine mac and cheese

Raisin/chocolate/butterscotch-chip cookies (similar to America’s Test Kitchen Family Cookbook raisin-oatmeal cookies) with store bought ice cream and whipped cream.

Ben’s chopped green salad with thousand island dressing (or garlic blue cheese).

Crispy sweet potato slices roasted at 450° with spray oil salt and pepper.

­Best herb-crusted pork roast from America’s Test Kitchen (https://www.youtube.com/watch?v=rGw-Y7ubmys).

Tahini Brownies (https://www.177milkstreet.com/recipes/tahini-swirl-brownies), but made in a waffle iron with Umpqua vanilla ice cream.

Green salad with blue cheese garlic dressing.

Braised Pork Marbella from last week/Store bought pesto/Chili Verde Pork Sauce (maybe add this special recipe to the classics list later) toppings on fresh homemade pasta made with 00 flour and rice.

Grasshopper pie (Cook’s Country, April/May 2006) with Creme de Menthe whipped cream.

Green salad with blue cheese garlic dressing.

Braised Pork Marbella, no red pepper flakes and replaced anchovy with 1/2 tablespoon fish sauce (Cook’s Country April/May 2023)

Egg noodles

Fried Ice Cream. We had frozen vanilla Umpqua ice cream balls coated in crushed corn flakes from last week, but used 2 whipped egg whites with sugar, cinnamon, vanilla, salt and then another layer of crushed corn flakes with more sugar and more cinnamon, and they were significantly better and crunchier.