Tuesday, August 19, 2014
A Very Foodie Weekend
Tommy's Seafood and Steakhouse, where I tried raw oysters for the second time and liked them for the first - it's all about the preparation which B was kind enough to teach me! Then our group headed over to Don Pico's for a second happy hour ($2.50 margaritas!), chips and salsa, and some real food to soak up all of that alcohol. And we ended the night at Sherlock's Pub where we drank beers and ciders and played darts and pool (my team lost both...) and just had fun in general! I haven't been out for that long in ages and while it was a great time, it's also further enforced the fact that I'm getting old!
Local Foods (I had a bagel and lox sandwich again, apparently I'm craving old school jewish deli-style food...) and then I took her on a driving tour of the city. While I'm a total Houston convert and I love the city, it's fun seeing it through the eyes of someone new to the area and gaining an appreciation for new bits you hadn't noticed before! After our tour, I headed home and whipped up a sausage, sweet potato, and zucchini lasagna. I added actual lasagna noodles to mine to give it more heft but otherwise stayed pretty true to the recipe. Flavors were great, but the zucchini still had some bite to it after it was all cooked, so maybe I'll parcook the zucchini a bit next time. I'd also love trying to make this sauce with butternut squash instead of sweet potatoes next time. S got home from his long weekend bachelor party trip to New Orleans just before the dinner was ready and although I had enjoyed my tasty and productive weekend, it felt a little lonely in the house without him and it was so good to have him home!
shallot marmalade (delicious!) and I browned the lamb pieces that I'd purchased at Central Market and sauteed some onion slices before packing it all away into the fridge. On Monday morning I tossed the lamb into the crock pot with some spices and broth (I followed this recipe) and let it slow cook all day. When I got home I poured the liquid out of the crock pot and let it reduce on the stove and then tossed in some golden raisins and castelvetrano olives into the meat with the reduced mixture and let it all meld for a bit while I prepared the rest of the meal. I used some of the reduced sauce mixture plus a cup of chicken broth and 2 cups of water to cook up some bulgar wheat for our grain and mixed in some chopped cilantro after it was cooked. I also made some cumin lime roasted carrots for our side. It was definitely not an easy meal to make, but the results were phenomenal! I served it all with the lamb placed on top of a bed of bulgar wheat and then topped with a few tablespoons of the shallot jam. The carrots were served on the side sprinkled with green onion and fresh mint. If you want a meal that impresses, this is it! It also makes a lot of food. Between this and the sweet potato lasagna, leftovers have taken over our fridge!