What did you cook or eat today (March 2021)

[flyinglentris]

Fried Lox Ravioli in Tomato Cream Wine Sauce

Fantastic!

 

[PabloLerntKochen]

Ricotta cheesecake with grapes on top

Stay healthy

 

[rascal]

Earl grey and choc chip biscuits. Cracker day here!

Russ

 

[flyinglentris]

Ice Milk Wine Float

It's not your typical float, but isn't anything like a beer milk shake. This tastes good.

 

[medtran49]

Recipe - Stuffed spaghetti squash

 

[rascal]

Chicken kebabs meat cut up and marinading. I alternate with chicken capsicum and plain onion. Those flavours combined are the dogs,lol. Thinking of Burt Blank


Russ

 

[rascal]

Capsicums from our garden.

Russ

 

[ThatDude]

Pollo a la brasa from the local spot with side salad.

 

[rascal]

Pollo a la brasa from the local spot with side salad.

View attachment 58302

Looks beautiful. Those words don't mean anything to me so could you kinda explain for this dumba&@. ?

Russ

 

[ThatDude]

Looks beautiful. Those words don't mean anything to me so could you kinda explain for this dumba&@. ?

Russ

Peruvian style chicken, a staple up near me, marinated and charcoal rotisserie roasted... just walking onto these places gets ya going, the smell is amazing. Served with Aji Amarillo, a garlicky, mayo mustard sauce for the white meat, and a Aji verde, spicy, peppery green sauce for the dark.

 

[caseydog]

Peruvian style chicken, a staple up near me, marinated and charcoal rotisserie roasted... just walking onto these places gets ya going, the smell is amazing. Served with Aji Amarillo, a garlicky, mayo mustard sauce for the white meat, and a Aji verde, spicy, peppery green sauce for the dark.

So, went for chicken instead of Guinea Pig?

CD

 

[ThatDude]

So, went for chicken instead of Guinea Pig?

CD

There's a place in NYC that I get Cuy when it's available, and it's DELICIOUS. lol

 

[rascal]

Peruvian style chicken, a staple up near me, marinated and charcoal rotisserie roasted... just walking onto these places gets ya going, the smell is amazing. Served with Aji Amarillo, a garlicky, mayo mustard sauce for the white meat, and a Aji verde, spicy, peppery green sauce for the dark.

Right gotcha, I kinda do the same here. Yours is presented perfectly. Love it!!

Russ

 

[The Late Night Gourmet]

My take on @Windigo’s excellent Tzimmes recipe.

 

[Burt Blank]

Last nights dinner. Paneed veal and cauliflower cheese. Pud blood orange