Tomato and goat cheese tart.
https://www.davidlebovitz.com/french-tomato-tart-recipe/

The last of last year's black drum. More to come in a couple of weeks.

My wife actually does these and mostly follows Chef John but with vanilla sugar and a bit less salt

Taiwanese style chicken and rice.

Chicken breast with Spanish seasoning (paprika, garlic, cumin, coriander, and oregano) and salsa brava, and Catalan-style eggplant, onion, peppers, and tomatoes. The wine in the background is my cheap white I buy by the case for the summer.

Charred broccolini sauted in garlic and red pepper flakes with pine nuts and Asiago cheese, wild rice, and salmon with a cream sauce.

Tomato Tian. This one is going into the rotation. I put this on some crostini with burrata.

Pizza salsiccia

Pulled pork, okra, green chile cornbread, beans

I really like the look of that chicken. Would you please share the recipe?

waryman said:

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I really like the look of that chicken. Would you please share the recipe?

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I brined the chicken overnight in salt, sugar, peppercorns and herbs (thyme, sage, rosemary)

Make a paste of achiote powder, lime juice, thyme, salt, pepper, oregano, cumin, brown sugar, garlic and ginger. I eye-balled it, but probably 2 tablespoons of achiote, 4 limes, tablespoon of brown sugar, tablespoon of minced garlic and teaspoons of the rest.

Rubbed paste all over chicken and in the fridge for about 4 hours

Seared chicken in large pan and removed to big paella pan

Picked up all the fond with one large onion chopped into 1/8ths, then liquid and leftover paste from marinating bowl and one can crushed tomatoes

Cooked that for about ten minutes, then poured over and around the chicken. Added more thyme and cilantro.

Baked covered with foil at 400 for about an hour, then uncovered for 15 minutes or so.

I probably could have browned the chicken more at the beginning, but I was in a hurry to get it going. I also way overestimated the amount of chicken that I brined, so it was a tight fit and made for a precarious removal from the oven with the juice almost running over.

Fajitas are marinating, batch margarita is in the fridge. The day has potential

aggiesherpa said:

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Fajitas are marinating, batch margarita is in the fridge. The day has potential

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Agree with the potential. But my daughter requested chicken parm. I've already picked a giant bunch of basil from the garden and made some pesto. About to make a dough for garlic bread unless I get side-tracked with honey-do's.

Two stuffed pizza frittas for lunch. Cousin's husband gave me grief for making Sicilian style and not Neapolitan style, so here we are.

Viet style vermicelli noodle salad with chicken

Mongolian Beef with a Napa cabbage slaw/salad thing.

Pork and pasilla chile tacos and nopales salad. Yes, I made the tortillas, and yes, Masienda is worth the hype and the price.