The Cookbook

[Tom-K]

Mik, I'm going to start trying your recipes, thanks for posting them. Your food looks wonderful.

[Mik]

Thanks! I enjoy cooking, and finding healthy, delicious recipes is great. I'd put a link in but it's NYT so if you aren't subscribed you won't be able to see it. Let me know how you like it. It's going in rotation here.

[Mik]

Just made the marinade for Peruvian Chicken. Added a little grapefruit juice as well as lime juice as I had a little left over. The recipe is above in this thread, but if I make the green sauce I leave out the feta cheese. It just muddles the flavor.

[Mik]

On a fish kick this week as Janet is out in the evenings supporting the high school musical. Last night was grilled mahi mahi with grilled sweet peppers and sugar snap peas. A big plate of very healthy food for 300 calories.

Tonight is, from one of my favorite recipe sites:

https://www.themediterraneandish.com/grilled-cod-with-pistachio-herb-salsa/#wprm-recipe-video-container-86282

[Mik]

Bush's Orange Blue Cheese Dressing

This is from a long defunct restaurant in Logan Ohio. Pretty tasty. A good friend looked up their chef and got the recipe. I upped the French Dressing and the cheese and less mayo. About half and half. I might lessen teh mayo still since I don't love it in dressing.

[Tom-K]

I'll try it. It seems it could be a bit thick--but there's GOT to be a lot of flavor to it. The blue cheese, and the French Dressing ( a nice touch.) I would suggest the OFFICIAL mayonnaise should be Dukes. Our old friend Plays88's family were the people that made the stuff. All I buy.

[Mik]

I used Duke's. That's the house mayo at Chez Kean. Yes I know that's not proper French..bugger off pedantifs. (that's French for pedants. I looked it up)

I might try a little sour cream or even a little cream to thin it out. I don't like dressing too thick, just barely coat the greens.

[jon-nyc]

@Mik said in The Cookbook:

I used Duke's. That's the house mayo at Chez Kean. Yes I know that's not proper French..bugger off pedantifs. (that's French for pedants. I looked it up)

I might try a little sour cream or even a little cream to thin it out.

A pedant's work is never done.

[Mik]

Make this. You'll thank me later. I just used ground chipotle and some adobo spice instead of the can. also breasts instead of thighs. Also sauteed instead of firing up the grill for two little chix breasts. Still delicious, any way you want to cook it. Marinated for three hours.

Would be great on pork, fish, pretty much anything.

https://cooking.nytimes.com/recipes/1023145-tajin-grilled-chicken

[Mik]

Tuna steaks with basil, coriander, garlic and lemon (I only use a little lemon - a whole one is way too much)

Corn picked this morrning

tricolor carrettes

https://thehappyfoodie.co.uk/recipes/seared-encrusted-tuna-steak-with-fresh-coriander-and-basil/