The Cookbook

jon-nyc

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/

Mik

My next pasta sauce adventure- Genovese Sauce.

https://www.vincenzosplate.com/genovese-sauce/?fbclid=IwZXh0bgNhZW0CMTEAAR69-fIR8yrhZyL1XN2oKeLhS7jK_tf1BGXOKxw29weI0abLh03yxMibzYKbzg_aem_z6woMl5Gkpm-a3eqROGHRg

Mik

Made this last night. Tasty and light.

https://www.theseasonedmom.com/blackberry-chicken/#wprm-recipe-container-126992

Today I'm making an all-day Genovese sauce. Six hours cooking.

AndyD

Looks delicious Mik.
We had a very poor blackberry harvest this year, a mouthful. Mostly small and went brown before developing, probably due to lack of rain over summer months.

However its been a mast year for oak and beech, with acorns and beechnuts in abundance, crunching underfoot. Also apples & plums. That must be to do with the spring weather?