Dinner tonight - or last night.

Ooh la la! That remains one of this year's favorite recipes for me.

Bookmarked that second link..

Loved your yelp review.

David Liebovitz on pickled turnips..
I know he's not from Turkey, but I sometimes see through his eyes.
http://www.davidlebovitz.com/2012/09/pickled-turnips-turnip-recipe/

Pickled turnips are a standard in many Middle-Eastern/North African/edge of the Mediterranean 'diets'. I pretty much always like them, but the ones last night were particularly tasty.

I've just been looking up the details of that coban salad I had last night.

http://www.sookandcook.com/en/recipe/104-turkish-cucumber-and-tomato-salad-recipe-coban-salatasi.php


I added some of the leftover coban salad to my tuna this afternoon - and had the combo with my simit. Really flavourful - and healthy too!

Mint.....mmmmmmmmmm.

Hate feta, though.

Hey.....had some of Margo's Magic Mango Chutney last night. Mmmmmmmmmmm.....

Thank you Margo!

The Puerto Rican’s Chili Verdi was awesome. Antonio is so stuffed he can’t get off the sofa!

Tonight I’m making my first class worldwide meatballs lol.

First I get the stuffing mixture together, which is two eggs, bread crumb, Parmesan cheese, garlic salt and milk. Mix it together like a paste then mix it in with the lean ground beef.

First I fry them in a skillet with fresh garlic, just to brown them, then finish cooking them in the sauce.

Antonio loves my first class worldwide meatballs

My meatballs came out fabulous! I make my meatballs the size of softballs. Antonio said he wanted two but they’re so big I knew he would only eat one. He said he wants a meatball sandwich tomorrow for lunch. He’s stuffed!

The Puerto Rican is making ham with black eyed peas and collard greens for our New Years din din! Smells yummy!

That's what is going on our table. Black eyes peas (lots of garlic, onion,and bacon, cooked in a homemade chicken broth) - but we are having turnip greens and a pork tenderloin - and corn bread. I made homemade fudge for dessert.

I love New Years Day - football and soul food.

We once served home cooked black eyed peas at an opening in our gallery on New Years Day or thereabouts; I forget the exact day aside from it being a Saturday - my then business partner is from Texas. I'm still in touch with her but we haven't caught up to that part of everything recently.

Set and I both have the cold that's whacking North America

when I went to order groceries for delivery early yesterday, the grocery store was having a NYE special - rotisserie chickens for $3.99, 1/2 chicken dinners for $2.99 - I picked up 2 of each - we've been living on them since
I'd considered buying a chicken to roast but they're $10+ - raw
2 prepared chickens for $8 is a much better deal

tonight - chopped off about a quarter of a garlic/herb chicken and heated it in the convection toaster oven - seemed quite good

toasted crumpets with dill cream cheese and smoked salmon

little things that I can best describe as squash latkes

yummm


(getting my taste buds back hooray)

Going to our favourite Restaurant and having a genuine Wiener Schnitzel, covers your whole plate, with lots of salads from their excellent salad bar, just name it and you can help yourself to as much as you like. At $8 ahead is pretty good value!

Tonight we’re putting steaks on the grill, having baked potatoes and a green bean casserole. Easy din din tonight.

The Puerto Rican is making FRIED chicken in his deep fryer, collard greens and mashed potatoes.

He’s from southern Puerto Rico.

I roasted what I think of as Guiliano Bugialli's chicken today. Lordy, it's the best lemon chicken ever. The key is the butterflying of the chicken, same as spatchcocking. I'll never cook a whole turkey (etc) just sitting there in a pan again - the cutting of the breast bone - or, per Cavfancier, the backbone - and splaying, evens out the process so that you don't have to get dead drying breasts to cook thighs well enough, or play with foil.

I first cited the wrong book, bad, but the recipe is here:
http://able2know.org/topic/41268-1

1 chicken, about 3 1/2 lbs. (I got an organic, no hormone, no antibio one, sustainable/chicken raising - splurging.)
4 lemons
2 medium sized cloves of garlic
15 sprigs of italian parsley (or regular parsley) (15 sprigs? some)
salt and freshly ground black pepper
1/2 teaspoon hot red pepper flakes (for me, a teaspoon)

To Serve - additional sprigs of fresh italian parsley

Procedure -
- Clean the chicken, removing the extra fat from the cavity. Open the chicken up by cutting it lengthwise through the breast bone. (I had that done at the grocery store I bought it at, no charge.)

- Put the flattened bird in a crockery or glass bowl. (I put it in a big glass baking dish.)

- Squeeze the lemons and pour the juice over the chicken. And the lemon halves to the bowl. (I picked out the seeds with a slotted spoon.)

- Finely chop the garlic and parsley together on a board and add them to the bowl with salt and pepper and the hot red pepper flakes. Let the chicken marinate for 1 hour in a cool place or the bottom shelf of the refrigerator, turning it four times. (I turned it twice)

- Preheat oven to 400.

- Transfer chicken to a baking dish. (Mine was already in a baking dish), preferably terracotta, and pour the marinade from the bowl over it. (I sloshed the marinade over the chicken.) Arrange the lemon halves on the chicken (very fetching) and roast for 45 minutes. (Mine took an hour, but I had a 4.1 lb chicken).

- Remove chicken from the oven and serve immediately with a few sprigs of parsley.

Today I used a 5 lb chicken, added a bit more time.

That does sound good! I have a large roasting chicken in the freezer I was going to make this week, just might try that recipe out.