Outside the dugout: What's cooking?

Hosting two nieces and one niece's husband this week whilst the nieces visit their nana that lives in our out building.

Our guests are vegan except for seafood. Last night I was able to add fish sauce to the Thai veggie red curry.

Tonight I made tinga for tacos but with portabella mushrooms instead of meat. Pickled red onion and tomatillo guac as toppings. Pretty good stuff.

 

I made a huge amount of mushrooms in tinga sauce last night and to my surprise it was all eaten.

Tonight I get a vacation from cooking. I have no idea what will be made.

 

Tonight I am grilling mahi-mahi for fish tacos. Beautiful fish just came into Northwest Seafood this morning. Funny how that fish is go colorful when you first catch it and then goes grey rapidly.

Also made a mango salsa as a topping. Light on the jalapeno to not overpower the fish. Red onion, red bell pepper and cilantro with lime juice and olive oil as well.

A side of lime cilantro rice ala Chipotle is also on the menu.

Told my wife to pick up some 100% agave tequila on the way home for margaritas. I have the limes, simple syrup and Cointreau at hand. My go to margarita tequila is Espolon blanco.

Still feeding guests so making for seven adults so a bit of a production. Way less than some Christmases where I was cooking for over 20.

 

Grilling NY strip steaks and making redskin mashed potatoes and green beans.

 

Making pasta with hot Italian sausage, scallions, garlic, fennel seeds and lemon zest with wilted arugula.

 

Last night I made chicken tagine served over cous cous.

Tomorrow is our youngest's 29th birthday but he has plans for the evening. So we are taking him to Embers for dinner tonight.

 

Tonight is a Thai red curry with chicken, roasted sweet potato, carrots, red bell pepper and water chestnuts.

With Texmati rice.

My wife will stir fry some Chinese greens to go with it when she comes home.

 

Last night was home made pizza at a friend's house.

Tonight I am making chili dogs.

 

Monday was chicken tagine. Last night was chili spaghetti. Tonight is tortilla soup.

 

I have some of that Knob Creek. One of my nieces that was visiting is one of those hipster cocktail people and while she liked the Boulevardier that I made with rye last time she was here she said that she prefers it with bourbon. We agreed to disagree but I did buy the Knob Creek for her.

BTW a Boulevardier is a negroni with bourbon or rye instead of gin. A very underappreciated cocktail. The time before I thought I would surprise her with a very old school cocktail but she exactly what it was. She is a cocktail nerd.

 

What do you use for a rub? I vary what I use. Sometimes as simple as just salt and pepper. Other times much more complicated. I make my own.