I’m envious of your skirt steak! Beef and pork have been a hit or miss find for me. I cant remember the last time I saw skirt steak anywhere; it’s not readily available even in non-COVID times. I usually stock up when I see it but I haven’t found it in months.
I was out of town for two weeks (family beach house, didn’t leave my state and brought 90% of my food with me). Yesterday was my first time shopping since before I left town. I went to a local Korean market I haven’t been to in a while. No skirt or flank steak. I did pick up a pork loin, but they sold it cut in half so each package was only just over a pound. I had to buy two. Overall, the meat/pork section was limited unless you were looking for exotic cuts.
Today I went to Sams Club. No plain pork loin or tenderloin. They did have bacon wrapped pork loin. Not what I was hoping, but bought it just to have variety. No ribs, no flank or skirt steak, no London Broil cut. They did have beef tenderloin and ground beef. Also had a marinated beef tri-tip. I bought that even tho I usually like to buy plain meat so we can prepare it how we want. Oh, also got bone-in “assorted” pork chops. I then went to Fresh Market to get hot Italian sausage. My Sams has not had it in months.
Tonight we are having Korean pork bulgogi with Asian garlic noodles with a variety of veggies and sauteed bok choy.
Tonight was not very exciting. Chicken cutlets dredged in flour and dried herbs - a 21 spice blend I bought at TJ’s. Mixed greens with vinaigrette, raspberries, goat cheese and butter roasted pecans. Strawberries over ice cream.
@4kids4us, I’ve resorted to mail order beef! Only 2 of us to feed and we are both deemed essential by our employers, so I decided to go this route rather than spending time in search of various items. I am increasingly nervous about going into a store.
I’m limiting grocery store stops - and it’s often either Costco, our local produce store that carries some fresh meat and a small locally owned grocery store, but overall I"m not having trouble finding meat (Ohio). I’m a basics meat buyer, but not noticing shortages.
Sheet pan dinner for the easy win tonight. Chicken marinated in yogurt and spices. Cubes red potatoes and sweet potatoes. A tomato/cucumber/pickled onion and dried olive salad.
Did a deep clean of our large refrigerator today. Tossed a bunch of expired condiment bottles and some sad produce. Tonight I’m using things that won’t last much longer … portobello mushroom caps will be made into low carb pizzas, squash will go into a southern (not low carb!) casserole, and a big salad with lettuce and other odds and ends.
Whole Foods had monkfish on sale so I decided to give it a go. I’ve had it in restaurants but have never cooked it at home. Turns out monkfish has a tough membrane wrapped around it that needs to be removed before cooking. Well, I kind of butchered that process. I broiled it with lemon & garlic butter and it tastes okay but I think I’ll stick to salmon, haddock, and cod fillets and leave the monkfish to the pros. Steamed asparagus and sauteed mushrooms and onions on the side. I bought the mushrooms to have with steak but the steak didn’t show up in my order.
It certainly was a bummer. Mushrooms and fish just don’t have the same appeal but didn’t want them to go bad. Cooking with Covid, Chapter Gazillion. #firstworldproblems
Our local paper runs a Covid cooking challenge… make a dish with 4 mandatory ingredients (others allowed, in moderation). Let’s see… monkfish, mushrooms…
My H made sauerkraut and pork ribs—cooked them all together with onions and garlic till the pork was falling off the bone. He used his Mom’s recipe and served the pork with mashed potatoes. I made a green salad.
I have been socially distanced golf followed by lunch outside with 2 other ladies. Long story (well husband WFH) but I am bringing lunch this coming Monday on someone else’s porch.
What should I make? I thought about googling or Pinteresting. But why shouldn’t I give this group the pleasure of helping me? ?
I’d like to bring a main dish salad I think. Open to other ideas. There will only be 3 of us. Easy is better lol
If it was me, after I golfed, I’d pick up salad or sandwiches at the course…which is what I did yesterday. Better than I could make…and trying to give the club some business…
Chicken, mandarin oranges, almonds and a citrus dressing
One of my favorite summer salads - get a big platter. Layer these ingredients or similar:
Sliced tomatoes
Sliced peaches or nectarines
Red onion
Feta or fresh mozzerella or both
Basil
Drizzle of honey
Garlic expressions dressing or follow this recipe: https://www.myrecipes.com/recipe/summer-peach-tomato-salad
^^^ This salad is always GONE. Everyone cannot believe that tomatoes and peach/nectarine works together.
Bring some delicious bread and a plate of homemade brownies - voila!
That tomato peach salad sounds very good, @abasket.
I am the proud owner of yet another cookbook. “Eat What You Want” from Gaby Dalkin (What’s Gaby Cooking) so I’ve been trying to think of some new meals for the weekend. Any special meals planned for Fathers Day?
My H is making Bahn Mi sandwiches for dinner. He’s using marinated pork for the meat and has pickled a bunch of carrots and daikon. D is making a green salad and I’m making jalapeños poppers for an appetizer. (We got 5 very large jalapeños in our produce box this week and it seems like a good way to use them all at once.)
We’vee been getting fresh fruits/vegetables delivered every Friday for $20. They decide what we get. We have a boatload now of apples, oranges, and some limes. ANy suggestions for an easy (as in EASY) recipe? Anyone have a good easy apple crisp recipe? Ideas for the other furit? I am making a chicken and broccoli and a roasted veggies nd pasta inthe next few days But am overloaded on apples!
I broiled it with lemon & garlic butter and it tastes okay but I think I’ll stick to salmon, haddock, and cod fillets and leave the monkfish to the pros. Steamed asparagus and sauteed mushrooms and onions on the side. I bought the mushrooms to have with steak but the steak didn’t show up in my order.
Mushrooms and fish just don’t have the same appeal but didn’t want them to go bad. Cooking with Covid, Chapter Gazillion. 