@doschicos Tonight is Pernil Asado Con Mojo, tostones, arroz congri
Insanely good?
^^I’m not sure what that is but I WANT some!
Fun Saturday night dinner. Pulled pork nachos with fresh jalapeno and cilantro from the garden.
Going to a socially distant dinner on friends patio. The friends are just like us: home-bound hermits. 
They are grilling something; we are bringing rose.
You’re killing me over here. :lol: 
My husband smoked a pork shoulder (he’s obsessed with his smoker) and made pulled pork. We had pulled pork sandwiches with coleslaw and sliced tomatoes. Loved it.
Took a couple days off from cooking, but back at it tonight. We will be doing Italian sausage and peppers on the grill, with a side salad of (homegrown ??) cucumbers and tomatoes.
@Bromfield2 - Oh yum on the smoked, pulled pork. My H did something similar on July 4th and it was delicious.
Smoked pork!! Yum.
Hot as heck here… 82 degrees. I made apple buttermilk pancakes for breakfast and cold chopped soup for lunch… no desire to cook anything. Wine and cheese and veggies for dinner tonight.
Picked up tri-tip (amazingly seasoned!) yesterday after our hike and we will grill a small piece for H and I tonight along with a salad. We will save the larger piece of tri-tip for Friday night when we do a distance dinner at D1’s house and hopefully get to bet on the horse races this week if they run. Races were canceled at Del Mar racetrack last weekend because 15 jockeys tested positive for Covid.
@showmom858 - I liked that for the tri tip. Hope the jockeys are OK!
Tonight is opening night for the NY Yankees. Both my adult boys are home for few days. Dirty water dogs, kraut, chili and mustard. Beers are moving rapidly. Life is good???
That sounds like a wonderful night!
What is a dirty water dog??!
@abasket Haha, sorry. Dirty water dog is a hotdog. In NY City, the hot dogcarts on every corner sell X amount of hotdogs per day. The unsold basically stay in the water overnight and get sold the next day. Hence the term, dirty water dogs.
^^Street meat!
@abasket I’m making that wonderful kale caesar salad recipe you shared again tonight. It was a big hit with 75% of my household. 
Harvesting a bounty of tomatoes and basil from my garden to whip up a caprese salad for the one who didn’t go for the kale salad, and rounding the meal out with a loaf of french bread. I love salad nights!
^^^ It is always such a pleasure when someone likes a recipe - for the sharer and for the cook!!
Salad night sounds perfect!
We are going over to D1 and her bf’s place for our day at the horse races this afternoon. We had to postpone it from last Friday since the Del Mar horse races were canceled due to 15 jockeys testing positive for Covid.
We are making margaritas and having snack food. D is making guacamole and chips and her bf is making buffalo chicken dip. I will bring queso and chips, veggies and dip and a charcuterie board. They will have the races on their big screen TV that we can watch from outside and we have an app on our phones if we want to bet. I’m really looking forward to this to start the weekend.
We had frozen Atlantic salmon in the freezer. My D and her husband purchased it from Whole Foods and apparently didn’t get around to doing anything with it. (We’re at our vacation home–D and SIL quarantined and left to go back to work; we came here last week). H decided to use the salmon and made salmon chowder. If you Google Jasper White’s salmon chowder, you will find the recipe.
I’d never had salmon chowder and wasn’t sure how it would turn out. I was surprised —the chowder was wonderful. I think the key was that H made his own fish stock. He got haddock bones from the local fishmonger a few days ago and made a gallon of fish stock.
Good dinner last night, figured I’d share the recipes:
https://cooking.nytimes.com/recipes/1017518-panzanella-with-mozzarella-and-herbs
I love panzanella - it’s been on the list of “must makes” for a while.
I’ve been playing with my sous vide quite a bit. First I got the sous vide. One of the things I didn’t think about was having a large enough pot - given the food needs to be completely submerged, it needs to be deep. So, I bought a special container and I also bought a vacuum sealer - both game changers. Over the weekend I cooked filet and sirloin steaks in the sous vide, finishing the filet Saturday and holding the sirloin until Monday. Finished the filet on a hot charcoal grill and the sirloin in a cast iron skillet. Really easy way to prepare perfect medium rare steaks. I plan to use the sous vide to prepare proteins ahead more frequently, just finishing the item during the week. Better meals in a shorter time. To atone for all the meat, on Sunday I made roasted portobellos filled with pearl couscous and topped with pesto.
Summer is great with all of the fresh fruits available. I haven’t gotten around to making gazpacho yet, that may be a weekend project.