Kept it simple for Mama's Day: Grilled chicken, Pico de Gallo, potato salad and chopped salad:

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David

Mother’s Day supper
stk chain, SF (former location of Rosa Mexicano chain)

strawberry cobbler mocktail
blue cheese butter (!!)


shared apps:
lil bgrs- Wagyu (couldn’t taste a difference)
calamari
truffle fries
tater tots

ribeye caps - medium rare

visual:
Wagyu sampler

shared sides:
asparagus
mac & cheese
creamed corn
creamed spinach

shared desserts:
cheesecake
donuts
cookie (Pizookie style)


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Leftovers: sliced pork loin, stuffing with sage sausage.
New: pork gravy, chopped salad with fried pickles.

Tomorrow: enough stuffing and gravy to make a form of biscuits and gravy. Plus hash with pork loin and potatoes. Sunny side egg on top.

Wagyu should never be turned into ground meat. Wagyu should always be whole meat, even if it's in shabu shabu or sukiyaki. Ground meat allows so many things to be introduced into the mix (you can adulterate it so badly it's not funny).

I wish I’d known! We could have gotten a beer.

If you have a waffle iron, put the leftover stuffing in it and make a staffle before topping with gravy. You'll thank me.

Rigatoni Mediterranea and Chicken Parmigiana.

David

I found some marked-down local leg of lamb this morning (~CAD 16 for 1.5 Kg). Bought it and marinated it with a Pakistani kebab mix. Absolutely delicious and our whitebread neighbours loved it too. Served with a tzatziki (made heavy sour cream as we were out of plain yohgurt), cumin rice pilaf and local green green salad.

I had some leftover chicken breast, so I coated it in flour, then egg and then panko with cracked pepper, oregano and some other spices. Threw it into my toaster over and broiled it for 12~ minutes and it was just as juicy as I was hoping. Paired with some mixed green salad and a spicy green sauce I make every few weeks.

I may have to moisten somewhat as it’s a relatively dry stuffing, but I am willing to try. I am guessing I still need a little oil sprayed on the waffle iron as well.

I have not mastered my waffle iron. But I tried anyway. I think my failure is some combination of 1 stuffing too dry 2 not enough oil on the plates and 3 temperature too low. The result was minimal internal adherence and maximum external adherence.

However, everything tasted good.

So: breakfast stuffles with gravy and pork hash with a sunny side egg.


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Mainly #1 I think. Not sure on the temp as our iron doesn't have adjustable temp. It takes 5 minutes (no peeking), and just a
bit of cooking spray.

Shakshuka with some ground meat and red onions and three eggs. Had some italian loaf for dipping but they don't seem to be as fluffy as I remember them.

La Ciccia, SF (Sardegna cuisine)

note - they don’t offer Cazu Marzu, the maggot cheese

octopus stew

fusilli pasta with tuna, sea urchin, & tomato

Sardinian red wine


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that sounds good. I’m now wondering if I’ve seen American Wagyu as ground meat at Costco. I’ll check when I return next week.

Foccacia with olive oil & balsamic
Asparagus risotto
Linguine carbonara
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Grilled chicken and pop tarts.

David