Malai kofta with rice and garlic sesame sauce

AmethystSWitch...
Welcome aboard... !

Morgan, welcome. We look forward to your participation. Including foods of Germany. Brad

Beef and veg skewers on the grill, marinated in Italian dressing. Rice. Some kind of apparently handmade hot sauce the kids brought back from Aruba - we think the main ingredient is Scotch Bonnets.

Pokechop n mack n cheese..

Well it was spoze ta be pokechops n mac n cheeze..

But Liz picked the wrong frozen prepared meal..so we got stuffed shells..instead.
Yep..
Pork Parmashon... ;0)

Mrs. Slammer grew Scotch Bonnets a few years ago and although very hot, they were the fruitiest peppers ever and very distinct fruity flavor behind the heat. Love them minced fine and added to my pickle relish for hot dogs and brats !!!
Try a few minced in tater salad and thank me later!!!
Slammer!!!

Hey from da U.P. To Morgan from Berlin…………Welcome!!!
Had to look up the Malai Kofta. While I’ve had meat kofta , I’ve never had the potato or vegan balls / version of kofta. Very involved dish to make but looks amazing!!!
It’s now on my radar and on my list of things to make but probably won’t be until next fall or winter. Great snowstorm meal!!!
There is literally NO Indian cuisine anywhere in da U.P. Of Michigan. Damn!!!
Slammer!!!

How far do you have to go to get Indian spices?

Had to go to Hartford Hospitol today..
Fer a shot i get every 6 months..

When we do go there..me n Liz..try to go to a favorite Mexican place we like in Hartford..
So...
We did today... :0)

Last night threw together Coconut Beer batter shrimp, mushroom rice pilaf, & french cut green beans. Washed it down with TJ's Chardonnay. Yummy.

There is literally NO Indian cuisine anywhere in da U.P. Of Michigan. Damn!!!

Livin in paradise is tough. Amazon to the rescue.

Nutter Dr. day...
So we stopped at another place we like..

Liz got some chickin thing..
N..i got ah gorganzola sauce covered steak...

Grilled chicken thighs, marinated and basted with the Scotch Bonnet sauce, mixed with something called Zhong Sauce, a gift from my sister. Kind of like a spicy teriyaki. Mac and cheese, a can of corn, and some leftover rice. Pretty good little meal!

Had Irish cabbage and bacon
Darker than American cabbage, and the bacon is more like sliced ham.

Cooked for my mom yesterday and she wanted scallops. Hadn’t had them in many years.
So, I made pan seared garlic scallops and a few shrimp over Pasta al Limone !!!
She loved it!!!
All washed down with some Summer Water !!!

Muffaletta, leftover mac and cheese, spicy sweet potato salad, and watermelon for dessert.

We had a real treat, for old times sake, last night. We went to the airport to pick up a daughter who had been in New Orleans on business. She handed us half of a Central Market muffuletta sandwich. Way back in the day, we used to go there on business ourselves. Everytime, we went to Central Market to eat a muffuletta.
Brad

Went out...
Liz got fish n chips..

I got Italian sauage n meat ball..in ah piping hot ramikin with marinara..all covered with bubbly melted cheeze.. :0)

Pluss salid n garlic bread..

Loaded padayduhs....n sour cream..

Tacos...!

Tostados!
Basically the same stuff as tacos in a slightly different format:

quote:

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Originally posted by STUD figmo Al

Tostados!
Basically the same stuff as tacos in a slightly different format:

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Those are the way to go.  Its been decades since we made tacos, in a hard folded tortilla.  We make the tostados instead.  A stack of Mexican fried corn tortilla discs last for a long time on the shelf.  Usually what we have piled on the shells are whatever we have on hand.  Its the main reason for ground beef kept in the freezer, or a repurpose of leftover roast chicken.  Avocados a preferred topping-if we think ahead.  Brad

Tostadas are my Goto!!! Easier to eat than crunchy tacos. Tostada shells and corn taco shells must be heated or toasted in the oven prior to use or they taste stale and not much crunch. Amazes me how many people never do that. 
My tostados have a base layer of refried beans, (the glue that holds stuff on) then meat onions, cheese lettuce and hot sauce, salsa and sour cream.
Sometimes meatless and more beans. Get my tostada shells from Aldi.  Brad is right, good shelf life!!!
Slammer!!!  

We find if we put them in the ovin n toat n melt cheese on them first..
Then add all the meat n bake..
You can cut them like mini pizzas.. :0)