[QUOTE=GiGiEats;1329680]Love swordfish! Ever feel guilty about the mercury or could you care less? Even though I know the selenium content in the fish tends to negate the mercury, I still cannot wrap my head around eating too much (or any) of it.[/QUOTE]
Nah, I don't even think about it.
We've my folks around tonight, kids and their partners, too, so we need a good "everyone dive in" meal ... we've got pescetarians, folks who hate fish and primals around the table, so ...
Fish and chicken tortillas with all the accompaniments ... should be something in there for everyone.
Brined pork shanks (boil then roast) smashed celeriac & spinach
From London England UK
Figure I should post the Korean food here too. So far we've had:
Samgyupsal (grilled pork belly, lettuce wraps, red pepper paste, garlic, onions, and magic)
Spicy chicken soup (comes in a huge bowl that you let cook at your table, basically a whole chicken cut up into chunks, potatoes, mushrooms, leeks, rice cake, and a delicious spicy broth)
Going to try for hangover soup tonight. Basically the second best thing to come out of Korea, the first of course being the pork belly.
I think it's going to be veggies and chicken in the wok....
Meat, tonight. I've got some beef shin slow-cooking for the day along with some lamb's kidneys.
To serve, an autumn feast! Munchkin pumpkins and red cabbage.
Tonight will be slow roast shoulder of pork with leeks and broccoli, and roast potatoes (which I "foraged" from the field at the end of the garden ....) and, as we have visitors, I am making a steamed suet pudding which, whilst not primal, should be pretty good.
I don't often swear, so thank you for my indulgence, but ...
FUCK ME! Shin of beef it good, especially deepened with offals alongside. Lamb kidneys in my case. Just a few veggies tossed in for the last hour - a potato, a carrot, some thick slices of courgette and mooli. Served over red cabbage, boiled, reduced, then tossed in goose fat in a skillet.
FUCK ME! That was good ...
Thank you. Now, back to reasonable and sensible language.
Last night we had chicken breasts marinated in lemon, thyme and garlic, fried in butter, with a gravy made with chicken stock, lemon juice and white wine, with griddled asparagus and mashed potatoes for those that wanted it. Then for pudding we had rhubarb fried in butter and honey, with brambles and raspberries, layered with whipped coconut cream (a recipe idea I got from a Saturday MDA recipe). A delicious selection of cheeses (camembert, manchego, goats' cheese, etc) rounded off the evening.
Tonight will be a pork curry with cauliflower rice.
Rump steak, lamb's fry and eggs.
The liver was perfectly cooked, seared on the outside but rare and tender inside, mmmm