It’s so frustrating, even when you know what you’re doing and you’ve read the recipe before starting, you still need to pay attention to what is happening while you’re cooking each ingredient. Continue reading “Grilled Chicken Cobb Salad”
Early a.m. work @ 03:00. Errands around town with #3. Friends. Pool. Grilled burgers (sautéed onions, havarti cheese and arugula). Those string “pop” things with the littles in the back yard. Crash on the sofa by 21:00.
Didn’t see or hear a single explosion. Zero complaints. Continue reading “Grilled Burgers with Sauteed Onions, Havarti and Arugula”
Inspired by a Cooking Lite recipe. The lean ground sirloin turned out just a little too dry so I’ll need to make some adjustments there. Good stuff, though. We’re full. — at Owens Dining Laboratories.
Dinner bomb deployed. Top sirloin medium (by request), roasted potatoes and a forest of steamed broccoli.
Blonde potatoes, cubed to 1” and tossed first with olive oil, 1-2 tbsp, just enough to lightly coat. Kosher salt and pepper and roast for 20 min at 450F. Pan sear the steaks in cast iron for 4-5 min per side. Allow to rest. Broccoli needs 12 minutes in 1/2 cup boiling water while covered.
Rapid fire and we’re full.
Plated, you’re starting to really frustrate me. Shrimp Coconut Curry, with squash, corn and millet is just a miss.
If you’re going to try this, here’s what I would recommend doing differently from the recipe:
1. Take the millet and dump it into the trash. Replace with properly cooked basmati rice.
2. Add 1/2 tspn of red pepper flake to the coconut milk.
3. Shred a handful of basil leaves and add to the pan before the shrimp.
4. Double the salt everywhere. I’m extremely sensitive to salt but this dish is begging for it. Hell, if you’ve got MSG, try it.
5. Paprika. Season the shrimp with salt and smoked paprika.
6. More lime.
Let me know how it works out for you. I believe the recipe is salvageable but that’s 2 nights in a row I’ve dumped most of my meal into the trash.
Plated’s Blackened Cod with Garlic Aioli and Corn….salad(?)
The corn, tomato and avocado salad/side/thing was AWESOME! Make this! This needs to be in your summer BBQ go-to. The blackened cod was also really good.
The only change I would recommend is cutting the cayenne in half, then starting with half of that. Plated seems to over-deliver with this single ingredient with every single recipe. It’s always far more than is necessary so tread lightly.
Plated’s Pan-Roasted Chicken with Farro and Three-Herb Pistou.
Decent. Nothing too far out of the way of convenience. The name makes it sound deceivingly complicated. Continue reading “Chicken with Farro and Three-herb Pistou”
Plated’s Gnocchi Pomodoro. This massive dish is better suited for 3-4 adults rather than the 2 who ordered it. Size does not equal taste, however. While the recipe on its own is bland, it is a solid foundation for a hearty meal for your family. Continue reading “Gnocchi Pomodoro”
Everything…every single aspect.. of Plated’s pine nut crusted salmon dish enraged me tonight. Continue reading “Pine Nut Crusted Salmon”
Plated’s “Spicy Crunchy Shrimp Bowl” was neither spicy or crunchy. Then I went and served it on a plate. But there was a TON of shrimp. Overall it was … well, weird. Pickled radish? Not really a fan. The rice was good. The shrimp was okay. The seaweed salad was incredible!! Continue reading “Spicy Crunchy Shrimp Bowl”