Orzo risotto with seared scallops, cherry tomatoes, shiitake mushrooms and steamed broccoli.

This came out pretty good. Next time I’m ignoring the recipe instructions and doing the scallops last. They were tasty, but sat way too long while the orzo was cooking. Definitely getting better at cooking them though, got the pan nice and hot and got a nice crust on them.

I also need to remember to check out www.foodsubs.com before attempting any substitutions in the future. Didn’t have white wine and used white wine vinegar, which worked, but needed to be diluted a bit first. Had to adjust with butter at the end as well as other seasonings to tame some of the acid.

Overall, a good dish and I’ll be doing more like it in the future.

Saw these at a local Korean grocery and had to give it a shot. I can tell you that they definitely taste like octopus. Haven’t decided if that’s a good thing or not, but I think they might be starting to grow on me a bit. Probably not something I’d eat a lot of, but it’s a nice alternative to the normal snack flavors.

Another skillet recipe. I’m loving my cast iron skillet too much not to use it for most of my cooking. Do yourself a favor and look into them if you haven’t already.

Anyway, this was chicken breast on the bone that was browned first in the skillet then cooked with carrots, onion, garlic and thyme along with rice and chicken stock. Baby green peas and parmesan cheese were added at the end. I didn’t use my usual choice of kosher chicken, so I think that next time I will have to get it or remember to brine the chicken overnight to help keep it juicy. Other than that it was a good dish. Looking forward to trying it again and getting some more flavor developed in the rice as well.

Although I would have prefered a bit more browning on top (stupid inaccurate oven), it was a good effort. The filling could have used a bit more seasoning as well. Next time I’ll try to get better ground lamb from the butcher instead of the supermarket stuff. Getting the best ingredients possible goes a long way in how the dish ends up tasting and makes you a better cook with no effort or knowledge needed.

Homemade Pork Adobo and Chicken Tocino tacos topped with Monterey Jack Cheese, Sour Cream, Scallions and Lime Juice. While it’s hard to make a bad pork taco, I was very happy with the results and will be having these again for lunch tomorrow

Orecchiette pasta with peas, crimini mushrooms and crispy prosciutto. Served with a cream sauce and topped with ricotta cheese and mint. A very easy dish to put together and one of my favorites. There’s a nice balance of flavors. Next time, I may try to make the pasta by hand.

Meatloaf and Mashed Potatoes

First time making meatloaf. It didn’t dry out and tasted good, so I’m happy with it. Added some parsnips to the mashed potatoes along with chives for a nice twist. Also left the skins on and smashed them lumpy style for some good texture. There’s a mixed green salad with a basic vinaigrette on the side as well.

Jersey Steak from Gaetano’s in Mt Laurel, NJ. This is the “small” size, which is 11″ long and about 3″ wide. Aside from size, it’s got some great flavor. It consists of chopped steak, green peppers, fried onions, cheese and a surprise ingredient – sliced potatoes, all served on tasty italian bread. You also get a choice of BBQ or A1 sauce. I chose the A1. It’s got just enough ingredients to enjoy as a sandwich without making a huge mess.

Gaetano’s
3131 Hwy 38
Mt Laurel, NJ
856-234-2255

BBQ Pork Cuban Sandwich from CB Kitchen & Bar in New City, NY.

Set in the former location of the Pigpen and brought to you by the same people who own Cafe Barcel in Nyack, NY.

CBKB takes it’s food inspiration from Southern style comfort food . Offering a wide range from Mac n Cheese to Burgers to Buttermilk Fried Chicken on a Belgin Waffle, everything is done with a great attention to detail.

For example. The cuban sandwich pictured above includes house made pickles and you can taste the difference. This is coming from a person who usually takes them off a sandwich.

Filling a big void in the food scene around the area, CBKB is hitting the mark nicely and should get even better as time goes by. Come check it out if you’re in the area, or if you’re not. It’s worth a trip

CB Kitchen & Bar
190 S. Main St., New City, NY
845-499-2294
http://cbkitchenandbar.com/