Last Sunday, Chef made some potato patties for lunch. It was his first time making them (from a recipe in my Betty Crocker cookbook), and he liked them so much he decided to make them again for Monday night.
He also made a salsa with black beans, tomatoes, onions, and a few of the little cucumbers that came from our garden. Our guests topped the patties with salsa and sour cream.
The feature dish was inspired by our friends who are working on opening an Indian resturant nearby. Chef has been helping them by moving equipment, giving input on kitchen set-up, and going with them to auctions. Since we’ve been thinking so much about an Indian resturant, our thoughts naturally have turned toward Indian food. Chef wanted vindaloo, and since the restaurant won’t open until February or so, he figured he’d just make it himself!
He found the recipe at IndiaCurry.com, though he did tweak it a bit. There was lamb in it, but because lamb is rather expensive, he supplemented with duck that we had in the freezer. Chef’s vindaloo was not as spicy as what you usually get in an Indian restaurant, and I was glad about that. I like spicy food, but I don’t like it to burn my face off. This stuff was sooooo yummy.
It also made me decide that Chef and I need to raise sheep, because I love lamb. But it’s so expensive, and I think it might be cheaper to raise the sheep and butcher them for meat. (And maybe make a little money on the wool, while I’m at it.)
Too bad an eighth of an acre isn’t enough room to have dogs, grow a garden, and raise sheep.
Not to mention those silly town ordinances against livestock.
But eating that lamb made us think of our other favorite lamb dish, which Chef plans to make next Monday.
I’m not going to tell you any more about it, though. You’ll just have to visit the blog next week to find out what tasty dish he made.