It’s going to be a light week of cooking this week, as we have a pretty busy social schedule. We have a couple of Yankee games this week: Sunday, which is that last game of our season ticket package and Thursday, which will be Derek Jeter’s last home game ever. We have tickets to the ballet on Saturday, so we’ll probably go out to dinner that night. Last but not least, we have some leftovers from last week, so that’s one more night we won’t have to cook.
On Sunday, we’re going to enjoy some of the great cheeses we bought on our trip to Long Island last weekend. We’ll buy some Italian bread on the way home from the game and pair the cheeses up with the last of the smoked bluefish pate from the Southold Fish Market.
On Monday night, we’re making an entirely new recipe for us: Emeril Lagasse’s Escolar Stew with Saffron Broth and Wild Mushrooms. We saw that monkfish was very highly rated on Fresh Direct this week, and when we found this recipe, which allows for monkish to be substituted for escolar and contains wild mushrooms and saffron, we knew we had a winner. We have to thank our friends at Columbus Wine and Spirits for helping us with a very challenging wine pairing.
Since sea scallops were also very highly rated on Fresh Direct, on Tuesday night we’ll make Scallops with Fennel Grenobloise. This will be our first time making this dish and our first time making scallops in quite a while, so we’re really looking forward to it.
On Wednesday, we’ll have the Green Chilaquiles with Chicken and Squash left over from Saturday night. This was a phenomenal dish, so we’re excited to have it again.
Last but not least is Friday night, when we’ll continue our search for the perfect Oktoberfest dinner by making Ellie Krieger’s Sage-Rubbed Pork Chops with Warm Apple Slaw. We’ve had this dish before and enjoyed it very much, but this time we’ll be comparing it to Beer-Marinated Pork Tenderloin with Red Cabbage that we made least week.