This Week’s Menu: Two at the Table Menu Week of Oct 1 2017

We have a few baseball games this week (the last regular season game of the 2017 season on Sunday and the American League Wild Card game on Tuesday). Kim will be out Wednesday and Thursday and we are planning dinner with friends on Saturday. So, we won’t be doing a ton of cooking this week, but as always, we don’t think that’s a good enough excuse not to try a few new recipes.

We tried to make The New York Times’ Spicy Thai Pork Tenderloin Salad last week, but when it came time to make it, we found that we didn’t have any pork! We substituted some chicken legs, which worked out really well. The salad is so good, and the dressing so flavorful, that we think it will work with a wide range of meat and fish, like chicken, pork, beef, shrimp, salmon, and tuna. We have a lot of salad left over and some dressing as well, so we’re going to try the recipe again on Monday night, this time with pork tenderloin as intended.

We’ll have dinner at the ballpark on Tuesday. The Yankees seem to win whenever we eat at Mighty Quinn’s barbecue, so we have to eat there. And Tony has to wear his blue Yankee hat, not the beige one. And Kim has to wear all her Yankee bracelets and her pink Yankee hat, not the black one. Not that we’re superstitious or anything…

On Wednesday and Thursday evenings,  Tony will continue the Asian cooking theme. He’ll make the New York Times’ Thai Peanut Chicken Wings, which should be great food to eat during the ballgame he will no doubt be watching on TV. He’ll also make Food & Wine’s Bok Choy with Garlic as a side, so he can honestly say he had a vegetable. (Plus, it will allow him to use up the giant head of bok choy he bought be accident last week, when he forgot we had already ordered some from Fresh Direct!) Tony might dive into our trove of recipes (2200 and counting!) and see if he can find a variation on the wing and bok choy recipes, but for the time being, he’s content to enjoy this dinner twice.

We cleaned out the freezer this weekend and found some compound butter left over from when we made The New York Times Skirt Steak with Shallot Thyme Butter, so we tried to find a recipe that would let us use that. We think we have a winner in Fine Cooking’s Skirt Steak with Mushrooms and Shallots. We’ll make it on Friday along with Fine Cooking’s Roasted Broccoli with Lemon as a side.