Today's Grocery Store Bargains = Eatin' good tonight

In the markdown meat bin, (aka the used meat bin) I found this beautiful prime NY top sirloin steak. Then in the produce dept. I scored some organic shitake mushrooms. 
Sooo, tonight while the mushrooms are lounging around in their butter sauna, I'll pan sear the steak and baste it with some herb-infused butter.
Of course, to counter all the butter goings-on I think a tossed green salad would fit the bill. 


Don't worry, I'll be sure and bore you with the photos of the finished meal. 

One of the things on my list was my beloved Spicy Chili Crisp so I replenished that, and also bought a jar of the Hot Chili Sauce. I haven't tried that yet, I'll see if it's as good as the Chili Crisp that I'm totally addicted to. 


I ran across this Youtube video a while ago talking about all the Lao Gan Ma products.  I'm so happy I was able to find it again. It's Every Lao Gan Ma explained
I'd love to try all of them.  No these were not on sale, darn it. 

And that's that. 

Spinach-Ricotta Stuffed Tomatoes

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OH so good! Creamy, cheesy spinach baked inside a fresh ripe tomato. Another recipe from The Silver Palate Cookbook. 


A great accompaniment to just about any protein you'd like. I think it would be great served atop some piping hot pasta.
Here I paired it with a leftover Mozzarella cheese-filled burger. 


Grab the biggest, best-looking tomato you can find. Some ricotta cheese, spinach, onion, Parmesan cheese, egg, and oil. 
The salt, pepper, parsley, and nutmeg missed the photoshoot. 


I like using a melon baller to clean out the insides of the tomatoes. The edges are sharper than a spoon and it's easier to remove the innards in smaller increments.


Tomato cleaned out, drained, and dried, ready to be filled with the wonderful spinach-ricotta mixture. 


I stuffed only one tomato so I used 1/2 cup of spinach, 1/3 cup of ricotta, one tablespoon of the JUST egg alternative, 1/4 of a medium onion, and about 3 tablespoons of Parmesan cheese. That way overfilled the tomato but I got it all in. 

Recipe Title


  • 8 ripe red tomatoes, the best you can find
    Salt, for draining the tomatoes
    3 tablespoons best-quality olive oil
    1 cup finely chopped yellow onions
    10 ounces frozen spinach, defrosted, drained, and squeezed dry
    Salt and freshly ground black pepper, to taste
    grated nutmeg, to taste
    1 cup ricotta cheese
    2 egg yolks
    ½ cup toasted pine nuts
    ¼ cup grated Parmigiano-Reggiano cheese, plus extra to top the tomatoes
    ½ cup chopped fresh Italian (flat-leaf) parsley


  1. Wash and dry the tomatoes and cut off their tops. With the handle end of a small spoon, scrape out the seeds and partitions, being careful not to pierce the sides of the tomatoes. Salt the cavities and set the tomatoes upside down on a paper towel to drain for 30 minutes.

    1. Heat the olive oil in a skillet over medium-low heat, add the onions, and cook, covered, until tender and lightly colored, about 25 minutes.
    2. Chop the spinach and add it to the skillet. Combine the onions and spinach thoroughly, season with salt, pepper, and nutmeg, and cover. Cook over low heat, stirring occasionally, for 10 minutes. Do not let the mixture scorch.
    3. Preheat the oven to 350°F.
    4. Beat the ricotta and egg yolks together thoroughly in a mixing bowl. Add the spinach mixture, pine nuts, ¼ cup of the Parmigiano-Reggiano and the parsley, and season with salt and pepper.
    5. Gently blot the tomato cavities dry with a paper towel and spoon an equal share of the spinach mixture into each one. Top each tomato with a sprinkle of additional cheese.
    6. Arrange the tomatoes in a shallow baking dish and set in the upper third of the oven. Bake until the tops are well browned and the filling is hot and bubbly, about 20 minutes. Serve immediately.

    The Silver Palate Cookbook

And that's that!

Veal Scallops in Mustard-Cream Sauce

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Well, actually it's pork tenderloin medallions because that's what I had on hand.

This is a recipe from my much loved The Silver Palate Cookbook. 


And it was wonderful served over spaghetti with squash. 

So gather together the veal or pork

with some butter, vegetable oil, I used avocado oil, scallions, dry white wine, mustard, heavy cream, and tomatoes for a garnish. 


Give the scallions a quick sauté in the butter and oil. In the same pan cook, the meat then remove it to a plate and keep warm. 



After the wine is added and reduced, whisk in the mustard and cream. 


I added the pork medallions to the sauce and let them hang out together while I cooked the spaghetti and the squash. 

I can't help but think this sauce would be great on so many things, like the salmon I'll be making tonight. Yeah!

Veal Scallops in Mustard-Cream Sauce


  • 4 tablespoons (½ stick) unsalted butter
    2 tablespoons vegetable oil
    scallions (green onions), well rinsed and chopped
    1½ pounds veal scallops (8 very large scallops, or 10 to 12 smaller scallops), pounded flat
    Salt and freshly ground black pepper, to taste
    ⅓ cup dry white wine
    ⅓ cup mustard (avoid “ballpark”-type mustards)
    ½ cup Cème Fraîche or heavy cream
    1 large firm ripe tomato, peeled, seeded, and chopped, for garnish


  1. Heat the butter and oil together in a large skillet over low heat. Add the scallions and cook for 5 minutes without browning.

    Raise the heat, add the veal, and season with salt and pepper. Cook the veal for 1 minute per side; do not overcook, and do not worry if it does not actually brown. Remove the veal from the skillet and keep warm.

    Add the wine to the skillet and bring it to a boil. Cook until the mixture is reduced to a few syrupy spoonfuls. Whisk in the mustard and the crème fraîche or heavy cream and boil for 2 minutes. Taste the sauce and correct the seasoning.

    Arrange the veal on a serving platter or on individual plates and spoon the sauce over them. Sprinkle with the chopped tomato and serve immediately.

    The Silver Palate Cookbook

And that's that!

Yachaejeon (Vegetable Pancake)

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Topped with an air fryer  chicken thigh.


I know that's not traditional but that turned the pancake into dinner for me. 

To make your own pancake you'll need 2 1/2 to 3 cups of vegetables. Whatever you have in your fridge will do. 
I had zucchini, celery, carrot, onion, sweet potato, and scallions. The recipe calls for jalapeño pepper, I didn't have one but I most always have flame roasted green chiles on hand so I used some of that. You'll also need some flour and water. 


You are going to be doing a lot of slicing, so while you're at it, you might as well make the dipping sauce. 


For the dipping sauce, you'll need soy sauce, white vinegar, red pepper flakes, and sesame seeds. 


Mix all the sliced vegetables and equal amounts of flour and water. Heat a non-stick pan with a bit of oil. 


Add the batter to the skillet and spread it out evenly. Cook until the bottom is crunchy and golden brown. Turn or flip the pancake over and cook until crunchy and golden brown on the other side.  Oh! I wish you could have seen my flipping skills, I did great! 

Not only is this a delicious way to use up the odds and ends of vegetables, but it's also a lot of fun to make. 

Yachaejeon (Vegetable Pancake)


  • About 2 1/2 to 3 cups of sliced vegetables
    4 green onions, cut into 1 inch long
    1/3 cup leek (optional), sliced thinly1 inch long
    3 ounces zucchini matchsticks (about 1/2 cup)
    1 green chili pepper (or jalapeño), optional, sliced
    3 ounces onion, sliced
    1/3 cup sweet potato
    1 fresh mushroom (white, baby portobello, or shiitake)
    3/4 cup all purpose flour
    1/2 teaspoon kosher salt
    3/4 cup water
    vegetable oil

    Dipping sauce:
    1 tablespoon soy sauce
    2 teaspoons white vinegar
    1 teaspoon hot pepper flakes, optional
    1 teaspoon toasted sesame seeds


  1.  Make dipping sauce: Combine soy sauce, vinegar, hot pepper flakes (if using), and sesame seeds in a bowl and mix it well with a spoon. Transfer it to a small bowl. Seat aside.

    Make batter: Combine green onion, leek (if using), zucchini, green chili pepper (if using), onion, and sweet potato in a bowl. Add flour salt, and 3/4 cup water. Mix it well with a wooden spoon.

    Make a pancake: Heat up a large non-stick skillet over medium high heat. I use my 12 inch non-stick skillet to make one big pancake, but if your skillet is small, you can work in batches to make smaller ones. Add about 2 tablespoons vegetable oil and swirl it around to coat the skillet evenly. Add the batter to the skillet and spread it out evenly. Turn down the heat to medium and put the sliced mushroom on top. Gently press them in with a wooden spoon or spatula. Cook for 4 to 5 minutes until the bottom turns crunchy light golden brown. Grab the handle of the skillet and twirl it around so the pancake moves and is cooked evenly underneath. Turn or flip over the pancake. Increase the heat to medium high and add 1 to 2 tablespoons of vegetable oil along the edges of the pancake. Lift up one edge with your spatula and tilt the skillet so the oil flows underneath the pancake. Cook for 3 to 4 minutes until both sides turn light golden brown, occasionally pressing down with the spatula. Flip it over one more time and cook another 2 minutes.

    Transfer it to a large serving plate and serve right away with dipping sauce.


And that's that!

Louisiana BBQ Shrimp

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No need to run out and clean off the grill, this isn't that kind of recipe.


But it would be handy to have a pot of your favorite grits ready. 

Gather together some spices, you'll need, 


Cayenne pepper, black pepper, salt, crushed red pepper flakes, dried thyme, dried oregano, paprika, garlic, and bay leaves.
Mix all the dried spices together and crumble in the bay leaves. 


In a measuring cup, mix up some white wine, chicken or fish stock, fresh lemon juice, and Worcestershire sauce.


In a skillet over medium-high heat melt the butter until it is sizzling, then add the garlic and spices. I like to sauté the dry spices for about half a minute before adding any liquids, I think it gives their flavors a chance to "bloom." Then add the liquids and simmer until the sauce thickens. 


Add the shrimp and cook for about 3 to 5 minutes more. 

I liked serving this over cheesy grits, but as the recipe states,  you should eat it with a good hot crusty french bread right from the skillet.
The sauce is DEVINE!!!!

Louisiana BBQ Shrimp


  • 1/2 teaspoon cayenne pepper
    1/4 teaspoon black pepper
    1/2 teaspoon salt
    1/4 teaspoon crushed red pepper flakes
    1/2 teaspoon dried thyme
    1/2 teaspoon dried oregano
    1/4 teaspoon paprika
    2 bay leaves, crushed
    4 tablespoons (1/2 stick) butter
    2 garlic cloves, minced
    1/4 cup white wine
    1/2 cup fish stock (or chicken stock)
    2 tablespoons fresh lemon juice
    2 tablespoons Worcestershire sauce
    1 pound shell-on shrimp
    2 tablespoons minced fresh parsley
    Hot crusty French bread, for serving


  1. In a small bowl, combine the cayenne, black pepper, salt, red pepper flakes, thyme, oregano, paprika, and bay leaves.

    In a large cast-iron skillet, heat the butter over medium-high until melted and sizzling. Add the garlic, spices, wine, fish stock, lemon juice, and Worcestershire sauce. Bring to a boil, then reduce the heat and simmer until the sauce thickens enough to lightly coat a spoon, about 5 to 7 minutes; shake the pan as it cooks to help bring the sauce together.

    Add the shrimp, reduce the heat to low, and cook, turning once, until the shrimp turn pink and firm, 3 to 5 minutes.

    Sprinkle the shrimp with parsley and serve immediately from the skillet with hot French bread to soak up the sauce. Eat with your hands.

    Recipe from Toni Tipton-Martin & B. Smith

    Food 52

And that's that!