Spring Garlic Risotto
There was a mild garlic flavor to this, but I didn't have enough to added spring garlic at the end of cooking (should've bought 2 bunches, instead of 1). But it turned out well, I think this will be the last risotto for a while. I figure there's quite a bit of salt in there and I should take a break for a bit.
Boers Beef Sirloin Steak and herbed potatoes.
So did I make herbed potatoes? No. Did I cook the sirloin steak to the directions, yeah, but then I sliced it up and we had tacos (yes, twice in one week). That is not, however, where this story ends. So the initial baking when fine, the first round of broiling went fine, and the 2nd round, started my oven on fire. So I'm guessing that the steak was perhaps a bit too close to the element. So I grabbed a silicone heating pad, pulled it out of the oven and then blew out the fire (it wasn't a big fire). It did smoke a lot, though, so it set off the alarm upstairs. But I have to say, the steak turned out pretty good, even for being on fire for a bit. I've been having a not so good string with broiling things. I think with the combo of the pan and the rack being at the top of the oven, just puts it a little to close. I will keep this in mind, though I think I will be taking a broiler break for a while.
Chili Seared chicken breast Tacos
So I used a rather large chicken breast from Foxhollow Poultry Farm, one of the 3 in the package, and using that I was able to make enough for tacos for both of us. I used quite a bit of the chili powder from All Spice.
Bison Burgers with Thousand Island Barbecue Dressing (p23 June/July 2011 Fine Cooking)
So I used a combo of Mayo, Russ and Frank's Fiery, Wickles Hoagie and Sub Relish, and Sriracha (their website is so ugly, I'm not going to link to it). and combined those made for a spicy and tasty "thousand island" dressing. It made for some pretty good bison burgers. Looking at the label, it looks like the bison was from Iowa, but at the shocking price, I don't know if I care.