For those of you that follow me on Instagram, you know that I’ve been sharing our nightly meals on stories. Paul loves to cook and we very rarely eat the same food twice. Every night is another culinary adventure. I started sharing more of his cooking during Covid and I’ve kept it up because so many of you have messaged me saying how it’s inspired you to get creative in your own kitchen, which I think is really cool. Social media for good, ya know?
Today’s post is a round up of our menu from the previous week. I think I’d like to share these meals here on the blog as well, so you should see this as a regular series post going forward. I hope it helps provide some ideas for you! While I’m not the chef in the family, it’s my job to do the ingredient shopping and I assist in a sous chef manner. I’ve learned a lot from watching Paul and of course, I love whatever he wants to make for us.
Things to know:
Many of the dishes Paul makes come from recipe sources that are paid subscriptions. Because of that, I will not be sharing the recipe, but I will always let you know where the recipe comes from and encourage you to consider subscribing. A high quality, well-researched recipe with the best cooking techniques often comes from these paid sources, so we believe the subscription cost is worth it. Especially if you’re doing as much cooking as Paul does. If the recipe is Paul’s own, I’ll try to advise but he usually doesn’t write it down. The genius keeps it in his head!
Our two subscription sources are: America’s Test Kitchen (ATK) and New York Times Cooking (NYT). I will reference them by their acronyms in the post.
Two free recipe sources that we use frequently include Bon Appétit and Serious Eats.
If recipes are available for free online, I will link directly to them (such as the two I just mentioned). There you will find complete ingredient lists as well. I may call out special things I shopped for or substituted, but the complete ingredient list will be available on the recipe’s site.
If there’s a photo to accompany the dish, I’ll provide it. I usually photograph everything so you can see how it really turned out.
Sometimes Paul travels for work which means I usually have some sort of leftovers. He’s good about making sure I have a nice plate waiting for me while he’s gone.
Whenever possible, I will try to include a wine or cocktail pairing!
The basic idea here is to inspire you to get creative in your own kitchen. Turn an ordinary weeknight into something special. Amp up some of your current favorites. I think you get the picture. So, let’s eat!
Menu of the Week
Monday
Cast-iron blackened snapper (ATK)
Coconut rice
Oven-roasted kale
Wine pairing: Ehlers Estate Sauvignon Blanc 2020, St. Helena, Napa Valley
Tuesday (almost always a variation of “taco tuesday”)
Taco salad – we use ground turkey with beef broth and top lettuce with meat, chopped tomatoes, avocado, jalapenos, black beans, grated cheddar cheese, sour cream and cilantro
Cocktail pairing: Tequila over ice with fresh-squeezed lime juice, garnish with lime wedge
Wednesday
Leftovers
Thursday
Grilled chicken breasts topped with goat cheese and sundried tomatoes
Sauteed spinach
Friday
Grilled Santa Maria tri-tip (NYT)
Grilled veggies (green onions, bell peppers, zucchini)
(we substituted Wagyu sirloin fajita; you can ask your butcher for it at HEB and it’s the BEST)
Wine pairing: William Chris Vineyards Tempranillo
Saturday
Chicken souvlaki (use boneless, skinless chicken thighs for more flavor)
Lemony whipped feta with charred scallions (NYT)
Tomato and cucumber salad
Focaccia bread (NYT)
Wine pairing: Rosé all day!
Sunday
Pan-roasted chicken breasts with sage-vermouth sauce (ATK)
Green beans
Whipped cream cheese potatoes
Wine pairing: Ehlers Estate Sauvignon Blanc 2020, St. Helena, Napa Valley
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xo – Erin
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