Saturday
- Dinner and a Show
Sunday
Monday Â
- Roasted Chicken, Smashed Potatoes, Â Sauteed Brussels Sprouts
Tuesday
- Take-Out
Wednesday
Thursday
- Tostadas (with leftover chicken)
Friday
- Sous Vide Short Ribs, Leftover Smashed Potatoes, Salad
Saturday
Sunday
Monday Â
Tuesday
Wednesday
Thursday
Friday
This is one of those posts where I should have made sure I had some leftovers to eat, because by the time I finish editing the photos and writing the post and recipe, I know I will be craving this dish in a major way. Â It’s seriously that good. Â By far the best bolognese we’ve ever had — in a restaurant or otherwise — if we do say so ourselves (and we do.) Â There isn’t enough hyperbole in our collective vocabulary to adequately describe how much we love this dish. Â Although this is not a quick recipe (which is why we call it “Sunday” bolognese), the extra time and multiple steps are well worth the resulting complex layers of flavor. Â Make some this weekend — you won’t be disappointed!
We found this recipe in a magazine we picked up a few years ago called “Sizzle with America’s Top Chefs,” which features recipes from chefs including Mario Batali, Emeril Lagasse, Paula Deen and Wolfgang Puck, among others. Â The magazine also has a section with recipes from The Culinary Institute of America. Â This chicken dish is one of The CIA’s creations. Â We enjoyed it, although it tasted very similar to our Korean Chicken, which involves less ingredients and steps. Â So we prefer our recipe during a busy week, but The CIA’s version is a good alternative when we want the extra layer of grill flavor. Â We’ll make the scallion salad recipe again for sure — the spicy, sesame flavors combined with the onion-y scallions to provide a nice kick to the chicken that would also work well in other Asian dishes. Continue reading “Grilled Chicken Bulgogi-Style with Scallion Salad”