After promising DH I wouldn't repeat the last 2 weekends of constant entertaining, oops, I went and did it again!. The good news we wont have to cook fresh for a few days because there are a lot of leftovers:
Friday - tried new chicken recipe - butterflied whole 3.5 lb. broiler, removed backbone. Broiled chicken front and back and roasted at 375 with mango glaze. Took flesh from 1 whole mango, 1/2 cup mango juice, 2 T OJ concentrate, 1 T toasted seasme oil, 3 T canola oil, 3 smashed garlic cloves, 1 tsp giner, whirred everything up in blender. Glazed chicken while it was roasting, wow! That was really good! Served with devilled eggs, chopped liver, challah, green salad, homemade Green Goddess dressing, couscous, and strawberry shortcake
Saturday - had about 12 oz of bulk breakfast sausage that needed to be used up along with 8 oz of button mushrooms. We were on chaperone duty for DD dance, so we needed to eat early at home. Made yummy quiche out of sauteed sausage, mushrooms, shallots with a splash of sherry wine and some Jarlsberg cheese.
Sunday brunch - been wanting to try this out for ages - made some terrific cheese danish using Ina Garten Barefoot Contessa recipe. Wonder if this qualifies for Semi Homemade as I used store bought puff pastry, something I wouldn't attempt to make from scratch! This was so easy and turned out so professional looking, as if it came from a French patisserie!
Sunday evening - OK all you kosher folks cover your eyes and ears. I made a Ming Tsai recipe for Cranberry Hoisin BBQ ribs. The sauce was made with cranberries, hoisin, giner, sambal and came out kind of sweet and sour, very unique tasting. The ribs were brined and roasted with rice wine vinegar. Not one bone left over! Served with homemade guacamole & chips, cole slaw, potato salad and fruit for dessert.
So, what did you make??