The sirloins...

[gerisullivan]

...are marinating in olive oil, lemon juice, garlic, ginger, cilantro, Harissa paste, and home-mixed Ras en Hanout. For my next trick, I'll make the fig-pistachio butter that attracted my eye to the Moroccan sirloin recipe in the first place. I don't have a SousVide, but I've found a Moroccan sirloin recipe that calls for grilling the steaks, so I think I'll be okay.

I'm going a bit over the top for this month's potluck dinner as I'm also making pumpkin, cranberry, & red onion tagine, albeit with butternut squash rather than pumpkin. And maybe a pistachio sauce, if I can find a recipe I want to follow.

It's not Moroccan (this month's dinner theme), but while looking for pistachio sauce recipes, I tripped across Farfalle with Pistachio Cream Sauce, so picked up some farfalle & heavy cream. With luck, I'll get around to making it this coming week in between work projects. The latter have been kicking my butt for several weeks and then some (it's my busy season), so I've done next to no cooking at home of late. It's one of many reasons I like the monthly potluck dinner group I'm in.

I still need to write up last Monday's FenCon-on-a-Stick outing to the State Fair of Texas as well as the unanticipated adventure we had getting back to the hotel. And oh, so many things, but for tonight, well, this is something, at least. Now to mince and chop figs and pistachios. (The ghee is already done.)

Comments

Oh my

[lsanderson.livejournal.com]

That sounds nice.

[don-fitch.livejournal.com]

Ummmmm! Actually, this would be even more appealing if this were not the weekend of St. Nectarios' Church's Greek Festival. I attended Friday (they weren't as well-organized as usual, and didn't have much in the way of food, but today they were well in stride) and will again tomorrow, largely to get a few things to pop into the freezer. If John Hertz came over for the dancingthis evening, I left before he got there.

I did manage to steal (ok, I put more than enough money in the the candles/donations slot to cover it) some seeds from the couple of Greek Basil plants on the church grounds. And informed several people (in the hope that someone would take care of it) that the nice big green shrubs with the striking leaves along the southern edge of the childrens' playground were castor beans, with attractive seeds that are seriously poisonous. (If all goes well, the basil seeds will produce a flat or so of 4-inch pot plants they might sell next year, as well as more than I can really use for cooking -- they're an attractive green shrub, often a short-lived perennial in this climate, that doesn't take much water.)

[parsleigh.livejournal.com]

Sounds yummy!