I really haven't. Writers block? Usually when I get back from one of these trips, go through the notes I write on the plane and the first thing I do is try and recreate things that I really liked. Seem to be stuck in the mud as I haven't even tried. Need some ideas, got any? This is what I have been doing.
Pork Piccata.............. Learned this doing the Martin PDRA in a place in Grand Rapids. Been there, done it before. Boring!
Burger with sautéed Onions, Smoked Gouda cheese, Spinich and Heirloom tomatoes from my deck garden. It was OK, still just a burger n fries.
Deep Fried Chicken Livers n Mashed Tators. Kinda a change of pace but I can get the same thing at a Grandees fast food place for $5.99. It was OK.
One of my standard summer meals, done several times before. Boring! Pan Seared Mahi Mahi (which did have a perfect sear!) Mango/Avacado Pico de Gallo, and Curry Carmel glazed Heirloom Carrots. (The Carrots were killer! The rest, it was all right.)
Curry Carmel Glazed Carrots
Put the Carrots in a pan with a little Olive Oil and a goo pinch of Salt. Roast for 30 minutes at 350 degrees. Throw a chunk of butter into a pan, small handful of brown sugar and a couple good pinches of Curry. Low heat to melt everything. Prior to serving, throw the carrots in and using medium high heat to gel the Carmel so it sticks to the Carrots.
Anyone got any ideas to get me out of this funk? And no, BBQ isn't a new idea.
Denny

Pork Piccata.............. Learned this doing the Martin PDRA in a place in Grand Rapids. Been there, done it before. Boring!

Burger with sautéed Onions, Smoked Gouda cheese, Spinich and Heirloom tomatoes from my deck garden. It was OK, still just a burger n fries.

Deep Fried Chicken Livers n Mashed Tators. Kinda a change of pace but I can get the same thing at a Grandees fast food place for $5.99. It was OK.

One of my standard summer meals, done several times before. Boring! Pan Seared Mahi Mahi (which did have a perfect sear!) Mango/Avacado Pico de Gallo, and Curry Carmel glazed Heirloom Carrots. (The Carrots were killer! The rest, it was all right.)
Curry Carmel Glazed Carrots
Put the Carrots in a pan with a little Olive Oil and a goo pinch of Salt. Roast for 30 minutes at 350 degrees. Throw a chunk of butter into a pan, small handful of brown sugar and a couple good pinches of Curry. Low heat to melt everything. Prior to serving, throw the carrots in and using medium high heat to gel the Carmel so it sticks to the Carrots.
Anyone got any ideas to get me out of this funk? And no, BBQ isn't a new idea.
Denny