It was a week of cooking and eating out in the Ft Worth area, with my brother. The first night I was there, we found some great frozen Chantrelle Ravioli at Sprouts Market. We made ravioli and shrimp for supper, and there wasn’t a morsel left.
We found a nondescript place in Burleson for lunch, Mojo’s. A plain, little place, self-described as a TexMex smokehouse. It was deeeeelicious. (And it was right across the street from Big Lots, one of my favorite stops.) If you want meat by the pound, order one day ahead.
There were some things in the fridge and freezer we needed to use, and one of my favorite dishes with leftovers is fried rice, so we made two versions. Plus we had fish to use, so I made a version of fish loaf. For the fish loaf, I used cracker crumbs instead of bread crumbs, added a little extra cream, and added 3/4 cup grated mild white cheese to the mix instead of making a cheese sauce. For one fried rice, we used veal taco meat, peas & carrots, egg, and cilantro (corn and/or black beans would’ve been good too). For the other fried rice we used mushrooms, water chestnuts, peas & carrots, cut-up smokies (sausage), egg, and cilantro, with all my usual fried rice seasonings.
The Swiss Pastry Shop was another lunch stop. Their Akaushi Beef burgers are too hard to resist. I ordered the one with brisket, applewood smoked bacon, and cheddar (again) – and split it, of course.
Then there was the matter of all the leftover fish loaf. We cooked some large pasta shells for our dinner at my cousin’s (more about that recipe, later), so I stuffed the leftover shells with fish loaf, put them in a large pan, poured a little Pinot Grigio in the bottom of the pan, covered it, and steamed them on medium low, until everything was hot. They were really good. You could do this same thing with regular meatloaf, but put a little cheese on top.