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Weekly Dinners by Pekin
Rhys
September 08, 2024
Weekly Dinners by Pekin
A week has passed by already? Wild.
I’m still full from that Wild Mushroom Agnolotti. My partner Tracy and I ended up using Lemon Ricotta Agnolotti which easily placed it as our number one dish last week.
Welcome to the 2nd issue of Weekly Dinners!
Let’s dive into it.
A hearty salad featuring mixed greens, apples, cranberries, blue cheese, and chicken.
Can use pho-crab or chicken if you’re not feeling too fancy!
Grilled Bluefin tuna marinated with olive oil, lemon, garlic, and parsley.
A creamy tiramisu-style dessert with mascarpone, ladyfingers, and chocolate ganache.
Iceberg lettuce wedges topped with blue cheese, pork belly, tomatoes, and onion.
Tender roasted pork belly with coriander apples and maple-sherry vinegar glaze.
Little neck clams with carrots, fennel, and chili garlic broth.
A creamy tomato bisque flavored with curry, basil, and coconut milk.
This one may be controversial ahaha, but I had to include it cause it’s quite the pairing to see from a restaurant!
Crispy chicken roulade served with Brussels sprouts and pea puree.
A juicy burger with cheddar cheese, sloppy sauce, and house-made pickles.
A rich parfait with chocolate marzipan cake, toasted almonds, and whipped cream.
Flavorful lamb meatballs served with fennel tzatziki and heirloom tomato salad.
A classic pasta dish with creamy Alfredo sauce.
Pork loin wrapped in bacon, served with braised fennel and a peach Calvados sauce.
Find some inspiration for dinner? Please forward to a friend :) It only takes 10 seconds. Making this took me 4 hours.
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