Turkey Cordon Blooey

1 deboned turkey thigh
Alton Brown's poultry shake (or your own)
chili oil
4 strips bacon
4 stalks white asparagus
4 lychees, chopped
handful shredded mozarella

Preheat oven to 375F; heat a cast-iron skillet over a medium-high flame. Spread out the turkey thigh. Season it liberally on both sides with the poultry shake and rub with some chili oil. Sear in the skillet, 2 mins on each side, then remove. While the turkey is resting reduce heat under the skillet and cook the bacon. When the turkey is cool enough to handle, roll it up with the bacon, asparagus, lychees, and mozzarella inside. Secure with short skewers if necessary.

Put the turkey back in the skillet and bake for half an hour.

Dinner In A Bowl: Steak Salad

No real recipe for this one, because almost everything is optional.

First I boiled a few new potatoes. I let them cool, quartered them, and then lightly pan-fried them in olive oil with a little garlic powder.

Then I made a nice green salad, with romaine lettuce, cucumber, tomato, mild black olives, and feta cheese, added the potatoes, and tossed it with cider vinegar and just a dash of olive oil.

Then I took a thinnish (about 2 cm) ribeye, maybe 6 oz or so, and pan-seared it using Alton Brown's method. While it was resting I put three chopped mushrooms and a pat of butter into the skillet and let the residual heat cook them. After the steak had rested for several minutes I sliced it very thinly. I laid the steak and mushrooms atop the salad and dressed it generously with Francis Lam's ginger-scallion oil.

The result was so mouth-wateringly aromatic and so delicious that I tore into it before even thinking of taking a photo to post here.