Fusiony tacos tonight made with the pulled pork and minced kimchi, shredded jack, sliced cukes and jalapenos, sriracha crema, cilantro and scallions. BF made a big salad to go with, with a gingery/sesame oil dressing.
Fusiony tacos tonight made with the pulled pork and minced kimchi, shredded jack, sliced cukes and jalapenos, sriracha crema, cilantro and scallions. BF made a big salad to go with, with a gingery/sesame oil dressing.
When we got back from Tenerife on Friday, I was stick to death of restaurant food and reckoned itâd be ages before we wanted to go out again.
So, tonight, weâre going out again. Fairly new opening in the city. Sounds fairly upscale - marketing suggests itâs glitzy and trendy. So, remind me again, why do I think I want glitzy and trendy?
I love sweetbreads. Havenât made them in forever, but itâs something I have to order when itâs on the menu.
I canât get them here but bring them back from other places. Our daughters did a surprise birthday dinner for Bob two years ago. Our favorite chef included both sweetbreads and foie gras. What a meal!
Whatâs cool about this recipe is that I prep all the vegetables early in the day so itâs a snap to pull togetherâŚand has a little wow factor.
Made a big pot of soup with Tuscan kale, smoked pork belly, floury potatoes, a whole smoked sausage ring, onions, garlic, fennel seeds and beef shin stock. Went down well on this chilly day. Leftover is for tomorrow, my weekly pub day.
As the pot was so heavy I just made some quick photos of it on the gas hob. Maybe thereâs a decent one I can use for posting later.
Me too. Never cooked them but always enjoy in restaurants (where the cooks have more cooking ability than me). Absolute best ever was in a little place in tiny village (not even a village shop tiny) in the Somme region of France. An absolute delight - perfectly crispy outside, meltingly tender inside.
Weâre back in the area fairly soon and may just back to the restaurant for them.
Did you look at this recipe? The most unskilled cook could do this.
Itâs been a couple of years since I made sweetbreads. #1 my wife hates them and #2 they do take some work to make. Your method for preparing sounds pretty similar to mine. That was a pretty plate of food C. Oliver.
Thanks, kiddo The âcleaningâ part takes place the day before so I donât look on it as tedious. And I steam all the vegetables early in the day. So at the end it comes together easily. But regarding #1 I would make them either. Has she actually had them or is just turned off by what they are?!?
Weâre supposedly off camping tomorrow for the weekend. Of course the location weâve booked is experiencing thunderstorms at present, although the forecast is set to improve. Weâll see if we make it.
Being cooked today in preparation for easy camping meals is Puerco pibil from this recipe: http://www.gourmettraveller.com.au/recipes/recipe-search/feature-recipe/2011/8/puerco-pibil-yucatan-pickles-and-gorditas/ sans gorditas. Iâve purchased some flour tortillas that will probably be horrible as most in New Zealand are. Thatâs how we ârough itâ camping. If the tortillas are truly revolting weâll add the pork to âquicksiesâ which I think are called jaffles outside of NZ. Or weâll rustle up some sort of bean dish or lettuce wrap. Pork is forgiving and flexible.
Also to be cooked is an Ottolenghi caramelised garlic tart. I have lots of garlic and cream to use so it sounds like a good idea. The tart has been mentioned in the favourite epic recipes thread: What are the most favorite epic recipes in your rotation? and I found an unofficial recipe here: http://www.weeknightgourmet.com/vegetarian-entree/plenty-caramelized-garlic-tart/
If we can manage saving the above items for camping meals tonightâs dinner will be a hot and sour soup.
Your daughter will be in Seventh Heaven.
She was! I figured what I did wrong with my at home attempt too. She complained mine were too meaty and the sauce flavour didnât go all the way through. I noticed the yakatori bar halves theirs lengthways, I made mine whole. I think mine were moister but the slicing does make them tastier.
WFD: ~ Red Cooked Tofu from Phoenix Claws & Jade Trees, the COTM for February.
This recipe entails frying the firm tofu that is cut into 1" cubes, and are subsequently removed to a paper-lined plate. Weâll use peanut oil. In sequence garlic; a little ground pork; then mushrooms, bamboo shoots, water, Chinese wine, 2 kinds of soy sauce, sugar, and white pepper are added to the wok; each element is stir-fried for a brief time. This will be brought to the boil.
The cubed tofu is put into a saucepan. Wok contents are poured over tofu, Pan is covered and tofu is braised in the aromatic liquid for a short time. A tapioca starch slurry is stirred into the braise which will be cooked till thickened. When serving weâll garnish with juilenned scallion.
~ Garlic Stir-Fried Spinach. Just as it sounds: peanut oil, a little garlic, the greens, a little salt, a little white pepper. ~ Steamed Jasmine Rice.
Sheâs had them, just doesnât like them. There is a slight mineralality to organ meats like sweetbreads. But sheâs tasted mine and those in restaurants and still has a mental issue with them. My brother loves them so I invite him over when making them when sheâs out of town
Light dinner tonight. Tuna Spring Rolls.
I have a definite Love/Hate relationship with Home Goods. Love it because I find stuff I didnât know I needed. I hate it becauseâŚwell, because I find stuff I didnât know I needed.
But I gotz some good stuff. Dinner was going to be one thing, but I changed my mind because of something I bought at HG - a bag of lemon tagliatelle.
Sauteed some garlic, broccoli and red bell pepper. Homemade chicken stock and additional fresh lemon juice was added to the sauteed veggies, and the cooked tagliatelle was added with a healthy blup of heavy cream. Minced green onions and a handful of minced fresh parsley was tossed in, along with some grated Parm-Reg.
Dinnah. With wine. Because Google decided to screw me over and lock me out of my account on both my laptop and my phone. Even after I changed my password. Twice. Jerkfaces. AND Facebook wonât let me post to my two food groups there. Theyâre jerkfaces as well.
We gave up on the idea of soup and are opting to graze on whatâs already cooked. The tartâs nice, next time Iâll use more garlic.
I love sweetbreads too, in restaurants. I tried to cook it once at home, but found it not easy to âcleanâ it, they were broken down into pieces after trimming the nerves, not like the beautiful form in the restaurants.
If you are in Carrefour, you can try to find the brand âReflets de Franceâ, itâs a Carrefour brand that is more AOP or regional âartisanâ food, especially for cooked dishes, sausages. Most of the time, the quality is acceptable for daily consumption.
Try also to look for âlabel Rougeâ, there is a certain quality assurance.
The ones Iâve gotten have been pretty clean so I just pull off some of the âmembraneâ and little bits of fat. And, yes, they can get to be pretty small pieces but still have the texture/taste. Hereâs a photo of some we had in a local resto. Almost like chicken ânuggets.â