Have you ever had avocado fries? I recommend.
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I have. I just don’t care for it warm. I do love it cold in most iterations - in salads, as guac, as a sammich component, eaten straight outta the peel with a squeeze o’ lemon, sprinkle of s&p… but something about it being hot messes with the texture and flavor for me.
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It gets a little melty. I could see that being a problem.
Sliced avocado dipped in soy sauce and wasabi is very good and some people liken it to maguro (tuna) sashimi. I wouldn’t go that far, but I do eat crave it from time to time. It’s often added to poke bowls, but I’m generally not a fan of marinated tuna.
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Last night I switched dinner plans to drinks after because I’ve eaten out way too much of late.
Finished the dapanji / big tray chicken from the other day with more knife-cut noodles, plus bok choy.
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Night before, a meal I’ve been craving since I last had it, mostly sushi at a seafood place. Started with their excellent happy hour and then moved to a table for dinner.
Didn’t seem like too much food, but probably was. Delicious though, every bite. I’m still dreaming about scallop with brown butter.
We had (raw) spicy salmon tostada bites, local fluke nigiri with ponzu, yellowtail jalapeño sashimi, tilefish with lemongrass dust, crunchy salmon sashimi, kampachi sashimi with yuzu kosho and charred serrano, warm crab maki in soy paper, yellowtail truffle maki, the scallop brown butter nigiri of my dreams, and a ridiculously delicious warm ccc a la mode to finish. Oof so good.
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I find most raw tuna similar in flavor to licking a window pane - apart from the fattier cuts, it’s my least favorite fish to order at a sushi place.
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I just remembered that one of the best renditions of REALLY cold avocado was a vegan, avocado-based blueberry ice cream. It was luscious, rich, and creamy.
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We had to pick up our daughter from a party and we didn’t have much time for dinner (so unfortunately no dessert) and remembered that Naschmarkt https://naschmarktrestaurants.com/pa-menu/ , a very good Austrian restaurant in Campbell, opened a second location in Palo Alto. Still same great quality which is as good as you would get in Germany/Austrian in more upscale places.
Goat cheese purse salad, rosemary, honey, mixed greens, red wine poached apples, walnuts, balsamic vinegar reduction
Austrian cold cuts - trout mousse, pork rillette, red pepper cheese mousse, salami, prosciutto
Pork blade chop, cabbage, spaetzle
Jager schnitzel - pork schnitzel braised in a mushroom cream sauce with spaetzle, broccolini and garlic confit
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I got it in my head that char siu monkfish might be fun to try, so I adapted the above recipe (hoisin instead of Chu Hou sauce , some honey instead of sugar, cut back on the water accordingly. Then roast at 400F and finish under the broiler. Skip the tobiko and nori garnish.). We really liked how it came out, but I’m going to keep playing with it a bit as we head into grilling season. I served it with stir fried egg noodles with shrimp, bok choy, fermented black beans, dry sherry, chiles, garlic, scallions, and lots of cilantro. I am very full right now!
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Love monkfish, and that looks delicious! 
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Delicious 
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Tapas for me tonight. Not shown: some amazing, melt in your mouth, paprika-seasoned cured pork tenderloin (lomo de serrano) from my local butcher, sliced gossamer-thin, and grilled chalkadiki olives. Followed by a small lamb kofta patty (4 oz) from the posh butcher that I seared hard but still with a nice pink interior, on a swipe of toum, topped with a salad of a very ripe Campari tomato and feta with a dressing of zhoug thinned with olive oil. SO GOOD!
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Really enjoying my new pizza oven . Sunday pizza .
Mozzarella, Sardinian pecorino, tomato, basil . Topped with uncooked Agostino Recca anchovies. Cheers .
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Thanks! The recipe as written is pretty solid. I think it would probably work well on swordfish. I would definitely make this again!
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Za looks great! Love those anchovies!!
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Needed to use up a couple of Ataulfo mangoes and got it in my head to use them with some pureed roasted red peppers I had in the freezer as a sauce. Found a recipe online that I riffed from.
A large minced shallot was sauteed in butter, then I added 1 Tbsp champagne vinegar (could use apple cider or rice vinegar, as the blogger did in the linked recipe below), a Tbsp of dark brown sugar, 3/4 cup pureed mango, 1/2 cup of pureed roasted red pepper, a good pinch of salt, and a hefty shake of Aleppo pepper for some bite. Blended it all together, tasted for seasoning, and let it simmer for awhile, moving it off to the warming burner while everything else cooked.
Thick bone-in pork chop seasoned with s/p and pan-seared in olive oil and butter; finished in the oven.
Orzo cooked in pork stock, and steamed green beans with toasted almonds.
Wine. Everything was quite good!
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Looks great! What temp is that…maybe 700f?
Pushing 900
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Wow. I would have expected more leoparding, what was the cook time?
Made this recently for guests. They loved it.
https://www.everopensauce.com/summer-tomatoes-with-mango-miso-dressing-ottolenghi/
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