A friend regularly makes lamb rib chops crusted with sichuan pepper, but I really like the additional flavors in the xinjiang cumin lamb from the cumin, garlic, and onion chunks (I just realized I forgot ginger) plus the cilantro at the end (I also added scallions).
I used a lot more sichuan pepper than the recipe (2 tsp between the rub and the stir-fry) and doubled everything else. Toasted and crushed cumin seeds instead of powder. And a splash of chinkiang vinegar at the end for balance.
@CCE This is good with beef too, given that your wife doesn’t like lamb. And fish is fantastic this way (battered / breaded and deep fried first, then tossed with everything).
6 Likes
CCE
(Keyrock the unfrozen caveman lawyer; your world frightens & confuses me)
704
ChristinaM
(Hungry in Asheville, NC (still plenty to offer tourists post Hurricane))
706
Leftoverpalooza – I had the other half of my dinner from the other night, plus some charro beans from the freezer (leftover from the hurricane!). Then we went for free scoops of ice cream (blackberry crumble and banana salted caramel for me). Love Asheville.
I kind of got weird with noodles mostly soy-flavored but also a bit of curry and some hot chili oil, and some chili crisp and just a teaspoon of fish sauce. I also grated about 40 g total of a mix of romano, parm, and asiago cheeses and mixed into it.
The scallops were nothing but salt & pepper seared off fast in browned butter, then stirred into the noods.
Temps have been climbing the last couple of days, with the snow giving way to rain, and melting steadily. This morning, the song of ‘our’ cardinals greeted the first sunshine in weeks, but by mid-afternoon it had turned gloomy and dark again — not the greatest lighting for a house cleaning in anticipation of our dinner party tomorrow, but I got it done
My PIC was in the mood for lighter fare after last night’s junky food, so we put in a pickup order for sushi: a miso soup to split, garlic hot oil pork belly,
We finished the soup, pork belly and yellowtail appetizer, but I have my share of nigiri left for tomorrow’s lunch
I’d also put in another order with the local patisserie this afternoon, and found that a lot of items from their admittedly small selection were out of stock. When the owner showed up with our order, I expressed our disappointment in the lack of Dubai truffles (the best incarnation we’ve had of the trendy treat), and she told me that orders really picked up after I posted about them in two of my local food groups. I joked about never telling a soul about those truffles ever again, and she asked me to keep spreading the word, as she really wants to expand!
Happy for another successful, female-owned small business in town, and I’ll just have to hop on those truffles earlier in the day next time
“ Sushi Taki, Richmond Hill “ - A return visit to try out the chef’s more elaborate Omakase offering.
Currently, Chef Taki offers an array of Omakase options with an increasing level of extravagance. Before I decided on my preference, I recalled the remarks made by my best friend after watching the ‘ blizzard video‘ I posted on FB this morning!..“ Charles, life is short, head out to Phuket,Thailand “! Overcome with a sudden wave of emotion and sentimental feeling, I decided to go all-out and splurge on chef Taki’s most exorbitant offering!..” What the hack? Life is short! Right?! “
The elevated stature of this premium menu featured a few extra impressive and splendorous otsumami and chef special dishes. Standouts included the pristine fresh sashimi platter of Otoro, Chutoro, Hamachi, Aji and Madai….all from Japanese waters. An ornate glass filled with a combination of Hokkaido Bafun Uni, BlueFin Otoro, Ikura and Osetra Caviar and a miniaturized bowl of ultra-delicious A5 Wagyu Beef Sukiyaki.
The spread of nigiri sushi was as lovingly crafted and carefully presented as before. An unfamiliar name brand of Hokkaido Bafun Uni was offered this time ……equally sweet and creamy with a more orange colour tone. The Otoro was exemplary……super oily and melt-in-the-mouth creamy.
Coupled with the attentive and friendly service, the meal was another delightful and enjoyable feast!
BTW, my foodie brother-in-law introduced me to a most enjoyable and simple drink to pair with the food!..Asahi Draft Beer mixed with Schweppes Ginger Ale!! So refreshing and good with a nice sweetish taste profile that paired well with the sushi!
One of our favorite meals. Not only because it’s delicious and comforting, but it takes advantage of our garden surplus during the winter months – canned tomatoes, shelling beans, onions, frozen greens.
I’m always pumped with how much flavor a parmesan rind and a single, well-seasoned sausage can add to the mix. Bonus tonight as I added leftover parmesan chicken meatballs from a few nights ago.
Doesn’t the ‘Pioneer Woman’ do that? Someone said that, somewhere, here?
I just happen to like the mini tater tots and I drench them with lemon juice, because I can.
Cod, Bacon and Beans Stew - red onion, garlic, bacon, cannellini beans, zucchini, thyme are braised in vegetable broth before cod is added for the last few minutes (was originally planned with monkfish but that seems impossible to get in the moment). Finished with some parsley
Dim sum for dinner tonight (well, it was my only meal so maybe it was breakfast?)
Shrimp-stuffed long hot peppers that were really good (so good they didn’t even make it home, lol), shrimp har gow that were plump and tasty, shrimp cheung fun that were lovely and delicate, and deep fried taro (foot)balls stuffed with pork that crisped up again nicely at home. Bonus extra of pork and chive dumplings (with a generous array of sauces).
I finished with steamed broccoli because vegetables.
She might? I just do it because I have been encountering it in some local bars and it’s good!
ChristinaM
(Hungry in Asheville, NC (still plenty to offer tourists post Hurricane))
722
Tonight I made bowls with tricolor quinoa and arugula-spinach blend, cucumber, Marcona almonds, crispy spiced chickpeas, fried shallots, smoked-pepper seared shrimp, and Romesco dressing/sauce. It really hit the spot.
