Blue cheese salad (endive, baby iceberg, radishes, celery) with warm Buffalo chicken thigh.
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I love monkfish liver. How is it sold? I’ve never seen it any of the Asian markets I go to (or maybe I don’t know where to look) and none of the Japanese restaurants around her serve it. They’re more of the hibachi table/California roll type of places.
I JUST said something similar to myself when I put away the Irish whiskey I bought last weekend in my pie safe pantry (a.k.a. the alcohol cabinet on the bottom shelf).
I looked at all of the mustards, honeys, herb mixes, spice blends and just “STUFF” on the other shelves and said “Dammitall, Linda! Stop buying shit!”
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Absolutely gorgeous skin on that bird. Bok bok bok.
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A lazy Sunday spent reading, then finally picking up this year’s calendar illustrated by an incredibly talented local artist (who also makes amazing metal sculptures). We’d been meaning to get together for this but life happens. Hey — at least I got it before April. Here’s an example of her art 
On my way I dropped off a Dubai truffle at a friend’s place who’s been dealing with a lot of shit lately to cheer her up a bit, and we def didn’t need all 4 of them.
I also had to make a run to the Asian grocer for some green (baby yu choy). We had a little rice left in the fridge and since we’re leaving town for a few days next week, fridge cleanout dinners are on the agenda.
So, the OG plan was fried rice with local chorizo sausages I had my PIC thaw earlier today. Once I read the ingredient list, however, I decided they weren’t suitable, so they’ll probz become tacos tomorrow. Instead, I fried up the last of the TJ’s pulled pork in the wok (a fresh version of pork floss if you will), added TPSTOGAG and fried it in the released pork fat, 4-5 Thai bird peppers, 3 local eggs, a few BTS cut into bite-sized pieces bc they’re sizable, and I’d rather have a little shrimp in every bite 
. I blanched the yu choy and tossed the shrimpies in there to give them a head start, since they went into the rice last, together.
Scallions & cilantro to top, a little soy sauce for seasoning.
Viet hot kumquat sauce for extra fire & to knock out that pesky crud my dood’s still suffering from 
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It’s such a hard habit to break! We seem to age faster (with diminishing appetites) than I can develop the habits to buy and cook smaller. We’ve been chasing the dragon for years. Too much food, and not enough appetite. Nobody ever warns you of this carp. Meanwhile, the pantry keeps getting fuller and fuller…
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I actually made this yesterday and it is even better on day 2 - Japanese style beef stew (hiyashi) from the Morimoto cookbook, along with some lightly cooked green beans, carrots, and scallions. The vegetables are scaled down and adapted from this Paula Wolfert recipe. I followed the note to add a teaspoon of miso at the end since I left the pancetta out.
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Hooray for the kid’s response! You are doing great, as always!
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In its natural form - I asked for a smallish piece, which turned out to be about 1/3 lb. I can’t eat that much at one sitting, so I had the leftovers today. I think Asian markets sell ankimo already formed into a cylinder and steamed. Here’s some info:
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Did you need to go into the ankimo liver and remove blood vessels or little worms? I’ve read in some recipes directions to do that. It’s part of why I’ve held off ordering some to try at home. But, I do love to order this when I am out!
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Do you have an Eastern European markets close by - you can good tins of monkfish liver (normally together with all the other tinned fish
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No worms detected, and the blood vessels were barely visible (I’ve had to remove them in the past, though). The toughest part for me is always compressing it into a nice even cylinder.
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Good to know. Thanks!
Started with Kerala puffs (turkey not beef) that I made for my friend’s mom / family.
Then we had Indian food that they ordered in – malai kabab, butter chicken, tandoori chicken, palak paneer, shrimp curry, and assorted naan and kulcha.
Ice cream for dessert.
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Chicken fricassee over buttermilk biscuits. I browned chopped blsl chicken thigh in oo and butter, removed it, sauteed leeks, shallots, garlic, ko and criminis, added flour and tossed to coat then a splash of wine to deglaze and chicken broth, bay leaf and thyme. Simmered until thicken, then add the chicken and a splash of heavy cream. Biscuits were made by the Pillsbury dough boy. Blanched peas and butter, little gem, red leaf, green onion, tomato, pickled beets, blue cheese salad, ranch dressing. BR and wine. It was very good, will make it again.
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I had the leftover karniyarik and the can of tomatoes from last night, so I simmered them together into a ragu. With whole wheat rotini.
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Massaman Chicken Curry with Potatoes and Peanuts from a ATK recipe - the curry base is formed by blending a mix of guajillo chiles, shallots, ginger, garlic, oil, lime, water, fish sauce, five-spice and cumin until it is a paste. This curry base with coconut milk and chicken broth is used to braise potatoes, chicken thighs, onions and peanuts. Finished with lime zest and cilantro and served over rice
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Oh, maybe I’ve been looking for the wrong thing, or in the wrong type of grocer. Thank you
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There’s not one close by but I’m not averse to traveling to get to a specialty market. Thanks
Meatloaf sandwiches are something to be experienced. Paul Harvey referred to such in his “Letter to My Grandchildren”.
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