Thank you!
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Friday night BF made us an Asian dinner - elements of Chinese, Japanese, Thai and Korean - with things we needed to eat from the fridge/freezer. All tasty!
Last night at my sister’s, I made thit heo nuong xa - Vietnamese lemongrass pork - but using thin little strips of pork belly instead of called-for thin pork chops, which i too often find dry. Also made nuoc cham and that delicious broken rice i’m lately obsessed with. Marinade on the pork was chef’s kiss!
Today friends and I are heading to a giant new Korean mall/food court for lunch and day drinking. Very excited!
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happy happy belatedly! looks fantastic, as usual!
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that smashed tater looks smashing!
by convenience, do you mean the TJs steaks are pre-cooked? i don’t think i’ve seen those!
Thank you very much! Everything was outstanding.
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Jagalchi ? (Our first visit was OK - after all the reports we were expecting it to be much larger and with more unique offerings. There are very good Korean supermarkets on the peninsula which aren’t much worse)
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Please pass on to Mrs P that her salad is absolutely gorgeous. What a work of art!
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Hope you had a wonderful birthday. Your birthday meal looked fabulous.
Thank you very much! I will pass your compliment on to Mrs. P.
Also, thank you for the birthday wishes!
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Turkish restaurants seem to get more popular in recent times in the Bay area and quite close by Esnaf has opened a few months ago in San Carlos. The menu looks promising and our first visit didn’t disappoint with very good renditions of Turkish dishes, lively, yet relaxed atmosphere and good service.
Pide - fresh baked and often replenished
Kopoglu - oven-roasted eggplant and peppers, garlic yoghurt, tomato sauce
Lahmacun - angus ground beef, tomatoes, peppers, parsley and sumac onions
Crispy manti - oven-baked beef dumplings, garlic yoghurt, tomato sauce, mint
Kofte - angus ground beef patties, buttered rice, coban salad
Kebab trio for two - beef tenderloin, chicken thighs, kofte, buttered rice, coban salad, lahmacun
Turkish coffee mousse - ground turkish coffee, chocolate, pomegranate seeds
Katmer - pistachio cream-filled filo pastry, served with pistachio gelato
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It is quite thrilling to have local spring vegetables after the winter we had - and with temps still in the 40’s at night. Spring vegetable salad pre-vinaigrette, followed by bread and cheese.
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Looks wonderful! Wish we had that nearby.
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Tonight I made a Thai penang curry with tofu, butternut squash, baby bok choy, and cauliflower. Served over brown rice. Hit the spot.
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Right up my alley!
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D’Artagnan magret duck breast simply seasoned with s/p and pan-seared, starting in a cold pan, and cooked on medium-ish heat for 7-8 minutes after it started spitting (use that splatter shield, 'cause it will splatter!).
Flipped it for 1 minute in the duck fat, then moved it to a baking pan into a 350° oven until medium rare (saved the duck fat!)
Served several slices with thinned out plum ketchup and a few slices of a black plum that needed to be used up. Orzo, and steamed asparagus alongside. Oh, and wine, of course!
Pistachio-chocolate cookies (well, a single cookie!) for dessert. I augmented with som Italian pistachio cream that I smushed into the center of the cookie as I formed it into a ball pre-baking. Took the full 11 minutes to bake and I got 14 cookies vs the bloggers 16… Soft, chewy, maybe not as pistachioey as I was hoping but still very nice! But OMG, the pistachio cream on its own? Pure freaking heaven!
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Yum!
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ATK’s bourbon chicken. My first time making it, the dish is dead simple, tasty, and convenient.
Basically, you whisk together a peppery soy-bourbon-sugar sauce. Velvet the chicken in cornstarch, veg oil, and a small bit of the sauce. Stir-fry the chicken. Add garlic, ginger, and the remaining sauce. Reduce. Remove from heat and add cider vinegar.
Served over steamed Jasmine rice with some late-season asparagus.
Will make again.
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We enjoyed an excellent dinner at Cafe Matisse in Rutherford, NJ, including pan seared Muscovy duck with carrot puree, rainbow swiss chard, cipollini onions, baby carrots, ginger orange duck demi; short rib tacos with pickled red onions; jumbo lump crab cake with celery root slaw, lemon garlic aioli; hamachi crudo with chili oil, teriyaki, and wasabi; seared octopus with chorizo, lemon caper butter, piperade; American Wagyu burger with espelette candied bacon, blue cheese mousse, jalapeno cheddar polenta fry. It went great with an excellent Malbec and red blend.
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