The second half of the chicken-ginger potstickers from the freezer (not shown: hon tsuyu dipping sauce with minced scallions). BBQ pork and all the usuals. Steamed rice. Cuke salad in Asian-inspired vinaigrette.
18 Likes
We enjoyed another excellent dinner at The Farmer’s Daughter in Newton, NJ, including excellent fried clams with homemade cocktail sauce; beef carpaccio; wild caught red shrimp and white fish ceviche with mango and chilis; excellent St. Louis ribs with blackberry chipotle BBQ sauce, sweet corn soufflé, and apple cider vinegar slaw; fries with crumbled feta cheese; BLT chopped salad. It all went great with a couple of excellent cabernets.
15 Likes
I agree with you 100%. There are certain people that claim you can get flavor without it or that they don’t need that much salt but they don’t take into account that every ingredient and condiment has some amount of salt in it and it adds up. I can consume only a limited amount per day and it is not easy. It’s better than the alternative, though, so I will keep on keeping on.
9 Likes
17 Likes
Lettuce Soup for Everyone!! I got two heads of lettuce on sale ($.99/head) and made a big pot of Lettuce Soup. Yummy, healthy and quite filling!
11 Likes
Pizza Saturday. Happy Fourth of July weekend .
Tomato base . Topped with calamari and prawns. Really happy with this pizza .Cheers.
27 Likes
wow
1 Like
OK, tell me again how you got such a good cook on those potstickers? They look wonderful!
As you should be. Crust looks picture perfect. Beautiful shaping on the cornicione.
2 Likes
That is one stunning pie. You should have us all over for pizza some time 
2 Likes
Looks like a painting!
1 Like
13 Likes
Pot-stickers are easy.
Brush a non-stick pan with oil and heat. Place dumplings (fresh or frozen - doesn’t matter) bottom-side down in the pan. Fry for a minute or two until the bottoms start to take on a golden color. Add 1/4 to 1/2 c. stock to the pan, bring to a simmer, cover and reduce heat. Simmer about 8 - 12 minutes (fresh vs. frozen) until the dumplings puff up and take on a translucent character (add more stock if you need to to get to this point). Uncover and increase heat. Fry until all the liquid dries up and the dumplings have a nice crispy bottom.
You can also make a lace during that last step, but I’m not the expert there - @Saregama is.
7 Likes
Mine have stuck too much the last two times I’ve made them, probably because I’ve used a stainless steel skillet But will try this method next time. 
1 Like
One small town we have been a few times before in Portugal over the 30 years is Peniche - a small fishing village north of Lisbon. It’s a perfect place for an apartment directly at the ocean and a few relaxing days towards the end of the vacation. Here you walk around town for dinner, pick a restaurant and see if they have some tables. When we walked into D’Raiz https://draiz7.webnode.pt/ they had a big party of 25-30 locals having fun and original thought they couldn’t fit us in but after some consideration they squeezed us in and we had a nice dinner of classical dishes
Bread, olives
Ceviche
Sirloin steak with pork sausage
Stingray with clams “a bulhao pato” and potatoes
Sirloin steak with fries and salad
Sole with potatoes and fries
Apple crumble
Mango mousse
Egg pudding
12 Likes
" SO GOOD, Bayview & Elgin Mills, Richmond Hill "
Trying out a new and interesting dish featuring an unusual and rarely seen combination - Sauteed Beef Steak Cubes with Aubergine chunks in a honey, black pepper glaze. Nicely caramelised with an enjoyable taste profile.
No meal at this wok-hay specialist can be deemed complete without ordering their top-notch Salt baked Crispy skin fried free range Chicken and their perfectly executed Fried rice with chicken cubes and diced Sun Dried Salted fish!..so insanely complex and good!
For veggies…a plate of exotic and flavourful stirred fry Morning Glory with fermented shrimp paste. Savoury, salty and pungent…an acquired taste!
Lastly, per my son’s request, his favourite Deep fried Tiger Prawns and Pumpkin slices with Salted Duck Egg Yolk Coating! Lip smacking good!..need I say more?
13 Likes
We brought braised beef short ribs to our friends’ place and grilled them with zucchini spears and a side of watermelon salad with mint and feta. They contributed wine and a homemade tricolor patriotic tortellini salad. Kids had burgers. Tasty.
17 Likes
nothing gratuitous about the face!!
2 Likes
this is what we do, but usually just use water. Although stock would certainly add more flavor.
1 Like
gorgeous, and I don’t think I’ve ever seen one with prawns on it! Why the hell not! sounds fantastic.
1 Like
