Fried Kwinter’s hot dog/Havarti/orange cheese omelet, sliced small tomatoes and toasted Asiago cheese bread. What else was I supposed to do with that lonely dog in the freezer??
Fried Kwinter’s hot dog/Havarti/orange cheese omelet, sliced small tomatoes and toasted Asiago cheese bread. What else was I supposed to do with that lonely dog in the freezer??
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Quick dinner of tacos with the leftover chicken chile verde as we dash out to see The Who at Fenway Park tonight!
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i’ve never seen The Who…but have always wanted to. Alas, I dont think it is in the cards for me.
Dinner tonight is going to be Sitka halibut cooked Nitsuke style, stir fried ong choy, fresh cokes and tomatoes from the garden…and rice.
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What a PERFECT night for it! Have a GREAT time!
Just saw that Roger Daltrey visited Dana Farber Cancer Institute today as part of the 10 year anniversary of the partnership between Dana Farber and his Teen Cancer America group, meeting with young adult cancer patients. Good man.
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Thank you! Yes, they just put a plug for his partnership up on the Jumbotron. Very cool.
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This is interesting. Do you have a recipe you follow (more or less) which you can share, or do you just wing it?
ATK’s seafood and chorizo stew (sorry - paywall).
I used a nice BC halibut, USA gulf shrimp, and Uli’s fresh Spanish chorizo. The recipe is a pretty simple and standard prep – onions, garlic, oregano, tomatoes, clam juice. The green beans, some hot chili oil for drizzling, and a squeeze of lemon were my idea.
Quick, easy, and delicious - good weeknight fare. Served with focaccia from the freezer and a cucumber salad.
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Seared shrimp that had been marinated in and then glazed with honey and chile crisp, served over seared corn, onion, gold mini bell, green onion. Mixed greens and celery, red d’anjou pear, cambozola vinaigrette and hazelnuts. Everything was delicious. It’s getting hard to find cotc, is the season already over on the West Coast?
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Tuna salad with herbs from the balcony, on a homemade burger bun, lettuce, tomato & Basque cheese. Boiled potato with the rest of the mint chutney. (I’m in recycle mode.)
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i love an herby tuna salad…
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i have two cobs in my fridge - from 6 i bought on Saturday. The one I had at my sister’s Sat. night (same batch) was good but not as sweet as i would have thought… I’m hoping for better as it warms up here (Indian summer?)
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We were just watching The Who on old episodes of The Midnight Special - how fun for you!
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Best laid plans n ‘at: my gal pals and I were going to meet up at the gay bar after a 2-week hiatus, and what better celebratory occasion than the anniversary of the 19th amendment’s ratification? Zackly!
But then two of them were overwhelmed by the beginning of the semester/course work, two others were feeling under the weather / non-social, so now they’re showing up for our gig Thursday. Not technically a ladies night for me, since I spend most of it on stage 
Maybe next week we’ll have a chance to catch up.
Our dear HK buddy is leaving for his, well…. HK sojourn early Thursday morn, and we wanted to say good-bye to him.
He’d suggested the bar upstairs from the gay bar, so my PIC and I decided to have a not-so-rare date night downstairs where we shared the fish fry w/chips, and I had the elote street corn.
The fish fry was excellent: perfectly crispy batter and tender, juicy fish, the street corn was luke warm but tasty. I destroyed it in under 2 minutes 
I had a summer sbagliato to go with before we joined our buddy and his boo for a Vesper upstairs. We’re still hopeful to visit them for winter break 
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I do it pretty simply… Any white flaky fish works well. I use halibut or black cod, because that is what I have in my freezer from my annual Sitka fishing trips.
I use a simple ratio 1/3 sake, 1/3 mirin, 1/3 shoyu (soy sauce) and some coins of sliced ginger.
Bring the liquid to a simmer, in a sauce pan, drop in the fish, (cover the fish with foil or an otoshibuta), or if you’re using a shallow pan, cover with a lid, simmer for 8 minutes…that’s what I have found to be the ideal time to keep it from overcooking. Remove the fish, turn up the heat to reduce the braising liquid to serve as a sauce. When liquid is reduced, throw in some sliced green onions, serve this reduced braising sauce with onions on top of fish.
I do an added step used by people in Japan to extend the fish by putting in some sliced firm tofu when I go to reduce the braising liquid. It absorbs some of the braising liquid and has a nice taste. I read about this before I tried it, and then my wife told me that her mother used to do this as well.
I really like this recipe and its in our regular rotation as it comes together pretty quickly.
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Who else ignores expiration dates? Kirkland pot roast cooked after living two years in my freezer. Roasted carrots and steamed potatoes, an exemplary vegetable, although mine aren’t boiled. IYKYK.
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Thank you! Sounds great.
Today’s dinner was Filipino spaghetti, following this recipe:
I used Oscar Mayer wieners rather than Filipino style hot dogs. I’d had a hard time finding a key ingredient - banana ketchup - due to it being banned for a bit recently. I found a bottle of H Mart last weekend.
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How did you like it ? I tend to be a bit lukewarm about the banana ketchup, it tends to make it too sweet
What I found today looked pretty sad, but there were a few fresh looking. I was afraid they would be dry but the one I cooked was fine. I’ll probably kick myself for only buying two.
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