I hadn’t heard of omurice before. The name, and the country where it was invented, are kind of obvious - but tonight I’m no good at obvious, so I sat here trying to make the name look Sicilian or Neapolitan or something :theres_no_facepalm_emoji_so_I_wrote_this:
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Dinner was a joint effort. The Sprout made baked ratatouille.
And I made mussels in white wine (but used vermouth)
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Dinner last night was Instant Pot Shrimp Risotto from Amy + Jacky: www.pressurecookrecipes.com. Its an easy Japanese-Italian Garlic Butter recipe. I was intrigued by the ingredient list that includes “Cooking Sake”, Japanese soy sauce, white or yellow miso paste & unsalted fish stock… I had most of the ingredients so went for it! Subbed low sodium chicken broth. Without a doubt, this was one if the most delicious dishes I have eaten in ages! I told my husband that it might kill me, but I would die happy… Still alive this morning to cook & eat another day! Might not be the most photogenic, but so delicious. 1207201917|700x525
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great idea!
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I love my electric smoker…just sayin’. It does need an extra part to cold smoke salmon. Not sure about hot smoking salmon.
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This is a stunning menu and what a lovely catch of the day …
Have a nice week and stay well.
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I’m stubborn and like to master things that have, to date, kicked my butt. So I will probably still stick with what I’ve got and keep working at it. The nice thing too, that I figured out this time, is that for bigger proteins, I can finish them in a low oven. It doesn’t have to be finished in the smoker. It just needs enough time in there that it gets the lovely smoke flavor.
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Thank you @Barca! The Chef uses only the finest ingredients and even has items shipped from the Mediterranean. I only wish that I could afford some of the dry aged steaks and truffled pastas 
Enjoy the rest of your week and stay safe!
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Fab!
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Sounds great. My go-to lately for veggies is butter, sake, miso.
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Ditto… I refuse to replace my Weber kettle for a gas grill until I’ve mastered ribs on it. I even drilled a hole in the top and installed a thermometer. Masochists?
I understand. I smoked on a “real” smoker for years, with probes that relayed me temps all through the night. I have a great picture of it somewhere.
Here’s they are!
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Ol’ Bessie comes to mind! 
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Well, my husband got sick of the weber and bought himself a new grill, so now we have 2. But it’s also a wood grill. It just has a side entry for fuel and the grates go up and down. That was his big pet peeve with the weber, that we could bring the food closer or farther to the fire, and that if coals ran low, it was a production to lift the grate and put more fuel in while the food was on it. But since I had bought the smoker and it only fits in the weber (it’s curved), we kept that too.
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I ordered some Guinness beef stew from my Chef friend. I’m trying to support him during these trying times. It was real comfort food.
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Acorn squash stuffed with leftover sausage stuffing. Squash was roasted with butter, maple syrup, freshly grated nutmeg, a little cumin, and gochugaru (thanks, @gcaggiano!), and a splash of vermouth. Mixed the roasted flesh with stuffing, stuffed it back into the gourd. dotted with more butter and a drizzle of syrup before reheating. Gochugaru got a bit lost once i put the stuffing in, should have added more. Really good, though it could have used a little chicken stock. We split a half, have a whole half left AND more stuffing. Salad with Marie’s BC dressing on the side.
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Look what I came home to!
She baked, AND she cleaned up!
And then I made dinner.
Grilled salmon, chick peas and butternut t.
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