Envious of what ?
Have a nice weekend, Dear.
For Chinese New Year my BF made honey-chili beef using some of the ingredients we bought yesterday at the Asian market. The strips of steak were coated in corn starch and deep fried before being tossed in a sweet, savory, tangy, and spicy sauce.
He used a good amount of dried chilis and they were hotter than I thought they would be. My requests of “Come on, add some more!” were, well, STUPID! We were gasping for air by the end of the meal.
There also was vinegar present @MsBean, and that was probably the key. This dish hits every flavor profile there is. Restaurant worthy. Dumplings on the side not pictured.
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That cake looks divine!
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My fresh fish delivery came today, so we had some of the swordfish from it tonight, simply pan-grilled.
I had marinated shrimp yesterday, and the fish portion cut looked a bit light for low carb dining, so I sautéed some of the shrimp too.
Sides were roasted cauliflower (again, yes, but most of us love it) and grape tomato salad with shallots.
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I listen to way too many podcasts though Chang’s is the only food related one. He is very funny and quite opinionated. You can’t mind swearing.
I’ve usually done oxtail as a curry, using my chicken curry as a guide. I was surprised at how well this turned out. I based the Chinese on this recipe -
Have you notice that oxtails have gotten so expensive? I’ve seen it for as much as $12/lb. I remember not that long ago it was so cheap. The same with goat. All the traditional cheap cuts have gotten crazy.
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I missed your post when I answered @mariacarmen about the cost of oxtail. It’s crazy. H Mart had it for $11.99/lb last week though I ended up getting it my local grocer for $6.99 where I my family be the only goat eaters around. I was wondering if the price was bumped up to take advantage of the holiday.
If you don’t mind my asking, why did you give it up?
That looks great!
I made too much dressing for the cucumbers but it was ok as The Sprout will usually drink leftover vinaigrettes. But then she’s a kombucha fan too. My dressings are heavy on the acid. The only issue I sometimes have is how the black vinegar looks on things.
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You should try them! Just cook them way longer than the recipe says. Once they were properly done, they were delicious.
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Thanks! I haven’t bought oxtails in forever. But I may try this with short ribs that I do have on hand…
It was delicious. It had a silky custardy texture to it. and took several hours to make.Below is the recipe in case anyone is interested.
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Knew I could count on you to simplify it and give tasty ways to use it. 
I have a bottle but haven’t cracked it open. Thanks.
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Incredible.
Love your diverse cooking & eating. 
Always a treat to see.
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Straight up comfort food. H’s plate of pork cutlets with sides. Yummy.
Last night, the best Japche we’ve had anywhere, ever. H made it! Also the very worst cake I’ve ever made in all my decades of baking. Will include pic of it transitioning into the garbage, over on the baking thread.
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Omg! I wanted to ask about that cake and if Mrs P shared her recipes. 
Thanks!
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2nd go w lemon orzo bake. This time, shrimp with diced artichoke hearts and jarred roasted red peppers added at the end. I was (trying to) channeling Mrs. P. 
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Quite an exceptional lunch …
Thank you for dropping by and have a lovely weekend.
Happy St. Valentine´s Weekend.
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Thanks for sharing the write up.
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From the dregs of the crisper drawer and pantry I made black bean chili con carne. I didn’t have onions or much garlic so subbed shallot and scallion. A lone corn tortilla thickened the sauce. Topped with chopped jalapeño and sharp cheddar. Used organic 93% ground beef - only 400 cal per cup serving.
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