Stir fry of shrimp, asparagus and onions.
A fantastically marbled flat iron steak cooked medium rare, garlic-parsley mashed, thick cut mushrooms with crisped garlic. A wonderful Saturday night dinner.
To drink was a Rusty Nail. I’ve always loved Drambuie but haven’t had it in years. I’m not big on sweet drinks but there’s always an exception to the rule. I had a very successful lecture and event this afternoon (on my day off, so is it a day off???) and wanted to treat myself to a bottle. What a few years will do-- $28 a bottle became $35!
I’m raising a glass tonight for all of the firefighters who fought these fires who have lost their lives to protect us . Going into a burning buildings… Extremely hard work in exhausting heat with these fires up here .
Thank. you firefighters throughout the world.
I was in line with these heroes at my small grocery store today . Brow beaten , stained shirts from sweat . The thousand yard stare .
I turned and said ." Thank you for your service. " A smile came upon his face . Fighting the mill fire .
Grilled rib eye. Trimmed , split and tied
Supporting a friend who makes those fabulous sausage and meat .
Without power for a week at his store . Lost alot of product.
Drove out there today to support his business
Grilled rib eye , potato salad , corn .
No need for food pics tonight. Cheers .
Sausage and sweet pepper pizza with homemade marinara. Green salad.
Tomatoes, basil, peppers, cucumbers and lettuce from the garden.
I’ve been on a Chinese food spree since I shopped in Chinatown before our recent HO group dinner there and just couldn’t again for dinner even though the plan was to use some of the lovely vegetables for a stir fry.
Instead I pivoted to Italian and COTM.
Crispy artichokes and mushrooms over snow pea leaves in a lemon and olive oil dressing.
Pasta with anchovies, garlic, and choy sum / yu choy in place of swiss chard (plus lots of cheese).
Last night’s dinner was Spinach Fettuccine Alfredo with ground turkey meatballs and homemade bread. I modified a “Food Wishes” recipe (youtube) for the spinach pasta. Thanks Chef John!!
Inspired by my recent ’ Farm-to-table ’ dining experience at “Pearl Morissette” and “Frilu”. Harvested organic vine-ripened Cherry Tomatoes, Basil and Peppers from my back garden. Made the following:
Mini-salad using the blanched and peeled Cherry tomatoes, fresh Basil leaves, Spanish EVOO, a few drops of 8 years old Modena Balsamic vinegar and few grains of Mauritius rock salt…so simple yet so good!
Stuffed Sweet Anaheim banana peppers using home made shrimp paste, fish ( Dace ) paste, minced Chinese mushrooms, Sun dried shrimps, Chinese sausages and chopped Cilantro. Smell amazing and taste darn good as well!
Lastly, keeping a close eye on the 'Winter melon '! Cannot wait to harvest it and make ’ Double Boiled Winter Melon Soup ’ when the weather turns!
I was interested in that recipe so I hit that link. Do you have purchased char sui sauce, or have you made your own?
Respect for rolls with quiche. I love carbs on carbs… on carbs on carbs…
I did try the heads from different sources and growers. We tried to determine what is what we didn’t care for. We concluded that it had something to do with the texture, but could not define it further.
We are big fans of all types of lettuces and cabbages for salads, so very surprised about the Little Gem.
And thank you for your service.
I wasn’t really hungry last night, but knew I had to eat something with protein. So, remembered I had some pork that I had purchased for carnitas in the freezer that I had divided out into single pieces, pulled out about 4 pieces, put some salt, pepper, and teriyaki sauce on them and baked in the air fryer (AF). Then saw some egg rolls in the freezer, took 2 out and baked in the AF. Used my fancy new jar opener (got where I couldn’t even open a jar of marmalade, so went hunting on Amazon), to open a jar of cherry peppers. Under the cherry peppers is a bit of teriyaki sauce. Had those for dinner. To be honest, it was pretty darned good.
Sunday NFL Football didn’t go well for my team. But dinner went well.
Beef burger pan-fried in butter with just s/p, topped with crumbled goat cheese and served on a lightly toasted Kaiser roll schmeared on the bottom roll with some fig preserves and topped with caramelized onion and freshly minced parsley.
An orzo, corn, pea, and red bell pepper pasta salad with torn basil and a light lemony mustard dressing, and a classic broccoli-bacon-cashew salad with raisins and minced red onion.
Wine. Not looking forward to going back to work tomorrow.
Interesting. I’m interested in that recipe bec i always have small amounts of spare ground pork in the freezer, but I hadn’t ever bought char sui sauce. I found a bunch of recipes tomake it - it’s easy - but it features five-spice powder, which I don’t love. Maybe I’ll just leave it out.
I found this more sweet than anything with little to no spicing at all. And the ingredient list after Goigling it shows my tastebuds weren’t wrong. It was fine for what I needed it for; however, I might blend it with some grated ginger and maybe some dry sherry for some more oomph next use.
Sugar, Shoyu (Water, Wheat, Soybeans, Sodium Benzoate), Salt, Wine, Hoisin (Vinegar, Flour, Garlic Sesame Seed, Chili), Monosodium Glutamate, Spices, Xanthan Gum, Artificial Coloring (Including FD&C Yellow 5&6, Red 40, Blue 2.
I’ve made char siu from scratch, and the marinade is pretty simple.
The recipe is a clever use of ground pork instead of the usual marinating, cooking, broiling. A similar one is faux-bulgogi, which has pretty simple ingredients.