Yuzu kosho glazed shrimp and egg fried rice from Roy Choi’s LA Son. I had made this before and wanted a little more oomph in the glaze, so I increased the orange and lime juice (and seasoned with a little soy sauce that wasn’t called for), left the water out, and added some zest from both fruits too. I reduced everything by half before tossing the mostly cooked shrimp with it. Seemed to do the trick.
We had it with some broccoli and cauliflower mix.
Don’t resign yourself - stay vigilant! 
and thank you…
that looks scrumptious.
oh my! i never think of making a sausage sandwich (other than on a roll of some sort and a lot of sauce.) i love this idea!
beautiful puris! the BF would be jealous at how puffy you get them. 
Happy Diwali!
that is just lovely!
gah i’m dying for a martini. i brought back some Spanish gin and can’t wait to have it.
Eff Covid!
Thank you!
how great that your kids appreciate the tradition!
and those puri chat - yum, drool-worthy!
Happy Diwali!
Nice countertop… Tile work looks great. I’ve always been a fan of white tile with black grout – very clean look!!
That sounds great.
Happy Diwali to all who celebrate!
Tonight I made stewed chicken (Gregory Williams - Food & Wine) over converted rice with honey-mustard glazed carrots and cucumbers in dill vinaigrette. The chicken dish was very tasty and hearty. I doubled the chicken and there was still too much sauce, so I’d reduce it by half and cut back a little on the flour and butter next time.
I can’t find the recipe anywhere online, but here is the ingredient list from the magazine:
½ cup butter
2 chicken leg quarters, split
Salt and pepper to taste
1 cup flour
1 yellow onion, chopped
4 cups chicken broth
1 cup chopped celery
Cooked rice for serving
Garnish: Green onions (oops - forgot)
I seasoned the chicken with Lawry’s seasoned salt as well and added a bay leaf. The recipe has you separately toast the flour in a dry pan until a rich brown, then add it to a large skillet with celery and onion sweat in the butter and chicken drippings from browning the pieces first.
It’s taco Tuesday. Seasoned ground beef/pork, onions, poblano pepper, pico de gallo, cheddar cheese. Doctored canned black beans with more poblano peppers, red pepper, onion, garlic, sazon. Sliced avocado.
Made meatloaf last night with what we had - no sausage or ground pork, so i added bacon. A little dry, even though we reheated it at extra low temp, but good enough. BF made his buttery mashed potatoes and sauteed mushrooms with spinach.
Stir-fried noodles with ground chicken thighs, cabbage, carrots and scallions.
All veg from the garden.
I drank through Covid, which was not recommended. Not sure how your symptoms are now, but mine varied from slightly annoying to nonexistent. And I was positive literally Christmas week through New Year’s. The hell I wasn’t drinking!
But that gin will be there for you when you’re ready. Something to look forward to. Spanish gin? Very curious!
The dough has to be right (and rest for a while), and then the oil has to be good and hot.
We had two kadhais going, but the second one wasn’t hot enough some of the time, so about a third of them didn’t puff properly. Quite a pity because the dough was lovely!
Shrimp rubbed with a mixture of garlic, pimenton dulce, cumin, salt and pepper and then lightly sautéed. The sauce is diced tomatoes, onions, garlic, serrano pepper, cilantro and lime juice. I found it kind of meh so I threw in a few spoonfuls of spicy olive mufaletta salad which added a nice punch. Mr Bean had it over rice but I liked the crunch of tortilla chips.
BF has recently decided he likes yuzu kosho, so I am trying to find more places I can use it for week night dinners now!
