Beef Tinaktak, a Chamorro (cuisine of Guam) stew of beef, green beans, and tomato in coconut milk. I used fresh grape tomatoes and ground beef. We also passed a sauce called finna’denne, soy sauce with citrus or vinegar and chiles, which helped to really bring everything to life. If you have tomatoes and green beans coming from your garden or CSA, this is a good dish to consider (especially with all the rainy weather lately…today was pretty nice, though).
You can make it with any chopped meat or shrimp, as well as tofu, if that is your preference. The name Tinaktak comes from the sound of chopping.
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Argentinian red shrimp in a lemon, shallot, and white wine sauce. Near East rice pilaf and steamed asparagus alongside.
Tonight I had some wine since the headache is finally gone.
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I was so tired of seeing that 1 lb. bag of all ready cooked, shelled and deveined Product of India (I know, I know) shrimp that I bought on sale, every time I opened up the freezer. Thawed it out today. Made a scampi sauce of butter, olive oil garlic, white wine, lemon juice, fresh parsley, s & p. Tossed the shrimp in to heat up along with some linguine. Salad with homemade blue cheese dressing. Also, I just don’t see what the big deal is about fresh parsley. Doesn’t add much to the taste of food imo.
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Today’s gorgeous weather provided a perfect backdrop for a most enjoyable back-yard, family BBQ dinner with the kids!..absolutely stuffed!
Pre-dinner aperitif sip: 2021 Manfredi Moscato D’Asti
Appetizer: ‘Chiu-Chow’ style cold BC Dungeness Crab
Protein and Carbs: 2 x 15oz Black Angus Strip Loin
1 x 14 oz Black Angus Rib-Eye
Grass-fed Angus Beef Burger with Potato Bun
‘Chicago Frank’ Hot Dogs
Home made Caesar Salad
Drinks: Refreshing Ice cold Pu-Erh tea brewed from 10+ year old leaves plus 15 year old Tangerine Peel…to cut down the fat and cholesterol!
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Guests. Mixed sausages, oil roasted baby gold potatoes, sort of Greekish salad meets panzanella situation. Yum. Not much in the way of leftovers. Some had a lovely Hungarian rose, some had beer.
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To me it’s kind of like bay leaf. I know when it’s missing.
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I haven’t had time to shoot any photos . A best friend from Santa Cruz showed up Thursday night with a gal who gave him a ride . She would spend the night and continue on to Oregon in the morning. They brought lots of food including beautiful rib eyes and a porter house . She’s full blooded Italian and likes her steak rare . She wasn’t sure about my cooking skills. I lit the grill and drove those steaks to perfection. While having wine . A very short cooking time over medium hot coals . Sliced the meat against the grain . She was like wow. Salad and pasta as a side
The next day was more pasta and steak his birthday celebration. And the party continued. Another best friend showed up yesterday gone today . Tonight, brats on the Traeger with corn and beans .
I called in hookey for tomorrow and taking my buddy fishing . She laughed and knows all about fishing. Her husband is a professional fishing guide .Cheers
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Take-out dinner from Bar Vendetta on Dundas W in Toronto. Bitter green salad and lemon tagliatelle. Yum.
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More lunch than dinner, morning at the beach and then we split a 2 way combo of clams and scallops with onion rings and coleslaw. Cooked perfectly, seasoned batter, very sweet clams with small bellies. Tartar sauce was good (I hear), coleslaw was nothing special.
Impacted dinner…just local corn and home grown tomatoes.
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Looks great! I always get fried shellfish when I visit the shore.
We often correct the coleslaw from our fish & chips take-out spot by adding a little more vinegar or lemon juice at home.
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Epicurious’s “Better Than Takeout” noodle stir-fry. Here with ground chicken, some carrot added in with the cabbage and scallion, and spaghetti in lieu of Udon. Homemade chili crisp.
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ooh, did you make those yourself? i haven’t seen them in a restaurant around here in years!
We enjoyed a sensational dinner at The Circle Restaurant in Fredon, NJ, including an outstanding crispy tempura battered soft shell crab with sweet chili glaze, and an amazing peanut foam (that tasted like peanut butter); sweet corn agnolotti with pecorino basil foam; crispy pork Milanese with asparagus mint puree and morel mushrooms; branzino with sweet pea beurre fondue. It all went great with an excellent Caymus cabernet and Chateauneuf Du Pape.
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Sour spicy cold noodles from Woks of Life. I used the dressing from the recipe but added a bunch of stuff to the noodles. Cucumber, snow peas, carrot, red bell, green onion, topped with shrimp and cilantro.
Everything homemade dessert. Pistachio blondie, vanilla ice cream, caramel sauce. (Cheater’s caramel sauce, made with brown sugar).
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I did! Used a takoyaki pan. In SF I’ve gotten them at Tuyet Mai in the Tenderloin, haven’t gotten them in a long time but they were definitely better than mine 
I like to see menus posted with prices. Although some people here might have a problem with it. I don’t.
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Oh wow! What kinds?
Back from the annual Stinson Beach getaway and am i pooped and overfed! Sorry, not as many pics as usual! 
Blame the bubbles. 
We started out Friday afternoon with apps (most of the food Friday night was mine): Mutabel (kinda like baba ganoush) and Borani (yogurt spinach dip) with pita, a cherry tomato and feta cheese melt for bread dipping, truffled potato chips, my usual cheese/heavy cream dip, this time made with Saint Agur (OMFG), olives, including these tangerine marinated ones i found which were oddly very good, garlic peanuts, smoked trout dip, and the best of all - Spanish anchovies marinated in garlicky olive oil, with rosemary fried in that same oil, and pepperoncini. I had it at a recent dinner party and found the recipe online. Super good! For dinner, we had chicken I’d marinated in chimichurri overnight, and more for drizzling over. I’d feared I’d made the chimichurri too salty but it turned out just fine and the chicken disappeared (so fast I forgot pics!). Someone else brought marinated flank steak and that was devoured as well. Corn on the cob too! Also, a Portuguese tuna, potato, egg and chickpea salad I made. Another friend brought her homemade peach and blueberry pie, which we had with vanilla bean ice cream. Lots of vermouth, negronis, and bubbles were quaffed.
Saturday breakfast was mostly fruit, bread, Frenchy butter with big salt crystals, raspberry jam, etc. Then we went on our annual Marshall Store outing - we had oysters raw, Rockefeller, Kilpatrick, BBQ, and with chorizo. We split halibut and pulled pork sandwiches, and ceviche tostadas and clam chowder. Much bubbly with.
got home and waited a decent hour or so before the apps came out - cheese, charcuterie, guac and chips, some extra special Iberian chorizo from Bilbao (friend brought it back from their trip), a Persian platter I made called Sabzi Khordan - various fresh herbs served alongside pita, feta, walnuts and a garlicky yogurt dip, more fruit, and marinated mushrooms.
Dinner last night was a grilled marinated tri-tip and broiled salmon, more of my tuna potato salad, a lentil salad a friend made, a green salad, roasted red peppers, and for dessert, another friend’s blueberry cheesecake. We had a tasting of some red wines from Oregon too (friend drove down for the weekend).
Bfast this a.m. was scrambled eggs, grilled bread for pan con tomate, bacon, a friend’s homemade cinnamon buns with coffee icing, more fruit, and leftover cheesecake. I swore I’d never eat again, but I managed a couple of slices of bacon and a bunch of cherries.
Another perfect weekend away with my besties. I overindulged, as I’ve been eating so differently lately but it was a birthdays weekend, so WTF - I HAD BUTTER! Totally worth it, and I just won’t be getting on the scale anytime soon! because when I got home i immediately took the BF out for beers/bloodies and a crossword. I missed him!
Dinner tonight was a little of my leftover tuna potato salad and a couple slices of pan con tomate.
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Steamed eggplants topped with minced garlic and soy sauce slurry
Stir fry of zucchini squash, onions, crimini mushrooms and carrots.
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Thank you for posting this. I often get beautiful green beans in my CSA box. Do you have any suggestions for a better substitute than salt for the Dashida Seasoning? I had no idea what it was but upon googling Dashida salt just sound like a substitute that will do the Dasida justice. Maybe dashi?
