Taiwanese pork belly rice with picked mustard greens and half of a tea egg.
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Leftovers omelette: leftover roasted mushrooms (lots), kale and leeks with two kinds of cheese I had bits of. Unfamiliar stove meant more browning than ideal but very tasty. Can’t think why I don’t do this more often.
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Spice rubbed pork tenderloin with roasted carrots. Salad was butter lettuce, orange, fennel, red onion, pistachios, orange marmalade, oo & rice vinegar dressing, fennel fronds. There was a Negroni.
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Hawaiian mochiko chicken (recipe from NYT). The chicken pieces are marinated for 12 hours in a batter of ginger, scallion, egg, sesame seeds, traditional Asian condiments, potato starch and sweet rice flour. Then, they are fried until crispy and cooked through. A joint-effort with DH tonight, we served these up with cucumbers in a rice-wine-vinegar-and-honey vinaigrette. Long grain rice.
Our first time trying the recipe, but it was an easy bet. Scallions with ginger is one of our favorite flavor combinations. Bonus points for the sesame seeds in the batter. Will make again.
(If you are a fan of adding sesame and scallions to your fried fish batter, try also Barbara Tropp’s Phoenix Tail Shrimp from The Modern Art of Chinese Cooking.)
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We had a late Mexican lunch out today so neither one of us was too hungry for dinner. So night it was a shared hot toasted buttered English muffin with peanut butter and grape jelly. Along with an ice cold glass of milk for a bedtime snack.
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Leftover chickpea chorizo salad from last night plus a green salad made from TJs blend, cukes, tomatoes, green onions, crumbled blue cheese, oil and lemon juice. Also, some za’atar bread from the farmers market
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That salad sounds fantastic!
Our final home-cooked meal in Berlin was pasta (of course it was - my NYT recipe box is about 50% pasta recipes, 50% chicken - like flying coach forever 
), taking advantage of the abundance of chanterelles.
Last night we were hoping to get into the Japanese brasserie we stumbled upon at the beginning of our stay, but there was a waitlist that never materialized into a table, so we hoofed it to a Xi’an place near us with hand-pulled noodles. We split ‘lemon shrimp’ as an appetizer, which were nice & refreshing & had a lil kick to it. The abundance of red onion was puzzling, however.
I got the thin kind with ground pork,
my PIC the flat, pappardelle like noodles with beef stew and a brunoise of carrots & onion. They didn’t skimp on either garlic or chili 
Both were lacking salt, but we can still taste the garlic today 
Another dirt cheap meal, unlike tonight’s - we got in at the brasserie for a late-ish dinner after all.
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My neighbor kids caught a blue fish and gave it to us (they are great kids). We love blue fish but not many people around here do. I quickly sautéed it with capers, olive salad (which has a bit of a bite), vermouth and a bit of butter. Served with a marinated tomato and red onion salad. I usually put a dollop of pesto in this salad along with red wine vinegar and olive oil. I didn’t have any and my basil was too past its prime to make another batch. Instead I used some garlic scape pesto I had in the freezer and I think I liked it even better. The lighter scape pesto didn’t muddy the colors the way the traditional pesto does.
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I agree! Someone served it this way when we lived in New Orleans, I had never heard of serving potato salad in gumbo but it really is a great compliment!
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I love blue fish. It was plentiful off the Jersey coast when I was younger and easy to come by. Its scarcer now.
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Really? It’s very easy to find at the Union Square Greenmarket in Manhattan. I just got some today, in fact.
Couple of nights back I made almost-instant ramen, but not the packet kind.
Took a couple of containers each of mutton bone broth and trotter soup I had saved in the freezer, put them in the PC with bone-in chicken and let it rip. Adjusted the already lovely flavor with some miso, a splash each of soy sauce, vinegar, and sesame oil, and it was done. Hakka noodles instead of ramen noodles (potayto potahto), a few handfuls of shredded spinach in the bottom of the bowl, and dinner was done.
The soup was phenomenal – rich and flavorful. We had two bowlfuls the first night, and there was almost enough for dinner last night, supplemented by the leftover tomato tart and vegetable galette.
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Tonight I thought it was time for sushi bowls again so I prepped the vegetables, but then the shrimp were too large and lovely not to do something better with, so I made COTM Thomas Keller’s roasted shrimp scampi and served it over bucatini with sauteed spinach on the side. New prep, different than I expected, but very tasty.
ETA: I really do love bucatini - it has been so long since I’ve eaten it. And so misleading in how much one thinks is needed as a portion. Also, how do different pasta shapes seem to actually taste different?
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I can get it at the larger fish markets, but I get most of my fish from the actual fisher(wo)men who fish the lower central/south jersey coast and they rarely have blues.
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Interesting. Mine were from American Pride Seafood on Long Island. Really big fillets. It’s a day boat, so probably not all that different from the guys you buy from.
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Never had bluefish. Why don’t some people like it? Just curious…
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It is delicious, I should make it more often.
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The flesh is pretty oily, so some liken that to “too fishy tasting” (more so than those who think salmon is fishy).
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Sauteed rapini and broccoli, piri piri shrimp, loads of garlic both fresh and roasted, tomatoes, yellow peppers, red onion, garlic stuffed green olives, chili oil and a generous dusting of Parm/Regg.
Spicy and delicious.
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Yeah according to Wikipedia ramen has possible some origins from Yokohama Chinatown https://en.wikipedia.org/wiki/Ramen#Origin
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