Happy Birthday Kris
Did a Momofuko/Hainanese Chicken bastard combo.
Boiled chicken in water, scallions, ginger and mushrooms.
Then boiled rice in broth.
Served chicken breast cut over rice with fried ginger/garlic over scallions, a soy sauce with honey and sesame oil.
Delicious.
Paired with, regrettably, a Beta Chardonnay I’d forgotten in freezer overnight. It kinda messed the wine all up and even if it hadn’t, it was still too big for this dish. Wish I’d had a Riesling at hand (well, I did, but it was a Clemens Busch, and that stuff needs bigger, savory western dishes in my opinion, like a Paella or Choucroute Garnie or something).
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Happy bday, Kris. Mine is next week!
Did a charity fundraiser dinner for my daughter’s shooting team. 2 x 25 lb Painted Hills Chuck rolls. 12 hrs in the smoker with oak logs, wrapped in pink butcher paper and Wagyu tallow, then finished for another 12 hours in the oven. Fed 84 people and still had 3 freezer bags of leftovers.
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Looks awesome. Happy early BDay.
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That pic makes me want to go find peaches.
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Found some pork loin on sale. Did a fennel/lemon brined pork loin with polenta, arugula and plums/blueberries.
Brined the loin at 1% salt for 2 days. Low temped in brine at 136 for 3 hours/cooled/ smoked with a smoking gun for a bit and browned in hot oven. Came out amazing for a on sale piece of pork.
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What else is in the tomato tart?
It’s so pretty. Looks delish!
It’s an onion jam with mustard.
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I’ve been cooking Indian food!
This was a saag paneer from an Australian cookbook, that had too much of a healthy/vegetarian slant. As in: salt was omitted from recipes, and the level of overall fat was too low (1 TB for the whole pan) for what I would expect in this dish. I didn’t really grasp that until it was too late, so it didn’t really taste right to me, although my Punjabi mom had seconds, which is rare. Needed a dollop of cream and more salt, and much longer cooking time. I feel saag should be a dull green (more like creamed spinach) than a bright green.
This was Madhur Jaffrey’s take on a south Indian vegetable korma, which I jacked up by adding tamarind to. I had a brick sitting in the back of the fridge, and figured that it would amp up that flavor aspect. Her recipes are very good but this particular cookbook (where she tweaks recipes for an Insta Pot) was poorly edited, probably by someone who doesn’t cook. This one will be on the repeat cycle and gets an extraordinary richness from 3 fats - mustard oil (hard to find), coconut milk, and cashew cream (I used almond butter).
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Arv,
Looks good!
Why the induction unit?
It’s been triple digits temps here, so anything I can do to reduce the heat in the house helps. The induction plate is fairly efficient at cooking without lost energy making the kitchen miserable. However there are plenty of drawback to that technology, so if it was any other season than peak summer here, I would have used my conventional gas range.
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The family and I were up on the Sunshine Coast in B.C. for the week. We threw down the prawn pot and came back with some delicious spot prawns. A few hours later, we simply steamed them and dipped them in butter with a little garlic. Outrageously good when so fresh.
Yeah, yeah, I know, no heads. I would have been the ONLY person in 9 who would’ve preferred heads on, so whatever. They were still excellent, and everyone was happy.
And a sunset to end each day…
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Chuck is an underrated cut.
Awesome. They’re too deep along the coast here to fish for them like that (600-1500ft). Being able to drop a pot near shore and pull a haul like that is insane. At ~$40/lb here that would easily be over $100 whole/live. Spot prawns and scallops are the west coast candy of the sea, and yeah, not eating the roe and frying the heads is almost sinful! 
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Went to Costco on Monday and they had marked down Waygu filet leftover from the weekend I guess-
Had everything to make chimichurri except a fresh pepper, so I subbed in some Calabrian chile and it turned out good enough I was ordered to remember the proportions
*with the caveat I make plenty of stuff I’m not happy with, this was a bases loaded home run.
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This past Saturday night, I was able to make rodaballo a la plancha (pan-grilled turbot) with the skin pretty much intact. Made some spaghetti alla bottarga too. Wife made the salad. Had a bottle of txakolin with it.
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These pots were all at between 375 to 425 feet down. Thank goodness for the mechanical “assist” we had hauling the pots up!
