Recipe and process, please.
It’s 1:30 am and I’m not hungry, yet my mouth is watering.
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Catfish tacos, zucchini ribbons and yellow rice. Sorry for the plate drip I missed. There was also a salad of good old iceberg.
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The recipe is from Cook Real Hawaii by Sheldon Simeon, great cookbook. Simple to put together, I prefer it with fresh salmon but very tasty with shrimp also. For the sweet soy glaze I reduce down the water the dried mushrooms soaked in and add it to the soy/sugar mix and then reduce to the right consistency, makes a delicious sweet mushroom soy glaze. The recipe says to use a 9x9 pan but I use a regular size cake pan, rice seems to fit better for me.
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Eggs in purgatory - eggs, tomatoes, Calabrian chili, basil, garlic, tomato paste, anchovy paste, olive oil, Parmesan
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Pizza night
Made the dough yesterday. I like to do a cold ferment overnight in the fridge.
Split it into three balls and proof for two hours at room temp today.
Cook at 525 on my pizza stone in my apartment electric oven and it comes out pretty good.
Pepperoni and honey as toppings. Paired with a Roderer Collection 243
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Just bought the cookbook. Thanks, brother! 
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There is phenomenal coconut shrimp recipe in there that is worth making. Nothing like the fried shrimp with coconut pieces stuck to them most places serve.
That looks amazing.
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Grilled salmon w/ Calabrian chile mayo, grilled Brussels and yellow rice. Salad was grilled pear, shredded white cheddar over iceberg.
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Thank you @Rob_Isaacs !
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Looks delicious! What did you think of it?
It was really good! The kitchen smelled really good. Next time I will dial back the sugar as the rice was a bit sweet. We might also try it in cast iron pan to see if we can get some crunch. Overall it is definitely a keeper. It would make a terrific dish to bring to an Asian-themed pot luck.
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Lamb en croute. Lamb loin, prosciutto, and matignon (carrots, celery, cremini, and shallots cooked into mush with wine and lemon juice) encased in brioche.
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Steak and eggs - Flannery hanger steak, egg fried in steak butter, frisée salad with (house) vinaigrette, baby potatoes
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Salad was so refreshing (gems, gorg/feta/almonds w/ light vinaigrette ) and the wine pairing was off the hook. Didn’t take BD Flannery ribeye pic but I like ribeyes more on the medium side. Salt only and dried in the fridge for 2 days before a reverse sear and crust over the grill flames.
Mechanically seperated chicken and pork, salted and lightly scented with paprika, all emulsified with a sweet kiss of high-fructose corn syrup.
Commercially cured with sodium nitrate, and molded in a cellulose casing which was then peeled prior to packaging to produce a uniformly skinless tube with a subtle snap.
They were fork roasted over foraged arborvitae to a glistening perfection by a six-year old. Sliced continental-style and consumed without dressing.
A super bowl needs super wieners.
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Buffalo wings building on Kenji’s recipe. These definitely lead to a juicier yet crispier wing!
Broke down the wings and salted them on Friday. Saturday par-fried them (225f for about 45 minutes) until they were tender. Sunday fried them up proper (before frying, I cold-smoked about half of them; about 2 hours of beechwood). 400f oil for about 8 min. Tossed in a mostly-classic Buffalo sauce (1 cup Franks, 1 stick of butter, couple dashes of Tobasco).
Paired with a homemade blue cheese dressing (blue cheese, mayo, sour cream, some garlic).
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