Now its starting to feel like summer, all I wanna do is grill stuff over charcoal
bbq chicken quarter (leg and thigh boned out and pounded, glazed in a strawberry and mustard bbq sauce), grilled zucchini, green garlic caesar on the bottom and a salad of blanched green beans, jalepeno and garlic scapes. quick and easy and so so delicious. enjoyed with some lovely pinot
It’s Philippine Independence Day today; so it’s yet another holiday. No golf today, I just stayed at home; but did make the main (fish) course for dinner - roasted halibut with white miso, sake & mirin. Very simple; but quite nice.
Happy Independence Day!!
Thanks. I thought just now that I should’ve cooked a typical Filipino dish. I then realized that, aside from breakfast food, I’ve never cooked a typical Filipino dish in my life.
Rob the more I look at this the more I want it.
Did you have a recipe or anything to guide for the turkey bulgogi?
It’s a recipe from the Chili Crisp cookbook. I highly recommend this book, delicious recipes that work.
The recipe uses sliced beef but I only had ground turkey, worked out great. I browned the turkey first and then added the marinade.
The eggs are just cooked on top of some chili crisp and sesame oil. I was out of sesame oil so I just used sesame seeds instead.
If you are a chili crisp fan you need this book.
Looks great, but 2 questions: 1) why would you ever have ground turkey in the house? and 2) ran out of sesame oil??? Would you run out of salt?
Your cooking is admirable, my friend, but your freezer and pantry leave something to be desired. 
Yeah, I’m not proud about it…
My wife picked up two packs of ground turkey, at least it wasn’t the tubes… Think I did pretty good when faced with the ground turkey challenge!
Ground turkey makes a decent Nam Sod. The end.
I did make chili crisp fried eggs for breakfast this morning. I only eat breakfast on my days off.
Larb was my wife’s plan for the turkey, we were out of a lot of ingredients for it though. I prefer lamb to turkey if I have a choice. I would make the turkey bulgogi again, thought it was tasty.
Larb another good choice. I’m going to do the bulgogi soon.
From last night.
Our son wanted some tri-tip so I was more than happy to oblige. Paired with Yukon gold potatoes, grilled peppers and a 2009 Branaire Ducru, while enjoying the Stanley Cup playoffs. Marinated the tri-tip for 24 hours with soy sauce, water, brown sugar, lemon, olive oil and garlic. Everyone enjoyed it and there were plenty of leftovers for today!
Semolina fried mussels and grilled artichoke hearts with pickled fennel, mussel emulsion and grapefruit olive oil sauce.
Oh.my.gods.
Has been a crazy weekend of cooking with in-laws, my parents, friends, family… and a double grad party of 60 people. While the pork shoulder (fresh, had been hanging for 4 weeks) smoked on my Mill Scale 94 was insanely good, the star continues to be the Mac and Cheese. I’ve got a couple of cookbooks that I genuinely believe are worth the cover price for a single recipe, but Chris Lilly’s Mac and Cheese is the greatest. I cooked a double portion here, doubled the Frank’s hot sauce and added bacon on top
What are the components of the mussel emulsion? This looks delicious!
FFS that looks good and makes me want to open every bottle of Champagne, Loire White, and BDX Blanc in house to try with it.
My 16 year old daughter had been requesting Birria Tacos for a few weeks so yesterday was the perfect opportunity to tackle the project for the first time.
I salted the beef cuts (shank, short ribs and neck bones) the night before and left in fridge. Sunday morning after breakfast I got to cooking. Used dried anchos, pasilla and guajillos. After browning beef, sweated onions, plum tomatoes and a whole head of garlic in the rendered fat. Spices included cumin, Mexican oregano, coriander, bay leaves, clove and cinnamon. When the onions/tomatoes/garlic were softened, added tomato paste and the rehydrated chiles along with enough beef stock to cover. Simmered that for about 30 minutes, blended it all and added back to Dutch oven. Beef went in and everything gently bubbled away for a little under 4 hours.
After getting back from an afternoon playground session with our 4 and 3 year old boys, daughter and I got to work. We fished out the beef and I proceeded to shred by hand. She strained the consomé into a new stock pot to get rid of any skins and grist. Adjusted for salt and simmered the consomé for a bit. Then came the fun part:
