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While moving and getting adjusted to our temporary space Leslie and I have been eating out alot. It was nice to sit down and have a meal at home and eat some of Leslie's fine cuisine.
I had a good physical exam today - clean bill of health (well, no new problems and I am off to medications); and tomorrow is my 52nd Birthday. So I made myself a special dinner (tomorrow i am going out to dinner with a couple of friends). I combined oil oil, rice, tomatoes, bell peppers, jalapenos, banana peppers, green beans, garlic, carrots, broccoli, shrimp, clams, cooking sherry, water, onions, mushrooms, and lots of Indians spices.
This particular recipe called for the addition of tomatoes and green beans. Hmmm.... it was ok but next time I'll cook it straight.
I stuffed this 2.5ish lb. of chicken with chopped cabbage, fennel seeds, basil, garlic, red onions, paprika, and salt and pepper. baked at 425F for first 15 minutes and reduced heat to 375F for remainder of the hour. the tip of the wings burned slightly but the meat was tender and juicy.
- grilled eel, onion, and garlic chive
- green salad
- pickled red turnip
- shiitake mushroom and green onion miso soup
- red kidney bean
- rice
From Alton Brown's Very Basic Bread recipe.
Finished bread! The temperature should be between 205 to 210 F (pierce a meat thermometer into the bottom of the bread for the temp). Cool for 30 minutes before start slicing. Don't slice the bread on the pizza peel though (I learned this mistake the hard way) -- use an actual cutting board.
Tenderloin marinated in Chimichurry Spice Mix (from Argentina) with Oliveoil, Vinegar, Salt and Pepper, then cooked medium rare
B)'s daily inspirations home-made by my wife who is an awesome chef. Definitely I'm not a starving artist anymore.
My husband is of some caribbean descent and we both love a good pot of rice and peas! Plantain is always good too! Spinach thrown in there for good measure.
the rice & condiments drowning in the soup (or the pounded tea).
this is one of my favourite hakka dishes from my grandmother's kitchen, the lui cha. being of hakka origin, my grandmother's cooking is mostly influenced by hakka cuisine.
the soup is cooked with a consortment of pounded herbs, tea leaves (hence the name), sesame seeds, peanuts etc. normally 7 types of greens are cooked to accompany the rice and soup. pickled radish, beancurds and (sometimes) dried shrimps are stir-fried together to make the lui cha more flavourful.
See blog post at The Food Pornographer: www.thefoodpornographer.com/2011/06/08/product-review-phi...