Ok, not the healthiest of meals, but the flavors are amazing.
I rended the fat from diced Csabai (a spicy Hungarian sausage that kicks the shit out of chorizo) and sauteed some diced onions. Added a knob of unsalted butter and tossed in some mixed veggies. Added two day old steamed rice and salt & pepper to taste. Fried three eggs at a very high temperature in oil (almost Dominican style deep fried) to give the eggs a nice crispy bottom, then gently flipped the eggs over for a few seconds and then removed from heat. Plated rice, topped with the eggs, and garnished with Smoked Sardines.
It’s been a very long while since I’ve cooked something exotic for myself and my son. For this evening’s dinner, I decided to bring together my Asian roots with my love of Jamaica putting a twist of Thai into Jamaican pepper pot chicken served with steamed rice. For dessert, something fun… Ben & Jerry’s Caramel Chew Chew ice cream with espresso caramel apples. Yum!
Asparagus & Shitake Ramen
Katis & I picked up some beautiful asparagus at the market, so for dinner tonight we had asparagus & shitake ramen. It was delicious.
With a negative balance in the bank and two days until payday, Katis and I have had to pool our provisions since our return from Budapest two weeks ago. Thankfully we were both fairly well stocked with dry goods such as legumes, pasta, and rice. I had saved some old rolls which I grated into breadcrumbs and combined them with herbs de Provence, grated parmesan, salt & pepper, which I used to bread some catfish portions I had in the freezer. Tossed cooked Penne with olive oil into sautéed garden vegetable medley and grated parmesan, and we had ourselves one hellofa meal.
Seasoned Catfish Portions
Homemade seasoned breadcdumbs
Ready to cook
Keeping it very simple and close to the earth…
Buttered Baked New Potatoes with Cheese, Sour Cream, Green Onions, and crisped Csípős Kolbász (a spicy Hungarian air dried sausage).
Beverage accompaniment: Chilled Káposztalé (a tart fermented cabbage juice).
I look forward to the weekends when Petra & I have the house all to ourselves and I can have free and total reign of the kitchen. We still had some Mahi portions in the freezer and plenty of hand picked walnuts from grandma’s garden, and this season we’ve been blessed with splendidly sweet mandarin oranges. So today for lunch I decided to do walnut crusted Mahi. This time around, I chose to serve it up on a bed of crisp Romain tossed with cukes, red bell peppers, dried cranberries, cherry tomatoes, and cinnamon cayenne candied walnuts all dressed with a citrus ginger vinaigrette. For added richness I also served up a mandarin orange avocado salsa.
- First I marinaded the Mahi portions in an emulsion of lemon juice, olive oil, salt, pepper, and herbs and let them sit in the fridge while I continued with the rest of the prep.
- Prepared the avocado salsa with diced cherry tomatoes, diced red onions, fresh squeezed mandarin orange juice and lemon juice, chopped flat leaf parsley, salt & pepper to taste.
- Candied some walnuts with sugar, cinnamon, and cayenne pepper.
- Chopped some walnuts for the crust and blended them with seasoned bread crumbs.
- Portioned the salad components.
- Prepared the vinaigrette by emulsifying ginger, garlic, lemon juice, olive oil, herbs, salt, pepper, & sugar to taste.
With all the cold prep out done, I coated the Mahi portions with the walnut breading and seared them on a hot pan with clarified butter. Plated the salad and topped with the Mahi…
Paired with a Lychee spritzer