sucks following iron chef shaun..but here goes.

I cleaned my garage today (ahem..working from home) so my Tesla electrician doesn't ***** and moan about having to move my stuff.

dinner had to be quick and it had to go WITH BEER.

so I fired up the grill and made a quick SQUID SALAD. went with a Spanish flavor profile. smashing Thai flavors in my mortar and P felt like too much work.

http://forums.pelicanparts.com/uploa...1632267974.jpg

I did the pork chop with mustard cream again but I did 2 hours in the pool at 140 and I made the cream sauce in a clean pan. Awesome! And my favorite <$20 rioja http://forums.pelicanparts.com/uploa...1632373109.jpg

You are correct Sir. Hoping to make lobster stock this weekend for the other ones.





I don't know, your dishes consistently look better and tastier than mine, I'm more aspirational.

I found tamarind paste in a ready to use form. That changes everything!

So I did crying tiger beef again. The dipping sauce is the star. And strangely enough, so was the sticky rice a steamed in a sieve.

I found tamarind paste in a ready to use form. That changes everything!

So I did crying tiger beef again. (Hanger steak cut) The dipping sauce is the star. And strangely enough, so was the Thai sticky rice a steamed in a sieve.

http://forums.pelicanparts.com/uploa...1632450089.jpg
http://forums.pelicanparts.com/uploa...1632450089.jpg

Tamarind. The bane of all Thai recipes…

How much to use?

I started out making my own from tamarind pods. What a pain in the ass that was… then I found bricks of very thick tamarind pulp. Had to boil that in water but it was better than starting with pods. Then I found tamarind concentrate, which is probably what you have discovered. That was great until I realized that lots of Thai recipes use a watered down version, called tamarind water. How much paste or how much concentrate and how much water? No answers…

In the end, it’s just a guess…

Made a Mediterranean vegetable mix to freeze.
30-60min cook time.
Heavy on the dill.
http://forums.pelicanparts.com/uploa...1632685101.jpg

Chicken & pork bone broth,
Dried shetake mushrooms (soaked in sweet Hon Tsuyu/soy/water), and a piece of sliced frozen candied ginger.
Simmer for an hour to soak in.

A dab of red miso paste, Shumai dumplings, chicken sausage, and frozen 1-min noodles.
Let it marinade in slow heat a while.

http://forums.pelicanparts.com/uploa...1632685329.jpg

John70T..looks so good!!!


here is my dinner tonight. Miso Steamed spare ribs. rice of course..and the Chinese broccoli not pictured.

http://forums.pelicanparts.com/uploa...1632700335.jpg

this is the CRAZIEST vegetable. i love it. Chinese Bitter Melon. i did a pork black bean and garlic sauce.

dumped it all over rice. it is super bitter, and for the 1st third of my life i HATED it. now i love it and when i find it at the chinese grocery store, i grab a couple. my wife likes it, not loves it.

http://forums.pelicanparts.com/uploa...1632853054.jpg

Simple burgers on the grill last night.

http://forums.pelicanparts.com/uploa...1633010486.JPG

Chicken korma with turmeric rice. Turned out to be far better than expected though I will increase the spice volume next time. Also bone the chicken thighs vs. a long slow thigh braise. And make some garlic naan.

http://forums.pelicanparts.com/uploa...1634687823.jpg

Stir Fried cauliflower rice, Sesame oil, soy sauce (LEE KUM KIM extra special mushroom), Portobello mushrooms, sweet peppers, fresh ground ginger, habenero, trinity, beaten egg, salt, fresh ground black pepper, corn, bacon, topped with shrimp, scallops, lime wedges and paired with a Pauliner Hefe Weisen for me and a Cabernet for Mrs. Doug.

http://forums.pelicanparts.com/uploa...1634692935.jpg

Fried shallots and pork with wilted baby bok choy and Thai rice fettuccine in soybean hot chili oil and toasted peanut sauce. Must be mixed all together before eaten. Have to work on my Asian plate designs. But this was special. Toasting the peanut butter in the wok before making the sauce paid real dividends.

http://forums.pelicanparts.com/uploa...1635386362.jpg

Vietnamese spring roll with peanut sauce (chef John).
peanut butter, brown sugar, heated coconut milk, fish sauce, soy sauce, toasted sesame oil, cayenne pepper, lime juice, diced habenero, chopped peanuts and cilantro on top.

Rice vermicelli, rice paper, shrimp (sliced), habenero, cilantro, mint, basil, shallots, carrots, jalapeno.

My Publix sushi chef suggested I use two rice wrappers overlapped since they were a smaller size. Good tip. You get about a million rice papers for $0.79.

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http://forums.pelicanparts.com/uploa...1635421872.jpg

Sinigang. Always one of my favorites. We went to "Seafood City" yesterday - an asian supermarket. It's always amazing to go there & if it were closer, I'd always shop there. Selection of vegetables, meats, fruits, sea foods, and everything else is always much lower priced, more extensive, & better quality than the big chains. Same goes for a more local hispanic super market I like. We bought, vacuum packed, & froze some chicken quarters @ $1.39/lb. among other things.

http://forums.pelicanparts.com/uploa...1635442177.jpg

The fridge was a bit overstocked with veges from the Asian market, so my wife whipped this up to use some. Base was coconut milk with curry. We actually don't eat soup dished every day.

http://forums.pelicanparts.com/uploa...1635828237.jpg

Angus patties w/McCormicks Montreal seasoning in cast iron, havarti, Founder's mustard, Hellmans, brioche buns, avocado sauce, red onions, l and t
http://forums.pelicanparts.com/uploa...1635970391.jpg

^^^ Yumm!