She Does This Sht All The time
 

Sorry I almost never post here. Sorry the pic was taken halfway through the meal. "She" needed to do something with a head of red cabbage that looked more like Romaine lettuce than cabbage. So.....

Chicken thighs baked in butter, garlic and homemade chicken stock.

Arugula with a topping of tahini, maple syrup, apple cider vinegar, balsamic vinegar and dijon mustard. (not too vinegary)

Quinoa with the butter/garlic stuff ladel'd on.

Brussels sprouts.

Stove-cooked red cabbage with maple syrup, apple cider vinegar and pepper. (not too vinegary)

The combination was perfect. Each taste complimented the other. White wine.

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Last night's dinner. Fried pork chop from a local pig farmer guy. There is a HUGE difference between cheap commercial pork and pork from a local artisan. I prefer a good pork chop over a beef steak.

Also, cubed sweet potato covered in spices (cumin, paprika and cayenne) and baked. Spiced/baked tofu. Black beans with a little red onion and garlic. Brown rice with a little oregano and garlic. Uncoooked spinach. Raw red and green peppers for garnish. The sauce is mayonnaise, lemon juice, Sriracha and garlic powder.

She does this sht all the time.

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^^^ That 'Chop' looks delicious!

It certainly was. The sauce was great as well, and the baked/spiced sweet potato cubes were amazing. She has a butternut squash on the counter, so I will be praying she does the same thing with that.

Pineapple fried rice and drunken noodles.http://forums.pelicanparts.com/uploa...1636317304.jpg
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Chicken katsu sando. Doubled up on the panko, wish I had made more katsu sauce. The cabbage was really nice but may pickle some next time and mix fresh and pickled. Definitely an awesome sandwich. Need to find proper Japanese milk bread.

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Dover sole roll. Very tasty. Needs a lot of work. Had an idea at the market to make a sushi roll out of a sauteed sole dinner, first attempt. I was originally going with sauteed sole with lemon butter caper sauce, asparagus, carrots, red peppers. Decided to keep it more Japanese with the sauce and yellow and red peppers and carrots. Needs snow peas and some green onions to say the least. White fish in a white rice roll is pretty monochromatic. Sauteed the sole, deglazed with mirin and added dark soy and oyster sauces and reduced to a syrup. All in all a worthy thought and taste bud experiment. Need to get a proper sushi roll mat.

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For Thanksgiving a friends asked me to cook two small geese and a duck that he shot. Here’s two of the three. He delivered them to me like this so I couldn’t roast them.

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So I deboned them.

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The duck was braised in red wine with shiitakes, served tossed with sauteed shiitake in a red wine reduction.

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One goose was stewed with veg, like a French farmer might do.

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Other goose was pounded thin, layered with pounded pork loin and bacon, wrapped around chestnut stuffing, and that wrapped in puff pastry. Roulade style.

Cantonese stir fry pork udon noodles in black pepper sauce. This was a lick the plate clean kind of dish. Marinating the noodles before going into the wok paid real dividends. Will add more garlic in the future.

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The gf wanted Indian food, and she wanted it spicy. My stomach is gurgling.

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A nice ribeye au poivre. Really just an excuse for a great steak with a Sidecar cocktail using Courvoisier XO. Neither disappointed.

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I'm a big fan of Indian food but gotta say - It doesn't photograph well! :D

3 days of prep, it's finally here, birria taco day. These are so worth the time and effort and very fun to make. Seriously considering opening a birria taco food truck. Instead of traditional beef or lamb, I used a Boston butt to make carnitas, 12 hours in the crock pot. Dipping consommé is 50/50 chili sauce and crock pot stock. Could just drink this alone.

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Looks good…

Tacos look good, Shaun. You always do a great job with both cooking and photo presentation. As do the others who post here. It's much appreciated!

Shaun,
Tacos look fantastic.Where did you get the tortillas and how did you cook?

Thank you gentlemen.

Dan, tortillas are from Stop & Shop in the Mexican food aisle. I don't think they locally produced but are still fresh. For the tacos, I put them in the chili sauce in a pan, both sides and then they go on an electric griddle that I put some beef fat on and they start to fry. Then lay down the cheese, then the pork and whatever else you want. Have to vigilant and flip over to a taco shape after a short time and then flip back and forth until each side gets hard and crunchy but not burned. Taco holders are a must and then just put whatever you want inside them.

The center one in the final pics above is just a hard taco shell I had left over. The other two are birria style.

Definitely try them!

I’ve made about 20 pounds of Carnitas in the last couple weeks. Good stuff. God bless the pig

Ribeye bulgogi over sesame glass noodles. It was 8F out so I had to use the wok instead of grilling the beef. Would have been better grilled but not complaining, the ribeye strips were super tender and filled with flavor after marinating the whole day. Ended up mixing sriracha and more sesame oil into the noodles... I could see doing that in the wok with a little brown sugar to caramelize them. Now I have to go to a Korean restaurant to compare.

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Crappy weather today, so I felt like pasta. This is loosely based on a pasta alla Norcina.

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