The Missus has gotten used to having some pretty good stuff for Sunday lunch recently. I guess She thinks I'm on a bit of a "streak" so why mess with it. It's sometimes a bit of a challenge as like this past weekend. The Missus wanted me to make some Buta Kakuni for Her friends, but since She really doesn't "do pork" wanted a couple of pan seared scallops.
Oh, and just to see if I could pull it off, why not use some of the virgin coconut oil She purchased at TJ. Coconut oil? I'm trying to cook something, not make suntan lotion.....
Anyway, this gave me a chance to make something I've been wanting to for a while. The Missus loves Okinawan Sweet Potatoes. Which by the way is not ube. When we're back home in Hawaii, the Missus will just stick a couple in the microwave and just eat them whole. When I left Hawaii, Hawaiian Regional Cuisine was just taking off. (Remember the Great Chefs of Hawaii TV series?) And mashed Okinawan Sweet Potato seemed to be on every menu. Anyway, as much as the Missus loves the stuff, butter is persona non grata in our household....at least for cooking, so I've kinda kept away from making the stuff....until earlier today. I used a just about 2 tablespoons for a pound of sweet potatoes, along with creme fraiche, heavy cream, and a touch of salt.
The Missus loved the sea scallops, simply seasoned with sea salt, smoked salt, fresh cracked black pepper, and lime zest. Dusting it with some potato starch gave it a nice crisp layer. Komatsuna, Japanese turnip greens, simply sauteed with garlic and some crushed red pepper gave the dish a nice color.
The potatoes turned out well, the cream aided in fluffing it up when I folded it in with a fork. Kind rich and heavy stuff, though.
Ignore the egg and daikon....that's part of the Buta Kakuni I was making. I ended up having at Buta Kakuni Bowl.
You can tell that I'll soon be needing a nap, right?
Last week the Missus wanted some smoked salmon, which was easy enough to do. I got a nice piece of wild salmon and took by Camerons stovetop smoker out of the cabinet. Seasoned with sea salt, smoked salt, and cracked pepper....topped with a couple of sprigs of dill and smoked for 20 minutes.......
The Missus finished every little bit of this along with the dill-caper sauce I made with creme fraiche, lemon zest, and a touch of good 'ol mayo (texture).
I guess we don't have to worry about the Missus starving to death anytime soon, do we?
The pork is starting to work on me, so I think I'll take a nap. Here's another photo of some meal I had recently just to clear out the memory card.
Happy Sunday!
Everything looks great Kirk! I reminisce the Fall evenings when the Ishiyaki-imo truck would swing by the neighborhood with loudspeaker. They were cooked with heated river rocks, hence the name. Thanks for the memories!
Posted by: Dennis | Sunday, 06 May 2012 at 03:18 PM
I love scallops. Where did you get these? How do you cook them - is the trick to pat them super dry and sear over high heat?
Posted by: Faye | Sunday, 06 May 2012 at 04:00 PM
Coconut oil is really interesting.
One of our seven dogs is an Alsatian that is allergic to meat and has skin problems. We also have a deaf, one-eyed white Great Dane also with skin problems.
Since we started giving the pair coconut oil, their skin is a lot better. (The skin condition is a lot easier to monitor with the white dog; I know the Alsatian is doing better when he doesn't scratch, bite, shake his head or cry.)
Posted by: Gypsy Jan | Sunday, 06 May 2012 at 04:13 PM
All looks good! Where can i get potatoes?
Posted by: Jennpark1 | Sunday, 06 May 2012 at 04:14 PM
Looking good.
I really need to get myself a stove top smoker.
Posted by: nhbilly | Sunday, 06 May 2012 at 08:30 PM
Hi Dennis - Man, that smell would have been pretty hunger-inducing!
Hi Faye - These weren't super great untrested scallops, but were wild sashimi grade from Marukai. Pat dry, season, dust, and sear over high heat without overcooking....
Hi Gypsy Jan - I gotta pay more attention to stuff like this I guess. It sure had me a bit confused at first. The dish turned out well, but it's pretty strong stuff...perhaps Sammy and Frankie will take a liking to it! Thanks!
Hi Jenn - I got these from Marukai
Hi Billy - If you'll do small batch, hot smoking, it might work out real well. I've had mine for almost eight years now!
Posted by: Kirk | Sunday, 06 May 2012 at 09:13 PM
everything looks delish!
Posted by: kat | Sunday, 06 May 2012 at 10:10 PM
looks amazing! those sweet potatoes also make a great snack. just steam and then sprinkle sea salt on them when cold.
Posted by: Lynnea | Sunday, 06 May 2012 at 10:21 PM
Just got back from oahu, tried the steamed potatoes at youngs. Damn i miss all the foods..
Posted by: Jennpark1 | Sunday, 06 May 2012 at 11:42 PM
Thanks Kat!
Hi Lynnea - The Missus usually just pops them into the microwave....
Hi Jenn - I feel the same way when I get back from a visit there too!
Posted by: Kirk | Monday, 07 May 2012 at 07:11 AM
Kirk, you put most of us to shame. To cook like that regularly -- and then to have time to write it up.
Posted by: ed (from Yuma) | Monday, 07 May 2012 at 08:00 AM
Your Missus sure is lucky with all the good grub you make. Love that bottom potato, BTW. Looks like a tornado-cut potato :D
Posted by: Michelle | Monday, 07 May 2012 at 04:36 PM
Bravo! Everything is so Paleo minus the starch!
Posted by: TFD | Monday, 07 May 2012 at 08:54 PM
Hi Ed - LOL! It's not that much actually. The only thing that made it "postable" was the use of the coconut oil, which I thoguht was interesting.
Hi Michelle - I dunno about that....I'll have to poll the Missus and find out how lucky She feels! ;o)
Yikes, more paleo TFD??!!??
Posted by: Kirk | Tuesday, 08 May 2012 at 06:51 AM
beautiful meal kirk! I'd love to make buta kakuni at home. the sea scallops looked tasty, but what I really want to try is those mashed taters. that purple color is crazy. I have mad love for orange sweet potatoes, and I love ube flavor, so maybe I'd like these? :) would they be good candied too?
Posted by: Hannah J | Monday, 21 May 2012 at 11:21 AM
Hi Hannah - If you like sweet potatoes you'll love these! They'll probably do well candied, though I think they might be a bit sweeter.
Posted by: Kirk | Tuesday, 22 May 2012 at 07:21 AM