Recently Consumed

I'm still in "long weekend mode" so I hope you don't mind this post of stuff I've recently made at home. I'll have something new in San Diego tomorrow!

I mentioned working with leftovers from China Islamic, especially the suan cau yang rou, which really wasn't ready for prime time. By the next day however, the sour flavor of the preserved vegetable had permeated the broth and also tenderized the lamb. We added some frozen tofu and it was a very "cleansing" and hearty lunch served hot pot style.

As for the deep fried duck leftovers; I diced the meat and skin, crisped it up, then went at it "sisig style".....which, at least to me, sounds much better then "gundam style", or as the Missus calls it "condom style".....

Sour, spicy, salty....good stuff.

The "back up" canned goods we had was starting to get on the Missus' nerves, so it was time to use and replace them. Time to clear out the cupboards. The baby corn and straw mushrooms were the target of Her wrath, so I needed to use them up. The Missus hates the "tin-ny" taste, so I pour boiled water over them. Did a quick stir fry using both dried and red chilies as my base, hit it with white pepper and shaoxing wine...thickened with a combination of premium soy sauce-sugar-oyster sauce-sesame oil-cornstarch and topped with sesame seeds and cilantro.

We finally had enough left-over mushroom trimmings to make some mushroom stock....so of course that meant mushroom risotto. This time I further fortified the stock with old romano and parmesan cheese rinds....the hard parts, making it richer then ever. The Missus wanted pan seared halibut, so I went with a porcini crust.......

Really easy to do.....I ground up a couple of pieces of dried porcini mushroom with sea salt and added that to my usual seasoning. I dusted one side with potato starch to give it some crispness.

The dish needed some color and also something to cut the richness. So I sauteed some diced vegetables seasoned with dill and lemon juice. I used the leftover mushroom powder and the tomatoes worked well with the dill.

I reduced the leftover mushroom stock combined with onions, oven-dried tomatoes, and garlic confit left over from the risotto to make a nice pasta for me.

It was of course, made with garlic oil.......

And then there's this.....it's that time of the year. Can you guess what the Missus wanted a couple of weeks ago?

I hope everyone had a great long weekend!

Thanks for reading!

Comments

[kat]

mmm

[Kirk]

Thanks Kat!