Here's a quick post of stuff recently consumed in the mmm-yoso household! I hope you're having a great Lunar New Year weekend!
Mahi Mahi with a spicy red pepper and tomato sauce.
Robalo Seared in Duck Fat with a Bacon-Sweet Potato Hash and Arugula:
The warm weather has me using my smoker quite a bit.
I always smoked a couple of chicken legs, whic makes great sandwiches or BBQ Chicken Salad.
I noticed I've been eating a lot of salads recently......
I'm waiting for another cold snap so I can make chili again....
Cheese plates are always welcomed in our household.....
The Missus is not fond of hard cheeses, but I really enjoyed this Vento D'Estate, which is aged under a blanket of hay.
Anyway, that's it for now....I'll be back tomorrow with stuff I didn't make at home.
Here's Frankie greeting the day......
great selection of meals
Posted by: kat | Saturday, 01 February 2014 at 10:40 PM
Curious - where's your go-to cheese place?
Posted by: James | Sunday, 02 February 2014 at 07:49 AM
Hi Kat - Thanks!
Hi James - Whole paycheck, Bristol Farms, Venissimo.... usually just Bristol Farms, though the folks in the department really don't know their product, I like the selection.
Posted by: Kirk | Sunday, 02 February 2014 at 10:46 AM
Happy New Year. Your home cooking looks better than any fine dining entrees out here in the desert.
Posted by: Ed (from Yuma) | Sunday, 02 February 2014 at 01:17 PM
Who needs to go out when you get such great food at home! Man, drooling over here.
Posted by: tofugirl | Sunday, 02 February 2014 at 05:49 PM
gung hay fat choy
Posted by: nhbilly | Sunday, 02 February 2014 at 07:06 PM
Thanks Ed!
You flatter me TFG!
Happy Lunar New Year to you and the family Billy!
Posted by: Kirk | Monday, 03 February 2014 at 06:08 AM
Nice pictures of your BBQ Ribs and Chicken. What type of smoker do you use?
When you make your Chili next, please post your Chili recipe.
Thanks
Posted by: Jim Osaki | Monday, 03 February 2014 at 01:10 PM
Hi Jim - Thanks so much for taking the time out to comment! I use a Weber Smokey Mountain. As for the chili, this is my base recipe, though I've made a few adjustments over time:
http://mmm-yoso.typepad.com/mmmyoso/2007/01/local_kine_chil.html
Posted by: Kirk | Monday, 03 February 2014 at 07:22 PM