Recently Consumed

Just a quick post for a very pleasant Friday evening....some of the stuff we've had recently.

The mother of a friend of the Missus makes her own XO Sauce and we were given some recently. I made some shrimp with XO sauce and it came out rather well.

I found the flavor interesting, very different from the bottled stuff......so this sounds like a new project for me.

They recently had King Clip at Catalina Offshore and I was lucky enough to be there. Made King Clip sauteed in Bacon Fat and Garlic Collard Greens,

We're working through our third batch of Suan Cai. The recent bit of rain we had gave us the perfect chance to make Suan Cai Yang Rou.

Other than that, it's just pretty routine stuff......

I hope everyone had a great week!

 

Comments

[kat]

yummy round-up!

[Peter]

I make a sort-of XO sauce.

I say sort-of because
i) I never really bothered to look up what an XO Sauce is supposed to have
ii) I start with a regular jar of off-the-shelf Chilli oil with bits in it.

What I do is toast off some dried shrimp and little dried scallops in a hot pan as you would spices. I bash the shrimps in the pestle and mortar and shred up the scallops then I fry off the mixture in some of the chilli oil from the jar before adding it back in and giving it a good stir.

I've been on a bit of a chilli mission recently and have some Facing Heaven chilli growing (hopefully) in the conservatory so maybe if I get a good crop, I can have a go at making something completely from scratch.

[Jim Osaki]

Thanks for the great pictures.

BTW, what was the price per pound of the King Clip?

Is Catalina Offshore open to the public?

[Kirk]

THanks Kat!

Sounds pretty close to XO sauce to me Peter. I think the best thing I made with my batch of Ghost Chilies last year was the Louisiana style hot sauce.

Thanks for reading and taking the time out to comment Jim. The King Clip was $19.99/lb. Catalina is open to the public Mon - Sat 8am - 2pm.