Recently Consumed: Smoked Duck Breast Lettuce Cups and other "stuffs"

Just some stuff made over the last couple of weeks.

Most meals happen pretty quickly, so Unless I really plan to take photos....well, it just doesn't happen. Strangely, most of the weekend meals we've had have been Chinese influenced.

A lot of recipes I've already posted like Cumin Lamb - Zi Ran Yang Rou.

You know....rather simple stuff.....

The problem being....having the Missus tell me what She wants in the morning, then going out and shopping and the prep. Not bad if you're making one dish; but what about three? In less than 40 minutes with prep.....

Remember that Harissa - Cumin - Black Vinegar - Sichuan Peppercorn oil? Well, I recently found another use for it. Seared off some lamb chops seasoned with Sichuan Peppercorns, Cumin, Salt, Pepper, Harissa, granulated garlic, and 5 Spice.

Added the sauce with some minced cilantro before service. The Missus said these were the best lamb chops I've ever made....

Served with some stir fried broccolini with an oyster sauce glaze.

Every week, I buy one of these.

Twice during the week, I mince, along with minced water chestnut, scallions, five spice, and some cilantro and the Missus has a nice salad topping; or something for lettuce cups.

The last two weeks have been interesting; the Missus started by asking for some simple stir fried tofu and veggies with black bean.

Which culminated in Her wanting my version of fish with black bean sauce......it's basically oil velveting, though without the egg whites in this case. The Missus really loves the seared tomatoes and sliced jalapenos.

I ended up making this three days in a row. I went and bought a pound and a half of fish from Catalina Offshore thinking I'd make this once, then we'd have two other meals....it didn't quite work out that way.

When I visited, Tommy told me to try a make something with a Box Crab. It was quite lively when I arrived home. I decided to just put it in the freezer for 20 minutes, then simply boil.

The Missus basically destroyed this in 10 minutes....though She did share the brains with Sammy....lucky dog! She did say that the flavor is really good, but you have to be prepared for the especially hard and thick shells.

Catalina Offshore Products
5202 Lovelock St.
San Diego, CA 92110

So there you go.....

Hope you're having a great weekend!

Comments

[kat]

nice round-up!

[Soo @ hungryones]

Can I come by next time you make those pork chops? Looks awesome!

[Sandy]

Your household eats very well! Where do you purchase the smoked duck breast?

[Kirk]

Thanks Kat!

You may have to fight off the Missus and a few of my friends Soo!

Bristol Farms Sandy. If they don't have it in their poultry aisle, they have them frozen. This is one of the few frozen items I actually thinks holds up well.

[tofugirl]

whoa, that's a pretty different looking crab! I'm not sure I've ever seen one like that.

If I'm ever down your way, I'm inviting myself over for dinner, haha.

[Kirk]

If you're ever down this way you're invited....or at least I'd be happy to take you to dinner Tofugirl!

[Liza]

Can you share your recipe for tofu with black bean? It looks fantastic!

[Kirk]

Hi Liza - It's mostly a bunch of techniques thrown together. A couple of key points; 2 Tb of fermented black beans drained, mix with 2 Tb Shaoxing wine, and dried red chilis, and two small pieces ginger. You'll use this as you base when you start. You'll finish with a sauce made with Light Soy sauce and the following ingredients in ratio sugar (2:1), water (2:1), cornstarch (2:1) and dark soy sauce (4:1). Start with the black bean mixture in hot oil. When fragrant, add your ingredients, when ready, turn flame down and add finishing mixture.

[Liza]

Thanks so much Kirk! I have to try it.

[Kirk]

Hi Liza - Please let me know how things turn out!