Dejah

Jeeze!!! That crust ❤️

Beef liver & Onions, leftover Saffron rice, and Yum Yum pickles from a friend. Liver was cut a bit too thin for my liking, but they cooked up quickly for a late supper. I usually make gravy with this but thought it would have drowned out any liver taste, which we love. I didn't eat much of the supper as my stomach hadn't felt well after a pizza lunch out with some friends. The other 5 were fine, so I assume I had stomach flu. I was really sick for a couple of hours, then was feeling well enough to have a good sleep. Slept off and on the next day, with soda crackers and hot water snacking most of the day. Felt well enough to make some wontons (from the freezer) and noodle soup for supper. That stayed down well.

Beautiful! You are the ultimate guide for me with prime rib. This was a single rib roast? IN at 500FG for 30 minutes, then taken out to rest? It's perfectly done! ❤️

A change from the usual roast chicken: Whole Roast Masala Chicken. It was lovely and fragrant. Eaten with Saffron Basmati rice, peas., and pan juice. The little tomatoes and sliced cukes were all for me.

TRYING to watch the scales and tape measure so I can still fit into the "mother-of-the bride" dress I bought nearly 2 years ago. Our daughter actually got married in a private ceremony, Dec. 2019, on the boulevard in front of their home, which was under major exterior renovations! Their contractor was their witness and her Great Pyr Lily was her Maid of Honour. On Oct 1, we will have a big Celebration of Love party / ceremony when she will also get to wear the gorgeous wedding gown she had picked out. Pan fried pickerel with Old Bay seasoned Panko crumbs. Hubby had rice and corn, I had all the little tomatoes in a salad I did a low carb air-fry fried chicken thighs with cauliflower fried rice, just before we went to a Johnny Reid concert Sunday evening. The corn was amazingly good from Superstore, .47 a cob. Hubby had the last 2 end pieces. One of my Elder Chinese "Aunties" gave me some bitter melon from her lovingly tended garden. This is something that we crave whenever we see them! Black Bean Garlic Bitter Melon and Beef on Ho Fun. Altho hubby enjoys the melon, I got the big portion and a few noodles.

Sorry to hear of your injury, but still, amazing meals! Hope you are well into recovery by hunting time.

Had the 2 granddaughters here for the afternoon and evening. All they ever want when they come is Cantonese noodles, with RAW vegetables. I prepped a plate of cucumbers, carrots, and cherry tomatoes for them, to pick along with their noodles. Hubby and I had stir-fried vegetables, leftover prime rib steak, and a few shrimp. Then I found out both girls like med-rare steak! So they got those pieces. We still had enough. Dessert was a fresh juicy peach, followed by 1/2 hour later with a Buttermilk Blueberry Muffin.

WOW! You DO go all out! Looks lovely. Love soybean sprouts, but don't find them often here in our small city.

@Anna N I too love the bone in canned salmon. Luckily, hubby isn't a fan. So I always dig it out and eat right away! Mouth is all better today! Safeway had prime rib steaks on for $8.88 / lb. I went this morning and grabbed 2 packages of 2 steaks, and a small roast. BBQ one with just Montreal Steak spice. I got the bone! A friend gave me 2 lovely cobs of corn from a roadside stand, and a few little new taters. Had green peppercorn gravy on the side. Neither of us used it. Nice to be able to chew again. Started the process yesterday for hubby's Nana's Peach Apricot, Pineapple Conserve. I believe I featured it in my blog years ago. Finished the process tonight after supper. Used 14 lbs of B.C. Freestone peaches, 4 lbs of apricots (SO expensive and rather tasteless) and 4 tins of pineapple chunks. Got 16x500 ml jars, and 3/4 cup leftover that we ate for dessert!

What herbs? Cilantro and?

Oh yes. Would be a waste of fresh salmon. We love both the canned and fresh. I stockpile Clover Leaf canned salmon whenever they go on sale. Right now I have 14 cans. LOL! Hubby will quite often request a can of salmon and toast for lunch. Easy for me! My Mom always loved canned salmon. She likes to dump the can onto a plate, break the pieces up, add a bit of nicely chopped green onion, then a splash of hot oil.

Thanks for the anniversary wishes. The Indian restaurant we went to must have changed owners / chefs since we were there last. It was the lovely naan (actually made to order in their tandoori oven) that we loved, bubbled, layers, light, but these were flat, and appeared to be pre-made and reheated perhaps on the flat top. The buffet was ok, but not up to par of the previous chef. However, it was still a nice evening off from cooking. The next morning at 9:30, I had a molar pulled. It has given me lots of trouble, so out it came! Soft food was prescribed. Made a big pot of conger with pork bones and ginger. Topped it up with Century egg, pork floss, fuyu, and Chinese cruellers (softens in the congee). No pictures. Last night, I made hubby's family's favourite comfort food: creamed salmon with peas (in cream of mushroom soup) with a KD Mac'n'Cheese moat. Roofers came at 8 am this morning, so there was no sleeping in. Had picked up 2 cases of B.C Freestone peaches, and got busy making hubby's Nana's Peach Apricot Pineapple Conserve. Scrambled some eggs, made toast, and had some of the conserve for supper / dessert as one tonight. Just a picture of the conserve in the pot. Will bring to a boil and ladle into sterilized jars tomorrow. Think I will be eating more "chewable" food tomorrow!

OMG! This is over-the-top gorgeous! Happy Birthday, and thanks for describing the prep for this fabulous meal. Not sure I can duplicate the Béarnaise Sauce tho'!

I can';t imagine keeping track of 40 chickens! It was hard enough for me to keep track of 24 Cornish hens I had hidden in the cupboards (after cooking them while hubby was away at work) for his surprise bday party many moons ago. All he saw were 2 of the hens out at a time as I did a deep fry as I got our supper ready. I had to find them all when the guests all arrived! It was a busy week as I prepped for my third joongzi making session! Saturday, my cousin and a friend came and we did up 80 packets. Some were taken home to boil, but I did about 40, ate some for supper, then finished boiling the last 12 by 11 pm. WE had Moo Gwa and pork rib soup, stir-fried gai lan, and joongzi for supper before every left, My cousin picked up tarts at a bakery and I made Agar jelly for dessert. My cousin (Caucasian) and Chinese friend Joongzi for supper~ And now, off to Chilli Chutney East Indian restaurant for our 56th wedding anniversary supper!

Thanks for the compliment on the Char Siu. We love smothered pork chops. Never have to worry about the chops would be dry! I'd just eat the onion gravy with a big slice of that sourdough bread!

Friends coming over tomorrow for a lesson in making joongzi! Been busy all day prepping the ingredients. The bamboo leaves were soaked and rinsed for 2 days. Today, I boiled them in vinegar, to make them really pliable. So a quick supper tonight: pan seared scallops dusted with Old Bay; gai lan with s dash of oyster sauce, and rice. Along with finding the bag of scallops, I also found a 6" Saskatoon pie! Baked it in the Ninja Air Fry oven. Needed to keep the kitchen cool as our A/C died. New one won't be installed until Monday!

Happy Anniversary!

Picked up 3 packages of lamb chops at Safeway late afternoon, each with 3 chops and $5.00 off each package. Couldn't pass those up as I didn't have any supper plans. I air fried them @425 in the Ninja SP101 for 10 minutes, flipped half way. Followed with a 5 min Air Broil for more char. Threw in cut up new taters at the half time flip for hubby; I had mashed cauliflower. Pre-salted chicken thighs with stalks of fresh rosemary under the skin. Air-fried @425 for 15 minutes. Skin was lovely and crispy. More beans from my bean pots. Hubby not a bean fan, He had frozen mixed veg! The granddaughters spent the afternoon with us. They wanted sushi, so I picked some up for them. Hubby and I eat late. We had stir-fried beef tenderloin trimmings and beansprouts. Had lots of cauliflower bought on sale, so it was cauliflower fried rice accompanied. Cauliflower Fried Rice accompanied. Had our quota of vegetables for the day!

Sorry for tardiness in reply, Kerala! I smashed fermented black beans and mixed with a couple tbsp of soy sauce, "massage" in a couple tbsp oil, then a couple tbsp cornstarch to give the silky texture to the ribs. I put about 2 cups of water in the bottom of the pot, set in a rack, then the dish. I used a dish my potter friend made for me. Set the Ninja to Pressure cook for 20 minutes. Quick release.

Per grandson's request, made up another batch of Char Siu - done on the BBQ. He had some for supper, then I put the rest into the freezer. He's going to come up one day and make baos. Another spareribs dish from the packages I bought a few days back: Black Bean Garlic Ribs cooked in the Ninja Pressure cook Eaten with Cauliflower fried rice. Trying to cut back on carbs as I have to fit into a Mother of the Bride dress I bought last fall! Our daughter is finally going to have her "Celebration of Love" belated wedding party on Oct 1. Three previous parties were cancelled due to Covid. Tonight, used the Ninja Air Fry Oven - roasted new taters, fennel, zucchinis and yellow beans, drizzled with Dill Infused Olive Oil @425F for 20 minutes. Did a second tray with more veg and lean ground beef burgers (mixed with crunchy peanut butter, an egg, and 1/4 cup Panko crumbs) AR @ 425 for 10 minutes, then brushed with No Sugar Added BBQ sauce. Hubby had the taters. I had lots of beg! It was a lovely meal with little clean-up.

Can you expand on how you prepared the skin? My grandson wants to try to make Siu Yook. I haven't made this for a long time, way before air fryers. I think I'd try in the air fryer basket of my Ninja Foodie instead of the SP101. Might be easier clean up than the SP101. Thanks in advance.

Yes. The ribs are fresh, not seasoned. They looked so good I couldn't walk pass! This cut is so much easier to work with; just cut between the bones. Some pieces are still bigger than what I normally use, but I wasn't about to haul and heave my cleaver!

Many of my former restaurant customers remained friends, and we stay connected via facebook. Sometimes, they'd request a dish we made in the restaurant. A couple of days ago, I picked up 4.5 kgs of sweet & sour cut pork ribs at Safeway, reduced for quick sale @$28.00. I love this cut as I don't have to chopped into bite size pieces. So I spent the day making Soo's #17, which later became Soo's #13. I think it was @Anna N who mentioned in another post that I sometimes mention my dishes by number from our menu;-) The following is the sequence: Fresh ribs seasoned and will be use mainly for #13 and #17. I also saved a plate full for steamed black bean garlic ribs for later, and made stock for tofu soup sometime. The ribs were put thru' egg wash, then toss and coated with cracker crumbs. Each rib was squeezed by hand for shaping and to make sure the coating stayed on well. That's the way we did them in the restaurant, and the same process for chicken balls (no batter!) The coated ribs were then deep fried = Soo's #17, great for appetizer! Always had a hard time keeping the staff out of the freshly deep fried ribs! To make #13, the ribs were covered with water, vinegar, and sugar. They were simmered for about 30 minutes. I made lots of the "rib juice" and save most in containers in the freezer for other uses. This juice is what made our Sweet & Sour sauce different from the usual ketsup, sugar, vinegar, and red food colouring. To make the sauce, we'd strain the juice, add ketsup, dashes of soy sauce for colour, adjust the sweet and sour balance, then thicken with cornstarch slurry. In the restaurant, we'd have one container of strained simmered ribs and another of the ready sauce in the heated table. Extra rib juice was kept in a covered pain in the walk-in cooler. Supper last night was #13, and some Romano beans mixed with leftover spicy veg from a couple meals back.

No action at the dentist today with my tooth infection. Needed some more antibiotics, a milder one, to clean up the rest of the infection, then extraction on the 30th. Meanwhile, I can eat! First prime rib roast in the new oven. Turned out well. Make Yorkies, roasted new taters, sauteed golden zucchini & sugar snap peas. We had a good meal of the lot, then sent the rest down to grandon. Walking past the meat cooler, my my way for the prescription, I saw these packages. Safeway planned my supper tonight! Sauce was a jar of Classico Tomato Basil Pasta sauce. I don't normally buy meatballs, but the price was right! Served over Pappardelle.

Hope you are feeling better now. Thanks for the recipe link!