johnnyd

Sichuan beef & peppers

Leftover taco flank steak with back-up band

Went looking for it to see how much garlic in the recipe. Didn't find it but his Seafood Cioppino looks incredible.

I love steelhead. Ima going to have to do this. I'd stop at the garlic though, you had enough going on.

Taquitos with blasted cotija cheese last night

I found a method that works. Local little ones are steamed, then immediately cut in half, brushed with veg oil and roasted in cast iron at 375 for 15min, shake, then until browned. The outside are crusty and the inside like pillows

Picanha, roasted potatoes and house-made chimmichurri

Snacks Levantine. Could use a sprinkle of sumac. Next time.

I got a couple donabes for me and the Ms. This one is a mille feuille with cabbage and thin-sliced pork belly, simmered in a dashi broth.

As long as they're still catching tuna off shore, I'm going to make my now favorite lunch - seared Blue Fin belly with Japanese pickles and kkakgudi, cubed daikon kim chi

Lobster over corn puree, with sage, chives garlic butter sauce, and some great tennis

Terrific pictures!

Olympic Lobster rolls

Outstanding plates, Liuzhou

Blue Fin Tuna still running off-shore, so the stores are awash with it. Here's some seared belly served with avo, pickled ginger and kkakgudi - cubed daikon in gochugaru, fish sauce, ginger and scallion. Our local Korean store makes it fresh. Sublime. Quite possibly my new favorite dish.