johnnyd

"If you skip this step, your ancestors would be disappointed..."

Cold Teriyaki Salmon on spinach, red onion yellow pepper. A hit of black vinegar around the edge. I didn't think I'd finish it, but no...

Slapped together a donabe with leftover chicken, noodles and cabbage in broth and ramen base

Yes! Simple and fast. 2 tablespoons grated palm sugar (We buy it in six-pack discs) 2 tablespoons nam pla or any fish sauce The juice of one lime one or two thai bird chiles - available frozen, takes a minute to thaw in water, scrape out seeds Make a bed of arugala baby lettuce, apply sliced shallots, tomato, cukes, leftover filet mignon, cilantro, mint if you got it. Bon appetit

Yum Nua - Thai Beef Salad

Boxing Day brunch! Latkes cooked in my new Lodge 11" skillet, Ukranian Granny Borscht.

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.

Leftover black beans, plantain fritters, heart of palm salad with grapes

Summer plate. I find myself doing this three days a week

From the What the hell? Let's try it! Dept: Local scallops seared in coconut oil, local strawberries, blueberries from CA, shaved radish and scallions on mixed greens, splashed with my house-made ponzu.

Canadian Halibut is running now. Poached in EVOO and vermouth. Last of the local asparagus and some leftover wild rice