scamhi

pork chops and a cauliflower. used some hot cherry peppers, garlic parsley and chicken stock on the chops. the cauliflower was roasted and topped with parsley and grated parmesan. With rose. Last shot dinner in progress

a 12oz domestic wagyu strip steak. trimmed of fat and cut into batons for cooking. served with japanese quick pickles. rice for husband and sake for both of us.

temps have gotten quite warm in SW Florida. Dinner was wild canned tuna, canned and rinsed white beans, red onion, parsley, lemon juice and olive oil. Added a single campari tomato and 1/2 of an avocado after the picture was taken.

Memorial day Borrowed a little electric smoker from my cousin nearby. Loaded it with cherry chunks. Cooked ribs approx 4 hours and added chicken wings for the last 2 hours. Served with homemade creamy cole slaw and new potato salads- no photos

ground pork with chinese eggplant

@BKEats thanks. I bought them from Regalis and had them Fedex'd down to where we are sheltering

we made marinated Kurabota pork chops. hoisin, fish sauce, gojuchang, sesame oil, chili crisp, fresh grated garlic and ginger. charcoal grilled Topped with a crushed peanut, scallion and cilantro mix. Served with zucchini a scapece (not pictured) wine was a 2004 Chianti in magnum

dinner last night. more gojuchang sauteed shrimp and a quick pickled cucumber radish salad. Chablis in the glass 2017 Pattes Loup Vent d'Ange

not sure I would want to introduce orange flavor to compete with the pineapple--- but GO FOR IT!

dinner last night was grilled chicken breast marinated in a mint, dijon mustard, olive oil and a little vinegar marinade. Greek Salad. With a favorite rose.

made a daiquiri with 2oz Pierre Fernand Stiggins Pineapple rum. 1 oz fresh lime juice and 1/2oz 1:1 simple. Delicious drink.

we drank another namazake. With soy flavors we go to sake pretty often

dinner last night. Kalbi marinated boneless short ribs- grilled over charcoal. with a thai cucumber and tomato salad (serrano, fish sauce, lime zest and juice, garlic, ginger, sugar, oil, dried shrimp, crushed peanut dressing) and some kimchi from a jar.

made stuffed tomatoes last night. (tomates farcies) filling was ground pork, sauteed onion and garlic, parsley, fresh thyme, one egg and 1/2c pulp of the tomato finely chopped. I took the rest of the pulp and made a sauce with garlic, and a little saffron bloomed in chicken stock

shrimp stir fry, garlic, ginger, frozen peas and fresh carrots chicken stock, slurry and a lightly beaten egg

roasted eggplant cut 2 ways with mint, champagne, chopped salad, chicken shawarma( from NY Times website), israeli feta from trader joes and plated with tahini

I stopped eating breakfast. it is NOT important except to the folks selling breakfast foods. I start my eating 16-18 hours after we finish dinner the previous night. https://www.nytimes.com/2020/02/17/well/eat/the-benefits-of-intermittent-fasting.html

eventually turkey meatballs show up in my dinner rotation...and that was dinner last night. With a dollop of whole milk ricotta.

Chicken in green tomato and chipotle sauce- aka pollo en salsa de fresadilla y chopolte. the puligny was served post margaritas.

Shrimp seared in gochujang sauce thinned with a little olive oil. With sauteed cabbage with 1- jalapeño, onion and cumin seeds and more albariño

always happy to open and share a few bottles

at my quarantine home we have 2 54 bottle wine fridges (full of course) at home in BK, NY another full cellar with many many more bottles and 115 cases at offsite storage in NJ.

steamed clams with herbs (scallions, cilantro and parsley), used wine, chicken stock, garlic and olive oil and grand cru chablis

dinner last night. All done one one sheet pan. Roasted fennel and shrimp seasoned with olive oil, garlic and ground cumin. Another Namazake to drink

we had a Thai inspired dinner last night. Thai-Style Tomato Salad With Cucumber and Ginger from the NY Times website- did not use ginger- amazing flavor will make again. and a Flat prime brisket browned and then braised in red curry, coconut milk, beef stock, kaffir lime leaves in a 320 degree oven for 3.5 hours. then fork shredded and topped with mint and basil and cashews. served over rice noodles