Kim Shook

MiFi – gorgeous steak sandwich! Cass – I love your pizza – those bubbles are perfect! rarerollingobject – lardo on bread…brilliant! djyee – love the looks of your sausage dinner – especially the soft, brown onions (Mr. Kim would love the kale) Ann – your pasta looks perfect, as does the meat sauce – great consistency. Prawn – gorgeous meat!!! I’m with you on the surf and turf. I love both, but not together – too much richness? The only version I really like is country ham and crab. Blether – not derailing at all – a picture of your kitchen – what could be more apt for eG?? Glad you are safe, my friend. Like Rico, my first horrified thought was for my eG buddies! Shelby – if Mr. Kim sees that picture, I’ll be making those burgers for dinner tomorrow. He’s been dying to try one since he saw them on some TV show. But where is the ‘money shot’ ? A couple of recent dinners – I did end up making carnitas with that overcooked slow cooker pork from last weekend. It turned out very well: Tender, moist pork with salty, crispy edges. I made tacos with the carnitas: And served some of the shrimp and pineapple fried rice that I fixed up from the other night. I added some ginger, fish sauce, pepper and extra soy sauce and it turned out great! Mr. Kim had some kale: Another night I just made some tunafish salad sandwiches and more fried rice:

What a wonderful, delicious and so very readable blog! I haven't responded much this week (sneaking in to do so from work today - can't do that much), but I've read every word and savored every picture and description! Can't wait for MORE!!!

Katie said everything that has been running around my head since I read this post earlier today and she said it so much better. I don't think that folks get a 'bye' on all their practices based on 'culture' and 'tradition'.

Wow. For some reason, I notice here at the breakfast thread more than the lunch or dinner threads just how international we are here at eG! Amazingly assorted and delicious looking breakfasts, folks! Simple breakfast this morning: Eggs, bacon and ET bagels.

Yes, we've said that often. If I ever get to retire, I'll be that peculiar woman walking up and down the streets trying to give away cupcakes and cookies!

Dejah – the ‘sauce’ for the lamb was a combination of sautéed onion, red wine, garlic and chopped tomatoes. The chops are braised in the sauce for an hour or so. It would be hard for it not to be good with all that, huh ? An extremely disappointing dinner last night: Two new recipes: Ginger glazed mahi-mahi, shrimp and pineapple fried rice and sautéed snow peas. The glaze for the fish was very good, but the mahi was extremely fishy tasting. The rice was fine, but bland – I’ll have to play with the seasonings a bit. We really liked the combination of shrimp and pineapple. And the snow peas were mushy. Blah. We ended up sharing a bag of Taco Doritos and watching 3 episodes of Jeeves and Bertie <_< ! Dinner tonight was supposed to be some country ribs with a hoisin bbq sauce. I thought I’d play with the bland fried rice a bit and use it as a side to the ribs. I put the ribs in the slow cooker before we left the house this morning to do some errands. I figured that we’d be back LONG before the 6 hours that the ribs were supposed to cook. Best laid plans. We didn’t get home until EIGHT hours later. The meat was literally falling apart. We ate a late lunch (at a chain restaurant called Café Caturra – awfully good soup, sandwiches and salad), so we weren’t hungry anyway. I’m thinking maybe carnitas for dinner tomorrow. <sigh>

cakemuse – I am utterly gobsmacked by those chocolates. What gorgeous work! I honestly don’t think I’ve ever seen lovelier! And, more importantly, they sound delicious! I made an angel food cake drizzled with chocolate glaze for a work birthday: It disappeared faster than any other cake I’ve ever taken in before! It was really good. To use up the yolks, I made a 12 Yolk ‘Angel Food’ cake with orange extract and dried orange peel the next night: Fluffy white frosting w/ the same orange flavorings. I’ve made this cake before and the flavor is good, but it is a little dry and somewhat tough: Here's the recipe. Any suggestions for improving the texture and moistness of this cake?

I looked all over NOLA for this cookbook when we were there last spring and couldn't find it. I thought it was an amazing concept. Thanks for the reminder - I just added it to my amazon wishlist! Looking forward to your week!

Judiu – thank you! We love cheese soufflés – they are good for breakfast, lunch or dinner! deensiebat – that kale pizza sounds great and I don’t like kale! djyee – that strata is GORGEOUS! Dcarch – thank you. The razor clams look delicious, as does the naan. What is the sauce on the clams? It almost looks like salsa. robirdstx – the quiche is lovely. As far as getting your sunburst to brown, I have two ideas – brush it with an egg yolk wash. If it still isn’t browning up the way you want, cover the edges of the crust with foil and run it under the broiler for a couple of minutes. Dinner last night was a reaction to the warm day: Salad with an olive oil and orange muscat champagne vinaigrette, the last bit of Ann T.’s gorgonzola garlic bread and chicken macaroni salad with pineapple and shallots (I think that macaroni salad should have been on a colored plate!). As today was much cooler, I decided to braise some lamb shoulder chops that needed cooking: Served with yellow squash and onions and basmati rice.

Steamed crabs with Old Bay.

Jeff – just gorgeous! I assume that is polenta? My very favorite thing to serve with lamb shanks. Especially if there’s gonna be SAUCE ! I redeemed myself tonight and had a lovely time doing it! Dinner tonight: Rib eyes with sautéed mushrooms and a red wine pan sauce and broccoli. Cheddar cheese soufflés: And Ann T.’s (eG) delectable Gorgonzola garlic bread:

Rico – so funny you should say that. Sardines on saltines are one of my favorite pantry meals! The family hates sardines, though, so I hardly ever indulge! Your po’ boy looks fantastic. I have to say that I’ve never even tasted canned oysters (except for the smoked ones – another one of my favorite and lonely indulgences), but if they were good, why not use them? That is really the best factor to consider. Dakki – that picture of your chicken and mushroom taco is lovely. It could literally be a magazine shot! Ann – gorgeous chicken – what is it stuffed with? And on MY calendar, February 23rd was a Wednesday. THAT is a weeknight meal for you??? Or is the Canadian calendar different ? Blether – love the looks of that Mac/Cheese/Cod cassserole! percyn – lobster salad !!! It looks exactly perfect – simple and not too ‘messed with’! rarerollingobject – I really, really want lamb like that for dinner tonight! Dinner the other night: Still trying to work down stuff in the pantry/freezer/etc. This was a chili/cheese dog casserole. Leftover chili, dogs from a Christmas package from Omaha Steaks (???) that were in the freezer, a good amount of leftover Cowboy beans from a local BBQ place, a can of navy beans and the end of some Cheddar drying out in the cheese drawer! I served it on some Jiffy corn waffles with some leftover slaw: The casserole was definitely one of those “greater than the sum” things. It was really, really good and I always love corn waffles. The slaw, however, was a little tired! I’ve hardly cooked this week, other than that. We finally got Jessica moved into her new apartment yesterday. And now we are starting to get into the nitty-gritty of plans for the England/Paris trip in May, so I don’t know when I’ll be really cooking again. I did make breakfast this morning – we got our order of Benton bacon in the mail Friday, so it was bacon and eggs on rolls today!

I infuse honey with fresh cracked black pepper and then use the honey on cheese for a cheese board or cheese toast appetizers. This honey is also good drizzled on bleu cheese stuffed puff pastry pockets.

These are all about silliness and fun. I have one of these pans and the huge cupcakes are regularly requested by folks at work and by kids. There is something smile producing and ridiculous about anything absurdly large or small. It's a cake embellishment the same way that fancy piping or tilted layers are. Really, there is no need to bake anything but a sheet cake - it is much easier to frost, transports easily and tastes the same as a tall lovely layer cake. But everyone loves that tall, beautiful cake. Aesthetics count a LOT in cooking, I think.

Melissa - thank you so much for the recipes/instructions. It sounds heavenly and I can't wait to find an excuse to make it!

On the breakfast menu, the Chick-n-Minis are fantastic. Chicken nuggets (which are REAL chicken) on little yeast rolls brushed with honey butter. There is a Chick-Fil-A on my way to work and I have to talk myself out of stopping every morning!

kayb – that bread looks wonderful – what a great crust you got! menuinprogress – I agree with Bruce – your enchiladas are gorgeous! Dejah – Mr. Ryan could cook for me anytime! What a fantastic addition to the family! And with all of that wonderful seafood, I’d be tempted to melt a vat of butter and just dip and slurp! Ann – I have to tell you that the women in my office were absolutely drooling over that garlic bread. One of them said that she was stopping at Whole Foods on the way home for bread and gorgonzola! A question: You and Marlene both feature ‘Greek Ribs’ on occasion. What exactly makes ribs Greek? Is this some kind of Canadian thing? (Funny – after I typed this I Googled ‘Greek Ribs’ and the second listing referenced ‘Canadian Living Magazine’ – the third listing was your blog! ). Dinner tonight: A leftover-pantry raid-I forgot to thaw anything dinner! Chicken parm sandwiches made from leftover hot dog buns, chicken, marinara and mozzarella, also leftover slaw and corn custard. The corn was wonderful warmed up with indecent amounts of butter, but everything else was dull, dull, dull!

Melissa - I would maim people for that recipe!!! PB and chocolate is the best combination in the world!

Dinner tonight was chicken marinated in Soy Vay, with the same sauce that I used on the Salt & Pepper Shrimp the other night, southern green beans, slaw and Ann T’s corn custard, which was fabulous. : Thanks, Ann! Dessert was banana bread:

Rwood – your whoopie pie is adorable! binitahp – your entremet is seriously one of the most beautiful things I ever seen! dystopiandreamgirl – your Valentine is gorgeous! What are the white hearts made of? AmritaBala – I love your multi-colored macarons! Bananas have been toppling out of the freezer anytime we open it lately, so it must be time to make banana bread (one of the best lemonade from lemons items, I think): This is a friend’s recipe called ‘Brooke’s Banana Bread’. This time I added chocolate chips and used my leftover Christmas spiced pecans from the freezer. Slice: Moist, rich and deeply fragrant. This is what all overripe bananas want to become.

Back when it was finger lickin' good Kentucky Fried Chicken, it was actually pretty good stuff. Now that it's KFC "So Good", it is terrible. If I don't feel like frying a chicken, we can get much better chicken at Wal-mart! When every grocery store in town beats your restaurant, who's raison d'être is FRIED CHICKEN, maybe it's time to step back and rethink things.

Lovely breakfasts! Mine wasn't nearly as interesting as everyone else's! Not too exciting, but we’ve got a day’s worth of raking to do and need to get outside SOON!

YES!! Before I got my vacuum sealer, I used this all the time! And I just sent my meat hammer thing (I can't think of the real word, but you know what I mean) to Goodwill because my improv - a very small iron skillet - works so much better.

Scott – lovely, lovely Valentine’s dinner! What a lucky lady you have. Ann – thanks for the link to the corn recipe. I’m making it tonight. And that beef is absolutely GORGEOUS! You and Marlene are my beef goddesses! David – I love the looks of your trout dish and the combination of flavors sounds wonderful. Bruce – PICTURES!!!! The drumsticks look lovely and sound really easy to do. I’ll have to try that method. Dinner night before last was Salt & Pepper Fried Shrimp, fries, slaw w/ a creamy Vidallia onion dressing and corn bread. The shrimp was my version of a recipe from The Little Saigon Cookbook by Ann Le. The dredge was rice flour, cornstarch, pepper, sugar and garlic powder – very crisp and light. We liked this a lot. The sauce was a mixture of coconut cream, soy sauce, hot Chinese mustard and plum sauce.

Well, we'd settle for only you, if we HAD to . And we have been planning to come to DC soon - got some Christmas presents that need to be delivered, but unfortunately, Jessica is finally moving out next weekend and since the last, aborted move out (read all about it here), her friends are reluctant to help again. So it will likely be just the three of us, plus whoever we can guilt into it. Actually, come on down if you get tired of all the fantastic food ! Can't wait for the report! We've been to Central (and loved it), but not to Citronelle, so I'm interested to see your opinion.