menuinprogress

Eggs next time - I promise!

Thanks, pastameshugana and robirdstx!

Bacon, avocado and tomato breakfast sandwich. Despite violating the "it isn't breakfast without eggs" rule, it was very tasty.

Those look great!

Chicken chilaquiles with saucy black beans:

Paul - It's an egg poached in plastic wrap, aka Arzak egg. I also thought of burrata at first :-) Anyway, it looks great!

Very nice!

Lovely!

It is pretty much the same technique as making a sweet custard - but without sugar. We've been experimenting with different combinations/ratios of eggs, milk, and fish stock for the custard base. They have all been good, but with different textures to the custard depending on the egg to liquid ratio.

An experiment that turned out really well - Smoked Bay Scallop Custard:

Using up stuff from the garden in a "Thai" steak salad. Lebanese zucchini worked really well in the role we would normally use cucumber in. The beef was tri-tip from our farmers' market.

Tagine Kefta Mkawra (Tagine of Meatballs in Tomato Sauce with Eggs), from Claudia Roden's "The New Book of Middle Eastern Food":

We use a 5lb Northern Industrial vertical sausage stuffer, and have been really happy with it.

Very fun to see a San Diego based blog here on eGullet! Everything looks great so far. I'm particularly interested in the lamb sausage - never tried that before, and it sounds really good. We use a Kitchenaid for grinding, but have switched to a separate vertical press unit for stuffing.

Those both look fantastic!

Mano de Leon Sea Scallop with a Red Curry Sauce.

Sicilian sausage (Rytek Kutas' recipe) with some little romanesco, green beens and potatoes.

That looks really good - love the vibrant red color!

That looks fantastic!

Pork Tenderloin with a Ras el hanout rub. Moroccan carrots. Orecchiette with arugula.

Aside from the chorizo we typically get here in San Diego, the only kind I have much experience with are the bolitas they sell in carnicerias in Oaxaca. The Oaxacan variety is darker, and the strings of small chorizo balls are very characteristic: We've had reasonably good success replicating the style at home: Still not as good as the orignal, though...

The potato cooking technique was improvised based on something I saw in a video of making Pil-Pil. I put some butter in a pan over medium heat, put in sliced potatoes and onions, added some white wine, covered the pan and turned it down to low until the pan was dry and the onions had caramelized a bit. The came out very nicely.

Sea Bass al Pil-Pil I've been wanting to do Pil-Pil for a while now. Pil-Pil is a Basque technique where fish (traditionally salt cod) is cooked in oil and then the cooking oil is emulsified into a sauce by swirling the fish around in it. Instead of using salt cod, we used fresh Baja corvina sea bass. I was worried that it would fall apart, but it held up fairly well and was very soft and moist. The sauce, which got some extra flavor from a quick stock made from the fish trimmings, was fantastic.

That trout looks amazing, and those flavors sound great!

Those biscuits look absolutely fantastic! And your eggs look great, as well.