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Lunch 2025

liuzhou

By liuzhou
in Cooking

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MaryIsobel

MaryIsobel

Posted
Posted
34 minutes ago, C. sapidus said:

Seared tuna with a tomatillo, chipotle, and avocado sauce. Stir-fried mustard greens with garlic and oyster sauce. These were intended as components of two different meals, but sometimes stuff happens.

 

Marinade was roasted tomatillo and garlic salsa with chipotles, sugar, and salt. Diced avocado was mixed in to make the creamy, tangy, spicy, and smoky salsa. Tuna was grilled over charcoal to medium rare (probably closer to medium on the thinner pictured piece).

 

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Wow - I would order that at a restaurant in a heartbeat!

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rotuts

rotuts

Posted
Posted (edited)

TJ's Naan , Fontina , green chili flakes

 

AirFried , then lightly torched.

 

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Tasty.

Edited by rotuts (log)
  • Like 6
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RWood

RWood

Posted
Posted

I suppose this is Happy Mother’s Day brunch 🤷‍♀️. 

”John’s” Special, roasted breakfast potatoes, sourdough toast, Prosecco and berries. 
John’s special is my mom’s husband’s take on Joe’s Special in SF. He used Italian sausage instead of hamburger. And it’s more frittata like instead of a scramble. 

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RWood

RWood

Posted
Posted
44 minutes ago, Margaret Pilgrim said:

II love (covet) the individual AllClad vessels!

Check Home Goods & TJ Max. I’ve found them on clearance for under $10 ea. Regular price is $12-16 depending on which pan. I have several of them. 

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KennethT

KennethT

Posted
Posted
5 hours ago, rotuts said:

TJ's Naan , Fontina , green chili flakes

 

AirFried , then lightly torched.

 

IMG_6521.thumb.jpeg.eb22f80631795b9d934fe0924a8d98b3.jpeg

 

Tasty.

Green chilli flakes?  I don't think I've ever seen that.  I also didn't realize it was possible - I figured the green chillies would turn red while sitting out in the drying process.

rotuts

rotuts

Posted
Posted (edited)

@KennethT

 

Yes.  much more interesting flavor than red.  not easy to come by.

 

TJ's has a mix , mostly green a while ago , which they of course D/C'd.

 

I still have 3 unopened jars.

 

so I looked on line , and got the Sonoran.

 

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have not tasted it yet.

 

Will use up the TJ's first.

Edited by rotuts (log)
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Shel_B

Shel_B

Posted
Posted

Poached Chicken Thighs: These'll be used in some subsequent meals ... added to the recently made veggie-spaghetti soup, a rice dish with veggies, might even make a chicken salad. The broth will be used as a base for various dishes. I'll cook and mash up some Yukon Golds with it, freeze some for later ...

 

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  • Like 4

 ... Shel


 

Shel_B

Shel_B

Posted
Posted

Late Lunch Leftovers: Yesterday I poached some chicken thighs. A couple-three days before I made a vegetable and broken spaghetti soup. Today I put some thighs together with the soup, adjusted the seasoning, and made a light but filling chicken-veggie-noodle bowl. Five minutes to put together.

 

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  • Like 6

 ... Shel


 

C. sapidus

C. sapidus

Posted
Posted

Chipotle shrimp and chorizo tacos, with sliced radish, cucumber and radish relish, and cilantro. Sauce was chipotle in adobo, roasted garlic, tomato paste, black pepper, and cinnamon, whizzed up in the Preethi, fried with white onion and chorizo, and finished with Mexican oregano, a little fish sauce, a pinch of sugar, and a dash of half-and-half. Good stuff - lately I have been a fan of radish with tacos.

 

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Bruce, a.k.a C. sapidus

eG Foodblog: Crabs, borscht, and fish sauce

KennethT

KennethT

Posted
Posted

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Teowchew bak kut teh with homemade pork broth, garlic, black pepper from Sarawak and Argentinian red shrimp

 

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Cucumber pickle 

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OlyveOyl

OlyveOyl

Posted
Posted

Salmon cooked in browned butter with chervil.

A vegetable stew of sautéed onions, potatoes, zucchini, peas and garlic.  All were cooked in homemade chicken broth , then topped with shredded basil.

It’s so nice to have home grown herbs at this time of year!

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blue_dolphin

blue_dolphin

Posted
Posted (edited)

The last 2 days, I had this Cranberry Beans with Mussels and Chorizo from Ari Kolendar's book, “How to Cook the Finest Things in the Sea.”

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Kind of a bowl-o-brown but lots of flavor and texture. Creamy RG Borolotti Lamon beans, tender, savory tinned mussels en escabeche, crispy, chewy cubes of chorizo and sweet, tangy cherry tomatoes.

I bought the book after listening to his author interview on Evan Kleiman's Good Food and I have a few more marked to try:  Shrimp with Lentils, Two-Bean Salad with Squid and some version of fish en papillote will happen soon. 
 

Not so hungry today, I used 4 oz of halibut cheeks to make a small plate of the (not)Sand Dabs with Sea Beans, Shallots and Sherry Vinegar from the “Zuni Cafe Cookbook.”

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Edited to add that this was my first time cooking halibut cheeks. I wasn’t sure if I should treat them like scallops or what. This was a basic dredge in flour (I used Wondra) and sauté in butter. They were lovely.  Any recommendations for halibut cheeks?

 

 

Edited by blue_dolphin (log)
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blue_dolphin

blue_dolphin

Posted
Posted

Crispy skinned black cod with a sea bean and daikon salad from Fine Cooking  (Jun/Jul 2019)

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The fish was lovely.  Not a fan of the salad. I think I’ll pickle the rest of the sea beans. 

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Smithy

Smithy

Posted
Posted
3 hours ago, blue_dolphin said:

Crispy skinned black cod with a sea bean and daikon salad from Fine Cooking  (Jun/Jul 2019)

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The fish was lovely.  Not a fan of the salad. I think I’ll pickle the rest of the sea beans. 

 

Do you have your back issues, or did this pop up somewhere on a news feed? 

Nancy Smith, aka "Smithy"
Host, eG Forums - nsmith@egstaff.org

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FrogPrincesse

FrogPrincesse

Posted
Posted
10 hours ago, rotuts said:

whent to Kura Sushi for lunch.  near me.

 

https://kurasushi.com/ourpromise

 

https://kurasushi.com/menu

 

very good stuff

 

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Eel was superb

 

touch screen menu .  what you order that way , comes on the top track. and stops at your booth.

 

there is also a robot that delivers drinks to your table , but not beer.

We have a Kura revolving sushi in San Diego (Convoy) and I like it too, it’s fun place and the quality is pretty good for the price. 

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blue_dolphin

blue_dolphin

Posted
Posted
9 hours ago, Smithy said:

 

Do you have your back issues, or did this pop up somewhere on a news feed? 


Sadly, I got rid of them when I realized all the recipes were online and were indexed on Eat Your Books so I was very disappointed when publication ceased and the website was taken down. 
Happily, there’s a Facebook group called Fine Cooking Community that have assembled PDF copies of all (or nearly all) the old issues on an Google drive and have created some search tools. I think they have all the regular issues and most of the special issues. 
The group members post their cooks and bakes from FC recipes and there's an issue chosen for a cooking “challenge” every 2 months.  
They encourage members to download the PDFs and store them locally. I haven’t done that but I should in case someone makes them take it down. 

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