What's cooking?

The deviled eggs were made by the g/f. The only hand I had in those was recommending to her that she should bloom the curry powder with the bacon while it cooked. I'll bring up the tip about the nozzle to her later, cause I'm sure she'll want to make them again

Some day I'll have to try herring raw!

 

I wish cheeks were easy to come by here, though a butcher that went out of business years back is opening in the near future, so maybe I'm in luck (fingers crossed). Those look amazing btw, Mert!

 

Red wine and red miso braised beef and daikon.

Winter is slowly approaching Sydney.

 

Chicken Sofrito with Jasmine and Wild Rice, Chickpea, Apricot, and Herb Salad

 

Had some halibut cheeks this week. Best part of the fish!

 

You lucky lady @Lucretia I love hali cheeks and so right about them being the best part of the fish!

 

Grouper cheeks! The part the tourists don't know about.

 

Just for the Halibut!

 

One of the most successful dishes I've done in the last year. Skirt steak sliced thin and wrapped tight with a crust of coriander and pepper with a butternut squash cannellini bean puree (spiced with onion, coriander, and green cardamom), and mushroom green bean tomato sautee spiced with garam masala and rice wine vinegar. Or, it's just been a while since I've had a good piece of beef, and I'm in my happy place

 

I love it when the summer produce starts coming in. A little steak, fresh sweet corn, some grilled zucchini and scallions, with a good drizzle of chimichurri on everything. And a nice local hefeweizen.

 

That steak! Looks delicious. And a cold Hefeweizen! I love wheat beer. My favorite is Two Brothers Ebel's Weiss.

http://www.twobrothersbrewing.com/portfolio-view/ebels-weiss-beer/

 

Middle Eastern Lamb with Curried Pistachio Cranberry Rice and Asparagus! Happy Belly

 

here we go with the frozen vegetables again.

 

They're so easy!

 

Sai Oua - Thai Pork Sausage made using the asian soup spoon stuffing technique, served with charred pepper relish

 

Looks great Easy! Can you elaborate on the stuffing method?

 

Looking good!

 

Natural Sausage Casing, Soak, Rinse, Cut off about two foot pieces, tie off one end, place handle of soup spoon in open end (Like in the picture) and bring casing up to wide part of spoon. Take small chunks of whatever your desired sausage stuffing is, while holding spoon/casing in one hand put meat in wide part of spoon and start stuffing casing. As you accumulate stuffing, slide it down casing to where you have tied off end. When you have the size you want cut casing, leaving enough empty casing on open end for you to tie it closed. Squeeze out any air trapped in casing, knot open end, repeat. Its a pretty easy method and once you get the hang of it can be cranked out pretty quickly.

 

More halibut cheeks at the grocery today, so time for a fish sammie:



Blackened halibut cheeks, cabbage, tomatoes, and remoulade on a roll that was out of the oven just long enough to cool off.

And a beer.