What's cooking?

Cha-Han... fried rice with eggs, some smoked salmon from Sundays breakfast, thinly sliced leek and some gomashio sprinkled on top. Nothing fancy, but a great soul food...at least in my opinion.

 

Looks delicious

 

Sausage and shrimp

 

Well it is 24 degrees out, dark at 5:00, dusting of snow but it has stopped, so I brushed off the Weber and put a one pound salmon filet on a thin cedar plank. Wish me luck.

 

Smoked pork belly for the new menu

 

Here're some bits and pieces: grilled butterflied golden trout the other night, and pizza bianca yesterday. Pizza dough handling skill is improving, still need to practise more.

 

Well it's Shrimp time again!
Made a really rich shrimp stock, then made the rice with the stock.
Sautéed spinach with garlic and some red pepper and simple steamed shrimp. Served the shrimp with some fermented red bean paste. PDG.

 

It is not to often that I get a chook worthy of Kato Honesuki size and strength. This bird is a 2.7kg, heritage breed from Sommerlad's Poultry. When I picked it up from Feather and Bone in Marrickville, Michelle first gave me a 3.5kg bird, for which I cried, a bit too big for small family ;-p.

Anyway, broke down the bird and cooked wings, thighs, and drumsticks (which is almost 20cm long) with lemon grass dominated marinate on barbie and glazed with quick pickled liquid reduction.

 

Now that's a yard bird...Looks fantastic!

 

Mind blown.... fried oyster tacos.

 

Oh, fried oyster. That reminds me of the usual kaki fry, I usually get from Japanese places, yumm.

 

That pizza looks drool worthy !!

 

The kids showed up and Rhonda asked them to stay for supper. what's for supper anyway? I don't know, what'' is in the refer? About 40 minutes later, Supper

 

Yummy!

 

Family feast!

 

Thank Mike. 40 minutes is pretty quick for fridge scouting meal. Mine usually wouldn't be ready before an hour.. am pretty slow at preping, perhaps, enjoy looking at the knife too much, ha ha.

 

Schanop, that chicken looks killer. I'd love to know more about the marinade. Mike, you definitely think quickly! Looks great.

 

Sure, Mike. Lemongrass is growing very well in the garden, so I have quite a good supply of it. Marinate was more or less South East Asian/Vietnamese in flavour: A few stalks of lemongrass, a few scallions, a few garlic cloves, a few slices of ginger thumb size, chopped and blitzed in food processor, and mixed in with some amount of fishsauce and a touch of sugar. For pickling I used roughly equal amount in volume of vinegar, water, sugar, and a bit of salt, just reduced it after I took veg out, until sticky and used it for final glazing.

 

Thanks guys. It might have been longer, I was estimating. only the carrots took a bit of time to get to tender crisp.

 

Squid ink and regular fresh pasta with Alaskan king crab, Meyer lemon and black pepper