Dinner tonight - or last night.

@ossobuco,

OK, documenting.

For the meat, I used this one -
http://www.whats4eats.com/meats/char-siu-recipe

I didn't use pork strips, just the already cut up pork.
I added some of the suggested items to the basic recipe - 3 garlic cloves minced, and a tablespoon of peeled and chopped ginger and a tablespoon of hot chili sesame oil.

I marinated the cut up pork in a 9 x 13 baking dish. Since I like pork cooked low, after I drained the marinade (to a pan to cook with added water), I set the dish in the oven preheated at 325 and after 10 minutes brought it down to 300, and another 10 to 275, tossing the meat each time. My roasting time was longer, but not all that much longer, than the recipe. I took the dish out when the meat was just looking cooked through and the dish was starting to gather juices from the meat (my idea of when it's done, and it was).

For the bao - there's this recipe:

http://userealbutter.com/2011/12/04/chinese-barbecue-char-siu-pork-recipe/

I didn't use the pork recipe from this since I didn't have all the items and my pork was already cut up.

Will report back when I get around to making the pork stuffed buns.

I plan to use the second recipe for the dough - the author explains why.

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The Puerto Rican is grilling chicken breast, we’re having them sliced and over a bed of fresh Spanish, tomatoes and cucumber with a side dish of pasta salad.

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@jcboy,

Leftover night, but I'm looking forward to it -

1) Yesterday, inspired by a Freddy Giradet recipe that I've had taped to the side of the refrigerator for a while now, because of the lemon tart - I riffed with the other recipe on the page, a simple pasta that of course I knew how to do myself. But, hey, I followed his directions, and wow. So that was capellini with olive oil, garlic, lemon, pepper flakes and parmesan cheese. It was so good I had a bit of the leftover for breakfast.

2) had a different lunch, some of the tomato adobo soup

3) thawed some of the Bugialli lemon chicken I keep going on about- the last of it. Katy will get some bits with some of the dilute stock.

4) made quick boiled long simmered chicken stock of the leftover gnawed by me and then frozen roasted chicken bones

so, now - lemon chicken noodle soup du jour: heated chicken stock, no added stuff because the chicken and the noodles are already right, the thawed cooked lemon chicken diced and the noodles cut up a bit, all heated fast and served.

5) for greens, I'll test out how my pickling of zucchini slices went the other day.

My fear - that it will all be too lemony, that can happen. Neither have been too lemony on their own.

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@ossobuco,

Your soup is about 3/4's of one of my favourites - Greek Lemon Chicken Soup

http://www.epicurious.com/recipes/food/views/Avgolemono-352269

I love 5 ingredient dishes!

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@ehBeth,

I've heard of that and never tasted it.

uh oh.

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@ossobuco,

mmmm

http://www.simplyrecipes.com/recipes/avgolemono_soup/

there is a recipe at the link, but I really like this description (and hints)

Quote:

The mixture of eggs, lemon and hot broth is a classic combination in Greek cooking. And if there is a classic dish that highlights this combination, it is the chickeny avgolemono soup. Avgo-wha? Ah-vo-LEMEN-o, or at least that’s how I remember the Greeks at the local diner in New Jersey saying it. The “g” isn’t always pronounced.

Like gumbo, goulash or chili, there are untold versions of this soup. Some, like this one, have bits of chicken in them. Some start with a whole chicken and take hours. A few have nothing more than chicken broth and the egg-lemon sauce. Most, however, have a starch such as rice or orzo pasta.

The key to avgolemono is the egg-lemon sauce. It is what make this version of chicken soup special. What starts as a pretty ordinary mix of chicken, onions, pasta and broth becomes silky, tangy and unforgettable.

This is a weeknight version of avgolemono, one you can whip together in less than 30 minutes; some versions take all day. The only tricky part of this whole recipe is when you add the egg-lemon mixture: You need to temper the eggs so they don’t scramble when you add them to the hot broth. But this is not rocket science, and if you can whisk with one hand and pour with the other you are good to go. And if you can’t? Find a helper. Kids love to help cooking, so maybe ask your daughter or son to whisk while you pour. Or vice versa.

One thing about this soup: Never let it boil once you’ve added the egg-lemon mixture. The soup can break and you essentially get a Greek version of egg drop soup. Still edible, but ugly. Same goes for reheating leftovers: Do it gently, and don’t let the soup boil.

silky, tangy and unforgettable

mmmmmmmmmm

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@ehBeth,

I’m not having any pasta salad because my ass is 5 lbs heavier, just the chicken over the spinach salad for me tonight. Cool

http://imageshack.us/a/img836/12/saladgk.jpg

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@jcboy,

looks great

thanks for the pic! I will be posting pix sometime soon (like after I get my camera back from the dance studio where I left it on Saturday Rolling Eyes

)

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@ehBeth,

I'm still using my phone, it's odd because when I connect it to the laptop the phone is there but the folder is empty, I have to email the photo to me then size it in photo shop. I'm going out to find another camera this week. The shutter on mine is still stuck.

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@ehBeth,

Ok, you won me over, like the description. I'm tough since a few remnants of my food fearing childhood remain and most of those involve eggs. I didn't like anything that wiggled.

I'm not interested in raw quail eggs over sushi. I am not interested in slimy scrambled eggs from big pans in major resort lodges. I don't willingly eat eggs with white showing, which lets out a lot of eggs, but the whites wiggle and I don't like it (says my 4 year old brain). A chinese friend invited me over back in my lab internship days and served pasta with raw egg, and eating that at all set me back about ten years (I wonder how she is by now - we were being kind to each other, and she was the wise one). No way I wouldn't eat it in that situation, but it was a test of insane fortitude. That's similar to an italian dish, and the temp of the pasta matters to me.

So, we'll see. There is a revered greek restaurant on Central that I've wanted to go to since I've been here. Will report.

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I got my nikon (non dig) going again, with long freezer placed batteries. It almost works, but the underline doesn't show what I've dialed with the lenses. I'm doing a roll just to begin to remember how to use it, but I figure it will be developed as fuzz followed by fuzz.

Yes, I have a dig canon, but that's another story, involving my computer and photo unloading and storage... and me.

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@ossobuco,

Tonight I’m having the same thing, well almost, this time it’s grilled steak over the salad. I worked out for an hour and a half this morning, I’ll lose this 5lbs on my ass if it kills me. Cool

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@jcboy,

Tonights thinly sliced grilled steak over my salad with some lite blue cheese dressing. I’ll be leer zoht before you know it.

http://imageshack.us/a/img703/2143/salad1.jpg

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@jcboy,

got in from my 3 hours at the dance studio not too long ago

put a ham/brie/yellow pepper/cranberry relish panini in the grill - had about 2/3rds of it

tasty

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@ehBeth,

The Puerto Rican is making his soft tacos tonight. They’re one of my favorites, his tacos are to die for, they’re also very lean. He made another batch of his homemade salsa, this one is just a tad too hot for me but its still good.

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Tonight the three of us are going out for Sushi. There is another good sushi placed called Hook’s. Haven’t been to Hooks in a while now but I remember it was pretty good.

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@jcboy,

I expect you to report..

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@ossobuco,

Oh I will, waiting for the Puerto Rican to get home from the gym, in the mean time Antonio has to finish his homework before we go out.

I'm checking out different recipes for roast, there are so many out there. I bought a nice one today and plan on making it tomorrow.

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@ossobuco,

We had a nice dinner out tonight, just the three of us. I can never choose my favorite sushi; if I had my choice I would eat the salmon, tuna and yellow tail all night.

I promised Antonio we would stop downtown for dessert. The three of us split a caramelized apple and cinnamon crepe with a scoop of ice cream. This will destroy my girlish figure by tomorrow morning.

Antonio is now sound asleep in bed, daddy and I are having a glass of Pinot Grigio and watching some TV.

http://imageshack.us/a/img526/6404/crepep.jpg

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@jcboy,

Okay so I don’t have the time to cook my roast in the oven because we will be in and out a lot today so I’m cooking it in my new crock-pot. This is the recipe I’m following.

Crock Pot Bottom Round Roast

http://imageshack.us/a/img541/1182/roast.jpg

1 Reply

Dinner tonight - or last night.

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