Went in a caribbean direction with dinner today. Pork shoulder, marinated in garlic, vinegar and sazón for 24 hours before a long slow roast. Served with yellow rice and a salad of San Marzano tomatoes, onions, jalapeños, cilantro, avocado and lime. Sour cream and a serrano hot sauce to taste.
Since Yababa is now delivering Middle Eastern groceries in Munich, it’s time for a lunch köfte! Beef, seasoned with harissa, lemon, onion, garlic and parsley - then grilled along side some long green Chiles. Served on an Arabic pita with a garlic-yoghurt sauce, tahini, harissa and a salad of parsley, onion, cucumber, tomato, sumac and lots of lemon.
Had a pork tenderloin in the fridge and a new Filipino cookbook… so time for pork adobo. Pork tenderloin marinated and stewed in soy sauce, cane vinegar, bay leaves, garlic, black pepper and a little coconut molasses - and in the last minute of cooking, button mushrooms and onions were added. Served with garlic rice and garlicky water spinach.
Pork Souvlaki: Cubed pork marinated for 24 hours with garlic, black pepper, cherry pepper relish, oregano, salt, lemon and olive oil; then skewered and roasted.
Krithraki tossed with feta, tomatoes, arugula, parsley, lemon, olive oil, garlic, white pepper, red wine vinegar, and bratpaprika.
Tzatziki: Greek yoghurt, lemon, olive oil, white pepper, dill, parsley, cucumbers, salt, and shallots.
Avgolemono Sauce: Goose broth, egg, lemon juice, white pepper and arrowroot as a binder.
What we used to call a Greek pizza in Connecticut. Brushed the pan with garlic butter - then a store bought pizza dough - then more garlic butter, dried oregano, Parmesan cheese, a spicy tomato sauce, mozzarella, pepperoni salami, bratpaprika (shishito), mushrooms, oregano and black pepper.
Decided to make Sunday gravy on a Friday. Osso bucco-cut beef shanks and spicy Italian sausage braised for five hours with onion, garlic, green frying peppers, Chiles, mushrooms, Italian herb blend, white wine, beef broth and tomato passata. Serve with spaghetti and Parmesan.
Chicken and tofu stir fry, with baby bok choy, thin sliced mild green Chiles, tons of ginger and garlic, white pepper, Sichuan peppercorns, fermented black beans, a whole bunch of green onions, Shaoxing wine and soy sauce.
A soothing cream of chicken soup - chicken poached in goose broth fortified with sautéed mushrooms, potatoes, and diced soup greens, then shredded before adding in a slurry of milk and flour, peas, yesterday’s leftover rice, chives and a ton of white pepper.
Dinner tonight: La Zi Ji with added leeks and mild green chilies.
Organic ground beef mixed with eggs, cream, panko, provolone and fresh herbs to make meatballs, which were pan fried with king trumpet mushrooms, bell peppers and fresh garlic; before being finished with cream, goose broth, diced Roma tomatoes, Parmesan, white wine, chives, black pepper and a ton of parsley.
