All good things start with butter! We had a hunk of Japanese char siu in our freezer and thought we could slice off a little bit for some somen salad. It is a very rich cut of meat, and this is what we learned:
1) Our freezer is quite effective. That hunk was frozen to the point of ice sculpture.
2) A hunk of Japanese char siu does not slice well when frozen solid. 3 different knives prove this out.
3) Eating a large hunk of pork belly in a single meal is a very bad idea.
4) Dicing smaller hunks and spreading them out over the week with lots of vegetable add-ins is a better idea.
So, we need to spread out a very rich pork product over the week. Here's what's cooking this week
Bonus Sunday
Nakayoshi Gakko Somen Salad. What started the pork bender.
Memorial Day Monday
I was in the mood to comfort-cook, so no BBQ today. Roasted Chicken (roasted in our oven and not Costco's), mashed potatoes, a riff on Portuguese sausage stuffing, fresh corn, and another riff on Make Ahead Mushroom Gravy. For three people, so we have lots of leftover lunch. For about 7 more people. This is Hawaii cooking.
Variations were as follows: Stuffing
1) Swap out Portuguese sausage for Japanese char siu
2) Used Za'atar Israeli spice mix instead of the traditional poultry seasoning, marjoram, thyme
3) Asiago cheese bread cubes
This worked out well. It's not hot-spicy, but it does have a good balance of flavors. Za'atar is really nice flexible spice.
Gravy, #LeftoversRoulette style
1) 1/2 bottle of white wine from a party
2) Remnant (but still fresh) sour cream
White wine works nicely, and I may make this a permanent swap since I can use it in more recipes than the original vermouth. Sour cream worked out OK, but much prefer the texture and mix-ability of creme fraiche.
Tuesday is #MeatlessOneDay
Super Simple Spaghetti. The garden is back! We don't have enough basil yet for this recipe, but another head of lettuce should be ready for a salad.
1) Our freezer is quite effective. That hunk was frozen to the point of ice sculpture.
2) A hunk of Japanese char siu does not slice well when frozen solid. 3 different knives prove this out.
3) Eating a large hunk of pork belly in a single meal is a very bad idea.
4) Dicing smaller hunks and spreading them out over the week with lots of vegetable add-ins is a better idea.
So, we need to spread out a very rich pork product over the week. Here's what's cooking this week
Bonus Sunday
Nakayoshi Gakko Somen Salad. What started the pork bender.
Memorial Day Monday
I was in the mood to comfort-cook, so no BBQ today. Roasted Chicken (roasted in our oven and not Costco's), mashed potatoes, a riff on Portuguese sausage stuffing, fresh corn, and another riff on Make Ahead Mushroom Gravy. For three people, so we have lots of leftover lunch. For about 7 more people. This is Hawaii cooking.
Variations were as follows: Stuffing
1) Swap out Portuguese sausage for Japanese char siu
2) Used Za'atar Israeli spice mix instead of the traditional poultry seasoning, marjoram, thyme
3) Asiago cheese bread cubes
This worked out well. It's not hot-spicy, but it does have a good balance of flavors. Za'atar is really nice flexible spice.
Gravy, #LeftoversRoulette style
1) 1/2 bottle of white wine from a party
2) Remnant (but still fresh) sour cream
White wine works nicely, and I may make this a permanent swap since I can use it in more recipes than the original vermouth. Sour cream worked out OK, but much prefer the texture and mix-ability of creme fraiche.
Tuesday is #MeatlessOneDay
Super Simple Spaghetti. The garden is back! We don't have enough basil yet for this recipe, but another head of lettuce should be ready for a salad.
Wednesday
My Daddy's Killer Fried Rice, with char siu. I've already set up a big onion, a whole bag of shredded carrots and a bag of green beans to make sure we balance off the richness of pork.
Thursday
Stuffed Tuna Melts. My kids say this is "Regular American" food, vs. "Regular Asian" food. I'm not exactly sure what the distinction is, but I do like that they have variety in their diet.
Friday
Sorta-homemade ramen with what I hope will be the last of the char siu. Plus bok choy, green onions and hard-boiled eggs. Hopefully, the last of the hunk of char siu.
Bonus Food
Puffy Pancakes, with a much improved picture
Apricot Blueberry Cobbler.
A friend brought over fresh apricots from the Central Valley.
Goat cheese is the latest household fad, after having some with some friends in Boston last week. We've gone through three packages so far.
Note to self: Next time, cut first, then freeze.
Enjoy the last week of May!
My Daddy's Killer Fried Rice, with char siu. I've already set up a big onion, a whole bag of shredded carrots and a bag of green beans to make sure we balance off the richness of pork.
Thursday
Stuffed Tuna Melts. My kids say this is "Regular American" food, vs. "Regular Asian" food. I'm not exactly sure what the distinction is, but I do like that they have variety in their diet.
Friday
Sorta-homemade ramen with what I hope will be the last of the char siu. Plus bok choy, green onions and hard-boiled eggs. Hopefully, the last of the hunk of char siu.
Bonus Food
Puffy Pancakes, with a much improved picture
Apricot Blueberry Cobbler.
A friend brought over fresh apricots from the Central Valley.
Goat cheese is the latest household fad, after having some with some friends in Boston last week. We've gone through three packages so far.
Note to self: Next time, cut first, then freeze.
Enjoy the last week of May!
