Hope everyone had a good Easter and/or Passover. This week is dedicated to household favorites--the go-to, most-requested, and typically most often served at our potlucks.
Monday--Bulgogi. My son doesn't eat cow, but he will make an exception for this. It's definitely warm enough to grill now. You can get the Korean/Hawaii-style shortribs at most Asian markets. Safeway will also cut them this way if you ask them.
Tuesday--Smoked Salmon Pasta. You just can't eat rice every day. This recipe uses no garlic, shoyu, vinegar or salt. All the flavor comes from smoked salmon, clam juice, a lemon and a shot of heavy cream.
Monday--Bulgogi. My son doesn't eat cow, but he will make an exception for this. It's definitely warm enough to grill now. You can get the Korean/Hawaii-style shortribs at most Asian markets. Safeway will also cut them this way if you ask them.
Tuesday--Smoked Salmon Pasta. You just can't eat rice every day. This recipe uses no garlic, shoyu, vinegar or salt. All the flavor comes from smoked salmon, clam juice, a lemon and a shot of heavy cream.
Crock Pot Kalua Pig
Wednesday--Crock Pot Kalua Pig. Start it in the morning and come home to the lovely smell of smoky kalua pig. If you make a lot, you can use leftovers for Kalua Pig quesadillas, or freeze it for some other time when you don't feel like cooking.
Thursday--Homage to Mom and Dad dinner. From mom--Ung Choy (probably will use spinach) with Shoyu-Mirin Sauce (See below). And My Dad's Killer Fried Rice. Remember, just a little bacon goes a long way. We eat this breakfast, lunch and dinner when we back home in Hawaii.
Thursday--Homage to Mom and Dad dinner. From mom--Ung Choy (probably will use spinach) with Shoyu-Mirin Sauce (See below). And My Dad's Killer Fried Rice. Remember, just a little bacon goes a long way. We eat this breakfast, lunch and dinner when we back home in Hawaii.
Mom's Ung Choy with Shoyu-Mirin Sauce
Friday--Peanut-Butter-Beer Miso Chicken. This is my favorite chicken, descended from the Sam Choy recipe. Absolute respect to Sam Choy's risk-taking, creative genius--taking ordinary household ingredients--peanut butter, beer, garlic, and shoyu and miso (ok, those last two are ordinary mostly to Asian households!) to make something so utterly sublimely good.
Eat Well. Be Well.
Eat Well. Be Well.
