Sun May 05, 2013 1:37 am
Looks great ... dunno about the slice of american cheese, but everything else is right up my alley.
Last edited by ISI-Society
on Sun May 05, 2013 1:55 am, edited 1 time in total.
Sun May 05, 2013 1:40 am
I have house guests for the weekend, so we're doing a little cookin. Last night I made a bengali fish curry (golden onion base, coconut milk, golden raisins, fenugreek, palm sugar, cinnamon, etc.) with monkfish medallions, over rice, summer squash with toasted sprouted pumpkin seeds, and some fresh watermelon for dessert. Tonite I made veal piccata, israeli cous cous, and deeply roasted brussel sprouts which I like to lightly dress with mix of thai fish sauce, a touch of sugar syrup, dark sesame oil, mustard, and chiffonade of mint. Tomorrow we may splurge on some dry aged short loin - perhaps a pair of double-thick porterhouses (generously serving 4 people), which I'll sear over hardwood, then finish slow in the oven (standing upright on their chine bones) until rosy 125F rare.
My culinary style is pretty diverse and far flung.