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| might be time to start this up again....
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| i hope you've enjoyed reading my posts over the last six years (across 5 different blogs). for those that have been allowed to view my protected postings, i hope they've shed some light on my more personal thoughts, my wry sense of humor, and some candid stories of people through my life.
i haven't really decided where i'm going to reemerge (if at all) - maybe it'll be on facebook, or via another blog, or through the cookbook (if only the other brother and cousin would get their work done..?!). this isn't to say that i've lost my passion for food, but the exact opposite; i'm just searching for the next best way to express my love, rather than worry about the content of the next post. i want to refocus back on the fundamentals and the pure joy of being in the kitchen.
thanks for reading (especially to all the subscribers i don't know)! thanks for all the affirmation and inspiration! thanks to the fans that tell me they can't stop taking pictures of food since coming to my site!
farewell for now. i'll see you when i get there....
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| This dish doesn't quite fall into my culinary point of view, but I wanted to give it an attempt. The first time I had stuffed poblanos was over the summer and I've wanted replicate the experience. The side blackbean salad was inspired by Dr. Lee.
Poblanos:
Preheat over to 400 degrees F and bake poblanos for 30 minutes. Remove from oven to cool. Remove the charred skin and stem. Slice the poblano open lengthwise and remove seeds. Stuff poblanos with stuffing of choice (I used sauteed chicken, mushroom, garlic, shallots and cilantro). Cover with cheese of choice (manchego here) and place back in warm oven until the cheese melts.
Blackbean Salad:
Mix 1 can of blackbeans, 1 can of corn, 3 roma tomatoes, 2 avocados, shallots, diced pineapple, cilantro, lime juice, honey, salt & pepper. Let the flavors marinate for a 20 minutes.
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| This list of "100 things that I think every good omnivore should have tried at least once in their life" has been circulating a number of the food blogs I read. I thought I'd take a stab:
1. Venison
2. Nettle tea
3. Huevos rancheros
4. Steak tartare
5. Crocodile
6. Black pudding
7. Cheese fondue
8. Carp
9. Borscht
10. Baba ghanoush
11. Calamari
12. Pho
13. PB&J sandwich
14. Aloo gobi
15. Hot dog from a street cart
16. Epoisses
17. Black truffle
18. Fruit wine made from something other than grapes
19. Steamed pork buns
20. Pistachio ice cream
21. Heirloom tomatoes
22. Fresh wild berries
23. Foie gras
24. Rice and beans
25. Brawn, or head cheese
26. Raw Scotch Bonnet pepper
27. Dulce de leche
28. Oysters
29. Baklava
30. Bagna cauda
31. Wasabi peas
32. Clam chowder in a sourdough bowl
33. Salted lassi
34. Sauerkraut
35. Root beer float
36. Cognac with a fat cigar
37. Clotted cream tea
38. Vodka jelly/Jell-O
39. Gumbo
40. Oxtail
41. Curried goat
42. Whole insects
43. Phaal
44. Goat’s milk
45. Malt whisky from a bottle worth £60/$120 or more
46. Fugu
47. Chicken tikka masala
48. Eel
49. Krispy Kreme original glazed doughnut
50. Sea urchin
51. Prickly pear
52. Umeboshi
53. Abalone
54. Paneer
55. McDonald’s Big Mac Meal
56. Spaetzle
57. Dirty gin martini
58. Beer above 8% ABV
59. Poutine
60. Carob chips
61. S’mores
62. Sweetbreads
63. Kaolin
64. Currywurst
65. Durian
66. Frogs’ legs
67. Beignets, churros, elephant ears or funnel cake
68. Haggis
69. Fried plantain
70. Chitterlings, or andouillette
71. Gazpacho
72. Caviar and blini
73. Louche absinthe
74. Gjetost, or brunost
75. Roadkill
76. Baijiu
77. Hostess Fruit Pie
78. Snail
79. Lapsang souchong
80. Bellini
81. Tom yum
82. Eggs Benedict
83. Pocky
84. Tasting menu at a three-Michelin-star restaurant.
85. Kobe beef
86. Hare
87. Goulash
88. Flowers
89. Horse
90. Criollo chocolate
91. Spam
92. Soft shell crab
93. Rose harissa
94. Catfish
95. Mole poblano
96. Bagel and lox
97. Lobster Thermidor
98. Polenta
99. Jamaican Blue Mountain coffee
100. Snake
Here's the original post (I changed the rules a bit).
Hmmm... Only 43%; I need to start eating!
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| Usually we make poke with ahi. I decided to change it up with salmon.
- 1 lb. sashimi grade salmon
- Ogo (seaweed)
- Diced white onion
- Chili flakes
- Hawaiian salt
- 2 teaspoons seasame oil
Cube fish. Mix ingredients.
 It's like sashimi, only better! |
Ain't nothing like local grinds....
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