Andy M.
Certified Pretend Chef
Grandson has another baseball game tonight so dinner will be leftovers of stuffed flank steak.
...and you?
...and you?
On his way home through the next little town, SousChef is getting a take out dinner for us from our favorite Greek restaurant. Opa!
On his way home through the next little town, SousChef is getting a take out dinner for us from our favorite Greek restaurant. Opa!
Opa! Love Greek food!
I was within "stub your toe" distance of a favorite Greek restaurant today, so I had them make up a to-go box of gyros. That is all. I can, and did make my own tzatziki when I got home and they garnished the gyros with 5 yellow colored cauliflorets and 2 pitas <not ordered. Pretty swell. It's enough for about 3 meals. I made a small Greek salad to go with. Opa!
I have some Yellow fin Tuna. Just got home from work so, I'll get back with some pics when I figure out what I am going to do with it
I perused a few online Hawaiian marinade recipes (must have been influenced by K'girl's pix!) and now I have some chicken legs marinating in pineapple juice, soy sauce, sesame oil, brown sugar, minced fresh ginger and garlic and a shake of cayenne pepper. We will grill those, along with some fresh pineapple slices and will serve them with rice pilaf. I'll probably throw some stuff into the rice: sautéed onions and garlic and I think I have some dried cherries or dates in the cabinet. I'll top the rice with cucumber slices marinated in rice vinegar and sugar for a tangy element.
With the sesame seeds in a bowl, I put one piece at a time in , flipped it and then, placed a piece of wax paper on top and pressed it down with the flat of my hand and and rubbed it in a bit. Put it aside and let it sit for a few minutes.Rock, that looks amazing and perfectly cooked! How did you get the sesame seeds to stick??
With the sesame seeds in a bowl, I put one piece at a time in , flipped it and then, placed a piece of wax paper on top and pressed it down with the flat of my hand and and rubbed it in a bit. Put it aside and let it sit for a few minutes.
It did work. You have to handle the fish gently when putting it in the pan. Once it fries, it adheres and creates a crustOK, that makes sense and thanks. I thought that maybe you used a bit of honey on the fish. I wonder how that would work, although it looks like your method did the trick.