tenspeed
Executive Chef
Patio is clear, 30 F and no wind, so another grill night. Grilled mahi mahi with pineapple salsa, boiled red potatoes, and garlic roasted cauliflower.
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Friday no cook night.. We will stop for a burger before doing our weekly grocery shopping.. That will free up our weekend to go have a bit of fun..
I've been stranded at home because of the weather..
Ross
Bucky, I'm really counting on that teryaki recipe of yours!!
Tonight I pan fried 2" bacon wrapped Fillet Mignons to rare perfection.
I know folks rave about them done sous vide, but we love them rolled around in the super hot skillet with a thick bacon strip till deep brown and rare inside. We had a salad of avocado/red onion/home grown tomato slices..(yep, we still have them) and balsamic/Kewpie mayo dressing. Loaded baked potatoes rounded out the meal.
I have the night off, so DW asked me to make dinner.
I looked in the fridge and was inspired to make my first chicken teryaki from scratch, with a side of stir fried napa cabbage, red onion, and broccoli, and a side of sticky rice.
Wow, this was the best teryaki I've ever had in my life! Better than any restaurant, better than any sauce from a jar. And it was so easy to make. I will have to post the recipe for the sauce.
Our son has made his own teriyaki sauce for ages. It's also one of his base ingredients when he makes beef jerky. I don't use teriyaki often enough to make my own, though....Wow, this was the best teryaki I've ever had in my life! Better than any restaurant, better than any sauce from a jar...
So, are you going down the the bay to eat a burger and watch the seals... oh, wait... never mind.
Are you getting accustomed to your new location? It sounds like you are eating well.
CD