went out for a Japanese lunch. Chicken katsu curry 
3 Likes
Hey Maggie.
Here ya go.
Kind of basic. Sorry I don’t have exact measures or recipe.
I made a spicy chili garlic oil with sesame seeds, garlic and sesame oil and chili flakes. And microwaved it a few seconds to bring out the aroma.
Boil Ramon noodles
Transfer to bowl and spritz with olive oil. Add some of the spicy chili oil to taste. I like it spicy.
Sauté the whites of some green onions, (Save green part for garnish.)
ginger root, and garlic, in olive oil, (in pot used to cook Ramon) a minute or 2. Add about 3 cups water mixed with some Ramon stock, a little chicken stock concentrate, and soy, and simmer until ready to serve.
Sauté chicken breast in olive oil. When it’s near done spritz with some more sesame oil flip for a minute and do it again.
Transfer chicken to cutting board while you sauté mushrooms. Transfer them to a plate.
Sauté spinach in a drizzle of olive oil.
Slice up chicken.
Then plate the Ramon noodles and pour broth over it.
Stir in spicy garlic chili oil to taste.
Top with chicken. Mushrooms, spinach, onion green and some crispy onions if you got em.
1 Like
Sorry Jené, it got postponed to Saturday night.
My 16 oz Wagyu Rib Eye birthday steak wasn’t defrosted in time. Stay tuned tomorrow.
I’ll be grilling in the snow 
1 Like
Grilling in the snow!! Now, I’ll waiting pics!
1 Like
Depends on the wind. The grill is on the deck. We got mostly rain today but it’s snowing now.
Wow!! Look at the time. If y’all are starting your day it must be past my bed time. Got to wait for the cat to get off me. Are you guys the same as Helsinki time?
1 Like
Oh ok! Well, if it works out, I wanna see that! 
Yes, it’s Helsinki time, we are starting our day!
1 Like
Oh it’ll work out !! It’s my belated birthday steak. I’ll be sure to post it!
1 Like
Aww, sweet! If I get belated birthday gifts and such, it feels like I get another birthday! I hope it’s the same for you! 
1 Like
Drooling… 6am! I am so ecited to make this. I bookmarked your post so I could find it again.
1 Like
That is too funny, I have one kid I need to leave cheese off for too:-)
2 Likes
It’s not a meal, but it’s food.
I love lemons. The smell, lemon-flavored anything, etc.
So I was cooking and took a picture of a lemon.
(As to not create suspense: I used it making a lemon chicken stir-fry with asparagus, garlic, & ginger w/ brown rice).
6 Likes
Hey Milele
@Milele
Cooking on the grill. Got a little snow. Did have to shovel before grilling.
Guess which steak is mine?
16oz Wagyu Ribeye. Seared very hot and fast and rare. 5 min a side. Then a quick 1 min flip a side.
@EarnIt
Perfect rare or what? Jené.
With cauliflower au gratin
Meat Coma 911
10 Likes
Amazing Eric! 
Sounds delicious!
1 Like
Frigid weather today. Making chilli in slow cooker and a pot of veggie legume/lentil soup using my homemade stock. It’s just been on the stove a short bit so not ready yet. Trying to get more plant-based protein in so these are good ways. 
And a loaf of oatmeal kefir bread in the bread maker
2 Likes
Tell me about the elk… what sauce/spices? Slow cooked?
Berries look delicious
I don’t remember if I posted these before but here’s what I do for a living. Pictures and descriptions under the pictures
Med-Veg Skewers - This one is actually all about the dip. Its sweet potato, coconut milk, sweet chilli sauce and coriander.
Lamb Rump - New potatoes roasted in goose fat, minted pea puree and home-made lamb and red wine jus
Cappuccino Creme Brulee with amoretti biscuits (I Love finding quirky ways to present stuff)
Crispy Skin Salmon with Poke glaze and sesame seeds - The veg underneath is charred tenderstem broccoli, fine and edamame beans and fine sliced chilli
Orange sponge with set chocolate and satsuma chantilly cream
Roasted vegetarian croquettes with tartare suace and sundried tomato pesto
Tiger prawn linguine with bloody mary sauce, lime and sping onions
Salmon Roulade with Chervil mayo
Chocolate Brownie with with cognac and chilli chocolate sauce (The ice-cream on top was an experiment with Soy-beans to make it vegan. Came out alright)
Chicken liver and pork Pate wrapped in parma ham; Red onion and thyme chutney
White chocolate and Raspberry cheesecake with raspberry coulis and the soybean vanilla ice-cream we discussed earlier.
Goats cheese and spinach chicken roulade wrapped in parma ham, pea puree, Dauphinoise potatoes and beef and malbec jus
Lime and Kiwi Mille Feuille - The fun thing about this one was I made it all out of scraps and offcuts that were going to get thrown away.
Pears poached in Madeira, cinnamon honey and orange zest; Orange gel; dark chocolate sauce and orange sorbet
Russian Borshcht - Which is essentially beef and pickled beetroot soup. This is a really great way to introduce beetroot to kids but it takes time. I grate the beetroot and pickle it only for a couple days but its well worth it. If you don’t like beetroot now, I can guarantee that once you’ve had Borscht, you will change your mind.
12 Likes
Beautiful!! 
a work of art! And delicious.
I could especially go for that prawn linguine and those croquettes
1 Like
That all looks so wonderful.
I’ll Take the Pate. I love a good pate. I been in the restaurant business 35 ish years. Not fine dining. More like Deli and Bar get them in out out with a Reuben so I can turn the table.
I’ve never understood the presentation of the salmon with the crispy skin side up stacked on top of my food. Did someone have a good reason for that? Just curious.
1 Like
Yeah its so other moisture/steam from the vegetables doesn’t make the crispy skin go soggy. But stacking it on top in general is because when you plate using ‘fine dining’ standards, you follow the rule of odd numbers. Odd numbers always look better on plate so if you’ve 3 scallops for example, you can space them pretty well around a plate but if you’ve only got one cut of salmon, it should be in the centre of the plate.
2 Likes
Keeping the skin crispy makes sense. Because as soon as it’s served I assume most people flip it over to eat. And personally the pink salmon looks prettier. IMO. But that makes great sense.
One pet peeve I got. I hate when my fish is stacked on top of mashed potatoes. I guess I could put that on your fuck it list on here For some reason that really pisses me off. Personally I don’t even think mashed potatoes should be served with fish.
So you’re in my favorite town of London right?