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Dinner tonight: Hoisin-Glazed Tuna with Asparagus & Rice Noodles

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Kind of an assorted dinner last night.

Nice Garden Salad, Homemade Sourdough Toasted Bread, Tuna Salad, Bacon, Smoked Salmon, Cabot Seriously Sharp Cheddar, Avocado, All Natural Uncured Beef Hot Dogs(not in picture), Roasted Zucchini, Cod Liver, Sardines in Water

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I tried to make ‏شيش براك for the first time. Cat’s ears! They’re lamb dumplings in yogurt sauce with mint infused olive oil and marcona almonds. Not pretty but tasty!
 

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Had some Mole our friends brought back from Mexico. It is a very rich sauce that takes multiple chilies, chocolate, cinnamon and many other spices.

Made Mole chicken over rice, with avocado fresh sweet corn, pickeled onions, and salsa.
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That looks amazing.

I am especially intrigued by the pickled onions: Did you prepare them yourself, and, if so, could you possibly please share the recipe? I love pickled vegetables.
 
That looks amazing.

I am especially intrigued by the pickled onions: Did you prepare them yourself, and, if so, could you possibly please share the recipe? I love pickled vegetables.
Sure.

Dice a red onion into thin strips. Place into mason jar or similar.

In a pot on the stove pour in a 1 cup of water, and a tablespoon or so of salt, sugar, and 1/4-1/2 cup red wine vinegar to taste (optionally add in other spices like pepper corns, red pepper flakes, cloves of garlic etc). Bring to a boil, then pour over onions and leave on counter uncovered for 1 hour until room temperature.

Store in the fridge. They will be ready to eat within a few hours, but continue to gain complexity the longer they pickle.
 
Sure.

Dice a red onion into thin strips. Place into mason jar or similar.

In a pot on the stove pour in a 1 cup of water, and a tablespoon or so of salt, sugar, and 1/4-1/2 cup red wine vinegar to taste (optionally add in other spices like pepper corns, red pepper flakes, cloves of garlic etc). Bring to a boil, then pour over onions and leave on counter uncovered for 1 hour until room temperature.

Store in the fridge. They will be ready to eat within a few hours, but continue to gain complexity the longer they pickle.
Wow.

Thank you, very much appreciated.
 
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