Adobo, in this version is just a combination of salt, garlic, pepper and turmeric -- from Goya Products.
Did you find it?
Stir fried japanese eggs plant ( chopped and salted for an hour, then rinsed), some japanese white mushrooms (sort of thick things, about 1/2 inch) that my wife bought, garlic and onion.
Heat wok, add canola oil, add onions, garlic.... wait(*).... mushrooms, eggplants, more oil.... wait, wait, wait.... add sesame oil... wait....wait... add a bit of sake/soyu/mirin... wait... add a bit of watered down hoisin sauce... wait.... add a bit of chopped cilantro/italian parsley.... wait.... add a bit of cornstarch... wait...
done!
The woodyness of those mushrooms and the eggplant work great... the Japanese trilogy of soyu, sake and mirin, combined with the bit of sesame oil... finished with a touch of hoisin and the vibrant green of the cilantro/parsley made for a great dish.
We served it with a small tray of sliced pork char siu and chinese mustard.... some brown rice, a bowl of fresh green lettuce, some chopped japanese apples, japanese yuzu salad dressing and red wine.
A bit of chocolate for dessert.
Japanese Chinese fusion.... Oishi des!
I cooked, it was all my idea... my recipe... ;-D
Made a Moscow Mule for my wife.
It's weekend time! ;-)
(*) by "wait" I mean keep tossing the thing in the wok...
Stir fried japanese eggs plant ( chopped and salted for an hour, then rinsed), some japanese white mushrooms (sort of thick things, about 1/2 inch) that my wife bought, garlic and onion.
Heat wok, add canola oil, add onions, garlic.... wait(*).... mushrooms, eggplants, more oil.... wait, wait, wait.... add sesame oil... wait....wait... add a bit of sake/soyu/mirin... wait... add a bit of watered down hoisin sauce... wait.... add a bit of chopped cilantro/italian parsley.... wait.... add a bit of cornstarch... wait...
done!
The woodyness of those mushrooms and the eggplant work great... the Japanese trilogy of soyu, sake and mirin, combined with the bit of sesame oil... finished with a touch of hoisin and the vibrant green of the cilantro/parsley made for a great dish.
We served it with a small tray of sliced pork char siu and chinese mustard.... some brown rice, a bowl of fresh green lettuce, some chopped japanese apples, japanese yuzu salad dressing and red wine.
A bit of chocolate for dessert.
Japanese Chinese fusion.... Oishi des!
I cooked, it was all my idea... my recipe... ;-D
Made a Moscow Mule for my wife.
It's weekend time! ;-)
(*) by "wait" I mean keep tossing the thing in the wok...
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Pork loins are still on at a good price and since I have many back bacons and other prepared pork 'things', I am now making Lonzino. One piece is in the fridge already for five days and will be there for another five. I will then hang it for a couple weeks.
I have just started two more and they will be smoked before hanging.
I have just started two more and they will be smoked before hanging.
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Awesome.... gimme three days... there's a big snow storm by Shasta so I'll leave on Wednesday. Be there before the weekend.
My wife bought a pack of 100 corn tortillas at Costco.
Last night I made pork fajitas with home made guacamole, salsa, sour cream, grated lettuce, fresh tomatoes and a pile of.... tortillas.
Tonight it will be thin cut, prime ribeyes... 45 min in the sous vide then browned on the pan. Canned pinto beans ( OK, I added New Mexico ground chili powder), a bunch of fresh greens, avocado, salsa and a pile of.... tortillas.
Tomorrow we'll make "lasagna" with... corn tortillas.
My wife bought a pack of 100 corn tortillas at Costco.
Last night I made pork fajitas with home made guacamole, salsa, sour cream, grated lettuce, fresh tomatoes and a pile of.... tortillas.
Tonight it will be thin cut, prime ribeyes... 45 min in the sous vide then browned on the pan. Canned pinto beans ( OK, I added New Mexico ground chili powder), a bunch of fresh greens, avocado, salsa and a pile of.... tortillas.
Tomorrow we'll make "lasagna" with... corn tortillas.
The first piece of Lonzino will be ready in 2-3 weeks. 4 weeks for the second batch.
And then, no more pork for a year!
And then, no more pork for a year!
Why no more pork for a year?
In Castilian we call "Lonzino" ... "lomo", on a tier of "embutidos", Lomo is tied with Jamon Serrano.
Indeed, lomo made from acorn fed black foot pigs fed is considered superior to Jamon Iberico ( the highest class of jamon serrano ).
BTW, I'm out of lomo.... I think I'll go get some this Friday, I need to be in the South Bay so the factory in Long Beach is on the way.
Oh, I always keep a jamon serrano on the carving gizmo on the kitchen island. Nothing like slicing a bit as an appetizer while I make dinner. Do some slices for the wife and daughter too.
We often make a charcuterie plate with sliced spanish sausages, jamon serrano, lomo, manchego ( hard and soft ), some olives, grapes, dates, figs, red pimentos... a nice simple green salad and a platter of pa amb tomaquet. -see below.
Back in the old country this is considered a simple meal, not fancy as American Yuppiedom has priced it.
As a kid, we'd have that on Saturday evenings, with a bottle of Cava. Yep... young Tony, like all young Catalans, drank wine at the table. ;-)
Oh, do you have a slicer? We buy our lomo, chorizos, fuets, etc... as a big sausage and then I slice them paper thin with the slicer. The Jamon Serrano I do by hand with a specialty knife I got from Spain.
Ole! Bon appetit mes amis....
In Castilian we call "Lonzino" ... "lomo", on a tier of "embutidos", Lomo is tied with Jamon Serrano.
Indeed, lomo made from acorn fed black foot pigs fed is considered superior to Jamon Iberico ( the highest class of jamon serrano ).
BTW, I'm out of lomo.... I think I'll go get some this Friday, I need to be in the South Bay so the factory in Long Beach is on the way.
Oh, I always keep a jamon serrano on the carving gizmo on the kitchen island. Nothing like slicing a bit as an appetizer while I make dinner. Do some slices for the wife and daughter too.
We often make a charcuterie plate with sliced spanish sausages, jamon serrano, lomo, manchego ( hard and soft ), some olives, grapes, dates, figs, red pimentos... a nice simple green salad and a platter of pa amb tomaquet. -see below.
Back in the old country this is considered a simple meal, not fancy as American Yuppiedom has priced it.
As a kid, we'd have that on Saturday evenings, with a bottle of Cava. Yep... young Tony, like all young Catalans, drank wine at the table. ;-)
Oh, do you have a slicer? We buy our lomo, chorizos, fuets, etc... as a big sausage and then I slice them paper thin with the slicer. The Jamon Serrano I do by hand with a specialty knife I got from Spain.
Ole! Bon appetit mes amis....
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Like I wrote earlier... hang on... Shasta is loaded with snow... I got to wait until they clear the road.
Do you like Cava or California Sparkling? We ourselves love California Chandon's NV Reserve... made with chardonnay grapes. Goes great with lomo.
I can NEVER get tired of lomo...
Do you like Cava or California Sparkling? We ourselves love California Chandon's NV Reserve... made with chardonnay grapes. Goes great with lomo.
I can NEVER get tired of lomo...
See that stuff in my nose? That's pork. (accidental phone pic today)
No more pork please.
Tony, I think I am making Lonzino. Isn't Lomo made with tenderloin?
Thanks for the wine but as I mentioned to you in PM, I'm a non-drinker. If you hear me chatter about being rum soaked, that’s from a previous chapter. The offer is nice though.
No more pork please.
Tony, I think I am making Lonzino. Isn't Lomo made with tenderloin?
Thanks for the wine but as I mentioned to you in PM, I'm a non-drinker. If you hear me chatter about being rum soaked, that’s from a previous chapter. The offer is nice though.
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Loncino is Lomo indeed.
https://drybagsteak.com/lonzino-recipe/
I have used some of those bags to age meat.... maybe I ought to try to make my own lomo.
https://drybagsteak.com/lonzino-recipe/
I have used some of those bags to age meat.... maybe I ought to try to make my own lomo.
You quit drinking Cal?
Good on you! I quit going on 18 years ago now, first two or three yrs really sucked but then after awhile one becomes naturally numb! Channel the inner dilligaf when things get aggravating 😎
Good on you! I quit going on 18 years ago now, first two or three yrs really sucked but then after awhile one becomes naturally numb! Channel the inner dilligaf when things get aggravating 😎
Such a simple meal.. yet it took over 2 hours to cook. It's a weekend.... for tomorrow, I got the Pulpo de Feria marinating in garlic and parsley...
A Salud! A feast of garlic, olive oil and smoked paprika....
Gambas al ajillo.
Patatas bravas with salsa brava and aioli
Pa Amb Tomaquet ( pan con tomate for the Castilian speakers).
Green salad ( olive oil, vinegar, salt and pepper ).
A Salud! A feast of garlic, olive oil and smoked paprika....
Gambas al ajillo.
Patatas bravas with salsa brava and aioli
Pa Amb Tomaquet ( pan con tomate for the Castilian speakers).
Green salad ( olive oil, vinegar, salt and pepper ).
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Yes Bob. It was taking too much rum to bring out the real Cal in the later years. I also noticed that two hours after I arrived, it was time to go.
The cure all became the cause all.
It was time to say goodbye to my old friend.
Hasn’t been a problem whatsoever. My old pal Cap’t Morgan was becoming a bit of a d!ckhead so parting company was much easier than I thought. I even tried it once more under sweetheart supervision and found that putting sour milk back in the fridge doesn’t make it taste better next time you take it out.
I am enjoying winning arguments without swearing or raising my voice. It’s also nice to remember exactly what you said without a nasty ‘obviously photoshopped’ video. 🙂