Pinot Grigio Chicken Mole | Vanilla-flambé Chardonnay Peach
Yields 1, 9-inch pastry
Kick-off your day savoring the flavors of the summer!
Oatmeal-Raisin & Cacao Nib Cookies w/ Coconut & Plum Oils, Sweetened with Agave Nectar.
Went balls to to the walls tonight with shockingly mellow male-order ingredients. Delicately seasoned bull frites stir fried in butter with caramelized cipollini onions and garlic, finished with basil pesto.
Kirschstrudel, Round 2: in the bag! Continue reading
Stem/clean some Cremini/Portobello Mushrooms. (They’re actually the same mushroom, just different ages!)
Arrange Shrooms on a plate and cover with a bowl.
Microwave for 30-45 sec.
Fill warmed Mushrooms with Basil Pesto and, if on-hand, top it off with a candied Jalapeño.
Again, cover the plate and microwave for another 1.5-2 minutes at about 1000MW.
For additional umami, garnish with roasted seaweed (Kizami Nori きざみのり).
Fill a skillet with a 1/2 inch of water, add a splash of citrusy vinegar — Calamansi Balsamic was on-hand for this instance– or a squeeze of fresh lemon.
Bring to a boil over medium / 60% heat.
With scales down, cook the catfish for 4-5 min in the uncovered skillet.
Flip the fish, add spinach atop, and cover. Cook another 3-4 min, or until the fish and greens are cooked. There should only be a little liquid remaining.
Remove from heat.
Using two turners, flip the fish and leaves onto a plate so the fish has a vibrant bed of green.
Drizzle broth atop the finished product.
All the leftover pie dough had to go somewhere!
The Himalayan salt block (super-cool Christmas gift from my friend, Jeremiah) received its first mission, seared salmon, rare.