What's for Dinner?

[Sundae]

You'll have to move here. I'm not sure I can take the emotional stress of being away from the British Isles. But we'll have plenty of culinary adventures in order to seduce you to our (my) way of eating. Thanks to the Cellar I know at the gourmet end, the UK is similar to the US after all.

And we'll be close enough to London and Oxford - American enclaves - so that you don't get too food/homesick. Anyway, it's not completely Baby Jane territory, you can come and go as you please.

You wait til we tour Northern Europe or the Med. I'll get you eating fishbits my girl.

Haven't eaten yet today.
Think it's going to be the curry and chappatis.

Got another week til the 'rents go away.
I'm so excited about my 24 hour cooked pork. Which is silly as I bet the soup is far nicer...
Still - if'n I don't get maximum pleasure from the pork (bought discounted after all) at least I'll have had pleasure from the planning. It's been like a little nugget of gold inside my head these last few weeks.

Oh, the soup was discounted too.
I have such a beady eye for the freezeable sign on packaging.

[chrisinhouston]

Back on Oahu, Hawaii for another 3 weeks. We got our apartment kitchen stocked with basics and fresh produce and found some really fresh marlin so I got a nice 2 lb loin, about 7 x 3 x 3 inches.

I made a fresh teriayaki glaze and basted the fish, I also prepped some firm tofu for later use this week and made a nice marinade with extra V olive oil, fresh herbs and some rice vinegar.

Grilled it all up on the public grills here at the Marriott resort. Served it with some nice short grain brown rice, fresh sauteed beet greens with bacon and a tropical salsa of mango, pineapple, sweet onion, capsicum, and minced parsley and cilantro and a dash of lime juice. Washed it down with a Cote de Rhone.

Wish you all could have been here!!

[chrisinhouston]

Big lobster tails tonight, I think they came from Brazil but were similar to the ones we had in Australia and probably spiny lobsters not like the ones with claws from Maine. I split the tails open to expose the meat and basted in a a mix of olive oil and fresh basil. Grilled them on an hot grill and basted with a garlic/shallot/butter and wine mix until done.

Served them over some fresh mashed red potatoes with a side of grilled beefsteak tomatoes and grilled capsicum.

A nice Cote de Rhone on the side. Hawaii rocks!