In my normal trip to the grocery store today, I was pleased to see “Sea Beans”. I discovered these salty seaweed snacks a few months ago and have been enjoying them regularly since. I can’t always find them, so I almost always buy them when they’re available.
Today, I decided to pair them with mushrooms for a “Surf & Turf” salad.
I like Pho. I grew up on the national dish of Vietnam. If you’ve never had it, I feel sorry for you. It’s got a light but flavorful beef broth flavored with five spice, lemongrass, ginger, and garlic. When you order it you get a side plate of lime wedges, thai basil, cilantro, jalepeno, and bean sprouts. If you’re at a proper Pho selling establishment, you’ll quickly receive a big bowl filled with broth and rice noodles topped with raw thinly sliced beef. The heat from the broth cooks the raw beef perfectly. I always order Pho with the beef raw and on the side to ensure that the kitchen dosen’t pre-blanch the meat for the american pallete. If your Pho shop won’t serve you this way, find another pho shop.
Duck cooked confit in sous vide for 10hrs at 79.8C served with field green salad dressed in orange lavender vinaigrette, supreme of orange, roasted beet confetti, and a Napoleon of fingerling potatoes (fried in duck fat of course!) and goat cheese topped with crispy fried shallot.
Sometimes, after being on the road for a few days, all I want to do is come home and cook dinner. Today was one of those days and I have to say it came out spectacular!
Seared Tuna Steak.
Rice Wine Vinegar
Spicy Udon Noodles with Shitake Mushrooms and Scallion. Dressed in Chili/Sesame Sauce, garnished with baked crispy udon.