We had some fresh bamboo shoot in the fridge that was yearning to be used. We also had some green beans going as well as more char siu. So we cut them all up and stir-fried them together. Garnished with fried shallots.
Just a bit of “Musgovian” (or “simply hantam,” as Annie would say) cooking. She’s very good at this kind of cuisine.
Aloha, Nate
Prepared a filling consisting of Italian sausage, chopped spinach, minced eggplants, minced onions, grated parmesan, and mascarpone cheese.
Made a tomato cream sauce. Stuffed the pasta shells with the filling and laid them down in a baking pan.
Continue reading Sausage & Eggplant Stuffed Shells
My Texas friend also sent me a shaker bottle of his “Secret Spice Mix #2” dry rub for meat. We had a few boneless pork chops so I rubbed them with his rub after brining them first. Tossed them on the gas grill and cooked ’em up right.
Stir-fried some peas, red bell peppers, and onions.
Served the pork chops with the veggies and mashed potatoes on the side. I like my pork a with a little pink in the middle.
Aloha, Nate
We found a package of konnyaku “skwid” at the Asian grocery store. Konnyaku is a yam that is ground into flour and made into a jelly. It is high in fiber but low in calories. It is usually sold in blocks or as shirataki noodles, but this is another application – a vegan alternative to squid.
Stir-fried the “skwid” over high heat until they were almost blistered. Then stir-fry some peas with garlic and tossed it all togther.
The “skwid” had a nice crunch; not tough or chewy at all.
Aloha, Nate