Musgovian omelet

Every now and then, we have a Saturday morning when we can take our time getting out of bed. I usually find myself making an omelet, using what I can scrounge up out of the fridge.

This one contained bell pepper, red onion, mushrooms, and grated mozzarella. It was only a two-egg omelet, and I took a little too much time getting it out of the pan. The browning was unintended. But it’s all good, especially with some habanero hot sauce!

Aloha, Nate

Smoked Salmon Salad

Annie wanted to do a salad one night and we were looking around for ingredients. We had some smoked salmon sitting in our pantry for a while, so we thought, why not?

Romaine lettuce, orange bell pepper, red onion (sliced thinly), hard boiled egg, and capers. The salmon wasn’t the thinly sliced kind; rather, it was a whole fillet that we crumbled into chunks. The dressing was simply Annie’s Naturals brand Cilantro-lime dressing. Very easy to prepare, and lots of flavor!

Kinda nice to have these things sitting the pantry just waiting to be used. Wonder what else is in there?

Aloha, Nate

Black Pepper Beef

Even after making the filet mignon the other night, we still had some beef tenderloin remaining. Annie cubed it up, marinated it with a packet of black pepper sauce, and stir-fried it with some mushrooms, bell peppers, onions, and green onions.

Talk about tasty! Annie skillfully fried the tenderloin so it didn’t toughen up. Restaurant quality, for home-cooked price!

Aloha, Nate

East Ocean Restaurant (Alameda)

We wanted to go to Oakland Chinatown for dim sum recently, but were hesitant of the crowds at Peony. We ended up going to East Ocean Restaurant in Alameda (an island just a stone’s throw west from Oakland). We arrived at 10 am and were seated immediately.

One thing about dim sum around here – they usually just roll out the “standard” stuff until it gets closer to lunchtime. Here’s our standard radish cake, siu mai, cheong fun, and beef meatball.


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My Photo Annie is mistress of the kitchen while Nate is the master of the grill and smoker. We cook the homestyle Asian and Hawaiian foods of our younger days while also exploring the wider worlds of Western foods.

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