Homemade Grub during Shelter in Place

Lil’ bit of Vy’s homemade chicken soup for late night snack or lunch tomorrow.

2 dishes today.
Chicken stewed in coconut milk with chilis, garlic, ginger and lemon grass.
Bitter melon with bbq pork in black bean sauce.  Both served with steam rice.

Dustin, Mel grub is looking delicious 

Carnitas tacos with a twist tonight

Antonio, looks yummy 

Antonio, looks yummy 

Great example of why punctuation is so important. 
CDM, where did you get that pineapple cutter?

You guys are nuts!  These food posts are very inspiring.  I could imagine an NCKA rotating comfort food truck.  American, filipino, latin, bbq, seafood, deserts...different day of the week, different chef...3  locations Northbay, Southbay, Inland...get ready to sell out...plenty of restaurant space gonna be available sadly...hole in the wall type would be possible.  What a crash of food establishments...sad...glad many of y'all cook like a boss.  Keep posting...

2 dishes today.
Chicken stewed in coconut milk with chilis, garlic, ginger and lemon grass.
Bitter melon with bbq pork in black bean sauce.  Both served with steam rice.

What's the black bean sauce?  Simple?  BBQ pork recipe?   

Aged sheephead for 60 hours buried in ice (wrapped in plastic) and dry aged for 6 hours. I was interested in trying various flavor combos for future meals. I used sauces, fruits and veggies including goshujang, yuzu juice, kiwi, daikon, soy, seaweed, lemon, toasted jalapeno, etc. My favorite flavor combo was reducing sake and yuzu ponzu, pouring it over the sushi rice, then adding avocado, tobiko, kiwi, burned lemon and a drop of sriracha. I also made my wife’s favorite spicy edamame with lots of garlic, sesame oil and chilis.

Looks impressive how did it taste?
Never ate raw sheep before

Looks impressive how did it taste?
Never ate raw sheep before

Ageing fish has become my new norm. It firms it up, produces a much truer flavor, and is surprisingly fresh - you just have to be really mindful of keeping your cutting board, knife, hands and fillets super clean. Then I held it up to the light to see if there were any worms. After slicing it, I held each piece up to the light to check for worms again since the pieces were now thinner. The flavors were really fun. Charred lemon is one of my favorite flavors to pair with fish... just amazing. The kiwi, yuzu ponzu and sriracha combo was super neat too. Highly recommend. The only thing I would change next time is slicing my pieces smaller. Those were huge portions for finger food.

Aged sheephead for 60 hours buried in ice (wrapped in plastic) and dry aged for 6 hours. I was interested in trying various flavor combos for future meals. I used sauces, fruits and veggies including goshujang, yuzu juice, kiwi, daikon, soy, seaweed, lemon, toasted jalapeno, etc. My favorite flavor combo was reducing sake and yuzu ponzu, pouring it over the sushi rice, then adding avocado, tobiko, kiwi, burned lemon and a drop of sriracha. I also made my wife’s favorite spicy edamame with lots of garlic, sesame oil and chilis.

Dang chef!  Bon Appetit to da max!

Aged sheephead for 60 hours buried in ice (wrapped in plastic) and dry aged for 6 hours. I was interested in trying various flavor combos for future meals. I used sauces, fruits and veggies including goshujang, yuzu juice, kiwi, daikon, soy, seaweed, lemon, toasted jalapeno, etc. My favorite flavor combo was reducing sake and yuzu ponzu, pouring it over the sushi rice, then adding avocado, tobiko, kiwi, burned lemon and a drop of sriracha. I also made my wife’s favorite spicy edamame with lots of garlic, sesame oil and chilis.

Dang chef!  Bon Appetit to da max!

I fully support your idea of starting a rotating menu/chef food truck.

Aged sheephead for 60 hours buried in ice (wrapped in plastic) and dry aged for 6 hours. I was interested in trying various flavor combos for future meals. I used sauces, fruits and veggies including goshujang, yuzu juice, kiwi, daikon, soy, seaweed, lemon, toasted jalapeno, etc. My favorite flavor combo was reducing sake and yuzu ponzu, pouring it over the sushi rice, then adding avocado, tobiko, kiwi, burned lemon and a drop of sriracha. I also made my wife’s favorite spicy edamame with lots of garlic, sesame oil and chilis.

Dang chef!  Bon Appetit to da max!

My buddy owns Ichido in SF and his kitchen is in a sake brewery.  He is one of my go to guys for all things fishy and Japanese.  Your quality would bento box for 35$ per 3-4oz fish + labor.  Maybe way less oz.  He is in the process or has been packing up high quality Japanese meals for pick up out of his spot. He always reminds to "not fear the zest"  tons of citrus applications...Aloha!

I fully support your idea of starting a rotating menu/chef food truck.

Looks impressive how did it taste?
Never ate raw sheep before

Ageing fish has become my new norm. It firms it up, produces a much truer flavor, and is surprisingly fresh - you just have to be really mindful of keeping your cutting board, knife, hands and fillets super clean. Then I held it up to the light to see if there were any worms. After slicing it, I held each piece up to the light to check for worms again since the pieces were now thinner. The flavors were really fun. Charred lemon is one of my favorite flavors to pair with fish... just amazing. The kiwi, yuzu ponzu and sriracha combo was super neat too. Highly recommend. The only thing I would change next time is slicing my pieces smaller. Those were huge portions for finger food.

Real quality meal there, great eye candy too.

A friend gifted me some fresh squid.

Habanero horseradish and quick seared mantle.

Then went to the local farmers market today (it was pretty empty and seemed safe to walk through) and found some neat fruits and veggies. Thought I’d experiment! This meal was enjoyable but that sauce was off the hook! Will absolutely be using it in the future.

I didn't measure stuff but if you want to make it, blend olive oil, tomatoes, habanero, white onion, garlic, redwine vinegar, lime juice, salt, parsley, chili powder, smoked paprika, oregano and a fair amount of horseradish.