Homemade Grub during Shelter in Place

California "healthy" chili

California "healthy" chili

Looks delizz

Kim Chee pork fry rice wit da eggs so ono

Yooz guys tearing it up again!  Keep it coming'...
2 kine poke
Eskimo Candy Deli spicy kine and simple shoyu Hawaiian kine...

Pan seared Lingcod with Plum Tomatoes and Watercress sauce.

Rainbow trout with lemon and green olive pan sauce with roasted honey gold potatoes and green beans.



We joined Sea Forager CSF this week and our first delivery was McFarland Springs' rainbow trout.  This is the recipe we came up with based on ingredients on hand.

Trout recipe:

1 lb Rainbow trout filets
1.5 tbsp butter
1 tbsp olive oil
zest of 1 lemon
1 tbsp lemon juice
1/4 lemon sliced
6-8 green olives, roughly chopped
salt & pepper

Pat the fish dry, pull the pin bones and season with salt and pepper on both sides.  Slit the skin every few inches.  Heat a pan over medium-high heat with 3/4 tbsp butter and the olive oil until foam subsides and butter just begins to brown. 

Add the fish skin side up and cook for about 3 minutes until just starting to brown.  Turn fish over and cook until internal temperature is 120° F and the edges of the skin begin to crisp.  Transfer fish to a plate and set aside.

Add in the lemon juice and stir to deglaze and scrape up any bits on the pan.  Then add the lemon slices and olives.  Cook over medium-high heat for a minute or two until the lemons start to soften and break down.  Kill the heat and add in the last 3/4 tbsp of butter and stir/toss to combine and thicken the sauce.  Taste for salt and season to your liking.  Spoon sauce over filets; top with lemon zest.  Enjoy!

Yooz guys tearing it up again!  Keep it coming'...
2 kine poke
Eskimo Candy Deli spicy kine and simple shoyu Hawaiian kine...

Uh wow, yeah I'm going to need to get poke now

Pad Krapow Gai with Crispy Rice, Mango Mint Salad and Spicy Garlic Edamame

2 tablespoons sesame or peanut oil
1 pound ground chicken
black pepper
6 cloves garlic, minced or grated
1 inch fresh ginger, grated
2 red or orange bell peppers, chopped
1/2 cup raw cashews
1/4 cup low sodium soy sauce or tamari
2 tablespoons fish sauce
1/4 cup honey
2-3 tablespoons chili paste (sambal oelek)
1 cup fresh basil, roughly torn
1 can water chestnut
1/4 cup fresh mint, roughly torn
steamed white or brown rice, for serving
1 mango, thinly sliced or diced

Heat the oil in a large skillet over medium heat. When the oil shimmers, add the chicken. Season with black pepper and brown all over, breaking the chicken up as it cooks, about 5 minutes. Add the garlic, ginger, peppers, and cashews, cook another 2-3 minutes, until the garlic is fragrant. Pour in the soy sauce, fish sauce, chili paste, and honey. Bring the sauce to a boil over medium-high heat and cook until the sauce coats the chicken, about 5-8 minutes.
Remove from the heat and stir in the basil and mint.
Serve the chicken and sauce over bowls of rice. Top with mangos, mint and additional basil.

1 bag edamame, thawed to room temperature
6 cloves garlic rough chopped
Sesame Oil
Crushed red pepper
Chili powder
Thai Chilis, thin sliced rounds

Heat oil over medium high. Add the edamame and allow to blister/burn the shells. You may need to add more oil during cooking. Shortly after adding edamame, add the garlic and mix. Once finished, remove from heat, add all the other ingredients and mix well.

Making my first batch of homemade root beer using a ginger bug.  Added lactose for richness supposedly...brown sugar, vanilla, and a root beer tea composition containing a mess of “root stuff”...we’ll see.  Individual components seem expensive yet if it works I may continue...

Wholly smokes Eddie! That sounds rad. Looking forward to how it turns out!

Haven't been on NCKA in a bit, so here is a little covid catch up on playing around in the kitchen!

1 - Lobster Miso Soup
2 - Lobster Spring Roll on homemade Kelp dish
3 - Scallop, sweet shrimp and chorizo corn chowder
4 - Seafood foraging platter
5 - Tom Kha soup with fish and crispy rice
6 - Bonito and mango Mosaic Sushi
7 - Seared Bonito in tomatillo salsa with Homemade Flower Tortillas

Seafood is fun and been learning a lot about cooking thanks to the shelter in place time.

Brah!  I see a food museum in your future!  So good...

Uhhhh, WOW. Those dishes, and the plates themselves  Those tortillas themselves deserve to be framed.

Also, Eddie that rootbeer sounds like a delicious concoction already. I hope it's able to carbonate adequately downstream

Uhhhh, WOW. Those dishes, and the plates themselves  Those tortillas themselves deserve to be framed.

Also, Eddie that rootbeer sounds like a delicious concoction already. I hope it's able to carbonate adequately downstream

Yes, that’s the big hope!  I did not off gas my raspberry lime ginger ale and lost so much per bottle at opening, maybe 2/3 per bottle...

Uhhhh, WOW. Those dishes, and the plates themselves  Those tortillas themselves deserve to be framed.

Also, Eddie that rootbeer sounds like a delicious concoction already. I hope it's able to carbonate adequately downstream

Yes, that’s the big hope!  I did not off gas my raspberry lime ginger ale and lost so much per bottle at opening, maybe 2/3 per bottle...

hahah Thanks CookieMonster. The tortillas were super fun and easy to make. Great family project.

Eddie, that ginger ale sounds insanely good and I'm not even a soda fan!