Grilled NY Strip Steak wife and I split, sliced cucumbers with fresh dill, sour cream, mayo, garlic powder, and lemon juice. Green Beans.

Tonight, eggplant Parmesan.

Made a whipped feta dip. 5% MF Fage Greek yogurt, sheep’s milk feta, lemon zest and olive oil whipped with an immersion blender. Serving with chopped fresh parsley and mint, crushed pistachios, red pepper flakes, sliced cucumbers, sliced tomatoes, and pita chips.

Going to cut the first Napoli Tuscan Cantaloupe. The fragrance is divine. I will wrap slices of the cantaloupe in Prosciutto. I might make a Caprese salad too.

Test Picanha ends.
I cut two really thick ones and put them in a zipper bag with cheap fish sauce and light soy sauce and in the refrigerator.
The two end pieces got pan fried and dipped in the Red Boat 40N and light soy sauce.
You still get the traditional salt only but way better.

A Red Barn tomato Marinara Sauce. Four fresh Red Barn tomatoes, four cloves of garlic minced, pinch or two of dried oregano and thyme, handful of fresh basil, teaspoon of sugar, tablespoon of EVOO, teaspoon of balsamic vinegar, one dried cayenne pepper flaked, salt.

Ice cold cucumber dipped in the fish oyster soy sauce concoction.
For afternoon snack.
It was really tasty and a huge difference from your usual western full of fat and sugar dipping sauces.
I'm sweating out the salt and drinking plenty of fluids too.

Red Barn is a good tomato.

No cooking really, a big salad with lots of veg. Been craving beets, so they were in the salads yesterday and today.

Picanha marinated for 24 hours in fish sauce and light soy sauce.
Just a dash not soaking in it.
Taste is out of this world.
Not salty and doesn't taste like soy sauce.
Potato salad and coleslaw on the side.

Saw a video and may make this later the next week since I seem to be eating so much in the way of cool salads lately. Maybe make some oven roasted chicken thighs and have them cold with it. And some fruit, cantalope is getting in season...

If been a subsriber of hers for a long time
.

worth1 wrote: ↑Sun Jun 01, 2025 11:13 am Picanha marinated for 24 hours in fish sauce and light soy sauce.
Just a dash not soaking in it.
Taste is out of this world.
Not salty and doesn't taste like soy sauce.
Potato salad and coleslaw on the side.
IMG_20250601_110657366_HDR.jpg

Never heard of marinating in fish sauce, I'll have to try it.

maxjohnson wrote: ↑Mon Jun 02, 2025 2:42 pm

worth1 wrote: ↑Sun Jun 01, 2025 11:13 am Picanha marinated for 24 hours in fish sauce and light soy sauce.
Just a dash not soaking in it.
Taste is out of this world.
Not salty and doesn't taste like soy sauce.
Potato salad and coleslaw on the side.
IMG_20250601_110657366_HDR.jpg

Never heard of marinating in fish sauce, I'll have to try it.

Just don't go overboard.

A big greens salad with some left over cold asparagus and 1 cold chicken thigh cut up into it. Added some rice seasoning, furikaki (sp?) and garic/ginger dried seoning to the homemade ranch dressing. Stuffed after that.

Fried fatty pork blade chops with soy and fish sauce marinade..
Cole slaw and potato salad.

Same thing today.

Grocery run last evening, got some sea bass, shrimp and a couple steakhouse patties, and more stuff for the addictive cabbage recipe. I think we'll like it, all flavors we like already, Shrimp most likely poached lightly and cold for salads, the sea bass is a bigger piece so will make a couple meals at least- maybe oven cooked with some seasoned mayo on top over sliced vidalia onions under it. Make a fish salad like tuna fish salad with left over sea bass on some toasted multigrain/seeded bread. Have some button mushrooms to roast at the same time, with a dab of hoisin and soy and miso marinade.

Catfish fillets have gone up for farm raised.

tonight it was a stew type made from left overs with something new added.
the left overs were part of a crock pot roast with carrots, onions, and small amount
of tomato cooked together with stock.
rice/tri-color quinoa combo, we have grown to like cooking rice, and quinoa together
in a 1:1 ratio. cooking time is the same for both or close enough.
the new was some fresh from the garden kale. these are kale plants that wintered over.
early spring you can pick the flower buds as you would broccoli. tender leaves and shoots
are clean, and bug free. you don't need to rinse them. delicious.
i simmered the kale in the stock then added the beef, and veggies, and rice/quinoa plus a
generous amount of grated pepper, and simmered it a bit more.
ate it till it was gone.


keith

Caprese Salad. KBX and Huevos Del Toro. I liked the red tomato better, very buttery and richly flavored.

Fire roasted salsa. Two Ashleigh and a Vorlon tomato. Three jalapeños, one a red one. Three little Texas Legend onions, all vegetables roasted including 3-4 garlic cloves. Lime juice, ground cumin, cilantro. Ashleigh is a relatively dry tomato like a Roma so good for a salsa.

Four medium eggplant charred and roasted and converted into baba ganoush. Pan Toasted sesame seeds ground and mashed in an olive wood mortar, lemon juice, microplaned garlic, olive oil, ground cumin.

I used an immersion blender to process it all. Good choice.