I realized that it has been a week since I last posted some food here – it has therefore been a week since I last took a culinary excursion. Today I bring you a baked chicken breast dinner with broccolini. The chicken marinade is based around the flavors of tarragon, mint, lemongrass, and ginger. The broccolini is steamed and topped with a tarragon, mustard aioli. The dish is finished with a salad of baby spring greens and pickled carrots, cucumber and ginger.
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For tonight’s dinner, my mother was in the mood for some shrimp so I threw together this little treat. It consisted of Shrimp Tempura with a wasabi/mustard sauce, what I am going to call “Kinpira Edamame” and sesame fried rice. Now the Shrimp Tempura probably doesn’t need too much explanation, though there are a few little extras tossed into the recipe for fun.
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Honey Baked Boneless Pork Chop
Once again it is Sunday evening and I have a little something to whet your palate. I realized this evening that I am, again, offering a pork recipe (no I don’t only eat pork – even though it is starting to look that way). I promise next week I’ll offer some different food group. It’s just that the price of pork lately has been something I can’t pass up. If you would like to suggest a main ingredient – beast (specific cut would be great) or plant – I’ll be happy to plan a meal around that.
More 3 CommentsI know how many of you enjoy reading about my culinary excursions and like to know what goes into my creations. Well, to whet your appetites I will provide this evenings menu and the recipes (as close as I can recall). Some who have watched me cook, know that I will often start with an idea, maybe a recipe, though more than likely several recipes from which I depart in an entirely divergent direction and create something that only remotely resembles what the recipes started out as.
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With tomato season coming upon us it seems a good time to post this. It is a recipe that I have fallen in love with – and made a number of modifications to. So enjoy. This recipe, originally appeared in my Too Tall Toads Recipe book as a Fresh Tomato Tart, though as is typical of my cooking, it has evolved to include fresh baby spinach and fresh basil baked among the tomatoes, Kalamata olives, and can we forget the fresh mozzarella cheese? This has certainly grown to become one of my favorite dishes. Enjoy!
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