looks great. I'm guessing the protein is on the other plate?

 

you can see it next to the knife.

We are going back to Napa in May, and will try to eat there again.

 

I forgot to post this but it was amazeballs:

Miso marinated sablefish* (wild caught in alaska this summer by a man named Traveler) and asian slaw. and boring rice because I ran out of time. weeknights with kids amirite.





My wife said it was good. Good restaurant good.

recipe:
Recipe: Nobu's Miso-Marinated Black Cod ? Weeknight Dinner Recipes From The Kitchn | The Kitchn

* sablefish is aka black cod and butterfish.

 

Yes, chicken cutlets are on the plate in the background (they were prepared by wife)

Nice, take some more pictures - very interested to know what they have.


Looks good....I'm getting hungry again

 

There was a time, when eating "real food" cooked from scratch every single night was commonplace. It was the default, so unremarkable as to bear no notice whatsoever.

Coconut-crusted dijon salmon, with asparagus and mushrooms roasted in rosemary and olive oil.

 

When the pork loin that you put in the slow-cooker for 8 hours with an improvised Korean-BBQ sort of seasoning blend comes out with just the perfect balance of sweetness and fire...

 

And, here we go again.




Enjoy the sauna treatment, Porky. I'll check back in six hours to be sure you're comfortable.

 

mmmmmmmmmmmmmmmm

 

The pork came out well, the Mojo Criollo sauce I did was a tad weak. (Weaksauce.)




The leftovers will be kicked up a notch.

 

My lunch yesterday.

1.5 week old lasagna. With doritos for texture. I will say I liked the cool ranch better than the nacho.

 

Dinner tonight. Baked tilapia, marinated in olive oil, apple-cider vinegar, and lemon juice, served with an avocado-mango salsa. Asparagus & mushrooms with butter and lemon juice. All home-made from scratch (no jars, no packets) as usual.



I should have splurged on a fresh mango rather than using frozen (it was mushy), but still a bloody amazing flavor combo, and the texture of the fish was perfect.

 

post vacation picture dump

 

 

^ jealous.


Guess the recipe:

 

^ dice
add cilantro
add jugo de citron

also try a half tsp of chipotle powder. I find it gives a nice smoky heat for pico type mixes.

 

A healthy shot of chili powder went into the marinade, which was combined this morning. The cilantro is in the fridge, and will be chopped just prior to the making of the salsa, along with he lemon juice.

 

That looks like it's going to be great. Freshly made same day, mmmmmm.
And yeah I agree with h8s, in fact I'd add chipotle to half the dishes I eat lol

 

I make pico all the time. The chipotle powder (just a small amt) brings it to a new level. My pico is pretty simple:

red onion
tomato (heirloom if I can find them, seeded)
jalapeno
cilantro
lime juice
salt
pepper
chipotle powder

I put it on my beer batter fried fish tacos which are the BOMBBBBBB. Though I need a better baja sauce. Mine's not quite cooling and tangy enough. I've tried various ratios of mayo and sour cream with garlic and canned chipotle peppers in adobo and I can't find the perfect balance.

 

I can splurge if I am eating alone.

(I've been thinking about some nice juicy burgers for a couple days now)

 

Both of those look deliriously good.