Not dinner but a substantial part of my overall cooking day. This is the cutting/chopping/grating portion of another round of low-carb breakfast bombs. For a dish that is supposedly comprised primarily of leftovers, this is quite a bit of prep but since everyone around here loves them, I keep making them . . .
Mise En Place, Hitohira Tanaka Kyuzo B#1 Migaki Gyuto, 240mm & Global Cheese KnifeDiced jalapeno, scallion tops, scallion bottoms, red hot finger chiles, chives, mild cheddar, leftover breakfast sausage, Newsom 'Preacher' ham, sharp cheddar and aged sharp cheddar.
Can't beat the skeletonized Global knife for soft cheeses. It handles them really well . . . nice, even cuts and very little mushing or sticking. In the end, the bars turned out as they always do, pretty darned good . . .
Low-Carb Breakfast Barsaka Breakfast Bombs. I cut the 9x13" pan into 12 pieces, which should last through most of the week.
Next up was the actual dinner prep, which started with some gussied up quinoa . . .
Mise En Place & Hitohira Tanaka Kyuzo B#1 Migaki Gyuto, 240mmQuinoa, 4x gelatinous pork stock, evoo, fresh-aged shiitake mushrooms, yellow onion, salt, black pepper and minced garlic.
The method I accidentally discovered for aging shiitakes -- trim, wash, dry, store in the fridge in a paper bag, forget about them for a few days -- leaves them in a slightly leathery state but quite pungent in aroma. For these, it's valuable to have a heavy, sharp knife because a lesser blade can sometimes slide off the caps, which get a bit tough on the exterior. Cooking them with the onions, garlic and stock (I also splashed in a little white wine), reconstitutes them into a nicely al dente state. From there, I added the entire mixture to the finished quinoa, which Mrs. Suburban cooked in the Zojirushi.
Meanwhile, I was back at the grill. Time time, with some lamb chops . . .
On The PlatterCharcoal-grilled lamb chops. A couple of different styles of chop here -- round bone and blade bone -- both cut from different parts of the shoulder, I think.
Plated UpLamb chop, shiitake quinoa and a mache/arugula salad with homemade buttermilk dressing.
=R=
Same planet, different world