From my Haumea's Kitchen and others

Sunday, June 19, 2011

Lamb Chops for Father's Day for Pappa

Thai Marinade Lamb Chops

I don't eat Lamb Chops not matter what the butcher tells me to do., I just can't eat them.
I like the smell but taste and texture don't agree with me.

Hubby loves these, so I tried a different marinade and he liked them.

1/4 Thai Fish Sauce
1/4 Lite Shoyu
2 teaspoons brown sugar
Garlic and Shallot
Splash of Sesame (a couple drops)
1 Tablespoon Blood Orange Juice and Zest of the same
Cilantro  (Your choice on how much)
I gave this a whirl in the bullet

Poured marinade and let it soak at least 2 hours - 24 hours.

I have a great Grill Pan and heat it up nicely and a splash of a little Good Olive Oil.
They will cook fast for medium, so keep an eye on them.
I deglazed the pan and added a pat of butter and poured over the chops.
I served with brown rice.

Kobacha and Squash Blossom Tempura

Kobacha Squash and Squash Blossom Tempura

After the Farmer's Market trek yesterday of course I had to cook some veggie's up.
With some of the blossoms and the Fava Beans I cooked up a Ilocano (filipino) dish my mom would make
similar to Pinakbet.  We call it Dinendeng. 

Today I took some Kobacha (young one) Squash sliced some thinly and cleaned the Squash Blossoms
and voila....Tempura. ....and yes my own Tempura sauce.

Bon Appetit.



Picked up some fresh noodles at Podesto's.  They have some really good spaghetti noodles.
The sauce is basic with Porcini Muschrooms my favorite.

Veggies I got at the Farmer's Market yesterday

I scored at the Farmer's Market yesterday,
No description needed right? 

Saturday, June 18, 2011

Pork Teriyaki

Grilled Pork Teriyaki

Simple as that

Ahi Tuna Ceviche

Ahi Tuna Ceviche

I have been ono (craving) Ahi for a few days.  I wanted to make Poke but
I had and a ripened Haas Avocado, Cilantro and some Tomato and Limes,
so voila Ceviche it is.....

I would normally fry up som Wonton Pi, had those but was too lasy to fry up.

But I tell you this was good and hit the spot! 

Saturday, June 11, 2011

Asparagus, Baby Fava Bean, Peas and Pancetta Salad

This was dinner tonight

I really didn't want to cook since it was just me tonight.

So I had bought some nice young Fava Beans at the Organic Store in Napa earlier this week,
had peas, and I had some Fresh Asparagus.

Heated up some Molinari Pancetta and let cool.
Peeled the Fava Beans and removed the outer skin and cut in half
Sliced asparagus spears on the bias
Snipped some chive

I blanched the Fava's first, then blanched the asparagus, blanched the peas
and put in ice cold bath

The dressing:
1 Tablespoon good olive oil
2 teaspoons Blood Orange Vinegar
Salt and Pepper


This was dinner last night

Tempura Salmon, Halibut, Large Gulf Prawns and Asparagus

Plus my homemade Tempura Dipping Sauce