Pork Shoulder with Chinese Char Siu Sauce

 

We love Pork in all of its manifestations. Pork Shoulder with Chinese Char Siu Glaze is a great riff on a classic Chinese preparation. The pork, of course, was from McCall's Meat and Fish. We have made it many times. You can find the recipe for it on our blog of:  September 24 2017, click the date to get the recipe. It not only is great right off of the rotisserie but as leftovers it makes great sandwiches. With the pork we grilled Peaches. It was delicious.

Lamb Chops with Cauliflower Rice

We grilled Grilled Lamb Chops with Pomegranate Molasses from Cooking with Café Pasqual’s by Katharine Kagel. You can find the recipe for the Lamb Chops on our blog of: September 5, 2012. Click the date to get the recipe. It is a great preparation, that I really like. 

With Lamb Chops we served Corn on the Cob and Cauliflower Rice. If you are reading this blog, you know how much I like Cauliflower, this is an unusual way to present it, cooked with the Rice. It is delicious. The white of the Cauliflower blends into the white of the Rice. Each bite is a surprise. You can get the delicious recipe for the Rice on our blog of: November 10, 2010. Click the date to get the recipe.

Black Cod with Miso

One of our favorite dishes from the restaurant Nobu is Black Cod with Miso Sauce. We make it at home and it is very close to what you get in the restaurant. In addition, we served the perfect accompaniment: Pickled Vegetables. Scott had brought over a bag of them. I am sure I could never find them in a market, so I will have to rely on Scott to keep me supplied. McCall's Meat and Fish sells both the great Black Cod and the Miso. You can get the recipe from our blog of: May 12, 2009. Click the date to get the recipe. This is an excellent fish preparation!

Zucchini Pasta

We started with a fresh Tomato Salad with Burrata and Pesto. For the main course we had a favorite summer pasta: Pasta with Zucchini Sauce. You would never know you are eating a meatless dish. You can find the recipe for this simple and delicious pasta in our blog of: June 19, 2009. Click the date to get the recipe.

Simulated Cassoulet

 

Lentil Pasta

We started with a Salad made with fresh White Nectarines and Prosciutto.

Lentil Pasta is an absolute favorite of ours. The sauce is so good and you would swear there is meat in it. We have made this many times. It is definitely a favorite and you should make it if you haven't! You can get the recipe from our blog of: July 22, 2008. Click the date to get the recipes for both the pasta and the tomatoes.

Goan Curry

I can never get a enough of this delicious dish. What a great way to prepare Shrimp. When we were in Goa in India, I should have found a restaurant that serves it, but I am sure if I did it would have been way to spicy for me! Goan Shrimp is a clear winner! You can read about why the Salad is called The Hungry Cat Salad on our blog post of: November 21, 2009. Click the date to get the recipe.

White Asparagus and Porcini Pasta

This was an outrageous dinner. We had purchased Porcini Mushrooms and White Asparagus from Four Star Seafood in San Francisco and they shipped it to us overnight. Both imported items are very hard to source in Los Angeles. For the Asparagus we sautéed Home Made Breadcrumbs in Brown Butter. It was a perfect foil for the White Asparagus. We used a recipe for the Porcini Pasta that chef friend, Wendy had generously supplied to us. This was an amazing meal. It was like eating a great Italian Restaurant in Italy!

Fresh Porcini Mushroom Pasta
use real butter

from Wendy

 

1.5 lbs.   fresh porcini mushrooms, cleaned and sliced 1/4-inch thick

3              tbsps unsalted butter

2              cloves garlic, smashed and chopped

¼             cup white wine (something bright and unoaked)

1 lb.        fettucine, cooked

½             cup heavy cream

squeeze of lemon juice to taste

salt and pepper to taste

Pecorino Romano cheese, grated (to taste)

parsley, minced

 

1.   To clean your porcini mushrooms, don’t use water or a damp cloth. A mushroom brush will do to gently remove any dirt or debris from your porcinis. Try to use the smaller bouchons or slightly larger mushrooms that haven’t become wormed out.

2.   Slice the mushrooms into 1/4-inch thick slices. Set them in a wide, shallow pan over high heat to dry them out, flipping after a few minutes. Eventually liquid will begin to bubble forth as they begin to turn slightly golden.

3.   Add the butter and garlic to the pan and let the mushrooms cook until they begin to brown. Pour enough wine to cover the bottom of the pan and stir up the browned bits in the pan. Let simmer for a minute or so. Add the cream and the wet, cooked pasta to the pan. Stir to coat and let simmer to a thin sauce. Squeeze a little lemon juice (to your liking) over the pasta and season with good salt and fresh ground pepper.

4.   Serve with a sprinkle of grated cheese and minced parsley. 

5.   Serves 4.

Donburi

We had leftover Pork and we used a recipe for Nobu's Scrambled Eggs Donburi. We always have liked Donburi and Nobu’s restaurant Matsuhisa, is one of our favorites. This is a recipe that I really liked and will repeatedly make – it is a great use for leftovers! You can actually substitute many toppings for the Pork, it just depends what you have leftover (Lobster, Chicken, etc.). You can find the recipe on our blog of: April 29, 2014. Click the date to get the recipe.