Pork Butt, Bom chicka wow wow

Pork Butt, Bom chicka wow wow

food slideshow - be careful, some pics maybe xxx rated!

Search This Blog

Saturday, November 3, 2007

The Week in Food

Monday. Very unusually, The FP worked. So I went to Hing Long, the vietnamese market on El Cajon Blvd. I got these greens. I wish I could say what they were. They were cruciferous, they looked kinda like a cross between romaine and celery. I got lemongrass, which I never use, even though I love it. I found some frozen baby squid. I also got fermented shrimp paste. The ingredients on the label are: shrimp, salt. This is one of my childhood memories. The bottle of pinkish purplish salty stuff in the fridge next to the mayo and ketchup. I also got these "swiss rolls" for dessert snacks that were coconut and pandan flavored. Pandan is an asian pine. It doesn't taste like pine needles or anything, it's milder.

So a lot of times the FP calls me a mad scientist the way I cook. I just kind of make up some techniques that I might have learned subconsciously, but it's usually a fusion of styles. I chopped some ginger, garlic and lemongrass. I also put some of the lemongrass in a pot of water to make a broth. I sauteed the ginger, garlic and lemongrass, then added onion and sesame oil. After the onions were wilted, I added shrimp paste and chili paste and let it fry a little. Then I added the greens, coated them in the sauce and added the strained lemongrass broth, soy sauce and fish sauce. In another pan, I sauteed some tofu in shrimp paste, chili paste, and sesame oil. We had some somen noodles, so I cooked those. When the greens were done, I added enoki mushrooms. When the FP came home, we brought the stew to a boil and dropped the squid in to cook. So to eat, we put the noodles in the bowl, then the stew and tofu. Top off with ripped thai basil and more chili sauce, and more soy and fish sauce in the FP's case. It was good. Very different from our usual fare. I'm trying to make more interesting stuff for people to read about. If anyone reads this.


Tuesday. The Food Pimp's time to cook. I had class and he was off. So he made.. jerk chicken wings. I shit you not. He got this jerk sauce from Von's called Eclipse. It's a Chicago company. I love the ingredient listing: Onion, garlic,vegetable oil, soy sauce, tropical spices, black pepper & salt. That clears it up... Anyway, he stewed the chicken wings in this sauce with tomatoes, coconut milk, soy sauce, cardamom and allspice. Then he sauteed cabbage, and he made Christians and Moors. He didn't even know he made Christians and Moors. He just called it black beans and rice. Anyway, I have to say I was excited to get home from a boring lecture about business taxes.

Wednesday. That was Halloween night. So we got drunk early at the Whistle Stop and then went home. Apparently I was obnoxious. I know it's hard to believe. But we did meet the bartender who is in the Album Leaf. He was dressed as the Pope. It's crazy cause he knows all our Nola music genius peeps who live in Chicago.

So anyway we got delivery New York Pizza. It was really good. Sometimes they don't give enough sauce or meatballs, but this was saucy and meatbally. I didn't bother with the salad. I just dived into the spaghetti and ate all my meatballs and half the spaghetti,and almost half of the garlic bread. This is very unlike me. I usually convserve my meatballs so that I have equal proportions of spaghetti and meatball. I know. This is very OCD. I also used to eat the crappy candy first during Halloween and save the best for last.

Thursday. Shrimp etouffee. The FP cooked again. Delish. I'm not going to go over how to make it. If you need a recipe let me know. It was yummy.

Saturday morning breakfast, well, we're in the process of making it. I know you're waiting on pins and needles too!

2 comments:

trey said...

So, I am reading your blog now. Makes me miss being around you two. I also remember the times with Mike coming home drunk eating food I had cooked, which I hope was better than KFC, but I do have to admit they can do fried chicken better than me. And I still make the etouffe that Mike showed me how to make from a visit to New Orleans. Minus the shrimp or crawdads and the dairy.
I sit here on Thanksgiving day, with Cora here on the couch, trying to sober up a bit before we cook some food. Partook in some mushrooms, had a nice ride on the bikes. Came home to pick up Coco and go for a walk around town. We do carry wine on both of these outings, that's a given though. Love not traveling on these holiday times. Oh, I have enjoyed the read today. It's good to hear your voice while reading your words.

the food ho said...

Sounds like you had a great Thanksgiving! We miss you!