What's For Dinner tonite?

[Yhottys]

We had tri tip on January 29th with Gemma's family.

We picked up two tri tips from Buckhorn Grill and made sandwiches. Well most of us had sandwiches, Gemma had tri tip with rice.

Images below of the tri tip, some Roadhouse onions and our nephew, Christian's tri tip sandwich with Buckhorn's Red Ranch sauce (really close up).

[Yhottys]

We had leftovers on January 30th - tri tip.

On January 31st we had dinner at Lark Creek Steak, Lark Creek Steak Dinner Menu

The kitchen sent out a small glass of butternut squash soup with a vadouvan (fancy French word for curry) flan, crispy rice (yup, rice crispies) and micro cilantro greens.

Murray had the Little Gem wedge salad. Gemma had the crab salad with Persian cucumbers and avocados.

We both had a truffle burger with fries WITH bernaise sauce. Best fries ever. Don't let their thickness fool you. They were crispy on the outside and light and fluffy on the inside. At lunchtime you can get a burger with fries AND a shake.

Toffee almond crunch cake with a scoop of vanilla bean ice cream for dessert.

[Yhottys]

We also had some home made chocolate cake with milk chocolate frosting on January 29th.

The image below was taken on January 30th. Leftovers. With vanilla ice cream.

[Yhottys]

Chocolate cake with milk chocolate frosting. Vanilla ice cream. Picture below.

[Luc]

Fresh grilled corn on the cob, skirt steak and a salad...
Simple but so good near an Airstream!
Luc

[Yhottys]

Looks like we missed posting an image of what we had for dinner on January 28th.

We had cabbage and potato soup with salt pork. Served over rice.

[Yhottys]

We're going to.

On January 31st Gemma had shrimp curry and a mixed greens salad with a mint chutney dressing from a food truck. Tandoori Chicken USA Mobile

Wednesday we had sisig, Sisig - Wikipedia, the free encyclopedia from HapaSF, another food truck. HapaSF We've never had it before and wanted to see what all the fuss was about. Now we know.

Today we're having baloney sandwiches for lunch at Chez Gemma et Murray.

Images of the shrimp curry and sisig. No image of the baloney sandwich - we figure you know what that looks like.

[idmtman]

Camped at Borrego Palm Canyon Campground in Anza-Borrego State Park. Just went to the farmer's market in Borrego Springs and bought some awesome avocado tamales and salsa. I'll add some refried beans and chips and maybe make a margarita. Since it is 84 degrees out currently, we might be eating on the picnic table.

[idmtman]

We are camped at Borrego Palm Canyon campground in Anza-Borrego State Park. Just returned from the Friday farmer's market in Borrego Springs with a bunch of avocado tamales and salsa. I'll add some refried beans and chips and since it is 84 degrees out, we'll probably dine on the picnic table this evening.

[Hibby]

Ribeye steak (marinated in a gallon plastic bag with soy sauce, canadian steak seasoning), campfire vegetables, sliced pepper jack cheese, and a small salad.

The campfire veggies are turnips, sweet potatoes, red onion, and idaho potatoes cubed and put into tin foil with brown sugar and butter. We wrap them all up in foil and put them on the grill for 15 minutes a side over low-medium heat, then let them steam and cool in the foil until the steaks are done.

[Yhottys]

We were testing recipes last Sunday, February 19th.

Murray made crisp Muscovy duck breasts with cilantro sticky rice topped with fried shallots, grilled pineapple relish, red Thai curry coconut sauce and roasted red pepper coulis.

Results below.

[Yhottys]

Yesterday, in celebration of Carnaval, we had feijoada. Brazil's national dish - black beans with ham hocks, served with the traditional accompaniments: deep fried julienned collard greens (if you're gonna eat some -this is a great way to do it) and orange segments. All served over rice.

[Yhottys]

Remember that grilled pineapple relish that we had on February 19th?

Sometime shortly after we had seabass with . . . grilled pineapple relish. And then, a few days later we had pad krapow moo, June « 2009 « Chez Pim but made with ground turkey. We threw the grilled pineapple relish on top of it all.

And then, . . . yesterday we had the turkey pad krapow moo for lunch. We added a small lime from our neighbor's tree and fresh Thai basil that we later tore up and mixed in to the plate at the table.

[Yhottys]

Yesterday we tried something new - miso caramel glazed pork belly. We served it topped with pork rinds, that's right, pork rinds. Peas in cream sauce and steamed rice accompaniments.

It was yummy, but so was the pear pie that Murray made from organic Bosc pears. (Can you see the pears "pasted" to the top crust?)

[Yhottys]

Dinner and cocktails at Blowfish to celebrate our monthaversary on February 23rd.

Murray had a mango mojito and Gemma had a peach nympho - white peach juice and sake.

We shared a dynamite roll - yellowtail, salmon and avocado maki, tempura coated, topped with chili sauce, scallions and sesame seeds, pork and chicken skewers, unagi (eel) and avocado maki, ama ebi sashimi with shredded daikon radish and a shiso leaf, tempura, lobster maki topped with sauteed mushrooms and filet mignon, cilantro micro green topping that, wasabi mascarpone cream swiped across the shallow bowl's rim, and last but not least, pork belly with brased daikon radish.

[Yhottys]

last night we had braised lamb shanks with carrots, peas and red Bliss potatoes. With rice.

Pear pie for dessert.

[Yhottys]

Tonight we had grilled chicken, Filipino style. The closest recipe we've found online is: Filipino Barbecue Skewers Instead of the kalamansi/calamondin (a small citrus fruit) we use key limes which come really close to what kalamansi smells and tastes like. We leave out the lemongrass, black pepper and red pepper flakes but throw in a very generous splash of 7-Up. We don't skewer the chicken either, instead we just throw it on the grill.

Grilled asparagus and rice accompaniments.

Oranges for dessert.

[Yhottys]

We had chicken curry sometime between Valentine's Day and Presidents' Day. We think it was closer to Presidents Day. We think.

Old fashioned chicken curry with peas, potatoes, carrots and raisins. Over rice.

[Hibby]

Has anyone used a Sous Vide water oven? I have seen and heard rave reviews about them, and wondering if this would be an excellent, and convenient way to cook in an RV?

Sous Vide Cooking, Sous-vide appliance for home, restaurants - SousVide Supreme

I have my concerns about spending $500 on a small kitchen appliance, but hey, I bought an Airstream, didn't I?

[Yhottys]

We have! We have!

From what we understand, it allows for slow, steady cooking. You need a separate vacuum sealer to seal whatever you are cooking in a heavy duty film.

It seems like a cool item, but at this point we can't justify the amount of real estate it would claim in our kitchen. And we're not sure how often we would use it.

Now ask us about our Viking induction cooktop and separate burner. We love them!