We cooked our first Sous Vide meal, which was a chicken dish with green onion and spicy chili oil. The chicken was moist and tender, and delicious! Because of the cooking method, the meat actually looked semi-raw, but it was at the correct temperature so it’s perfectly safe.
We ate it with rice, which made for a simple but delicious dinner.
Koa requested ribs for dinner so I made a rack of baby backs using the tried and true parboiling method. They turned out excellent! I am proud of the job I did putting them under the broiler to finish them off. The color and slight charring of the sugary Stubb’s Hickory Bourbon barbecue sauce was better than I have ever done before.
We had a little bit of fun putting our bones on Mariko’s plate… it made it look she ate a dozen ribs! 😄
Yakiniku must be one of the top meals for meat-eaters. Grilling right at the table is such a treat! In addition to the beef, pork belly, and sausage, we had mozzarella cheese, haloumi cheese, onion, kimchee, salad, and Sigeumchi-namul (spinach). So yummy!
We made one of our favorite curries tonight to share with some dinner guests. It’s so nice to have (fully vaccinated) friends at our house again! The Sri Lankan Chicken Curry recipe is from The Flavor Blender, and tastes great, but what is really remarkable is that the aroma after you add the curry powder and curry leaves is incredible! If you weren’t hungry before, you are guaranteed to start craving dinner once the fragrant smells start to fill the kitchen. ☺
Our guests brought over a salad, samosas, and pani puri to round out the meal. It was awesome and of course yours truly ate way too much! It was just too good.