Today was a great day because I got to make a big batch of chili. 🌶 We’ve tried a few chili recipes over the years, but the ones we like always have dried Guajillo peppers in it. These give the chili a deep red color and a wonderful flavor. Just be careful because the red color will easily stain clothes!
Anyways, I usually buy a dozen Guajillo peppers at our local market, then boil them for about 15 minutes to rehydrate them. Next, I put them in our Cuisinart food processor with maybe half a cup of the water, then process until almost smooth. Adding this chili paste to the pot makes it “real” to me. Chili just isn’t the same without it! And I love to make chili because it means I get to pull out our largest Le Creuset pot. Yay!
With each pot of chili I make, I will adjust with different ingredients, sometimes out of necessity. For instance, this time I didn’t have the can of tomato paste I normally add, so I used some pasta sauce we had in the fridge. And I didn’t have the usual dark beer that the recipe calls for, and I didn’t want to use the IPA we had), so I just used more of the water I boiled the chiles in. I also added a bit of white vinegar and shoyu (soy sauce) to the mix, which is new.
I have to say, it turned out really good! And we have enough to last us a few days. 😄
Bay and I had the chili over steamed rice, with cheese, raw jalapeño, raw habañero (for me), sour cream, and a bit of hot sauce. And a runny egg, of course! Because we put it over rice, we call it “Chili-Gohan”, with the word Gohan being Japanese for rice or meal. Makes sense, doesn’t it?
A friend of ours brought back fresh hamachi (yellowtail) from Hawaii and my wife, along with several other lucky people, received some nice cuts. She prepared some sashimi for us, and also cooked some of the fish in a wonderful miso soup. It was delicious!
But that’s not all, because she also prepared tonkatsu (breaded and fried pork cutlet), served with cabbage and tonkatsu sauce. We also like to have it with karashi (hot mustard). It was pretty nice to have both karashi and wasabi (for the sashimi) out on the table. What a yummy meal!
I feel like I must have about a dozen of these posts… a photo of oyakodon and a short paragraph about it being my favorite food. So this time, I’ll just say that we had oyakodon tonight because Mariko was going out with her friend for fondue and this is a super quick prep meal. Basically, she cooked the chicken, broth, and onion in a skillet, then left it for me to finish preparing when the kids came home. That just involved adding five eggs and some green onion to the skillet and cooking it all up. Finally, I served it over rice, put some nori on top, and voila – dinner is served! 😄
I’m so lucky that I have a coworker who has chickens and is kind enough to share eggs with us. Fresh eggs are so delicious! They really are so much better than store-bought. And just look at how pretty they are!
This evening, we had sukiyaki (すき焼き). Especially on a chilly night like tonight, it is great to sit around the table with a big pot of sukiyaki bubbling away. Plus the bonus of fresh eggs for dipping made it just about perfect. 😌