Wife Jan wanted something warm and noodle-y for a weekday meal. We have been on a search for the perfect bowl of ramen in San Jose—the best we have found so far, near us, is Masa Ramen. While I have made a complex version of this dish, I wanted something simpler and with fewer ingredients.
Category Archives: Seafood
Yosenabe is a type of nabemono or one-pot dish. The traditional nabe pot is a fairly deep, round bottomed pot with a wooden lid that fits inside the edges of the pot. I had planned to make my usual yosenabe for Sunday’s dinner, but the kids decided not to come over—daughter Eilene also ended up going out—so it was just my wife and myself. I cut down the number of ingredients to be enough for just two.
When I proposed my usual Greek lamb for this Easter’s dinner, I was faced with a bit of a revolt. We finally settled on both ham and salmon as the main dishes. For the salmon I eventually decided to use two spice rubs. To go with my salmon I also made a ham steak, arugula salad, latkes with pear sauce, and dinner rolls.
Adapted from Chef John’s recipe
Jan’s school friends—Barb from second grade, Pat from I think about seventh grade—are in town for Stitches. This means another meal to create—with no meat with a face or chunks of tomato. A few ago I made some Jamaican coconut fish parcels that had a very flavorful broth, I decided to look for a soup that was similar, but different.
February 13th was Fat Tuesday and wife Jan asked for Louisiana food for dinner. She sent me several URLs for “Louisiana salads.” Some had ingredients that were very un-Louisianan. Others were very starchy—since I had decided on red beans and rice as my main dish, I wanted something a bit lighter.
Whenever I make a Japanese feast I usually include miso soup. The soup broth itself is quick and easy to make, by itself it is simply dashi—a Japanese soup base—with some miso added for flavoring. After that, you may add pretty much anything you have available. Today, I decided on bay scallops, tofu, enoki mushrooms, green onion, and I happened to have some daikon sprouts, because I had also made hamachi shots for this meal.
I made a Japanese feast on Sunday and one of my dishes was hamachi shots—Chef Jeffrey Stout’s signature recipe at The Sea by Alexander. Whenever, I make these taste treats I have a small piece of fish left over—in this case it was the dark fatty bits near the fishes center line. I usually eat this for lunch the next day.
Sauce adapted from a The Spruce recipe
Wife Jan is in the habit of seeing and buying sauce packets in the store and coming to me and saying, , “Make this dish!” Once I have made it from a commercial sauce—if the dish is any good—I will try to learn to make the sauce for myself. Pad Thai is one of those dishes.
I am making Greek lamb for my 65th birthday. I decided on stuffed artichoke caps as the vegetable, but I could not find any recipes that I liked. I did find ingredients that I could eliminate. I am not one who usually covers vegetables in cheese and—with the kids their keto/Atkins diet—bread crumbs are eliminated.
Miso soup is perfect for a weekday meal. The soup broth itself is quick and easy to make, by itself it is simply dashi—a Japanese soup base—with some miso added for flavoring. After that, you may add pretty much anything you have available—a great way to use up any miscellaneous bits of vegetables that you have lying around. Today, I decided on shrimp, tofu, napa cabbage, green onion, and I happened to have some daikon sprouts and slivers of red jalapeño on hand.