An Asian Trinity - there is one you know and it's ginger, soy sauce and garlic. All three combined in two of our dinner choices last night to produce a plate of epic proportions! That's about it in this house - heaven forbid we actually go small!
The big guy was in charge of cooking the Steelhead that was on the menu - we couldn't resist having it again after seeing it this morning during our visit to Fry's. Honestly Tucson, if you're anywhere in the neighborhood of Fry's Tangerine Crossing, you've got to check it out. What a beautiful store and the seafood and meat counter is just incredible. Why not only did the butcher on duty yesterday select absolutely the best fillet of steelhead for us, he also found the chicken gizzards the big guy's been craving - don't ask! It's not going to be me cooking them up as he'll be doing that for himself. I draw the line at some things and that's one of them!
The big guy used the same Asian Glaze we had last time on the Steelhead, but he cooked it over charcoal and alder instead of under the broiler. Course it was the same glaze with the exception of the tip of one of his fingers - kitchen accidents are a beast, aren't they? I always know when there's been a knife mishap cause it gets real quiet in the kitchen, then I hear the cupboards banging in the bathroom as he searches for band aids. Should just keep the darn things in the kitchen where we need them! He's much quieter than I am though - when I cut or burn myself which is often, the air automatically turns blue. Anyway, the steelhead was lovely, perfectly cooked, moist and very flavorful. This glaze is a real keeper and would be great on chicken or pork skewers too.
My contribution was a bowl of Soba Noodles, once again showcasing the Asian trinity along with a vegetable stir fry courtesy of Trader Joe's freezer section. I can't believe it's taken this long for me to share the Soba recipe with you, but here you go. Download Soba Noodle Salad I often combine the noodles with assorted julienned vegetables and top it off with this dressing too, or sometimes I add cooked shrimp, chicken or pork but last night's were plain. They were so plain, I even forgot to add chopped green onions! If you're unable to find Soba noodles at your local store, try an Asian supermarket or alternatively just use whole wheat spaghettini. We love them around here!
Today will be a busy one as we're celebrating my Father In Law's birthday with an early dinner tonight so I gotta get my tail in gear. There's a birthday cake to make, rolls to get in the oven, and all the other trimmings to fuss over. See ya' later with details!
Since I moved to McMinnville, no one has Soba noodles. I should have bought some in Portland, I miss them.
Posted by: noble pig | 11/15/2009 at 07:40 AM
Looks delicious JuneyB... but everything you cook looks delicious!
I cannot believe that you don't like chicken gizzards! Tell the big guy to let me know when he's cooking them (and how he's cooking them) and I'll be right over to help him eat them.
Enjoy your family gathering this evening. I can't wait to read about it!
Posted by: Mags | 11/15/2009 at 10:51 AM
Cathy, there was a little oriental market off Lancaster in Salem we used to go to but it doesn't appear to be there anymore; however, Amazon has them - Annie Chun's pack of 6 boxes for $14.00. Good old Amazon. I'll be doing that when we move to the coast!
Mags - you're a dear! The big guy says he's going to pan fry them (outside I presume), after dusting them with flour - he says he might have 'em with Ranch Dressing and/or hot sauce, or just plain. He's sitting here telling me what to write. PS - I'd send you leftovers but there won't be any! LOL As for me eating gizzards, they qualify as awful offal.
Posted by: June | 11/15/2009 at 11:22 AM