Pad Woonsen with a side (wild) salmon grilled

Pad Woonsen with a side (wild) salmon grilled

Posted by Nerdyy

I thought I should get my noods in too, ironically this was eaten last saturday before all of the newest challenge started. (Even more freakish - the same thing happened with the chicken LOL).

The salmon was grilled midweek the week before, so this is a leftover dinner, the salmon is delishus, grilled to perfection, with crispy skin (yes i have a thing for crispy skin); and quit saying ewwwwww to the fish, ya dont have to look at it ok.

Tofu prep:

This was medium firm tofu, so I had to press it a bit to extract all the water, then marinated in soy sauce, finally pan fried them so it became firmer and crispy on the outside.

Noodles:

For the noodles, this is glass (or bean thread) noodles, sauted with onion, ginger, garlic, celery, cabbage and some sriracha. Toss em around, add a little salt, add tofu in and dinner's ready!

Oh and sprinkle some peanuts around the noodles.

Summer Bloom

Summer Bloom

Posted by Nerdyy

In 2012 I planted this lily near the back alley entrance of my building. Every year around the last week of July it comes out with this full bloom, with more blooms following through August. Perhaps a reminder from nature, that no matter what, beauty is still everpresent, and billion dollar smiles can always be gazed at, whether it be in natures blooms, or some truly gorjus persons smile!

The Perfect Wine

The Perfect Wine

Posted by Nerdyy

eh

Pollo al Limone

Pollo al Limone

Posted by Nerdyy

Do I have a recipe for you, why yes I do Murgibaba😂.

This one, chicken with lemon n garlic, is based on Rao's (NYC) famous dish, and is a little bit more complicated than your average whip up a chicken breast(not that im casting any aspersions on the BDSM life of said chick).

So this one I used 4 leg quarters. Cut them into separate legs and thighs (lets just say that describing a chicken recipe is always full of double entendres eh) keeping skin on. In a v large bowl add cold water and about 2 cups of salt, make sure to stir the salt until fully dissolved. Place the 8 pieces in the brine, submerge them, cover and put in fridge for about an hour. This brining helps moisten the chicken and make it juicier and more flavorful(Yes, thighs legs and maybe breasts juicier and more flavorful, i'm going straight to hell aren't i?). Pat the thighs and legs dry with a paper towel once brined.

In a large thick bottomed (??) pan, pour a little olive oil, place the pieces skin down and sizzle for about 8 mins, turn over and sizzle for 5 more. The crisp skin is very important for texture so dont submerge in liquid or sauce at any time. Remove chicken pieces to a plate.

In same pan saute some chopped shallot and garlic for about a minute, add juice of two lemons and 2 cups of chicken stock to deglaze the pan of all the delicious broown bits stuck on it. Make sure you have zested the two lemons. Once the sauce has thickened, add the zest (2 tbsp) and chopped tarragon thyme and marjoram into sauce. Place chickens back to sauce taking care to put skin side up and not submerged. Bake in a 450 F oven for about 20 mins the meat should be 175 180 F to be cooked. Take out of oven, let sit for 5 mins, transfer to serving dish, sprinkle some remaining lemon zest and herbs plus parsley, the aroma is totally to die for.

Wines: any acidic white - pouilly fume, gruner, albarino, french alsace, or pinot blanco, all good. Buon appetito.

Le Candidature

Le Candidature

Posted by Nerdyy

Seratonin(dark only), melatonin, and tryptophan. Always glad to help 👉.

Here Comes The Sun - The Beatles

Here Comes The Sun - The Beatles

Posted by Nerdyy

... because the season sang this song to me today.

Kimchi Pancakes, modified

Kimchi Pancakes, modified

Posted by Nerdyy

See-yo, Grappa c'est bien 🤗

On a different note, I decided to stand in front of a hot stove, outside, on the hottest day of the year, to try this out!

I used a modified recipe using one part flour and three parts chickpea flour (or besan!), so it had an interesting taste mix of traditional korean pajeon and indian pakora. Easy to make, add water to the 3:1 besan flour mix, chop up a lot of kimchi preferably the hottest one, add salt and hot chilli powder to "enhance" the taste, and cook on a cast iron pan, or any pan really.

For the side sauce, mix soy sauce, rice wine vinegar, a dash of sesame oil, and sriracha or sambal.

Very yum!

Nightcap, for those peaceful sleepful times

Nightcap, for those peaceful sleepful times

Posted by Nerdyy

Yo Girl-o, jes a tad bit worried about them sleepless nights, what gives? Can't really do words while um blocked, can send a pic with a million words entwined.

("Oh no, there he goes with his grappa again!")

Mid Summer, Mid Week Check in

Mid Summer, Mid Week Check in

Posted by Nerdyy

Anyone need a pick me up on this Bastille Day, Viva la Revolucion eh!

No alcohol involved here, and I'm sure I've posted this recipe or the Italian variant of this sometime in the way distant past.

This one is a more Indian twist.

1 cauliflower, chopped
1 tsp cumin seeds
1 tsp coriander powder
1/2 tsp turmeric
1-2 tsp red chiili powder (preferably xtra hot!)
2 tsp salt
2 tsp oil
Lime juice to sprinkle when done

Mix all ingredients in a bowl, place on hot grill and cook till done, take care not to burn. Needless to add it's delishus (sorta like the blog!), and broccoli can be substituted for cauliflower.

Bon appetit!

How Green is my Valley

How Green is my Valley

Posted by Nerdyy

Vurry vurry vurrdant eh?

Tomatoes, Cukes, Peppers (including shishitos), Beans, Peas, Eggplants. 

(commuter rail embankment as a background?)

Grillin' n Chillin'

Grillin' n Chillin'

Posted by Nerdyy

On tap this weekend, lotsa grill usage.
Part One - Shishito Peppers

Step One: pick peppers from veggie garden

Step Two: lightly drizzle with olive oil, and toss

Step Three: arrange on grill and slowly char at about 375 - 400 F grill temp.

This is about halfway done, when it looks done put back in the bowl and sprinkle salt and toss. It is delicious without any aoli or side sauces, feel free to condiment it as needed!

Enjoy with a Sauvignon Blanc, Riesling or even Moscato (yes I've mocked the imbibing of Moscato in the past but now I've ch

'Umor in dem Virus Times

'Umor in dem Virus Times

Posted by Nerdyy

This been sittin' as a draft for a few days, seems like a perfect time to let it loose (and NO I'm not Mr Pouncey!)

(from the political blog I hang out in)

California Dreamin' Part Two

California Dreamin' Part Two

Posted by Nerdyy

July 3, 2019

Big Little Lies scene stealer (Bixby Creek Bridge on Hwy 1, Pacific Coast Highway)

(in case someone is wondering about the above average pic quality on this one, it was taken off road from a scenic spot using my tablet, not the phone!)

Breakfast of The Champion

Breakfast of The Champion

Posted by Nerdyy

aka my favorite fruit

#mango

Holiday Week

Holiday Week

Posted by Nerdyy

If you live in North America, its Holiday Week: Canada Day is celebrated July 1, and the US Independence Day July 4th. To honor the beautiful and gorjus friend up north today, here is the drink Canada would have if she were not imbibing Tequila! Again home made, of course.

Bourbon Sour (Shaken not stirred)

1.5 oz Bourbon
3/4 oz lemon juice
1/4 oz simple syrup (I used 2 tsp agave nectar)
Cherry for garnish

Mix in a shaker with ice, pour over ice, garnish with one cherry.

Here's looking at you, kid!