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Showing posts with the label scallops

Dinner For the Newly Engaged

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For those that have been through a wedding, not as a guest, but as a bride or groom, you probably remember how difficult it was to devote more than a handshake/hug and 30-second chit chat. You have anywhere from fifty to five hundred fifty people to say hello to and the clock is ticking. At our reception, we seriously had no longer than 15-20 seconds to greet our friends and family. And we felt horrible. We loved everything about our wedding . From having the private ceremony in Las Vegas to the chill, taco-catered reception in a quaint art gallery in Filipino Town. We wanted to be with our loved ones more than anything and it was simply impossible to hangout with our guests without disrespecting someone else. It's the one thing we regret the most but we decided that could at least make an attempt to hang out with our friends before their lives changed for the better as a married couple. We would simply invite them over for dinner and drill them with our wedding questions lik...

A Dinner for My Uncle - Braised Lamb Shanks, Black Cod with Mushroom Dashi, Poached Octopus and Seared Scallops

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It was 1983 and I had just woken up from a long nap on the plane. My mom quickly tapped on my shoulder and pointed out the tiny window. I was groggy and disoriented from my first airplane flight (Pan Am!) – but my eyes grew wide open. To this day, I can vividly recall the yellow lights of Hong Kong's harbor and Kowloon City. I could see large junk ships sprinkled all over the green water and cars cruising the streets like fish swimming in a two-way stream. My mom was from Macau, now the Las Vegas of Asia, but had moved to Hong Kong to work. She then moved to the United States in the early 70s to pursue a more opportunistic life as many Asians did. She got married a few years later and had me and my sister. It was now eleven years since she had left her father and brothers and she was happy to come back to Hong Kong now with her own family. For first time visitors to Asia, it is usually quite a disorienting, stimulating experience. Like life on fast-forward. We filed out of...

McCall's Meat & Fish Company - A Return to Cooking

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Right before our amazing trip to Southeast Asia , Jeni and I were burdened with some drama that almost caused us to cancel our trip - I was going through a separation with my employer. Besides feeling confused and down, we were now in a situation that many people feared - financial hardship in this economy. We had also spent a good sum of money on the flights and lodging and had no way of really turning back. The thought of trying to enjoy delicious food in another country with no job was difficult. But I always try my best to be optimistic. I said to her... look, this is inevitable and we'll be alright. We can't let something like this hold us back. We love to travel and we will make this happen. In addition to the layoff, we were also dealing with a bad living situation. My landlord had really destroyed the joy in living in Silver Lake. We would both come home from work and feel this negative energy. We were very unhappy with her management and it got to the poin...

A Fall Soiree - Man vs. the Wood Fire Beast

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We all have our fears, whether or not we're willing to admit them. But we're all human beings, and it's one of the many things that sets us apart. I've got a whole list of them. For example, I loathe the glaucoma machine at the optometrist's office. You know the one that blows AIR into your eye at like 528 mph. It takes me a good 4 minutes per eye and I wish I was a pirate or cyclops so I'd only have to endure the suffering for 4 minutes total. Another thing I fear is anything in tiny dot patterns. Blackheads, blueberry pies and bad 80s polka dot clothing. I'm not sure why but I think it might have to do with this cartoon I've watched before... where this character had 18 eyes on his face... all blinking at different times. Weird I know. And finally... my apparent condition of bakephobia . I've talked about it in my pizza posting a few weeks back and just can't get myself to appreciate baking because of the necessary precision and limita...