A simple Tagliatelle al limone
8 Likes
yeomso-tang but i subbed goat for some quality lamb neck. it’s amazing how much the addition of perilla leaves and seeds arrests the gaminess of the meat. sauce made with jangajji brine, dadaegi (i made mine with gochugaru, ginger, garlic, and gochujang), mustard, perilla seed powder, and sesame oil. don’t know anywhere still opens that sells this in ny (maybe jersey) but i missed my dad and remembered this meal with had together at mirak when i was a kid. he doesn’t generally eat gamier meat and the rest of my family don’t eat goat so it stands out in memory.
7 Likes
There was a place in Oakland that specialized in it but they’re gone.
Mirak still has in it. Menu | Mirak Restaurant
Yelp finds a bunch of other places in LA.
https://www.yelp.com/search?find_desc=black+goat+stew&find_loc=Los+Angeles%2C+CA
1 Like
sadly im living in new york atm (but great for so much other food so not rly sad), else i would’ve gone to mirak. wasn’t able to find a place in new york til a couple minutes ago funnily enough (tang in flushing). i’m sure i’ll find more. i’d deleted yelp from my mind for a while but it’s proving useful haha.
edit: actually confused by tang’s menu… but there’s also haneul bapsang and myung san in flushing, too, it seems. sung book dong in little neck further out. lot more than i thought! couple in jersey as i thought but everywhere so far is an hour+ trek from where im at w/ no car… gotta clear a day…
5 Likes
You made that?
How did you bake the pizza, at what temperature?
1 Like
approximately bun cha but i subbed the sugar and vinegar for maesil cheong, ottogi wheat noods for rice vermicelli, and sand lance fish sauce for vietnamese fish sauce. running low on ingredients n had korean pantry staples. no grill sadly.
8 Likes
Ooni pizza oven. Preheated for 30 mins and then launched on hi heat.
I usually turn it off for a couple of seconds to turn it and let it cook if I want a more crispy pizza
3 Likes
Used Farmer’s Market finds and leftovers to repurpose/create a new dish.
Dry-aged ribeye cheesesteak toast (Roan Mills Bakery), tomato salad (Valdivia Farms), burrata (Masson Cheese)
11 Likes
rancho gordo masoor dal. charred tomatoes and red peppers. sauteed onion, garlic, ginger; bloomed cumin, mustard seed, coriander, chili. finished with cilantro and lime juice. channeling my best @shirakoslurper photography.
(ignore the chipped bowl, i have a very sentimental partner and we’ll be eating out of shards before new bowls happen.)
14 Likes
Vegetable Stir-Fry with Fried/Poached Egg - eggplant, zucchini, tomatoes, scallions, garlic and herbes de provence are cooked with vegetable broth, tomato paste and balsamic vinegar. Finished with some poached/fried eggs
7 Likes
Baked Shrimp and Orzo with Feta and Tomatoes - Browned orzo is cooked in a pan with red bell pepper, red onion, garlic, oregano, saffron, tomato juice and vegetable broth. Once you add diced tomatoes, peas, shrimps and top it with feta you bake it in the oven. Finished with some scallions.
7 Likes
what’s that over the beans?
1 Like
I’m going with cheese and scallions.
Queso Mahon (mitica is the brand), some homemade kewpie style mayo and scallions
3 Likes
awesome im stealing this
1 Like
These beans were refried with bacon, onion ect. But the Guatemalan brand Ducal would be excellent for something like this. Their black and red beans are super flavorful and smooth
3 Likes
RG flageolet and good mother stratella beans. sauteed kale, red onion, bacon. mounted butter and a lot of dijon. topped with sauerkraut.
7 Likes
Roasted Pork Tenderloin with Bok Choy, Curried Tomatoes, and Avocado from “The Broad Fork” - pork tenderloin is first seared then finished in the oven. While it’s resting, you cook the bok choy in the meat juices. Served with a salad of cherry tomatoes, sautéed shallots and jalapeño, ground cumin and mustards seeds, avocado, mint, parsley, lime juice, cider vinegar and light brown sugar
5 Likes