did another of my homecooked meals for my friends for lunch on 6.11.2014.
usually for western dishes, i did sit-down dinners serving course by course. but there’s advantage in having pre-cooked food & serving as buffet. though i enjoyed every minute of cooking (& often experimentation) for family & friends, the purpose is not just about food & cooking but to be part of the conversation & shared memories. 🙂
for this lunch, i did 10 dishes. 🙂
the best dish, most popular by far & winning hands down, was the #1 oven grilled miso salmon belly – marinated & kept in chiller for 3 days & in the oven for 15mins at 25odegC. taste was excellent, perfect combination of flavours.
the #2 miso belly pork was an experiment. i used the same marinade for the miso salmon belly. i did slow braising using cold crackpot to 79degC, so the pork belly was very tender before marinate. however my marinade was just too little & did not infuse the flavours well. also i used the same 15mins oven grill to do the sliced pork (to save electricity). i think i need to use a hot pan on high heat then the searing could be done very quickly w/o overcooking the already cooked meat.
#3 the beer can chicken was another experiment! i brined a small 1kg whole chicken in usual sugar & salt (but boiled with a packet of chinese tea this time). i put sliced garlic under the skin & use a bbq meat dry rub. then i did the usual beer can chicken oven grill at 250degC for 25mins & 175degC for 15mins.
wa..this chicken was really tasty, moist & tender – my best roast chicken ever. 🙂 but no hint of any tea flavours though!
my helper prepared the pumpkin tofu salad. it’s a dish put together by my wife after dining at some place that served that. i could do this but my helper did this regularly for my wife’s packet lunch, so i got her to do it.
i did the extra virgin olive oil, balsamic, sea salt & honey (did not have agave nectar) mix, and did the tossing when about to start the meal. 🙂
#5 striploin was another experiment – slow crockpot braising to 52degC (rare) placed in fridge overnight then pan grilled. i did this before for my daughter’s packed lunch. she said it was very flavourful.
today though it was overshadowed by the #7 tagliata di manzo, which had a better usa harry’s grain-fed angus striploin cut & was done on the spot just before start of the meal. 🙂
#6 kurobuta was prepared in the same way – slow crockpot braising to 79degC (well done) placed in fridge overnight then pan grilled.
the meat itself was very flavourful so the dish was well received. this was an experimental variation of my usual pan-grilled kurobuta.
i wasn’t confident of the result of the slow crockpot striploin so had a back-up usa harry’s grain-fed angus striploin which i decided to cook anyway.
#7 tagliata di manzo is commonly served in italian restaurants. e.g. as 1 friend mentioned during lunch, capri, but also in say alborgo, valentino etc.
i did this #8 “monterosso miky” seafood risotto with a vegetable base & prawn stock, so it’s a tasty dish. the prawns & squid were fried in butter separately, and the live mussels were cooked separately in butter, chilli padi, sliced ginger & orange peel. mussels were very tender & tasty too.
the #9 squid-ink seafood linguine was good too. one friend liked it especially for the mango clams. 🙂
the #10 pumpkin cheese cake was my second try. a really lovely cake. the first i made for family dinner on 24.10.2014 was very good. and it’s great that this one was just as good.
a very nicely balanced cake. it was though a bulkier cake than the other lighter cakes i made, and while i liked it a lot, it was a cake that i would probably not take 2 helpings at one go.