Chirashi

This is my poor attempt at Chirashi (scattered sushi).

Made with riced cauliflower, Tako (octopus), Ankimo (monkfish liver), Kampachi (yellowtail), Tobiko (flying fish roe), Nori and wasabi with a bit of tamari.

My 1st time with monkfish liver. If I wasn't aware of it being fish liver I would have never guessed it. Creamy and buttery with no fish flavor what so ever. Everything else I've had before

Sous Vide Goat Burger

The poor man's sous vide, an external controller with thermostat that reads temp of water and cycles the power on and off. Only thing this doesn't do circulate the water like that the expensive units. Water temp was brought up to 130deg. 

Goat was seasoned with thyme, onion, salt and pepper, placed in a vacuum sealed bag and submerged for 90min to bring. 

After 90min the bag is removed the water and burger placed on metal rack and seared using a propane torch and an egg quickly fired. Portobello mushrooms used for buns, along with kale and lard mayo.

Goat has a sweet taste, not what I was expecting. Very lean so sous vide cooking suits it well, kept the meat very moist and tender.

Pottery

When I have time I do pottery. Mainly for bonsai and cactus & succulents but once in a while I do bowls, plates, cups and other items.

A 10in plate

Chawan (tea bowl)

A fermentation crock and when I settle on color it will be complete

Bulalo, Filipino bone marrow soup

A simple dish that is damn tasty! Braise beef shanks in beef bone broth for 1.5-2hr or until fork tender, skim foam from surface. Add 1 onion cut into onion wedges, 3 garlic cloves chopped, 1 chayote diced, Hawaiian salt to taste and simmer till chayote is cooked through (about 15-20min). Just before serving add baby bok choy leaves and 2tbsp (or more) fish sauce. Enjoy the fatty goodness.

Filipino Cassava Cake

Carb up Sunday! I save these little treats for just such a day.

Made some modifications to the traditional recipe and came out quite nice.

1 pkg frozen grated cassava
1 can full fat coconut milk
1 pkg frozen young coconut strips unsweetened (reserve 1/4 cup for topping)
1 egg
2 tbsp butter
1 tsp vanilla
1/2 tsp Hawaiian salt
2 tbsp coconut sugar (1 for cakes, 1 for topping)

Preheat oven to 350deg. Combine all ingredients except butter mixing thoroughly with spatula. Grease pan or muffin tins with butter then add cassava mixture. Bake for 45min. Mix 1 tbsp coconut sugar with 1/4 coconut strips and place on top of cake. Return to oven to brown another 15-20min. Let cool and enjoy!

Vietnamese Inspired Beef Heart Jerky

Got a hankerin' for some jerky and wanted to go Asian. Most recipes have way too much sugar, this has 1tbsp for 1.5lb heart. But what other flavors to add? How about fish sauce, sriracha, lemon and coconut aminos?

Remove heart from freezer about 8hrs before slicing (makes it so much easier). Trim any fat away and slice into 1/4 strips.

Place in ziplock back.

Into bag add 1/3c Thai chili sriracha, 2.5tbsp fish sauce, 3tbsp coconut aminos, 1tbsp coconut sugar, 1.5tbsp lemon juice.

Mix thoroughly and marinate overnight.

Remove from marinade and place on rack without over lapping

Place in oven at lowest temp with door ajar. Check meat about every hour for desired dryness. After 6hrs (depending on thickness and temp) it was dry.

...and ready to enjoy.

Level of heat I love but probably too hot for some. Flavor was good but next time I'll increase the fish sauce and lemon.

Sardine musubi

Not as good as spam musubi but a close second.

Canned sardines were simmered in a sauce made of coconut aminos, ginger, garlic, salt and coconut sugar. Cauliflower "rice" was seasoned with sea salt and rice vinegar. Lard mayo and habanero sriracha were used to bind everything together then neatly rolled in roasted nori.