Five spice and honey-lacquered quail, Sichuan pickles, clay pot caramelized pork, lobster summer rolls … oh my! I did spend a good chunk of my time this past week in my kitchen, but oh it was so worth it. Spicy, sweet, sour, salty, crunchy, herby, fresh. Vietnamese food rocks. Continue reading
My weekly menu will kick back up this coming week, I promise. For now, it’s another food week in photos.
Lamb, roasted beets & burrata cheese on the menu:
Flank steak on the grill was delicious with a simple rub:
4 Tbsp kosher salt, 3 Tbsp brown sugar, 2 Tbsp paprika, 1 Tbsp cayenne pepper
My grilled watermelon salad was beautiful to look at, but not so much fun to eat. Watermelon is not meant to be grilled, in my opinion. It was fine on its own, but the grilled fruit watered down the lettuce leaves and the vinaigrette so we had bowls of watery salad. Ick. Don’t try this at home.
We did some good eatin’ this week.