Ribs

These short ribs are a little fat so I cut some of it off. The result is some thin strips of meat. Because of marbling the meat is still creamy without the extra fat. The marinate is garlic, ginger, Korean chili peppers, mirin, sugar, salt, soy sauce and sesame oil.

Poor meal

Here I have a giant mustard green in a rich chicken stock and a mix fry of dry tofu, sweet corn, "snow vegetable" and pork. Quite frugal but goes well with rice.

Melting Eggplant

I cooked this chicken using garlic, the winter preserved vegetable and rose liquor much like last time but decided to cook the eggplants in it to save time. I cut the eggplant into small pieces first but they melted away in no time. I then cut up another into bigger pieces and it works out fine. The result is I have a very rich thick sauce with the chicken.

It's so wrong

Thomas Haas makes some of the finest chocolates in the world but this hot chocolate mix is so wrong. It is exceedingly rich; it is lumpy rather than powdery when dry; it is quite hot from the chili; it tells you to make only a demitasse; and it becomes smooth with a few stirs. It is just not what you expect when making hot chocolate. But how divinely tasty it is.

Slow Lamb

I suppose this is more like a pot roast and it tastes good. I stuffed this lamb shoulder with garlic, rosemary, thyme, oregano, salt and pepper before browning it in a pan. I then put it into this clay pot on top of onion, cloves, dry cranberries, pine nuts, cinnamon and the pan juice. It stayed in a 300℉ oven for 3 hours.









The result is pull-apart tender, and very tasty.













I ate it over couscous. I could have reduce the sauce a bit but it has a nice mildness as is.

Symbols of Winter for the Begining of Summer

I had this little package of the "Big Foot Winter Preserved Vegetable 大足冬菜尖" opened so I thought I would cook some chicken with it. I brown the chicken well in the pot with a little salt first, then added garlic, ginger, chili pepper, the vegetable for a few second before adding rose liquor and covered over high heat for a few minute. I removed the pot from heat just before it burn. I couldn't believe how tasty it is. This got to be one of the best 冬菜 I have ever had!





To go with it I have some winter melon cooked in rich chicken stock and Jinhua ham.