Ridiculously easy — this isn’t the cloying, sugary sauce of sesame chicken you might get in the restaurant.
Monthly Archives: February 2009
I made this as an approximation of how I remember CPK’s tasting like. I cheated and used premade pizza dough (whole wheat) from Trader Joe’s. I didn’t have any bean sprouts, though, which I remember their version having.
Loooove this cocktail John made after we got some creme de cassis the other day.
Stephanie taught me this trick years ago with leftover takeout. I used leftovers from last night’s dinner – I think the soft texture of my orange-y rice made this even better.
This was a slightly different variation than my typical, Thai-style take on the dish.
I can’t believe John went out and got me (hard to find, pricey, only recently available in the U.S.) Iberico ham. He put it to good use – most of it we just ate, but this was a delicious way to incorporate it into the meal. Jose recipe, again.
This recipe really shows off the flavor of the clams. Andres recipe.
The Cabrales cheese was strong on its own, but when melted into this yummy sauce, it was a much more subtle, rich flavor. The fact that John has used demi glace and I haven’t makes me jealous, hehe. Another Jose recipe.
This was delicious! John used a rosemary manchego. I even ate leftovers by taking the cheese back off, and re-toasting the bread with the tomato still on.
Clams, tomato manchego bread, Iberico ham-wrapped asparagus, Cabrales potatoes, cheese plate (not pictured). Recipes to follow!