Cooking update!
So I've been cooking stuff for myself for a while now, but I'm getting into some real interesting stuff.
I went to the market a few days ago to get shrimp for shrimp/zucchini sauteed in olive oil, over linguini, with a garlic/onion white sauce.
Well, instead, I had found out they had fresh mahi mahi that had come in. Why? I don't know, it was fresh though! Along with all of this I bought some avocados, arugala, etc. I put together a simple vinaigrette (just dijon mustard, olive oil and red wine vinegar). I keep it in those awesome ketchup holders - I used to just use one for dispensing butter onto popcorn, but now I have three - right now one has the vinaigrette, one has a simple syrup (for sweet tea and cocktails) and one has tsuyu sauce (for soba noodles! mmm).
Anyways, Mahi Mahi. I baked it the first night, and it was great, and refrigerated some leftovers. On the second day I decided to try it just some avocado slices underneath of it. The avocado turned out to be AMAZING with the Mahi Mahi, so I decided to go back through Alton Brown's old Avocado show, and I found this recipe:
http://www.foodnetwork.com/recipes/alton-brown/avocado-compound-butter-recipe/index.html
Soon afterwards I had liquefied avocados, and it before it solidified I took a taste of a very amazing stick of butter:
And I've been making miso soup lately - which means I have kept stocked with silken tofu - shelf stable for 3-4 months! Yay. And here's another awesome use of Silken Tofu, as I found:
http://www.foodnetwork.com/recipes/alton-brown/moo-less-chocolate-pie-recipe/index.html
Yum.
I went to the market a few days ago to get shrimp for shrimp/zucchini sauteed in olive oil, over linguini, with a garlic/onion white sauce.
Well, instead, I had found out they had fresh mahi mahi that had come in. Why? I don't know, it was fresh though! Along with all of this I bought some avocados, arugala, etc. I put together a simple vinaigrette (just dijon mustard, olive oil and red wine vinegar). I keep it in those awesome ketchup holders - I used to just use one for dispensing butter onto popcorn, but now I have three - right now one has the vinaigrette, one has a simple syrup (for sweet tea and cocktails) and one has tsuyu sauce (for soba noodles! mmm).
Anyways, Mahi Mahi. I baked it the first night, and it was great, and refrigerated some leftovers. On the second day I decided to try it just some avocado slices underneath of it. The avocado turned out to be AMAZING with the Mahi Mahi, so I decided to go back through Alton Brown's old Avocado show, and I found this recipe:
http://www.foodnetwork.com/recipes/alton-brown/avocado-compound-butter-recipe/index.html
Soon afterwards I had liquefied avocados, and it before it solidified I took a taste of a very amazing stick of butter:
And I've been making miso soup lately - which means I have kept stocked with silken tofu - shelf stable for 3-4 months! Yay. And here's another awesome use of Silken Tofu, as I found:
http://www.foodnetwork.com/recipes/alton-brown/moo-less-chocolate-pie-recipe/index.html
Yum.