Lettuce Wraps ( Like Changs but way better)

Wash/dry lettuce. I like Butter.

Mix up a nice drizzle sauce. Soy, rice vinegar, fresh grated ginger etc.

Chop some Fungus and green onion.

Sear and chop chicken into small pieces.

Return to pan and saute with veg and fungus. Don't forget to add some Waterchestnuts for crunch and to throw in a nice stir fry sauce.

Serve with some sauces and some bean sprouts.

Very, very Tasty.

Sesame 5 Spice Tuna with Garlic Ginger Bok Choy

Toast some Sesame Seeds in a dry skillet to deepen flavor
(2 handfuls)

Mix Toasted Sesame with Chinese 5 spice (1 Tbsp)
a pinch of Kosher Salt and some fresh cracked Pepper


Coat Yellowfin Tuna Steaks lightly with oil then Sesame Seed Mixture


Two Cloves Garlic Minced

3 inch piece of fresh ginger cut into matchsticks

Baby Bok Choy quartered

Saute Crushed Red Peppr, Garlic and Ginger in oil briefly then add Bok Choy and 2 Tbsp low sodium Soy sauce. Saute until Bok Choy is bright green

Grill Tuna. 1-2 minutes a side. Tuna should be very rare.

Serve with a side of Jasmine Rice.

Emptiness can be beautiful...

Shrimp with Black Lava Salt and Pepper

Ok well you start off by shelling and veining your shrimp. I know it takes a little time but they are cheaper and you get the shells to make fish stock... and the fish stock for your rice...

Throw the shells into a pot not the garbage. (add fish bones etc if you have them, you con sometimes get them at the meat counter cheap) with 1 cup dry white wine, some onions (preferably roasted for richer flavor),3 cloves whole Garlic, a couple spigs fresh Thyme and Parsley, some pepper corns ( maybe 10), celery seed and bay leaf. Cover with water. Bring to a boil and simmer for only 20 minutes or it will get bitter. remove from heat strain out solids (cheese cloth or a colander unless its been on someones head recently) and allow to cool to room tempature.

Make jasmine rice replacing the water with the aromatic fish stock.

bring 1 3/4 cup fish stock to boil add 1 cup jasmine rice cover and reduce heat to simmer in 15 minutes she should be ready.

Slice baby Portabellos and saute.

slice baby Bok Choy and steam 7minutes

toss the two together in a bowl.

In a dry skillet cook shrimp to desired doneness (c's not o's)

plate and top with fresh cracked black pepper and Black Lava sea salt

Enjoy!

Homegrown Tomatoes

There really is nothing like Fresh Homegrown Tomatoes with fresh cracked Pepper and a little Kosher Salt!

Grilled Mustard Lime Steaks with Green Salad and Mashed Potatoes

O.K., go and buy the steak of your choice. dredge in dry mustard on both sides. Drizzle with a little Worchestershire and some fresh squeezed Lime juice. Throw on some Salt & Pepper and maybe a little more mustard powder and let sit and percolate for 15-20 minutes while you have a beer and preheat the grill. Toss this bad boy on and grill to desired doneness turning only once and skipping those cool grill marks. You don't want to dislodge the crust you have so lovingly built...I love mine rather rare. Eat. Try not to eat too much because this is way too tasty!

Cucumber Onion Salad with Country Style Ribs

Cucumbers & Onions with Dill marinated in White Vinegar and water with Salt and Pepper.


Some Country Style Ribs


Rubbed with goodness!


A beautiful thing...

Pepper Steak

Matt, Mike, and I decided to grill some steaks last night. And while this may not be a "little" pepper, we all enjoy ourselves a little pepper!

We crusted the Tri Tips with black pepper and Chipotle flakes. Served them up with some Spicy Thai potato chips, roasted Anaheim Chiles, and greenbeans. It was pretty dang good.

Steamed Clams / Oysters

Matt came to visit me in Bremerton. We thought it'd be nice to hit up the seafood while we were there. That's Matt shucking oysters in North Bay...

We also went clamming. This was an excellent beach for Manila and Native Littlenecks.
40 apiece per the regs.

Once you're home you should purge your clams. All shellfish will purge sand from themselves if placed in clean saltwater... But here we've added cornmeal to the water so they also feed on it. Basically, we were "breading" them on the inside! Just remember to change the water often while purging the clams, otherwise they'll use up the oxygen in the water and die.

While you're purging your clams you may as well eat up the Oysters you grabbed...
since they're just laying around...
For our Oysters, we poached them in their own liquor with butter and garlic, then topped them off with green onions and a little Tabasco.

They're a bit big to be considered "shooters", but hey, whatever.

Once the clams are purged and scrubbed, you're ready to steam!
Looks like we picked up Manila, Native Littlenecks, a couple Horse Clams, and even a Mussel.

Chopping up a little Parsley.

We're going for subtle with the clams, nothing overly fancy. Just steamed in a local white wine with a little parsley and green onion.

Steamed Clams

Top them off with a little fresh cracked black pepper, and a little chopped tomato.
Serve them with some crusty bread for soppin' up the juices.

And then, you're officially a glutton.