Quarantine dinner #19 Philly cheese

By |2020-11-15T01:57:35+00:00April 8th, 2020|

Yes I do make sandwiches for dinners sometimes. Cross between roast beef and philly cheese steak sandwich. It’s wiz...in philly when you say wit wiz it mean with cheese wiz and onions. no gravy in photo did not want to get it soggy before we ate it.

Quarantine dinner #18 Loco mock

By |2020-11-15T02:05:44+00:00April 7th, 2020|

Loco moco is a dish that can be only be found in one place Hawaii! ...well 2 places my home also. Just like poi it’s only local to the islands of Hawaii. Loco moco is a simple dish of a juicy burger on top of rice with beef gravy and then topped with a fried egg and onions or scallion are also added. The dish seems to have been invented in the late 40’s in a dinner where some local kids had little money and wanted some else besides a sandwich. So the owner came up with this dish

Quarantine dinner #16 bulgogi

By |2020-11-15T02:08:20+00:00April 4th, 2020|

I had only 1 small steak so I used in a a way that everyone could share it. That is why I like to cook Asian food it’s a good balance and you don’t need a lot of protein. American style would have been 1 steak per person them potatoes and a veg. Korean bulgogi beef and fried dice fish with sushi rice sides with ginger broccoli and kimchi. Mixing Asian dishes Korean Chinese and Japanese. Such a great combo not many people know what fried dace is you have to be old school and have grown up in

Quarantine dinner #14 Meat loaf

By |2020-11-15T02:00:42+00:00April 1st, 2020|

Classic meat loaf Well almost classic I added bits of lap cheong which is a Chinese dried sausage it adds a sweetness to it. Since my fresh staples are running low frozen veggies and real smashed garlic potatoes with a onion gravy. It’s get harder to be creative with supply’s getting lower in nyc. I have not left the house since March 9. So I have no idea how crazy it is out there.

Quarantine dinner #12 Steak au poivre

By |2020-11-15T02:13:16+00:00March 27th, 2020|

Supermarket steak ala Poivre and hand cut fries cooked in cold oil. Local supermarkets are not known for great cuts of of meats they are are always cut thin not best way for a proper steak. So my favorite way is to make em with a peppercorn sauce it a good way to cook them. I normally throw the cooked steaks back in the sauce and cook them a little longer.

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