Was my first time making using this sauce. By itself not amazing. With meat, heavenly. 😋

A Hawaiian classic with Mac salad and ginger pickled veg.

I just love tomato season man

Picked up this ridiculously marbled chuck roast and decided not to braise it. Split it into a couple thick pieces, dry brined it, reverse seared until medium rare, then seared it hard for the crust.
It came out way better than I expected. Incredibly beefy, juicy, and honestly ate much more like a steak than a roast.
Served it with mashed potatoes with roasted garlic and an arugula salad with shallot and parmesan.
Definitely doing chuck this way again when I find one with this kind of marbling.

World's greatest fried chicken. (If you dont say it, who will)

Does this look too burnt? 😫

what do u think?

Made this with some leftover pork belly I had in the fridge plus quick pickled carrot and daikon, cucumber, cilantro, chili sauce and a little pork floss on top. The bread turned out super crackly and the whole thing was ridiculously good. Love when leftovers turn into something that doesnt even feel like leftovers.

Very happy with this outcome. I sourced the bread and panko breadcrums from the Japanese market although I forgot to get the Kewpie mayo. I had all the ingredients to make the katsu sauce. Next time I'll make the bread from scratch!

Pan seared chicken thighs.

Made a pan sauce with mezcal and an arbol garlic hot sauce then tossed chicken.

Drizzled with an avocado and lime crema.

Garnished with white onion and cilantro.

At the market, I found some beautiful white and striped eggplants, and since they don’t need much preparation, I decided to make a simple sauce with roasted eggplant, roasted red peppers and feta.

Halve two red pointed peppers, remove the seeds and place them on a baking tray. Clean two small eggplants, trim the ends, slice them and arrange them on the tray as well. Add the feta cheese, drizzle everything with olive oil and roast for 35 minutes at 200°C (390°F).

When the vegetables are done, bring a pot of water to a boil. Once boiling, add one tablespoon of salt and cook the pasta according to the package instructions.

Remove the skins from the roasted peppers and transfer them to a blender together with the roasted eggplant and feta. Add basil, cilantro and parsley, the juice of half a lemon, a little chili and a splash of mirin. Add two ladles of pasta water and blend until smooth and creamy.

Pour the sauce over the cooked pasta, toss everything together and serve.