I've been cooking up a storm the last few nights now my courses have wound down.
Friday I made eastern Mediterranean inspired chicken (sweet spices, was vaguely jerk-ish actually) wrapped in a naan with lettuce, red onions, and a roasted red pepper tahini sauce, with a few cashews for more crunch, and just for an extr chick GARLIC CHIPS!
Last night I made "southwestern" seasoned steaks, cast iron seared, with a chili powder, paprika, onion powder, garlic powder, kosher salt, and telicherry pepper rub, served topped with a fajita style sautee of a yellow pepper and left over red onion. Both cooked in the oil from the garlic chips, so had a great flavor added there. For a side, had my patented perfectly steamed broccoli (I know to steam broccoli like a pro) and a fruit salad with fresh apples, pears, oranges, and pineapple, tossed in a light syrup made with the pineapple juice.
Tonight I made sriracha ginger soy marinated pork medallions, over stir fried cabbage and carrots (just rice vinegar and soy). Topped with the marinade reserved (very similar to a spicy ginger sauce you can get a Japanese steak houses), and Japanese rice seasoned with sushi-su. All of it topped with green onions and toasted sesame.
