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Had our early Mother's Day celebration at home with great company and ordered some seafood to paired with homemade dishes prepared by my chef Mama 😍
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Look how cute is this "Mommy Best Chef" cake I ordered from @junandusmy!
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#SCXKL #Lifestyle #Foodie #FoodforLife #Junandus #Cakedeliverykl #Happymotherdays#MommyTheBestChef #Thanksgiving #4Mambassadors
Merry Christmas!
I had a quiet but very traditional Christmas dinner/lunch at home this year.
To me there are 3 things which are essential to a proper and authentic Christmas dinner:
1) The main course must be a roast. Some people use turkey, but it is more for Thanksgiving, the most traditional dish is either ham or roast pork.
I originally planned to make a medium size roasted pork knuckle, but somehow ended up getting a 2.5kg hind leg quarter, so the dish is more like a roasted pork leg rather than just the knuckle. And I marinated it in a brine of salt, herbs and spices, vinegar and brandy for 36 hrs, so the taste and texture ended up close to a ham.
2. For a proper Christmas roast, I feel that it is very important that the meat must be very tough, preferably tasteless, like turkey breast or very dry roast pork. I think that this is a very Christian thing, denying yourself of earthly pleasures, instead, praising self sacrifice and sufferings.
By this golden standard, I passed with flying colours! While the outside meat was quite tender but very salty, especially the crackling, the inside meat was still quite tough and bland in taste.
But just like eating tough turkey breast, one can always be polite and avoid commenting on the taste of the meat. Instead, focus the priase on the richness of the stuffings, the tastiness of the gravy, or how pretty the Christmas paper napkins are. In my case, I cooked a home made apple sauce, which was indeed very good, and complemented the tough meat in a very nice and balanced manner. Of course the acidity of the apple sauce cuts through the fattiness of the meat, haha...
3. The final test of a good Christmas dinner is of course the leftover. A good Christmas roast must last for a week, and will reincarnate (sorry, wrong religion) in several different dishes, as it goes through the different phases of its karma existence.
We have already eaten this roast twice already today, lunch and then just now finishing dinner. Of course by definition, it gets better and better over time, after each rendezvous with the oven, much like an aging fine red wine (if you believe this, I've got 10 GEM board stock beauties just for you!).
Tomorrow, I very much look forward to my ham sandwich lunch, likely to be followed by a ham stew dinner. Day after tomorrow, we can still make a very nice soup stock with the bone (we don't have a dog)...
I have a very simple Christmas wish this year! Please let this pandemic pass ASAP, beacuse I don't want to do anymore #homecooking, much prefer going to Tin Lung Heen or Tak Sifu, to eat their very much NON Christmas, but much tastier Char Siu!
Merry Christmas to y'all!
聖誕節快樂！
我今年在家享受了一個安靜而傳統的聖誕節晚餐/午餐。
對我來說，正確和正宗的聖誕節晚餐不可或缺的三件事包括：
1）主菜必須是烤肉，有些人用火雞，但較適合感恩節，最傳統應該用火腿或烤豬肉。
我最初計劃製作一個中型的烤豬手，但不知何故最終買了2.5公斤的後腿肉，所以這道菜更像是一個烤豬腿，而不僅是豬手。然後，我將其在鹽、香草香料、醋和白蘭地的鹽水中醃製36個小時，最終的味道和質地和火腿接近。
2）正宗的聖誕節燒烤，非常重要的是其肉質必須非常堅韌，更最好是無味的，例如火雞胸肉或非常乾的烤豬肉。我認為這是一件非常基督教的事，拒絕世俗快樂，歌頌自己的犧牲和苦難。
按這個黃金標準來說，我成功通過考驗！雖然外面的肉很嫩很咸，尤其是那個脆皮，但是裡面的肉仍然很堅韌，味道亦淡。
但是就像吃堅韌的火雞胸一樣，我們總是要禮貌地避免評論肉的味道。取而代之的是，將注意力集中在餡料的豐富性、肉汁的味道或聖誕節紙巾的美觀上。就我而言，我自製了美味的蘋果醬，充分平衡了堅韌的烤肉。當然，蘋果醬的酸度亦蓋過烤肉的肥膩感，哈哈...
3）一個好的聖誕節晚餐的最後考驗當然是剩菜。一個好的聖誕節燒烤必須能吃足一個星期，並且能轉世用來烹調不同的菜式，以幾種不同的方式輪迴（對不起，錯誤的宗教信仰）。
我們今天已經吃了兩次這碟烤肉，包括午餐和剛吃完的晚餐。當然，每次再烤會越烤越美味，就像陳年的紅酒一樣（如果你相信，我會為你推介10隻GEM板靚股！）。
另外，我非常期待明天的火腿三明治午餐，晚餐可能還會有燉火腿。後天，我仍可以用豬骨煲靚湯（我們沒有狗）...
最後，我今年有一個非常簡單的聖誕節願望！就是希望疫情盡快完結，因為對比起#homecooking煮家常菜，我更想去天龍軒或德師傅吃他們非聖誕節，但更美味的叉燒！
祝大家聖誕快樂！
拜豬公？
從這張照片，哥看到了
40年後的身形🤤🤤🤤
#thanksgiving
#thanksgivingdinner
#fat
#middleage
#middleages
#spread
#40yearsold
#dish
#dishes
#bodyshape
#慶哥的上課日常
#babyboy
#baby
#newborn
#嬰兒
#新生兒
#育兒日記
#新手媽媽
#新手爸媽
#寶寶日常
#寶寶日記
#慶哥日常
For this episode, we demolished a 5KG Christmas Feast in the comfort of my home, courtesy of Cheers! Cheers generously sent a whole host of food straight to my doorstep, a Season’s Miracle Set ($200 net) and a Traditional Roasted Whole Turkey with Truffle Chestnut Stuffing ($83 net). The set serves 4-6 people comfortably while the turkey easily weighed close to 4KG.
Each dish came neatly packed in clear containers and the turkey was foil-wrapped to retain heat and moisture. Conveniently, the sauces (most of the dishes come with one) were packed separately and utensils were provided. It even came with a mixing bowl for the salad and tongs for tossing.
Flavour-wise, all the components were very good, but the standout dishes would be the Christmas Cobb Salad and Roasted Whole Turkey. The salad contained a delicious assortment of protein and greens, including smoked duck and tuna, elevated by the richness and creaminess of the added avocado and the Thousand Island dressing.
The turkey was huge, moist and tender. When I pulled the pieces apart, they dripped with turkey juices that made a luxurious mess on the pan. The bed of vegetables that the turkey came with soaked up all these juices that made them a splendid treat in between the turkey. The stuffing was so meaty and savoury that I initially thought it was sausage, but it was actually a truffle chestnut stuffing.
The Season’s Miracle Set comes with:
1. Christmas Cobb Salad comprising of Turkey Ham, Smoked Duck, Tuna Flakes, Hard-boiled Eggs, Avocado, Sweet Corn, Mixed Nuts, Tangy Thousand Island Aioli
2. Pasta Puttanesca with Olives, Capers, Anchovies and Tomato
3. Truffle Potato Gratin with Herbs and Parmigiano Reggiano
4. Market Seafood Boil with Louisiana Cajun Sauce
5. Roasted Norwegian Salmon Fillet with Aromatics served with Roasted Vegetables and Citrus Dill Butter Sauce
6. Breaded Chicken Roulade, Roasted Shallots with Herbs and Raisin Jus
7. Char-grilled Mediterranean Vegetable Kebab with Dukkah Spice
8. A Festive Dessert Platter containing Assorted French Pastries with Chocolate Eclairs and Berries
9. Choice of Coca-Cola, Iced Lemon Tea or Jasmine Green Tea
Pre-order this set and the Whole Roasted Turkey at any one of these 49 Cheers and FairPrice Xpress outlets: https://bit.ly/CheersDeli
Cheers Facebook - facebook.com/CheersSG/
Cheers Instagram - instagram.com/cheers_sg/
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You all know Thanksgiving is my favorite holiday because I get to make this massive meal for my loved ones! This year was my first time making Thanksgiving dinner in Taiwan, so why not go big...all 45 people big!
Jimmy's Table Thanksgiving Feast Menu:
Appetizers:
1. Texas sized nachos with beef chili, queso, sour cream, cheddar, jalapeños and salsa
2. Kimchi bulgogi Quesadillas
Side Dishes:
1. Bourbon oak scotch whiskey turkey giblet gravy with deep fried shallots and shredded turkey neck
2. Lobster four cheese macaroni
3. Broccoli, rice & cheese casserole
4. Jalapeño cheddar corn bread
5. Shepard’s pie with red wine braised lamb rib fingers, garlic butter mash potatoes topped with fried shallots
6. Spicy sausage, apple, cranberry and turkey liver stuffing
7. Cabernet, cherry, cinnamon and cranberry sauce for a twang
8. Herb skillet potatoes
9. Portuguese garlic shrimp with french bread
Main Event:
1. 3 applewood smoked and grilled tomahawk steaks with rosemary and thyme
2. San Francisco Cioppinno with Dungeness crab, clams, squid, shrimp and scallops
3. 2 Cajun Deep Fried Turkeys
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Directed＆Edited by Apple
歡迎合作邀約email｜thisfamily888@gmail.com
Doria is a gratin made with rice instead of macaroni.
It is a popular dish in Japan.
The idea using avocado is one of my popular dishes :)
Savory tasty and delicious way to enjoy Avocado.
It was once featured on a Hawaiian magazine.
My darling loves this gratin, so I hope you like it as well!
I translated this recipe almost 5 years ago on my blog. It is interesting to read what happened on that day. I don't even remember what have happened to me on that day. LOL
http://createeathappy.blogspot.jp/2008/05/creamy-avocado-rice-gratin.html
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Creamy Avocado Doria (Japanese Rice Gratin)
Difficulty: Medium
Time: 30min
Number of servings: 20cm (8inch) pie dish
Ingredients:
((Fried Rice))
400g (14oz.) cooked white rice
100g (3.5oz.) thick sliced ham *sausage is okay
50g (1.7oz.) onion
50g (1.7oz.) green pepper
30g (1oz.) carrot
10g (0.3oz.) butter
salt and pepper
((Avocado Cream Sauce)) *200cc ready-made white sauce is okay
100ml consomme soup
100ml soy milk *milk or whipping cream is okay
2 tbsp. flour
1 tbsp. corn starch
1 bay leaf *if you have
10g (0.3oz.) butter
salt and pepper
1 avocado
shredded pizza cheese
Directions:
((Fried Rice))
1. Dice ham into 1/2inch (1cm) pieces. Chop onion, carrot, and green pepper.
2. Heat butter in a pan on medium. Fry the diced ham until browned. Add onion, carrot, and green pepper, and saute until soft.
3. Add cooked white rice, mix well, and season with salt and pepper.
((Avocado Cream Sauce))
1. Dice the avocado.
2. Pour the consommé soup into a pan. Mix flour and corn starch with the same amount of water and add to the soup. Add the soy milk. Add a bay leaf if you like. Heat on low, stir constantly until the sauce thickens.
3. Turn off the heat, add butter, remove the bay leaf, then add the diced avocado.
4. Heat again on low for 2-3 minutes. Season with salt and pepper.
((Finish))
1. Butter an 8inch (20cm) pie dish. Put the fried rice mixture in the bottom, and spread the avocado cream sauce evenly over the rice.
2. Sprinkle with shredded pizza cheese and bake in a preheated oven at 480F (250C) for 10-15 minutes or bake in a toaster oven until the top is lightly browned.
レシピ（日本語）
http://cooklabo.blogspot.jp/2008/10/blog-post_10.html
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Music by
Josh Woodward
The Raven and the Swan (No Vocals)
http://www.joshwoodward.com/
http://www.youtube.com/joshwoodward
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