Kuidaore Kitchen Food Thread

[COVRTDESIGN]

Thought I would just make a new thread for the photos and Youtube videos.

Took some time off last month for a mental break and it was quite worth it. Finally got back on the bike and get some great, new ideas.

Also purchased a case of binchotan charcoal and have been having a field day with that stuff.

I grilled a 2lb red snapper and then topped it with a soy ponzu sauce. The sauce is a mixture of soy, ponzu, green onion, fresno pepper, grated daikon radish, togarashi spices, and sesame seeds. I just poured it over, but you can make this on the side and dip the fish into the sauce.

If you would like the exact measurements and recipe, let me know and I will post.

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[COVRTDESIGN]

Also have a new video up on the Youtube channel.

Osaka Style Okonomiyaki!!



If you ever need ingredients, just let me know and I can ship them to you. Please like and subscribe, it would mean a lot and keep me making more great cooking content.

[Too Tall]

That Okonomiyaki omlette is a great video. I think your work is under appreciated.

[mwynne]

Ooh, okonomiyaki has been on my to learn list for a while. Subscribing now.

[COVRTDESIGN]

That Okonomiyaki omlette is a great video. I think your work is under appreciated.

Thanks! Please feel free to subscribe and spread the word! I'd love to do this full time, but I need more support and patreon members to help afford everything.

I will be setting up a shop when I get more subscribers, where you will be able to buy any of the ingredients and I will be shipping directly to your door.

I will also be starting vegan options of each recipe starting next week!!

[guido]

I will also be starting vegan options of each recipe starting next week!!

Yay!

[COVRTDESIGN]

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Been on a bit of a fish kick the last week since our one and only really good fish monger, here in Denver, has gotten some great products in.

I had a little bit of himachi, (Japanese Amberjack) and made a quick Hamachi Donburi last night.

Made with Sushi rice, Hamachi, quick pickled cucumbers and watermelon radish, green onions, pickled ginger, wasabi, and some aged soy sauce.

This is my favorite style of "sushi"

[COVRTDESIGN]

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Pan fried crispy skin striped bass on top of a smoked farro sofrito and smoked paprika oil.
My favorite recipe from my old chef days at Gozo years ago.

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Working on some menu development for an upcoming private dinner.
This will be the main course and Holy Sh*t this came out so much better than I thought it would.
Dungeness crab ramen with crunchy garlic chili oil, topped with togarashi.
No egg for this test, but it will be added for the dinner.
I could bathe in this stock!

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[Too Tall]

I passed out reading the Dungeness Crab Ramen.

Goin for a ride, I need to relax.

[COVRTDESIGN]

Salmon Tartare for the event on the 31st.

This came out much better than expected. I usually make it a larger cut, but I chopped the salmon finely, and with the crostini, it works so well!

Salmon, red onion, scallions, lemon zest and juice, salt and pepper, and cucumber.

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[Too Tall]

I like you kept the tartare simple. It reminded me I need to make Hawaiian Poke real soon.

[COVRTDESIGN]

I like you kept the tartare simple. It reminded me I need to make Hawaiian Poke real soon.

I had a few other styles in mind, but I think that simple is best for the fist. I also like to mince salmon as a large piece of salmon isn't super appetizing to some people. Since this will be a private of 8 people, I would rather keep it simple and let the ingredients speak. I will be pairing this with a juniper and lime hard seltzer that we are making in house.

[Too Tall]

Gotcha. Juniper reminds me of G&T season. I'd definitely enjoy that.