RIGO

We had lunch at RIGO yesterday to celebrate Landon's birthday.  Everything was ono, although the pasta portions were small for their price.

Melanzane (eggplant, mozzarella, homemade bolognese, fresh jalapeños and melba toast) - $9.00

 

Seafood Paella (manila clams, Kauai shrimp, squid, arborio rice and seafood stock) - $35.00 

 

Chicken Shoyu-Butter Spaghetti (Japanese style shoyu-butter sauce, spaghetti, chicken and mushrooms) - $21.00  

 

Tortilla (spanish omelette with onion confit, potatoes, chorizo, prosciutto and grana padano) - $9.00

   

Carbonara with Portabella Fritto (fresh spaghetti with pancetta, onion, fresh cream, egg yolk, pepper, garlic, olive oil and portabella fritto) - $23.50

Pizza Bismark (pancetta, portabella mushroom, truffle oil, egg, mixed cheese, grana padano) - $27.00 

 

Shoyu Mango

The recent strong winds blew down a few greenish mangoes without harming them too much so I made shoyu mango with them. 

The recipe is really simple.  You heat up 1/2 cup sugar, 1/2 cup rice vinegar and 1 cup shoyu until the sugar dissolves.  Cool and pour over mango.  Add black pepper and chili pepper if you like.

Unfair Pay

Dd's Italian Meatballs

 Easy-looking recipe and looks so good it's making me hungry right now.

ITALIAN MEATBALLS

 

Meatballs:

2 links Italian sausage, casings removed, crumbled

½ # ground beef

2 cloves garlic, grated

1 large egg, beaten

2 TB Italian parsley, chopped

2 TB basil, chopped

¼ c. breadcrumbs

2 TB parmesan cheese, grated

½ tsp. salt

¼ tsp. freshly ground black pepper

Favorite marinara sauce

Pasta, cooked according to package directions, drained

Garnish: chopped Italian parsley, grated parmesan cheese

 

In a large bowl combine all meatball ingredients well. Do not over mix.  Refrigerate 1 hour or overnight. Preheat oven to 350 degrees. Line baking sheet with parchment paper. Using ice cream scoop, scoop out rounded balls of mixture. Arrange on  baking sheet. Bake 20-22 minutes until meatballs are browned and cooked through. 

Serve as main course in marinara sauce.  Serves 2-3.

Coffee and Orange Juice

I recently found out about this drink combination and thought it sounded so weird.  But the We Are Not Martha website (and others) said to "give it a try and you'll be amazed".  So, I had to try.

You make a strong brew of coffee and pour it into a glass of orange juice and ice.  Then you stir.  "Espresso and orange juice together have a complex flavor, but one that really works.", says We Are Not Martha.

Nope, neva work.  No magical combination of flavors for me.  Tasted like coffee + orange juice. 

Wendell took a sip.  I told him he could have the whole thing.  He said, "No thanks."

Wow!

That was fast!  Think I'm gonna fry in my new favorite garlic/anchovy/olio sauce. 🤤

My Mushroom Grow Kit

I like to give away the cool Mushroom Grow Kits from Amazon, but I never tried to grow one myself . . . until a week ago.  I followed the instructions and watered daily, and the mushrooms just started sprouting yesterday. 

I used my macro lens to take this shot.  They're actually not even an inch tall.  So cute!

Nami Kaze

While Kat from Japan was in town, V treated us to lunch at Nami Kaze.  It was my first time there.  The food was ono and I had a great time. 

Da Cat!

 

Summer Berry Salad

  

  

Marinated Eggplant

Salmon on Toast

 

  

Beer Batter Fish

 

Spicy Cauliflower and Broccolini

 

Chicken Anchovy Olio

I made this yesterday and was so stoked when it came out Supah Ono.  R, thanks for the incentive!!

I followed Didi's recipe, but used anchovy paste (two squirts) instead of anchovy and vermouth instead of white wine (closest thing I could find in the cupboard).  

Izsmom, you should try make . . . was pretty easy!  No need have to do the dredging part. Just pat the chicken dry and sear in hot pan, lower heat and cover to continue cooking.  Then set aside.

DD'S CHICKEN ANCHOVY OLIO

 

12 oz. chicken breast, cut into 1-inch cubes
garlic salt, freshly cracked black pepper

½ c flour, as needed

2 TB olive oil
½ (2 oz.) can anchovies

2 TB garlic, chopped

2 TB capers, drained

½ c. white wine
salt and freshly cracked black pepper, to taste

6 oz pasta, cooked according to package directions

garnish: chopped Italian parsley, grated parmesan cheese

Generously season chicken pieces with garlic salt and pepper. Dredge in flour. Brown chicken in oil in a skillet over medium heat.  Drain on paper towels; set aside. 

Into skillet, dissolve anchovies in remaining oil. Add garlic, capers and white wine stirring until reduced completely. Return chicken to skillet; heat through. 

Serve over pasta. Garnish with parsley and cheese. Serves 2.

Dd's Italian Stuffed Zucchini

This looks so yummy!

 

ITALIAN STUFFED ZUCCHINI

 

1 extra-large zucchini, 1# (optional to use 1# smaller zucchini)

Salt, freshly ground black pepper

2 tsp. olive oil 

1 link Italian sausage

¼ small red bell pepper, diced

2 TB onion, minced

2 medium cremini mushrooms, chopped

2 cloves garlic, minced

pinch crushed red pepper flakes

½ tsp. fresh basil, chopped 

¼-1/2 c. marinara sauce

¼ c.  mozzarella cheese, shredded, divided

2 TB parmesan cheese, grated, divided

2 TB breadcrumbs

 

Preheat the oven to 425 degrees. 

Halve zucchini lengthwise.  Scoop out seeds and interior of zucchini (reserving the interior flesh, discard seeds), leave ¼-inch border around edges.

Arrange zucchini shells on baking sheet.  Generously season with salt and pepper. Chop reserved zucchini flesh; set aside. 

In a skillet over medium-high heat brown sausage in olive oil. Break up sausage until browned and crumbly, about 2-3 minutes. Add the chopped zucchini flesh, red bell pepper, onion, mushroom, garlic, red pepper flakes, and salt. Cook until vegetables have softened, about 3-4 minutes. Remove from heat. Remove any liquid.  

Stir in basil and ¼ cup marinara to moisten. Add additional marinara as needed. Let cool 5 minutes. Stir in half of mozzarella and parmesan cheeses and breadcrumbs. Stir well to combine. Divide filling mixture evenly among zucchini shells. Spoon remaining marinara sauce evenly onto zucchini. Sprinkle with remaining cheeses. 

Bake 20 minutes until cheese is melted and slightly browned. Serves 2-3.