Yummy Eats

I often use lobster tomalley to make a dipping sauce when eating lobster, but I had so much of it, that I smothered it into my rice, added wasabi furikake, and topped it off with ikura (salmon roe). I’ve been trying to give myself some TLC this week and this snack made me feel loved. xoxo

I haven’t been eating much beef lately, but sometimes it’s nice to indulge with some wagyu. Eaten with some forbidden rice, broccoli with gochujang, rice wine vinegar, mirin, agave, and sesame oil, and some spicy steamed shishito peppers.

It’s a warm but overcast and almost rainy day in Brooklyn. I debated on making a congee or risotto but since it wasn’t quite raining at lunch, I opted to make this hot rice in lobster stock and tomalley, with lobster medallions, Korean gochu peppers, fennel, peas, ikura (salmon roe), and tomatoes. Oh, I also had a couple of this spring’s super special ingredient, and added some garlic cicadas for good measure

I thought I’d treat myself to a solo dinner after a long week of work and travel. I could’ve added more nuance to the food and plating, but was just so happy to see this plate forming in front of me, that I just had to dig in. I used mustard greens as the sushi wraps for the sushi rice with furikake, salmon, poached lobster claws, salmon roe, guacamole, and store bought pickled ginger. Super yummy, and hope to share this meal with others in the very near future!

People were raving about this challah bread pudding I made yesterday, so I had to sneak a little piece to try for myself