Yakiniku means “grilled meat” in Japanese. The grilling is done inside the restaurant at your table on a grill placed over the direct flame of charcoals. Yakiniku focuses on drawing out the natural flavor of the meat. Additional seasoning is often no more than a bit of salt, a squeeze of lemon, or a splash of “tare” (dipping sauce) after the meat has been grilled. Because of the focus on the flavor of the beef, yakiniku requires high-quality ingredients as well as extra care so as not to overcook it and ruin the beef’s intricate flavor and texture.
Day Five in Scotland began very early with the morning ferry at 6:30 am! We had a beautiful view of the sun rising over the island of Jura.
Before we leave for Copenhagen, Koen and I celebrated my birthday Little Butcher’s Summer Grill with his parents, aunt, and uncle. Such a great present from my in-laws! LBSG is a pop-up restaurant at Park Spoor Noord. Where better to house a grill restaurant than outside at a park surrounded by green grass, trees, and playgrounds?
Yannick Van Aeken was the guest cook at LBSG for two nights only! Luckily we found out early enough to book our table. Van Aeken is a former Noma sous-chef. Yes that Noma in Copenhagen, the best restaurant in the world. So perfect preparation for our trip! To accompany the food, Paul Morel was the guest mixologist for one night only. He is the former head-bartender of The Jane in Antwerp. It was difficult to chose which cocktail to take, and we wound up just sampling a little from everything.
The menu was divided into 4 categories: Snacks, Veggies, Carnivore, and Sweets. We all ordered the “Treat Me Nice”, which is chef’s choice combination from the categories. Yum! Koen and I also received compliments from Van Aeken because we were the only people in the entire place eating with our hands! He said at Noma they always like to see people getting a little messy haha.
I love celebrating Easter – the colors, the food, and of course family! We gathered together in Roosendaal to do some grilling and spend time catching up.
After a busy 9 days in New York City, Koen and I went down to Georgia for a week to visit with family. There’s really no place like home. We enjoyed a relaxing week eating well and enjoying time with family – including meeting my nephew Edward for the first time! I’m so thankful Koen and I were able to see everyone! We had a big low country boil to celebrate Grayson and I being home at the same time. It mostly turned into a baby holding party 🙂
Bánh Mì is Vietnamese for baguette. Almost all Vietnamese sandwiches are served on bánh mì with mayonnaise and other toppings, thanks to the French influence during the Indochine period. This was my first attempt at making a Vietnamese sandwich. I marinated the pork overnight with lemongrass, shallots, garlic, and many other spices and served it with pickled carrots and daikon (radish), cucumber, cilantro, chili peppers, and mayonnaise. Yum! I found this recipe on Rasa Malaysia, where I find most of my Asian recipes.
On Sunday, I had dim sum for the first time! To take advantage of Christina being off from work, we started the day with Dim Sum, followed by a visit to The Frick Collection, where on Sundays from 11 – 1PM you can pay what you wish to visit, and then a beautiful ferry ride from Battery Park to Staten Island (which passes Ellis Island and the Statue of Liberty, and also happens to be free). When we arrived back in Battery Park, we went to Nathan’s for hotdogs and corndogs. Christina had to go back to work, but Koen and I enjoyed the view of the Statue of Liberty and the nice weather. My birthday was the following day, so we stopped by Di Palo for delicious Italian treats and wine. And of course, a birthday dinner isn’t complete without dessert, and we went for a walk to the Little Cupcake Bakeshop in Nolita for cupcakes.
This past weekend Koen and I visited his parents in Roosendaal and Sunday we were able to cook dinner for everyone. Koen decided on a porchetta paupiette and to accompany it, I found a mayo-free recipe for Apple Coleslaw on the Paleo Plan’s website. Originally I just wanted a recipe for apple coleslaw, but the first suggested search items included the paleo diet, so I thought I’d give it a try! The Paleolithic diet is also called the Cave Man diet, because it’s based on what our ancestors’ diet. The coleslaw was light and fresh, and paired nicely with the porchetta.