Baby Bok Choy

A few weeks ago when I dazzled the husband with my miso glazing skills I also broadened his veggie horizons by pairing the protein with some wondrous boy choy.

I think it's dubbed the Asian cabbage, somewhere I heard. And I'm too lazy to research this claim to make sure. Anyway, it's super easy and yummy to make.

Just mince some ginger (good for the tummy) and some garlic (not so good for the breath) and saute it all up with a little olive oil. Then place the baby bok choys in the pan and saute it all together until the leaves start to melt.

It genius. And so nice to add another veggie to your vocabulary.

Make sure you rinse them well.
 Lots of dirtiness hides in these babies.

I added a little broccoli and scallion to this batch too.

Miso Happy.

So so happy. It's Friday. You understand.

I'm also happy that I can seriously recreate one of my most favorite things to order at a fancy restaurant. Miso glazed seabass. That's right jokers, I played top chef this week. Casa de Molly is my new restaurant.

Ok, so it involved buying some pretty random face ingredients. Miso (scary), mirin (don't ask me where I located it) and sake (yes I was ID'ed at the check out for this). Lamo.

BUT IT WAS WORTH IT. So yummy. So insanely yummy. Husband was licking his chops like a tiger. Rawrrr....

And honestly, it really wasn't that difficult to make. I served it up with some ginger and garlic bok choy. I'll explain that one later.

Have a great weekend and cook something fun.

Recipe found here.

Yes this is what Miso looks like. SCARY. Like tar. Sick.
Eh, but it sure marinates well. 

Place the seabass into the marinade. For at least 2 hours.

Succulence at its finest.
 Hoorah!

Tempura for One

Happy Friday!!! And congrats to me for making it through two days of the work week after getting back from my Polynesian vacation with Husband. Phew! I'm still on Maui time....

Apart from being whacked out time zone wise, and needing something to occupy my Thursday evening besides the primetime Obama bobble head bantering on about "job creation"blah blah, I needed something fried to fill my tummy. Husband was out last night for some lawyerly thing and obviously that was ticket to some fried goodness for dinner.

And being that we are going to attempt to do a "cleanse" after I get back from New Orleans next weekend in order to rid ourselves of all the Hawaiian tiki drinks and restaurant eatery ingredients clogging our arteries, this was my last time to binge without Husband's evil eye scolding my battered and fried shrimps bobbing away in the fryer. Holler. I am smart. Smart to cook these babies when he's out...

Don't limit tempura to your sushi restaurant outings. It's way easy to DIY. I just used the box tempura mix you can find in the baking aisle at the grocery.

If I can batter and fry while being a jetlagged zombie wishing I was still 6 times zones behind, then you can do it while in your correct timezone.

Next up to tempura.....all those lobster tails still sitting in the freezer. Bonus!

Chop.

Batter.

Fry.

Overeat.