The Special for Friday, the 13th of November from 6 pm will be Osso Buco. For a lot of reasons, this dish is very appropriate for Milford's Corner because getting it to the table has been, and promises yet to be, an adventure. Not because it is hard to cook, but because finding the right cut in Nongkhai is virtually impossible.
The key ingredient in osso buco is veal shanks crosscut into rounds with the bone (and marrow) in the middle. Now I happen to have some veal shanks (acquiring them was an adventure in itself), but they were whole shanks, not cut. So I had to figure a way to cut them up, which I finally did but not without a lot of cursing and swearing and not as pretty as the pictures one sees online. But I did it. Another adventure.
Tomorrow will be the final episode, cooking. But for the true foodie, the ultimate adventure will be experienced by dropping into Milford's Corner tomorrow and tasting a great culinary treat from Milano.
I will try to post photos tomorrow morning.
Buon Appitito!
Thursday, November 12, 2015
Friday, November 6, 2015
Cajun Catfish
The special for today, Friday 6 November, was planned to be Mekong River catfish steaks fixed Cajun style with red beans and rice. Unfortunately, I have yet to find the right fish. I will try again this afternoon. Hopefully by 6 p.m. we will have some Cajun fish steaks.
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