Stone Face Blog / Stone Face Vloggers
Being the musings of Your Obedient Servant, Great Stone Face, moose enthusiast.
- Name: Great Stone Face
- Location: Northern Virginia, United States
I'm interested in humor contests, the Washington Redskins, the Boston Red Sox, the Washington Nationals, University of New Hampshire hockey and football, and Ohio State University football and hockey -- and, of course, moose.
Wednesday, July 24, 2013
Sunday, July 21, 2013
Shrimp and Peppers
Thursday, July 18, 2013
I made a broth of 3 cups of water, a teaspoon of hondashi powder, and a dash of tamari and an inch of minced fresh ginger and brought it to a boil in a pot.
In a sauté pan I heated a little olive oil and sautéed in it a sliced small cooking onion, a sliced peeled carrot, a fist full of minced oyster mushrooms, and one minced garlic clove. I sautéed until the onions were limp and the moisture was gone.
The sautéed vegetables (plus thyme leaves from our herb garden) were added to the broth and boiled for a few minutes until the carrots were soft. Then, I added 0.6 lbs of halibut steak to the pot, cut in half lengthwise, turned the heat to a simmer, and covered the pot.
I simmered the halibut until cooked through, about 10 minutes. The halves were served in soup bowls with the vegetables on the sides of the bowls. The broth was poured over, to the top of the halibut.
I garnished the meal with chopped chives from our herb garden.
It was delicious. We could use the same method to cook cod or haddock; or use chicken broth instead of hondashi and poach chicken.
No baby bok choy was available. It (or spinach or a little diced cabbage) would have been a nice addition. So would have a small diced potato or cooked soba or orzo.
Saturday, July 13, 2013
A pound and a half of boneless skinless chicken breasts were marinated in 2 tablespoons of good temari soy sauce, 1 tablespoon of roasted sesame oil, and 4 slivered garlic cloves. Then, I grilled them over a hot charcoal fire in a covered Weber kettle for 5 minutes on one side and 7 minutes on the other side. They turned out mahogany, juicy, and delicious.
The asparagus was my recipe. It was washed, trimmed, and tossed in a little olive oil, then sprinkled with a pinch of kosher salt. I put it into a perforated grill pan and dropped loosely tented foil on top. It was put on the grill, too, unattended until the chicken was done.
Finally, I opened a can of small potatoes, dried them off, and tossed them in a little olive oil and paprika. They were put into a heavy-duty aluminum foil packet, closed up in a "drugstore wrap." I put the packet right on the coals, and turned it when I turned the chicken.
All garnished with flat parsley from our herb garden.
A very successful meal that I'll make again.