While in Hong Kong, I was getting spoiled either eating out or dinner prepared by a cook, so motivating myself to come up with two different ways to cook a whole yellowtail was a bit challenging! Yesterday, I steamed most of the fish, tonight, I decided to grill it. I remember watching Chef Josh of Chow Down Grill in Surfside, slowly grilling this same fish for me one lunch time. Wow, he got it perfect! I couldn't get mine to crisp up at the edges, that's the difference between an open grill & a stupid u-shaped broiler! It's uneven. I made a typical tamari, rice vinegar, shallot dip which complements this fish well.

I'm learning to eat fish head after watching my sister plough through many and obviously savoring them. Many folks can't bear to see the head, so be warned. Since I was grilling, I decided to also grill Chinese eggplant, red bell pepper, sweet potato & scallion. A complete grilled dinner. Also supplemented with cubed toufu for extra protein warmed in more of that tamari, vinegar, shallot dip. Another thing I'm more conscious about? Eating slowly and mindfully, enjoying every bite. It also helps  my digestion.

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Five Spice powder from myspicesage.com MADE this grilled pork shoulder! It's so nice to just pull out a variety of different veggies and quinoa. I remembered the spicy pickles from my Chow Down Grill lunch, went perfectly!

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Last minute menu change cause I had to cook all the pork shoulder and use up a lot of vegetables in the fridge. When you grill pork, you have to eat it fresh! I used my favorite MySpiceSage.com Hot Curry Powder, it always turns out succulent and hits the spot. Made some red quinoa, stir fried zucchini, carrots, snow peas. I had stir fried 2 wokfuls of mushrooms, boy do they shrink or what! My hubby kept saying "umm, delicious!" so guess he enjoyed.

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Dynamite combination! And came from having no fresh veggies! Frozen peas & edamame with one last scallion. Adding fried pineapple gave it a lovely juicy, sweet touch to the spiciness of the curried lamb. I'd make this again.

Curry powder I'm using is from Myspicesage.com Just right amount of heat, not too hot, nice and intense flavors. I love the smell when it hits heat, addictive!

 

 

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The minute I mentioned I was grilling the boeuf, my hubby zoomed home, ha, ha! I Marinated with two different flavors: peanut sauce and Stubbs spicy BBQ sauce so hubby won't get bored with his lunch.

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We only watch Super Bowl for the commercials & music! We love eating this way: Grilled hoisin pork Bistec, braised cabbage, turnips & carrots with a side of pickled jicama, cucumber & carrots from veggies left from my cooking class. Notice, no carbs.

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