Tuesday, January 15, 2013

Made in Japan

Tonight I made Pork Yakitori just because I like that name, Yakitori. Above is a picture of me cooking it!

It was supposed to be Chicken Yakitori but I had pork chops so I sliced them up and did that instead. It was funny because this morning, I happened to see this recipe, which was in the December issue of Cooking Light. Only I did not have snow peas. Why do these recipes always call for snow peas?

Then I went to my mom's and there were all these snow peas! Apparently my brother George had brought them over. Mom said we should swap, my romaine lettuce for her snow peas. Sold!

Hence the Yak ....

... itori.

Other recipes I have made for their names:

Coq au Vin. There is something about that Q!

Beef Daube Provencal. That Daube is tremendous. Also you can make it in a Crock Pot. As you can Coq Au Vin, now that I think about it.

When you get into Asian, that is the best. I used to tease Pennario because he was squeamish about Indian foods and some Asian foods. It is a pity! You would miss out on

Dau Hu Xao Dau Hao

... which is sauteed tofu.

I will have to start thinking what I will make tomorrow.

It will have to have a really cool name!


Unknown said...

It's all in the name?

Unknown said...

The only Yak use I know about is they use Yak fur to make Tibetian Mastiff collars. There is also a farmer where we got our Great Pyrennes in the southern tier that raises Yaks.

Mary Kunz Goldman said...

Alison, they raise yaks in the Southern Tier? That is fascinating!

Mary Kunz Goldman said...

I am waiting for someone to say, "Yak, yak, yak."