Kalbi

 
I was surprised to find the kalbi beef at the Albertson. And it was cheaper than Asian Market. I was not sure if it is good cut or not, but I bought it anyway. I marinated in soy sauce, sugar, minced garlic and ginger and black pepper mixture. It was surprisingly tender and delicious.

Cod with tomato garlic sauce

 
I had this dish at the Bee and Thistle Inn in Conneticut many years ago. Salt and pepper the cod, then dusted with flour, then dredge the cod in egg wash. Heat the pan and add 1 Tbs olive oil and 1 Tbs butter. When the butter melted and bubbled, add the cod. For the sauce, sautee chopped tomatoes and scallion and minced garlic with butter and seasoned with salt and pepper.

Menchi Katsu

 
 
Menchi Katsu is Japanese panko breaded deep fried hamburger. Japanese hamburger is quite different from American's. Finely chopped onion, bread crumb and eggs are added to the ground meat. Usually it is served with shredded cabbage.

The next photo is several kinds of vegetable sides.

Chicken Florentine

 
I found good recipes for chicken breast yesterday on NY Times Magazine. I was going back and forth between mushroom sauce and florentine and finally I decided to combine two recipes into one and I think it was delicious.

Sukiyaki

 
When the weather gets cold, sukiyaki or shabushabu is comfort dinner. And I like it because the preparation is minimum. Sliced onion, spinach or shungiku, tofu, shirataki and beef. Everything is cooked in a pan with soy sauce, brown sugar and sake. Very satisfying meal.

Cioppino

 
I had variety of frozen seafood in my freezer like two piece of salmon, one medium piece of cod and 5 large shrimp and mixed seafood. I thought cioppino was a good way to use these seafood. Actually this is a very good way to cook frozen seafood especially fish. I am pretty happy with the today's result.

24 hour Beef

 
 
I got a sous vide for Christmas 2 years ago and it was neglected for a long time. Then we had 24hour cooked beef at the restaurant Chez Shea and wondered how it was so perfectly cooked medium rare even though it was cooked for 24 hours.It took me for a while to figure it out, but I finally thought it must be the sous vide cooking. So yesterday I bought tough cut of Angus beef and cooked for 24 hours in the sous vide at 140 degree. The result was, "Yes, I was right." The beef was perfectly medium and tender. If I could make demi sauce like Chez shea, and they must have good butcher to get better cut, but it was close, at least I think so. Anyway, it was delicious and I am so happy that I could finally use my sous vide.
I made my own sauce with onion, mushroom, butter, red wine, beef stock and tomato paste and it was OK.