These are from our past couple of dinners...
Fourth of July dinner party. We did 4 racks of baby back ribs in 2 different flavors (homemade miso sauce, and apricot paprika) for a main course. I made many other dishes but I was too busy to take photos. Only one more picture, which is taken by a friend...my crab, white beans & avocado salad.
Grilled fish night. Appetizers included poke made with fresh ahi from Hawaii, herloom tomato marinade, baby potato & grilled asparagus salad, and roasted eggplant dip. Hew.
The main course was Stripe Bass, which weighed 4 pounds! It was so fresh and so heavy. I stuffed its belly with mixed herbs and grilled both sides. It came out perfect!
Side dishes were sautéed shishito peppers & shimeji mushrooms over charcoal grill, and corn rice which was cooked with my double-lid donabe rice cooker, "Kamado-san". Dessert was homemade matcha honey ice cream.
Leopard-look grilled branzino, the next day.
Non-stop grilling and donabe cooking this summer.
