an interesting dish and I would highly recommend it to anyone who loves seafood. Fukuharu makes their korokke with fish, prawns, scallop and potatoes. A little like our local bergedil but tastier with all the yummy seafood
little expensive some may say but its not your usual cup. Almost the size of a rice bowl. Delicate, soft and flavourful piece of tasty art. The seafood came just nicely cooked. May I have another bowl please
delightful platter of freshly thick cuts of sashimi served with truffle oil and wasabi dressing. Sashimi at Fukuharu definitely tops the list for freshness. There is no hard and fast rule which fish will be served as the chefs will serve what they have on condition that it is fresh and suitable for sashimi.
a must have. A simple preparation of lamb marinated with with moro miso. It was tasty, tender and juicy. I have to admit that one serving is perfect for one and not for sharing.
my fave of the
made in house. Rich and decadent, its best eaten at room temperature.
But I do have an un-smoked pork hock. The hock is the piggy equivalent of the shank. With a smoked hock, I’d probably wait until I could scare up some collard greens at a farmer’s market (ie, wait another year) and create my fave southern dish
1 bag of dried pinto, northern or navy beans, soaked overnight and drained2 smoked ham hocks1 onion, choppedWater1 dried bay leaf, optionalSalt and pepper, to tastePlace beans, ham hocks, onion, salt and pepper and bay leaf (if using) in slow cooker. 2 smoked ham hocks
Today’s post is really just a culinary experiment of sorts… A few years back, I tried using pork hocks to see if I could produce the same sort of crackling, or crispy skin, that I really enjoy on a nice, good quality pork roast