Geeezzz...

Egg-a-licious - Truffled Egg Custard (Note to self--need to purchase special spoons!)

Frick....I only lasted 2 weeks. I knew this would happen, I was feeling good too, actually I still do. The key is moderation just like anything else. It was going well...a party of salads, sauteed veggies, tofu, even a creation of new egg dishes. I felt much lighter but I would get killer headaches, maybe all in my head though. Oh Ho-li-DAYs.....

It happened on a Friday, we were cooking up a mean piece of beef, New York Sirloin, bone OUT, pretty much a whole cow for Thanksgiving lunch at work. We bought a strip of beef from Costco no less, 10 lbs and roasted it. Although it was Choice cut and previously frozen, I tried it. I only ate approximately 1.5 oz but felt I could not go back. The next day, I had Chicken pot pie from Joan's on the 3rd, ahhh, in heaven, after that.....Butterball Turkey at Thanksgiving, and finally, Organic Roasted Chicken I cooked for our 'after' Thanksgiving celebration. Honestly, those 2 weeks were completely boring for me. Going to restaurants was such a SNOOZE, nothing was appealing, forcing me to order food that seemed tasteless. I actually went into a stage of 'bad restaurant food kharma.' Four meals out in one week turned into a nightmare! Gotta give props to those vegetarians, guess they look forward to sweets???? Not me...... Fried Chicken, Rack of Lamb, NY strip steak. Still haven't had a burger yet which is the ultimate meat lovers' delight. Going to Father's Office this weekend!

Forget the BEEF, pork ….for now….

Remember how about 3 posts ago, I mentioned eating anything I wanted ---specifically meat in the Fall/Winter season? Well, I am done with that, older and wiser, just can’t hang with it anymore. This past month, I gorged on steak at Jar in West Hollywood which happens to be a fabulous LA spot, the next week, mediocre Veal Shank at the Foundry on Melrose. Then, one of my clients has a party and I prepare 30 New York Sirloins for them. Let’s not forget to mention the whole pig (head, feet and all) we had at my cousin’s wedding, a Vietnamese ritual where I learned to love crispy fatty pork skin. Oh, then at work our annual Halloween party, we made BBQ Beef Brisket in slow cooker oven for 12 hours. Also Pork Tenderloin wrapped in bacon and 10 lbs of top round Roast Beef studded with garlic. Leftovers were cranked into French Dips and Beef Brisket sandwiches all week!

So, yea, here I am on one of my weird diets again, no meat and it’s been a week. Let me tell you, I feel a whole heck of a lot better. I am staying away from chicken and turkey too. Could be a Turkey-less Thanksgiving for me! After preparing 2 15-lb birds in less than 2 weeks (long story), I feel ill towards any fowl. Plus what if my family buys a Butterball, ugh…..those turkeys come pumped with phosphates and other things.

For now just fish or shellfish for me! At work I usually taste then spit out everything anyways. Yes, Food Scientists do do this! Back to the point of this blog, I experimented yesterday and conquered a dish I wanted to try for awhile, Soba Noodles with Tofu and Vegetables. Tomorrow, a dinner party with friends, Mexican Vegetarian! To be continued…

Soba Noodles
2 servings Soba Noodles (Wheat/Buckwheat, Thin)
1 cup Snap Peas, cut in half, lengthwise
1 cup Carrots, julienne
¼ cup Green Onions, diced
1 cup Brussel sprouts, leaves
½ cup Pea tendrils or micro greens or sprouts of some sort

Tofu
½ lb Firm Tofu
1/2 cup Soy Sauce (preferred brand, Tamari)
2 T Garlic, minced

Vinaigrette
¼ cup Soy sauce
2 T Garlic, minced
1 T Lime juice
1 t Sugar
1 T White vinegar
1 T Sesame oil
¼ cup Canola oil
Black Pepper and Salt to taste
Toasted Sesame Seeds for Garnish

Blanch all vegetables except for the green onions and pea tendrils, just to make the vegetables a little softer with the soft texture of the noodles. Seperately, boil the noodles and set aside in fridge. Marinate the tofu, soy sauce, and garlic for at least a half an hour. Then sauté until you see a brown color/crust, about 3 minutes. Mix all vinaigrette items together. Toss very lightly noodles, blanched vegetables, green onions, and pea tendrils and vinaigrette. When ready to eat, place tofu on top and garnish with Sesame seeds. This dish is best eaten cold so the vinaigrette sets in, the next day is even better!