Beaujolais nouveau & Venison
Gibier and Bordeaux
I already miss these meals I made. We had Beaujolais for 2016 and I personally think this year is the best in my life. Didn't expect anything from young taste, but it was really good.
Well, I am such a well received guy because one of my students gave me fresh venison meat from hunting in western Mass. According to my student, sometimes wild deers are harmful animals in suburb areas and hunters are asked to eliminate those animals.
Lapin Braisé à la Bière
First of all, big thanks to my friend who invited me for dinner. We celebrated my last victory in Japan and opened Margaux for me. What just happened to me! I am such a lucky guy. Well, I cooked my favorite and love this season when wild games are on menu.
I have cooked a rabbit few years ago and did whole roast then. A lesson from that experience was that rabbit meat is very sensitive and each part has different taste, texture and flavor, so concluded that I should cook them separately.
Paleo Friendly Plate
I invited my coach for tatekitchen dinner. Well, I put too much work because so excited. It was a great time with my friends who know and understand me. I cooked my best for them.
Le Fromage de Tête
I am not a paleo guy because we live in modern life. However, when it comes to performance and conditioning, staying away from inflammatory food is essential in my daily life.
Gluten Free Challenge 4
WARNING! The following pictures may contain graphic images that some viewers may find disturbing.
Feel like I am cheating, but this gluten free, grass fed cheddar, pasture raised organic pork sausage with spring onion is the best for the season we are in right now. Well, I made tomato sauce from fresh tomato and dough from coconut flour, so this pizza contains lots of fibers.
No more today's pasta from Tatekithen? I still enjoy pasta dish while getting rid of gluten from my diet. I mean this dish doesn't bother me at all. Eating veges is the key to get faster and stronger!
This is a meal I had in an entire day. This week is my peak week for S&C, so I focused on more conditioning. Technique sessions tend to be aerobic because I mostly work on muscle memory and repetitions.
potée is my one of heavy rotation dishes. It is super simple, easy and tasty. I enjoy potée with mustards. French people use pork for potée and make salty pork, called "puti sale". It usually takes a week.
Gluten Free Challenge 3
I've been making and eating sauerkraut. Fermentation is such magic because makes it more tasty and nutritious. More importantly, sauerkraut contains good gut bacteria, called probiotics, which help digestion and keep me in good condition.
Research on fight camp diet on weekend....
Just wanna have more options during fight camp, so this is what I made.I made homemade garbanzo bean pasta. This is gluten free and grain free pasta.
Time to detox?
Here is detox Pesto from Tatekitchen.
Have a safe and Happy Valentine's Day. Who wants to go out when it gets to negative 8 outside. I enjoyed Tatekithen and cooked some seasonal ingredients.
Atelierkitchen Zen 3
Lightly fried eggplant and shrimp with spicy tomato sauce boosted our appetite.
Galette for Cheat Meal
I am not professional at all, but the chef listened to my opinions for tasting at that night. We love to talk about food, sake, and wine. He actually will change some ingredients and menu for his business because of my opinion.
This is my cheat meal last weekend. Pasture-raised egg and bacon from local farmers market. Buckwheat (glute free) French galette and some greens and apples are on a plate.
Here is Tech's diet. I had grass fed beef liver, stir flied Swiss chard with coconut oil, and zucchini pasta with avocado pesto.