Woke up this morning feeling alive and energetic. It does not hurt that I have my improved Bulletproof Coffee coercing through my veins.
HEY ... I broke the 202 window and today I am 201.6
Yesterday I made Asian Ginger Soy Salmon with Ras El Hanout Spiced Asparagus. This is the first time that I have used Ras El Hanout and it is really good. Think a Mexican cumin sort of taste with a bit if cinnamon and some other earthy flavors. Good stuff and it really added to the asparagus.
TIP -- a lot of times asparagus is "woody" at the base of the stalks, to get more asparagus out of the asparagus itself, use a potato peeler and peel away the outer "bark" that is at the base and you get 2-3 more bites of asparagus; instead of just cutting those parts away.
NOTE -- I am posting almost everyday to my Patreon page where I am giving tips, tricks, cooking ideas, recipes, etc.
If you like what I am doing, please help by supporting. Go to my Patreon page and become one of my patrons.
https://www.patreon.com/raygano
FYI ... here is the tip I posted today...
Ray's Asian Marinade Ingredients:
1/4 cup low sodium soy sauce
1/4 cup Ponzu - which is a watered down soy sauce with lemon juice.. good stuff.
1-2 tbl sesame seed oil
2-3 table spoons of finely grated ginger
2-3 green onions finely chopped.
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Put all this in a flat bottom bowl and mix together.
Add your fish or this can be used with any sort of meat.
To mix things up, use 3-4 tbl of seasoned rice wine vinegar in the marinade. Especially if you are using a tougher piece of meat. The vinegar will help break down the meat and make it more tender.