We've had relaxing and tasty holiday season thus far. We kicked things off Monday evening with happy hour at California Kebab. We'd had their current batch of Pig Nose Pale at the recent Bikes, Boards and Brews festival here in Pacific Beach and were happy to find it on tap at the brewery. Pig Nose is probably my current favorite low(ish) ABV west-coast-style IPA.
And the view never gets old:
Christmas Eve we had our annual "Feast of the Seven Fishes" dinner. This year we did a Korean meal.
We started out with Shrimp and Kimchi Jeon:
For banchan, we had Odeng Bokkeum (fried fishcake), along with cucumber pickles, and kimchi:
The main event was a Seafood Jjigae. We've been making Jjigae at home for a while, now, but we've been cheating by using soup mix packets. This was our first time making stock from scratch - a mixture of dried anchovy, kombu, onion, garlic, shiitake and a few dried shrimp:
After straining you end up with a nicely savory stock:
For the Jjigae, we heated minced garlic, onion, and Korean chile powder in our individual Jjigae bowls:
We added a cup of the stock along with a bit of soft tofu, our fish and seafood (white sea bass, squid, bay scallops and asari clams), and some kale for color.
It turned out really well. Spicy, savory and rich with seafood flavor.
For Christmas dinner, we roasted a pork shoulder in the oven at low heat for 5 hours. The house smelled amazing, and the pork came out perfectly moist and sticky.
Last night we used leftover seafood and anchovy stock to make Chawanmushi:
We also have a few ongoing food projects. We brewed up a batch of our Imperial Stout earlier in the week and it has been happily bubbling away.
We also couldn't resist picking up a 10lb pork picnic shoulder roast to transform into a ham. It is currently brining in our beer fridge, and will later get smoked. It is our first time doing a ham, and we are really looking forward to the result!
Merry Christmas and have a Happy New Year!