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  • Parboil Bones for Bone-Based Soup Broth

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Happy Weekend!!
It has been a while since I enjoyed Taco Tuesday at home with the girls. Tuesdays are super busy for us this summer, but I was determined to make Taco Tuesday happen today with these ooey-gooey, cheesy, delicious, and amazing tacos Gobernador de camarón, aka governor shrimp tacos, inspired by my super awesome foodie friend @homemade_always
Today I had the special opportunity to be a special guest on my boy Martin’s @themlrcp ’s podcast. His podcast is about “meaningful or meaningless conversations, armed with the experiences that we’ve gained so far throughout life,” and he interviews people in his life that inspire him in some way or another. He packed all his high-tech equipment and turned my backyard into a cool podcast studio. While the podcast was going on, we talked, laughed, took shots of tequila, and he got to see me prepare a Hawaiian feast for us to eat for lunch afterward.
I love grilling shrimp and always looking for new flavors to experiment with. Today I went with a Viet/Thai route and marinated shrimp in some fish sauce, palm sugar, garlic, Thai chilies, pepper, and kaffir lime leaves. The savory shrimp with the nuttiness of the palm sugar and citrusy notes of the kaffir lime leaves were perfect for grilled shrimp. For grilled shrimp, I love head-on and shell-on for the full finger-licking and head sucking experience. It got a little messy but pretty bomb. We enjoyed these shrimp with fresh vermicelli bowls tonight with all the fixings. I will definitely be doing this again!
Over the past few years, I’ve been trying to find a baked Chilean sea bass recipe similar to the dish that was served during the ten-course dinner at my wedding reception, but could not find a recipe ANYWHERE until I saw @nuocmamafoods featured something that looked similar on her page. I knew by looking at the beautiful dark orange color, slight sticky char, and flaky flesh of the perfectly cooked Chilean sea bass, that this was the one!!!
The girls and I needed some Viet comfort food in our lives so I made Sườn Ram Mặn, Vietnamese braised pork spare ribs, and quail eggs for lunch today. The best part is the leftovers for meal prep for the next few days.  

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