Scored these leg quarters on one of those "last day to sell" deals for $5. Can’t complain about that
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Last edited by Smilner; August 9, 2022, 05:03 PM. -
Today's Staycation meal is some Shoyu Chicken using an old family recipe. Simmered in a mix of soy sauce, water, brown sugar, garlic, ginger, then seared on the gas grill. A yummy summer dinner.
Last edited by DaveD; August 9, 2022, 05:21 PM.Comment
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Kicked out another dinner tonight on the Weber 335. Marinated Spicy Shrimp and Pea Pasta. So good and so worth it. Thank you to Giada De Laurentis for this great recipe.
#guadadelaurentis #webergrillsAttached FilesComment
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Some days you just want to stuff your face with the tacos you grew up eating. So I did that.
Old El Paso taco shells, McCormick taco seasoning packet, cheese, lettuce, and tomatoes. Oh, and doused very liberally with El Yucateco, my favorite readily-available habanero hot sauce.
Those tacos look pretty, but those tacos will also hurt you.
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Well, yesterday I cooked up two of the Denver steaks I cut from the chuck roll I butchered last week - shoutout to gboss for guiding me in that venture. Being a weeknight cook, and having places to go later in the evening, I decided to fire up the Weber Genesis II for this cook. And I went totally old school too - no front/reverse sear. I used the stock cast iron grates, and just kept flipping the steaks about every minute, over high heat, with the lid of the grill up. Dry brined with kosher salt, and only coarse telicherry pepper for seasoning, courtesy of The Spice House.
They had a nice sear by the time they were done. Sadly, even though I took the smaller one for my wife to 140F, she still thought hers was a little too rare. Apparently parts of her steak were just too pink for her taste, and she complained of "blood". I told her it was safe to eat, and that it was "juice", not blood. She still wanted hers a bit more done, and put it in the microwave for 1 minute. I couldn't stop her! Mine was pulled at 130F, and was perfection.
I wish I had taken a picture of my steak once I cut it. It was on the rare side of med-rare, and almost edge to edge pink. Not really any gray banding to speak of, despite the 10-15 minutes of flipping on the gasser. And it had to be one of the most tender steaks I've ever had. The main issue in cutting is that the shape was such that the grain ran across these steaks, so you almost had to cut them lengthwise.
All in all, a very excellent piece of beef. And I liked just the S/P treatment, versus a rub for once, and may be doing that going forward with more of my beef.
I think I see more use of the much neglected gas grill for this type of cooking in the near future! And I am very pleased with my first steak out of the chuck roll. The ground beef we tried last week was very good too. Highly recommended if you have the inclination to cut one of those hunks of beef up.Last edited by jfmorris; August 10, 2022, 08:48 AM.Comment
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Quick Thai Stir Fry. Chicken and basil with Thai chilies and jalapenos. Basil and chilies from the garden.
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My lovely bride put together some from-scratch biscuits and sausage gravy for a wonderfully rib-stickin' lunch. (Sausage is store-bought, we're not likely to reach the make-our-own stage.) Simple but effective!
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In another thread MsTwiggy mentioned cooking beans in the IP. I know others have talked about it fzxdoc for sure but for some reason her post spurred me to action. Rancho Gordo Vacquero beans (water, garlic and onion powder, bay leaves, pinch of cayenne, sea salt), no meat. No soak, 35 minutes, natural release. About an hour total. They were really really really good. A few traditional air fryer Buffalo wings, some store bought Naan bread.
Last edited by klflowers; August 10, 2022, 04:20 PM.Comment
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fzxdoc they were a little firm, but not too firm if that makes sense. I could have gone a little longer, and I probably will next time. I am just glad i finally did the ip thing because I just got more beans. The quick cook time means I'll be making them more often. -
Thanks for the additional information, klflowers . I IP my beans at anywhere between 45 and 65 minutes because I like them creamy. Some beans, like vaqueros, though, I like to have some tooth to them, so those I IP at 50 minutes instead of the 60 minutes I usually use for that size bean. I may back down to 45 minutes based on your results.
Kathryn
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Another day, another Staycation Food-A-Palooza cook. A poor lifeform's version of carne adovada enchiladas, made flat in the pan instead of rolled, with some leftover smoked pulled pork that I simmered in some Santa Fe Olé red chile sauce from New Mexico, layered with coarsely grated Tillamook cheese and more sauce. Muy sabroso.
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It had been far too long since I made a batch of Kenji's Sichuan Kung Pao Chicken. So I remedied that tonight. Followed the recipe pretty closely, but used boneless skinless thighs instead of breasts. Also bumped the chicken up a bit since the recipe doesn't make a huge amount. Yeah, as he warned, this maybe gave a little less sear. Here it is just before saucing:
And sauced up and served up:
I also used spicy chicken broth instead of water at the end. Unbelievably tender chicken and we just love the mouth feel of the sichuan peppercorns.
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This is going to sound weird, but I dislike the color of stir fried chicken because it never really browns. So at the end, I add just a teeny bit of Kitchen Bouquet--the stuff our Moms used to darken gravy. Anyway, to my eye it makes the stir fried chicken look a little more appetizing. It's purely a cosmetic thing, not a taste thing.
Speaking of taste, your dish looks delicious. I just got a batch of szechuan peppercorns from Mala Market; thanks for reminding me of that recipe in Kenji's book. -
fzxdoc Following Kenji's directions to the letter, if your wok is hot enough and the chicken bits are cooked in small enough batches, it is possible to get genuine browning, putting this dish over the top both in taste and eye appeal. I was just too impatient this time around. Taste was great, but I did wince that there was no actual browning. -
Good to know, Jim Jim White . Since there can be a narrow margin between a nicely-browned chunk of chicken and a dried out one, I always err on the side of juiciness; hence, the pale chicken in my wok is often colored with a little Kitchen Bouquet. FWIW, I often see pale chicken in the Chinese carryout that we get from a couple of places, so I guess that puts me in good company.
K.
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And here is my take on yakisoba. I'm branching out into new territory with my griddle. It was pretty good for a first go. ðŸœ🔥🔥🔥â¤ï¸ðŸ¿Attached FilesComment
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In between chopping wood 🪵 and watching the Portland Thorns game âš½ I have been roasting hatch chilis and making pizza ðŸ•
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