Dry brined a ribeye for 8 hours with SPG then on the grill indirect for a reverse sear.
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I made weird slaw this afternoon:
I was playing around with some ideas for a bag of slaw mix I picked up, so I did half sour cream, half mayo. Things went sideways when I accidentally spilled a bunch of smoked paprika in the dressing. I added onion powder, some sweetener, some soy sauce (it was missing something and this was it), ground celery seed, and some rice vinegar. It's weird, but edible. I'll probably add some citric acid, as it is slightly off-balance and isn't sharp enough for my liking.
So there you have it: weird slaw.
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Stuck inside while the weather is still misbehaving, I prepped three chickens for roasting, three ways. My camera did not save the pictures I took in prep, so I'll just have to show tomorrow as I cook one, after the other, after the other. It should be good times.
There was a lot of other cooking going on today, but here are a few things I can show.
Firstly, Japanese-style ginger dressing:
I used some green onions, fresh ginger, low-sodium soy sauce, carrots, rice vinegar, allulose (a non-caloric natural sweetener), and canola oil. I blended the beejezus out of it and it was done. It's delicious and I can eat this with a spoon.
For dinner, I pulled some mystery fish from the freezer....seriously, I have no idea how long this has been in there, but I haven't bought frozen fish since before Covid, so.....yeah. However, it was vacuum sealed and in great shape.
Seasoned with Seafood Magic on both sides:
Sauteed in butter:
Added some lemon juice after turning:
Served with roasted broccoli:
I wish I had made a grain, but only my DW and I were eating this and she would skip the grain. Couscous would have been great with this. The mystery fish was probably baramundi, fairly mild tasting, and it picked up the seasonings nicely. For being frozen for at least 4 years by my reckoning, it was perfect. I don't make fish often, though I probably should and probably will.
I tried the weird slaw that I posted earlier, with some citric acid. It was interesting, kind of good in a strange smoked paprika kind of way. I am probably killing most of you here with this. My wife disliked it, though she dislikes most slaws. This would probably be good on a Vietnamese bánh mì. Maybe I'll pick one up tomorrow and try.
That's all for today!Comment
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Had some leftover ground pork, so decided ti make one of my favorite Chinese dishes… Mapo Tofu.
Used Kenji’s recipe from The Wok with the following edits:- ground pork instead of ground beef
- probably had closer to 1/2 lb vs the 1/4 lb in the recipe
- didnt have ginger or scallions so omitted (everything else was in my house so was a very pantry dinner)
- my tofu package was 1 lb vs the 1.5 lb in the recipe
turned out great as always. Fiery and a nice citrusy tingle from the sichuan peppercorns. And dead simple to make, less than 20 min including prep (30 min total if you include the time to cook the rice)
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Garlic and Parmesan Center Cut Pork Loin. Potatoes and Onions w/ garlic and butter
Ran these on 2 kettles ( we’ve already talked about this) Loin soaked in Webers Garlic and parm seasoning and olive oil for 3 days before hitting the grill. Got to play with the vents with the SNS for this cook. Getting a good feel for it. The 26 is very responsive to vent changes and temp.
Tossed the potato’s on the master touch blowing wide open to brown the butter up real nice. Did about 4 lbs of potatoes to so plenty of leftovers for this cook and the breasts left over from last night. These will cover lunches for the three of us the rest of this week.
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Stir fry night, J. Kenji Lopez-Alt's Sichuan Kung Pao Chicken: https://www.seriouseats.com/gong-bao...chicken-recipe
I added a few extras that were in the fridge: celery, leeks, and red jalapenos.
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In my short time in the PM Club, I don’t think I’ve seen this level of activity on a SUWYC thread before. Y’all are burning down the house and there ain’t a fire hose big enough to put this thing out. I’m betting a new posting record will be set before the Winter SUWYC topic is created. Huskee Any stats available?Comment
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Buldak with Oi Muchim. (Korean Fire Chicken with Spicy Cucumber Salad.)
Yum, is all I have to say.
Here are the boneless, skinless chicken thighs after their 24 hour marinade....
On the grill with some cherrywood.....
Plated up.
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Last edited by Attjack; October 25, 2022, 08:49 PM.Comment
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My grocery store had a nice looking pre seasoned CAB prime sirloin roast on sale for $7/#. I needed an easy dinner for tonight so I seared it and then threw it in the oven at 250 until done. I parboiled some potatoes and put them in with the roast along with some oyster mushrooms. While the roast was resting I cranked the heat on the potatoes and mushrooms to get some color on them.
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Tonight’s cook. Sitka Cod with Dijon, garlic schmear. Topped with pecorino Romano panko bread crumbs. Roasted broccoli. Served over a bit of pasta. Extra toasted panko on the pasta, thank you very much. I can’t help but thinking I keep over cooking this fish…..it was tasty, though.
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Two boules from yesterday's bake.
This is the Ken Forkish recipe Saturday White Bread w/10% Whole Wheat. I spent the first 10 years of my baking life trying to learn how to score batards and baguettes properly with little success. Forkish doesn't generally score his boules and lets nature take its course in determining where the crust cracks during oven spring. I'm becoming a fan of this method.
I'm inspired by Richard Chrz to become a better baker and picture composer.Comment
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hoovarmin My baking accessory repertoire is replete with all kinds of fancy-schmancy gadgets, like a lame for scoring. That damn razor blade on a stick has been the source of so much frustration! I simply cannot master it’s use. I’ve resorted to using kitchen shears in an attempt to score my bread correctly, with terrible results. My usual problem is the scored areas close up so the bread doesn’t expand through them during oven spring. <sigh>
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I made a version of the Texas Chicken Spaghetti I posted about yesterday and will say it was pretty dang good. I generally try to do a recipe as written first time around, but a cursory search of the interwebs showed there are many variations and riffs with this dish so I made up what I thought sounded good at the time.
I did stick with the almost universal ingredients of chicken (of course), cream of chicken soup, and Velveeta. This version had diced and sautéed onions and red bell pepper, sliced mushrooms and minced garlic. Instead of spaghetti I used an opened 1/2 box of penne for the pasta which worked really well catching and holding the sauce. And because you simply can't have too much cheese with a dish like this I topped the casserole with about 2 cups of shredded Jack. I gave it a nice dusting of our homegrown and smoked paprika and finished it off in the pellet pooper for about 45 minutes at 375. This was a 1/2 version of the basic recipe and the ingredients were scaled accordingly.
This is a really good comfort food dish and reminded me of Meathead's Killer Mac N Cheese. It's pretty versatile and quite riff-worthy and will be part of our rotation going forward. Give it a go some time, you won't be disappointed and you get a taste of Texas with every bite!
On a side note, Velveeta seems to have a bad rap as a cheese food. My grandmother used it, but we never had it growing up and I don't use it now, well, until now anyway. Looking at Velveeta's ingredients and nutrition label it's basically similar to any other cheese product. It's made of milk products, enzymes, annatto, and the ubiquitous preservatives found in virtually all commercial food. Not sure what they use for the texture, but a typical 1 oz serving has 70 calories, 1G sat fat, 390mg sodium (a little high, but not too) and 2G carbs. An equal-sized serving of Tillamook cheddar is 120, 6G, 200mg, and 1G respectively. I wouldn't call Velveeta health food, but it's not as scary as some would make it out to be. And it melts into a sauce wonderfully.
Here's a couple of links I used for reference, bon appetit!:
Texas "Chicken Spaghetti" Recipe - Comfortable Food
https://www.tasteofhome.com/recipes/...MagStatus=NONE
Last edited by CaptainMike; October 26, 2022, 09:30 AM.Comment
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Glazed Sitka Sockeye salmon on the SnS kettle. Served with oven roasted cauliflower with cumin and cilantro, and some of the leftover shishitos from the other night.
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