I've just purchased me a Ooni Koda 16..
First testrun. But I see i need more practice on the stretching of the dow.. ๐
First testrun. But I see i need more practice on the stretching of the dow.. ๐
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Simple Grilled Mexican Shrimp Salad with Creamy Cilantro Lime dressing!
Nothing difficult or extravagant here but definitely not short on flavor! Quick and easy midweek meal.
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The past two days in a row I've popped crab cakes in the air fryer for lunch and made this simple sauce for them that I learned from Chef Andrew Gruel of American Gravy. It's fantastic on crab cakes.
1 Tbsp Gochujang (paste, not sauce)
5 Tbsp Mayo
Juice of 1 lime
1 Tbsp pickle juice (I used pickled jalapeรฑos juice)
That's it, and man it sings!
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Shrimp turned out good, SV at 138ยฐ for 40 min. They were tender, not bouncy, to the bite. Next time I'll do 140ยฐ for a little more bounce.
Sauce was delicious with the shrimp--a little runny, so it was more of a dunking sauce than a dipping sauce. Nice flavors. I used dill pickle juice but I think your pickled jalapeno juice would have been better.
Thanks again for the recipe.
K.
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A fast easy White Wine Garlic Shrimp Dinner. For a fast easy weeknight meal... This recipe does not disappoint. I actually followed it almost verbatim. Which I almost never do.
Can't go wrong with Homemade Sourdough Garlic Toast and a Steamed Artichoke to boot. Oh Yeah!
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Made this last night. Next time will use less wine and more butter. Like you, I crowded the shrimp together so the topping wouldn't fall into the sauce. Next time will use a smaller pan. Red Argentine shrimp. 14 min. No broiler needed. Served in a pasta bowl by itself and more topping got soggy as we ate it. But it ate good. Working on tweaks for this recipe, because the flavor was bang on. Would you have done anything different?
Made Pasta Al Limone for the side.
Kathryn
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Tried something new tonight - Egg Foo Young. This was an excellent dish! Loved the savoriness from the soy sauce and oyster sauce, as well as the sesame oil. I used a recipe that is more inline with an omelette, but next time I make this, Iโll use Woks of Lifeโs recipe and make what they call โcakesโ. For this I used chicken and will give minced shrimp a go next time to see how that works. The brown sauce (chicken stock, oyster and soy) went well with the omelette as well as rice. And then the chile crisp oil was my addโฆ.because that stuff goes well on anything!
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Can you be my personal chef? Making this is so far off my radar but I'd eat the you-know-what out of that.
Second, and maybe more importantly, I just tried chili crisp for the first time yesterday and holy crap is that stuff amazing. I put it on some gringo tacos and it was so, so good. I was going to start a thread to ask where else people love using this so I know where it works, buy I'm thinking it's going to go on everything.
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Garlic and herb crusted rack of lamb with ali'i mushroom and spinach risotto.
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I got my second shingles vaccination on Weds afternoon, and as expected it laid me pretty low for the ensuing 36 hours (the worst is over and I'm starting to feel better now). So last night's dinner was as simple as it gets: honkin' baked taters loaded with shredded cheese and some leftover vac-sealed Mississippi Pot Roast reheated to 175/80 in the sous vide. Butter, salt, pepper, and garlic powder to season. Simple but effective (use only as directed).
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DaveD I've never had an adverse reaction to any vaccine and I've had the flu shot every year for ages and all the childhood vaccines. But the covid shot is different because it isn't actually a vaccine and doesn't have an antigen. Technically it's a therapeutic given in advance. I've always wondered whether the adverse reactions to vaccines were from sensitivity to the antigens. A friend has Shingles right now so I've been considering getting the vaccine. She is in agony. -
hoovarmin Like I said, everyone reacts differently to every vaccine. And my understanding is that the covid mRNA vaccines are true vaccines, it's an advance in technique over the antigen vaccines. Of course, not my field, but that's never stopped me before
And YES get that shingles vaccination!!! If you are one of those lucky folks who rarely have a reaction, it's an absolute no-brainer. Hell, it's a no brainer even for guys like me who go down hard for a while. Shingles sounds like torture.
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I had a mild case of shingles a year or so ago. The symptoms werenโt too bad, skin wise, but for a few weeks I had a searing jolt of pain in my head every now and then. It only lasted a second or so but felt like Iโd been shot. Get the vaccine!
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Beef, Bacon, and Pickled peppers,
My Stainless pan, just wiped after use.
It will go through wash!
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Tonight it was our standby green chile chicken tacos, with one variant. Baked a bone-in, skin-on chicken breast on a rack perched atop a baking dish containing sweet onions, with both chicken and onions coated in a mixture of EVOO, oregano, salt, and pepper. Baked the chicken at 350/175 until IT reached 160/71, then pulled it out and let the onions continue to bake for another 10 min or so, during which the carryover brought the chicken's IT to about 165/74. Shredded up the chicken and topped with shredded cheese, some of the onions, Hatch green chile, and lite sour cream.
The variant today was using Zia brand green chile from a jar that we got at the grocery store recently, a new item at our local store. The flavor is good, but the heat is nearly nonexistent, despite being labeled "Medium". Next trip we'll check to see if they have a Hot version.
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Last night. Spicy Thai Noodle Salad. I added sautรฉed red Argentinian shrimp from WF.
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hoovarmin not as much as I thought! I am one to follow a recipe pretty straight up and then on the second pass, adjust. Unless itโs something blatantly stupid that should be fixed. Anyhooโฆ. For this, I would double the sauce and add Thai bird red chiles sliced paper thin.
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This Blackstone is just the bomb digity!!! Third cook and I love itโฆ.makes me laugh I have a beautiful carbon steel pan that costs as much as this thing does! Butโฆ this sucker can cook!
tonight, friday fajita night!!! Skirt steak using a Kenji marinade and then Meat Church Fajita rub and all those good peppers and onions! And no wind tonight so got to eat on the patio as well! Happy FriYAY!!!!!
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Friday Night's Au Gratin French Onion.....Porterhouse on the Carbon Steel and warmed up Tater Skins from a Restaurant.
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I Ibviously didnโt cook this, but what an outstanding meal! Weโre back on the West Coast this weekend for a gathering at CalTech tomorrow. Tonight, we opted for date night and went to Celistino in Pasadena. Only took pictures of the entrees. We started with prosciutto and melon. Then Lisa had the ravioli stuffed with duck and mushroom in a porcini blueberry sauce. Amazing!
I had lamb chops in a mint balsamic sauce with grilled veggies. The sayce was to die for and the lamb was cooked perfectly (these shots donโt show there was a good sear, too).
We finished up with a pistachio torte. An evening very well-spent.
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