Lazy man’s Peruvian chicken and green sauce. First time making it in the oven. Still great. My daughter and I almost ate an entire chicken. She said “this is the most chicken Ive ever eaten”. Made some spinach w sichuan ginger sauce. Really fresh and good. And warmed up some rice.
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Lazy man’s Peruvian chicken and green sauce. First time making it in the oven. Still great. My daughter and I almost ate an entire chicken. She said “this is the most chicken Ive ever eaten”. Made some spinach w sichuan ginger sauce. Really fresh and good. And warmed up some rice.
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+1 to what Kathryn wrote. This looks amazing, well done! Aji amarillo is hard to find around here, despite our wealth of Latin food and groceries in this area, so I need to get some paste online, because it really is essential. Pollo a la brasa is really one of our favorite meals (we also have a Peruvian restaurant 5 minutes from our house when I don't have time to roast a chicken).
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Working on dialing in fermentation schedules and recipes for various naturally leavened pizzas,
Last edited by Richard Chrz; May 2, 2024, 07:35 PM.Comment
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fzxdoc truth be told, I do need to offer that up, but for different reasons. It’s so hard to learn with pizza, I only ever eat one slice from any pizza I make (at least per day, exclusion small square cuts, I have a few) , so I can’t keep up with what I want to bake, just to get more practice. So, I’ve been looking at pizza boxes, as I feel my friends would buy, which then I get to make more, and advance my learning at a higher rate. I believe it would be a win/win scenario. Also, thank you.Last edited by Richard Chrz; May 4, 2024, 06:03 PM.
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Last edited by barelfly; May 2, 2024, 08:19 PM.Comment
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Roasting Guatemalan Huehue coffee this morning. Produces aromas nearly as good as the smoker.
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klflowers here is where I get most of my beans, A great resource if you want to find out more about home roasting.
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The coffee bean is supreme,
In the morning "Drink me" it'll scream.
It's rich; it's bold,
Worth its weight in gold,
A coffee lover's dream!Last edited by bbqLuv; May 3, 2024, 01:25 PM.Comment
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First wild king salmon of the year … on the grill, with polenta and broccoli. Seasoned with salt, pepper, garlic powder, sumac and red oak :-)
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My Sweetie cooked dinner tonight,
Salmon, butter and garlic, side of Avocado Mayonnaise, and pickled peppers
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Kentucky Derby and Cinco De Mayo grilling. The trick was in the planning of what cooks the longest along with space requirements. Worked out well.
Kentucky Derby: Kentuckyaki* marinated leg quarters and Kentuckyaki* green beans (I picked some of the charred ones out). Both were smoked with one large smoker box of Cherry.
Kentuckyaki is Kentucky Style Teriyaki sauce.
Cinco De Mayo: Pork chops dry rubbed with Salzon Fajita Roja. Grilled corn turned into Dukes Mexican Street Corn salad. Southwest salad, and Spanish rice with kielbasa
#bourbonbarrelfoods #silverlakemeatmarket #dukesmayo #conagrabrands #McCormickSpice #mortonsalt #goyafoods #knorr #registerssausage #teamchargriller #chargriller #chargrillergrills #kingsford #westernbbq #WesternWood #WesternBBQProducts #westernbbqwood #Pwtallahassee #pigglywigglysouthtallahassee #winndixie
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Did an experiment today comparing front-sear vs reverse-sear strip steaks. My usual stupidly ridiculous amount of detail right this way. Steaks were cut from a Creekstone Prime striploin. Plated with corn on the cob and broccoli. Absolutely delicious, and my lovely bride and I both preferred the front-seared steak to the reverse-seared. Click that link to find out why. (Ugh - that sounds like clickbait, I'm just trying not to overdo it here in SUWYC!)
Last edited by DaveD; May 3, 2024, 08:08 PM.Comment
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Sesame Crusted Carbon Steel Seared Ahi Tuna with Wasabi Butter, Furikake Rice, Cucumber and Heirloom Tomato Asian Salad.
I made my own Furikake Seasoning. It is delicious. I will make again for sure.
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This is one of my guilty pleasures. I typically make it around the end of the semester. I have to time it right as my wife doesn't eat seafood.
This is basically gavlax, or salt/sugar-cured salmon. It is so easy to do at home.
First find the freshest salmon you can, preferably center-cut as you want it to be even. Keep it cold. This is not a time to take a Texas roadtrip on your way home.
For the cure, mix equal parts kosher salt and sugar. I usually do a quarter-cup of each. Then inundate it with as much fresh dill and lemon left as you can with getting self-conscious. Mix well.
On a counter surface to which you have eradicated every microbe as possible, lay out some plastic wrap, and about slightly less than half of your cure, then place the salmon atop it. Top the salmon with the remaining cure and -- to channel my inner Bradley Robinson, don't forget the sides; rookie move.
Wrap tightly. (You are washing your hands often, right?)
Put on a sheet tray as shown above, put another tray atop of that, and weigh it down.
Put this in one of the colder parts of your fridge for two days.
After two days, unwrap it and generously rinse it off with *cold* water to get the excess cure off. Then slice thinly.
Serve atop (this is my word of the day, it seems) butter-toasted multi-grain English muffins with cream cheese, red onions, and capers.
It is a bit of an acquired taste, but it is soooooo good. Eat all of it within two days, which probably should present no issue.
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Yet more salmon! Pan seared ora king over farro.
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Slow smoked then braised short rib with a Merlot reduction sauce served with cauliflower mash. Just getting my fancy dining out of the way before I hit the hog trough down at the Asian buffet
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Cooked lunch for my mom and step-dad. Hadn't used either of these rubs on chicken before so only put it on top of the skin in case it was too much for my guests (neither one was, coulda give under the skin no problem).
I did use AI to move the fajita rub in front of the bird it's actually on since the original pic the rubs arent next to their bird.
That's the smoke on a clean MAK at 350
I like both rubs, had only tried the fajita with eggs previously. Oddly it was super sweet on the chicken when it wasn't on eggs I tried it with. It's obvious the sugar content is higher than the other rub considering the fajita is on the smaller bird that spent 15 less minutes on the cooker yet is darker.
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While eating leftovers I figured out the sweetness issue from the fajita rub. Musta got some of the bone rub on some pieces of the fajita bird while slicing as the leftover breast isn't sweet. Doesn't explain the sugar rub burn look on the fajita but not the bone rub which is sweet as it's geared more towards ribs/pork.
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Leftover deep pan style Za. If you’re about the dough, with a balance of sauce, and quality cheese. This is pretty incredible. If you are into only thin crusts, you would hate this!
I thought this was incredible. It’s like having a slice of pizza, but in lasagna portions, yet with incredibly well fermented dough.
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Thank you RonB I literally would serve this in similar as a slice of lasagna or Parmesan style plate, it may be hard to understand as a meal for some, but it was really good.
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