Discussion in 'Cooking & Spirits' started by sKiZo, Jan 8, 2016.
That looks soooo good!
70° at the beach today in NorCal. Picked some mussels. That's a 5 gallon bucket. My friend made Curry Sauce with curry, coconut milk, garlic, fish sauce, sweet Thai basil, cilantro and peppers.
Nothing personal of course, just jealousy kicking in.
I'm sittin' at home with a balmy 7 degrees outside eating chicken nuggets
Beleive it or not it was in the 50's at noon yesterday.
I would soooooooo love to be diggin' into that BTW.
It's ok, I understand. My daughter lives in NYC. It's was the first time ever that it wasn't cold, grey and windy. The weather was unusually crazy nice, here. The mussels were good too. There are gazillions and not many take time to collect them. Stay warm!
Grilled flat iron steak tacos with chopped sweet onion, cilantro and hot as shit salsa on corn tortillas. Probably my favorite of all time.
Five-Spice Roast Duck
The Chinese section of my repertoire is kind of scant. I am feeling rather adventurous, so...
First, Garlic-Ginger Mushrooms: sliced crimini mushrooms, sesame oil, chopped garlic, minced ginger, chopped scallions, Chinese black soy sauce, Korean gochujang (red chili paste), fresh-gound black pepper, Sichuan pepper, vegetable stock, corn starch & water, rice vinegar, rice wine, sugar, and salt.
Next, Cantonese Soy Sauce Pan-fried Noodles: Hong Kong style egg noodles, bean sprouts, julienne'd scallions, Chinese black soy sauce, mushroom infused soy sauce, sesame oil, salt, sugar, rice wine, and white pepper.
Finally, Five-Spice Roast Duck: duck legs, roasted on a bed of scallions, and coated in a sauce consisting of Chinese black soy sauce, honey, five-spice powder, Korean gochugaru (red pepper flakes) and fresh-ground black pepper,
Exotic Soup and Sandwich
Sometimes a nice meal is sparked from weird places. This one is no exception. A friend gave us some leeks, and I walked by them on the table for a couple days. Let's just say that they bugged me. My beloved bride made a soup base, consisting of leeks, water and potatoes. Finally, I gave in and completely ad lib'd a meal to incorporate the base she started. I made all of this up on the fly, building as I wandered around the kitchen, seeing what I had...
First a nice Leek and Potato Soup: sliced leeks, cubed russet potatoes, vegetable broth, sweet corn (cut from the cob), sliced purple carrots, garlic powder, onion powder, sea salt, fresh-ground black pepper, and caraway seeds. This was garnished with freshly chopped parsley and sunflower seeds.
Finally, a nice sandwich: fresh slices of white sourdough bread slathered with spiced duck fat from our 5-spice duck legs (see up thread) and grilled, and a sauteed combination of shaved roast London Broil, thin-sliced shallots, sliced white button mushrooms, sliced black olives, fire-roasted red bell pepper, rice wine vinegar, chiffonade of fresh basil from the back yard, sea salt, fresh-ground black pepper, toasted and crushed sesame seeds, and black mustard seeds.
More people need to save fat from cooking, especially fat from duck and pork. Supposed to be good for you or not as harmful as some people think.
Greek Fast Food
Perusing the freezer of my local Middle Eastern grocer, I found some nice gyro meat next to the beef bacon that I went in for. I took it and started hankerin' for a nice gyro sandwich.
First, some nice spanakopita (spinach pies): phillo sheets, butter, baby spinach, Israeli feta, nutmeg, sea salt, and black pepper.
Next, some nice roasted lemon potatoes: wedges of Russet potatoes, garlic, kalamata olive oil, oregano, meyer lemon (from the tree in the back yard), semolina flour, sea salt, black pepper.
Next, Gyro sandwiches: Greek pita (thicker and softer), thin-sliced gyro meat (beef and lamb), sliced red onions, cubed eclipse tomatoes, diced fire-roasted red bell peppers, and tzatziki sauce (Trader Joes).
There was some nice Sabra hummus to dip any extra pita in.
Finally, for dessert, galaktoboureko (semolina custard in filo): From the neighborhood Middle Eastern grocer.
Bacon wrapped chicken livers with a coat of Carolina treet BBQ sauce. Sprinkled on some of my hot sauce and a side of fries and dinner is ready. The foil has extra livers with a thin vinegar sauce. That's for munching on later.
Just put a chicken liver in a half a slice of thin bacon. Brush on the carolina treet. Other sauces will do. Baked at 350° for 30 min, then put on roast for 15.
Lunch today. 1st pic is me putting it on yesterday at 4 in the evening. 2nd pic is me flipping it at 9, and adding pellets to the tube. Hit an internal temp of 197° at 5 in the morning. Wrapped them both in foil and let sit in a cooler till 11. This is the shoulder on the chopping block, with the butt next. Had a pile of bark with some string beans and corn for lunch.
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