Oh, “not cunting it up” and it is the best food posted in like 5 (or many more) pages. Ok Mr Modest, I see you.
Haven't tried a french omelet in a while. A little more color than I'd normally shoot for in the middle, but pretty fucking good.
Smoked a brisket Friday to take on vacation. Set the Blackstone on the front patio as this was our view. Love smoked meat repurposed for other meals later. Made some brisket hash while the sun was blazing over the mountain tops at 7am.
Anyone make basic cheeses? I was able to make some pretty good ricotta, but have failed at mozzarella because it sounds like I need non-homogenized milk. I don't know where to find that? Does anyone know?
My wife doesn’t like fish skin, because she’s a child (not literally), so I’ve gone ahead and just fried it up like potato chips to eat when we make fish lately.
Do you have a preferred fish skin to others? Not something I ever really thought of until recently when I had some super crispy arctic char skin that was mind blowing.
Not really, we eat a lot of salmon and barramundi. Both have great skins when crispy, and not difficult to find sustainably sourced. Completely separately boston butt was on sale at the market, and I didn’t want to fire up the smoker so we’re having pork chile verde tonight guys.
Me & the wife about 2 times a year do a full Italian day where we do everything from scratch (sauces are always homemade in this house, good tomatoes are so key) today was one of those days. Did Ravioli, meatballs, bolognese ... didn’t get a chance to do the spaghetti noodles ... everything else is from scratch.
It was bread time again tonight, gave some extra time for it to proof and I think that was a good move. I hand kneaded for ten minutes and made a baby challah and a full size loaf. Happy with it, best effort so far.
Local butcher counter had some awesome boudin blanc so I sauteed up some radishes with chanterelles and char greens. Sauce is a mustard/provencal herb blend.
The only guac recipe I'll use. Although I like to hit it with some lime as well https://www.sun-sentinel.com/features/fl-xpm-2011-09-15-fl-food-asked-r1-20110915-story,amp.html
Chef John's is simple but fantastic. Using coarse salt to make a paste of onion, pepper, and cilantro is awesome if you don't have a molcajecte(or don't want to clean said molcajecte)
Making a Georgia peach pound cake. It’s probably not going to turn out well but I’ll share either way.
Making burgers tonight. Messing around with an spicy/umami heavy spin on a burger sauce. Just condiments I already have in the fridge: Mayo, gochujang, soy sauce, and Nando’s peri-peri sauce. Highly recommend.
Blackened fish taco night. I think I have perfected my mango-honey-habenero pico so no more tinkering. Need to write it down before I forget it.
one time I had a burger craving and I had no tomato but I realized I had a sauce I had made for something else that had ground up blistered cherry tomatoes, garlic, soy, fish sauce, chili, cilantro, and a little sugar. I just used the sauce on the patty and it was damn enjoyable.
Corn and red onion sautéed in olive oil, grape tomatoes and avocado raw, lemon juice and avocado purée vinaigrette, salt and pepper, fresh parsley. I usually add feta and don’t add avocado to the lemon vinaigrette but I think this was better. chives on top always.
just a regular lemon vinaigrette (lemon juice, olive oil, salt, pepper) with a little pureed avocado and garlic.
was fine. I’m not a peach fan was making for wife’s grandmother. I made a sauce or compote with fresh peaches, Brown sugar, sugar, vanilla and a squeeze of lime to top on the cake and that with the cake was really good.
Big fan of how easy cast iron chicken and how well it turns out with a convection oven. Chicken, onions, pancetta, potatoes and herbs. Ate the quarters last night. Saved the breasts and chopped them up fine and mixed with the leftovers and roasted broccoli for tonight.
It was awesome. My wife had never had jerk “curry” before and destroyed it. From memory: Made a jerk paste and seared off cubes of marinated pork shoulder. Then deglazed, braised with onions, bell pepper (multiple colors), baby carrots, one bay leaf, beef broth, and more of the curry paste (mixed with some white sugar, water, and soy) at 300 degrees until tender. Removed the meat and reduced the sauce until gravy like consistency, removing the fat that pools at the top (this is key). Added coconut milk to taste/eye and simmered. Returned meat to pan. Serve with pickled hot chiles and scallions. As far as the curry paste, there’s a million good recipes online, mine was fairly close to the one babish used for his grilled jerk chicken. I’m bad at recipe writing, I do almost all cooking by eye.
I am a little drunk so plating is not great, but tried my hand at coq au vin over mashed potatoes tonight and it turned out great.
Cobia (or ling if you are Owsley) with some bacon-corn-pea-basil pasta. Basil from my garden which we love to see.