https://www.seriouseats.com/tacos-al-pastor-recipe Followed this recipe pretty close. Really turns out well and is really easy to make if you have the time ahead to do the work
I have a heavy duty de buyer and a cheap benriner one. Depending on how frequently you’ll be slicing I would recommend the benriner. Never done me wrong. Got the de buyer as a gift otherwise I’d be plenty happy with the benriner
Eating healthy of late, Korean-inspired chicken lettuce wraps with pickled cucumbers, carrots, and red onion. So many healthy versions of a nacho bite.
Ordered a bunch of rice from Anson Mills so tried to make jambalaya for the first time. Do not come for me cajun truthers, I know not what I do.
Friends Passover Menu: Roasted Chicken Haroset Tater Kugel Mazoh Ball Soup Gefilte fish (purchased) Matzoh Toffee
Sear off the quarters, throw in minced garlic and minced yellow onion until transluscent, throw in as many olives as you want, hit it with 1cup of a good balsamic, 1/2 cup of chicken stock, toss in 1/2 sliced red onion, place chicken skin side up, then layer the pan with sliced oranges and put in at 350 for 25 mins, finish at 400 for 5 minutes.
because I’m a fucking idiot I decided to not in fact do this. Instead I made the al pastor for a marinade on a bone-in picnic. Gonna sear then slow cook it in the Joe. Idk man, pinche gringo mode activate.
The jarred shit is gross. I like it made fresh from a deli. Not something I’d eat all the time. But once a year - sure
The absolute most delicious and glossy braised short ribs I’ve ever made. Whipped potatoes, and gremolata.
agreed. it's an essential on this dish, and I went as classic as possible on all components, just trying to focus on execution.
https://thefirstmess.com/2022/11/30...cauliflower-coconut-tomato-sauce-red-lentils/ This and a chuck roast sous vide 24 hrs and seared on kamado.
So good. Completely transforms it and a nice range of doneness and textures you can get pending temp/time. Usually have 1-2 in the freezer sealed and ready to throw in. I wish I could make one for my grandparents after growing up with them marinating them for days before grilling to try to make them better.
It's this recipe but I grilled them and skipped the potatoes. I marinated for about 5 hours. Once I put the chicken on the grill, I boiled the marinade in a saute pan and then drizzled over chicken while grilling. I've followed the recipe exactly and it is outstanding as well.
Apologies. Meant to paste this link in my original reply. Chef John’s Greek lemon and chicken potatoes.
Sockeye was on sale, so made sockeye salad sandwiches for lunch. Salad base before the salmon went in and final:
really love throwing together a quick caesar salad with croutons I toast from stale sourdough, evoo, and S+P.
Ignore my shitty cabinets and countertops (they’re our next project) and get a load of my new oven/range