Doing steaks eggs and breakfast potatoes in the cast iron for brunch after church tomorrow. Do y’all think it will cause any issues if I dice my potatoes and season them and leave covered over night in the fridge before cooking tomorrow after church?
I'd probably dice and then throw them in a bowl and cover with water. Drain, pat dry, and season in the morning. Pretty sure your spuds will oxidize pretty bad if exposed to air overnight.
Dang, hard to follow that up CUAngler , very nicely done. At my parent’s house for the weekend and had to take inventory of what they had and make a meal for mother’s day. Came up with a bacon & sweet pepper quiche with crema and salsa verde. Used the same crema to make a whipped sweet cayenne dip for fresh fruit. Biggest takeaway was finding a quick quiche crust as did not have time to wait for dough to chill. 1lb flour 1/2tsp salt Mixed with 1/4c olive oil 1/4c iced water (take ice out right before stirring and thickening with the EVOO) Held together like a dream and even had a nice crisp to it.
I mostly use extra firm. Idk why, but freezing the tofu and thawing it before you use it creates a better texture. Also need to press it. I dont have a tofu press. So just wrap it in a tea towel and put a pot of water on top of it for 30-40 min. That’s your base prep. The dishes I make the most w it is a noodle stir fry w peanut sauce. Cut the tofu in to 1/4 inch thick triangles. Pat them dry. Toss them in corn starch, garlic powder, smoked paprika/ whatever else sounds good. Shallow fry them in a not stick skillet until crispy on each side. You don’t need a lot of oil. Just enough to cover the surface of the skillet. Peanut sauce - 1 part Soy sauce 2 part rice vinegar 3 parts brown sugar 5 parts fish sauce 4-5 parts peanut butter. Red pepper flakes/sriracha/ Thai chili paste to taste. 1-3 cloves of garlic grated 1-2” of ginger grated Then I thin it out w chicken stock. Close to 5 parts. You want it pretty loose because the tofu will absorb a lot and it will thicken up quite a bit as it’s cooked. throw the tofu and stir fry veggies in the pan, add the sauce and simmer for 2-3 min. Let the tofu absorb the sauce. Add the noodles and more sauce if needed. And there you go.
Other prep is mix 3 TB of oil 2 TB of red wine vinegar 3 TB soy Spice to taste. (Garlic powder, paprika, cumin, coriander ect) you want to put enough spices so it’s more like a paste than liquidy. Crumble the block of tofu into small pieces. Mix into the marinade and let sit for 10 min. It won’t seem like enough marinade put keep mixing stirring! It will incorporate. spread it out on a single layer sheet pan. Bake at 425 until crispy. Will take around 40 min. Toss occasionally every 20 min or so. This will keep for a week or so in the fridge if you want to make ahead of time. Then just use it as part of a rice or quinoa bowl. Add whatever veggies and sauce you want.
I make a very quick and tasty salsa that's just a few ingredients. Muir Glen fire roasted whole tomatoes, chipotles in adobo, cilantro, and a little salt.
I make one with leftover roasted hatch chiles a few times a year. If it’s something you want to try it’s not a ton of effort.
Yes and it’s super easy. I’ve done an avocado salsa that’s awesome. 1 white or yellow onion 1 avocado 1-2 jalapeños Garlic 1/2 bunch of cilantro 1-2 limes 1/2 cup of water Salt Blend and you are good to go
Mostly it’s winged but generally follow 2-3 tomatoes quartered, onion quartered, 2-4 garlic cloves, couple peppers depending on what kinda heat you like and roast. Throw in a blender with lime juice and cilantro and salt and blend to the consistency you like.
I love pico. So easy and good. 3 plum tomatoes, seeded, chopped ½ red onion, finely chopped 1 jalapeño, finely chopped 1 tablespoon distilled white vinegar Kosher salt, freshly ground pepper ½ cup chopped fresh cilantro
Ended up making tofu french fries with extra firm tofu, corn starch & Joe's KC fry seasoning. Easy recipe to get my feet wet. Didn't end up half bad. Had ketchup & Abc's sweet and spicy sauce as dippers. Slightly overcooked for my taste, however wife loved them.
Found myself back in New Orleans and at James Beard restaurant Gianna tonight. It was great. Grilled octopus with lemon sauce, crawfish pasta which they throw every Italian ingredient at but it is the best Mac and cheese really, and then homemade sausage, ciabatta, and chili butter with provolone.
So, I have a somewhat mild allergy to beef (basically just stomach mayhem, nothing life threatening) but with the wife out of town, I was craving steak. Worth every trip to the bathroom. Salad was little gems tossed in green goddess dressing and topped with shaved parmesan and lemon juice. Made a compound butter out of garlic chives, fresh thyme, and rosemary.
Made this black pepper tofu dish last week, and it turned out excellently. https://dishingouthealth.com/30-minute-black-pepper-tofu/
St. Louis Ribs, corn and grape tomato salad with herbs, hash brown potato casserole, and jalapeño-cheddar cornbread (muffins).
Plating sucks a ripe banana (a.tramp) but did NY strip, asparagus, and crab legs with a Barbaresco that may have been a little young. Spoiler
Nicely done. This is a great place to put this. The following is also a great place as well, as pizza nerds reside there. https://www.the-mainboard.com/index.php?threads/pizza.183053/ And also you can adopt both poor paul and mine cross-posting like-slut strategy and pull a…
I was trying to fuck around and test a roasted tomato forward vegetarian "paella" rice (used as side or main). It didn’t get as crispy as I hoped, which was my fault, but it’s like the most tasty rice dish I’ve ever made.
My go to burger is Montreal Steak seasoning + Lawry’s Seasoned Salt. It’s what my parents did when I was a kid.
Probably weird but I like brushing bbq sauce on my burgers and letting them marinate for a little bit
One of my finest creations. Toasted some thin sliced sourdough on the griddle with mayo. Then laid a top cut slice off of a mesquite-smoked short rib. Then topped with a variation on Mallmann’s chimichurri. Subbed lemon juice in place of 1/2 of the red wine vinegar his recipe calls for. Then subbed smoked garlic for fresh garlic. And added 1/2 a minced shallot to the recipe. A top 5 bite I have ever created and more than likely a top 2.
Do any of you guys use a Veritable Connect Indoor Garden or something similar? I think I am going to get one. Let me hear your feedback. https://veritableusa.com/products/veritable-connect-garden?variant=36074800513179
A relatively unsuccessful (but really fucking tasty) attempt at cochinita pibil with a bunch of leftover ingredients on hand. Definitely going to give it another go when I actually shop for the right ingredients.