Mince 4-6 garlic cloves. Rub bird all around with garlic. Season generously with coarse ground pepper, coarse kosher (or sea salt) and a pinch or rosemary and thyme. Sear each side of spatchcocked bird in cast iron until nicely browned. Add quartered onion to pan and transfer to oven at 425 degrees. Cook until done (about 1hr 15min). Add mushrooms and gizzards to pan when about 20 mins remain. Potatoes 2 large potatoes and 6 garlic cloves boiled. Pour off water and add 1 TBSP coconut oil, unsweetened coconut milk s&p and mash
Cross posted with bbq thread, was paella night tonight. One of my all time favorites to make and eat. Served along with some of the best beer money can buy VTA
the whole review is great. but if you don't feel like reading, at least scroll towards the end to see the "real" pictures.
So this is one of my favorite YouTube channels. This Armenian chick cooks with her children, and her like 5 y/o son just fucks up whatever she's trying to do, while she sarcastically talks shit about him without him realizing it. Also, she's a really solid cook.
My bro did this. It's seemingly a good graduate degree/career path. He's 28 and an associate COO at a hospital and should be bumped to COO within a year.
I do some variation of this all the time: http://www.seriouseats.com/recipes/2014/05/crispy-salmon-mustardy-lentils-recipe.html
I'm 23 and running a 8 doctor practice right now. Going to go back to school in a couple years for a master's and try to move up the career path
Great. So, portion your salmon into ~7 oz filets, removing the belly flap if not already done so. Next, add course chopped garlic, shallots, a bay leaf, and some whole peppercorns to a sauce pan with just a cup or so of white wine. Reduce by half, then add two cups of heavy cream and reduce by like a fourth or a third, until it's nice and thick. While it's reducing, saute your spinach with a little bit of minced garlic and salt. Don't over cook it though. Once it's cooked, wrap it in a towel and squeeze the fuck out of it, to dry it out. Then mince it, and set it aside. Once your cream is reduced, strain all the shit out of it, and keep it somewhere warm. Get a nice wide pan, and pour enough oil in it so that it covers the entire bottom about a quarter of an inch thick, and crank the heat. Salt and pepper the skin side of your salmon and give it a liberal coating of pan spray. Once the oil in the pan is good and hot, drop your salmon in skin side down, and let it work. If your grease is hot enough it should only take 45 seconds or so to get golden and crispy. Then pull your salmon out the grease, and pop it in the oven skin side up, cooking it to a nice medium. While it's in the oven, saute your minced spinach and a little of the cream. Don't use to much cream because it'll turn into a soupy mess, you wanna keep it tight. Also salt it to taste, and you can add some shredded parmesan if you like. Take some of your leftover cream and squeeze some lemon juice into it, and mix it well. Put a nice dollup of your creamed spinach on your plate, and gently rest your salmon filet against it, drizzling some of the leftover cream on top. Voila; pan-seared salmon and creamed spinach.
Really good read. Sucks they are having to sacrifice their mission somewhat to stay open. https://story.californiasunday.com/cooking-lessons
I swear to god it seems like we all age twice as fast as you. Oh hey guys I'm 23 and in charge of 8 doctors, can cook like Bobby Flay, I'm fucking gorgeous, and I have a mule dick. Fuck you, kid
Yeah it was a stupid review that should have galvanized them, not made them all crazy. Sucks that they are sitting empty most the time.
Didn't take a pic of the plated meal which also included smoked chicken thighs and roasted brussels. This was the leftover butternut squash risotto with peas and thyme. It just looked good in the bowl so I thought I would share.
Great career. My wife has her mha and does this too. She's not even 30 and is the chief strategic officers right hand at the largest health system system in the state. I try to ask her what projects she's working on but pretty much has to sign a NDA for everything she does and won't tell me shit. By the time I read about it in the newspaper it's 6 months old.
what's the sauce you used for the rib? gonna have some ready to finish on monday night and plan on doing potatoes as well
I use the braising liquid which is red wine and beef stock. I just strain the liquid and reduce it (if needed). The sauce in the picture looks like I didn't bother reducing it because I was too busy with the potatoes but I usually like it a touch thicker than that. When I'm braising, I do it by eye but it's about 3/4 bottle red wine (usually a Cotes du Rhone or an Oregon Pinot like Erath) and about 2 cups beef stock--just until it almost covers the short ribs. Edit: I see in the sous vide thread that you're doing them that way so you won't have a braising liquid. I would do a beef gravy. Start with a roux (1/4 C Butter, 1/4 C flour) cook about 5 min on medium heat until it just starts turning brown, add 1/2 C red wine, add 2 C Beef Stock, 1 bay leaf, 1 small sprig rosemary, 3-5 sprigs thyme. Season with S&P. Cook and stir until it thickens then remove the herbs. You can replace some of the beef stock by adding the liquid from your bags of short ribs.
Freshly made burger tonight with simple topping of sautéed jalapeños, pickles, and white cheddar. Not shown: couscous salad with roasted eggplant, red bell pepper, onion, fresh tomato, chickpeas, garlic, kalamata olives, feta, dill, oregano
Went to the butcher shop on Saturday to pick up the lamb I had ordered for Sunday, they never made it or couldn't find it or whatever. They said they would de-bone a new leg and have it for me in 10 minutes. 2 minutes later, dude comes out and hands me a 10-pound roast (I had ordered a 5-6 pounder). Guess they just swapped it out with another one and didn't pay attention to the weight. I had already been there 30 minutes so I went with it, decided I would cut it in half and freeze the rest. Trying to re-tie both pieces was a pain in the dick, but yesterday's portion still came out good. OJ/white wine/garlic/seasonings marinade is on point.
Yeah I've bought and cooked a ton of them. They're great. I like to keep one on hand in the freezer. At that price it's hard to beat
was pre-searing short ribs before sealing them saturday night reasonably drunk much stoned lots of oil on things pan was incredibly hot with a decent amount of juice in it rib slips out of the tongs and splashes... worst pain i've felt in some years. have about 3 bubbles on my stomach and one giant alaska shaped motherfucker on my right foot that's purple. /notcoolstory
there's no food in this spoiler. it's a bubbling burn. fair warning for anyone curious enough to open. it fucking hurts. but kinda neat to play with the bubble Spoiler: gross foot burn
need sous vide based boneless leg of lamb tips/recipe plz have never ever cooked lamb but costco had a deal on legs of lamb today so I got one oh and i ate at french laundry last week and it was dope, this is a squab dish
I go buy tortillas from the Mexican market and they're way better and way cheaper and way easier than anything I could make
Yeah I normally do the same. The Mexican market is downtown and a pain to get to right now bc of construction, plus the area was extra busy with people in for the spring game today. I generally like the process of making tortillas (much like most cooking, is very relaxing), but it was not worth it this time I think. Usually when I'm making tortillas, I'm making 8, maybe 10. Not 24. Oh well
I get it. Sometimes it's fun to do shit like that. I just have a hard time making myself do it anymore when 15 fresh off the press tortillas cost me like 2 bucks or whatever it is and I make them like a gringo