Made tacos last night for date night. Not pictured but I did carnitas sous vide, but these were my favorite of the night. Chorizo and potato from serious eats. Great flavor And then the reason I keep her around is she is an amazing baker. Made these chocolate peanut butter cupcakes
Carnitas - https://www.seriouseats.com/recipes...-crispy-mexican-style-pulled-pork-recipe.html Chorizo - https://www.seriouseats.com/2015/03/best-chorizo-potato-tacos-how-to-food-lab-technique.html
Chorizo/potato/goat cheese tacos are my favorite. Not sure about that recipe, but they are damn good.
Today marks 5 years in business. And I ate probably the best food of my life tonight. Currently finishing off the after event staff meal but will post pics tomorrow. Jeremy Ford from top Chef wears trucker hats when he cooks and when he drinks after. But his celery root dish was great.
So I didn't take any pics of the normal stuff outside but the duck on the foie gras biscuit was incredible. Really all the duck dishes were. But I realized my chef band gave me access to the VIP setup inside so I would switch off with our staff and head in there. It was mind blowing good. I ate like 7 wagyu carpaccio. Got to meet Norman Van Aken who is pretty cool. Langhorne's pork belly was incredible and he was a cool dude. Overall a crazy good night. A few pics I did take. Menu for inside Wagyu Pheasant roulade with corn relish, ramps, and foie Banana nutella tart, doughnut macaron, mocha cream tart, strawberry zabaglione macaron Then the remnants from the staff meal which was whole pig, couple roasted chickens, oysters Rockefeller, ceviche, fingerling potatoes, and sausage sandwiches plus a lot of booze and then a thai tea panna cotta, the white chocolate thing with strawberries mascerated in st germain, spicy chocolate cake that is the best cake ive ever had.
anybody able to vouch for a pressure cooker greens recipe? really craving the bacony, salt-bomby goodness
New GF loves cooking and pretty good at it. trading the Tinder thread for this thread for the foreseeable future Friday night went back to an old reliable for first time cooking for her. Ahi Tuna with soy+wasabi+lime+garlic+pepper sauce. Stuff is delicious I could drink it. Topped on lemon pepper kale with wild rice with garlic & herb seasoning Spoiler We were in charge of Westworld family dinner last night. She did a pretty damn good salad that appeared to be available on Pinterest as “Asian toasted ramen salad” Spoiler Did Sushi and Nigiri for the main course I had some big salmon filets and decided to go the Sous vide 105 for 45min “like sashimi” route with it. Used Alton Browns Sushi rice recipe and it was amazing. Could serve as a normal side with any dinner. Spoiler Ate a couple pieces plain then added some volcano sauce to the rest: diced shrimp, mayo and sriracha baked at 350 for 15min Spoiler Used the same ahi tuna sauce for the salmon nigiri. Spoiler
#TRUMANSEAR But liked anyway. Those are some good recipes. This (https://damndelicious.net/2014/12/19/asian-salmon-foil/) works on tuna with a sear, too, and is similarly easy and versatile.
Notable mistakes for rolling Sushi. I was the only one with any experience doing it and went first but made everyone roll their own, which made for a fun activity Rice definitely the key and the AB recipe is great but pretty much everyone fucked up the amount of rice and spreading it: Less is more. Pretty much every roll the guys did ended up a sushi burrito. Spread it gently with the spoon. The girls used the right amount but mashed it down instead of coarse/loose spread and ended up with a rice paste that was weird texture Knife got to be moist and super sharp or the roll gets destroyed while cutting
Get a sushi gun for events like that imo. They're super cheap and make it easy, and once you do it a few times you get the hang of portion control.
I did what sounds like a similar Beard event (Chefs & Champagne) last summer in the Hamptons. Tons of incredible chefs making small-ish plates and drinks. Twas incredible, and I ate/drank my ass off.
1. Caramelized onion, basil 2. Margherita 3. Mozz, sopresatta, olive, roasted red pepper 4. Mozz, broccolini, olive, roasted red pepper
Hello, cunts. I'm trying a stroganoff recipe that calls for 1/3 cup of brandy. Which of these would be the best sub if I absolutely couldn't get any? It makes up about 1/3 of the liquid in the sauce. Sherry (not the cooking kind) Marsala (not the cooking kind) Scotch Rum Red or white wine
Brandy is distilled wine so I would also go with red wine. I know that is what my mom always used in her stroganoff.
Trying this tonight, with red wine over the brandy. I love dill, lemon, and mustard. https://food52.com/recipes/14024-skillet-beef-stroganoff
This is what I do: http://momofukufor2.com/2010/04/thomas-kellers-ad-hoc-beef-stroganoff-recipe/ It gives me 2 great meals in one weekend. Braised short ribs then short rib stroganoff.
https://www.yelp.com/biz/los-hernandez-tamales-union-gap soulfly this place just won a James Beard Award
I still haven’t been, which is extremely embarrassing. Will have to make a lunch trip during work. I’ve heard nothing but great things about them and their guest book is pretty insane. Will report back when I do
I’m blown away the first non-Seattle place to get it for Washington is in Yakima (union gap). That’s absolutely incredible for them.
A little late, but Cinco de Mayo work a couple weeks ago. Took an 8lb pork butt and did carnitas. Slow cooked in dutch oven in a bath of garlic, fresh orange juice, onion, s&p, cumin, cinnamon sticks, condensed milk, beer After a few hours and liquid reduced I threw the chunks onto a sheet tray and broiled for another 10-15 mins before shredding. Simple and delicious. Carnitas, white onion, cilantro, and homemade tomatillo avocado salsa
Not great plating by any means but packing a punch with flavor in every bite. Skirt steak marinated in lime juice with chimichurri served with side of roasted potatoes, bell peppers, onions, tomato, spinach
I think I’ve consumed 2 gallons of hummus in the past couple weeks. And just made more. But I’ve eaten a garden’s worth of veggies with it. Need to make a sabich at some point.
Very simple recipe. In a food processor, combine a 28oz drained can of chickpeas, 1/2 cup tahini, juice from 2 lemons, 2-3 cloves of garlic, 1/4 cup olive oil, salt, pepper, cumin, and paprika, along with drizzling in some water to lubricate (as needed). Puree until smooth.
You wouldn’t have been able to tell because the house was like TLAU’s garlic farm. Kitchen trash can was just a big 55gal tub. Picture a giant Glade scent releaser. Now fill it with garlic juice
Have you ever tried soaking dried chickpeas in place of canned? I've heard that makes a big difference in how smooth of a texture one can achieve. Also, any recommendations on tahini brand? Just whatever I can get at the store, or is there a specific brand I should consider ordering online? I've never made hummus because packaged is easy and cost-effective, but I'd be interested to try just for the novelty of it, and to see how close I can get to Dizengoff-level.