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Re: What did you cook tonight?

Posted: January 29th, 2019, 10:13 am
by Scott Watkins
Kenny H wrote:
January 28th, 2019, 1:11 pm
How about some heirloom pork and some scallops.

DD948BA0-64F7-48CE-B403-61A52CFE4454.jpeg

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How about my invitation?! Looks great Kenny

Re: What did you cook tonight?

Posted: January 29th, 2019, 10:26 am
by David K o l i n
Christine Huang wrote:
January 29th, 2019, 8:37 am
Kenny H wrote:
January 29th, 2019, 8:07 am
Very nice! Local butcher has whole belly now. Time to do this.
Totally worth it. This belly was from a young pig, so not that big/thick.

I had the best Porchetta Sandwich of my life at Roberta’s in Brooklyn, so I bought their cookbook just to get this recipe. They recommended using a pork collar to stuff it instead of the usual loin as it’s more juicy. It’s also stuffed with lots of roasted garlic, ground toasted fennel seeds, fennel pollen, lemon zest, S&P.

So good!
What a knock out.

Today is a minestrone, baked ziti and an olive focaccia in preparation for the next two days if twentyish below temperatures. Meet cold with carbs

Re: What did you cook tonight?

Posted: January 30th, 2019, 9:13 am
by Brandon R
Kenny H wrote:
January 28th, 2019, 1:11 pm
How about some heirloom pork and some scallops.

DD948BA0-64F7-48CE-B403-61A52CFE4454.jpeg

216B9AF6-F18F-4DDF-BC86-2DE09239DA7A.jpeg
Excellent-looking stuff, Kenny. Is that polenta/grits under those scallops? At first glance, I thought burratta, but I don't think that would be too nice of a combination.

Re: What did you cook tonight?

Posted: January 30th, 2019, 9:31 am
by Kenny H
Brandon R wrote:
January 30th, 2019, 9:13 am
Kenny H wrote:
January 28th, 2019, 1:11 pm
How about some heirloom pork and some scallops.

DD948BA0-64F7-48CE-B403-61A52CFE4454.jpeg

216B9AF6-F18F-4DDF-BC86-2DE09239DA7A.jpeg
Excellent-looking stuff, Kenny. Is that polenta/grits under those scallops? At first glance, I thought burratta, but I don't think that would be too nice of a combination.
Ha, my bad, no grits that was the next day dish. Celeriac/parsnip puree in that with some horseradish and tahini. Roasted leeks and tomato, crab/shrimp sauce. Bit of curry here and there and a sumac/tellicherry pepper finish sprinkle.

Re: What did you cook tonight?

Posted: January 30th, 2019, 5:03 pm
by K_F_o_l_e_y
ATLANTIC COD LOIN: Sous vide in ChefSteps' lemon beurre blanc sauce at 113°F x 40 min, with 30-minute oven sushi rice and quickly blanched green beans

Re: What did you cook tonight?

Posted: February 3rd, 2019, 4:37 am
by Dennis Atick
I cook a lot, forget to share things here occasionally. Last night I made Michael Solomonov's Zahav lamb shoulder. Smoked for two hours, braised in pomegranate molasses/water for three hours, fired at 450 for 30 minutes. One of the better things I've made at home recently. Shreds with fork. With sumac onions on pita it was bomb.
https://www.splendidtable.org/recipes/t ... b-shoulder

Re: What did you cook tonight?

Posted: February 3rd, 2019, 7:02 am
by scamhi

the chablis was fantastic and a 2014

Re: What did you cook tonight?

Posted: February 3rd, 2019, 7:22 am
by Christine Huang
Dennis Atick wrote:
February 3rd, 2019, 4:37 am
I cook a lot, forget to share things here occasionally. Last night I made Michael Solomonov's Zahav lamb shoulder. Smoked for two hours, braised in pomegranate molasses/water for three hours, fired at 450 for 30 minutes. One of the better things I've made at home recently. Shreds with fork. With sumac onions on pita it was bomb.
https://www.splendidtable.org/recipes/t ... b-shoulder
That looks fantastic! Thanks for sharing — I’m going to have to try that!

Re: What did you cook tonight?

Posted: February 3rd, 2019, 8:51 am
by Dennis Atick
Christine Huang wrote:
February 3rd, 2019, 7:22 am
Dennis Atick wrote:
February 3rd, 2019, 4:37 am
I cook a lot, forget to share things here occasionally. Last night I made Michael Solomonov's Zahav lamb shoulder. Smoked for two hours, braised in pomegranate molasses/water for three hours, fired at 450 for 30 minutes. One of the better things I've made at home recently. Shreds with fork. With sumac onions on pita it was bomb.
https://www.splendidtable.org/recipes/t ... b-shoulder
That looks fantastic! Thanks for sharing — I’m going to have to try that!
Thanks! It's farily easy too. Good for a crowd. Don't have to smoke it first. They do, and I happen to have a BGE, so I did, but prob fine with just a braise.

Re: What did you cook tonight?

Posted: February 3rd, 2019, 2:54 pm
by K_F_o_l_e_y
BONE-IN PORK CHOP: Sous vide 137°F x 45 min in ChefSteps' "New School Teriyaki" sauce, with steamed broccoli & jasmine rice

https://shop.chefsteps.com/products/new-school-teriyaki

Re: What did you cook tonight?

Posted: February 11th, 2019, 2:49 am
by Dennis Atick
Miso ramen yesterday. Mostly following RamenLord's recipe. Eight hour pork and chicken stock, miso tare, chashu, egg. Miso brings great texture to the broth. Easier than an eighteen hour true tonkatsu stock.

Re: What did you cook tonight?

Posted: February 11th, 2019, 9:16 pm
by Kenny H
Dennis Atick wrote:
February 11th, 2019, 2:49 am
Miso ramen yesterday. Mostly following RamenLord's recipe. Eight hour pork and chicken stock, miso tare, chashu, egg. Miso brings great texture to the broth. Easier than an eighteen hour true tonkatsu stock.
Beauty! Do you have an instant pot for stocks yet? It is worth it for those alone. Bone broths are a snap.

Re: What did you cook tonight?

Posted: February 12th, 2019, 3:08 am
by Dennis Atick
Kenny H wrote:
February 11th, 2019, 9:16 pm
Dennis Atick wrote:
February 11th, 2019, 2:49 am
Miso ramen yesterday. Mostly following RamenLord's recipe. Eight hour pork and chicken stock, miso tare, chashu, egg. Miso brings great texture to the broth. Easier than an eighteen hour true tonkatsu stock.
Beauty! Do you have an instant pot for stocks yet? It is worth it for those alone. Bone broths are a snap.
Thanks! I do not yet have an instant pot. I keep almost pulling the trigger. I do need to get one. Everyone I know that has one tends to rave about it.

Re: What did you cook tonight?

Posted: February 12th, 2019, 6:51 am
by Brian Tuite
Mushroom Risotto on the fly

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Re: What did you cook tonight?

Posted: February 12th, 2019, 7:45 am
by Tom DeBiase
Chicken Parm
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And a Side Of Ziti
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Re: What did you cook tonight?

Posted: February 15th, 2019, 9:59 pm
by Brian Tuite
Last night, Seared Duck Breast over Basmati Rice and Delicata Squash with an Orange Reduction.

Sounded good... meh...
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Re: What did you cook tonight?

Posted: February 16th, 2019, 7:25 am
by ERPark
Caught up with close friends over dinner at their house last night. They made homemade Korean chicken soup (sam gye tang). Paired with Sauvignon Blanc for the ladies, and a variety of beers for the guys.


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Re: What did you cook tonight?

Posted: February 17th, 2019, 12:06 pm
by mike pobega
Found some fresh ricottini locally and decided to make fried calzones. Fresh riccotini (drier than fresh ricotta), fresh mozzarella and a bit of parmigiano-reggiano.

Re: What did you cook tonight?

Posted: February 19th, 2019, 9:26 am
by K_F_o_l_e_y
Accompanying the Flannery steak in truffle sauce I posted in the Steak Porn thread, I also prepared the following for a Valentine's Day dinner for 2 couples:

SALAD: Spicy caesar, with green and black kale, radicchio di treviso, mint, cilantro, Fresno chilies (on the side), home-made dressing and Parmigiano-Reggiano "frico fa respirare i morti" (crisps so tasty they can make the dead breath again!)

POTATOES: Garlic butter-roasted fingerlings, apple cider vinegar-glazed cipollini onions

CLOUD CAKE: With black tea-infused silky whipped cream made in an iSi whip, and fresh berries

Recipes were all from the ChefStep site.

Re: What did you cook tonight?

Posted: February 19th, 2019, 10:05 am
by scamhi
Beautiful, Kevin

Re: What did you cook tonight?

Posted: February 19th, 2019, 10:11 am
by Bill Tex Landreth
Ribeye Phó from a couple weeks ago
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Re: What did you cook tonight?

Posted: February 19th, 2019, 4:57 pm
by mike pobega
A change up for me. Udon with roasted short ribs.

Re: What did you cook tonight?

Posted: February 21st, 2019, 7:04 am
by K_F_o_l_e_y
Sous vide Florida Royal Red shrimp, in Filipino adobo sauce (from ChefSteps), with roasted baby carrots, bok choy and jasmine rice, paired with 1999 Dom Perignon

SHRIMP: 158°F x 10 min. Coconut is not typical in Filipino adobo (the national dish), but I know from my Filipino cookbook that every island has a different recipe and it just so happens that my favorite one is from an island that actually uses coconut milk in their adobo sauce, so this was a pleasant find

BRAISE BOK CHOY: Heated pan with lid on high, cut bok choy in half lengthwise, added 1/2 cup water with bok choy, covered and steamed 1 minute, salt and served promptly

CARROTS: Found some lovely baby carrots at the farmers market, tossed pealed carrots with EVOO, salt, pepper and spread in a single layer on a cookie sheet. Roasted 400°F x 25-30min until tender and browned. Finished with a squeeze of lemon

Re: What did you cook tonight?

Posted: March 2nd, 2019, 1:56 pm
by Craig G
For lunch today I made this spicy Sardine pasta from leftovers and a can of Donostia sardines. It has a shallot, capers, parsley, black pepper, couple of spoonfuls of crushed Bianco diNapoli tomatoes (left from pizza sauce), two chopped Calabrian peppers, and olive oil. One sardine was crushed into the sauce and the rest roughly chopped. I added a bit of salty cooking water when combining rather than salting the sauce.
69C2EA36-9B67-4CA8-85C9-939369AF156C.jpeg

Re: What did you cook tonight?

Posted: March 8th, 2019, 11:26 am
by mike pobega
Maniche pasta with roasted cherry tomatoes.

Re: What did you cook tonight?

Posted: March 8th, 2019, 1:06 pm
by Brian Tuite
Last night was Beef Stroganoff which is not photogenic. Tasted great though.

Re: What did you cook tonight?

Posted: March 13th, 2019, 6:54 am
by Jim Stewart
Freshly caught Pompano, gutted, doused with olive oil, salt, garlic, lemon slices, dill and then oven baked. First time eating this fish; delicious delicate meat, reminded me of freshwater trout. Yum. Let's go catch some more!
plated pompano .JPG

Re: What did you cook tonight?

Posted: March 20th, 2019, 10:33 am
by K_F_o_l_e_y
TUESDAY NIGHT DINNER: Sous vide Angus NY Strip steak (130°F x 3 hr), oven-roasted carrots, glass of 2015 Chateau Siran Margaux

Tossed pealed carrots with EVOO, salt, pepper and spread in a single layer on a cookie sheet, roasted 400°F x 25-30min until tender and browned and finished with a squeeze of lemon

Re: What did you cook tonight?

Posted: March 26th, 2019, 9:05 am
by K_F_o_l_e_y
Siberian sturgeon caviar (farmed from Marky's), cauliflower-Yukon Gold potato mousse (recipe from D'Artagnan)...course #1 for Neil P's 40th birthday party

Served with 2004 J. Dumangin Fils Champagne Extra Brut

Re: What did you cook tonight?

Posted: March 27th, 2019, 11:08 am
by K_F_o_l_e_y
FLOATING ISLAND: Aka, île flottante, is commonly composed of poached meringue floating on crème anglaise, drizzled with caramel. Inspired by a recipe from Chef Laurent Zirotti, for a recent dinner party I served a "pre-dessert" version that was prepared with meringue and crème anglaise that were sous vide in jars, a deep-fried glassy pecan, and sous vide dulce de leche, all on a Chinese soup spoon.

https://www.inlander.com/spokane/celebr ... d=16590562

For the meringue and crème anglaise, I followed Zirotti's recipes (sous vide in 1 qt jars). Note, I prefer using cornstarch rather than creme of tartar, since the latter resulted in a somewhat sour tasting meringue. Also, I used two silicon-covered weights in the meringue jar to weigh it down.

For the dulce de leche, Eagle Brand sweetened, condensed milk was sous vide in 8 oz jars at 181°F x 9 hr.

For the deep-fried glassy pecans, I followed ChefSteps' recipe (which is actually trickier than it seems; I'll post some recipe notes on the CS site later).

https://www.chefsteps.com/activities/ti ... lassy-nuts

Re: What did you cook tonight?

Posted: March 27th, 2019, 3:59 pm
by Kenneth Brown
Staying in Alba right now and after a few days of travel we wanted to stay in. So the first place we discovered on our quest for protein was a great little salumeria a block from our apartment. Part butcher, part salumi, but all local small pig. I grabbed a very small tenderloin marinated in Arneis and some spices, and some pancetta made in house. Seasoned it a touch more, added some fresh torn basil leaves in the middle and wrapped it on the pancetta and tied it off. Asking for butchers twine was fun, we taught both the butchers the English for twine and they appreciated it. I do believe my request was the first they have had lol.

So then we also hit a small fresh market and grabbed some tomatoes, cucumber, and squash. Made a simple fresh tomato and cucumber salad with more torn basil and olive oil and balsamic to start with some foccachia from the bakery right around the corner.

The panchetta wrapped pig was the star though. Accompanied with with some squash sauteed lightly in the rendered panchetta fat with some tomatoes. Really wish it was easier to get better pork in the US without shipping it and paying a small fortune. Came out great for an improvised meal on the fly.
IMG_20190327_203235.jpg
]

The '71 Oddero was quite tasty as well. Life is good, cheers.

Re: What did you cook tonight?

Posted: March 27th, 2019, 4:21 pm
by Sarah Kirschbaum
Kenneth Brown wrote:
March 27th, 2019, 3:59 pm
Staying in Alba right now and after a few days of travel we wanted to stay in. So the first place we discovered on our quest for protein was a great little salumeria a block from our apartment. Part butcher, part salumi, but all local small pig. I grabbed a very small tenderloin marinated in Arneis and some spices, and some pancetta made in house. Seasoned it a touch more, added some fresh torn basil leaves in the middle and wrapped it on the pancetta and tied it off. Asking for butchers twine was fun, we taught both the butchers the English for twine and they appreciated it. I do believe my request was the first they have had lol.

So then we also hit a small fresh market and grabbed some tomatoes, cucumber, and squash. Made a simple fresh tomato and cucumber salad with more torn basil and olive oil and balsamic to start with some foccachia from the bakery right around the corner.

The panchetta wrapped pig was the star though. Accompanied with with some squash sauteed lightly in the rendered panchetta fat with some tomatoes. Really wish it was easier to get better pork in the US without shipping it and paying a small fortune. Came out great for an improvised meal on the fly.

IMG_20190327_203235.jpg]

The '71 Oddero was quite tasty as well. Life is good, cheers.
That looks beautiful. Bravo. Regarding getting better pork, you might check local butchers about sourcing Country Time Farms. It's Lancaster County, PA based and superb. I grew up in Northern VA and my parents still live there. We have sourced Lancaster County meat locally on occasion, though I don't have current connections.

Re: What did you cook tonight?

Posted: March 27th, 2019, 5:18 pm
by scamhi
meatless Wednesday
Roasted Butternut squash olive oil and salt, sauteéd Shiitake mushrooms garlic, fresh sage and minced parsley. combined with pasta and pasta water.
Added fresh parmesan- not shown

Image

Re: What did you cook tonight?

Posted: March 27th, 2019, 8:28 pm
by Bill Tex Landreth
scamhi wrote:
March 27th, 2019, 5:18 pm
meatless Wednesday
Roasted Butternut squash olive oil and salt, sauteéd Shiitake mushrooms garlic, fresh sage and minced parsley. combined with pasta and pasta water.
Added fresh parmesan- not shown

Image
Hippie

Re: What did you cook tonight?

Posted: March 28th, 2019, 10:49 am
by Alex N
Cioppino, a bit different than usual in that I used tomato paste and no fresh or canned tomatoes, and lobster stock for a more brothy version. Ghee was used for sauteing for a richer sauce and it seems to work well with saffron.
It was also fun because all of the main ingredients were locally grown or caught.

4 diver scallops
1 spiny lobster tail, parboiled, removed and split in half
2 (small) ocean whitefish - filet, skin and boned
1lb ridgeback shrimp peeled & deveined
2 dozen mussels
1 dozen clams
4 rock crab claws, cooked and meat removed
1 leek, chopped
4 cloves garlic chopped
1 bell pepper, sliced
3 cups stock made from spiny lobsters
1/2 cup white wine
4tbsp tomato paste
saffron, s&p, fresh oregano, red pepper flakes

- Saute the garlic, leeks and pepper, remove vegetables from pan and set aside, deglaze pan with white wine, add stock and cook on medium heat until reduced to about 2 cups, stir in tomato paste, and add spices
- In a separate pan, sear scallops and set aside, deglaze pan with wine and pour liquid contents into simmering sauce
- add clams, cook on medium heat until opened
- add mussels and sauteed vegetables
- after mussels open, turn off heat and add shrimp, crab, fish and seared scallops. The fish and shrimp will cook in about 2 minutes. Add fresh parsley and more oregano, then serve.

Re: What did you cook tonight?

Posted: March 28th, 2019, 5:37 pm
by Kenneth Brown
"That looks beautiful. Bravo. Regarding getting better pork, you might check local butchers about sourcing Country Time Farms. It's Lancaster County, PA based and superb. I grew up in Northern VA and my parents still live there. We have sourced Lancaster County meat locally on occasion, though I don't have current connections."

Hi Sarah,

I don't remember the details as it has been more than 10 years, but you once commented nicely about a Capitol Hill restaurant that treated us very well before they ended up closing. If I recall you might have even gone there for a prom date or something similar and it was a nostalgic post. For the life of me I can't remember the name of that restaurant. Please let me know if you recall. The Somm actually gifted us a bottle of 82 Gruaud Larose in their last week. We had tipped him really well previously and of course shared everything we drank, but only on a few occasions, so I was stunned. Cheers, hope life is treating you well.

Anyway I am thinking about just buying a whole pig or perhaps splitting it with a friend. I think that will solve the problem, if I can source it properly. Thanks so much for the info, I will check with them.

Re: What did you cook tonight?

Posted: March 29th, 2019, 5:02 am
by Scott Brunson
Snowy Grouper en papillote
Baby sweet onions
Cubanelle peppers
Tangerine
Chive
All very fresh and local.

Image

(and a short grain brown rice pilaf with local yellow oysters mushrooms)

Re: What did you cook tonight?

Posted: March 29th, 2019, 6:42 am
by Sarah Kirschbaum
Kenneth Brown wrote:
March 28th, 2019, 5:37 pm
"That looks beautiful. Bravo. Regarding getting better pork, you might check local butchers about sourcing Country Time Farms. It's Lancaster County, PA based and superb. I grew up in Northern VA and my parents still live there. We have sourced Lancaster County meat locally on occasion, though I don't have current connections."

Hi Sarah,

I don't remember the details as it has been more than 10 years, but you once commented nicely about a Capitol Hill restaurant that treated us very well before they ended up closing. If I recall you might have even gone there for a prom date or something similar and it was a nostalgic post. For the life of me I can't remember the name of that restaurant. Please let me know if you recall. The Somm actually gifted us a bottle of 82 Gruaud Larose in their last week. We had tipped him really well previously and of course shared everything we drank, but only on a few occasions, so I was stunned. Cheers, hope life is treating you well.

Anyway I am thinking about just buying a whole pig or perhaps splitting it with a friend. I think that will solve the problem, if I can source it properly. Thanks so much for the info, I will check with them.
Oh goodness, that was a long time ago! Was it (something like) La Colonnade in a hotel? I'm stretching the limits of my aging memory here. :) I also went to La Colline once on a prom date, also now closed, but don't think I would have been as nostalgic about that.

My husband and I have talked with our butcher about getting a whole pig from Country Time, so I know it's possible. Good luck!

Re: What did you cook tonight?

Posted: March 29th, 2019, 8:43 am
by K_F_o_l_e_y
Caesar salad with two colors of kale, and two colors of radicchio (including a round white one with red streaks that I've never seen before), mint, cilantro, and Parmigiano-Reggiano "frico fa respirare i morti" (crisps so tasty they can make the dead breath again!)

Dressing is a ChefSteps recipe (blend with a immersion blender while pouring the oil in):

20g egg yolk
2g minced garlic
40g lemon juice + zest
30g grated Parmigiano-Reggiano
30g Red Boat fish sauce
0.5g ground pepper
160g EVOO

If you like bitter things, and a strong flavor (from the fish sauce), this is an excellent salad.

If I remember correctly, we were drinking 2014 Giuseppe Quintarelli Bianco Secco Veneto IGT and/or Clos du Mont-Olivet Châteauneuf-du-Pape Blanc

Re: What did you cook tonight?

Posted: March 31st, 2019, 7:45 am
by Robert M yers
4C8B9F9E-2BFE-48DA-9A06-84A4D4ABF9F5.jpeg
Didn’t cook a thing but so tasty! Buffalo mozzarella and Fresh olive oil from Rare wine co. Simplicity with a nice PYCM followed by Texier 2013 Pergaud.

Re: What did you cook tonight?

Posted: March 31st, 2019, 7:39 pm
by Kenny H
scamhi wrote:
March 27th, 2019, 5:18 pm
meatless Wednesday
Roasted Butternut squash olive oil and salt, sauteéd Shiitake mushrooms garlic, fresh sage and minced parsley. combined with pasta and pasta water.
Added fresh parmesan- not shown

Image
Great looking dish I will need to try!

Re: What did you cook tonight?

Posted: March 31st, 2019, 7:40 pm
by Kenny H
Kenneth Brown wrote:
March 27th, 2019, 3:59 pm
Staying in Alba right now and after a few days of travel we wanted to stay in. So the first place we discovered on our quest for protein was a great little salumeria a block from our apartment. Part butcher, part salumi, but all local small pig. I grabbed a very small tenderloin marinated in Arneis and some spices, and some pancetta made in house. Seasoned it a touch more, added some fresh torn basil leaves in the middle and wrapped it on the pancetta and tied it off. Asking for butchers twine was fun, we taught both the butchers the English for twine and they appreciated it. I do believe my request was the first they have had lol.

So then we also hit a small fresh market and grabbed some tomatoes, cucumber, and squash. Made a simple fresh tomato and cucumber salad with more torn basil and olive oil and balsamic to start with some foccachia from the bakery right around the corner.

The panchetta wrapped pig was the star though. Accompanied with with some squash sauteed lightly in the rendered panchetta fat with some tomatoes. Really wish it was easier to get better pork in the US without shipping it and paying a small fortune. Came out great for an improvised meal on the fly.

IMG_20190327_203235.jpg]

The '71 Oddero was quite tasty as well. Life is good, cheers.
That pork, wow!

Re: What did you cook tonight?

Posted: April 1st, 2019, 7:15 am
by Bdklein
A seafood soup/stew, utilizing shrimp, mussels, a striped bass I caught in the fall, and some veggies .

Re: What did you cook tonight?

Posted: April 1st, 2019, 2:36 pm
by Bill Tex Landreth
Mediterranean platter with some marinated USDA Prime Top Sirloin Kebabs:
IMG_3744.JPG

Re: What did you cook tonight?

Posted: April 1st, 2019, 2:55 pm
by mike pobega
Saturday. Sicilian Pizza
Sunday for lunch on Monday. Sausage and potatoes
Sunday for Sunday. Veal chops

Busy weekend.

Re: What did you cook tonight?

Posted: April 1st, 2019, 6:21 pm
by Kenny H
flirtysmile

Re: What did you cook tonight?

Posted: April 2nd, 2019, 5:33 pm
by Scott Brunson
Image

I love taco night--my wife is really finding her stride with tortillas.
Red mole
shredded chicken thigh
de-flamed red onion

Re: What did you cook tonight?

Posted: April 3rd, 2019, 5:42 am
by Mike Cohen
Tried @kenjilopezalt #betterthanchickfila challenge. Recipe was pretty easy and fun

Re: What did you cook tonight?

Posted: April 3rd, 2019, 4:56 pm
by Brian Tuite
What’s a de-flamed onion [scratch.gif]

Re: What did you cook tonight?

Posted: April 3rd, 2019, 6:11 pm
by Scott Brunson
Brian Tuite wrote:
April 3rd, 2019, 4:56 pm
What’s a de-flamed onion [scratch.gif]
(from Rick Bayless)
Red onion
Slice
Rinse in cold water in a strainer
Soak in cold water with a splash of apple cider vinegar (or lime)

It helps with digestion. HRH can't eat them raw, but loves them this way.