Crushed some almonds and mixed with sesame seeds, crusted last of the fantail sole in it, sauteed crispy in olive oil, and finished in the pan with some super sweet farmer’s market tomatoes, fresno and serrano chilis, garlic, a little mustard, parsley, lemon and butter. Maybe would look less like vomit on a shingle if I put the veg underneath but it was tasty.
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Making this tonight. You are correct on his old stuff. Usually very simple yet delicious
I have a love of Peri Peri chicken, which somehow isn’t a thing in the US but is huge in the UK. Time to make my own sauce, or a version of it. The traditional sauce has various incarnations but but the version that interested me was chilis (usually African bird’s eye), lots of garlic, and salt, blended into a paste and then emulsified with olive oil.
I riffed on it… added a Scotch bonnet for a bit more kick, as well as lemon juice for brightness. Strained out some of the seeds, then vacuum sealed to ferment for four days to give it a bit more complexity.
Brushed it on some absolutely gorgeous (and plump!) free range / organic skin on/ bone-in chicken thighs from HG Walter that I put on my Weber rotisserie, and cooked over charcoal. Reapplied the chili sauce a couple times.
Also did lamb neck sous vide, which is really special. Boneless lamb neck, salted, 135f at 24 hours. Patted dry and rubbed in salt, pepper, oregano and thyme. Finished with about 5 minutes a side over charcoal.
Finally, rice and beans. Kidney beans and organic red rice. Beans in the pressure cooker, rice on the stovetop, both with a bit of bay leaf. Then added coriander, green onion, salt, some olive oil, lots of lemon.
It was all great. Peri peri chicken wasn’t nearly as spicy as I expected - the sauce was hot but much of the heat cooked out. Still, tons of flavor and the thighs were SO JUICY. I will make this again and again (and again).
The lamb neck may have stolen the show though. Beautiful, deep lamb flavor, much more intense than than loin, but not gamey at all. But as tender as loin thanks to the extended cook. Definitely will have to do this again as well, though next time I’ll probably drop the sous vide down to 125f so I can give it some color.
The rice and beans were a hit too, great compliment to both animal proteins.
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BTW I wasn’t sure how well thighs would work on the rotisserie but I’m now a believer. Even though the internal temp got to 175-190 they were sooooo juicy and tender. Only took 20-30 minutes, and was able to get 6 big thighs on there at a time (I only have the 18" Weber, which is actually a Smokey Mountain that I adapt for grilling by replacing the bottom cooking grate with a charcoal grate so that the coals are about a foot below the cooking surface).
I love lamb neck, and beef neck. That meal looks delicious! Wish it was easier to find around me, underrated cut for sure.
Alex it looks and sounds like it more than served its purpose!
Some friends here in France told us they wanted to try poutine. So I tried making Quebec style cheese curds for the first time. After 6 hours of labour, it looked like everything was wrong: texture, taste and visual. Well, lo and behold, adding more salt to the finished product and letting it rest overnight almost fixed 2 out of 3! I got the taste right, the texture was almost spot on but it still looked like shredded feta. Next time more rennet probably. All in all, I’m pretty happy for a first try at cheese making!
I forgot to take a picture of the actual poutine we had last night but my sauce was also too runny. Live and learn.
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Couple of dishes recently that were crowd pleasers…
Vietnamese style wings
Potatoes Anna (sorry for the cutting board but the only pic was taken before plating)
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Always a stunner, but so hard to get the potato galette to release cleanly, and in form. Chapeau!
It’s definitely always a nervous moment, but the second it releases and looks beautiful makes it all worth it!
Cheers!
Alex, I would devour that. Looks like a really nice crust.
FIFY
*we’ve discussed portion sizes already right?
The plum torte recipe is a favorite here. My wife made it for Rosh Hashannah over the weekend. I wonder if she took a picture. It’s a simple recipe that never fails. She modifies it with apples all the time.
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Ha!
If the vermillion was the first reference, that fish was almost 5lbs with ~60% yield, so those were pretty healthy servings. I just weighed the cooked breast from the other side of the one in that pic and it’s 14oz unstuffed. Maybe it’s the zoom and perspective (no plate edges in pic)? If I chopped it up and put it in tacos or into the salad it’d probably look a bit more like an entree.
Pastitsio! What a fun dish to make 
I didn’t quite wait long enough after I pulled it from the oven to get the perfect slice as my bechamel ran a bit and obscured my meat sauce layer but it was freakin’ fantastic!
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Still looks pretty damn great, Jared.
Jared where did you get that recipe for your Pastitsio?
Thanks Jason! It was pretty darn good
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