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Looks great, Bill. I sure do love fried seafood of nearly all types when it’s done well.
Pan-roasted chicken thighs
Chicken Liver Ravioli
Fried Sage
Green things
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Time for some lamb biryani: cube up a couple pounds of leg – this was fresh American unlike the usual frozen antipodean stuff we get, and season it for several hours to overnight. Most would marinate in a yoghurt mix, but I left that out this time. There was a yoghurt raita when it was served though.
Gently, gently warm up milk and saffron strands, which is a good occasion to use a copper pan since temperature control matters here. Don’t let it scorch!
Bloom the spices and then add the meat - I add some cinnamon, cardamon, bay leaves, cumin and more. This version had to be made very very mild for a variety of reasons, so the arsenal of peppers was omitted. One of my favorite children shared 1T of her Rose Water seasoning which gets drizzled on the par boiled rice. I had never made it with that before, but if you have it (improbably!) it’s worth including.
Then soaked and parboiled basmati rice is added, saffron milk and rosewater sprinkled, with the whole pan baked covered for 30 min or so. This picture is after it’s been taken out, and then topped with fried onions, and my mother’s pomengranate pernils. The latter is more of a Levant touch than an Indian one, but it adds color and crunch.
When served on a plate all the saffron and browned meat will be a kaleidoscope of flavors, even if not a hint of capsicum is there.
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That’s just begging for a nice Nebbiolo.
One of those oysters has a tusk.
-Al
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We call that a toothpick.
I’ve been to meals like that, some of the best!
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Those oyster knives look unique, Scott. How did you upon those?
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I think you’re right (to cut the burlap maybe?).
My brother’s house.
He steamed them in a pot; I like to roast them over fire.
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Hog Islands
How did you cook that and how do you serve it? It’s perfectly MR end to end. Looks amazing.
It does look great but that “end to end medium rare” is pretty typical of pastrami, isn’t it?
Ah, I didn’t see the “Pastrami” caption at the bottom of the pic, or zoom in and see the pastrami texture, so I thought it was some kind of perfectly smoked or other method of cooked bbq. I’ve never made pastrami and have never read about how it get’s smoked above 250 or whatever temp is used and remains pink like that.
Made some mussels with Pernod and white wine, garlic and red chilis.
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HRH made this thing–I don’t deserve her.
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