I’d probably eat the farro first it looks so good and savory.
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Wonton soup with leftover meatballs from the @ToddFrench recipe, delicious.
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Looks good, Brian. Curious…what’s in the Mexican marinade?
Last time I made this I rotisseried it with onions and celery inside the bird and it was 
. Spatchcocked was good but rotisserie was better.
Blender blend the following. It will make a thick marinade that you can spoon under and rub under and over the skin:
- 3 tablespoons fresh squeezed lime juice
- 10 garlic cloves
- 1 serrano or jalapeño chile stemmed, cut into pieces (seeding optional)
- 2 teaspoons dried piquín chiles - I used dried cayenne peppers because i had them on hand
- 1 tablespoon dried oregano - I used 3tbsp fresh, again on hand
- 1 teaspoon cumin seeds
- 2 teaspoons Dijon mustard
- 2 teaspoons Worcestershire sauce
- 1 tablespoon soy sauce
- 1 ½ teaspoons kosher salt
- 1 teaspoon freshly ground black pepper
- ¼ cup olive oil
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I think I did. I really liked it. Ground some dried porcini into a powder as a flavor enhancer and stirred in at the beginning. Unlike risotto I added all the liquid at the beginning and just stirred. Texture was also a winner. Definitely one to repeat.
Recently did just that as I finished a wonderful bag
of dried porcinis. Thanks for the brilliant idea how to use
the powder.
Great crust on that strip, @Milton_Hudson!
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I’ve done al pastor (pork shoulder in marinate) and chicken thighs, but not yet whole chickens on my rotisserie. Definitely need to get to that once the weather is a bit better!
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Simple risotto with some seared hanger steak on top. Every time I prepare hanger steak it makes me question why I buy any other cut. It hits such a great sweet spot for flavor, tenderness, and value.
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Absolutely. And we love peas in our risotto, along with sliced shiitakes. Simply delicious.
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Got 4kg of really fat fresh clams this afternoon (just caught sea prawns too; but the cook cooked them); so I made some linguine alle vongole. Simple joys.
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today is ‘smoker day’ - salmon (for lox, so cold smoked), cod (for smoked fish dip), and pork meatballs (suggested to try in the smoker by @Rob_Isaacs )
update: smoked salmon/lox out (did 24-hour cure, 40 minute smoke) and looks and tastes fantastic. Some for the next couple days in the fridge, 3 vacuum sealed for the freezer
update 2: smoked meatballs out - WOW these are good!!!
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I wish I had your appetite. I might be 100lbs lighter.
Haha, I have an “everything in moderation” policy. Its been working well.
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I typically only do this dish during the summer months, but a special on PEI mussels got me thinking, why not during the winter too.
Paired nicely with a Kumeu River SVD Chardonnay, which was also used in preparing the sauce.
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Those meatballs look tasty!!
That dish with Giacosa Arneis looks killer.
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Thanks! It was a good match; though inadvertent - I usually serve a simple Soave Classico or pinot grigio with this dish. Upon looking through my cav & fridges, however, I realized I was all out; so Roero Arneis it was.
My second pic would have been the whole bowl in front of me with a fork and pasta spoon to fend off the wife and kids.
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