The wife who usually vetoes leftovers agreed to them if I would cook some okra. Found some really pretty stuff at a halal grocery store by work.
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I love Larb, my only problem with it is that I always eat way too much!
I used to get a good brand of Paratha’s years ago in Pensacola, I haven’t found a brand I like here in Mobile. What brand to you like? The one’s we get seem to lack flavor and if filled it is so thin as to be non-existent.
I should have clarified – these were the Malay style ‘paratha’ which are really more like flat biscuits/croissants/phyllo than the Indian stuffed type. They have an insane amount of fat in them and get sticky if warm, so basically have to be kept chilled until they hit the pan. The current brand I use is below but they are hard to find; I get them from a Korean market of all places.
This is what they typically look like, but it’s better to do on an iron pan, one by one. They have so much embedded fat they don’t need any on the pan, and in fact help season it.
Although not obvious from this picture, these are homemade Indian style stuffed alu paratha, which have a normal non embedded fat dough, and then get gently rolled out and cooked on a flat pan/griddle. Most recipes are overly precious for this, since it was traditionally made with whatever leftover dry curries were around from the night before, and offered for breakfast. They are a little too labor intensive (for me) unless the kids help with the process. They do not cooperate with being pre made either. I’ve tried a few frozen brands of this type, to the same disappointment as you note.
Recipe link that you like Alex?
@Kris_Patten There were so many variations on YT and went with the chicken that’s sort of poached instead of seared. I simmered chicken stock w/ lime leaves and lemongrass, then added maybe 1lb+ of ground chicken to 1/4-1/2 cup of that stock and strained the liquid when the chicken was done.
Sauteed shallots in a tiny bit of oil, then built the larb by adding the chicken, red onion, ginger, toasted rice powder (used a spice grinder instead of a molcajete) , fish sauce, lime juice, red jalapenos and chili flakes, then finished with lots of thai basil, mint, cilantro and spring onions.
I’ll try to find the Malay kind. These should solve one of the problems with the parathas I have found. They are bone to the point of inedible dry.
Hadn’t made it in a while; so, for tonight’s dinner, rodaballo a la plancha (pan-grilled turbot). Flashed it before serving with a mixture of hot olive oil, garlic, red pepper flakes & a bit of (cooked) vinegar. Nice with some txakoli.
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Deleted.
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I ordered some burger mix from Flannery with my BD buys. Made some tonight.
Grilled onions, raw onions, (house) pickled serrano peppers, Brussel sprout crisps, and (house) sriracha mayo.
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Got a Parker Ranch wagyu denver steak and sounded like they might be tough so I velveted it, pounded really thin and cooked it exactly like an Oklahoma fried onion smashburger but with some charcoal sourdough. Jeez it was good.
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So simple. Roasted chicken thighs with fennel, onion, carrot, garlic, lemon zest. The chicken was dry brined (thanks @Milton_Hudson ) but only for about 8 hours.
Even still, the skin got a bit crispy; we saved two thighs for tomorrow night. They’ll have a good 30 hours of dry brine.
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Not the best photo, lens kept fogging.
Bronzed catfish. Growing up we called this okra and tomatoes or okra gumbo. Added some andouille and large shrimp. Served all over some basmati.
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Somehow, West Central Indiana has lucked into a fishmonger who sources fabulous seafood from the Gulf. He visits my town once a month with a freezer truck, like a circuit riding preacher.
This is mahi mahi, dry rubbed with chipotle powder, cumin, sweet paprika, garlic powder, salt, and pepper, along with sauteed peppers and red onion from last years’ garden. I added a store bought cabbage blend salad with chipotle dressing. Basically, deconstructed fish tacos.
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Air fryer fries. Zatar,Urfa Biber pepper, Aleppo pepper, Berbere seasoning, olive oil salt. Grilled shrimp zatar garlic and fresh dill. Salad with orange vinaigrette and parchment steam roasted vegetables with a creamy tahini dressing. Some tzatziki as well.
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Not the best pic but beef cheeks, parsnip puree, Italian green beans, roasted carrots and tomatoes. Pretty darn good Barolo to go with it!
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