Steak (porterhouse) baked tater and broccoli with cheese. Pretty basic thrown together Friday night dinner.
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Pork belly from the recipe below, but in the oven since I don’t have an air fryer. Also “dipping salt” doesn’t sound good to me so I powdered some ginger sands, white pepper, 5 spice, and chili flakes and added to soy, honey, rice wine, vinegar, fresh red pepper and lime juice and reduced it for a dipping sauce. Really good and worth the wait.
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This makes me hungry. Yum.
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I was thinking about chicken wings and wondering if I could do something in the same style with chicken thighs. Decided to try to make smaller galantines with the thighs. Got some skin on thighs and removed the skin and took the meat off the bone. Ground the meat and some pancetta in a food processor with lemon zest and scallions.
Rolled the farce in the skins with split oyster pieces from the thighs, some with blue cheese, some with celery and some with both.
Cooked in a circulator at 170F for an hour and cooled in an ice bath.
Made some Buffalo sauce, one regular and one dairy free.
Put them in the fridge uncovered for about 2 hours, overnight would have been better. Deep fried and tossed with the wing sauce and served with a celery salad with lemon zest/juice, olive oil, sherry vinegar, coriander and salt.
I’m definitely going to try this again, we devoured them.
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This dish is a great idea. Is there a piece of unground thigh in each?
Recipe for dairy free Buffalo Sauce?
Just got my bean club delivery from Rancho Gordo. Weather is finally cooling down properly for lots of bean dishes.
Yes, I took the oyster piece from the thighs and used that for the unground meat.
I used this recipe for the wing sauce.
I replaced the butter in the recipe with Country Crock olive oil butter. I worked great, hard to tell any difference between the two.
There is a better technique for making it if you scroll down to the comments. Melting the butter first while adding a bit of water helps to keep it from separating, no reason to boil everything.
That seems like a crazy amount of work!
Nothing that difficult, the food processor does most of the work!
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No pictures but I made this tonight, and can wholeheartedly recommend it. I make chana masala frequently, but this has a Carribean / Indian diaspora feel to it.
I do use my own dried chickpeas (Instapotted with spices to infuse deeper) rather than canned, but otherwise stuck to their recipe template. It seems to be a popular/trending recipe for the moment, perhaps because canned pumpkin is more available at this time of year, or people thought they might make a pie, and then changed their mind.
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Jamaican Oxtail over Red Beans & Rice
Prepped and cooked last night, up til 12:30am putting it all to sleep. Reheated oxtail and made the rice this evening. I know rice isn’t the traditional pairing but it was very spicy and I needed the sweet rice to calm it down a bit for Dava. The ‘13 Bucklin OHR Ancient Field Blend was singing with a little air.
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Bravo and job well done! I’ve never attempted anything like this but those look so good. Nice work on the step by step pics to walk through the logic/process. Did they crisp up nicely with the deep fry?
Thanks, you should try making them sometime, really not that hard to do.
They did crisp up but next time I would leave them uncovered on a rack in the fridge overnight, thinking that would get them even crispier.
Did you grow them? I’ve been wanting to try and grow some but haven’t yet…
Sorry that wasn’t clear: these are Indian dried chickpeas and I meant that I don’t use canned ones. Indian grocers carry many different kinds of chickpeas as well; I just purchased some black (kala) ones the other week.
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I guess I should just try growing them. I’ve grown other legumes, so this shouldn’t be too hard.
We spent a wonderful evening at the house with friends old and new. Jonathan (assisted by trusty sous chef moi) wowed us all as usual, and despite serious headwinds, with a meal of fall dobin mushi with matsutake mushroom, eel, sudachi and mitsuba stems (not pictured), followed by my favorite soup and sandwich combo: chanterelle soup with black garlic molasses and a two bite sandwich wonder of Capon liver mousse and candy cap mushroom jam. The piece de resistance was a massive capon fricassee with chanterelles and sauce vin jaune. We also drank very well, the champagne and Burgundy stealing the show. The 96 Vogue Bonnes Mares was better with the capon, but the 93 Jadot Musigny was the winner on its own. Thanks to everyone for a fabulous time!
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That looks and sounds fabulous. Could you provide the recipe?