Nashville Hot Chicken Thighs.
Heat level almost intolerable.
3 Likes
Red snapper, salad, and tristes carottes.
Good pair with a 2019 Goodfellow Chardonnay Whistling Ridge.
4 Likes
Asked all day for input on dinner. Couldn’t get any help also didn’t know until 5:15 how many would be there. Only request around 5:30 was whipped cauliflower.
Started with sesame crusted tuna and avacado. Then ribeye asparagus and goat cheese garlic whipped cauliflower.
6 Likes
Turkey on outdoor grill; I used the solo stove because it let the rotisserie attachment sit on it, but just filled it with mature embers from the adjacent campfire. We cooked our entire thanksgiving meal using the campfire.
6 Likes
Beautiful. I am envious of how perfectly cooked the duck is, including crispy skin. Over hundreds of duck breasts, my wife and I have never been able to accomplish that. What’s your method?
The secret is start with a cold pan, do not preheat. That way you start rendering fat before the skin begins coloring. Also, pour off excess fat part way through to avoid frying.
8 Likes
I’ve had success with Keller’s recipe from Ad Hoc at home. It doesn’t specify but definitely begin with a cold pan.
1 Like
Follow something similar. The 20 minutes or so skin side down is what I do, but no oil in the pan.
Did up a Cherry Queen Ham from Smoking Goose.
First time having anything from them and I was impressed. The cherry/amaretto is a great combo with ham. I made a glaze of about 2c chicken stock and 4c cherry juice with some rosemary, thyme and black pepper and reduced to about 2c. Put in a circulator at 150f for 3 hours and finished in a oven at 375 while basting with the glaze.
7 Likes
They’ll do an Easter ham as well.
1 Like
Both my cooking skills and my plating skills pale in comparison to all of you that post here, but I did take a picture of what I grilled yesterday. My wife’s sister and her family came over yesterday, along with our son and daughter. My niece requested that I grill some red meat, so my wife bought a tri-tip and a Chateaubriand for a little comparative tasting. It was a split decision. Both were excellent; done on a Weber charcoal kettle. The tri-tip is on the left; the Chateau on the right. Cheers.
7 Likes
I started cooking steaks and then opened this.
I was the only one left in the house. IYKYK.
So this turned into dinner for one. I love this stuff. Wife and fam, still working on it.
8 Likes
Broiled miso black cod, cucumber seaweed salad, sticky rice and some cabbage only kimchi that’s been fermenting for about a month.
9 Likes
Mikko was like:
1 Like
There is a reason this is banned in public transport in France. My outside fridge will be ruined for months.
Thank goodness for outside fridges. I’m still trying to get the raw red onion smell out of a lid. The glass bowl is fine. The lid…not so much.
This one made my whole outdoor covered patio smell when it was inside the fridge! Potent stuff.
Shrimp salad
Filets with horseradish cream
Braised endive
Spinach Madeline
Leftover whipped cauliflower.
Popovers
5 Likes
Smoked/Grilled Flannery Short Rib Sandwiches
Rub of Smoked Sea Salt, Black Pepper, Granulated Garlic, Granulated Onion, Cayenne and Piquin Chili. Smoked 2hrs, wrapped in butcher paper and left in smokier for another 2-1/2hrs. Sliced San Luis Sourdough, smoked Gouda, homemade pickle slices, Arugula/Spinach/Baby Kale. Oh man!
10 Likes