Confit chicken thighs with lentil salad.
Shredded the thighs, chopped up the skin, added some bacon and rolled.
Set up in the fridge overnight.
Breaded and fried.
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Looks delicious, Tootsie seems ready for some salmon!
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This weekend, Pasta with a no-cook blender sauce of cherry tomatoes, sun-dried tomatoes, red jalapeño, basil, ricotta, EVOO, S&P, pasta water.
Pati Jinich Roasted Charred Chicken
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Looks great. I wish I could remember where, but I saw an article (or post?) about roasting halved brussel sprouts with the flat side up, not down on the cooking surface or pan as I had always done. The result? Theyâre better! Yours look greatâŠhow were they cooked?
These were air fried. I do agree that roasting cut side down yields a better product.
I did hold back loose leaves until the last 2 minutes from cooking
Brian,
What temp were you running the JoeTisserie? Iâm still playing around with mine.
About 350°. It jumped up to 400°when I wasnât paying attention as always seems to be the case with the BGE, but mostly 350°.
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My reading of Brandonâs post is to try them âcut sideâ up-counterintuitive but I might try it.
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Loved the color you got on them.
You all are way more detailed about this than I. I just throw them in the pan, oil and seasoning, roast, every 10-15 mins toss them around. Some spend more time on cut side down, some up. It all works out lol.
Details. Have you lost your way? Remember what board you are on. You sound like my wife. Just do them the way you did them last time.
How will you know if this way is better? My response.
Then the eye roll.
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Iâm with your wife!
I just did some brussels a couple days ago. Youâll recoil in horror, but I threw in a chopped up head of Romanesco as well to comingle during roasting, cause I didnât want to do it twice 
Last night I was cooking some pasta for my wife, and wanted a soft egg for my salad. So I cooked the egg in the pasta pot. Iâm lazy.
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Well you did good. I think it was brilliant to repurpose the pasta water. I do it sometimes when I blanch vegetables. Pasta after the vegetables of course.
I just wish I could find romanesco around here. I finally resorted to ordering seeds. Getting ready to plant them shortly.
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In roasting Brussels sprouts newsâŠ.
Bare metal (preferably not shiny) and cut side up.
According to the internets
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Thatâs it! I can confirm, it yields a slightly better product (the cooking cut-side up, canât comment on the metal). The idea is that, when the cut side is down, the steam created gets trapped inside the leaf layers and steams the sprout from the inside out, which can create a mushy-ish center. Done with the cut side up, less / no steam is trapped yielding a firmer, and often more crips sprout. In the 15 seconds it takes me to flip over the roughly half that were dumped onto my tray face-down, Iâll do it every time now.
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Chicken Pot Pie. Leftover chicken from Sunday, puff pastry sheets, carrots, peas, romano beans, potato, onions, celery, thyme, celery seed, roux, chicken stock, milk, S&P
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There is no more delicious food category for me than savory things wrapped in pastry. Nicely done.
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Bouillabaisse cooked creekside on a Pawleys Island Sunday night with a group of good friends and a 6L of Aix RosĂ© to wash it down. That poor bottle didnât stand a chance. LoL
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Thatâs a comfort dish right there.
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