Thanks! I was particularly happy with how this batch turned out - nicely charred yet still very tender and juicy throughout. Better cook than my past batches.
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Cold in Delaware today so I thought some gumbo would be a good idea. Never made it before but had a David Kinch recipe for it, must be good from him. It is great, will be making this again. Changed out the shrimp for mussels.
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We had a few more turmeric leaves, and decided to do a dish of chicken thighs slathered with a paste of lemongrass, shallot, ginger, garlic, cilantro, kaffir lime, and half a leftover green chili, left to sit a few hours, then wrapped in leaves and steamed in the combi over. It came out absolutely perfectly moist and tender, a really awesome blend of flavors and incredible, different texture. Unfortunately, it was also terribly ugly on the plate, lol. So tonight we reheated the leftovers in a pan and gave it a bit of color, as well as adding some cilantro for color. Cauliflower rice and choy sum on the side, sauteed in the wok.
Some people might remember we are dry and dieting this month, so it’s of note that the only added fat in this dish was a bit of peanut oil in the wok. All the richness came from the chicken thighs, and it was plenty. This method odes exceedingly well if you want moisture and flavor without a sauce or added cooking fat.
It’s still not a beautiful dish, but it’s definitley going in our rotation.
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Costco had trimmings from spare ribs in bulk this week. I’m braising them in mirepoix, garlic, Zweigelt, chicken stock, Mutti tomatoes, tomato paste, red miso, oregano, and bay leaves. After they cook for a few hours, I’ll remove the bones and shred the meat into a ragu and serve it over polenta. The house smells great right now.
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Uncle!
Love those sweet potatoes. Your invention or a recipe?
A litttle Nobu miso salmon. Stir fry rice and steamed Bok Choy.
Starter was a miso soup experiment which I will have again today at lunch.
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They were the only potatoes I had but found lots of recipes online and youtube. I used the leftover duck fat to brown them, plus the jus with some white miso (had no stock) which reduced to a really nice texture/coating.
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Saturday night
Didn’t get any photos myself but steak and lobster with dad and my favorite daughter. Had some mashed cauliflower and some mashed taters.
And king cake for dessert.
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And tonight for some stick to your ribs fare. Daughter taking FAR tomorrow so she got a last meal.
Martins lentil soup to start.
Chicken fried chicken, gravy, mashed potatoes and green peas.
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recipe for that gravy?
Right? I hearted the post while reheating some chicken and rice…
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That is some damn gravy!
That gravy looks just like my mom’s when she would make country fried steak. It both makes me hungry and a little sad as it makes me miss her. I’m guessing you pour off most of the fat from the pan you used to fry the chicken, leaving enough to make a roux. Then add flour, make a roux, scraping up the crunchy bits left from frying the chicken and cook it until it is light brown, then whisk in milk and cook until thickened, adding black pepper to taste. Am I close?
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Dead on.
The only slight edit is to use/save some of the seasoned flour to make the roux. Don’t pitch after the last piece gets floured.
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See Mike Evans response below. I did use it as an opportunity to teach my daughter how to make it. And the variations you can make off it. For chicken fried steak no color on the roux. For sausage gravy break up a bunch of sausage pieces and no color on the roux.
Chicken to me needs some color on the roux.
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My wife was kind of mad. She said she wasn’t feeling well and was skipping dinner. Then she saw the picture and said “I would have gotten better for that.”
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