Yeah yeah, I know! I just didn’t feel like going through all the extra effort. My kitchen is kinda tiny. :(
Tonight!
Part deux of Cajun Cuisines, with delicious fried shrimp po boys and some hush puppies (I’m sure those are eaten in Louisana, dammit).
The shrimp are frozen, because breading shrimp is really fucking obnoxious for not much difference once they’ve gone in the oil. Grabbed a cheapo french loaf, tossed on a little tartar sauce cuz I didn’t make remoulade, shredded lettuce, thinly sliced white onion, the shrimp, tomato, and a ton of Crystal-brand hot sauce. The hush puppies are just flour/cornmeal/baking soda/salt/sugar/egg/buttermilk/oil, with a bit of green onion minced in for color. Not pictured, but I also deep-fried some crinkle-cut fries and tossed 'em with an inordinate amount of Tony Chachere’s. . .
Not gonna lie, though, it’s exactly as good as you might expect a meal where every component is deep fried to be.
Timex
3643
I made a biryani tonight!
The filing stuff was a derivation of some tips from Armando, and it turned out really well.
Some pics of the various stages of assembly.
Hmm, for some reason the picture of it in a bowl is too big for some reason. Maybe I’ll take another of those later.
Let’s try this:
Timex, that is absolutely gorgeous. Thank you very much for sharing!
I’d love to hear what all you wound up doing for it eventually. Biryani’s one of those things I find so time-consuming that I more or less only do it once a year, as a Christmas present for my dad. . . but man, when I do. . . SO worth it :)
Timex
3645
Ya, it’s kind of a pain in the ass, but like you say, worth it.
The almonds on the top of it got a little scorched, as you can see, but not so much that they tasted bad.
Mmmmmm…biryani
First go at ribs tonight on the smoker, St. Louis spares.
All rubbed up and ready to go
After 5 1/2 hours and a touch of Kahlua right at the end…
Smoke ring…
They could have gone just a hair longer, but they came out quite nice for a first go.
Damn you guys really make me wish I could own a smoker.
Since we were talking about brussels recently…oven roasted brussels and japanese sweet potato fries [baked], with sous vide honey mustard chicken. This is as close to “diet” food as I get, but all of it is pretty good for you.
The sous vide chicken is nice because you cook it at low temp while it’s marinating in the honey/mustard/vinegar sauce, then you pull the chicken out, sear it for about a minute on each side, build up some fond, then release it with the chicken drippings and sauce that’s still in the sous vide bag.
Recipe for the chicken here. You can add miso mayo as a dip for the fries/sprouts to kick it up a notch.
Sous vide chicken is the best. No more dried out chicken breasts!
RichVR
3650
I feel the same way about sous vide.
RichVR
3651
So I had a pound of pretty good ground round from Lucky’s. On one hand I was thinking of making burgers. OTOH I wanted more flavor and texture than just ground beef. I tinkered around in the pantry and ended up using a combination of ingredients including Ritz crackers, crushed and soaked with a bit of milk. It turned out rather meatloaf like.
Ultimately I made meatballs. Talk about a tangent. What will happen? The results may surprise you!
And me.
I like to mix lamb in with beef when making burgers.
Made my own preparation of a local favorite, the Chicken Zaki from Jasmin Mediterranean Bistro in Raleigh/Cary.
Chicken breast, marinated in lemon, olive oil, garlic, oregano, and spices, then seared in a hot cast iron skillet and chopped, sprinkled over a warm tortilla covered in pesto “aoli,” shredded mozzarella, crumbled feta, and strips of sundried tomatoes, then folded up and panini-grilled till crispy and oozing cheese.
Served with a side of homemade spicy slaw and a few Cajun-seasoned crinkle fries. Pretty tasty supper :-D
We tried Blue Apron and like what we’ve had so far. I cooked a nice Thai yellow curried catfish over jasmine rice last week. It did take me twice as long as advertised (2 hours) but tasted GREAT.
The meals aren’t cheap especially, but cheaper than eating out and it’s fun to cook if you enjoy that & have the time.
Diego
If Blue Apron had been a thing ten years ago I would have signed up instantly. It’s exactly what I was looking for back then. These days I’m actually vaguely comfortable cooking for myself and Blue Apron would just reduce the number of recipes from my cookbooks that I could try.
RichVR
3656
Wait, what? So how do you know it’s a day then?
RichVR
3658
Objection! Today is a day, is it not?
So I was wandering through the grocery store in the middle of the night as I’m wont to do, and I had a sudden craving for pimento cheese. Which is weird because it wasn’t something I ever ate growing up and I’m not from the South…
So I made some!
https://s12.postimg.org/724b6h18t/unnamed.jpg
And then I did what any culinary genius would do and made grilled cheese with it! >:D
https://s12.postimg.org/8snc7yirx/unnamed_(1).jpg
Come on. Tell us how you did it!
I have weird taste-memory for pimento cheese, and by weird I don’t mean positive. However, I’ve been seeing it used on a number of applications on some shows and I’m really curious to mess with it. Also, I love making grilled cheese sandwiches.
So please, Eric! Let us know how you made it!
-xtien
