I also prepared a chicken tonight (but didn't get a photo). Spiced with paprika, cumin, coriander, garlic, oregano, parsley, turmeric; roasted over a bed of onions and lemon slices. Came out deeeeelish.
I also prepared a chicken tonight (but didn't get a photo). Spiced with paprika, cumin, coriander, garlic, oregano, parsley, turmeric; roasted over a bed of onions and lemon slices. Came out deeeeelish.
4.2 pound bird...Bell & Evans. S&P inside & out. I rip the little fat pads off and toss them in a cast iron pan. Truss the bird, lay it in the pan, and place a nice dollop of ghee on top.
Convection oven set to bake at 455 degrees, lower third...Pop it in for 30 minutes, baste it generously, lower temp to 375, let it go another 20 minutes, repeat the basting, let it go another 20 and pull it. As it rests I fry up some thyme in the pan to dress it.
Last night: Meatballs stuffed with goat cheese in a jalapeno cream sauce with some fresh linguini.
IMG_4681 by Chris Chesebro, on Flickr
T.o.m. K.o.h.l.
No pics but doing a little breakfast for dinner. Slow cooked and then refried some beans. Some eggs over easy on the cast iron. And took some pork belly that I have been curing and put it in the smoker to get some bacon.
Nathan H
Mrs. RW had an Eva Gabor moment and surprised the house tonight with some Goulash...awesome, especially after a long ride today. She keeps calling me Oliver...puzzling.
Finally have my smoker back, so today I cooked baby back ribs, a chicken, and a bunch of sausages.
And, since we carved a punkin at lunchtime, I decided to smoke some pumpkin seeds with a little salt and pepper. Definitely worth it.
my name is Matt
Josh Simonds
www.nixfrixshun.com
www.facebook.com/NFSspeedshop
www.bicycle-coach.com
Vsalon Fromage De Tête
Yo Brother, make sure the internal is at least 160* have a few adult beverages while it rest's (a few before hand never hurt) and have a good time. Wish I could be there with you. I picked up a new local Bourbon aged in Madera barrels, I'll tip a glass to the east next weekend.
Frank Beshears
The gentlest thing in the world
overcomes the hardest thing in the world.
Josh Simonds
www.nixfrixshun.com
www.facebook.com/NFSspeedshop
www.bicycle-coach.com
Vsalon Fromage De Tête
...and a quick dinner of Veal Chops Valdostano with Broccoli Rabe & Potatoes, for my honey...
Just put together a quick marinade on a couple of nice pieces of meat for later. Garlic, onion, molasses, mustard seed, chili powder, a pinch of cayenne, a dash of red wine vinegar, some canola oil (and of course S&P). The top round is going to get reverse seared and the two rib steaks are thin enough that they'll just need a quick sear each.
Untitled by jacob Perlmutter, on Flickr
Im jealous of all of you making these well prepared meals. I used to do a lot more of this when living in an apartment than now with our home.
Maybe this weekend I will come up with something nice to make, but im getting more and more limited with my wife being 7months pregnant and spices/ more radical flavors bothering her now.
Matt Moore
So pleased with how this came out. Spent an hour and change in a 225* oven and then ~5 minutes on a blazing hot grill. Sliced super thin and served with sautéd broccoli and a salad.
Untitled by jacob Perlmutter, on Flickr
Not dinner, but baked some brown-butter-chocolate-chip-M&M cookies. Kilgore wanted to help.
Untitled by jacob Perlmutter, on Flickr
Untitled by jacob Perlmutter, on Flickr
Untitled by jacob Perlmutter, on Flickr
Untitled by jacob Perlmutter, on Flickr
Wow, gorgeous cookies! Great form. Recipe?
"Do you want ants? Because that's how you get ants."
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