First of all, the number of dishes in this thread has me salivating and wanting to cook a lot more. I am going to do my best and try most of them. I may fail and not make them all, but it will be a tasty failure.
As for my submission, I am choosing Molly Stevens' Roast Chicken Pieces Dijonnaise. I must say, however, that this recipe was not one that I would have normally chosen. I think it was maybe the descriptor of Dijonnaise -- it sounds sort of clichéed and commercial. Anyhow, I was borrowing Justin0505's Fowler honesuki and looking for different recipes that called for breaking down a chicken, so I chose this one one evening. Since then (Nov 2012) I have made it around ten times. It's easy, extremely tasty, and my wife loves it. She calls the resulting sauce of mustard, creme fraiche, chicken fat, and dry vermouth her crack cocaine soup.
The active time for this recipe is very minimal (around 20 mins); you just have to prepare a bit ahead of time as it needs 1.5 hours for the chicken to marinate in the mustard. Btw, this reminds that I should try a Lyonnaise chicken dish with a red wine vinegar sauce. I had it in Lyon a few years back and it was fabulous. Side track.
So here are the photos of the recipe pages from the cookbook.
Edit: My only recommendation is to use the best quality creme fraiche you can get. That alouette stuff sucked and didn't work hardly at all.
Don't know what effect the almond flour would have, but it's worth a try. I'd have a good ice cream (for my tastes, it would be coffee) & whip up some cream. If the cake doesn't work, you'll have tasty chocolate crumbles to put on ice cream with a dollop of whipped cream.
Originally Posted by rahimlee54
Several pounds of pork shoulder cut up
Flour (corn or whatever)
Handful of Anaheim chilis
A yellow onion
Pile of garlic
A pile of tomatillos
Salt & pepper
Peel and rinse tomatillos, cut in half and place on baking sheet, char under broiler. Char peppers, place in paper bag for 10 minutes then peel and deseed.
Put tomatillos and peppers in chop-o-matic and mutilate.
Brown onion and garlic in vessel that the pork was browned in, deglazing with something if needed. Add fresh ground using and oregano, releasing their aromas, then add the mutilated veggies and the pork. Add enough broth to cover, some s&p, and simmer for an hour or so, then add diced potatoes. Cook for another hour or 2 and reduce to a nice consistence if needed, correct seasoning.
Serve with rice.
Hot chilies can be added as needed or tolerated.
The famous and ever-reliable Bolognese sauce recipe from Marcella Hazan:
I am eating chicken pizza with my favourite coke after a long time and makes me happy.
Ok, slight bump on this thread. I am going to start happily working through these recipes. I cooked my Molly Stevens' dish tonight and it was an easy hit again, but there are so many tasty ideas here. I have to break out.
Originally Posted by stereo.pete
I think I am going to start with Stereo's fried chicken as I have that book on hand. But someone dropped off a bunch of rhubarb, so tomorrow strawberry rhubarb pie comes first. I've never baked a pie before -- this should be interesting.
Anyhow, I am going to partially promise to make any dish posted in this thread. The only caveat is that at any time I can choose to NOT make any dish in this thread and break my promise ;) It is sort of a challenge without obligation -- just shame if I don't do it. But I am from the upper midwest and shame is a powerful motivator thanks to a boatload of Scandinavian Lutherans.
And then again I will likely be moving in 3-5 months, so I might have that on my plate too. At that point in time, all bets are off.
Thanks for the bump on the poor mans equally non-existent KKF cookbook. Sounds like i may, or may not, hear of your endeavours.
Here is another one that works on a real BBQ or just a grill.
Always a crowd favorite!
Are you going to share?
Originally Posted by stevenStefano