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One pan paprika chicken, simple ingredients, really hearty dish.

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The Masakane deboned the chicken thighs...
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I didn't take pictures but my Yoshikane SKD 180mm santoku handled all the rest of the prep duties.

Trying out my new Chef's Presses (13oz). Slow rendered the skin.
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I've never been the best plater but pan seared chicken thigh. Mashed potatoes bolstered with rendered chicken fat. Mushrooms and scallions with a Marsala and Dijon pan sauce.
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Greenbriel said:
A really surprising and delicious scallop preparation from Grand Central Oyster Bar. Second time I've made it (first time was better because I was in my kitchen not my cousin's place with a %*%&# induction stove that hates me). Don't be tempted to sear the scallops and don't swap the cream for half and half. Originally NYT Cooking and here's a free link.

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I read the recipe, thanks for linking that. I have never made creamy scallops but it has to be awesome. I'd be tempted to add a pinch of cayenne. I imagine it would work well over pasta?
 
I'm still fixated on improving Korean-style ribs. These are my seventh attempt in the last 3 weeks. I love the flavors I've got now. I've got the marinade and seasoning down, but I've bounced between pre-cooking them via sous vide to boost the tenderness and skipping that to keep the meat more rare but I'm struggling to find a happy medium. I learned that I didn't want to bother messing with the standard cut that is much thinner, these are double-cut. But they're tough as hell. I know the connective tissue doesn't start rendering until temps much higher than what I'd want for beef like this, so I'm still struggling.

Seasoned lightly overnight with just a bit of sake or mirin, and a light dusting of salt. Marinade the next day is half a Korean pear, 1 inch segment of peeled ginger, half an onion and 6-8 cloves of garlic, pureed in a blender with some honey, brown sugar, toasted sesame oil and good soy sauce.

Served here with just green onions, sesame seeds, koji salt and a side of ssamjang. Koji salt is one of the tastiest damn things I've discovered in the past few years.




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Oshidashi said:
I read the recipe, thanks for linking that. I have never made creamy scallops but it has to be awesome. I'd be tempted to add a pinch of cayenne. I imagine it would work well over pasta?
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Thanks lot! It's a "once in a while" dish but it is insanely good. I love recipes that surprise me - worcestershire sauce and celery with scallops? I'm in! A pinch of cayenne would probably be good if you want to spice it up. I tend to make a recipe exactly as written the first time and Honestly wouldn't change a thing with this one (read the NYT notes if you have access).

There's a wonderful blog whose name I forget right now that quotes people who dramatically change recipes and then complain about them 😂. I am not in any way suggesting that adding a pinch of cayenne is doing that (unless you subsequently complained about it being too spicy, of course!) 😂

I'm sure it would be good over pasta, in fact I think one of the NYT. commenters did that. The rice didn't feel quite right, I think first time we had it just with a nice crusty sourdough baguette.

Also, @DitmasPork - it's now cracking me up now how particular your shots are. You should market that bulb! 😀
 
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Chips said:
I'm still fixated on improving Korean-style ribs. These are my seventh attempt in the last 3 weeks. I love the flavors I've got now. I've got the marinade and seasoning down, but I've bounced between pre-cooking them via sous vide to boost the tenderness and skipping that to keep the meat more rare but I'm struggling to find a happy medium. I learned that I didn't want to bother messing with the standard cut that is much thinner, these are double-cut. But they're tough as hell. I know the connective tissue doesn't start rendering until temps much higher than what I'd want for beef like this, so I'm still struggling.

Seasoned lightly overnight with just a bit of sake or mirin, and a light dusting of salt. Marinade the next day is half a Korean pear, 1 inch segment of peeled ginger, half an onion and 6-8 cloves of garlic, pureed in a blender with some honey, brown sugar, toasted sesame oil and good soy sauce.

Served here with just green onions, sesame seeds, koji salt and a side of ssamjang. Koji salt is one of the tastiest damn things I've discovered in the past few years.




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Looks great! "Koji salt?" Never heard of it but after a quick Google now highly intrigued! And any forum where people post "I'm still fixated on..." followed by something I'm interested in, is a good forum to read! 😀
 
Greenbriel said:
Looks great! "Koji salt?" Never heard of it but after a quick Google now highly intrigued! And any forum where people post "I'm still fixated on..." followed by something I'm interested in, is a good forum to read! 😀
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Thanks, yeah it's amazing on lots of things, proteins in particular.

I think I'll just braise the next batch of short ribs before broiling. I'd rather have the tenderness over the texture.
 
Michi said:
I've had my eye on these for some time. They will have to wait until my next trip to the US, because shipping for these things is prohibitive.

What's your impression?
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Maiden voyage Michi so not a lot to go on yet but I do like them. I like that they vent steam. They have 8oz and a heavier one. I actually think the 13's are the right call as the heavier ones are larger and I think the 8's would be too light. The 13's actually felt a touch light but they did their job well. Chicken browned beautifully. They also stack so you could double up if you wanted to.
 
Grabbed a nice beef roast today. I know it doesn't look it in the picture but it was done to a nice med-rare. Temped out at 137F when I started slicing.

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Accompanied by potatoes with butter and parsley, a simple salad dressed with a rich balsamic and olive oil, and a dollop of potent horseradish.
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I feel like I shoulda made a sauce for the beef but the misses was pleased. ;)
 
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