Whats cooking? **** Making something fine and fancy?** Just plain good? Show us!
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boomchakabowwow
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i think very little trumps a roasted chicken. in my youth, that was my go-to cook when i did a meal for a woman at my home for the first time.
For me one of my favorite dishes with beautiful childhood memories. Grandma made the best. I love it.
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My grandma had always made the chicken die another time in the oven…
Mine is so much better!boomchakabowwow
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ahhaha..
the full house perfumed by roasting chicken is quite the Siren's song..as far as the first home cooked date is concerned.
i've done it for my non cooking friend and gone out the back door when the doorbell rings. i've often wished i could have seen the cutting up of the bird by those heathens. whatever. just part of my wingman duties.
the full house perfumed by roasting chicken is quite the Siren's song..as far as the first home cooked date is concerned.
i've done it for my non cooking friend and gone out the back door when the doorbell rings. i've often wished i could have seen the cutting up of the bird by those heathens. whatever. just part of my wingman duties.
Grandma and Grandpa had a small farm. We butchered ourselves. Grandma always made the fried chicken with a brown filling. It was so delicious. Unfortunately I don't know what the filling was. I loved kettle meat the most when we slaughtered. That was the best.My grandma had always made the chicken die another time in the oven…
Looks good! My wife makes a great Irish soda bread.
I have never heard the term, Jo Jo. I learn something all the time on this site.We've been calling them that here for as long as I can remember.
Been trying to bring some Korean dishes into the rotation. Spicy pork with assorted banchan: picked daikon and cucumber, king oyster mushrooms, and Chinese greens.
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Greenbriel
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Haven't said it in a few months, but dammit Lars, your plates are always so simple and utterly gorgeous.
Greenbriel
Senior Member
Tuna tostadas with mango salsa (riff on a Bobby Flay recipe from the Bolo days).
And mussels with chorizo from Mark Bittman. Simplest Mussels recipe I've ever come across, and very good. Bread fried in olive oil and rubbed with garlic and tomatoes. This link should work even if you don't subscribe to NYT Cooking. apparently they let you share 10 recipes a month now. Smart.
Happy Holidays KKF!
And mussels with chorizo from Mark Bittman. Simplest Mussels recipe I've ever come across, and very good. Bread fried in olive oil and rubbed with garlic and tomatoes. This link should work even if you don't subscribe to NYT Cooking. apparently they let you share 10 recipes a month now. Smart.
Happy Holidays KKF!
Dan-
Senior Member
>
Michi
I dislike attempts to rewrite history
Honey mustard garlic chicken with mushrooms and smoked speck. Cream sauce made with demi-glace and cognac.
Please tell us more about "carrot harissa"
roasted?
ingredients
800 g carrots
60 g pomegranate seeds
10 g coriander leaves
2 tablespoons rose harissa
2 tsp honey
2 tsp cumin seeds
2 tsp lemon juice
20g melted butter
Salt
olive oil
Peel the carrots and cut back the green to 1-2 cm. Divide larger carrots or cut into sticks. Mix together the butter, 1 tbsp olive oil, cumin, honey, harissa, and 1 tsp salt, then use this to mix the carrots thoroughly. Preheat the oven to 230°C for a fan oven.
Spread the carrots on the baking tray lined with baking paper and bake for about 12-14 minutes until they are tender and al dente. Allow to cool, mix with lemon juice and serve sprinkled with coriander and pomegranate seeds.
The recipe is very simple and really tasty.
could have been because of the tested the new Kamon's
-8 degrees f with wind 30-50 mph. Not going anywhere so have to do something to pass the time. Bread is Simple Crusty White Bread from serious eats. Hope it tastes as good as it looks.
Having a late lunch. I made deer cutlets in my copper pan. It browns fast. I maybe could have used less than 3 minutes. I was going to make them last night but I ended up drinking too much to cook. I put Mango Pickapeppa on my deer cutlet instead of gravy. I used Louisiana hot sauce on my home grow collard greens. I wanted to cook Lars's harissa carrots, but my wife did not want complicated as we were cooking Texas Trash also.
We are having a nice Stags Leap cab with it. It is too cold to go anywhere. so why not have a nice bottle of wine.
We are having a nice Stags Leap cab with it. It is too cold to go anywhere. so why not have a nice bottle of wine.
After seasoning and a light dusting of Wondra flour, it's into a hot oiled pan to develop some color/texture/flavor
Then the pan is deglazed with chicken stock, careful to get all the tasty brown bits from the pan's surface, then some commercial BBQ sauce is added, heat to low, and a lid to braise the rest of the way.
This is how I make stovetop BBQ chicken thighs.
Then the pan is deglazed with chicken stock, careful to get all the tasty brown bits from the pan's surface, then some commercial BBQ sauce is added, heat to low, and a lid to braise the rest of the way.
This is how I make stovetop BBQ chicken thighs.
Yes, it is too cold to grill if you are in the USA right now. My kids and grandkids wanted ribs for Christmas eve, but it is too cold out. I guess I am going to cook roasted chicken and potatoes using the oven.
