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 Got gifted some slider buns left over from a caterer I worked for. BBQ sliders cooked on charcoal topped with fried shallot rings (breaded of course) served with house salad (apple matchsticks, toasted pine nuts, goat cheese) and sweet potato fries.
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Mar 9, 2017 21:56
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I missed the chicken cheese challenge!  I'd have loved to have that gang tag. Oh well, this wouldn't count cuz no bread. Fontina & Prosciutto Stuffed Chicken Breasts with Radicchio Fennel Orange Slaw makes six plates  EVOO 3 big chicken breasts -> hammered and pocketed (NOT THE OTHER WAY AROUND) 3 oz fontina cheese -> cubes 3 slices Proscuitto -> squares 2 Fennel bulbs -> cored and thin sliced 2 Chronicles of Rachiccio -> cored and thin sliced 0.5 cup OJ Most of a big onion -> fine dice 2 Garlic cloves - minced Wee bit o thyme -> destemmed and minced house spice blend (only 1 bulb and 1 Chronicles of Radicchio pictured, the family came over and wanted to stay after I took the picture so I sent them out for more veggies to stretch it)  The filling is little cubes of fontina and squares of prosciutto with thyme. Fennel and Onion go in one bowl, Chronicles of Radicchio and Garlic go in another.  Cut your veggies ahead of time and get them well away from the Frankenchicken murder porn show about to happen over by the cutting board. Get out a bunch of toothpicks, more than you need so your chickeny fingers won't taint the house toothpick population. Toss the leftovers, they're biodegradable. Frankenchicken murder porn show edited out. Pound em thin, make pockets, stuff, weave with toothpicks. Count the toothpicks to make sure you can get em out later. Pat dry and season.  High heat! EVOO in the pan, add stuffed chicken breasts start as soon as it begins to smoke! Sear well on all sides (if they're rounder than they are flat, sear three ways, you want to seal in the filling above all else). Set aside or put in preheated oven if they're huge. Get the onions and fennel going in the fond, add more oil if needed  Add the thinly sliced Chronicles of Raddichio and garlic. Cook for less time than the onions and fennel. A minute or two then hit it with the OJ. When it's boiling, mix and put the stuffed breasts on top.  I like to mound the veggies so I can see around the edges if it's getting to dry. reduce to low and cover for 3 min or until done. Remember you have a molten core of cheese in the middle so adjust your thermometer placement accordingly. I overcooked it here due to paranoia, but it was still moist.  Horay! No samonela poisening!  Garnish with fennel fronds, it's a very brown dish.
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Mar 6, 2020 05:02
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sterster posted:Wilt spinach, squeez out excess moisture.  truly inspirational. I'm gonna try your recipe and not change a drat thing! Did you pipe the filling in? Do you sear the bacon edges on screaming hot or just high heat?
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Mar 31, 2020 19:04
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I tried Chef John's honey-mustard spatchcocked chicken and it came out pretty good! https://www.youtube.com/watch?v=37UB_7q9c7M  The sprouts were marinated in harissa and honey, then lemon-shallot-Evo relish on top. Please ignore my filthy cutting board.
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Apr 14, 2020 22:29
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Okay so this is my fav one pan steak recipe w/ veggies. Steak, 4 new potatoes, 1 squash, .5 cup peas, .5 cup parsley, 3 cloves minced garlic, .5 cup parsley, 3 green onions, red wine vinegar.  Sauce: Mix up the parsley, a third of the green onions, a third of the garlic, red wine vinegar, olive oil. Steak: Season and cook the steak in the cast iron to your liking, let it rest. Veg: Hot simmer the potatoes in the fond for three minutes then add squash for three more. Add remaining peas and garlic.  Super good!
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Jan 8, 2021 06:55
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Hey, goons this is a recipe I got out of One Pan Two Plates. Salmon Concasse *Preheat broiler and select an ovenable pan*  Put the following into a dish: Zest and juice of half a lemon Zest and juice of an orange 2 tbsp minced dill Two Salmon Fillets, pat dry then add salt & pepper While that's marinating, Mince a bunch of shallots, 1/4 or 1/2 cup Trim two medium zucchini, then quarter and slice thinly Core two large ripe tomatoes and cut each into 16 pieces each Mince some garlic and toss it in with the tomatoes Drink some 2 buck chuck cuz you gotta work late on Easter eve then early on Easter and tomorrow you have school Sautee shallots until browned, then zucchini with Salt and Pepper until soft but not squishy, finally throw in garlic and tomato    When thickened and saucy" as the book says, form a mound and put the salmon on skin side down and pour in juices, broil 7-9 min    Garnish with brined Feta Cheese and serve with Iced Tea cuz what am I gonna do with the rest of this lemon? 
BBQ Dave fucked around with this message at 05:32 on Apr 2, 2021 |
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Apr 2, 2021 05:29
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  Ahoy! It's the  My wife says it's a Georgian thing (Russia not the South). Incredibly decadent and good. It's ricotta, mozzarella, and brined feta baked into dough. You top it with butter and an egg yolk before stirring it up and ripping it apart with your hands.
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Apr 8, 2021 03:35
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Force de Fappe posted:Not Russia, the Caucasus. Georgia was in the Soviet Union, but has been an independent country since the early 90s. Anyhow, nice khachapuri Apologies. I appreciate this post.
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Apr 13, 2021 08:40
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Casu Marzu posted:Nothing like a good hot clam juice to warm you up midwinter Can't start my day without a tall glass of CJ.
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Apr 15, 2021 15:40
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   Bacon apple shallot pecan stuffing, mash made with cream infused with chives, peppercorns and shallots, corn with roasted shallot compound butter. I like shallots. Shoulda brined.
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Jul 22, 2021 18:06
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LifeSunDeath posted:YES! It's good, same taste as mozzarella but more like cottage cheese inside. Excellent description! It’s great on salads the insides get everywhere like an soft poached egg yolk.
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Jul 24, 2021 00:23
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Recommended for autumn! Jook with soft boiled egg, green onion, crispy breaded shallots. Little sausage I needed to get rid of so I crisped that up and threw it in. And hot sauce! The brown really should be soy sauce but I like Worcestershire. Wow did not realize it looked like a face. I keep forgetting about Jook but every time I make it I wish I'd do it more. Learned about it in the help I'm poor food thread I think. Great for cleaning out the fridge.
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Oct 15, 2021 05:27
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toplitzin posted:Lunch thread? Yum! Thanks for reminding me I need banana peppers back in my life.
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Oct 21, 2021 19:25
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THE MACHO MAN posted:
Looks yummy. I like dill in fish stews, and with bagels & lox. It's great on fish marinades: BBQ Dave posted:Hey, goons this is a recipe I got out of One Pan Two Plates. Still hard to use a poo poo ton... especially if you mean metric poo poo ton.
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Oct 22, 2021 01:40
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CaptainCrunch posted:I like to chop up some dill and add it in when whipping up eggs for a scramble or a veggie focused omelette. Can confirm egg & dill are dope.
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Oct 22, 2021 01:57
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 Well im done playing with my congee recipe, it's going in the spellbook. Here it is if anyone is interested. Thanks GWS for introducing me to the stuff in the first place it's become a regular in my home. Dave’s Congee Makes 2-4 big bowls prep time 20 min cook time 90 min Porridge: 2 Chicken thighs 3/4 cups white rice (washed thoroughly) 6 cups purified water 2 tbsp minced ginger 2 green onions minced (white only reserve green for garnish) 1 TBSP better than bouillon low sodium chicken - heat dutch oven on stovetop medium heat. Add a little oil. Salt and pepper chicken thighs and sear on both sides. Push browned chicken to the side before adding ginger and green onion (add more oil if chicken doesn’t produce enough fat). After aromatics are fragrant add rice, water, and better than bouillon. - boil then reduce to simmer, cook uncovered for 90 minutes, stirring 3-6 times. - remove chicken thighs, separate meat, and reserve for topping. Toppings: Soft Boiled Egg -bring small pot to lowest boiling point. Add eggs remove in exactly seven minutes to 50/50 ice/water bath. Cut in half. Shallot rings - Thickly slice one to three shallots and break the slices into rings. Put these rings in cold water. Mix 4 tbsp white flour with salt and pepper. Dust rings with flour and fry in a thin layer of olive oil, flipping once with chopsticks before removing to paper towel and salting. Also provide soy sauce, Worcestershire, hoisin, and hot sauce as guests desire
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Jan 5, 2022 06:00
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Stringent posted:next video game i play my character's gonna be named Dirk Tender drat beat me to it. I had something different in mind though. (Door kicked open, Zap Brannigan voice, badge in one hand waving finger with other hand) “The names Dirk Tender, health inspector, and from the looks of that speed rack your goose is par-cooked mister!” “This organic eatery isn’t licensed to operate! You hippies are serving up parsley, sage, rosemary AND CRIME! Not on Dirk Tenders watch!” “Your sanitizer log reminds me of my relationship with my estranged son, in that neither one exists,” awkward pause, then, “Dirk Tender!”
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Jan 7, 2022 19:41
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Scallops St. Jaques (shallots, wine, mushrooms, gruyere)  Had frozen shallots that needed cooking... so I went with this Chef John video. Probably one of the best things I've cooked. https://www.youtube.com/watch?v=YymAA-1YrYQ
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Mar 17, 2023 19:45
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Dacap posted:I followed this recipe I got the recipe thanks! I'm totally doing this soon! Tell me more about the sauces and accouterments in the picture! Question for everyone: so what's good to serve with this? Steamed white rice and braised bok choy?
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Mar 19, 2023 04:12
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Diet Crack posted:Beef Bourguignon Gah! This looks so much better than what I made a few days ago. Looks so good! My gluten sensitive mom was visiting so I made a gluten free pot roast with an eye of round my wife ordered from butcher box, happened to have everything I needed in the house. https://www.youtube.com/watch?v=nN0wzWHwjnI   Slow and low for 8 hours, very tender but the beef was a little chalky and it made me wish I was eating a proper bourguignon.
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Mar 19, 2023 04:28
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SwissArmyDruid posted:gently caress the green can. It doesn't even act like cheese. And if they could give you less "parmesan-like cheese product" and more cellulose, they would. I grew up with the Green Can but my wife won't have it in her house. It's a guilty pleasure of mine.
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Mar 20, 2023 03:49
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Professor Wayne posted:
 Can't beat it! We make our grilled cheese with sliced apple & shallot, thinly sliced and sauteed. Yours look prettier tho! Chicken Alfredo! I like this guy's recipe/technique https://www.youtube.com/watch?v=sOS0vitCku4 
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Apr 3, 2023 19:03
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This cookbook is from 1979, I know chicken breasts were smaller back then but I halved four chicken breasts, not six and this huge pan was jam packed!  
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Apr 29, 2023 18:15
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Bloodfart McCoy posted:Good day for some grilling. Gadzooks I like the look of those grilled zucs! I gotta get a better camera or learn to use my iPhone better... Stuffed chicken (involtini?) with pan sauce. I used the below recipe except I didn't have mushrooms, fontina or spinach so it was mushrooms, gruyere and prosciutto. The sauce was great. https://www.youtube.com/watch?v=3ffLzswFD84  Sous Vide Teriyaki Steak with roasted Brussels sprouts. It was the second time I did sous vide and I boiled it a little too long (no circulator machine) but was still very good:  Beef Shepard's Pie (I will not call it cottage pie because the first person to correct me on that technicality was very condescending and douchy about it). I had some leftover mashed potato (made with shallot, chive and peppercorn-infused cream) and an extra leek threw it together and turned out great:   Finally, this was what we had last night. Pork and beef meatballs with cherry tomato broth, and arugula salad with prosciutto panko breadcrumbs. Yeah, we put the salad in the broth somehow it works. Both are Alison Roman recipes from her Nothing Fancy book, here are online copies: https://www.nigella.com/recipes/guests/alison-romans-spicy-pork-meatballs-in-brothy-tomatoes-and-toasted-fennel https://www.houseandgarden.co.uk/recipe/escarole-salad-recipe (sub in arugula and prosciutto)    This last meal was a lot of work but very good, gonna be hard to top it for Mother's Day.
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May 10, 2023 07:05
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Chickpeas and Grilled Halloumi with basmatti (if you want to par-tay). Next time spicier... Chef John's Spatchcocked honey mustard Chicken and Honey Roasted Brussels Sprouts with Lemon Relish. This is a favorite meal of ours, there's never enough chicken sauce though every time I want to make it I mean to add more marinade ingredients so it goes further... chicken honey mustard gravy on mashed potatoes is surprisingly good. https://www.allrecipes.com/recipe/279544/honey-mustard-roast-chicken/ https://www.keyingredient.com/recipes/3741285032/honey-roasted-brussels-sprouts-with-harissa-and-lemon-relish/   Hollandaise on quinoa and roasted asparagus with dill-rubbed salmon. Gotta keep practicing that hollandaise... 
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May 26, 2023 00:19
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Quiet Feet posted:I called this tekkadon for lack of a better term. Basically just some cucumber and crab* in spicy mayo on sushi rice. Nori for garnish and some toasted sesame seeds and shichimi togsrashi. It's just deconstructed! Looks good to me! I've been getting food from Foodbanks and there's always frozen drumsticks left over from grocery store donations because people get the breasts first. I made Korean Yangnyeom Chicken because I didn't have eggs or buttermilk to make a more American version, this turned out way better!  https://www.joshuaweissman.com/post/korean-fried-chicken-vs-american-fried-chicken Also free romaine + free bread + leftover chicken + pantry = Chicken Caesar with fresh dressing and fresh croutons!  And just a kind of random carrots and Quinoa with a stuffed chicken breast, kinda cleaning out the fridge. That's a little bed of tahini. Please excuse the pan in the background. 
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Jul 4, 2023 20:24
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