What's cooking? part 4

Don't tell me what to garnish with cilantro, enchilada recipe blogger

the intro to that recipe made me sooooo not want to make it

keep the recipe, delete the rest including chatty-cathy

I am so glad that you used a whole chicken and not just chicken breasts, which are for ppl who don't really care how food tastes.

Picadillo looks wonderfully/terrifyingly hearty! I don't want summer to be over yet but I am looking forward to fall cooking--it's not really any fun right now. :(

Maybe the enchilada slow-cooker stew though! I have a lot of chicken in the freezer, and I'll be the leftovers make GREAT chilaquiles....

This is my goto recipe for leftover turkey:

http://gastrogeek.wordpress.com/2010/03/08/ottolenghi-turkey-and-sweetcorn-meatballs-with-roasted-pepper-sauce/

habanero and cheddar cornbread

fuckin' CRISPY SKINNED BERBERE CHICKEN W/ ETHIOPIAN LENTILS, that's what's cooking? part 4

http://4.bp.blogspot.com/-1zgptXIJekg/UJppSe0it8I/AAAAAAAAEoA/LJEMw8n4qvY/s1600/Bere+Bere-5940-2.jpg

http://www.feastingathome.com/2012/11/crispy-berbere-chicken-with-ethiopian.html

it is so spicy but so goooo oo oo o o oooood

pro-tip: add like 1 cup of diced potato (I used yukon gold but it's kinda earthy and I will go w/ something more neutral next time)
pro-tip: just go to a spice shop or a co-op and get berbere in bulk

bookmarked that, looks great

I just discovered that the co-op I'm a member of sells Bell & Evans chicken and thighs are $3.49/lb which seems p reasonable for chicken that fyi is SO SO MUCH BETTER than shit you get at Acme or whatever. I don't think I've ever made chicken this good.

Bookmarked here too!

Here too, that looks really good.

fyi it was also pretty easy to make (once you acquire the berbere that is)

i think i could make it now save the fenugreek but a premade version would be welcome.

fenugreek is p essential IMO

oh believe me i would be buying me some fenugreek

I made the Alton Brown overnight steelcut oatmeal last night, and it turned out great! so creamy and lovely and filling!

I have a question -- I found that 1 cup each of dried cranberries & dried figs was really overpowering, kind of felt like there was a bit too much fruit going on, I like my oatmeal a little more plain, I think.
Next time I would like to dial back on the fruit by about half. If I do that, should I then cut back on the water? So 3 cups of water instead of 4, since there will be less fruit to soak up the liquid? Or just leave the liquid as is.

help?

made that berbere chicken & lentils dish last night, it was incredible! will be my lunch today as well, thanks for the tip

I'd leave the liquid as is, since it's the oatmeal/liquid ratio that's key. Fruit is just a mix in.

cool thx Carl!

Vanilla ice cream, strawberries, and melted honey with a tiny bit of pepper in it. Wow.

oh, i like the juxtaposition idea there.

just made a huge ass salmon sandwich - wheat bread w/bit of mayo,1/3 avocado sliced, large hunk of salmon slowly roasted with just a touch of salt, topped with a little salad of baby spinach/french vinaigrette, a halved roasted roma, and another slice o' bread. i will be full for the duration of the day pretty much

131F grassfed ribeye cooked with my Anova then . Fucking amazing.

I think I'm going to have to get a second circulator so I can cook vegetables alongside proteins.

vietneamese grilled eggplant salad - thai basil, mint, halved pear tomatoes dressed with fish sauce, lime juice, ginger, sugar, chiles, soy sauce
Tofu banh mi - marinated grilled tofu, homemade daikon and carrot pickles, cilantro, cucumber strips, jalapeno slices tucked in a very lightly mayo-spread baguette

man, that tofu came out unexpectedly wonderful. made a marinade that i thought was gonna be garbage it tasted terrible when it was cold but i gave it a try. mixed together fish sauce, brown sugar, ginger, some shallots, lemmongrass just the tiniest bit of chinese 5 spice (the key, i think) and oil then brought it to a boil to both infuse spices and to better to get into the tofu. only let the tofu stay in there for a couple hours. it really added a nice dimension to the baguette sandwich. which, i think, was pretty authentic for a first try by a white guy. the pickles were so simple to make and really nice if i don't sound supercilious for saying so mys elf

tofu wasn't grilled it was baked, anycares

I miss good banh mi more than any other food

banh mi is food for goddesses

Yesterday I threw a bunch of chicken thighs, roasted green chilies, onions/garlic and coriander/cumin/S&P into the crock pot, and pulled the meat apart with forks after about six hours. Great tacos, and so easy. I need to start using the crock pot more.

YEAH!!!! I need to do a crock pot recipe soon, it really is just like that, so easy.

so roasted and lightly salted beets are maybe the most delicious thing. who knew?

anyone who ever ate a beet

I'm beginning to suspect that. I always thought they'd taste like nothing with a hint of onion.

what's cooking is SCRAMBLED EGGS ON TOAST.

weird that that makes a difference. the toast. it's nice.

almost every morning, my partner makes toast, spreads a bit of mustard and mayo on it, adds some chopped green onion, and then adds some hard boiled egg slices to the top.

I think it's the way you convince yourself that it's ok to eat an egg salad sandwich for breakfast.

that sounds pretty good!

it IS ok to eat an egg salad sandwich for breakfast

i would often do so at my last job, that was the best cheapest thing they had to go in the cafeteria

I'm in the grip of frozen diced potatoes that I skillet up with bell pepper and brussels sprouts until everything is singed and blackened, then dump a handful of gruyere on top to melt.

Makes a giant plate of comfort goodness.

In short, YAY FALL!!!!!!!!!

Gruyere is delicious

blackened huh

blackened anything + gruyere = heaven

That sounds really good and easy.

Oh IT IS. I happen to have a pack of good sliced ham right now so I julienne a slice of that and brown it up as the last thing in the pan (because it only takes a minute compared to the sprouts which need time to crisp) and toss the slightly crunchy ham strips on top. It's not culinarily challenging, it won't make you RETHINK potatoes or anything, it's just really good and not heavy.

You've basically described my perfect work from home lunch.

Mine too!

Actually it's kind of telling that despite being browned in olive oil and having melted cheese in it, this giant pile of potatoes/veg actually ISN'T heavy and never makes me feel unpleasantly full. I guess gruyere punches above its weight in adding flavor without um density? Heaviness? I mean I love melted cheddar too but after four bites of cheese fries with cheddar on them I know I'm going to feel sick before this is over.

Southern Foodways Alliance had a post recently about ya-ka-mein, a southern route to a meat-brothy noodle soup similar to pho. I'd never heard of it before, though it's something of a New Orleans mainstay. Oxford chef Corbin Evans' umami-bomb starts with pork neckbones and smoked turkey legs instead of beef bones. And that's what's cooking today.

http://www.southernfoodways.org/side-dish-corbin-evanss-ya-ka-mein/
http://www.southernfoodways.org/oral-history/ya-ka-mein-in-new-orleans/

INTRIGUING.