Oh yes, absolutely, by the litre.
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What is/was for dinner?
- Thread starter Gutwrench
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Oh yes, absolutely, by the litre.
I’ve had good luck with cold weather cooking. I cheat by using a pit viper for temperature control.
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I agree...or a bit of fresh ground red pepper flakes. Just enough to feel it on the second spoon.
[doublepost=1544401258][/doublepost]These are biscuits. Really....haha.
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I know, know better than to rely on “medium” as a size yet I still made the mistake.
Oh well. Other than micro-shrimp it was good. The sauce was rich with a nice bite from the crushed red peppers.
Oh well. Other than micro-shrimp it was good. The sauce was rich with a nice bite from the crushed red peppers.
Looks and sounds delicious; is there a recipe you feel able to share?
I cheat by reserving the leftover broth from the clams (delicious, btw).
Clams:
~50 cleaned;
over medium-high flame add 1 stick butter, 2 sliced jalapeños (w/seeds or not), 1T diced garlic; 1T Tony Chachere Creole seasoning, 1/4 t fresh crushed dried red pepper, 1/2 c white wine, quarter a lemon and lime and add 2 quarters of each.
Bring to a boil, add clams and cover for 8-10 minutes. Stir and plate.
Shrimp scampi:
High flame, 2 t’s olive oil, sauté shrimp a minute, add a little chopped garlic with a little butter and sauté a few seconds more.
Pour in ~1/3 c reserved clam broth (alternatively 1/3 c white wine and 1/4 t fresh ground dried red peppers) , a medium dollop butter, and grate in some fresh parmesan; simmer for 2-3 minutes. It should thicken up and reduce by 1/3 or so.
Turn off flame, add cooked linguini, coat with sauce; plate linguini, spoon in shrimp and spoon over sauce. Top with turn of black pepper and some chopped fresh Italian parsley.
Purists will hate me, but I’ve added bacon to this too. I trim away the fat from 1/2 slice of bacon and finely chop the lean bacon meat and add it along with the garlic.
Thank you.
That sounds absolutely delicious.
The leftover broth from clams is always delicious, and it is nothing less than a complete a crime to let it go to waste.
Actually, clam broth also makes a wonderful base (with cream) with pasta (linguini).
And bacon can go wonderfully well with fish; sometimes, I prepare a hake/monkfish dish that includes diced sautéed pancetta.
Deep fried chicken thighs with homemade Sir Kensington’s mayo as a base for a spicy dipping sauce.
I should have added some chopped green herb for presentation but out of energy tonight.
I should have added some chopped green herb for presentation but out of energy tonight.
What exactly is homemade Sir Kensington's mayo?
Chopped green herbs always add to such a dish, and not simply as a garnish.
But the deep friend chicken thighs do look very seductively tasty.
Thank you.
Sir Kensington is a delicious brand of mayo (probably created and produced in Garrison, Iowa but it has a nice name. Haha). It has a distinct flavor like tartar but without the relish...so think vinegar. To that I added smoked paprika, cayenne, hot chili powder, and Dijon mustard. I totally ripped it off the Internet a while ago.
That sounds absolutely delicious. I'd imagine that it went more than well with the deep fried chicken thighs.
Re American condiments, I must say that I am quite partial to Ranch dressing.
I like a Ranch too, particularly with spicy wings. But it’s a toss up with blue cheese dressing on wings.
Ah, well, actually, to me, it is not.
Much though I like Ranch dressing, blue cheese dressing will win each and every time.
Though I am perfectly capable of consuming both in considerable quantities.
I can't imagine ranch on wings. Maybe a milder buttermilk ranch. The vinegar aspect of ranch and the vinegar based sauce on the wings is a bit too much. I've seen Sir Kensington in some stores here, @Gutwrench. I'll have to try it out. Actually got around to reading an old thread on ChowHound a while back on Best Foods/Hellman's and it looks like I'm not the only one who's convinced the flavor has changed over the last 20 or so years. Though the last tub of either we bought tastes more like I remember it tasting. Not close, though. I often wonder what the mayo styles in Russia are like at any given moment. They eat a lot of mayo.
A good mayo is required for some bases or sauces or dressings. I'd say a good sambal sauce is a requirement, too. Not the common Huy Fong stuff. That stuff is terrible compared to more authentic brands. But adding a fresh chili or two from the garden is nicer. Fresh chilis have that "green" flavor that most people enjoy. Tough to describe, but I'm sure most of you can figure out what I'm referring to. Dried chilis deliver heat most of the time, with little in the way of flavor.
A good mayo is required for some bases or sauces or dressings. I'd say a good sambal sauce is a requirement, too. Not the common Huy Fong stuff. That stuff is terrible compared to more authentic brands. But adding a fresh chili or two from the garden is nicer. Fresh chilis have that "green" flavor that most people enjoy. Tough to describe, but I'm sure most of you can figure out what I'm referring to. Dried chilis deliver heat most of the time, with little in the way of flavor.
I prefer fresh chillis, obviously, to the dried version. (Don't scratch your nose, or rub your eyes after chopping one, need I add; this is the voice of experience speaking, though why one's nose itches just immediately after chopping a chilli has long been a mystery to me).
A smoothy, creamy ranch dressing is wonderful with deep fried chicken wings, as is blue cheese sauce.
Mayo styles in Russia: I've had them, and would argue that they have improved - they used to be rather industrial in flavour, but a good Russian salad (which I have had in the Baltics and in Russia) can be very tasty.
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Cocktail sausages (and I love cocktail sausages), with sautéed apple, sautéed onion and garlic and cherry tomato (drizzled with balsamic vinegar). The recipe I adapted called for grapes, which I lacked, but apples always complement perfectly any dish made from meat that comes from a pig.
Mother - after the dramatics of the weekend - is on rice, - a homemade rice pudding - which she ate.
Mother - after the dramatics of the weekend - is on rice, - a homemade rice pudding - which she ate.
I wear gloves in the kitchen whenever I’m handling proteins or anything slimy, and always when handling fresh or dried peppers.
I’m merely a hobbist but there are dishes I want to depart some heat without altering the flavor. Crushing dried red peppers seems to work.
I crush dried peppers in a mortar and pestle I keep on the counter and they always make me sneeze no matter how many or few I’m using.
Gloves: Now, that sounds as though it is an exceedingly sensible precaution.
I've found "washing" your hands in an oil, such as coconut or olive, helps remove those oils.
We were mandated to carry Mace or OC and in order to carry it we had to voluntarily submit to it being used on us. What a stupid assed rule. A single water hose was our treatment. Water gives an immediate sense of cool relief but in reality disperses OC to other areas of the skin.
Google shows home remedies such as oil helps and in particular peanut butter. I’d have rather enjoyed slathering a big handful of extra chunky Jiff in a dirtbag’s face after filling their eyes up with OC and call it first aid.
Google shows home remedies such as oil helps and in particular peanut butter. I’d have rather enjoyed slathering a big handful of extra chunky Jiff in a dirtbag’s face after filling their eyes up with OC and call it first aid.
Beef fajita tacos, borracho beans, and chunky guacamole... Yum.
Looks delicious and mouth-watering; tell me more about the "borracho beans" - I have never heard of them.
In Georgia (Caucasus Georgia) they have a delicious dish called lobio/lubio (beans in a clay dish - yum), and I have had something similar in parts of central Asia.
These are pinto beans prepared in a broth, the same beans used for refried beans. My wife usually substitutes borracho beans for refried when they are the default part of a restaurant TexMex meal.
I credit Pinto/refried beans for getting me to eat beans, overcoming a childhood dislike. My first introduction to refried beans was on a tostada, and I quickly fell in love with bean burritos, with refried beans, onions, and shredded cheddar cheese.
Of interest (maybe
) TexMex quisine is quite different than True Mexican quisine that I have tasted in places like Nuevo Laredo, Matamoris, Mexico City and Guadalajara.http://www.nibblesandfeasts.com/2015/07/borracho-beans/