Also sorry for the inconvenience too, Xaquin! But yeah, maybe the easiest way to resolve this if people want, is that those who do chicken this week, do risotto the next? A chicken-risotto twofer (.....though I guess you could also just prepare them together!) :P
I managed to put in a farm delivery order for a chicken this week (assuming it doesn't get cancelled) so I may do just that
My first kind of failure? I think I had too many different things going on and slightly undercooked the risotto? It's like 80% perfect with some that is too aldente. Then I went nuts on sauteing veggies and deepfrying chicken. The veggies were spicy and the chicken didn't brown like I was hoping.
Thankfully everything was made with butter and or deep fried so it was all delicious.
I didn't know the Katering Show existed before Xaquin posted the risotto episode. And now I have watched all of it, and am sad they are done making them.
Just part of this week's ongoing emotional roller coaster!
Minor S2 spoiler
I completely lost it during the Yummy Mummies episode, especially the placenta lasagna. Oh my god...
Well, my farmer's market order of mushrooms didn't arrive in time, but
The pressure cooker version. I only bought a half ounce of dried porcini and in these days I decided not to risk going to the store to get another bag. It still tasted good though!
lonelyahavaCall me Ahava ~~She/Her~~Move to New ZealandRegistered Userregular
my fave way of preparing a roast chicken is to basically make a lot of a herbed and garliced compound butter and then shove that up under the skin over the chicken breast, between the meat and the skin.
I then rub more of the compound butter on the outside of the chicken and use salt and pepper liberally on it.
I usually do the parsley, sage, rosemary, thyme seasoning in the butter.
my fave way of preparing a roast chicken is to basically make a lot of a herbed and garliced compound butter and then shove that up under the skin over the chicken breast, between the meat and the skin.
I then rub more of the compound butter on the outside of the chicken and use salt and pepper liberally on it.
I usually do the parsley, sage, rosemary, thyme seasoning in the butter.
Do you do this before or after your visit to Scarborough Fair? :biggrin:
One of my favorite methods for roast chicken is the NYT Chicken with 40 cloves of garlic because you can never have too much garlic. It's not exactly roasting but I was planning to butterfly and smoke a chicken for dinner tonight. I'll try to remember to post pics and ingredients!
m!ttens on
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Lost Salientblink twiceif you'd like me to mercy kill youRegistered Userregular
I did a chermoula paste under the skin of my roast chicken yesterday and it was awesome. Didn't take pictures of the chicken itself but here is a photo of it sliced on top of radicchio and fennel salad with sweet potato and spicy cashew dressing (from Bon Appetit, I just omitted the hard-boiled egg):
The recipe for the chermoula paste from Joy of Cooking - I had chermoula spices premixed from a spice shop so I just added the fresh herbs and lemon juice and olive oil:
"Sandra has a good solid anti-murderer vibe. My skin felt very secure and sufficiently attached to my body when I met her. Also my organs." HAIL SATAN
My copy of Joy is from around 1940-something, and shockingly seems to be missing that recipe
but while hunting I did find the proper name for custard apples so that's something.
And ah, Doodmann! Brisket would have been a great idea. I blame my lack of knowledge of both holidays and holiday foods. And this home isolating melting all weeks into one giant thing. But we should make up for it sometime in the future.
I feel bad, I totally meant to do Gumbo week and things got out of control and then I just sort of slid off. I will be joining cook club again next week for 100 sure
We got a stonking big five pounder from a local farm
I made a paprika-cayenne-garlic and onion powder rub with a honey-lime glaze? I added the honey a bit too early and it burnt just a touch more than I'd like (though it was still at the level where that slight amount of char was tasty). Next time I'll add it when the chicken is closer to 120 internally, or lower the oven temp.
Oh look, I had promised to try to remember to post photos for my smoked chicken and I didn't. It was very delicious though and fed us for a couple of days. Rub was a mishmash of curry powder, garlic, chili powder, smoked paprika and plenty of salt and pepper. I smoked it in pecan for 2.5 hrs and then finished on the grill to crisp up the skin a bit.
One of our onions spoiled and ruined all the rest in the mesh bag so I'll need to remember to add a bunch more to our grocery pickup list scheduled for Tuesday.
Alright I made a pot of stock, and I picked up the onions and cheese, and the sourdough is in the initial stages for a tomorrow bake. This better taste good! :P
JedocIn the scupperswith the staggers and jagsRegistered Userregular
Not gonna lie, I was this close to grabbing taco fixin's at the grocery store, despite the fact that I haven't made tacos in years. Just had a craving. I only checked the recipe list just now to start planning for next week.
Taco fixin's is a pretty short list, no? Garlic, cilantro, cumin, cotija, tortillas, meat of choice, and then everything else is just extra. I like a little rice and lime and black beans for mine, but I know some people put vegetables in their tacos? Like, a taco isn't a salad!
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JedocIn the scupperswith the staggers and jagsRegistered Userregular
I was actually thinking about the basic tacos of my youth, which are basically ground beef, chili powder, crunchy shell, shredded cheddar. But yours sound good too!
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Also sorry for the inconvenience too, Xaquin! But yeah, maybe the easiest way to resolve this if people want, is that those who do chicken this week, do risotto the next? A chicken-risotto twofer (.....though I guess you could also just prepare them together!) :P
I managed to put in a farm delivery order for a chicken this week (assuming it doesn't get cancelled) so I may do just that
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I could just put photos of that up, but that would be cheating.
I make roast chicken a lot, though.
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It's stock now
yeah guys I'm passing on this week's theme, hot wet rice of all kinds is Strongly Not My Jam
Roast chicken's easy-peasy I just gotta figure out what I want to dress it up as
"Sandra has a good solid anti-murderer vibe. My skin felt very secure and sufficiently attached to my body when I met her. Also my organs." HAIL SATAN
Thankfully everything was made with butter and or deep fried so it was all delicious.
Process: https://imgur.com/a/lho5vAt
Just part of this week's ongoing emotional roller coaster!
Minor S2 spoiler
Steam profile.
Getting started with BATTLETECH: Part 1 / Part 2
The pressure cooker version. I only bought a half ounce of dried porcini and in these days I decided not to risk going to the store to get another bag. It still tasted good though!
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The simple, no mess, no fuss parm version. I added a splash of cream and a little extra butter and chicken, because I felt like treating myself
I will figure this out. time is in this bizarre distillation right now.
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Also ahava you could totally make it sometime later, this is a very laid back cook club.
I'm putting up the chicken recipes now..
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Spicy garlic lime chicken
https://www.allrecipes.com/recipe/44868/spicy-garlic-lime-chicken/
There's also that whole "Engagement Chicken" recipe which I find a little silly but supposedly it tastes great, so hey!
https://www.glamour.com/story/engagement-chicken
Please share other tried and true recipes you may have!
Also: again heavily want to stress that y'all should try butterflying/spatchcocking the chicken no matter which recipes you go with.
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I then rub more of the compound butter on the outside of the chicken and use salt and pepper liberally on it.
I usually do the parsley, sage, rosemary, thyme seasoning in the butter.
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It was not very creamy, not oozy at all. But it tasted great.
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Turkey/Ham/Deviled Eggs...or
Do you do this before or after your visit to Scarborough Fair? :biggrin:
One of my favorite methods for roast chicken is the NYT Chicken with 40 cloves of garlic because you can never have too much garlic. It's not exactly roasting but I was planning to butterfly and smoke a chicken for dinner tonight. I'll try to remember to post pics and ingredients!
The recipe for the chermoula paste from Joy of Cooking - I had chermoula spices premixed from a spice shop so I just added the fresh herbs and lemon juice and olive oil:
"Sandra has a good solid anti-murderer vibe. My skin felt very secure and sufficiently attached to my body when I met her. Also my organs." HAIL SATAN
but while hunting I did find the proper name for custard apples so that's something.
seriously. Neighbours have almost breached quarantine down here when I mentioned I was making chocolate chip cookies.
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And ah, Doodmann! Brisket would have been a great idea. I blame my lack of knowledge of both holidays and holiday foods. And this home isolating melting all weeks into one giant thing. But we should make up for it sometime in the future.
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I made a paprika-cayenne-garlic and onion powder rub with a honey-lime glaze? I added the honey a bit too early and it burnt just a touch more than I'd like (though it was still at the level where that slight amount of char was tasty). Next time I'll add it when the chicken is closer to 120 internally, or lower the oven temp.
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I'm not a fan of onions, but maybe I'll make a small batch for Ecco.
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One of our onions spoiled and ruined all the rest in the mesh bag so I'll need to remember to add a bunch more to our grocery pickup list scheduled for Tuesday.
Process: https://imgur.com/a/gBc2QG2
I love, love, love baked mustard so much
That looks fantastic!
Also it occurs to me we can make pizza for a week. The time is ideal
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Anyway, here's my last bowl of it, along with a delicious turkey melt.
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I think this thread has incepted me somehow.