I have one of those blade tenderizers. Works great making chicken fried steak.

Cleaning out my freezer. Wild turkey and Leek ragu.

Kapow!

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Winging some fresh gnocchi to pair with the wild turkey sauce I made yesterday.
Ate the sauce yesterday and first thought was the potato dumpling things. Version 2.0 pending.

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Magazine cover

Tada!
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I boiled it and ran it thru my ricer.

(my weak attempt at Indian w/o looking at recipe)

Step 1: Nuke and brown a single chicken leg a little bit. Pull off most skin before adding. I could have marinaded this.
While that's frying nuke some mini potatoes a couple minutes to get them started. I should have cut those in half.
Mix a few Tbs Shan brand Achar Gosht (very strong spicy and woody texture) with coconut milk.
Add carrots, taters, cherry tomatoes, vidalia onion.
Cook covered 380deg about 25-30 minutes until boiling. YMMV.
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Step 2: Using a serrated steak knife, pull the meat off the bones and freeze those for later.
Add half a bag of spinach and some frozen red peppers for color.
Cook uncovered another 15-20min. YMMV
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Step 3: Complete meal in one. Pretty easy and hearty for all day.
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It was good but the carrots were overcooked and the small potatoes unflavorful and chewy at the center. It was spicy enough but needed deeper flavors like a dash of turmeric/cinnamon/clove Indian spices, or some mango, or perhaps half chicken stock instead of all coconut milk. Something more.

i have never microwaved cooked anything. wow!!

okay, maybe a few coffee mug cakes. but NEVER a chicken.

Just warmed it up from fridge temp about 40 seconds while the pan was waiting.
I was not actually full cook the thing!!
I ate too much boiled rubbery chicken as a kid so I learned a little sensibility.

Hey, I'll try those mug cakes someday. I also got a killer recipe for popovers will post later.
You guys are some true gore-mays and professional photographers here. ;)

Made a Cuban sandwich for lunch today. The dogs were pissed that nothing was left for them but the lingering smell of hot ham, grilled bread and melted cheese. They had high hopes, for a while.

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I have so little time to cook these days here's my new favorite thing: choice grade meat. You just can't beat a $6/lb porterhouse. Especially grilled rare over glowing coals with some BBQ sauce that caramelizes on the grille; it's just sublime. A nice wedge to even things out and a juicy, round cabernet is a must.

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More wok time.

Salt spicy shrimp and Chinese broccoli with beef.http://forums.pelicanparts.com/uploa...1528472016.jpg

Very nice. It seems that the wok has changed your life, somewhat. Chinese food, cooked well, is a wonderful thing.

A pasta dish that I just made. Flowers with goat cheese, baby arugula and walnuts:

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^ damn ! That looks freakin perfect.