More dinners from my Pune house guest.

Squash with curry leaf and Indian spices.
http://forums.pelicanparts.com/uploa...1665629491.jpg



http://forums.pelicanparts.com/uploa...1665629491.jpg


Okra with fresh roasted peanuts, curry leaf and Indian spices.


http://forums.pelicanparts.com/uploa...1665629770.jpg



http://forums.pelicanparts.com/uploa...1665629770.jpg



http://forums.pelicanparts.com/uploa...1665629770.jpg



http://forums.pelicanparts.com/uploa...1665629770.jpg

Okay, he's stayed with us a few weeks. More from our personal chef.

More Aloo
http://forums.pelicanparts.com/uploa...1665630256.jpg


Having difficulty remembering this one...
http://forums.pelicanparts.com/uploa...1665630320.jpg

Baingan Bharta (eggplant)
http://forums.pelicanparts.com/uploa...1665630390.jpg


Finished Baingan Bharta
http://forums.pelicanparts.com/uploa...1665630390.jpg



Chana and fried chipati (more like a Bhatoora)
http://forums.pelicanparts.com/uploa...1665630575.jpg

Still more

Chana saag with chipati
http://forums.pelicanparts.com/uploa...1665631498.jpg

Aloo with basmati rice and cilantro eggs
http://forums.pelicanparts.com/uploa...1665631756.jpg


Same from above with salad, chipati and papadam
http://forums.pelicanparts.com/uploa...1665631756.jpg

Sorry, name escapes me at the moment

http://forums.pelicanparts.com/uploa...1665631756.jpg





http://forums.pelicanparts.com/uploa...1665631756.jpg

Birria taco night. These were my best ever and I feel like I can finally open my own birria taco truck.

http://forums.pelicanparts.com/uploa...1666220934.jpg


http://forums.pelicanparts.com/uploa...1666220934.jpg


http://forums.pelicanparts.com/uploa...1666220934.jpg


http://forums.pelicanparts.com/uploa...1666220934.jpg


http://forums.pelicanparts.com/uploa...1666220934.jpg


http://forums.pelicanparts.com/uploa...1666220934.jpg


http://forums.pelicanparts.com/uploa...1666220934.jpg


http://forums.pelicanparts.com/uploa...1666220934.jpg


http://forums.pelicanparts.com/uploa...1666220934.jpg


http://forums.pelicanparts.com/uploa...1666220934.jpg


<iframe width="1065" height="1893" src="https://www.youtube.com/embed/4IHXMPwhdf8" title="Birria tacos" frameborder="0" allow="accelerometer; autoplay; clipboard-write; encrypted-media; gyroscope; picture-in-picture" allowfullscreen></iframe>

Sorry, I ate it other than taking pic's.

But it was easy peasy, and tasted wonderful.

I wrapped boneless chicken thighs in prosciutto and ordinary oven cooked them. Chips (fries) done in the air fryer, and tomatoes cooked in the oven at the same time as the chicken.

It was GOOD.

I have never figured out the pizza dough/crust. That looks amazing

Prosciutto wrapped chicken thighs stuffed with blue cheese and rice on the side.
Not pictured...Founders Ultimate Octoberfest Bier with it.

http://forums.pelicanparts.com/uploa...1666550315.jpg

Because of my sleep schedule, my dinner starts with breakfast, delicious poached egg with salmon with a cappuccino from my coffee maker Ninja, I saved a lot of money on coffee 😋http://forums.pelicanparts.com/uploa...1666947353.jpg

Paua, I think the word in English is abalone, fritters.

Two paua.
Pinch of salt
Load of cracked pepper
Two matchheads of fresh ginger
Two big cloves of garlic
Onion
Teaspoon of flour
Small teaspoon of corn flour
An egg.

http://forums.pelicanparts.com/uploa...1668319169.JPG

This is a 30 day self dry-aged ribeye (cut from a 20 lb primal loin from Costco) dry-brined in the fridge (i.e. salted and placed on rack) for 8 hours prior to grilling. Served with grilled onions and mushrooms.

http://forums.pelicanparts.com/uploa...1668553208.jpg

First attempt a grinding my own burgers using the KitchenAid Stand Mixer Meat Grinding Attachment. Don't know why I haven't tried this previously. This was a marked down Ribeye from Kroger as it was approaching its sell by date.



http://forums.pelicanparts.com/uploa...1668553758.jpg

Pissaladière made with caramelized onions made while roasting a chicken so you get that amazing schmaltz umami that is impossible even if you buy a jar a chicken fat to cook the onions with. The roasting chicken does something to the onions. Anchovy, black olives, chicken roasted garlic and gorgonzola dolce made these amazing with a nice Chateau St. Michelle Merlot.

http://forums.pelicanparts.com/uploa...1668987530.jpg


http://forums.pelicanparts.com/uploa...1668987530.jpg


http://forums.pelicanparts.com/uploa...1668987530.jpg

Wow, looks good Shaun.

Thanks Bill, I have to say they were pretty phenomenal. The very mild young blue cheese and mild garlic added a lot without overpowering the onion and anchovy. No I just have to roast another chicken to make them again. Going with a pizza dough next time vs. the puff pastry to see how that works.

Jesus, that is some incredible caramelization. That is something I have yet to achieve.

The pizza dough is the way to go.

The French pair that with a white from Burgundy or maybe a rosé from Provence…

I absolutely love the cuisine of that region.

Some history, for the newbies:

https://www.196flavors.com/france-pissaladiere/

Thanks, it's a 3 step process. Sliced onions, and heads of garlic with tops sliced off, roasting at 400F with the chicken for an hour. Remove the chicken and let rest in 200F oven, go to 425F in first oven, scrape pyrex, bake, 5 minutes, scrape, bake 10 minutes, scrape, 5 minutes. That gives you very nicely caramelized onions. You could use them and be happy. But putting them in a saute pan over a simmer flame for an hour with random deglazing works wonders. Love the new 48" range, can't believe I've been living with a regular oven all my life.

If I could find someone who would buy hundreds or even thousands whole roasted chickens per month, I'd make caramelized onion jam and sell it for $20/4 ounce jar. It would sell, it's that good. Have tried caramelizing onions with jarred schmaltz and it's just not the same. The roasting process adds something that can't be duplicated.

I love white burgundies, truly, but these would have paired even better with a big Napa Cabernet. These were too decadent for a white.

I suspect your onions were far more caramelized than what you usually find on a French tart…

without a doubt but you can never be too caramelized. The flavors just gets more and more intense.

The gorgonzola dolce both baked with and room temp on top made these very special. I was concerned that even as mild and creamy as it was, it would overpower the sweet onions and pastry dough. Really a perfect balance. The melted added a whole other layer complexity that I didn't expect.

First pizza I've ever made, and it shows. 🤣 Made the dough yesterday, real San Marzano tomatoes pureed, fresh mozzarella and EVOO & basil on plating. It used to be a nice 14" sort of round pie but I didn't flour my homemade peel (sheet of aluminum) enough and it stuck and you get some sort of bean shaped pizza. Roasted garlic & white bean spread for crust, just imagine EVOO in with the spread when eating. Oven only goes to 572F so it looks like an Ooni is in the works and peel coming on Friday. Overall, excellent and in many ways better than even really good Boston pizza. The simplicity of flavors was perfect. Crust was airy and tasty. Great with the white beans, garlic and OO.

http://forums.pelicanparts.com/uploa...1669768628.jpg