Some more random guessing tonight.

Cut up chicken, salted the pieces, set them aside.

Boiled potatoes in chicken stock.

Mixed honey and sesame oil, painted half the chicken pieces and started them over medium heat in a heavy pan, got one side nice and dark, turned, re-painted, repeat, then heat to low and deglazed with stock whenever the pan started getting too crusty.

Mixed honey and Dijon mustard, painted the other chicken pieces and set them in another heavy pan, added chicken stock, covered to boil, then simmered, re-painting occasionally with honey-mustard.

Drained and mashed the potatoes with garlic, half and half, and butter. Should have tried some honey in that too, but didn't think of it.

Removed chicken pieces, made pan sauce with the honey-Dijon, which came out way too thick.

Cooked some carrots in the honey-sesame that was pretty saucy already.

Here are blurry pics in the teeny little plates I am using in an effort to lose weight.

Family liked the honey-Dijon braise, less enthusiastic about the honey-sesame.

Both need to be prettier but have promise.

http://i800.photobucket.com/albums/y...s/32eb2d62.jpg

http://i800.photobucket.com/albums/y...s/64180676.jpg

http://forums.pelicanparts.com/uploa...1332548041.jpg

Pork Tenderloin with Chili Sauce. As I search for recipes to use up my peppers (see threads above) I used dried anchos & pasillas with stuff to create the sauce. The pork was rubbed with a simple store-bought chipotle barbecue sauce.

I know, it needs some green veg on the plate for balance . . .

Ian

Great job Ian! And you too JYL....

My vote is for some Asparagus spears Ian. Looks very tasty!

:D

My wife said the same but it was a seat-of-the-pants meal that I made up as I went along. I was happy to find a good use for the dried chilis. With a few mods to the enchilada sauce recipe that I used as a base, I will have a killer sauce for pork & chicken.

Ian

Does anyone have a recipe that is something in between cake and bread?

The Food Network website is a gold mine for recipes of all types:


Food Network - Easy Recipes, Healthy Eating Ideas and Chef Recipe Videos

Machacca
 

Scottish short bread?

For one year, I would like to go to a different Pelican's home for dinner... Tough decision on who would be first Shaun? Tabby for Ribs? Ian? Jyl?

I'm going to jyl, but there is a passel of talented cooks in this thread. I like to think I can cook but am humbled by the complexity of some of these dishes.

I Agree!

v1.0

Savory bread pudding. total failure on so many levels unless you wanted a ton of heavy, overly rich rosemary-garlic bread.

lamb, french baguette, heavy cream, olive oil, roasted garlic, rosemary, feta

http://forums.pelicanparts.com/uploa...1332896583.jpg

Shaun,

You should try and make a souffle of the ingredients you mentioned..

Instead of bread pudding make it a souffle you will have to play with the ratios of ingredients etc..

Thanks Tim, I will. Definitely leaving out the feta. adds nothing but salt and chevre would have been better. studding it with cherry tomatoes would have yielded big dividends as well as milk+half&half with an egg yolk for richness. v2.0 is next week. also needs much greater ratio of meat and vegetables to bread.

3 bites of this and you were full. wanted to make a new comfort food. this is more like coma food.

so glad for the 08 St. Michelle cab now, though hard to type.

In a vacation cabin, arrived late after a long drive, improvising dinner in a kitchen direct from 1972 and a pantry of stuff not much younger than that.

Salad of vinegared beets, goat cheese, wasabi peas. Grade awarded by hungry family: B.

http://i800.photobucket.com/albums/y...s/cbe991c4.jpg

Caijun andouille sausage in a sweet-savory sauce of sausage fond and beet juice. Grade awarded by hungry family: C.

Oh well. I think I need to take these ingrates backpacking. No-one ever complains about dinner while backpacking.

http://i800.photobucket.com/albums/y...s/a33d5814.jpg

"Salad of vinegared beets, goat cheese, wasabi peas. Grade awarded by hungry family: B."

add roasted pecans (or let them starve a bit longer) for a higher grade

This was my first attempt at a paella tonight--hopefully I get the benefits later:

http://forums.pelicanparts.com/uploa...1333161381.jpg

My wife is an artist in the kitchen...

http://forums.pelicanparts.com/uploa...1333170383.jpg

Well? Did you? ;)

Ian