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Ribeye, broiled in preheated cast iron pan to 115F. Slice, truffle salt, melted butter.

Hey, great burgers! I want a burger now. Need to go have this post-steak heart attack first, be right back.

Seem to be out of capers. may make a pan reduction with some white wine and stock.

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needs more garlic

while scrounging through the bin, old Chinese lady at the market today: "Food without garlic is nothing."

Some of that will be ground with white beans, basil, oo. most will just be eaten like candy.

Are you still beating your GF up w/ roast chicken recipes? Are you collecting a harem?

some details on that chicken recipe, looks top notch

We were kidding around the other day and the throwdown is back on. Since she loves lemons so much, I decided to taunt her last night. The best part of this dish is the drippings. tons of lemon and garlic flavor in the bottom of the dish. In the future, I'll add the wine to it while roasting, capers in the last 15 minutes. 1 hour 15 minutes at 400 seems to be perfect for a 4 lb chicken.



Thanks, not much of a recipe, just one chicken stuffed with rough chop sweet onion and lemons, season chicken with S&P, lay on the lemon slices and surround with lemon, garlic heads and potatoes. Drizzle garlic heads with olive oil. add 1/4 inch of water and roast. As noted above, I'd add 2 cups of sweet white wine in the future. Great chicken flavor with Whole Foods chickens, super moist at 400 for 1.25 hours. note that the inside of the thighs may be a little pink which is fine by me.

May I recommend a dry one, instead?

Try it with one onion, one lemon, no garlic, half a cup of white wine, the giblets in the pan and some fresh herbs/butter under the skin.

Less can be more...

JR

Most dry wines work better, I agree. For this dish though, I was thinking a full, buttery chardonnay would work well as a counter. but I would definitely leave the (under) skin alone. if anything, I'd tuck some oiled basil leaves into the garlic heads 30 minutes before done, or thyme, or a caper paste smushed in.

I should have added how to eat this. Best done with fingers, tear off some thigh meat, squeeze out a garlic clove, a little lemon chunk and eat. Spoon up some of the sauce and it's heavenly. This could be top 3 chicken dishes I've ever made. The lemon and garlic are perfect.

BTW folks - I made up an excess of garam* masala a couple of weeks ago, so if you are looking to propogate some (meaty) recipes... then in the immortal word of George W. Bush "bring 'em on"


* not to be confused with garum

I'm going to India the first week of April. if anyone wants me to bring back spices and such, LMK.

Bacon Mushroom Cheeze Burger

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thats a big burger, 1.5 slices of american and cant even cover it-holy cow

Ratatouille, pic during layering. Deviated from Julia's recipe, added top layer of cheese and breadcrumbs then broiled to brown.

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I had trout tonight. Filleted, salted, fried skin down in butter and herbes de provence, medium heat, until the skin was brown. Then pour in a bit of sake, cover to steam. I wanted something sweet, so roasted some grapes for 5 minutes, pulsed in the food processor, and piled it on the fish. Looked kinda gruesome but turns out the tastes of trout, butter, sake, and sweet grapes go well together.

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Problem is, I'm still hungry.

well some times ya gotta just starve:)

good lookin trout

we are having some sort of mardi gra party this weekend my wife just informed me

anybody have any boil recipes?

You mean, recipes that involve boiling food? That's pretty broad . . . Narrow it down a bit maybe . . . Or you mean "boil" like "a lobster boil"?

Shrimp boil...
Crawfish boil..

You know, Cajun food...

JR

Filet Mignon stuffed with Lobster wrapped in bacon. YUMMMMMM! The sides were, asparagus, twice baked potato, small salad... This was actually last Sunday's dinner I just haven't gotten around to posting it yet.

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Last night: Sticky Chicken. Fall apart tender & great flavor (esp the skin).

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Ian