Summer is here! Lunch, burger just before cheese.

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Mike, that looks phenomenal!

Cheesy Baked Bacon Potatoes

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I have stumbled on a cool way to grill chicken. Spatchcock, then debone the bird, leaving drumstick and wing bones. Season both sides of the bird, in the pic below it is a ready made "mesquite BBQ mix". Then insert the skeleton back in the bird - that's the breastbone-rib cage-shoulder bones, and the pelvis-thigh bone. Place chicken bone side down on grill, in the pic they are on a bed of rosemary. Grill on low heat, but in this case I turned the heat up briefly so that the rosemary would catch fire and smoke. When the breast interior is about 120F, flip bird over and grill the skin side, pull bird at 140-150F breast interior depending on your tastes. Remove the skeleton, serve the whole bird, skin side up, on a platter. Cut it into pieces - drumstick, thigh, breast - in front of guests and dish it out, keeping skin side up. As they eat, someone will wonder out loud where are the bones?

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Also last night - total cheat, dipped one face of scallop in flour-salt-paprika mix, then seared just that face until the flour was browned. Scallop looks cooked but is almost completely raw. Good for guests who are squeamish about raw shellfish but need to learn better. Pear-serrano chile relish and wasabi on the side. Put a bit of oil and a smear of wasabi on the underside of the scallop. Fish roe on top.

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Also roasted carrots drizzled with melted chocolate (don't laugh, it is good), mashed rutabagas with plenty of butter-cream-nutmeg, radishes simmered in pork boullion (guests said they'd never seen a cooked radish), purple potato string fries, and a roasted chard-Gorgonzola cheese-yellow beet thing.

What's the fancy French word for this?

JR

Not sure. My wife made it, I don't know where she got the recipe.

Question for the foodies:

If you are making beef fajitas, what cut do you usually buy? Recipe calls for flank steak but I am not a big fan so what is your choice?

I've extended the deboning to the drumsticks before, but it is time consuming and the whole bird doesn't look right without the knuckle at the end of the leg. Hmm, I now realize one could debone halfway down the drumstick, pull the leg inside out, saw off the leg bone short of the knuckle, then put the leg back in its proper shape. Maybe I'll try that.

Skirt is also used, I think. But you're going to marinate it and cut it into strips, and serve it in a jumble of stuff, so I don't feel the exact cut is critical. Something cheap.

Smoked baby backs with Memphis dry rub.

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Ian

Agreed. Just bias slice the dense cuts thinly - round, rump, sirloin etc so they fry fast & don't have time to toughen.

Ian

Skirt, hanger steak, rib eye, chuck eye...

Marinate briefly in lime juice, salt, pepper, Mexican oregano, maybe a little garlic.

JR

I have never heard the term "hanger steak" What other common name does that go by?

Hanger steak is probably my favorite cut of beef....

Each animal has just one....

Has been said that the Butcher usually kept these for themselves...

Hanger Steak

Feta Chicken


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Last weekend's fare:

Seared rare Ahi on spring mix salad, edamame beans, sweet peppers, and sesame ginger dressing. Rosé of Pinot Noir and white rice to complete:

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Big Rib eyes on the grill, potatoes sautéed with onions, fresh asparagus:


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Hunan roast fish: Roast sea bass surrounded by veggies in a fiery sauce...sweet potato, onion, celery, bok choy, some veggies that the s/o could not translate into english...

It was seriously good, also taro soup with some unidentified greens

Lunch for two $22. some amazing food bargains in Flushing



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Omg, I am literally salivating looking at that picture and reading your description.

A similar dish I had on Gui Jie (Ghost Street) in Beijing awhile back....

This is mudbugs (crayfish) in a fiery sauce with many vegetable....This is not strip mall USA Chinese take out....

Ignore the scary person behind the dish.....



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