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Deboned a couple of chickens. Seasoned them on meat and skin sides, with salt, pepper, other stuff. Placed meat side down, on top of fresh rosemary (big plant in the back yard) in a half sheet pan. Roasted at 400 F. The fat renders from the skin. The meat is essentially braised in the rendered fat, which keeps it from getting too hot or dry. The rosemary flavours everything. To portion, simply cut up with scissors or a pizza wheel. It is moist as heck.
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The s/o bought a new condo in Flushing, in a "different neighborhood" she told me, all restaurants are different and it is to far to walk the 10 blocks back to the restaurants we used to frequent ;)
It ok by me.... in this area of Flushing its Northern Chinese cuisine... Harbin, Jilin, Shenyang. It borders North Korea and Russia... Was called Manchuria.. Anyway thanks to Mayor Bloomberg we found a place that was graded "A" and had some delicious Dongbei cuisine... Cumin Lamb, and clear noodles with shaved dried chicken, and tree fungus in a sesame paste vinegar sauce..... It was a fantastic meal.... the Lamb was seasoned such that the spices tamed the gaminess of the lamb, and the noodles (cold) were a nice foil for the Lamb.. The owners of this restaurant came from a town very near the Korean border, so we got some small dishes of various kimchees while we waited for the entree... In all it was a fantastic meal...and it cost $28 some sodas and dumplings not pictured included http://forums.pelicanparts.com/uploa...1371949953.jpg |
Been Egging a lot since I picked up the BGE!
http://forums.pelicanparts.com/uploa...1372005974.jpg This was Friday night's edition. I figured if I was going to do one fryer, I might as well do two. One was the BGE ceramic Sittin Chicken and another metal one I had at the house but had never used. They were amazing and unbelievably flavorful. http://forums.pelicanparts.com/uploa...1372006113.jpg I used the leftover chicken to make BGE pizza last night with some purchased dough. Half with pineapple for the little guy and the other with tomato and sliced apple. Oh, I'm going to get a slice of cold pizza right now... By the way, I found out that cooking pizza at 550 degrees F will pretty much destroy the felt seal between the halves.... Oh well! |
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Where is the Mac and Cheese....thats what I want to know... |
.............and now in this corner, in the heavy weight 7 pounds of pork lettttttttsssss getttttttttt readyyyyyyyyyyy tooo rummmmmmmmble class.
I present 7 pounds of pulled pork, slow smoked and simmered. An Old Pork Butt Roast in the freezer was put to good use. Step 1. Jab a huge pork roast numerous times with a paring knife, open those slits / holes open with finger thinking of old girl friends. Rub dry Cajun spice rub all over surface and fill the holes with the rub. Step 2, Smoke at ~250 F degrees for about 2 hours, heavy smoke apple the first hour, Hickory the last hour. HEAVY SMOKE, that's a big roast. Step 3, Crock Pot with 1 cup spiced apple cider, and 1 cup vinegar, put on high, leave for 6 hours to render down to pure tender bliss. :) Step 4, using two table forks, pull apart meat into small pieces, pull is an overstatement.........more like, try not to let the whole thing melt before your eyes fall apart it's so moist and juicy. Add a side dish of home made spicy creamy peanut 'slaw, put meat on toasted hoggie roll with more slaw, spice it up with BBQ sauce and more dry rub, and you have a great awesome stunning pretty simple meal. PERFECT! y u m m y burp. so sweet and tender, just like me...........:D http://forums.pelicanparts.com/uploa...1372024789.jpg http://forums.pelicanparts.com/uploa...1372024858.jpg http://forums.pelicanparts.com/uploa...1372024883.jpg http://forums.pelicanparts.com/uploa...1372024908.jpg |
My wife is a serious foodie and she can cook too.
Here is a sampling of some of her recent delicious meals. ( I cook sometimes, but can't compete ) Cumin rice, coconut chicken curry and pickled eggplant. http://forums.pelicanparts.com/uploa...1372040940.jpg Green Pepper and been sautee, sausage, baby carrot pancake. http://forums.pelicanparts.com/uploa...1372040963.jpg Not dinner, teatime. http://forums.pelicanparts.com/uploa...1372040987.jpg http://forums.pelicanparts.com/uploa...1372041022.jpg Mozzarella and meatball Penne. http://forums.pelicanparts.com/uploa...1372041051.jpg Handmade pizza and steamed corn http://forums.pelicanparts.com/uploa...1372041076.jpg Salmon and salad over spaghetti. http://forums.pelicanparts.com/uploa...1372041099.jpg |
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Looks stunning, but................ Other than pretty pictures, it'd be nice to know what we're looking at, other than boiled corn on the cob I see in one of your other photos, and maybe a bit of the process to create these dishes.....:confused: |
This was a BBQ lunch, Kebabs, and a sushi salad, in layers, cucumber on top.
Bamboo shoot pickles..Tomato and kiwi salad. :) Quote:
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Another view.
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............did someone say Key Lime Cheese Cake with a whole bunch of fresh squeezed limes and other love and goodness?
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Dan, I love your wife's presentation. She is a talented cook and beautiful. I have no idea what she looks like but I'm sure her food reflects her.
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This was TV dinner tonight, TV being the TdF. Salmon marinated in pear cider, olive oil, garlic, lemon juice. Crusted with nuts and rosemary and olive oil, baked. Beet greens wilted in duck fat. Quinoa mixed with the fish marinade (that was cooked down and thickened) then balled. It was okay but I over cooked the fish a bit :-( |
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Mussels
http://i800.photobucket.com/albums/y...psf71aedc1.jpg Shrimp salad http://i800.photobucket.com/albums/y...ps0ec8d580.jpg Cabbage salad http://i800.photobucket.com/albums/y...ps1daf25a5.jpg Shrimp, bok choy, almonds, mushroom http://i800.photobucket.com/albums/y...psdbd0db48.jpg |
My daughter caught all this Walleye......up to me to clean and cook it!!! Nothing better than little Cajun style pieces of goodness fried up nice n crispy like!!!! (heart surgeons, may look the other way!!)
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