What are you having for dinner? (wanna share your recipe?)

[nursenurse]

The wings were delish, but what i would do next time is add more cayenne, i am a spice gal, and I would leave the butter bath until maybe half way through the wing cooking process so that they crisped up a bit. That said, they were very tasty as is, and I was glad I put the seasoning on before I drove up. Reminded me of the chicken in a basket my uncle used to make at his hotel when I was a kid.

 

[Friday]

The wings were delish, but what i would do next time is add more cayenne, i am a spice gal, and I would leave the butter bath until maybe half way through the wing cooking process so that they crisped up a bit. That said, they were very tasty as is, and I was glad I put the seasoning on before I drove up. Reminded me of the chicken in a basket my uncle used to make at his hotel when I was a kid.

How it’s done in every kitchen I’ve ever worked in is to cook the wings naked (or marinated, but usually naked)… either run through the salamander, at a whopping 600-800degF, or deep fry (I prefer air fried at home, even though I have a deep fryer at home)… then toss them in a metal bowl with 1/3 melted butter & 2/3s sauce, as soon as they’re out of the salamander/fryer. It’s a LOT faster, as there’s no mucking about in the middle, or crossing your fingers the ratio is right but can’t be tested because raw chicken…but also allows for a lot more variation. Hot for you, super hot for you, extra sweet for thee, etc. etc. etc.. Yet they still SEEM as if they were baked in sauce, because the wicked hot wings soak up the sauce you toss them in, as they cool down from lava to “still too hot to eat”, over the 5-10 minutes until they’re served.

 

[Friday]

Lamb Stir Fry?
Hot Israeli cous cous with spiced lamb?
IDK.

- Leftover Lamb, cut into bite sized pieces & rubbed with Baharat (this one, since I was out of my premixed one).
- Israeli (Pearl) Cous Cous simmered in lemon chicken stock
- All the (hot) veg I had on hand that looked like it would go well (snow pea pods, frozen carrot cubes, Chinese broccoli, diced sweet & spicy peppers, diced purple onion, some thin sliced garlic, and some thin zucchini slices. Was bummed I didn’t have any *artechoke, sunchoke, or Kalamata olives, if I make this on purpose instead of with “what’s in the fridge, let’s revamp some leftovers!” defo gonna throw in there*).
- Topped with (cold veg) diced tomato, green onions, & because I was out of fresh herbs, a dollop of cilantro-mint chimichurri I made earlier in the week for some herbaceous Shazam.
(2parsley/1mint/1cilantro/ handful of frozen cranberry/ garlic/salt/pepper/ splash of red wine vinegar/ olive oil… all whirled about in a blender).

Rang a wok with olive oil, and stir fried the hot-veg, added the cooked couscous and tossed that around until it was starting to get golden. Added the lamb bites, stirred for a minute, then shut off the heat and put a lid on it to warm the lamb the rest of the way through. Lid off, stirred in the tomato & green onion & chimichurri.

*A dollop of Greek yogurt on top & a plate of strawberries (on the side) will be added to doing this on purpose!

 

[nursenurse]

@Friday my go to best wings ever cook the wings first just with salt and pepper before dumping on the sauce and baking them a bit longer. I have neither an air fryer nor a deep fryer so i rely on the oven. The one i made last night throws the butter on it right from the beginning, and you baste them during the cook. A whole lotta work lol, and I think they would be so awesome cooked as you described.

 

[RainbowSearchParty]

Pretty boring, but rice and veggies with sauce. Left overs tomorrow will be fried rice, which is more delicious than tonight's dinner, but at least there is veggies involved? Tofu would have been a nice addition, but life is too chaotic to imagine tofu at the moment.

 

[Friday]

life is too chaotic to imagine tofu at the moment.

LMFAO… There are a looooooot of days where adding hot water to ramen? Is. Just. Too. Damn. Complicated.

 

[Friday]

Smoked Ham Shank simmered in chicken broth w sacrificial celery/onion/garlic/bay leaf until fall apart tender (2-3 hours, broth frozen for later use in soup, rice, or black eyed peas); grill marked polenta wedges, red radishes & sugar snap peas.

 

[Teasel]

Made this, though swapped peeling fresh tomatoes for a can of mutti chopped toms because spoons. Also cooked it longer. Or should I say P cooked it for longer. Lucky me. It is delicious. I think red pepper with chicken is one of my absolute favourite flavour combos.

Ooh, also, added cavolo nero, really enjoyed chewing on the stalks too.

Tavuk sote (Easy Turkish chicken stew)

Simple recipe for delicious Turkish chicken stew that everyone loves. Tavuk sote is a true Turkish classic for a reason!

vidarbergum.com

 

[Teasel]

Made this, not cooked chicken or potatoes this way before, it's really delicious. The flavours are singing in me mouth

Serves 4-6
1 chicken, cut in 4 pieces
4 large garlic cloves, finely chopped
Juice of 2 lemons
120ml olive oil, preferably Greek
1 tsp salt
½ tsp ground black pepper
1 kg potatoes
1 tbsp dried oregano, preferably Greek rigani
200ml water

1 Marinate the chicken in the garlic, lemon juice, about 60ml olive oil, salt, pepper and oregano for 30 minutes.

2 Peel the potatoes and cut them lengthwise into quarters or sixths depending on size. Add to the roasting tin, pour over another 60ml olive oil, and mix. Put the chicken quarters on top

3 Roast at 230C/450F/gas mark 8 until the chicken starts to colour – about 30 minutes. Take the roasting tin out of the oven and add 200ml water. Turn the heat down to 180C/350F/gas mark 4 and roast for another 30-45 minutes.

 

[Teasel]

Forgot to say, it's Greek Roast Chicken, with lemon & oregano

 

[nursenurse]

They got us air fryers in the residences where I work. I am not sure I am 100% sold on them for me to purchase one for home. My jerked chicken turned out great in record time, but was not honestly that impressed with the roasted veggies, which I did separately. I actually had a ton so i divided the veggies in two, and oven roasted half vs the air fryer for the other half, preferred the oven roasted texture and flavour wise, of course the air fryer babies were done faster. And that sucker takes up real estate! I can see me using it more when I work in the summer because the place has no central air and it gets stinkin’ hot when you cook.

 

[Friday]

Tokyo Beef Sammies

- Baguettes sliced in halves or thirds, and split lengthwise
- Honey Wasabi Mayo (see below)
- Sliced Avocado
- Rare roast beef, or thin sliced steak
- Bacon
- Provolone -or- Chao Creamy Original
(Toast Crispy Melty & Top With)
- Cucumber
- Lettuce
- Tomato
- Red Onion



Honey Wasabi Mayo Ingredients
9 oz mayo
2 oz wasabi
3 oz honey
1 oz mirin