Jump to content

HungryChris

participating member
  • Posts

    2,897
  • Joined

  • Last visited

Everything posted by HungryChris

  1. Mortadella and kimchi sandwich on toasted homemade bread with tomatoes and pickles on the side.
  2. Sparren, is this a normal meal for you, or do you want to share what the occasion is? I love caviar, but tell us a few details, please.
  3. Chicken salad and salad, smoked salmon spread and a few pickled onions.
  4. While king crab is my fave, when I see large, clean, snow crab at a good price, $4.99 a lb in this case, I plan a meal. When I was a young man with his first job, the local A&P had a big bin of frozen, self serve, king crab, broomstick sized legs and claws at 69 cents a pound. I think that was one of the first meals I bought for myself. Tonight, we were happy with this.
  5. I just took this hickory smoked salmon off the smoker. For some reason I like it cold better than hot. We'll probably have this as an app the next few nights.
  6. Cuban Mojo Rotisserie Chicken Simple, but killer good! I like to truss the bird before it goes into the marinade. This just makes the follow on steps easier. This baby has spent the night in the arms of Morpheus (and olive oil, garlic, orange juice, lime juice, cilantro and a little S&P, all "zipped up" by an immersion blender). Here she is just out of the marinade. Beautiful, isn't she? Loaded up on the rotisserie. . I just got a stand-by generator that runs on propane and bought my own twin 120 gal propane tanks for the purpose. I had them run the gas line to my gas grill. No more worrying about running out of propane half-way through!!! Here is what we have been waiting for. I served it with garlic cilantro lime rice and broccoli rabe.
  7. It is supposed to get bitterly cold tonight, so I just cleaned out the last of the cold frame lettuce for a big salad tonight. Not bad for Jan 3 in CT.
  8. Stuffed boneless chicken legs. Boning out the legs gets easier with practice. Google will turn up several demos. The stuffing is garlic cooked spinach, crumbled blue cheese and pine nuts. I like to start out with chicken leg quarters because they give you a little extra skin if you peel it away from the backbone before removing it. The removed bones makes a great gelatinous stock. Roll the whole thing up, starting at the small end so that you can use the flap of skin to overlap. truss it up in string. I have done this a few different ways. The string is the most tedious, but produces the best results. Another method is to roll it up on a sheet of aluminum foil and then roll the whole thing up twisting the ends in opposite directions like a tootsie roll. The foil packages are then poached in chicken broth, but the string trussed ones shown here are browned in a skillet. and any unused spinach added along with a few more pine nuts. Then just barely covered in a good tomato sauce and baked at 375 F for 2 hrs and chilled. Once it is chilled, skim off the chicken fat and cut off the strings. Add a little more sauce. Cut in half if the legs were big. Reheat and serve.
  9. Yes, I don't think there should be any flour until the it's time for frying. So the real question is how the breading process would be after it emerges from the IP and my gut feeling is it would have to be chilled prior to breading.
  10. Just curious how the fried chicken would be if it went into the IP, first and then was fried.
  11. My attempt to replicate the char-grilled oysters that we enjoyed so much at Superior Seafood on St Charles Ave in New Orleans. Served with hot bread slices to sop up the garlic and cheese infused oyster liquor.
  12. Yes on both counts, Okanagancook, the heat was maintained at 350 with the middle burner off.
  13. Korean BBQ chicken. Soy sauce, gochujang, brown sugar, bourbon, garlic, ginger and rice wine vinegar and sesame oil. Marinated overnight. Cooked on the rotisserie for 2 1/2 hrs at 350 F.
  14. A local brew, with hopes of a canning operation. I am happy with the size they are now and bring my empty growlers to be filled every other week. I got the Pine, resin and bakers chocolate in this black IPA. I had it with smoked pork ribs and slaw. Quite good, but I like their APA, 8 Days a Week better. It just wasn't on the board on my recent visit.
  15. My little experimental cold frame is in the distance, but it is interesting to note that on Christmas day, here in Connecticut, the lettuce in the foreground is still growing in the garden! I picked from that as well as from the cold frame for a fresh salad tonight.
  16. I too am a fan of the green tomato pickle. This picture is from pickling day in late October, but in the last month they greatly improved in flavor and have been outstanding. I did not have enough from my garden and had to buy these from a local farmer. HC
  17. FWIW, I do believe that this process assumes you have a "frost free" fridge that has a circulating fan. Not sure how well it would work in an older fridge without a fan. HC
  18. One of my first jobs was in the food business and I developed what I think is the same condition. The Dr. called it contact dermatitis and pretty much said it would stay with me as long as I stayed in the kitchen job, which turned out to be true. Gloves were not really the answer, in fact the hot humid environment in the gloves seemed to aggravate it. Years later I returned to the business, but never got the condition again. I knew quite a few people who also suffered from it and many swore by a product developed for treating milking animal udders with the catchy name "Bag Balm" which is widely available. You might try that. HC
  19. Badly needs some paint and caulk, but I assembled this the day before the first frost of the season here. I hope it will extend the season a bit. Lettuce, kale and chard so far.
  20. I have had the benefit of several careers, including among others, carpentry, a stint one summer in a fish market and several years in the restaurant kitchen. When it comes to the sharpness of a blade being crucial, I always think of carpentry first, the blade of a plane, in particular. We would regularly spend hours at night on chisels and plane blade edges and hold informal competitions. The test was how easily you could shave your arm with the blade. In the restaurant butcher shop, the test was how easily you could shave noodle width slices off of a sheet of thin paper. In the fish market, a sharp fillet knife was important, but also of interest is the fact that when skinning fish, a too sharp knife was a disadvantage and we would use the steel at a steep angle to intentionally dull the knife for the purpose. In my own kitchen, I still pride myself in sharpening my knives and can feel and hear the bumps and nicks in the knife edge by the sound and feel of the interaction between the blade and steel. I know when it's time to spend an hour or so with the stone. Like the tomato test already documented, my test, if I can easily shave the non-stem end off of a tomato, it's sharp enough for my needs and I know I can do whatever I have to with the blade. HC
  21. HungryChris

    Large clams

    That size can be used in many ways. They go by too many names, but a common one is middle necks. A mixture of 2 tbs each diced garlic, diced shallots, 1/2 cup olive oil, 2 cups white wine, about 12 sprigs each, chopped, of curly parsley and cilantro simmered together until reduced by half, then blended with an immersion blender. Throw in about 2 dozen well washed clams. Cook until they all open and serve with crusty hot bread slices for dunking. Save any unused liquid and add chopped clams and simmer for a good pasta sauce. Here is another good one: Sautee some diced chorizo with diced shallots and garlic with butter and dry sherry. Mix with bread crumbs and a bit of grated Parmesan cheese to form a paste that will stick together. Scoop out enough to cover the raw clam opened and still in the shell and gently pack down. Add a dash of sherry before putting into a 400 degree F oven and bake for 25 minutes. Serve with lemon and some good hot sauce (I like Crystal). It can be a meal or an App. HC
  22. I had a pretty good crop of tomatoes which are winding down now, but the cooler nights are bringing the shishito peppers to life. HC
  23. March of 2002 for me. Sometime a bit earlier I was searching the web for a place to buy sizzle platters for home use and stumbled onto The Fat Guy website. I spent the next few weeks reading every one of Steve's (rest in peace, Steve) restaurant reviews and essays with great fascination, and one day followed his link here. HC
  24. Shelby, I just put three smashed cloves of garlic, 1 Tsp of dill weed, 1 Tbs kosher salt, a Tsp of crushed red pepper in a quart jar and pack in the peeled hard boiled eggs. I fill the jar to the shoulder with distilled vinegar, top off with water, screw on the lid, shake to dissolve the salt and refrigerate for three days. Nothing fancy, but quite passable. HC
  25. My garden cukes are slowing down, so this might be the last batch. Deb's BIL's chickens are going great guns, so the pickled eggs are how I stay on top of them.
×
×
  • Create New...