scamhi

cool weather and turkey chili. Used whole dried chilis and the flavor was great- 2 anchos, 2 mulato, 2 arbol, 2 morita and 2tbl of tomato paste. Topped with pickled jalapeños, chopped onion, cilantro, avocado and sour cream.

did you add any filé powder? Those shrimp look perfect.

no this was the day after Saturday night. We had these 2 for National Champagne Day

Roast Chicken ...spatchcocked and dry brined 2 days. This time with a fresh salsa verde (1 serrano pepper, 1 shallot, a small bunch of fresh cilantro leaves and stems, a spoonful of basil puree, olive oil and some white wine vinegar) and roasted brussels. Rose Champagne

@Ann_T looks amazing. Can you explain what was in the stuffing? And were the ribs seasoned greek style?

in a 7.5" metal bowl. today's lunch greek salad

Poulet au Vinaigre chicken thighs sautéed and a shallot and 2 garlic cloves added after crisping the skin, Then 1/2c chicken stock, 1/2c red wine vinegar covered until done. parsley before serving Albariño in the glass no picture

leftover lentils reimagined with pan sear italian sausages and arugula salad. cru beaujolais to drink

had a friend over tonight for dinner. sauteed broccoli with garlic, anchovy and chili flake over a slice of fresh mozz. Le puy lentils with carrot, garlic, bay leaves, fresh thyme leaves and onion and wild salmon garnished with crispy prosciutto and dijon mustard. Aligote and Meursault both from 2016 Our friend made an orange scented olive oil cake and sweet milk ice cream

a small can of ventresca belly tuna with red onion, chickpeas, parsley and red wine vinegar and olive oil

last night roast chicken with a grainy mustard gravy and delicata squash roasted in olive oil and salt and marinated in a red wine vinegar, garlic, chili flake olive oil bath with fresh mint. a young and delicious Fleurie

I can only speak to Sous Vide duck breast. the fat does not melt at my cook temp 57 C for 2 hours. I do score the fat side. dry it very well and render starting in a cold cast iron pan. I would poke the skin of the legs to facilitate drainage and not cook more sous vide.

I cooked ground pork shiitake, scallion, sesame oil burgers at a friends house last night. We started with and arugula, fresh fig and blue cheese salad with serrano ham. with the chassange. then grilled the pork burgers topped with extra shiitake and pickled red onions with a premier cru vosne

for home style Korean food Maangchi is wonderful. I love this thread. IMHO that Serbian chicken video on a string was great, I would imagine the breast meat to be over cooked based on how cooked the legs were.

burgers tonight. mine bun free and topped with dijon mustard. roasted butternut squash side. and a favorite rose champagne

I cooked dinner at my daughter's home in Philadelphia. ventresca tuna salad with cherry tomatoes, sweet onion and avocado the tuna used and a turkey cutlet cooked in butter over arugula salad

it's a basic 21" kettle grill and a PITA to have to keep adding coals during a long cook but I have done it.

it's got no sugar. ingredients below.

comfort food Thursday night. Turkey meatballs, sauce or gravy and a nice Gattinara.

@David Ross how much of this dressing do you actually use at one time? I find that garlic gets stronger as it sits.

back to some pan seared dry aged hanger steaks. salsa verde- parsley, arugula, one clove of garlic, I small serrano chili, and one anchovy. 1/4 ripe avocado, olive oil and white vinegar and roasted cauliflower. Brouilly in the glass

I ordered an electric smoker today. Cookshack SM045. Going to put it on my lanai in Florida. We have a weber grill down there but I want to smoke brisket, ribs, pork butt etc.

not a traditional break fast for Yom Kippur. Pork and green bean stir fry with some super young and fresh ginger bought at the greenmarket on Sunday. Sake in the glass.

romano beans from the greenmarket. braised with tomato and garlic. and Chicken Reshmi Kebabs, marinated with ground cashews, yogurt, olive oil, ginger, garlic, chili flakes S&P cooked over charcoal. Gamay to drink

dinner last night. I had a hankering for Chicken Scarpariello. Shoemakers chicken. Used skin on bone in thighs and sweet fennel sausage. The wines were perfectly rustic for this dish.