C. sapidus
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Posts posted by C. sapidus
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Dinner with friends at Bodega Spanish Tapas in Georgetown, followed by the Fabulous Thunderbirds at Blue Alley.
I had pulpo a la plancha (the star of the show), albondigas estofadas, and shared gambas al ajillo with Mrs. C.
New life mission: learn how to cook octopus. 😃
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Palak paneer, the dish that hooked me on Indian food many years ago. Spinach, cilantro, and fresh fenugreek leaves for the greens. Simple basmati rice pulao to go with.
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Well good for Michelin. Tacos are one of the culinary wonders of the planet. 😁
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4 hours ago, Katie Meadow said:
. . . despite my husband requesting it be boneless, they sent him home with bone-in butt. I cooked it and it wasn't quite as tender as the first butt. I have no idea why. But that bone was not inconsequential in terms of waste or in terms of irritation ofcutting around it.
What cut would you use if you wanted pulled pork?
For pulled pork I would use bone-in pork butt 100% of the time. I have tried boneless butt and even when trussed it does not turn out as well. This is smoking around 230°F on a Weber bullet. If I was making carnitas boneless might save some time trimming around the bone.
If the pork is smoked to the proper level of doneness there should be no cutting around the bone. That sucker will just pull clean of the meat.
One of the tricks with pork butt is cooking past "the stall", which is where the temperature stalls while fat and connective tissue are rendering to delectable goodness. This is one of those things where "it is done when it is done", which does not always match our preferred schedule for feeding guests.
The video that @weinoo posted matches my understanding of the cuts, but as you have seen the terminology is all over the place depending where you go.
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Welcome! I look forward to hearing about what you like to cook
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Chorizo, green beans, and an egg, with onion, garlic, chile serrano, and Mexican oregano
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Tacos with leftover guajillo shrimp and a relish of cucumber, tomato, shallot, chile serrano, lime juice, and a little sugar.
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Shrimp with a blended sauce of guajillo and chipotle chiles, roasted garlic, roasted tomatillos, chicken stock, crushed tomato, black pepper, and Mexican oregano. Chiles were toasted, soaked, blended, and strained, and the sauce was fried and then simmered.
Chayote al mojo de ajo - with toasted garlic and lime juice. This was really good mixed in with the shrimp and sauce.
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Chorizo, green beans, and roasted chile Poblano with the last of the chipotle-tomatillo salsa
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Mint-cilantro chicken with spinach, garlic-ginger paste, onion, jalapeno, black pepper, turmeric, and lemon juice
Okra, broiled from above and then baked at the bottom of a 450°F oven. Mrs. C, who does not like slimy okra, approved of its crunch. 🙂
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After a late taco lunch we preferred a light dinner. Raita with salted cucumbers, sliced tomato, and a head of spinach sauteed with ginger and garlic. Chile powder, black pepper, and garam masala for spices.
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"Jamaican Firewalk" sausage and green bean tacos with sauteed white onion and a chipotle-tomatillo-roasted garlic salsa. Mrs. C came home hungry and grabbed most of it.
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Mrs. C baked halibut in the air fryer with a coating of panko, dill, lime zest, melted butter, and mayo. Yum.
I stir-fried baby bok choy with smashed garlic and facing-heaven chiles. Simple and satisfying.
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Keema matar and turmeric rice in butter lettuce wraps
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I want that moussaka @Ann_T!
Sauteed green bean and kielbasa tacos with chile habanero, shallot, garlic, egg, feta, and cilantro. Lovely hot and fruity flavor.
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Mrs. C fried the trout and made the sauce. I stir-fried bean sprouts with shallot, garlic, sliced jalapeno, and chives.
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Patagonian scallops with roasted chile Poblano in a cilantro-lime-habanero sauce.
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I might have a never-used garlic press somewhere. I either chop up fresh garlic with a knife, or smash it up in a granite mortar. We go through several heads of garlic most weeks.
Local organic market often has very good garlic. Grocery store garlic is usually decent. Interrnational market garlic is hit or miss.
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Lately I have been digging hot pickles with kimchi (tuna salad, etc.) - so why not with fried rice? Plus kielbasa, soy sauce, sriracha, and an egg.
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Breakfast tacos with zucchini, roasted Poblano, and cubed kielbasa. White onion, habanero, garlic, cilantro, feta, half-and-half, and an egg.
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Steak salad with a cilantro dressing. Salad included butter lettuce, cilantro, scallions, sliced shallots, pickled shallots, and sauteed zucchini. Dressing was cilantro, lime juice, fish sauce, palm sugar, garlic, and a little Hatch chile powder, all whizzed up in the blender.
NY strip steak was marinated for about an hour with garlic, black pepper, and soy sauce. I didn't feel like grilling in the rain so the steak was "reverse seared" - baked in a 275°F oven for 20 minutes, seared on a cast iron pan, and then rested before slicing. Very tender.
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More invalid food: Chicken and ginger simmered in caramel sauce (ga kho gung), braised cabbage with dried shrimp, and jasmine rice.
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Yassa, apparently based on a Senegalese restaurant in DC. Grilled chicken with a sauce of mustard, green olives, onion, lime, chile habanero, and a bay leaf. Marinade was a paste of garlic, chile habanero, black pepper, salt, and oil. Jasmine rice to go with.
Mrs. C air-fried asparagus with olive oil and balsamic vinegar.
Chicken off the grill:
Plate:
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Zucchini and shiitake mushrooms with chile habanero, garlic, lime juice, black pepper, basil from the garden, and Mexican oregano, somewhat tamed with coconut milk. Zucchini was salted beforehand, which I prefer.
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Breakfast 2024
in Cooking
Posted
Chorizo, roasted Poblano, and green bean breakfast tacos with tomato, onion, feta, and cilantro. Tapatio salsa