BKEats

Chicken tinga al fresco... I am so lazy, i was in the butcher shop and they were selling chicken tinga... Which their version is chicken and onions with some tomatoes, lime juice and cumin.. Oh well, i added more lime and more cumin... I also bought fresh cooked tortillas from the store instead of making my own.. It took was zero effort and maximum results.: Beast, two layers Come at me bro:

I use to make pasta dough a couple of times a week when I was catering... I had it down so well that I could make pasta dough for a hundred without measuring anything.. I can still make pasta very quickly and without measuring but, yeh, we are talking for small groups... I got home from work a 952 pm and was eating this pasta dish at 10:22 or so... And while you are supposed to let dough rest for optimal results, i can have a plate of noodles from scratch ready in about the time it takes for the water to boil.. The agnolotti takes longer obviously... I purchased these ramp sausages and with not much creativity, stuffed them into pasta, served with a butter and stock Literally just smushed and stuffed: I just add that my wife doesn't like sausage.. not the taste, but the packaging.. Take it out, roll it in a ball, make a patty, that's all fine... Butter and stock and parm... As I put the raw pork in the dough, it had a little burst of juice, the ramps made it like oniony and reminded us of chinese dumplings a bit.. So, i am doing this again I think and going to add this excellent jarred XO sauce we carry in the store

sweet set up!

Burgers tonight. my daughter loves sweet potato fries...I absolutely abhor them.. i hate them. i think less of people, besides her, for liking them. Burgers were 5 oz patties. I salted, added garlic salt (i never use garlic salt, but, in laws cabinets, i gave it a shot, it was good) But yeh, i didn't want to fuss, didn't want to turn on the bbq.. I set the burner on its lowest temp, didn't worry about the mailard reaction.. just kept them juicy, cooked them to 125, though my inlaws requested rare! topped with cheese, onions tomato, mustard. Made a slaw with cabbage, carrot, sesame oil, toasted almonds, mirin, sugar and soy.

So, it's the last night I get to spend with my family for a bit until I head back into the thick of things.. It was a low stress day.. I am leaving my inlaws, i did a careful assessment of the inventory and I was also on a mini cooking break.. I really wanted no distractions, just time with everyone. Lunch was leftovers.. Leftover fried rice and some of the casserole.. I smushed some of it into a smaller casserole dish.. topped with bread crumbs (panko) and some of the found mozzarella that was already used as a top. baked for like 30 minutes or 40 minutes at 400.. Then refried the fried rice.. Fried rice, good as ever, we added some chili crunch chinese hot oil with fried shallots. I think this was a late shot Casserole, crispy cheese top, also added some more grated parm. Then after lunch we did a project..

sounds truly delightful

Pasta with the boy.. I had some leftover semolina pasta dough from the other day.. The adults were not hungry as they had eaten breakfast but, I had gone on a 5 mile run and skipped breakfast minus a piece of bacon so, I was hungry and so was the boy.. My MIL has her grandmothers hundred year old pasta rolling pin but, when the boy gets involved, i like to use the roller with him.. He is actually really good at making pasta... I just change the dial and he rolls it all the way out.. In keeping with the fun and making it an activity, we hand cut the pasta too.. Under strick supervision, he rolled up the dough and cut it himself and unraveled them himself and well, i made the sauce.. Which was garlic, the end of an open box of tomatoes and ricotta cheese.. You can see the rolling pin off to the bottom left: Added some the last of the ricotta and some parm: It was really good, we split it: Red pepper flakes for pappa Then later on in the day I had a beer with the seeds from the spaghetti squash.. I roasted and added salt and curry to them:

Pancakes and bacon for 5:

Getting rid of all the stuff in my MIL fridge that is about to go bad.. I made a chicken curry.. Browned chicken, added onions and ginger, curry that happened to be in my glove box, next to my ravioli dowel. Added tomatoes, some yogurt at the end and some garam masala. Unfortunately, or whatever, i thought I turned off the one burner where the chicken is after i added the yogurt but, i hadn't and the sauce broke.. Still delicious.. Then I made fried rice with the last of the spareribs, carrots, egg, onion, garlic, scallion, ginger, soy and the last of the hoison sauce

I made serious eats chinese spareribs recipe.. I made them twice so far.. Once at home with baby backs, once for my father in law.. I figured he would love these.. Pretty easy recipe, the hard part is that it takes three days to marinade. Shaoxing wine, hoison, five spice, honey, soy sauce and thats about it... Cook covered and then reapply marinade and blast... They are delicious.. Served with rice and bok choy.. The bok choy was ginger, chinese vinegar, soy and oyster sauce. Ginger and garlic too: I made an extra cup of rice for fried rice for today..

I brought up a ton of food to my inlaws.. In addition to the meat I mentioned, 5 lbs of flank, 5 lbs of pork chops, dry aged ribeyes, ribs and chickens, I brought up ricotta cheese, assorted cheese, sour cream, tortillas, cabbage, ginger, garlic and assorted groceries for my daughter. And well, i feel like I haven't yet to wear out my welcome not to mention, I have been cooking every meal and still haven't eaten as much as I brought... Last night, I made pork chops with this spaghetti squash casserole.. My mother in law handed me a 6 lb spaghetti squash.. She didn't want it to go to waste and well, i have limited experience with spaghetti squash.. I am happy i cooked with it because, it's super easy to work with and rather versatile. So, after perusing the interwebs, there wasn't anything too exciting.. It all seemed like ways to shoe horn the squash into being this faux healthy pasta alternative.. Like, spaghetti squash bolognese or something like that.. Then I was thinking, oh, let's just make a ravioli filling with it. But, i felt like the stringiness would be lost.. Anyway, I had ricotta cheese so, I typed in spaghetti squash and ricotta. Rachel Ray's recipe popped up.. I had exactly three cups of ricotta, i had exactly a pound of mozzarella, I had exactly a pound of spinach. The stars aligned.. I must say, I rarely follow recipes.. I love to read them but, never even considered reading or using something from Rachel Ray.. But, as I read this recipe, all the boxes checked off.. It was essentially spinached mixed with ricotta, crack and egg in, add parm, garlic, nutmeg, add cooked spaghetti squash, place in a casserole dish and topped with mozarella.. It was so simple, maybe 20 minutes of prep and less than 1.5 hours of cooking. At this point, you have spinach, parm and ricotta.. I could have done many different familiar things with that, at this point. Lots of pasta ideas as I have been wanting to make cannelloni for a long time.. But, that didn't help my spaghetti squash issue.. Rachel leaves the seasoning up to you.. She suggests 2 cloves of garlic, I went closer to 6.. I used two whole nutmegs and a punch of salt and a shot of lemon... The results were wonderful.. The ricotta was really light.. It was not as creamy and unhealthy as I expected.. I mean, 3 cups of ricotta mixed in with a 7 pounds of vegetables essentially.. If this was paula dean, there would have been cream cheese and heavy cream or a bechamel or maybe three pounds of gruyere or swiss or all of it with some bacon.. But, it was actually fairly light and healthy feeling.. The five of us, didn't even eat 25 percent of the pan... Served with bone in pork chops and apple sauce. I would 100 percent make this again.. But, I would also use this as a hot dip, if I wasn't leaving tomorrow morning, I would make this into a pizza topping, or a calzone, this would be an excellent lasagna, cannelloni, or a few other things.. Even perfect on a thanksgiving table. Anyway, sorry for all the mean things I may have said about rachel ray in my youth..

Happpy bday

that fish looks really good..

We took a long walk.. maybe 2 hours... On the way, my son found several robin eggs that were cracked open.. We found one intact with some dents in it.. So, we were going to walk it home and see if we can help the egg hatch.. Well, it last 10 minutes before my son dropped it... Which inspired this lunch... bacon egg and cheese. I really like hot egg and cheese on cold or room temp bread.. Untoasted potato bread. Three pieces of bacon, 2.5 made it on the sandwich as my son was hovering.. One egg, one slice of cheese, sriracha, salt and pepper.. Very simple, super delicious.

Hey, I think I remember everything I put in to this.. Or, I think I may remember what I did. Either way, I think it's time I start writing some of these things down for myself. Pasta dough recipe made 20 ounces 2 cups of semolina 4 eggs 1 lb of mushrooms chopped 1/4 stick butter 1 tablespoon of olive oil 2 shallots minced 2 garlic cloves minced 1 tablespoon of salt 1/2 tablespoon of dry thyme 1 oz of vermouth 1/2 of lemon 1 tsp of paprika 1 quarter cup of parm 1 quarter cup of ricotta served 4 as a starter Made a couple of trays of agnolotti. The sauce was 3/4 stick of of butter, a squirt of lemon. Cover with grated parm: Plenty of dough leftover for other things:

against

My little boy was happy to see me: Pizzas for lunch.. my mother in law had frozen dough that I let sit out.. When threatened with tuna sandwiches for lunch, i busted these out... I think she bought it somewhere.. no pizza peel, no pizza stone.. it came out really good.. my father in law said, i don't understand why people have to fly in 7 thousand pound ovens when you made the best I have had in a long time in our half broken oven.. So that was good.. It was super thin and very crunchy..

Oh, I should mention.. We are kind of in the woods up here.. like a 100 miles outside the city, in the woods, i would say for sure.. So, with me I brought, 5 lbs of flank steak, 6 dry aged ribeyes, about 1.5 lbs each, 4 whole chickens, 5 lbs of pork chops and 4 racks of ribs.. Marinating the ribs, broke down the chickens into 6 ounce portions for the girl, aka my daughter as she is on some crazy diet where she weighs everything.. Here are the chickens I broke down.. Back in the bakc for stock.. my inlaws have a vaccum sealer so, we made quick work of it.. I don't think I ever broke down chickens so fast..

Sorry, computer dieing, can't wait to look at everyone's food.. So, I haven't seen my son in 1.5 months as I was quarentined and working and well, didn't want to infect parents, or kids or whatever.. but, before heading back to the front lines, I am taking a few days off to visit my kids.. Made a steak tonight.. Flank steak, i used my thai marinade.. was missing more ingredients so, well, improvised.. made a flank steak for the inlaws and kids.. I served with a simple yellow lentil daal and a salad... We ate late as I made pizzas for lunch that everyone really enjoyed.. perfect temp, if I dont say so myself.. Kids haven't seen me in some time.. If I can make other people good food, i best not be sleeping on their steak. The Boy had a milkshake for dessert

Totally! When they mentioned NO, I immediately remembered eating many a po boy with debris.. My wife loves some place I forgot but, it has shrimp and debris in New Orleans.. But yeh, garbage, debris, ha, similar, in my mind... Was totally thinking of Rochester and the garbage plate. Glad there isn't a yiddish dish, Chazeria. Thank you!

Well now here is a 4th noodle. I rolled it out to a 5 and then hand cut: this was my wife's second favorite, to the peanut butter noodles. I used the remaining meat from the spareribs, carrots, cabbage, mushrooms. Forgot the sprouts. I think I like thinner and spaghetti noodle to this one...

Got it! Ok, new orleans.

. II went to six but, I would say, 5 or six on the kitchen aid is a good thickness. I used the spaghetti cutting attachment but, next time, I would hand cut. I feel like the ideal width is somewhere in between a spaghetti and a fettuccine. I think this cut was perfect for cold noodles.. In fact, the sesame noodles at my favorite offering in Manhattan, is maybe a 7 or 8 thickness and they are using the fettuccine width. And here are mine, i made a small serving as I couldnt resist. and here is the noodle with the peanut butter sesame paste.

Can you describe this more.. I don't know what beef debris is exactly.. It's cooked down some cut of beef and then a pan gravy. Is there dominate flavor or seasoning. I've heard of this I think in Rochester? Is it a sandwich? Is it normally on mashed potatoes, fries, or wedges or all of the above in addition to rice, pasta or garlic bread.

Made Alkaline Noodles today.. I essentially baked baking soda for an hour.. I followed this blog https://gingerandscotch.com/baked-baking-soda-alkaline-noodles/ mixed with water and tossed in with the noodles. It was essentially like making a pasta dough. Except you add this alkaline water. ran it out to a 6.. cut with spaghetti cutter. I have dough left that I will hand cut. To try them out I made this sichuan sauce.. amazing.. Delicious, chewy, just so good. then I decided to go just straight up sesame paste, sesame oil, peanut butter, sugar, hoison, soy, sriracha, vinegar, ginger and garlic. then I made lo mein. beef.. this was my initial intention but, well, the noodles were so good and I wanted to try different dishes.. I have some left where I want to make just a traditional garlicky thin brown sauce that is served at the end of meals.. Lo mein: Beef: Beef goes in, gets browned and removed.. Then vegetables are cooked briefly and taken out.. Then the noodles go in and are cooked in oil for a few.. then you throw in some ginger and garlic, then beef and veg.. then I poured a sauce in the mixture and cooked together for a few.. This was so good.. Miss A asked me where I bought the noodles. No time to spare, or take a pretty shot, you eat the noddles while they are hot