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Fried catfish and greens

 

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Drunken noodles to go with pork belly--I'm SO mad I forgot to take a picture of the belly.  Best I've ever made using @Duvelpork belly method.  I would have come to blows over who got the last of the crackling parts but Ronnie let me have it ;) 

 

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So, because he did that, I made him venison chicken fried steaks (one of his favorites) last night.

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some champagne to celebrate the changes in DC.

and dinner was quick and good.

Thick spaghetti with shrimp, garlic, peas and parsley- some butter and pasta water to finish

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Roasted butternut squash and carrots with chipotle, some garlic, cumin, coriander seeds, anise seed. Finished with feta and pumpkin seeds.

Cornmeal frittata with mushrooms and cheeses (feta, motz). Under mole poblano (first attempt at making one, good, but some balancing needed).

Rice with lime (zest and juice), coriander seeds, cilantro.

 

 

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~ Shai N.

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@Kim Shook, thanks for the inspiration.   I'm working today and Moe needs soft food for another day or two, so I think

on my way to work I'll pick up a rotisserie chicken, one with enough drippings to make gravy and make hot chicken sandwiches for dinner.

 

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Last night's dinner spaghetti with my

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 favourite Pork, garlic and fresh basil meatballs. 

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We had chili last night. A Kenji Recipe using just dried chilis and no tomato. Serious deep flavor. Used a 3lb chuck roast cut into bite size pieces. topped with pickled onion, pickled jalapeños, chopped raw onion/cilantro and sour cream

My vaccinated friend came over and brought this new release Rhys Alpine pinot.  very new world and fruity

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On 1/21/2021 at 4:31 AM, gfweb said:

@mgaretz Looks great!  What were your BSOA settings...and what was your breading?

 

Sorry for the delayed reply.  I made a mental note to respond when I got back to a computer, but of course that's the wrong place for reminders!

 

The breading was 3 steps:  flour seasoned with salt and pepper, beaten egg and panko seasoned with salt, pepper, onion and garlic powders (actually granulated), paprika and sugar.  I don't measure but about 1/2 cup of panko, a tsp of salt and sugar, and about 1/2 tsp of the rest.

 

Dry the chops (onion rings don't need it) then dredge in flour, then dip in the egg then coat with panko.  Place in the air fryer tray. Once they are all on the tray, spray them lightly with cooking oil spray.  I use an olive oil spray.  Into the BSOA on air fryer mode at 400F for 15 minutes.  All cooked together, but you can do in batches if you are feeding more people.

Edited by mgaretz (log)
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Mark

My eG Food Blog

www.markiscooking.com

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35 minutes ago, mgaretz said:

 

Sorry for the delayed reply.  I made a mental note to respond when I got back to a computer, but of course that's the wrong place for reminders!

 

The breading was 3 steps:  flour seasoned with salt and pepper, beaten egg and panko seasoned with salt, pepper, onion and garlic powders (actually granulated), paprika and sugar.  I don't measure but about 1/2 cup of panko, a tsp of salt and sugar, and about 1/2 tsp of the rest.

 

Dry the chops (onion rings don't need it) then dredge in flour, then dip in the egg then coat with panko.  Place in the air fryer tray. Once they are all on the tray, spray them lightly with cooking oil spray.  I use an olive oil spray.  Into the BSOA on air fryer mode at 400F for 15 minutes.  All cooked together, but you can do in batches if you are feeding more people.

Thanks!

Did the batter stick to the basket? That's a big problem for me

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30 minutes ago, gfweb said:

Thanks!

Did the batter stick to the basket? That's a big problem for me

 

No, for two reasons.  1.  The panko provides a buffer between the egg and the basket.  2.  I don't use the stock basket (never have).  Instead I use something like this:

 

https://www.amazon.com/Gotham-1463-Elevated-Nonstick-Crisper/dp/B06W55WL7Q/ref=as_li_ss_tl?dchild=1&keywords=crisper+tray&qid=1611346003&sr=8-3&linkCode=ll1&tag=blasphemy08-20&linkId=106de9a8d16e57fed5a182b73426607d&language=en_US

 

It cleans up pretty easily.  I have a small one and a big one and I really like the fact that there's a pan underneath to catch the drippings and crumbs.  I rarely flip or toss what I air fry with it.

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Mark

My eG Food Blog

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My NEW Ribs site: BlasphemyRibs.com

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This recipe  looked good and it was but I didn't notice that it was a Martha Stewart recipe until I got back from shopping.  I have noticed sometimes on her recipes, the list of ingredients don't always jibe with the directions.  This one said bone-in pork chops when they must have meant boneless because the directions said to pound them thin and then after cooked and before serving, to slice them up.  I did neither and they came out OK.  Charlie said it was good.

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Edited by Norm Matthews (log)
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@robirdstx and @liamsaunt and @Norm Matthews – thanks to you three, I’ll be putting Katsu on the menu list for next week! 😁

 

@Ann_T – your spaghetti and meatballs look so good!  I think that you’ve inspired me! I hope that Moe is feeling better soon!

 

Stopped at a favorite Greek/Italian restaurant to pick up dinner.  We shared the tiropita and spanakopita:

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I had the gyro:

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Mr. Kim had the special baked spaghetti with pepperoni, meatballs, peppers, mushrooms, and Italian sausage:

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We both got salads w/ the house dressing:

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It was all so good, and the place is so close that I think it’s going to become our go-to Greek/Italian place.  I can always do Greek and Mr. Kim is a baked spaghetti addict. 

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Inspired by @Kim Shook, I stopped on the way to work and picked up a Rotisserie chicken and made hot chicken sandwiches for dinner tonight.

Added the drippings from the container to a skillet and cooked until they browned.  Added a little butter and made a roux.  Added chicken broth and seasoned with

salt, pepper and rubbed sage.

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Made enough gravy for two open faced hot sandwiches. 

Served with twice fried fries and canned peas. 

 

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8 hours ago, JoNorvelleWalker said:

 

What spatula, please?

 

 

It's the Mercer Praxis heavy duty 5"X6" turner. (eG-friendly Amazon.com link) It's very large, so it's basically going to be a unitasker in my kitchen. But it's well made and does the job. The edges are thin and sharp enough to get under the burgers -- no need to use a razor scraper like Kenji does.

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