1) We hosted friends and extended family for the second Seder this year. I think I had every cooking vessel going—Brisket in the smoker, chickens on the rotisserie over my grill, soup (with your broth) in the instant pot, (your) ratatouille in one oven, roasting sweet potatoes (with fresh thyme and some smoked beef fat from the brisket) in the other, and broccoli steaming on the stove top. And some cold salads we made the day before to lighten things up. It (amazingly) all the food came together at the right time, and everyone had a wonderful meal and time together.
2) Smoked Paprika, garlic powder, ancho powder.
3) The butter chicken from our local Indian place.
1. I made these smoked beet balls with japanese sweet tater and mung beans. Made a fresh peach sauce with a little heat to complement. I made up the recipes on the spot but they were a major hit. I had wanted to smoke beets for a while and it was worth it.
2. Cumin, coriander, smoked hot paprika (from spain).
3. Most recent wish list thing was wanting to learn how to make garlic scape spheres that I saw some dude make on a cooking show. I found myself longing for more cucumber recipes since it’s been such a prolific cucumber year. Haven’t had any “remarkable” meals out lately.
Oh I know. The local Bhuddist temple does this basil eggplant and a basil mushroom dish that are out of this world. Ive come close but havent been able to recreate it fully.
1. Just made a Jewish New Year dinner for me and some friends. The highlight of the dish was the honey lemon ginger gelato (s/o to Farmers Honey) and apple crisp.
2. Garlic powder, cayenne, and paprika.
3. There's a sushi spot on the UWS in Manhattan that has these fried brussel sprouts in a sweet soy glaze. I've tried to make it myself but it's never been the same level of crisp on the sprouts
Thinking about doing tallow fried crispito or chimichanga soon. Any tips or ideas? Is the tortilla itself enough for breading or could something be added to enhance the crunch? Thinking maybe a verde pork guiso as the filling. Heavy amounts of Monterrey inside, obviously
Yeah for crispito/changa just fry the tortilla, no breading necessary. Ideally a tortilla that isn't too thick, make sure your fry oil is up to correct temp and don't overcrowd as the drop in temp will make finished product greasy and soggy
1) We hosted friends and extended family for the second Seder this year. I think I had every cooking vessel going—Brisket in the smoker, chickens on the rotisserie over my grill, soup (with your broth) in the instant pot, (your) ratatouille in one oven, roasting sweet potatoes (with fresh thyme and some smoked beef fat from the brisket) in the other, and broccoli steaming on the stove top. And some cold salads we made the day before to lighten things up. It (amazingly) all the food came together at the right time, and everyone had a wonderful meal and time together.
2) Smoked Paprika, garlic powder, ancho powder.
3) The butter chicken from our local Indian place.
wonderful to hear!
1. Baked Salmon on topped with panko and aged Parmesan
2. Paprika, Cumin and black pepper
3. Lamb tajin from a Moroccan place in San Diego
1. I made these smoked beet balls with japanese sweet tater and mung beans. Made a fresh peach sauce with a little heat to complement. I made up the recipes on the spot but they were a major hit. I had wanted to smoke beets for a while and it was worth it.
2. Cumin, coriander, smoked hot paprika (from spain).
3. Most recent wish list thing was wanting to learn how to make garlic scape spheres that I saw some dude make on a cooking show. I found myself longing for more cucumber recipes since it’s been such a prolific cucumber year. Haven’t had any “remarkable” meals out lately.
Oh I know. The local Bhuddist temple does this basil eggplant and a basil mushroom dish that are out of this world. Ive come close but havent been able to recreate it fully.
Iberico tenderloin medallions, lemon herb pearled couscous, romesco
Chipotle, lime, garlic
Uni panna cotta from Here’s Looking At You in LA K-Town
1. Just made a Jewish New Year dinner for me and some friends. The highlight of the dish was the honey lemon ginger gelato (s/o to Farmers Honey) and apple crisp.
2. Garlic powder, cayenne, and paprika.
3. There's a sushi spot on the UWS in Manhattan that has these fried brussel sprouts in a sweet soy glaze. I've tried to make it myself but it's never been the same level of crisp on the sprouts
Thinking about doing tallow fried crispito or chimichanga soon. Any tips or ideas? Is the tortilla itself enough for breading or could something be added to enhance the crunch? Thinking maybe a verde pork guiso as the filling. Heavy amounts of Monterrey inside, obviously
Yeah for crispito/changa just fry the tortilla, no breading necessary. Ideally a tortilla that isn't too thick, make sure your fry oil is up to correct temp and don't overcrowd as the drop in temp will make finished product greasy and soggy
1. The romesco sauce from this recipe. My kid thinks it is ketchup. https://www.bowlofdelicious.com/paleo-greek-meatballs-keftedes-and-romesco-sauce/
2. Cumin, Fly By Jin Mala Spice Mix (or just szechuan peppercorns), and paprika.
3. The gnocco fritto from here: https://www.macchialina.com/