Cooking a Good Everything Else
Thought I'd take El D's advice and create another thread for cooking discussion, as steak is wonderful, but pork, meatba
4th turning, baby. Back to basics, I love it!
Gifted myself a skewer pan from Amazon. It’s not expensive. Quality to match.
First cook with it today was chicken shawarma, did about 3 lbs boneless skinless thighs that I cut butterfly-ish before marinating.
Similar marinade to the NYT shawarma recipe you can find. Made tatziki and tabbouleh.
Pretty good! Not sure how much extra flavor or utility I get from the skewer pan but it’s showy. Can’t wait to try it with some pork shoulder in an al pastor marinade with pineapple.
Pan ordered. Looks just great.
How often did you turn the meat?
A bit of a learning curve here - I spun the pan 180 due to handle placement about every 20 minutes for the first hour, but then realized I can just spin the meat on the skewer with utensils so turned about every 10 minutes from then on
I also shaved down the cooked edges for service and let the rest of the stack finish on the grill because I was getting an internal temp of about 130 in the center when I shot that second photo above.
mayo striper (striped bass)
first you catch and fillet the fish
Spoiler
then you put the fillet down on a greased pan and preheat oven to 425 degrees
sprinkle salt, pepper, thyme, oregano, lemon juice and cut lemon rinds on the fish
the spread mayo over that and sprinkle bread crumbs on top (i often skip the bread crumbs cause celiac but today had gluten free ones on hand)
forgot to take photo of that
bake for 10 minutes (but will probably need 5 more minutes), when flesh has turned white and comes apart when pried with a fork it is done
really good, best way to eat stripers by far imo
Any idea what you guys would do with a huge zucchini from the garden?
Staying with my wife’s grandmother that has one. Not sure she’d go with a suggestion but I’ll try.
She’s been stuffing them with a pork mixture, along with potatoes and tomatoes.
zuchini is elite
just slice it and fry it
goes amazingly with sliced kielbasa
That was going to be my rec (except for the kielbasa, which is probably fine), but I was afraid it would sound gauche itt.
zoodles are good if you cook them very very slightly
otherwise, scoop the seeds and grate it up. From there:
freeze and add to chili, soup, stews etc and it pretty much dissapears
zucchini bread
zucchini fritters (combine with garlic, herbs, flour, egg, seasoning and deep fry)
those grandmother hands are the original kitchenaid
no additional attachments required except love
those grandmother hands are the original kitchenaid
no additional attachments required except love
Yeah she’s an interesting women, she’s 86 and has more energy than most people half her age. She does a lot of classic French dishes. Not haute cuisine but like a good coq au vin, pistou soup, onion soup, slow cooked ox tail with root vegetables, stuff like that.
one of my dad's go to recipes
it's amazing
brown kielbasa and take out
fry onion and peppers
throw in a can of tomatoes
add zucchini/summer squash
tarragon, marjarom and salt to taste
throw kielbasa back in and then serve
it's usually quite wet so works perfectly with rice on the side
Yeah she’s an interesting women, she’s 86 and has more energy than most people half her age. She does a lot of classic French dishes. Not haute cuisine but like a good coq au vin, pistou soup, onion soup, slow cooked ox tail with root vegetables, stuff like that.
grandmere probably still has the energy because she never turned it down
endurance is a french word after all
so want to taste her soups and queue de boeuf
will need a lot more wine before interest in the coq
grandmere probably still has the energy because she never turned it down
endurance is a french word after all
so want to taste her soups and queue de boeuf
will need a lot more wine before interest in the coq
Her coq is probably one of her best dishes.
This is a similar dish. It’s some type of poultry, not chicken. Cooked in a similar style but uses cider instead of wine.
Not much to look at but tastes great. Has chestnuts and some dried fruits, apples in it.
please keep posting delicious grandmere dishes
Cutlet sandwich for the phish concert last night. Pesto, cutlet, prosciutto, mozz, tomato, arugula, balsamic.
are cutlet sandwiches at phish concerts a thing?
Butter chicken!
No good pictures, but we gave some standard chicken parm a shot at home last night. Yes we are beginner home cooks and not super adventurous.
Man they turned out fantastic and were pretty damn easy. Loved it.
Cutlet sandwich looks great. You should stay home and eat an extra sandwich rather than go to the Phish concert.
Dat cutlet.
