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
Saw an instagram recipe for arayes which is pitas stuffed with seasoned ground chicken and fried. Sounded delicious so I made it last night.
The filling is ground chicken breast, red onion, cumin, sumac, garlic, cilantro, parsley, feta, harissa, salt and pepper.
Made the typical accompaniments I like with kebab and similar dishes - taboulleh, tatziki, and hummus. Some sriracha (underwood farms) to round it out.
Mal and Jack making me want an early lunch
Looks ossum Jack. How long did you dry it for?
4 minutes on each side over direct high heat in cast iron on the grill then moved to top rack and baked at 400 for 10 minutes
Unbelievable Wellington Wrath! God damn!
thats a lot of sauce I'd probably drink it
sumac is the only ingredient thats new to me, maybe the have it at the bougie markets like whole foods?
taboulleh, tatziki, and hummus home made? amazeballs
edit: I've been watching tons of Jacques Pépin videos on youtube. Tons of recipes, under 6 minutes most of them
https://www.youtube.com/@JacquesPepinFou...
I want to try his Poulet Chasseur, also Chicken in Cream Sauce is super interesting in that he boils the carrots and shrooms, and really simple. Compare to getting the frozen tv dinner equivalent!
Guess I'm the guy that never got hummus. Although incredibly easy to make at home, it just seemed so bland, until I doubled the amount of Garlic. But then I got an anxiety attack deciding what cracker to eat it with.
Finally landed on the Triscuit balsamic vinegar and Basil tomato, or cracked pepper and olive oil. Wheat thins are good too, but a little on the crunchy side for my taste.
Wheat Thin Flavors:
Artisan cheese: Wisconsin Colby
Artisan cheese: Vermont White Cheddar
Big
Chipotle
Dill Pickle
Fiber Selects 5-Grain
Flatbread Garlic & Parsley
Flatbread Tuscan Herb
Hint of Salt
Honey Mustard
Lime (limited time 2013)
Multigrain
Original
Popped – a popped chip variety of Wheat Thins[10]
Ranch
Reduced Fat [11]
Sour Cream and Onion
Smoked Gouda
Smoky BBQ
Spicy Buffalo
Sundried Tomato & Basil
Sweet Onion
Sweet Potato
Zesty Salsa
Triscuit crackers come in a variety of flavors, including Original, Reduced Fat, Roasted Garlic, Rosemary & Olive Oil, Cracked Pepper & Olive Oil, Balsamic Vinegar & Basil, and Fire Roasted Tomato. Other flavors include Four Cheese & Herb, Greek Feta, Hint of Sea Salt, and various seasonal or limited-edition options like Ginger & Lemongrass, Mediterranean Style Olive, Garden Herb, Cranberry & Sage, Sriracha, Pumpkin Spice Autumn, Fig & Honey, and Roasted Red Pepper & red bean
.
Which begs the question: what's the difference between a garbanzo bean and a chicken pea?
Spoiler
yes I posted all that to tell a lame joke
Spoiler
stoned again? most likely
Spoiler
recently had a stroke? true story. maybe I should do an AMA thread
Spoiler
I never had a garbanzo bean on my face
The tabbouleh tatziki and hummus are homemade, yes.
Using a food processor and blender I can pull all three together in about 8 minutes flat (excluding an hour to rehydrate the bulgur wheat)
My favorite home hummus includes chipotles in adobo. Yum.
Damn CC, hope you're on the path to a full recovery.
FW that wellington is significantly better than my first try at wellington last summer. Nice work
Get well CC!
Damn!
Please do. I'm in. At the very least give us some details--especially about how you're doing.
My favorite home hummus includes chipotles in adobo. Yum.
Damn CC, hope you're on the path to a full recovery.
Doing fine. Thanks. Maybe I'll post some details tonight. Right now my sleep schedule is from about 4:00am to noon.
tuscan inspired chickpea, tomato, and spinach stew
No beauty shot today because it was 3:45 in the afternoon and I was hungry. I forgot to fix lunch at actual lunchtime because I was involved in another project. So here's the quick and dirty plating in the chipped bowl I generally water the cat in.
adapted from here: nourish and fete with a few changes: I deglazed with white wine before adding the tomatoes and broth because I had some to use, so why not? Used BTB not-chicken instead of broth, so I skipped adding extra salt. It didn't need any. And I cooked my chickpeas from scratch two days ago because I prefer them over canned, and omitted the rosemary because ugh, rosemary.
Saw an instagram recipe for arayes which is pitas stuffed with seasoned ground chicken and fried. Sounded delicious so I made it last night.The filling is ground chicken breast, red onion, cumin, sumac, garlic, cilantro, parsley, feta, harissa, salt and pepper.Made the typical accompaniments I like with kebab and similar dishes - taboulleh, tatziki, and hummus. Some sriracha (u
I really, really want Greek now and I literally just ate.
My first ever Beef Wellington. Very happy with the result but quite a fussy thing to cook. Definitely something only worth doing for a special occasion or to impress. Albeit I think it would get easier and quicker next time and beyond as I get used to the process
Looks fantastic- stop showing off those forearm veins
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Hummus is excellent in a pita or lavash bread with some chicken, onions, tomatoes…basically a chicken gyro with hummus instead of tzatziki, but you could throw tzatziki in there too, you know, you’re on your own journey.
feta would make it mo' betta
hummus can also make a wonderful pizza base instead of tomato sauce, provided it has enough moisture to withstand the cooking heat.
add all the same gyro ingredients you mentioned above plus olives, pepperoncini, and anything else that strikes your fancy.
may i also recommend not overlooking what dill pickle can bring to a pita party
Got my beauty shots of my soup/stew today. What a difference careful plating and photographing makes:
That looks great!
Awesome photos. The more I zoom in the better it looks. Post more food.
thanks everybody. Was definitely happy and a little surprised that it came out so well. I bought very expensive eye fillet and I think that was money well spentWhat to serve it with was also something I spent time on. I settled on mashed potato and green beans which I think was a decent choice. But I'm interested in what anyone else has served/been served as an accompanime
Mashed potatoes arre my favourite choice. dauphinoise is a good alternative.
Green beans or any slightly bitter green vegetable works well but I a also like to make some vichy carrots.
having avichy carrots along with a green vegetable as sides gives the plate a great balance of savoury, bitter and sweet.
Mashed potatoes arre my favourite choice. dauphinoise is a good alternative.
Green beans or any slightly bitter green vegetable works well but I a also like to make some vichy carrots.
having avichy carrots along with a green vegetable as sides gives the plate a great balance of savoury, bitter and sweet.
Thanks and interesting. Actually my gf suggested a honey glaze roast carrot which is pretty similar
