A personal kitchen diary. I try new recipes and make notes on what works and what doesn't. Sometimes I can things, and sometimes I dry herbs. This is the story of my kitchen.
A personal kitchen diary. I try new recipes and make notes on what works and what doesn't. Sometimes I can things, and sometimes I dry herbs. This is the story of my kitchen.
Alison Roman’s Home Movies make me feel like I can do anything. I saw her episode on grilling a whole fish a year ago, and last Thursday I tried it myself. I realized later I didn’t even do the lemon in the directions she posted. …
Step 1 The herb rub/marinade: 2 TBSP Dijon mustard 1 TBSP Mayo 5 cloves of garlic (original recipe says minced, I made into a paste instead) 2 Springs fresh rosemary, chopped 2 springs fresh thyme, chopped 1 tsp coarse salt Step 2 Pat dry your …
Step 1 The herb rub/marinade: 2 TBSP Dijon mustard 1 TBSP Mayo 5 cloves of garlic (original recipe says minced, I made into a paste instead) 2 Springs fresh rosemary, chopped 2 springs fresh thyme, chopped 1 tsp coarse salt Step 2 Pat dry your …
Alison Roman’s Home Movies make me feel like I can do anything. I saw her episode on grilling a whole fish a year ago, and last Thursday I tried it myself. I realized later I didn’t even do the lemon in the directions she posted. …
This is barely a recipe, but so delicious, fast and easy. It’s now on the weeknight dinner rotation for sure.
Here’s all you need:
Bone in, skin on, chicken thighs (however many you plan on serving)
Cherry tomatoes on the vine
1 garlic bulb
Olive oil, kosher salt, seasoning salt of your choice
A sheet pan
Preheat oven to 450 Fahrenheit
Pat the chicken dry and then brush with olive oil. Season both sides liberally with seasoning salt if you like (I used Johnny’s Seasoning Salt) or with kosher salt and pepper. Place on the sheet pan, and be sure not to crowd.
Scatter the tomatoes around the chicken. Cut the garlic bulb in half and place in two spots on the sheet pan. Drizzle the tomatoes and garlic with olive oil, and season with kosher salt.
Roast 30 minutes, and check with meat thermometer. If needed, roast a little longer until the chicken thighs reach 165 Fahrenheit.
I served my chicken over rice along with the tomatoes, and the pan juices made a delicious sauce without doing anything to it at all, although I’m sure I could whisk it into a pan sauce with a little doctoring as well.
The flavor on this was incredible for something so easy.
Ingredients 4-5 bone in chicken thighs (if they have skin on them, pull off and discard) 2 cups blended roasted green chilis 2 cups chicken broth 1 small onion, diced 2 garlic cloves, minced 1 tsp kosher salt 1 1/2 tsp ground cumin 1 1/2 …
Simple, delicious, and refreshing 1 Orange 1 Ruby Red Grapefuit Honey to taste 1 handful fresh mint Peel and slice the citrus into rounds and arrange on a plate. Drizzle honey over the sliced citrus. Scatter mint leaves on top!
It was a fridge foraging day yesterday, and this was a pretty good result. It could be improved upon, maybe simply with a longer simmer.
1 pound raw shrimp, shelled and deveined
2 links andouille sausage, in 1/2 inch slices
1/2 cup diced celery
1/2 cup diced onions
2 cups crushed tomatoes
2 cups chicken broth
Tony Chachere’s or your favorite Creole seasoning
Rice to serve
Sliced green onions to serve
Rinse the shrimp in cool water and then season with salt and pepper. Set aside in a colander.
Brown andouille slices in a large skillet over medium-high heat.
Remove the andouille to a plate and add the celery and onion to the skillet. Lower to medium, and sauté in the fat from the sausage about six minutes to soften.
Add back the sausage and then stir in the tomatoes and chicken broth.
Stir in the Creole seasoning. I used about a Tablespoon. Season to your taste.
Bring to a boil, and then lower to a simmer. Next time I would add more like 4 cups of chicken broth, and then simmer it longer. I was in a hurry this time, but the soup would have been better with a longer simmer.
Bring the soup back up to a boil just before serving and add the shrimp. The shrimp will be done in about 3 minutes.
Yesterday I added a scoop of rice to the bowl and poured the soup over it, and then snipped some green onion over the top.
Today I simply reheated it as a brothy soup. Like many soups, it was even better today than yesterday.
These may be the best black-eyed peas I have ever made. Is it because they are Rancho Gordo beans? Could be! Rancho Gordo beans are so high quality. Could it be because I used a slow-cooker—basically my go-to way of cooking beans now. Could it …
Reverse Sear Porterhouse Cut Pork Chops 1-2 Porterhouse cut chops, at least 1 inch thick Coarse kosher salt 2 cloves garlic, peeled and cut in half Freshly ground black pepper Olive oil to coat the bottom of the pan Salt the chops generously on both …
1 lb thin asparagus cut on the diagonal in 1-2 inch lengths
peanut oil
1 lb ground pork
3 green onions, dark green parts only, thinly sliced
3-4 cloves minced garlic
1 large squeeze ginger paste
2 tablespoons soy sauce
Toasted sesame oil to drizzle when serving
Rice or noodles to serve
Prepare everything in advance as it goes fast once you get started. Pat asparagus and green onions dry.
Add a small amount of peanut oil to a large, deep sauce pan or wok, and heat over high heat until there is shimmer (may smoke). Add 1/2 the asparagus, salt, and try to stir only once, letting it blister. If the asparagus is very thin, this may only take 2 minutes, but unlikely to take more than 4 minutes even for thick stalks. Remove from the pan to a plate, add small amount of peanut oil to the pan, and repeat with the remaining asparagus.
Remove the rest of the asparagus and lower the heat to medium. Add the ground pork in a single layer, crumbling with your hands, and let it brown undisturbed until it starts to get a little brown and crispy on the bottom, 1-2 minutes, and then stir. Let it cook through completely, 2-4 minutes.
Add the green onions, garlic, and ginger paste. Add the soy sauce and add back in the asparagus. Heat through. You might adjust seasonings at this point to your taste.
I had gotten a little too much oil at this point so I removed the mixture to a plate with a spider to drain off the oil
This can be served over rice, as is, over noodles, however you like! Drizzle with toasted sesame oil, with a light touch.
2 roasted poblano peppers, peeled and seeded, cut down the middle but not split open Grated Monterey Jack cheese 1/2 to 3/4 cup crushed tomatoes Ground chipotle pepper powder and garlic salt to taste 3 beaten egg whites Preheat oven to 400 Fahrenheit. Lightly oil …