Fried green tomatoes.
While brewing a gallon of pumpkin ale, I also whipped up a batch of lamb koftas (well not on a skewer, but grilled) with home made hummus and fresh pita bread. Served up with home brewed nut brown ale, it was good stuff!
(Dammit forgot to flip my tablet again!)
I need to make pitas again, I thought they would be difficult, not really and so good.
This is my third or fourth time with pitas, and finally got them to puff up perfectly! Ya gotta get them really thin, and we used a pizza stone at 475 deg. Really nice toothsome bread, and there's leftover hummus for tomorrow's snacking, too!
Anyone confit?
I heated a bunch of different meats in duct fact (duck, chicken, ham) back in december. It's been in the bottom of my fridge since then. Just had some of the chicken thigh, so tasty.
Smacked.
Thai green curry chicken and shrimp night. Over white oak and charcoal.
View attachment 373756
Nice work. Those look amazing
Looks good. What do you use to season/marinade your meat? I do a marinade of oil, lime juice, garlic, s&p, crushed red pepper. It's good, But I'm looking for something different.
Very similar...
lime juice + salt, garlic powder, "dark" chile powder (whatever that is), cumin, chipolte chile powder, cayenne pepper (if you like it hotter) plus enough oil to get the consistency right.
Sometimes i'll add a pea sized scoop of xanthan gum to help keep it emulsified, but i find that dulls the flavor a touch.
To really up the flavor i cut the meat thick into 1/4" strips, fork a bunch of holes in it, then put it into a vaccuum container for about an hour. That seems to really help suck the marinade in.
Liar!
It's always good to quote so we know whom you are talking about
Looks good. What do you use to season/marinade your meat? I do a marinade of oil, lime juice, garlic, s&p, crushed red pepper. It's good, But I'm looking for something different.
Homemade wild sockeye salmon gravlax, cream cheese, shaved onion, tomato slice, toasted everything bagel. Amazing.
Now that is Breakfast!
Homemade wild sockeye salmon gravlax, cream cheese, shaved onion, tomato slice, toasted everything bagel. Amazing.
Cured with sugar, salt, brown sugar, fresh dill and black pepper. Wrapped and weighted for about 24 hours, rinsed briefly. No heat, no smoke. Here's the recipe I followed, but I skipped the vodka and added a couple of tablespoons brown sugar. I also checked it after 24 hours and it was done. If you let it go 3 or 4 days like the recipe says, it'll be too dry and salty.Is the gravlax smoked? Looks good!
Cured with sugar, salt, brown sugar, fresh dill and black pepper. Wrapped and weighted for about 24 hours, rinsed briefly. No heat, no smoke. Here's the recipe I followed, but I skipped the vodka and added a couple of tablespoons brown sugar. I also checked it after 24 hours and it was done. If you let it go 3 or 4 days like the recipe says, it'll be too dry and salty.
http://www.thegalleygourmet.net/2012/03/home-cured-gravlax.html
Photos: ingredients before sandwiching, sandwiched and wrapped (before weighting), unwrapped (before rinsing)
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