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On 5/13/2018 at 7:11 PM, ness said:

Would like to hear about the marinade on the chicken. Need to mix it up a little here too. 

1/4 cup reduced sodium soy sauce

1/4 cup pineapple juice

1/4 cup brown sugar, packed

2 tablespoons ketchup

3 cloves garlic, minced

1 tablespoon freshly grated ginger

1 teaspoon sesame oil, I left this out. 

1 teaspoon Sriracha, I left this out. 

Marinate over night. I'm going to inject it also next time.

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7 minutes ago, Chief Grey Bear said:

1/4 cup reduced sodium soy sauce

1/4 cup pineapple juice

1/4 cup brown sugar, packed

2 tablespoons ketchup

3 cloves garlic, minced

1 tablespoon freshly grated ginger

1 teaspoon sesame oil, I left this out. 

1 teaspoon Sriracha, I left this out. 

Marinate over night. I'm going to inject it also next time.

Pineapple juice has an enzyme that causes meat to break down and is often used as a tenderizer on tough cuts.

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We had an urge last night for pizza even though it was not Friday night.

 

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Interesting Blue Apron recipe tonight: Cento yellow tomato with gnocchi and side flavors of capers, roasted red pepper, oregano, crushed red pepper, garlic, and cream. Pretty tasty and something I can repeat from locally available ingredients.

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4 pounds of spaghetti noodles turned into sesame noodles for the 8th grade picnic. Now in baggies in the frig.

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Marinated chicken cut off the bone, Mexican spices, asiago and Colby cheeses melted on top of saffron rice. Served with a commercial refried beans. The Folly version of Arroz con pollo.

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           Anyone still eating? ,

    I know some of us are.  Today we heated up water and did sous vide again. Plus a Cesar salad with from scratch Cesar dressing that included good stuff like a raw egg yolk and anchovy fillets.  We procured a couple pork tenderloins. Got them home and did a bit of trimming, very little. A little smoked salt, garlic pepper and a small can of chipotles in adobo sauce. Mashed the peppers and put this all in a bag including adobo with the loins. Did not vacuum seal but did the water displacement method and zipped the bag shut.  Dropped into 134 degree water and let it go for almost two hours. While this was happening Pat picked red romaine Lettice out of the garden. Man I like shopping in the front yard :) . No pesticides or herbicides or other nasty things too worry about. Might have to flick off a worm but that is all.  When loins were done pulled and drained off the chipotle juice and retained it. The meat was dried and I got a skillet hot outside on a propane burner. Put in a dollop of butter then seared the meat,

thumbnail_0519181619.jpg    After the sear pulled meat and put in a slosh of white wine and while skillet was still hot scraped up the skillet bits. Then added the chipotle and cooking bag juice and thickened to a sauce. I know what you are thinking it will be blazing hot. Well it wasn't, spicy but mild on the hot scale,thumbnail_0519181626a.jpg  Plated up and fixed the salad. All is good here in BilletHeadVille as we feasted,

thumbnail_0519181634.jpg   The pork had a pink blush and could be cut with a fork,

       BilletHead

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