What's Cooking?

[Mitch f]

Chinese/American  fusion -Chinese New Year supper

[rps]

I seared two chicken legs in duck fat and removed them and turned down the heat. I sauteed red onion, celery, carrot, bell pepper, and mushroom in the residual fat. I added a minced garlic clove and a rounded Tablespoon of tomato paste to the mixture. I cooked the mixture until the paste turned dark brick red.

Then I added about a half inch of white wine and cooked it off.

I put the mixture in a slow cooker with a bay leaf and herbs, a double handful diced waxy potatoes, a large splash of Col. Pabst Worcestershire sauce and a splash of fish sauce.

I peeled the skin off the chicken legs and added them. I then mostly covered the legs and set the cooker on low.

Later I will pick the meat from the bones, thicken the liquid, and add corn, peas, and spinach.

My lovely wife has started a batch of those wonderful rolls.

Comfort food on a miserable day.

 

[Johnsfolly]

5 hours ago, Mitch f said:

Chinese/American  fusion -Chinese New Year supper

Looks great!

[BilletHead]

          Birria de Res

   While poking around  New your times cooking I found this recipe. I remember @rps saying something about this NYT cooking site. Well we mad this today. Super good meal I urge you to try it,

Birria de Res Recipe - NYT Cooking (nytimes.com)

 

         

[ness]

Woke up this morning and dinner was still on the deck and doing fine. 

Basic prep -- nothing fancy here. Boiled lobster tails with melted butter. Filet with salt, pepper done in screaming hot cast iron skillet to rare, finished with a little butter. Wifey loves the Italian beans, so she got them. A little bubbly that we didn't end up needing last weekend.  

 

It was all delicious, and just the right portion size for us. It left room for dessert.

So about dessert...Saw this one from Chef John / Food Wishes the other day. He's one of my faves. Basically a chocolate pudding/custard thing. Egg yolks, cream, sugar, chocolate (I used Lindt 70% cacao). Even a little butter at the end. This one rates a double-dang. I think ness 2.3 summed it up nicely when he said, 'Holy $%#&, that's good!' Will make this again, but can't do it often. 

 

 

[rps]

19 minutes ago, BilletHead said:

          Birria de Res

   While poking around  New your times cooking I found this recipe. I remember @rps saying something about this NYT cooking site. Well we mad this today. Super good meal I urge you to try it,

Birria de Res Recipe - NYT Cooking (nytimes.com)

 

         

I visit a few sites on a regular basis and take two magazines. The magazines, Cooks Illustrated and Cooks Country, come from the same company.  The web sites are Serious Eats and the New York Times. I subscribe to NYT digitally, so I find it easy to search their database. NYT has the most diverse recipes in terms of global cooking.

In addition, the daughters compete to give me great cookbooks for Christmas every year. The three I tout to others are Rick Bayless - Mexican Kitchen; Marcella Hazen - Classic Italian Cooking; and Frank Stitts - Southern Table.

BH, that looks really good.

 

[rps]

18 minutes ago, ness said:

Woke up this morning and dinner was still on the deck and doing fine. 

Basic prep -- nothing fancy here. Boiled lobster tails with melted butter. Filet with salt, pepper done in screaming hot cast iron skillet to rare, finished with a little butter. Wifey loves the Italian beans, so she got them. A little bubbly that we didn't end up needing last weekend.  

 

It was all delicious, and just the right portion size for us. It left room for dessert.

So about dessert...Saw this one from Chef John / Food Wishes the other day. He's one of my faves. Basically a chocolate pudding/custard thing. Egg yolks, cream, sugar, chocolate (I used Lindt 70% cocoa). Even a little butter at the end. This one rates a double-dang. I think ness 2.3 summed it up nicely when he said, 'Holy $%#&, that's good!' Will make this again, but can't do it often. 

 

 

Well done, sir!

[rps]

Nancy's great rolls and a bit of chicken stew.

[ness]

Beef shanks braised in red wine and beef stock with onion. Parsnips and carrots added later. Shredded beef, defatted, thickened a bit and added it all back together. 

[rps]

Bacon, broccoli, and cheese twice baked potato.