What's for dinner?

Chicken, bacon, and swiss sandwiches with fries
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Tonight a 4 course meal.

Tuna Poke
Wilted Greens Salad with mushrooms & pancetta
Pan Seared Ribeye steak, shallots, garlic & mushrooms basted with browned butter
Chocolate Mousse

Served with a Martin Ray 2015 Stags Leap Cabernet

I salted the steak yesterday afternoon.

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Tuna ready to be turned into Poke.

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The chicken looks good. What makes it Peruvian?

Spices make it Peruvian. Plus the green chili sauce you dress it with. You marinate the chicken for 4-12 hours.

FOR THE CHICKEN:
6 garlic cloves, finely grated or minced
3 tablespoons soy sauce
1 tablespoon aji amarillo paste or another chile paste such as sriracha or sambal
1 tablespoon lime juice
1 teaspoon aji panca paste or 1 teaspoon pasilla chile powder
1 teaspoon Dijon mustard
1 teaspoon ground cumin
1 teaspoon freshly ground black pepper
1/2 teaspoon fine sea salt
1 (3 1/2- to 4 1/2-pound) chicken, halved (see Note) or 4 pounds bone-in, skin-on chicken parts
Extra-virgin olive oil, as needed

FOR THE SAUCE:
1 cup cilantro leaves and tender stems
3 to 4 jalapeños, seeded and diced
1/4 cup/1 ounce crumbled feta cheese
1 garlic clove, chopped
1 1/2 tablespoons lime juice, more to taste
2 teaspoons chopped fresh oregano or basil
3/4 teaspoon fine sea salt, more to taste
1/2 teaspoon Dijon mustard
1/2 tablespoon aji amarillo or other chile paste (see headnote)
1/2 teaspoon honey
1/2 teaspoon ground cumin
1/2 cup extra-virgin olive oil
Lime wedges, for garnish
 
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Spices make it Peruvian. Plus the green chili sauce you dress it with. You marinate the chicken for 4-12 hours.

FOR THE CHICKEN:
6 garlic cloves, finely grated or minced
3 tablespoons soy sauce
1 tablespoon aji amarillo paste or another chile paste such as sriracha or sambal
1 tablespoon lime juice
1 teaspoon aji panca paste or 1 teaspoon pasilla chile powder
1 teaspoon Dijon mustard
1 teaspoon ground cumin
1 teaspoon freshly ground black pepper
1/2 teaspoon fine sea salt
1 (3 1/2- to 4 1/2-pound) chicken, halved (see Note) or 4 pounds bone-in, skin-on chicken parts
Extra-virgin olive oil, as needed

FOR THE SAUCE:
1 cup cilantro leaves and tender stems
3 to 4 jalapeños, seeded and diced
1/4 cup/1 ounce crumbled feta cheese
1 garlic clove, chopped
1 1/2 tablespoons lime juice, more to taste
2 teaspoons chopped fresh oregano or basil
3/4 teaspoon fine sea salt, more to taste
1/2 teaspoon Dijon mustard
1/2 tablespoon aji amarillo or other chile paste (see headnote)
1/2 teaspoon honey
1/2 teaspoon ground cumin
1/2 cup extra-virgin olive oil
Lime wedges, for garnish

Thanks! Appreciate all the info.
 
4 courses here as well. Caesar salad, spinach and ricotta ravioli over red sauce, osso bucco and mashed potatoes, chocolate mousse.
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Great minds think alike. Here is our table.

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Taking the easy way out tonight. Simple roast chicken, rice & grain medley served with green beans and carrots.

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Thai Beef and Basil.....

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Is that a finely seasoned cast iron wok? I have been telling my wife I want to cook more Chinese food at home and get a cast iron wok. She says I am not aloud to buy any more cast iron. But I hate to buy a cheap wok. What do you have an how is it? I think there are good steel woks that can be seasoned.
 
Is that a finely seasoned cast iron wok? I have been telling my wife I want to cook more Chinese food at home and get a cast iron wok. She says I am not aloud to buy any more cast iron. But I hate to buy a cheap wok. What do you have an how is it? I think there are good steel woks that can be seasoned.

It is not cast iron it is carbon steel. Go to a decent Asian market and look for a carbon steel wok. They are cheap and work great.
 
It is not cast iron it is carbon steel. Go to a decent Asian market and look for a carbon steel wok. They are cheap and work great.

Yeah I think I read they will heat up quicker and get hotter too. Now I just have to convince the boss to discard some crappy old stuff we have to make some space. We have so much crap we don’t ever use.
 
Yeah I think I read they will heat up quicker and get hotter too. Now I just have to convince the boss to discard some crappy old stuff we have to make some space. We have so much crap we don’t ever use.

Yes you want a wok that will immediately transfer all the heat to the food which is why you need a high output burner to make good stir fry. You do need to season it like a cast iron skillet. Check out this video.

 
Yes you want a wok that will immediately transfer all the heat to the food which is why you need a high output burner to make good stir fry. You do need to season it like a cast iron skillet. Check out this video.



Imma gonna need a new kitchen. :(
 
Dinner is served. Cornbread is not really sweet at all. Guess I didn’t put enough honey on top. Edges are nice and crispy brown. Chili has fresh ground chili’s, some jalapeño slices and some diced anaheims. Plus onions and a touch of garlic of course. I also mixed a little bit of chorizo into the ground beef. Shazaam. Off the hook flavor. Snuck some Hershey’s chocolate in there as well. I won’t say it is perfect but I am on to something. Good heat and a little forehead sweat. And I added zero cayenne.

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12 hrs on the classic 700 @225. Brown sugar and bourbon rub. Lexington style dip for sauce. #Yum #FeelsLikeCheating


Sent from my iPhone using Tapatalk
 
Still feeling like crap. So, the ol' lady brought me chicken noodle soup from Whole Foods and made grilled cheese sandwiches with smoked cheddar and Muenster on fresh sourdough...

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Tonight, Homemade Meatball sandwiches on Multi grain bread, garlic tomato sauce, with fries.meatballs sand 002.JPG
 
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