It's been a spell since I've posted, life happily preoccupies but I'm very delighted to see all the great meals you guys have been making here since my absence so I'm sharing the food fare I had on the menu today at home dulce y agria over rice. Chicken thighs fried in a tempura style batter for lightness and crunch. Follow up my cooking up some red onions, bell peppers and fresh diced pineapple until they are bright in color. Then it's finally tossed in a sauce made up of water, rice wine vinegar, sugar, pineapple juice and ketchup.
You have no idea how badly I want to pretend to be a long lost relative and come to one of your meals.
Don’t even need to pretend - Just show up with a case of decent beer, and we’re golden. How long are you sticking around, so we can get the guest room set up?
Those look amazing. So, I finally got around to trying out a recipe from the Dungeons & Dragons cookbook. Otik's Spiced Fried Potatoes from the Inn of the Last Home in Dragonlance. I loved those books as a kid/teen and read them religiously. If a new one was out, I was at the book store that day to get it. The spiced potatoes had stuck with me all these years and I saw the recipe and flipped out. Here's what kills me as I made it: The process is exactly, EXACTLY the same as a recipe my grandma used to call "new potatoes," except for the type of potato and the spices. She'd pull spuds really early in the year so they were very small, and didn't have a very tough skin yet. Just your usual russets. Scrub 'em, cut 'em in half and then start the process. She also used real lard instead of butter and oil for the fat, but that's farm life in the era she came from. So, the process is fairly simple, if lengthy. Chop up an onion, fry it in some oil and salt. Scrub and chop some golden potatoes, boil them until fork tender and drain. Set the onions aside once they've caramelized a bit. Add butter and more oil to the pan, and toss the boiled potatoes in making sure they lay with a flat face down. Don't touch them for six to seven minutes, then flip to another uncooked side. Repeat that process until all of them are nicely browned. At the end, you toss in a spice blend (cayenne, paprika (I used smoked), garlic powder, salt, pepper), then plate and slap some chives on. We didn't have fresh chives so went with dried. I'll be darned if those aren't the best taters I've ever tasted. Even my wife, who isn't a huge spice fan, was all in on them. We made the mistake of having them with some leftover meatballs which had their own spice element, and the spices kind of clashed, but nobody could fault the potatoes for that. We're thinking next time a simpler meat as the main course. Like lightly salted and peppered chicken, or a roast. I really like how they took a traditional method for cooking potatoes and onions and put a twist on it, while still paying tribute to the story that inspired the recipe to begin with. If this recipe is any indication, I'm going to have a lot of fun going through the rest of the book.
That’s a really excellent story, and thanks for sharing it. Stoked to see if you manage to find any other gems in that book.
I've always wished they'd have done a Redwall cookbook. Its a great adventure series, but it always makes me hungry.
I just made some of the best Salmon I've ever eaten. I actually wanted to take a picture but...I ate it too fast. I had been craving some fatty fish for a few days and picked up a fresh salmon filet. Little salt and pepper and coated in olive oil- crispy skin and soft flaky fish. Didn't even need any butter. I ate the entire filet in about 5 minutes. Haha The pictures you guys post look SO good. I've been trying to cook and perfect a "Butter chicken curry" dish and finally got some good results the last couple of times. If anyone has a GFS store in their area and likes Indian/Indian inspired food, they have a curry spice powder that is my new go to.
Well I hope you guys had a restful and filling Labor Day weekend! Before I head back to work for the week and normal food fare I wanted to flex a protein I haven't used in awhile pork. This seasoned chop was cooked in the sous vide with rosemary and garlic till it hit temperature around 140 degrees then seared/butter basted in a screaming caliente cast iron. To serve I laid the chop on a bed of saluted apples and red onions seasoned with allspice/cinnamon in an apple cider dijon mustard chicken stock reduction. (I know that was a mouth full to say and eat. )
