Nice!
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I made this curry chicken tonight. I don’t have scotch bonnet peppers, so went the mild route with a few shakes of Aleppo pepper.
I’ll make this again. I used all chicken thighs instead of a whole chicken.
https://www.seriouseats.com/jamaican-curry-chicken-recipe-7371772
I also made mac and cheese with fontina.
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Red Curry Noodles with Shrimp, Summer Squash, and Bell Pepper from an ATK recipe - green bell peppers and yellow summer squash are pan seared and put aside. You make a sauce with red curry paste, brown sugar, fish sauce, coconut milk and chicken broth and briefly simmer the shrimps in it before fishing out the shrimps and adding to the vegetables. Afterward, mixing the rice noodles with the curry sauce for 1-2 minutes before adding vegetables and shrimps. Finishing with peanuts, cilantro and lime juice
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Habanero makes a decent substitute for scotch bonnet peppers. If you take out the seeds and veins it’s really not overly spicy and really add incredible flavor to a curry or stew and you can pull it out if you don’t actually want to eat it!
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Thanks!
I used to grow Scotch bonnets and habaneros, but I haven’t been in the pattern of buying them!
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In the spirit of Pi Day (1 day early), I made a free form sockeye salmon coulibiac with some puff pastry and salmon from the freezer. I included dill, rice, mushrooms and leeks. The seam broke apart where I trimmed it. I need to work on my puff pastry skills a bit more!
Also, braised leeks
risotto with mushrooms and leeks (for weekend lunches)
and deviled eggs (for the weekend)
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Spinach and Herb-Stuffed Mushrooms with Blistered Cherry Tomatoes and Onions based on an ATK recipes - portobello mushrooms are filled with a mix pf chopprd spinach, feta, ricotta, parmesan, panko breadcrumbs, walnuts, scallions, egg, dill and parsley. Topped with some parmesan and baked in the oven with cherry tomatoes and red onions.
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yum
I didn’t have any green onion bings in the freezer, so I put chives in between two cook at home tortillas and pressed them together. Came out pretty good for a last minute replacement.
Added chilled beef shank, hoisin and sugar sauce, lgm chili oil, cilantro and cucumber.
Im gonna have to make these more often as NRB or “Chinese burritos” are between 10-15 dollars now.
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Win
Tried a thing. Red-braised bone-in chicken thigh, but western technique. Riffing off of my staple Jacques Pepin chicken thigh recipe from Serious Eats. I followed his protein cook and then proceeded to pan-sauce it with red-braise ingredients - anise, cinnamon, scallion (debatable, I did white parts only); Shaoxing deglaze; water, soy sauces, and a lot of sugar. Reduced down then basted the thighs.
Garnished with the green onion.
Of course I lost the crisp on the skin. Very classic / canonical flavor profile here but would love to keep workshopping this one; welcome your thoughts if you fancy any.
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Penne with Mushrooms in Creamy Sauce - mushrooms (shiitake, king oyster, enoki, maitake, button) are pan seared and added to a sauce made with bacon, onion, garlic, dried morels, white wine, mushroom and morel broth, heavy cream and cornstarch. Served with penne and some chives
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I’d miss the sauce flavor in the meat and vice versa.
Hate when high end restaurants have fish curry on the menu, then serve curry sauce with a pan-fried piece of fish on top, bec neither the fish nor the sauce taste like what they’re meant to because they didn’t flavor each other.
What if you remove the skin, sous vide or low temp oven braise the thigh in the red braise sauce, reduce the sauce later, make a chicken skin chip (microwave or oven), and put all back together.
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Yeah that’s great suggestion! There was some fond on the pan but red braised pork sings because the two main elements flavor each other. Removing the skin sounds fun as it could take on other complementary seasonings
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That is a brilliant hack!
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Thanks!
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Walleye! My favorite freshwater fish…looks great!
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