My god, js76wisco…
That is an obscene spread, but oh my, does it look fantastic!
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Merry Christmas. Prime rib, lobster tail, baked Yukon potatoes and balsamic glazed Brussels. Bristol Farms choice prime rib was $16.99 per lb. The dry aged prime was $37.99 per lb. I bought the choice but might try the dry aged prime next time.
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pork shoulder braised in milk, riso originario (thanks, Eataly!), carrots simmered in nappa kraut brine finished with butter, daikon simmered in brine finished with Momofuku soy sauce, mirin, and sake
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Happy New Year, everyone!
I made the traditional Sri Lankan New Year’s Day meal of kiribath (coconut milk rice) & lunu miris (spicy onion sambol) with chicken curry. And my fiancé’s parents made some delicious Guatemalan tamales.
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Wowww looks delish
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Cuban empanadas, picadillo filling from Joyce Lafray’s Cuba Cocina, ground beef with garlic, jalapeño, onion, green bell pepper, cumin, oregano, cinnamon, allspice, tomato, raisins, pimiento-stuffed green olives, black olives, and capers
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The LA Times’ article on the “spaghetti is back” meme gave me a craving, so I made some spaghetti sauce from some Cream Co. ground pork (no beef on hand), which turned out to be too chunky for spaghetti, hence the penne. Still craving spaghetti.
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looks bomb
I was craving Sichuan noodles but the fridge was overflowing so I made penne with leftover mapo tofu.
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for lunch today i braised a pork roast. humanely raised, organic pork from a local small farm. dry-brined with coarsely ground spices for a couple of days and then seared and braised today (as chronicled on twitter). ends up somewhere between india, germany and france with sichuan and southeast asian accents.
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Last night I made the Jon and Vinny’s fusilli alla vodka. It was honestly better at home, as it was piping hot and I was able to eat a ton of it.
One question: is there a way to cook with vodka without causing a near fire? When I poured in the two tablespoons to the hot pan, a massive flame shot up and nearly burned my face. I’m wondering if there is a safe approach.
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Add off heat and from a distance. I measure it into a long-handled ladle and add that way. If you’re cooking with gas, keep the ladle away from the burner and your face far back.
The only reason to add the vodka to a hot pan is for the theatrical burst of flame.
I use the second version of the Serious Eats penne alla vodka recipe and it turns out great every time. We add the vodka into the simmering pot of sauce towards the end so no theatrics for us. Making this recipe for my dad’s 80th birthday on Saturday along with a host of other stuff.
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Thanks. Good to know. I used the Jon and Vinny’s recipe published at Bon Apetit. It was really good. I don’t think I wanted any more tomato flavor in it.
The actual conclusion in the article you linked indicates otherwise: " So to answer the question: yes! Vodka does alter the flavor of the sauce in a pleasing way. It adds a touch of heat and a bit of a sharp bite that help balance out the sweetness of the tomatoes and the cream. Is it absolutely necessary? No, but vodka sauce just wouldn’t be, well, vodka sauce without it."
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The only reason to add the vodka to a hot pan is for the theatrical burst of flame.
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As our friend @J_L would say Huge Bite. Mostly because it was like 3 inches tall. Had to use all my strength to squeeze the chicken BLAT into my mouth but it was delicious. I don’t know why that 3rd piece of bread is necessary.
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