I made cacio e pepe on Friday. Just spaghetti, Pecorino Romano and fresh ground pepper. Simple and delicious. I made leftovers to chill, cut into squares, egg and breadcrumb coat, and fry for an appetizer next week.
Last night for the Giants' game I had friends over and made a slow roasted ancho pork butt. A great sweet/spicy bbq sauce with it. Sliced, not shredded.
Tonight I had eggplant pecorino- basically an eggplant parm, but with Pecorino Romano and sharp provolone instead of mozz and parm. Considerably sharper flavor than parm, depends on your taste which you'd prefer.
What about you? Anything you loved that you made, had at a restaurant, ordered in or had at a friends' house?
Sunday night I did stuffed chicken breasts with some of the leftover toppings. Provolone and Parmesan, mushrooms, roasted tomatoes, baked in cast iron in broth and cream.
I finally tried one a month or so ago... I was underwhelmed. Maybe all the fanfare. Something in the relish didn't taste right I think. Same thing happened when I tried their pizza a few months back. Sauce was a little to sweet and too doughy for me.
Then made the sauce after discarding most of the oil and tossed the ribs. I did sub sambal for the extra heat rather than more chilies and hoisin for oyster sauce it’s more of a coating than an actual sauce but great flavor. I do have ADHD when it comes to following recipes but even with my changes it turned out great.
I make these once in awhile but I'm looking for another recipe. Care to share? Thanks!
Sunday night I did stuffed chicken breasts with some of the leftover toppings. Provolone and Parmesan, mushrooms, roasted tomatoes, baked in cast iron in broth and cream.
6 pies in the Ooni- what did it take you. 10 minutes total? :) You have enough people around for that many pies?
I walk by that counter all the time, and it really looks good, but I'm always on my way out and never stopped
Nice twist. What could be bad?
In honor of his last game? Nice tribute :)
Did you smoke the shrimp and scallops "dry" and add them to the sauce later?
Only made it there once, but it's a great festival
Victor, does she start with fresh artichokes? I've never had the patience to do that.
Then made the sauce after discarding most of the oil and tossed the ribs. I did sub sambal for the extra heat rather than more chilies and hoisin for oyster sauce it’s more of a coating than an actual sauce but great flavor. I do have ADHD when it comes to following recipes but even with my changes it turned out great.
Thanks for the update, Scott. I've gotta try those. I'm gonna do some ribs Saturday with a rosemary/fennel rub- done in the oven at 350 with a water pan for moisture. (also some brown sugar, garlic powder, red pepper flakes). Outstanding reviews on Milk Street. Served with an oil/lemon sauce. Next time will be your recipe. We're just getting into grilling season here, lol.
Slow Roasted Ancho Pork Shoulder
Ingredients
PORK
1 (about 4 pounds) bone-in pork shoulder roast
1 1/4 cups New Red Chile Adobo (divided use)
1 1/2 tablespoons vegetable oil, olive oil, bacon drippings or butter (each will add a different character to the sauce)
1 small red or white onion (red will make the sauce sweeter), thinly sliced
1 15-ounce can diced tomatoes in juice (preferably fire-roasted)
1 tablespoon balsamic or sweet sherry vinegar
1/2 cup agave nectar or sugar
2 tablespoons Worcestershire
Salt
New Red Chile Adobo
Scant 1/2 cup good-quality ancho chile powder (the amount you’ll get from a typical 2-ounce spice jar)
1 1/4 C water
8 peeled garlic cloves
1/2 teaspoon ground cinnamon, preferably Mexican canela
1/4 teaspoon ground black pepper
1/8 teaspoon ground cumin
1 teaspoon dried oregano, preferably Mexican
3 tablespoons apple cider vinegar
Salt
Directions
PORK
Place the pork on a baking sheet, smear all over with the ¾ cup Quick Red Chile Adobo, cover with plastic and refrigerate overnight.
Light a gas grill, setting the temperature at medium on the side burners (off in the center); or light a charcoal fire, letting the coals burn until they’re covered with gray ash and medium hot, then banking them to two sides. Lay the marinated pork in a V-shaped roasting rack set in a roasting pan. Pour 1 quart water into the roasting pan, set in the middle of the grill (the coolest part) and cover the grill. Cook, basting every ½ hour with the pan juices, at 275 to 300 degrees until the shoulder reaches 190 degrees at the thickest part, 4 to 4 ½ hours depending on how diligent you are in keeping a consistent temperature in your grill. (Live-fire cooks will need to add a couple of pieces of charcoal every 20 or 30 minutes to maintain temperature.)
While the pork is cooking, make the barbecue sauce. In a medium (3-quart) saucepan set over medium, heat the oil, drippings or butter. When hot, add the onion and cook, stirring regularly, until it is soft and beginning to caramelize, about 7 minutes. Add the remaining ½ cup Adobo and stir for a minute, then add the tomatoes and 1 cup water. Lower the heat and simmer until the mixture has the consistency of tomato paste, about 20 minutes. Scrape the sauce into a blender or food processor and process until smooth. Pour the sauce back into the pan and stir in the vinegar, agave nectar or sugar, Worcestershire, a generous ¼ teaspoon salt and 1 cup water. Let the sauce simmer until it’s the consistency of thick barbecue sauce, 30 to 40 minutes.
During the pork’s final ½ hour of cooking, baste it several times with the barbecue sauce. When it’s ready, transfer the pork to a cutting board, tent with foil and let it rest for about 30 minutes to reabsorb the juices. Reheat the barbecue sauce, thinning it out with some of the pork’s pan juices or water, if necessary. Cut the shoulder into ½-inch slices, arrange on a warm serving platter and set before your guests, passing the sauce for them to add to their liking.
Red Chile Adobo
Scoop the powdered ancho chile into a blender or small food processor. Bring 1 ¼ cups water to a boil, pour over the chile, loosely cover the blender or secure the top of the processor and pulse to blend thoroughly. In a small microwave-safe bowl, collect the garlic, cover with water and microwave at 100% for 1 minute. Drain and add to the blender or processor, along with the spices, oregano, vinegar and 1 ½ teaspoons salt. Process until smooth.
I've done barria with beef and it was terrific. I'm sure the goat is outstanding, but I don't plan on being in L.A.
Ingredients
2 tablespoons unsalted butter
6 chicken thighs (about 3 pounds)
8 mushrooms (about 6 ounces), washed and sliced
1 1/2 tablespoons all-purpose flour
1/2 cup dry white wine
1/4 cup water
3/4 teaspoon salt
3/4 teaspoon freshly ground black pepper
1/2 cup heavy cream
1 tablespoon coarsely chopped fresh tarragon (optional)
Directions
Melt the butter in a large saucepan. Add the chicken thighs to the pan in one layer and brown over high heat for about 2 1/2 minutes on each side.
Add the mushrooms to the pan and sprinkle on the flour. Turn the chicken pieces with tongs so the flour is dispersed evenly. Stir in the wine and water and mix well. Bring to a boil and add the salt and pepper. Cover, reduce the heat, and cook gently for 25 minutes.
Add the cream, bring to a boil, and boil, uncovered, for about 1 minute.
Serve sprinkled with the chopped tarragon, if desired.
I actually sous vide the chicken, 165 degrees for an hour,then dry and sear it in the butter and remove it. I add the liquid from the chicken SV bag to the sauce. I keep the chicken in the oven at warm while the sauce is cooking.
I made it with an Edward Delling-Williams recipe for Swiss chard, which Mrs.in Ut really likes.
Braised Swiss Chard, Confit Garlic, and Mustard (or Spinach and Celery)
Ingredients
1 large bunch of Swiss chard rinsed
1 tbsp Extra virgin olive oil
1 head Garlic
1 tbsp Dijon mustard
2 tbsp Xeres or Sherry Vinegar
sprinkle red pepper flakes
Salt
1 cup neutral oil (perhaps sunflower)
Directions
Place garlic in a small pot and cover with neutral oil, bring to a simmer, then cook until tender (about 10 minutes).
While the garlic is cooking, separate the Swiss chard stems from the leaves and cut up the stalks into bite-sized pieces. Place the stalks in a pan then cover and sauté for 7 minutes until they are tender.
Next, add the leaves and sauté until they are cooked (it shouldn’t take long at all).
Add extra salt, pepper, vinegar and mustard and give it a good mix. Strain the garlic but keep the oil, it's delicious! Dress on a plate using a few tablespoons of garlic oil (more if desired), then put the confit garlic on top.
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I SV them for 6 hours at 165 and they were perfect for my liking. I did have to batch fry them in my wok rather than all at one time with additional oil from the recipe I provided in the weekend thread.
Then made the sauce after discarding most of the oil and tossed the ribs. I did sub sambal for the extra heat rather than more chilies and hoisin for oyster sauce it’s more of a coating than an actual sauce but great flavor. I do have ADHD when it comes to following recipes but even with my changes it turned out great.
Thanks for the update, Scott. I've gotta try those. I'm gonna do some ribs Saturday with a rosemary/fennel rub- done in the oven at 350 with a water pan for moisture. (also some brown sugar, garlic powder, red pepper flakes). Outstanding reviews on Milk Street. Served with an oil/lemon sauce. Next time will be your recipe. We're just getting into grilling season here, lol.
I think I'm gonna cut the rack in half and make the ribs both ways. Scott, when you say "long green pepper", could that be an Anaheim? May also put the sauce in a blender before thickening. Would that ruin the flavors of the red and green peppers? Just seems it would be easier to use it as a coating that way, minus chunks
yes, I heard :)
Quote:
In comment 15836638 bigblue1124 said:
Quote:
I SV them for 6 hours at 165 and they were perfect for my liking. I did have to batch fry them in my wok rather than all at one time with additional oil from the recipe I provided in the weekend thread.
Then made the sauce after discarding most of the oil and tossed the ribs. I did sub sambal for the extra heat rather than more chilies and hoisin for oyster sauce it’s more of a coating than an actual sauce but great flavor. I do have ADHD when it comes to following recipes but even with my changes it turned out great.
Thanks for the update, Scott. I've gotta try those. I'm gonna do some ribs Saturday with a rosemary/fennel rub- done in the oven at 350 with a water pan for moisture. (also some brown sugar, garlic powder, red pepper flakes). Outstanding reviews on Milk Street. Served with an oil/lemon sauce. Next time will be your recipe. We're just getting into grilling season here, lol.
I think I'm gonna cut the rack in half and make the ribs both ways. Scott, when you say "long green pepper", could that be an Anaheim? May also put the sauce in a blender before thickening. Would that ruin the flavors of the red and green peppers? Just seems it would be easier to use it as a coating that way, minus chunks
Hey Bill
I did half racks when I SV I would suggest doing the same regardless of the preparation you choose. As far as the chilies the recipe was a little vague, I did tiger skin peppers that I got from H-mart and shishito peppers but Anaheim or Hatch in your region would work. And as I said rather than additional chilies, I used sambal to kick it up a little bit but not much. I also added some ground Szechuan chili peppercorns. It was spicy but we like it that way so use caution if you are not a chili head.
The one thing I wanted to point out is you can sear the rib’s anyway you want really. But if you are grilling, I would avoid the cornstarch. Frying them gave a great texture granted I did it in batches but was worth the extra effort.
I think I'm gonna cut the rack in half and make the ribs both ways. Scott, when you say "long green pepper", could that be an Anaheim? May also put the sauce in a blender before thickening. Would that ruin the flavors of the red and green peppers? Just seems it would be easier to use it as a coating that way, minus chunks
Hey Bill
I did half racks when I SV I would suggest doing the same regardless of the preparation you choose. As far as the chilies the recipe was a little vague, I did tiger skin peppers that I got from H-mart and shishito peppers but Anaheim or Hatch in your region would work. And as I said rather than additional chilies, I used sambal to kick it up a little bit but not much. I also added some ground Szechuan chili peppercorns. It was spicy but we like it that way so use caution if you are not a chili head.
The one thing I wanted to point out is you can sear the rib’s anyway you want really. But if you are grilling, I would avoid the cornstarch. Frying them gave a great texture granted I did it in batches but was worth the extra effort.
Thanks, Scott, and sorry to be a pest, but 2 questions. I got the impression from your writeup that you fried the ribs before saucing them. If that's the case, I was planning to do the same with grilling, so the sauce would not be on the ribs. In that case, couldn't I still use cornstarch in the sauce?
Second, instead of wok frying, would I get the texture you mention by deep trying?
Quote:
hadn't had them for a while so I really enjoyed them.
Victor, does she start with fresh artichokes? I've never had the patience to do that.
Yes. once they're prepped its really on auto pilot. Chicken broth and white wine about 1/3 of the way up, cover the pot and cook on low for about 2 hours. Just periodically check to make sure the broth doesn't dry up, and baste the tops so the insides get moisture
Quote:
I think I'm gonna cut the rack in half and make the ribs both ways. Scott, when you say "long green pepper", could that be an Anaheim? May also put the sauce in a blender before thickening. Would that ruin the flavors of the red and green peppers? Just seems it would be easier to use it as a coating that way, minus chunks
Hey Bill
I did half racks when I SV I would suggest doing the same regardless of the preparation you choose. As far as the chilies the recipe was a little vague, I did tiger skin peppers that I got from H-mart and shishito peppers but Anaheim or Hatch in your region would work. And as I said rather than additional chilies, I used sambal to kick it up a little bit but not much. I also added some ground Szechuan chili peppercorns. It was spicy but we like it that way so use caution if you are not a chili head.
The one thing I wanted to point out is you can sear the rib’s anyway you want really. But if you are grilling, I would avoid the cornstarch. Frying them gave a great texture granted I did it in batches but was worth the extra effort.
Thanks, Scott, and sorry to be a pest, but 2 questions. I got the impression from your writeup that you fried the ribs before saucing them. If that's the case, I was planning to do the same with grilling, so the sauce would not be on the ribs. In that case, couldn't I still use cornstarch in the sauce?
Second, instead of wok frying, would I get the texture you mention by deep trying?
Bill your never a pest.
And yes to both your questions I wok fried first and then made the sauce and tossed the ribs. With the cornstarch on the ribs it made them more crispy and the sauce or more so a glaze it really didn’t need to be thickened honestly after bringing it to a simmer in the wok. If you grill them avoid the cornstarch if you deep fry them just a light coating for texture. Hind sight it’s a pretty easy recipe open to changes the Chinese love the wok method but can be done many ways.
Quote:
In comment 15837801 bigblue1124 said:
Quote:
I think I'm gonna cut the rack in half and make the ribs both ways. Scott, when you say "long green pepper", could that be an Anaheim? May also put the sauce in a blender before thickening. Would that ruin the flavors of the red and green peppers? Just seems it would be easier to use it as a coating that way, minus chunks
Hey Bill
I did half racks when I SV I would suggest doing the same regardless of the preparation you choose. As far as the chilies the recipe was a little vague, I did tiger skin peppers that I got from H-mart and shishito peppers but Anaheim or Hatch in your region would work. And as I said rather than additional chilies, I used sambal to kick it up a little bit but not much. I also added some ground Szechuan chili peppercorns. It was spicy but we like it that way so use caution if you are not a chili head.
The one thing I wanted to point out is you can sear the rib’s anyway you want really. But if you are grilling, I would avoid the cornstarch. Frying them gave a great texture granted I did it in batches but was worth the extra effort.
Thanks, Scott, and sorry to be a pest, but 2 questions. I got the impression from your writeup that you fried the ribs before saucing them. If that's the case, I was planning to do the same with grilling, so the sauce would not be on the ribs. In that case, couldn't I still use cornstarch in the sauce?
Second, instead of wok frying, would I get the texture you mention by deep trying?
Bill your never a pest.
And yes to both your questions I wok fried first and then made the sauce and tossed the ribs. With the cornstarch on the ribs it made them more crispy and the sauce or more so a glaze it really didn’t need to be thickened honestly after bringing it to a simmer in the wok. If you grill them avoid the cornstarch if you deep fry them just a light coating for texture. Hind sight it’s a pretty easy recipe open to changes the Chinese love the wok method but can be done many ways.
Thanks, Scott. Sometimes I think you and Drew must feel like you're breaking in some new help for your kitchens. But it means the world to me having you guys as mentors.
Then made the sauce after discarding most of the oil and tossed the ribs. I did sub sambal for the extra heat rather than more chilies and hoisin for oyster sauce it’s more of a coating than an actual sauce but great flavor. I do have ADHD when it comes to following recipes but even with my changes it turned out great.
I just made the sauce to use tomorrow. I think I'm gonna try it 2 ways- oik frying half the ribs using it as a sauce, and grilling half the ribs, using it as a glaze. Also, looking back at the recipe, the marinade that goes in the SV bag is essentially the same ingredients/amounts as the sauce. I think next time I'm gonna cook the peppers, etc, then put them in a blender with the leftover SV liquid. Then reduce it to the consistency I want. Get some of the rendered pork fat/juices incorporated into the sauce. Think that would work ok?