Recipes--Your Specialty

[James1214]

That's strange. The rubberieness was the meat?  Not just the skin?

Yeah, skin was crispy and perfect, it carved up just fine, but when slicing the breast for my kiddo it just felt off, so I tested, and switched gears.

It all was just strange. Oh well.

[Muffin Man]

I swear I'm going to buy a La Caja China one of these days for pig and chickens, and fish. But the Costco bird for $4.99 isn't horrible. 7 out of 10 so not "chef's kiss" or anything. I really miss my Nashville brined whole chicken. Drive though window, 1/2 chicken, beans, rice, hone made tortilla, sauces. Whole Jalepeno $15. They'd brine the whole chicken in a 55 gallon thing for 2 days. Not sure how they cooked it and then I think they got shut down by the authorities. Everyone cried.

[mortlock]

i can only imagine the health code violations. jesus christ. 55 gallon drums of raw chicken is gross.

[Muffin Man]

it was toally off the hook in both directions but nobody died unless they covered it up. thinking back on it, now that you mentioned the grossness,  maybe that's why they got shut. I think they were shut twice so not able to correct the inspection flags? I still miss it dearly. Drive-thru window. and then 1/2 mile down the Pike another drive-thru window for liquor. (ever seen those?) whut could go wrong.

[Muffin Man]

knock knock who's there:



at the warehouse now, I would'a but I dint. good price though. but they were light, no heft. oh, maybe my meter is off. 22oz not bad. Ah shucks

[renfield]

I dunno if this is quite my specialty because every time I watch Pepin bone a chicken it really hits home what a rank amateur I am.

Nonetheless, seeing as we're talking chicken. This was my third try at a ballotine, all three were delicious, but getting the bones out continues to be insanely challenging to me

[renfield]

^ brown rice, mushroom medley, leek, onion, spinach filling

[RAGER]

I was just gonna ask what you stuffed it with.

[RAGER]

Busy kitchen day yesterday. Made red curry paste, red curry beef, roti canai, jasmine rice and a malayu curry sauce.

Here's some pics.

[RAGER]

Very Thai influenced salad I like to make variations of.


Day old rice, do chua, pickled onions, shallots, scallions, cukes, tomatoes, cilantro, radicchio, peanuts, shrimps, naem sausage, Napa cabbage, makrut lime leaf



One of the tricks is as part of the prep for the shrimp and the naem I first boil the shrimp shells for just a few minutes in just a little water, strain then I boil the sliced naem in the same water for a couple minutes. This really flavors the water. I then boil the shrimp in that water. Then brown the naem briefly in a pan. Deglaze the pan with the shrimp water and reduce. This make a killer dressing when you add a paste of pounded lemongrass, galangal, garlic, cilantro, white pepper, green Thai chilies, fish sauce and lime juice. Toss it all together and bam!

[RAGER]

With the sliced pork shoulder I bought at H mart

Salty peppy and tenderize with that back of a knife


Sizzle in the De Buyer


Leeks, cabbage. Ginger and garlic not pictured



Let er stew a bit in chicken stock fortified dashi with mushrooms


Add the cabbage to the donabe


Very very good. Ume!!

[RAGER]

Another batch of nam phrik kha the other day.

I think I'm going to do a batch with dried shrimp that I've rehydrated, chopped up and redried with the rest of the ingredients.

[RAGER]

Made braised beef wrapped in scallion pancakes. A type of jian bing.

[Pissy]

We used your Nam phrik kha in our panko bread crumbs frying up pork chops last night.  It was good, but used all of it and I don't think it was enough.   We ground it into a powder.

No matter!   I'm on a mission to make this stuff.  Wife loves the aroma and flavor as do I, and it isn't too hot for the kids.I'm planning on using it as a grilling staple.  

Now, if only my International spice shop has galangal and thai chilies.  Fingers crossed.  

[RAGER]

Oh shit!  Don't use Thai chilis!  It'd be waaay too hot. It calls for a different milder chili which we don't have but as recommended substitute by Andy Ricker, I use puya chilis from the Mexican section or a Mercado if you have one. Guajillos would work in a pinch.

It looks like you've got some choices on Mercados but slim pickings on Asian stores.

I would try Asian House first , Green Grocer second. Lucky they are right next to each other.

I would not use a ground chili powder. I think it might affect the texture.

[Pissy]

Good to know.  I actually have some mexi-bag chilies whole that are about the same heat as your NPhK was.   Picked up some shallots and garlic- we were out.  Gonna hunt that galangal this evening.  Spice World here has a good amount of Asian stuff. It's close to the Asian Market as well.  

You ever try it with ginger root?

[RAGER]

Nah. Believe it or not ginger isn't used much in Thai cooking unless it's Chinese influenced. You get a knob of fresh galangal in your hand and you'll see it smells nothing like ginger. It's a fantastic aroma. I hate cologne but I'd wear a scent that smells like galangal.

A variation I do want to try is with mashed dried shrimp or with Korean salted shrimp.

[RAGER]

I think I've talked about this before but never posted it. Back in high school I'd make this for me and my buddy after school while stoned it's basically pasta cacio e pepe but I don't think I knew what that was. It was just some good grub.

I used good pecorino and real butter but the OG was margarine, salt, black pepper and kraft Parmesan in that green can. The pasta was always Top Ramen just like this redux I did last night.

Cook ramen and leave just a bit of water left over, toss with everything else. Inhale.

[mortlock]

damn rager, i need to hire you as a consultant to dcs. im def making this for an upcoming episode.

[RAGER]

Yeah dude. Do it. It's really good.

[Muffin Man]

make sure you boil it long time

[RAGER]

Red curry paste time.



Roasted some pork that had been marinated in a cooked off coconut cream and curry paste.



Taters and carrots



Look at that break.



Pineapple and dried scramps.



Over rice. Today was over rice noods though.

[RAGER]

Coctel de camaron last night. The usual suspects but I also made it with chamoy and to boost those flavors I pounded some lemongrass, galangal and krachai together and added a little extra tamarind.

Chips are Juanitas Chilipeño

[Pissy]

I made Khao Man Gai.  So now it's my specialty, I suppose.  I'll add the cracklin's to the dish next time.  

[RAGER]

Been cool lately. Made seafood chowdah

Instead of bacon I used some Spanish style chorizo and a little andouille minced. Brown those and remove that and sweat your mirepoix with a few anchovies, add in your cubed Yukons and fresh bay leaf. Add back in the sausage and chicken or fish stock.

Cook until the taters are tender. Adjust your seasoning  Use a masher to break up the taters for some viscosity. If your salmon is cooked add in those chunks along with shrimp and scallops. If the salmon is raw add it in first for a few minutes then the rest. Finally add in some fresh dill and heavy cream. Serve hot with a little reserved crispy sausage bits and crispy skin.