Recipes--Your Specialty

[James1214]

Fuck me, that looks awesome, I'm gonna have a fuckload of peppers this year from the garden, may have to do a version with all homegrown chili's.

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[RAGER]

Chicharrones de carne. Small batch.

Start with some fatty pork shoulder chunks in a deep ish pot with some water and a punch of salt. Maybe a little oil too if it's not fatty enough. Crank the heat up fairly high. The fat will render out as the water cooks the pork and evaporates out. Then the pork will start frying in its own fat. You'll know when it's done cuz of the desired color. Yum. Add to your beans when they're cooking.


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[longviewcaps]

Speaking of chilis I tossed together a batch of chili crisp oil. This first batch was just tossed together but eventually I'll have a house specialty of sorts. I read the instructions after mixing everything and learned that the oil needed to be brought to its smoke-point first. And the flakes need to be warmed seperately, dry in the pan. I did that all backwards by mixing everything first, so a little re-work. I panned heated it all together in one go - didn't quite smoke it though, but hot. Worth it to have that aroma which was was quite inviting - a deep spicyness rather than lung-bursting. This stuff will go on almost everything!

From Mala:
Frangrant hot Thai chili flakes
Sichuan peppercorn (ground in morter & pestle)
Sichuan fermented black beans
Roasted Rapeseed oil (Caizaiyou)

Also:
Roasted Sesame oil
5-spice powder
Sichaun peppercorn powder (different brand)
Sesame seeds

Didn't put in any garlic or peanuts etc in this batch. But man this stuff is already doing the trick. I tumbled some crispy tater-tots in the pan to soak up the leftover. What a nice flavor.





black beans in there



ps. thanks to Rager for the various/previous tips. That morter and pestle is sure worth its weight! 

Been looking for this recipe! Nice. Perfect dressing with any/all Asian style frozen dumplings/pot stickers i can find at the store.

[Muffin Man]

Been looking for this recipe! Nice. Perfect dressing with any/all Asian style frozen dumplings/pot stickers i can find at the store.

Rager got me started, he's got the stuff down/pro grade. Go with the master, his method I think is on this thread not too far back.

Man, pot stickers and chili crisp! Bingo. I picked up some light soy for the first time and splash that over too. Works tremendous. Pot stickers, perogies, anything you name it. Light soy is great to have on hand. Get the good stuff if you can....Healthy Boy brand is good. They make a gorgeous vegetarian mushroom sauce. Get that, too. Probably have to have it shipped in but its a step way up from "you know who" at Krogers or whatever.

bon appétit

[RAGER]

Khua haem pik kai. I've had this at the now defunct Pok Pok sister restaurant Whiskey Soda Lounge.

Wings marinated in fish sauce then wok fried off and browned first. Then a VERY rough "paste", but not really, virtually just pounded together, cilantro root, Thai chilis, black peppercorns, garlic, lemongrass, makrut leaves is added with some water to steam and deglaze. Last thing is to add holy basil and quick sauté. Should be fairly dry but I added a little water again to deglaze and make a little sauce to dip sticky rice in. Out fucking standing.

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I'd say 90% of being a "Good Cook" is taking the time to source the best ingredients and buying the best quality cooking gear you can afford. Living in Longview is a small step down in availability compared to Portland, but i manage. Cannot wait to buy a house so i can stage a smoker again. Being a "Foodie" is alot like being an "Audiophile." Lols.

[Muffin Man]

Khua haem pik kai.

epic. what a dish!

[RAGER]

Thanks man. Amazing. In the rotation for sure.

Another batch of Japanese curry. I do a few different dishes with it.

This is over rice with stewed veg. Chilis and furikake.

[Muffin Man]

A question for RAGER, about your salt and pepper chicken. I've got the caizaiyou of course, and about 24hours ago I put fairly heavily salted chicken thighs, skin on, bone-in,  in the refrigerator uncovered. So stoked to put a few on the Thai grill! but otherwise, how do I prepare the salt & pepper specialty? Thanks!

[RAGER]

If you think they're too salty, rinse them and let air dry in fridge. Bring out to room temp for 1/2 to 2 hour. Rub with caiziyou and douse with black pepper. Grill baby grill.

Or skip that first step.

Try not to get too much char. You're looking for golden. It might take an hour of fussing

[Muffin Man]

Ok thank you for that! - I'll rinse 1/2 of them and see what happens with the other 1/2.

[RAGER]

So what's the verdict? 


Same Japanese curry thinned with shiitake dashi with vegetables and thin udon.

[Muffin Man]

Tasty, I think I got that 3 ingredient magic. I skipped step one didn't rinse the salt, skipped the grill, too hot, and browned them in cast iron on the stovetop. Then risky step of placing them on a bed of sauerkraut to finish in the oven in a bigger stainless pan. The kraut didn't hurt them and I wanted to use the kraut for later. Sauted some cabbgae in the cast iron drippings/caizaiyou, et voíla:

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Food Porn>Porn.
So good. Taking notes, y'all. Cooking 'n killin' for yourself. The last and best indulgence for an old man.

[RAGER]

Made another batch of nam prik kha.

[RAGER]

S??khorng h?m? ??ng

Baaa!  It won't coney the transliteration. Sii khrong muu yang.

[Muffin Man]

Made another batch of nam prik kha.

this stuff looks alot like raw cacao nibs!

killer rib plate

[RAGER]

Anything but. That's chilis, garlic, galangal, and lemongrass all pounded into a course paste then slowly stir and broken up in a pan over low heat. All told, it takes about 2 hours to make it.

[Muffin Man]

Man, I gotta take a swing at a batch of that.

[RAGER]

Here's the destructions.






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[Muffin Man]

Here's the destructions.

Very kind of you, chef. Thank you for those!

The grocery had lemongrass a little while back, I'll look soon. I've got guajillo until I find puya.

Now's a good time for me to go for a wok set and burner - figuring on the real high heat style carbon steel. I was looking and found wokshop. They also sell pickling jars.

[RAGER]

If you find stock of lemongrass to be infrequent, buy a bunch and slice then freeze. It works well that way. Same with galangal. Buying frozen is ok too.

But for this recipe I stress not taking any liberties with the preparation. This is the way to get the proper profile. I don't always weigh things out but I do with this.

Also the puya chilis work much better than guajillo.

[RAGER]

Rocked these nachos the other night.

[James1214]

No photos, but my whole grilled spatchcocked chicken game is on point. Summer begets taking shit to the grill, mainly since I don't wanna pay to run the AC (been up around 90-100 for a few weeks now) and also pay to run the oven and heating up the house. Whole chicken is my preferred preparation, cuz it's relatively inexpensive, and I'm too lazy to totally part out a bird.

My secret for the grill is to foil boat it, and go breast side down, so the fat renders, but stays in the foil and fries the skin all crispy like. At 350-ish on the grill it takes 45 mins for an average bird, rest for 10-15..... And that's all she wrote. I got a bunch of kudos last weekend folks said it was the best grilled chicken they've ever had, went on a camping trip and did 2 on my gas grill that's a part of my trailer (fancy pants I know). Anyways I'm digging it. Doing it pretty basic, salt, pepper, garlic powder, and a little paprika.

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[RAGER]

Sounds like a great method. When I had a gas grill I'd turn on one side, put the spatchcock bird guts side down on the other side rotating until it was up to temp then flip it skin side down after basting to the hot side for the crisp.