tony b

I also put some Ras El Hanout (Moroccan spice blend) in the chicken broth to cook the rice. The raisins and pistachios went in after the rice was cooked, as part of fluffing up the rice. It was tasty with the spicy chicken.

Happy Holidays to you and the family, Dennis!

Having a "heat wave" here (in the low 50s!), so obviously going to grill out. Overnight marinade for tandoori chicken tonight. Penzey's Tandoori spice mix, Greek yogurt, lime juice and Frank's hot sauce to kick things up. Done. Plated with Basmati with golden raisins & pistachios and a nice side of steamed broccoli. Wine of the evening is a Vinho Verde.

The only time that I parbake a pizza crust is if I'm going to put a lot of wet toppings on it so the crust doesn't get soggy. I just put it on the stone for a few minutes until the bottom just starts to brown, then remove it, flip it over and add the sauce and other ingredients, cheese to the parbaked side and finish baking on the stone until the top crust gets brown and the cheese is all melty goodness.

Very tasty focaccia.

Yes, pics, pics, and more pics! What's for Christmas dinner on the KK? What better way to break her in?

Same here, except I don't listen to my tummy and eat the super hot stuff anyway, even if I'm going to regret it later! Still on my "bucket list" is the hot fried chicken at Hattie B's in Nashville - gonna go all in on the "Shut the Cluck Up" hot!

Thanks, all! I'm a big fan of TJ's pre-marinated meats. This one didn't disappoint. Will work it into the rotation with the Chicken Shawarma, Santa Maria Tri-Tip, and Carne Asada.

Trader Joe's run today - dinner was Balsamic Rosemary Beef Tips, Tater Tots, and French Baguette, with a side Greek salad and TJ Reserve Meritage to go with.

Fermentation was done, so it was time to finish up the hot sauces. Strained the mash in a chinois and added rice vinegar, spices and bit of xanthan gum (thickener). Then into the bottles. Will let them sit for a little while longer and see how they came out. The mash wasn't as hot as last years, but maybe my tolerance was up that day??

I knew that I liked you for a good reason - you're after my own heart! In my case it's whiskey (Scotch and Bourbon) and not so much Tequila (but I do enjoy it, as well!) I'm ready for the zombie apocalypse!

One of the best resources out there, so you're on the right track!

Yummy steak din-din! Might have to thaw one out for tomorrow or Friday night cook.

Indeed!

Up your sous vide bath time next cook for at least 2 hours. Time is the variable that dictates texture once the food reaches equilibrium temperature.

Thanks for sharing the recipe! I'll be trying it out soon!

I love mussels, especially done in the classic Belgian style - moules frites (mussels and French fries). Mussels are steamed just until they open in white wine, a ton of garlic, butter and parsley - as simple as it gets, but wonderful! Served with fries and aioli (NOT ketchup - MacKenzie! ) and lots of good crusty bread to soak up all the wonderful broth.

I couldn't help but notice that you skewered them through the eyeballs!

@tekobo - I just had a good feeling that this was going to be a winner! Happy that it worked out great for you.

Get that sous vide immersion circulator out of the "trophy case" where you store all those cooking toys that you buy, but don't use, Bruce, and give it a try - you won't be disappointed!!

Seafood is still on my "to cook" list. But, my homebrewing club's annual holiday party was this past Saturday and not only do we bring insane amounts of great beers to drink, but the pot luck buffet is usually killer, too. This year I made up a batch of Suya pepper skewers of beef - about 3 dozen. They were a hit and gone well before the night was over. I'm sure that they aided in the consumption of beers, too, as I didn't hold back on the spice level. @tekobo - I hear yah about the fingers. While I was wearing heatproof gloves most of the time doing about 5 batches of skewers, occasionally I had to go barehanded to corral a rogue skewer - ouch!

What a project, indeed. Can't wait to see it with all the bows nicely tied up.

Nicely spun chook there.

Down Home Cookin' right there!

Excellent job! And good lessons learned, too. Now relax with a nice adult beverage - you've earned it!