Everyday Misc Cooking Photos w/ details

[Bruce Pearson]

Mac! That looks so delicious. I just finished eating but my mouth is watering again. Is that mashed sweet potato? And that chicken looks yummy. Have a great weekend!

[tquando]

That is a beautiful!  Love the crispy skin and would look forward to the recipe when you have a moment.

[MacKenzie]

Thanks, Bruce.  The orange veggie is squash but I'll have to admit it does look like sweet potato.:)

tquando, thanks.   You would have been disappointed in this skin, not at all crispy. It had the sauce on it for the whole cook as well as a water bath underneath. Right now it is in shorthand that even I can hardly read. It is a recipe from a Chinese friend.:) I will write it up today.  

[tquando]

Thanks MacKenzie!

[tony b]

Was gonna ask about the bean paste - Chinese black bean? W/garlic? W/chile?

[MacKenzie]

Myen-See Gai ( Bean paste Chicken) 

Boil/steep/soak in 1/2C water 8 star anise + 2T fennel seeds for 30 mins.

Into strained water add 5 minced cloves of garlic

3 heaping T of bean paste

1T oyster sauce

4T hoisin

 

Rub 2/3 of sauce inside and outside of chicken.

Roast 350F uncovered on a rack over ½ inch of water until chicken is cooked.

Skim fat, make a roux, and use to thicken defatted juice.

Add about 1T of light Soy Sauce and +1T lemon juice. I need be you can thicken with a little cornstarch and water.

 

***** It was suggested that I use Lee Kum Kee Ground Bean Sauce and Lee Kum Kee Oyster Sauce.

[MacKenzie]

I think I'll try boneless skinless chicken thighs next time.  or maybe a small spatchcock chicken.

Watch the water level or you'll have burnt juices.

Edited October 15, 2017 by MacKenzie

[Aussie Ora]

That looks delish Mac

Outback kamado Bar and Grill

[MacKenzie]

Used my La Chamba casserole to make Ciorbă De Perisoare - rice and meatball soup.

This casserole does a marvelous job of sauteing without burning. Most of the veggies came fresh from my garden. I still have tomatoes and peppers on the vine, amazing for this time of year around here.

Rice, onion, garlic, egg, cooked rice and ground pork beef mix.

Chopped veggies.

Added the meatballs to the stock and veggies.

Served with some micro greens, they are still growing too.

There is a lot of stock in comparison to the veggies. I did put a serving or cooked rice in the bottom of the bowl before adding the soup.

This soup is really tasty in fact I had two bowls and had to resist a third.  

This soup is based upon https://www.saveur.com/article/Recipes/Ciorba-De-Perisoare-Pork-and-Rice-Meatball-Soup

 

[Bruce Pearson]

You are the bomb Mac! that soup looks really yummy.

[MacKenzie]

Thanks, Bruce, it is really a delicious soup.

[MacKenzie]

Cheeseburger night here.

What to do when there are no cheese slices-

Make your own-

Pork beef burgers searing-

Loading the bun-

 

[Paul]

That looks delicious!

[MacKenzie]

I won't deny that, Paul.  

[Bruce Pearson]

Mac you sure do eat good!! Looks yummmy

[MacKenzie]

Thanks, Bruce, I try to eat well, it is one of the joys of life.  

[tony b]

Excellent looking burger, MacKenzie! 

[MacKenzie]

I saw this tip the other day and thought I'd give it a try. To avoid those stringy egg white bits when you poach and egg first strain the raw egg through a very fine strainer(a tea strainer will work). That will get rid of the watery part of the egg white. To the remainder add a little lemon juice to help the white to stay together. Pour the egg into water that is nearly boiling but you don't want any movement in the water. Put the egg in a gently as possible. I put a bed of mascarpone on the plate and then after draining the egg put it on top. This is what you get-

It is awesome with that bed of mascarpone.  I am nearly out of KK bacon, time to get another pork belly.  

Edited November 1, 2017 by MacKenzie

[Aussie Ora]

Now that does look good

Outback kamado Bar and Grill

[Bruce Pearson]

Looks deeeelish Mac! What is mascarpone?