Monday, May 26, 2008
They looked like this before starting
After 45 minutes...
and when done
they where marinated with white wine, olive oil, garlic, salt , pepper, thyme, cumin. I cooked them with the indirect head burner somewhere around 350-400 although the temp control was a bit tricky. I basted them with butter and leftover marinade 2-3 times during cooking. Served with a basic side salad and some rice and beans.
Friday, May 23, 2008
Wednesday, May 21, 2008
The center dish is the object of the Umami (fermented bean stew I think) The other dishes in the picture include: 5 hour braised pork bellies, squid pepper relish, bulgogi (marinated and grilled rib eye steak), 2 kinds of kim chee (spicy pickled cucumber and radish roots) and pan-fried seafood pancakes with scallops, octopus and scallions.
Monday, May 19, 2008
Avocado lime pie.
1 cup avocado pulp
14 oz sweetened condensed milk
1 tsp lime zest
1/2 cup lime juice
2 egg yolks
combine milk, zest, juice, beaten yolks & salt until thickens. stir in avocado, pour in graham cracker crust. chill several hours, serve with whipped cream. yum!
Sunday, May 18, 2008
prior to baking...
The bacon is to keep the skin from burning and drying out.
There is also some preserved bell pepper in there.
More complete recipe:
Ok these are all eyeball measures for the brine.
I put the hens in a half gallon container and almost covered them with water (probably 3-4 inches I was trying to leave some room for the next ingredients)
added 2/3 cup of sugar
1/2 cup of salt
2 tablespoons of dark molasses
3 tablespoons fish sauce
2 tablespoons soy sauce
The juice and the left overs of 3 limes
4-5 large cloves of garlic mashed
a generous grinding of pepper
I the added enough water just to cover.
put them in the fridge for 24 hrs
I then drained them and patted them dry stuffed half a lime and 3 cloves of garlic in each.
The potatoes are small red potatoes salt pepper onions quartered garlic chopped, some roasted bell pepper. I added a little stock from the necks to the dish and baked at 400 deg for about 80 minutes.
Thursday, May 15, 2008
Chicken thighs chopped into one inch pieces, marinated in salt, pepper, olive oil, garlic, oregano, cumin. Pat dry and fry
the green plantains are par fried at low temp, then soaked in salted water and flattened and fried at high temp
The combination is classic, sometimes served with hot sauce or chicken broth.
Sunday, May 11, 2008
The boy said it was "very good, actually" and finished the whole thing.
Really just a matter of ingredient selection
Friday, May 9, 2008
Nice view of the sleep over
beds are chocolate cream sandwiches
chocolates for pillows
Probably be up all night!