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Seriously it takes longer than one minute ot melt the butter.... but the result was definitely as good as you'd get at home with any level of effort. unless you've got a michelin star.
I'm in Florida visiting the family, and mom is still the chef du cuisine here. I'm just the saucier in this kitchen.
We have some Brussels sprouts fans here who are typically underserved at the holidays, so I'm going to do the old cream sherry sauce with shallot and sun dried tomatoes, and also thinking of doing a crispy Brussels sprouts with pork belly, roasted in the fat.
Tonight is going to be roasted pork with frijoles negros, and just got done slicing a whole bunch of green apples for the pie which will come later.
My in-laws aren't good cooks. My family always excelled so it's a bit of a bummer to have to eat Thanksgiving with the wife's family. But it could be worse.
I'm in Florida visiting the family, and mom is still the chef du cuisine here. I'm just the saucier in this kitchen.
We have some Brussels sprouts fans here who are typically underserved at the holidays, so I'm going to do the old cream sherry sauce with shallot and sun dried tomatoes, and also thinking of doing a crispy Brussels sprouts with pork belly, roasted in the fat.
Tonight is going to be roasted pork with frijoles negros, and just got done slicing a whole bunch of green apples for the pie which will come later.
Originally Posted by sixshooter
I'm going to Joe's mom's house to eat.
My in-laws aren't good cooks. My family always excelled so it's a bit of a bummer to have to eat Thanksgiving with the wife's family. But it could be worse.
Both of those sound amazing.
I think we are just going to a turkey breast, cornbread and sage sausage stuffing, green beans with bacon/onions and apple cider vinegar, some twice baked potatoes, and whatever Alli decides is best for dessert. I think we are leaning toward a cheesecake with candied pecans on top.
Dinner tonight was pure Caribbean. My sister's roast pork, mom's frijoles negros, and my yuca con mojo de ajo.
Tomorrow (which is technically today) will be more traditional. Though I'm already working on an idea for leftovers. Pressed sandwich with turkey, guyava and neufchâtel.
I made some falafel last night along with a garlicky lemon tahini for them. The last time I made falafel they were out of a boxed mix and deep fried back when MSMs could be purchased new at the dealerships.
These turned out much nicer. Full of roasted yellow squash, zucchini, onion, tomato, jalapeno, and chickpeas, plus tumeric, ginger, and cumin, all tossed into the food processor with some more chickpeas and a splash of olive oil.
The trick is to let the entire mixture sit for a day in the fridge to firm up. Then roast in a 375 oven for about 45 minutes.
The other trick is to soak dried chickpeas for a day in water, and use them directly. No cooking. No cans. Just hydrated dried chick peas.
That's an interesting approach, and a nice-looking end product. I've never done falafel from scratch, only from the box.
And, for some reason, I'm now magically being transported back to an era when 1.8 NAs could be purchased new at the dealership and I experienced falafel for the first time. It was at a dingy little fast-food place called Falafel King, co-located in a tiny strip mall with Burrito Bros and Chinee Takee Outee, at the corner of Newberry & 13th, just opposite the north-east corner of the main campus of UF in Gainesville FL.
Can you imagine a place called "Chinee Takee Outee" existing near a college campus today? The SJWs would burn it to the ground...
2 zucchini
1 handful parsley, chopped with stems and all.
1 handful pistachios, chopped (thank FSM for the little Cuisinart.)
Mix the nuts, parsley, 1 tbs olive oil, a good shot of black pepper and a dash of romano / parmesan together. Reserve for later:
Two puerc chops, patted dry and seasoned with black pepper:
Into the pan with ye on medium-high, alongside olive oil shalt thou sear on high for 3 minutes:
Use step-ladder to silence fire alarm:
(Honestly, I don't know why I bother re-installing that damn thing after every meal.)
Into the oven (pre-heated to 400°F) go thine puerc chops, and let ten minutes be thine hell.
Into the same pan goes the zucchini and 2 cups corn.
(Imagine that there's a photo of this step, instead of my having been into the third Caribbean Godfather by this point and realizing in retrospect that I hit the "compose this shot" button but not the "actually take a picture" button.)
Sear for 3 minutes undisturbed. Then add 2 cloves minced garlic (you did read my mind earlier about the garlic, right?), a good shot of crushed red pepper flakes, and about 1 oz grated dried romano / parmesan. Toss, and cook for another 3 minutes. We want this stuff moderately blackened.
11-20-2018, 03:27 PM
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