One of my all-time favorite dishes. (I may already said this), but grilled up some Sardines today. Some Vinho Verde to go with.
Uhmm love grilled whole fish but I’ve never had sardines specially these sizes they are great looking! I don’t think I can get sardines of that size here on Long Island maybe in manhattan fish market
True. Maybe this year I'll try to cook up some stocked trout i catch. They definitely wouldn't taste as good as a wild sardine. I guess we will just have to come over next time you cook them
I made Papas rellenas or stuffed potatoes basically you have to make mashed potatoes to make the shells that you stuff with just about anything! These I made something like a taco mix with ground meat hard boiled eggs & olives it’s a Chilean recipe, my 1st time making but they are delicious!
I made Papas rellenas or stuffed potatoes basically you have to make mashed potatoes to make the shells that you stuff with just about anything! These I made something like a taco mix with ground meat hard boiled eggs & olives it’s a Chilean recipe, my 1st time making but they are delicious!
So, you mold the mashed potatoes around the filling and bake them? Intrigued.
I made Papas rellenas or stuffed potatoes basically you have to make mashed potatoes to make the shells that you stuff with just about anything! These I made something like a taco mix with ground meat hard boiled eggs & olives it’s a Chilean recipe, my 1st time making but they are delicious!
So, you mold the mashed potatoes around the filling and bake them? Intrigued.
Yes but once molded you have to roll in flour and dip in egg and fry them till golden brown!
Wow. Another cool one. Looks pretty easy to from the link.
I'm hitting my favorite small Mexican food store. Was thinking of doing a stew again. My oxtail stew was great. Butcher said in his country they make stew with these ribs they had. Might just do a hunk of pork. Great for the week. Also feeling pretty lazy so might not make a darn thing. I love cooking, but need to be inspired. Might just get the whatever meat today, season and cook tomorrow. Time and salt is meats best friend. Maybe a splash of vinigar or lemon? End of train of thought
Nice work Jose! Such a world of recipes to explore. Thx for always sharing.
So I picked up a boneless 'pork meat' lots of fat no bone and 1 beef rib cut in 3rds. For the first time trying a bourbon marinade. 1/4 cup: Oil, soy sauce ,bourbon, brown sugar Generous amount of fresh ground pepper 4 chipolte peppers 4 cloves garlic
Waiting in a bag in fridge til tomorrow.
Pretty excited about these flavors.
I want to be careful not to burn it. I plan to use a Dutch oven.
Maybe I should not sear first because of the sugar? I do like a nice crust.
Perhaps a reverse sear I've seen some of you do? Edit: looked into it. Pat meat dry, sear/cook. Simmer marinade and add to meat as glaze. Likely simmer and pour over meat while cooking.
Went out for a small hike and picked up some hickory branches. Now trying to finish it off with some fire and smoke. Chowed one rib down. Super fatty. But great flavor.
Never cooked with curry. Maybe next time. What's the broth? Shredded unsweetened coconut?
The broth is made with ginger, mustard seeds, turmeric, coriander, salt, cayenne, water, and plain yogurt. The recipe calls for unsweetened coconut and a few tablespoons of sugar. So I just use sweetened coconut and omit the sugar.
I found this recipe in a vegetarian cookbook from the 1970s that I bought at a used bookstore in the early 90s. I used to make this all the time when I was young and broke. It was really hearty and filling. I hadn’t made it in a long time and saw the cookbook on my shelf and decided to make it again. It tastes just like I remembered.
Comments
https://www.chileanfoodandgarden.com/chilean-charquican/
I'm hitting my favorite small Mexican food store. Was thinking of doing a stew again. My oxtail stew was great. Butcher said in his country they make stew with these ribs they had. Might just do a hunk of pork. Great for the week. Also feeling pretty lazy so might not make a darn thing. I love cooking, but need to be inspired. Might just get the whatever meat today, season and cook tomorrow. Time and salt is meats best friend. Maybe a splash of vinigar or lemon?
End of train of thought
Nice work Jose! Such a world of recipes to explore. Thx for always sharing.
So I picked up a boneless 'pork meat' lots of fat no bone and 1 beef rib cut in 3rds.
For the first time trying a bourbon marinade.
1/4 cup:
Oil, soy sauce ,bourbon, brown sugar
Generous amount of fresh ground pepper
4 chipolte peppers
4 cloves garlic
Waiting in a bag in fridge til tomorrow.
Pretty excited about these flavors.
I want to be careful not to burn it. I plan to use a Dutch oven.
Maybe I should not sear first because of the sugar? I do like a nice crust.
Open to advice
Edit: looked into it. Pat meat dry, sear/cook. Simmer marinade and add to meat as glaze. Likely simmer and pour over meat while cooking.