Your no frills chicken pot pie. Go ahead and call the cast iron pan a frill. Ha!A basic pan biscuit, adjust the recipe for an inch thick crust (10″ pan will use 1/2 recipe) and bake at 450° until it’s just showing color. Take from oven and remove from pan when cooled. You can get it out in one piece if you’re careful. I have a flexible, wedge shaped, nylon pie server that slips under and frees the bottom. All that butter helps!
Sometime last winter the feed to the garage blew a leg of the 220v underground cable, one 110v leg was still working so I doubled up the remaining live breakers in the box. My electrician came out with a fault locator and found it, under the concrete, alas.They ran a new feed from the pole to inside the garage and looped it into the old box. Gabe is in his spot, watching for squirrels.Here’s the copycat summer slaw, freshly made. Chopped cabbage, cucumber, and tomatoes in a sweetened mayo based sauce. I think the next batch I’ll salt the cabbage and let it wilt for an hour and then rinse and drain so the excess water won’t dilute the dressing so much.Here’s a photo of a painting a friend brought back from a summer in Belize. I can imagine Bob Ross painting this, talking to the pretty little waves as they lap at the beach. “I’ll add one more happy little splash right… here.”Kroger had briskets on sale for the first time in, like, forever. This one is destined to be a corned beef. I have it salted and spiced and tucked away into a 2 gallon ziplock.Here we are, 10 days on, and the brisket has been rinsed, brushed with Kitchen Bouquet, laid on a rack in a big, nice hotel pan (That I finally have an oven large enough to handle!), with some garlic, onion, and jalapeno. I covered it with foil and left it in a 275° oven for 6 or 7 hours.We transferred it to another pan and walked it down to the basement fridge. We’ll be eating reubens and corned beef hash in the coming days.
Giving the two-burner griddle a job. Onions and green peppers sit in oil as the griddle heats. I don’t worry about the veggies sticking but I want it to temp when the chorizo lands.Success! The hot griddle was perfect for heating the corn tortillas. We assembled the tacos with crumbled queso fresco and some shredded jack and cheddar. The small bowl in back is filled with some of that good green sauce.
Wanting to use the wok while it’s out, checking on the seasoning job. It worked pretty well. I expect it will get better with use.
These are sliced from a flat iron steak and were marinated in sesame oil and chili garlic paste.Set the cooked beef aside and add more oil to the pan. I added the cut broccoli with some onion, added a splash of water, and covered for four minutes. Stir it once or twice and add more water, a little at a time as it boils off and steams the veggies. Add back the beef and let it heat through.
I made a sauce of chicken broth and soy sauce, sesame oil, minced ginger and garlic, a couple of slugs of Chinese cooking wine, a spoonful of chili garlic paste, and enough cornstarch to thicken it when added.
When the beef and veggies are cooked pour the sauce and stir until it thickens.
Serve over rice and garnish with sesame seeds and green onions.Combining my hobbies – cooking, eating, and watching cooking and eating videos.
I mentioned the reversible range grates the other day that helped with that humongous griddle, here is one flipped for a round bottomed wok.Naturally I had to get a round bottomed wok . I had one years ago that came with a ring – I think it went away in a yard sale. I wish I still had it. This one is really too heavy to flip one handed. I guess the helper handle should have given that away.It needed seasoning. Scrub it out and then heat it till it discolors from the flame and then rub with an oil soaked wad of paper towels. It will smoke! Do it several times. These Youtubes will walk you through it. I sacrificed a kitchen towel instead of paper towels. Be careful! Hot stuff!Chicken, peppers, carrots, and snow peas with a side of green beans stir fried with soy and oyster sauces. The sauce for the chicken and snow peas was a simple chicken broth with ginger and some sweet chili sauce, thickened with cornstarch.. I added some sambal and chili oil to mine at the table.
*Apologies to Run-DMC
Ribeye cooked sous vide at 138° all day then seared off in butter. Asparagus steamed then stir fried in lemon juice and butter, and a small baked potato with sour cream.