This sounds like a pretty elite recipe. Will be stealing for this weekend.
Sous vide is such a good way to cook flank.
Do it. Follow up w photos!
Do you have some kind of tool for that or do you just put it in the oven low for a while? I’ve never made jerky.
Standard dehydrator. Can be done in oven easily too though.
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I keep forgetting to take pictures, but we had leftover rotisserie chicken, so I experimented with a side dish.
Just made standard scalloped potatoes but added my favorite thing to the sauce: hatch green chile (hot autumn roast, but medium is fine as well). I love love love the flavor of New Mexico green chile, and I know from living there that it goes in everything (bread, muffins, brownies, burgers, potatoes, I mean everything). You can usually find it frozen at major supermarkets. Only thing i might do differently is set my mandolin to 1/16" instead of 1/8".
Steamed broccoli tossed in a light vinaigrette rounded out the meal. We have a bunch of bougie olive oil shops around here, so sticking with the theme I used blood orange olive oil mixed with hatch green chile infused vinegar. Tastes light and tangy.
I still have a shit ton of potatoes to use up so I’ll have to brainstorm what to do next.
Hrayme (i honestly have no idea what the right transliteration going to be, but you won’t pronounce it anyhow) is a fish dish cooked in an oily, spicy, heavily seasoned tomato-ish sauce. It’s another north-African fish dish, super simple, a bit like Jewish soul food.
It is a staple in the cuisine of Jews from Tunisia and Libya. I am neither, so this is my first attempt ever at making it. Like many soul food dishes I think, the actual recipe is super simple and modern twists are added simply to get traffic on cooking shows/blogs.
Step 1 - Heat oil in a big, wide pan. Any neutral oil of your liking. Lots of oil. Too much oil.
Step 2 - Add Garlic. Crushed garlic. So much garlic. Put the largest amount of crush garlic you’ve ever thought possible and then add some. Seriously, the sauce absorbs infinite amount of garlic.
Step 3 - Spices. This is entire dish. The traditional spices are - Paprika, hot Paprika, Cumin, Caraway, S/P, a bit of sugar. You can add red chili flakes as well. Add to the garlicky oil, let them open up.
Step 4 - Tomato paste. Use a good brand. Add to the garlicky-spicy oil
Step 5 - Water. Add a bit, mix. Add more, mix. Get the consistency you want.
Step 6 - Lemon. I saw some recipes that add lemon juice, some that add lemon slices and some that add no lemon. I like lemon, so i squeezed half a lemon and added lemon slices. It turned out way too lemony.
Let this all cook till the house smells fucking great.
Step 7 - Add the fish. The preferred fish for this is Grouper and they use large, thick slices and not fillets. I don’t have grouper. I don’t like bones. I used fillets. It was fine.
Cook in the concoction for ~20 minutes. If you are using really thick slices you can turn it midway, I didn’t have to.
Step 8 - Add a whole lot of cilantro.
Eat with bread. Challah if you have one. Bonus point of you eat it straight out of the pan. Super bonus points of you don’t use any utensils.
This wasn’t bad for my first try. It’s all about balance and mine was defiantly too sour and not spicy enough. I shall try again.
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People searching for this might also find it spelled " Chreime".
this sounds amazing. I also don’t have grouper, but we do have some mahi mahi fillets. I might try it with those.
Adding this to my list!
Man I wish I could eat cilantro. Stupid genetics. That looks so good. I might crib it too.
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Seems like it’d be hardly any less delicious with parsley, or maybe even mint.
Ya I usually sub in something like that. I just wish I could eat cilantro since people rave about it so much and it’s a cornerstone of some of my favourite regional foods.
My mom can’t eat cilantro so i actually never had it growing up. It will definitely be super tasty with parsley. Mint might be overpowering imo.
I love when foods are defiantly tasty.
I’m all like “yo ima eat you but i aint excited about it” and the food is all like “motherfucker you’re gonna love what i got goin on whether you want to or not!”
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I put just a little of my homemade roasted poblano/cilantro pesto in my omelette today and it’s fantastic.
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If you want to pronounce the name it sounds like H-rye-meh. What the “H” being that infamous sound that doesn’t exist in English.
This turned out terribly. A total bust. The jerky is fine in terms of chew and consistency but that recipe sucks. Totally one note and lacking flavour.