Yeah, I kinda went overboard in the anchovy department. Also I should have chopped them into halves. Still tasted good, tho.
Nice! I just dump some cheese in mine and eat it or eat it with tortillas or tortilla chips if I have them.
My wife didn’t like it for a long time but now she eats a lot of it when I make it which sucks for me.
Chili verde is a great under appreciated gem of American cuisine and it’s a shame it’s so obscure compared to red chili.
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It’s also pretty healthy, at least I hope it is. I mean it’s just chiles, tomatillos and pork. How bad can it be?
Yeah, there’s nothing to worry about it. Other than eating too much, nom nom nom.
Dutch Baby, very simple to make, very dramatic when it comes out of the oven. My recipe is based on the 3-egg version which is for an 8" inch skillet, not the 10" one we have.
4 eggs
85 grams flour
163 grams milk
1.3 tbl sugar (never bother to convert it, eyeballed it basically)
Pre-heat oven to 425 F
Pre-heat 10" cast iron skillet on stove
Melt 1/2 stick butter in skillet
Mix ingredients in blender or by hand if you don’t want to wash a blender.
Pour batter into skillet once butter is melted
Place skillet in oven
20 minutes at 425 F then turn down the temp and
5 minutes at 350 F
The biggest challenge is the timing. I accidentally filled our house with smoke when I left the butter in the hot skillet too long waiting for the oven to reach temp.
These are great by themselves or with a variety of sweet or savory mix-ins.
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I tried making poutine balls. Well, that’s what I call him. They are croquettes made from mashed potatoes, with a cheese curd in the middle, breaded and fried, then served with leftover gravy as a dipping sauce. (For those unfamiliar, poutine is a Quebecois dish with french fries topped with cheese curds and gravy. I knew about it well before hipster restaurants in my area started serving poutine variations over the past couple of years.). I came up with this concept several years ago, but this is the first Thanksgiving where I had time afterwards to do this.
They are falling apart. I am going to try freezing them for a couple of hours before frying, but the problem may be that my mashed potato recipe is basically one pound (four sticks) of butter per five pound bag of potatoes, so I may need to add something to the potatoes to make them firmer.
Not Bruce,
Are you breading them with flour, then egg, then breadcrumbs? If not, try that. If yes, whisk an egg or two in to the potatoes.
It helps to freeze them from there, more durable when frying.
I have also done flour, egg, breadcrumbs, egg, breadcrumbs. Double egg and double crumbs are a good insurance policy against the problem you’re having.
Just egg and bread crumbs. I did whisk some eggs into the potatoes, about one egg per cup of potatoes. Some of the potatoe croquette recipes I looked at only used yolks.
Next time I try this, I will consider freezing them before breading. I think that will make it easier. They were already kind of falling apart a bit when I was breading them.
At thxgiving, I mentioned to my folks that I’d heard about this tremendous cali restaurant, ‘French Laundry.’
They had been there years ago, as we lived in SF and a few places in the central valley growing up. first thing out their mouth, “it’s very expensive.”
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Costco is selling whole prime NY strip loin portions for just $8.99/lb and then another flat $25 off the whole package.
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Those are some sexy steaks.
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Pho ga (chicken), according to this: 30-Minute Pressure Cooker Pho Ga (Vietnamese Chicken Noodle Soup) Recipe
Hoooo boy, this recipe is a winner. I did a proper pho bo (beef) a couple years ago, and man, that is a whole lot of work, even if it is delicious. This is about 90% as delicious for about 10% of the work and time. I used an instant pot instead of a stove top pressure cooker, as Kenji did in the article accompanying the recipe, so I upped the time at pressure from 20 min to 30 min, as Instant Pots aren’t quite as hot or high pressure. We also did a 1.5x recipe, as we have a big Instant Pot. It seemed to need a LOT more (like double) of the fish sauce plus some extra salt to be sufficiently salty, and a bit more sugar too. Still, great recipe, really easy: minimal chopping, measure some spices, dump stuff in, set the instant pot, boil some noodles, prepare accouterments, strain, assemble, enjoy.
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Maybe it’s because I’m part Scandinavian, but I would legit prefer a nice bit of baked salmon over steak any day. Plus, an excessive dollop of sauce with herbs from my indoor hydroponic garden. Super basic, but I enjoy it.
but sesame seed oil is expensive
p.s. totally worth it though
maaan, I really need to break down and get an instant pot. That looks pretty amazing.
I recommend it. The fact that it can replace a rice cooker and a slow cooker as well as adding new capabilities makes it a no brainer. It’s not a replacement for all slow methods. Namely, the Serious Eats recipe for pressure cooker tomato sauce is a really shitty substitute for their recipe for tomato sauce that bakes in a Dutch oven for 6 hrs, and the pressure cooker stock, while more convenient than stock in a pot, is not as good, even if it is convenient enough for me to do it that way most of the time. Like, if water evaporation and flavor concentration are not super critical to the dish, the Instant Pot is amazing. If it is, then there may be no substitute to a big heavy pot and time.
That chicken pho, it doesn’t need evaporation, and as someone who had long turned up his nose and mere chicken pho when the same restaurant serves beef pho, it really scratches that pho itch for minimal effort. Oh, I guess I forgot to mention this in the post about the pho, but take the pot insert out of your instant pot and put it on the stove for charring the onions and ginger according to the recipe. The Instant Pot doesn’t get nearly hot enough with its sautee setting. Once charred, you can just drop the insert back into the Instant Pot and follow the rest of the recipe as written.
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I’ve made this a few times and it’s a game changer. Highly recommend.
Here’s the last batch I did, with giant meatballs in there.
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Yeah, that tomato sauce is so good that anything lesser is at best a wasted opportunity.