Because it was the only fish my neighborhood store had; and it was on sale; and the misses really wanted fish tacos.
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Weird to hear you guys talk about fast cooking chicken. Is that in an oven? I mostly charcoal grill/smoke and smoking chicken, even breasts, at the lowest heat possible as long as possible results in the insanely nice crispy/seared outside and still juicy chicken.
Posting this for you all to hopefully enjoy. It’s called Napa Chicken, my now wife and I created it in Napa, CA in 2012. It’s inspired by Adam Perry Lang’s Serious BBQ cookbook.
Rub:
2 parts smoked paprika
2 parts kosher salt
1 1/2 parts ground fennel seed
1 part ground black pepper
1 part onion powder
1 part garlic powder
1/2 part mustard powder
Chimichurri:
1/2 bunch cilantro, chopped
1/2 bunch Italian parsley, chopped
Juice of 1 or 2 lemons (zest too if you have a microplane)
5 cloves garlic, minced
1 small shallot, minced
1/2 cup EVOO
1 tablespoon kosher salt
1 teaspoon ground black pepper
Chicken:
Any chicken you like - we use a whole spatchcocked chicken.
Instructions:
Mix all rub ingredients together. Season chicken liberally with rub and allow to marinate for several hours. To get the spice rub to stick, I like to rub the chicken lightly with French’s yellow mustard first. Reserve any leftover spice rub for later use - great on steak, eggs, etc.
Mix all Chimi ingredients together and taste. Sauce should be garlicky and bright/citrusy. Consider adding more lemon if it doesn’t pop in your mouth when you taste it.
Cooking:
However you like - my favorite is to grill, first on high heat, then on low heat to finish
To Serve:
Spoon a couple spoonfuls of Chimi on to a cutting board, then place cooked chicken on cutting board. Allow chicken to rest for 10 minutes before cutting. Chimi ingredients will cook lightly from the hot chicken and your house will smell amazing.
Cut/slice chicken however you’d like, then spoon more Chimi over the top and enjoy.
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Guac instead of the more traditional cilantro and onion, and an orange salsa made from chipotle chilies, garlic, lemon juice, and vegetable oil.
This was so damn good.
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I’ve heard a few different high end chefs talking about “simple roast chicken” and they all seem to just want a dry skin, warm bird, and as fast a cook as possible in a blazing oven. I’ve found it leaves the juiciest bird to go 500+ and pull it right when it’s done.
Keller does 475 for half, then 375, according to his Masterclass… but 450 all the way through according to his Bourdain video… Sperandio does 375ish the whole way through. Bon Appetit does low temp for hours because they’re awful cooks for children. I’ve seen some do 500 all the way through. Shrug. I like cooking it hotter for less.
Heyyo! “Board seasoning” - that was part of the inspiration from the Serious BBQ cookbook in the chicken recipe that I posted above.
He’s a big fan of resting and carving your meat on top of a sauce like salsa verde or chimichurri. The warm meat gently cooks the garlic, herbs, etc. and brings out ridiculous aromas and enriched flavors that further the eating experience.
This was kind of a mishmosh of things - some left over bread rolls, lamb merguez sausage from our local farm, some giant heirloom beans from France, roasted beets, black lentils, onion jam, grilled carrots.
This is why we’re running the dishwasher 2x/day during quarantine 
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I was inspired by this sesame chicken that Fatboy8 posted a month or so ago, and made this recipe last night. It was simple and turned out really well.
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And thanks to all for the thread. I’m slowly getting better at cooking, made a few things from here: siracha’s SE Asian Lentil Soup (I’ve made it a few times now, I love it), the green onion and sour cream biscuits, and now that sesame chicken, and a few things that I haven’t seen here. My wife last night over the sesame chicken said “You’ve been trying lots of new things lately…” kind of suspiciously. Anyway, I’m learning thanks in part to all of your posts and photos. Thanks.
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Ah, one last recipe - I have mature asparagus beds so I’ve got a ton. Made this Roasted Asparagus and Spinach Pasta salad that was a big hit. I made the dressing using balsasmic instead of white wine vinegar. I also roasted the cashews.
Next recipe I’ll remember to take photos of the dish but please accept this photo of asparagus in it’s stead:
I do have a slight case of Trump Hands, but that’s an enormous spear.
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Please put a NSFW label on that thing.
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Hey baby check out my big purple asparagus.
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cinny buns brah
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Wife made Sesame chicken again, and since the last time we had chinese takeout they forgot the fucking green onion pancake, she made those too:
Also, if you don’t have a jar of this order it now. It’s amazing:
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Funny a buddy was just telling me about chili crisp today.
I makea some Sicilian pesto alla trapanese. Though it was kinda meh, not nearly as good as the normal green pestos I make. Not digging the color.
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Chili crisp is good, I use it all the time.
Your fork is way too curvy. Were you dining with Uri Geller?
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