Iron Chef WAYCT - What Are You Cooking Today
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Giles always has interesting and often mouth watering projects going on.
X-post:
Smoking Jamaican jerk chicken drummies over apple and pimento woods. This recipe is bomb and easy, holler if you want it. You can use direct grilling or oven roasting techniques, but the best way is pimento smoke; pimento is the allspice tree, so the sweet smoke goes perfectly with the allspice in the jerk marinade.
I also make a pineapple hot sauce but am skipping that today.
Will update this with the results in a couple of hours.
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Italian chicken thigh, red wine, porcini, morel, onion demiglace, beans, wilted spinach.
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Looks insanely delicious
"Obstacles are stepping-stones That guide us to our goals"
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Thakns–for an improvised meal it was
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Last night I smoked some chicken. Made a Carolina mustard sauce as well.
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For fucks sake stop with the photos. I'm so hungry right now
"Obstacles are stepping-stones That guide us to our goals"
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Haha one more
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Paleo tacos
"Obstacles are stepping-stones That guide us to our goals"
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Nice, looks like Bibb lettuce, which is delicious, too…
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It is
"Obstacles are stepping-stones That guide us to our goals"
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Love the lettuce for tortillas. I found a recipe to make them with egg whites and coconut flour and they turned out bomb! For those times when you want a fucking tortilla man. Anybody want it, feel free to shoot me a PM.
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Those pickled onions look incredible.
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I'm so Seawolf but this was so good.
Rafa-plate sized amount of food. Check.
Beans for breakfast. Check.
Meat. Check.
Guatemalan coffee in expensive coffee mug. Check.Eggs, bacon, tomatoes, beans, martin's rolls, and I swear there's a pile of kale under their somewhere.
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you already know i love that plate
Rafa-plate sized amount of food. Check.
hahaha, great
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Last week I did skirt steak and chimichurri for the first time. My pattern, once I discover a new dish, is to iterate on it and tweak it until I reach what my palate considers to be perfection. I'm experimental by nature. This is how I developed my barbecue ribs, jerk chicken, and a few other things I've become known for among my friends.
The first iteration of skirt steak and chimichurri was amazingly good and everyone loved it. Probably my best first swipe at anything culinary. Not bragging, it didn't take much skill or anything (I have few kitchen skills, but a good palate), just stating a fact.
This next iteration should be better. Using grass fed, beautifully marbled steak and I added shallot to the chimichurri and didn't use a blender this time–should be a more authentic consistency, though my guests, even the South American ones, loved it last time. Sauce is Italian parsley (was curly last time), cilantro, shallot, garlic, salt, pepper, olive oil, and red wine vinegar. In a future iteration, I will likely use red bell pepper and possibly a hot chile.
Skirts are salted, peppered, and garliced. Last time i experimentally marinaded one in chimichurri for a few hours, one last minute as it went on the grill, and left one as these are now. I will pour some chimichurri on these a half hoir before they hit the grill. I'll char them briefly at high temperature, rest them, and then slice orthogonally to the grain like you'd do fajitas. The chimichurri will be served as a dipping sauce on the side.
I'll update with the finished product later.
Savages….
This is low-hanging fruit y'all. It's easy peasy and so delicious.
