Iron Chef WAYCT - What Are You Cooking Today
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The sauce unfortunately is covering up a nice crust, I probably should have served the steak on top of the sauce.
Bingo! Sauce goes underneath unless you're trying to cover something up. A spoonful of sauce covers 1,000 mistakes.
Everything sounds great! I shoot for medium rare with scallops for that very reason. They're so good when they're cooked properly.
A proper shucking knife is so essential. I was an oyster shucker about 20 years ago, and there's no replacement for the proper tools.
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Damm, that looks great.
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Crispy skn chicken thighs, some of the highest taste-return-on-effort-invested food one can make…
https://www.bonappetit.com/recipe/perfect-pan-roasted-chicken-thighs
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Drooooool
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Yep, that is a Scorpion Fish….
I'll take photos later, but at the moment I am cooking Potato and Celeriac Gratin - yes to go with my potato curry! I also have some chicken and lentil curry that Paula made (and made the recipe up too). Paula is away today, visiting her mum (I had a subsequent engagement :)), so I'm playing in the kitchen....
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Yep, that is a Scorpion Fish….
I'll take photos later, but at the moment I am cooking Potato and Celeriac Gratin - yes to go with my potato curry! I also have some chicken and lentil curry that Paula made (and made the recipe up too). Paula is away today, visiting her mum (I had a subsequent engagement :)), so I'm playing in the kitchen....
love those playing in the kitchen evenings… the new kitchen yet your playground?
La Rouille:
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Today I'm making my famous Yankee Pot Roast. This is perhaps one of the most labor intensive dishes that I regularly make. What I love about it is, at the end it seems so simple, but the flavors are complex and well developed. I'll post updates along the way, but here's the beginning. 5 pounds of chuck, mire poix (rough chopped), garlic, bouquet garni (bay leaves, thyme stems, parsley stems, and peppercorns wrapped in a coffee filter and tied), tomato paste, and chicken stock (not shown).