Iron Chef WAYCT - What Are You Cooking Today

[JDelage]

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

[mclaincausey]

Drooooool

[Giles]

Paula and I were recently in the Maldives.  I fell in love with a number of curries they served, so our waiter gave me some of the recipes.  Cooking the potato curry today, the Pidgin English needs a little interpretation, I may need to refine the recipe, once eaten….

[Chap]

Trieste is just a 2 and a half hour drive from here and has a fantastic fish market… Been there yesterday and brought along some sand clams an this beautiful guy. A Racasse I think Scorpion Fish in english

[Giles]

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....

[Chap]

@Giles:

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:

[Giles]

Nope, new kitchen not yet my playground.  When we originally rebuilt this house, we put a self-contained flat in the basement for Alex when he lived with us, now for guests, I am using the kitchen in that at the moment, and boy am I looking forward to getting upstairs…

[Chap]

[seawolf]

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).

[Chap]

That's a nice piece of meat… always a pleasure to see the work of other kitchen enthusiasts here 

[seawolf]

I heavily coated the chuck with kosher salt, and placed it into a hot dutch oven over medium heat. Looking to get a nice hard sear on all sides. Once the meat is adequately browned, I'll move onto the vegetables.

[seawolf]

Next: get the garlic nice and golden, add the mire poix and sweat it down, add the tomato paste and caramelize.

[seawolf]

Deglazed with about half a bottle of red wine, cooked it down to au sec, added a quart of chicken stock, the bouquet garni, and the beef. Putting it in the oven with the lid on for 4-6 hours. Once it's done, I'll move onto the next phase.

[Giles]

And I had a humble gratin and curry….

[seawolf]

That looks delicious!

[seawolf]

Next up: Puree the vegetables and push them through a fine chinois. The pureed and strained vegetables will thicken the sauce and make it very silky. Add the beef back, and put it back in the oven.

[seawolf]

If you're not sick of seeing this yet, I have a couple more steps to show you. Adding new vegetables to the sauce next. Normally I do a mix of pearl onions and carrots, but I couldn't find pearl onions easily and didn't feel like running around looking for them, so just carrots today.

[JDelage]

… I'll be right over ...  ??? 

[seawolf]

Finished with Gremolata.

Thanks for letting me hijack this thread for the day!

[sabergirl]

Looks delicious, Chief!

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