Iron Chef WAYCT - What Are You Cooking Today
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First flip
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Done
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That adjustable height grill is cool
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Recreated one of our favorite dishes in New Orleans. The "Crab Boil" fried chicken at Picnic Provisions.
I marinated the chicken thighs in buttermilk and Old Bay spice (which is criminally under used in the US).More old bay goes into the flour mix.
They serve with a lemon white miso mayo. We used our preserved lemons and chopped some picked and subbed yogurt for some reason.
I made a side salad with sourdough smoked croutons (from the Traegar) and roasted shaved brussels sprouts.
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Nicely done @jordanscollected
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I marinated the chicken thighs in buttermilk and Old Bay spice (which is criminally under used in the US).
I find whenever a place does french fries with old bay it's criminally overused. There's one place by me we have to ask for no old bay on the fries each time because it's overpowering. A little bit goes a long way!
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I should have said "underutilized" @setandsetting. In the Midwest, it's not popular and yes, celery salt can be too much real quick.
This was our side dish from last night. forgot pics of the main.
Oven roasted cauliflower, Chopped preserved lemon, Calabrian chili paste, crushed smoked roasted croutons, and chopped Parsley.The crushed croutons play a really important role by soaking up free moisture from the roasted vegetables and becoming crunchy bursts of flavor and texture in the dish.
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That looks amazing @Alex
Do you agree that Pappardelle is simply the lazy mans fettuccine? (But is actually preferred)
