Iron Chef WAYCT - What Are You Cooking Today
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I’m drooling as I look through this thread. Lighting the charcoal left over from my last open fire cook to smoke some wings. Lid was only off to flip and take pics. The kids wanted Sweet Baby Ray’s BBQ sauce tonight.
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Quick 1-pan dinner last night.
Green Chile sausage with sautéed kale and artichoke hearts braised in coconut milk with Ras El Hanout seasoning. served over white rice (2 pan dinner)
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- Little fuckers *
small but mighty
- Little fuckers *
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It does–and a better texture if you hull the chickpeas.
This is a terrific recipe: https://www.camelliabrand.com/recipes/alon-shayas-classic-hummus/I replace the canola with olive oil and make a few other tweaks (and I use store-bought tahini), but Shaya's hummus is really creamy and delicious, if a bit labor-intensive.
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It does–and a better texture if you hull the chickpeas.
This is a terrific recipe: https://www.camelliabrand.com/recipes/alon-shayas-classic-hummus/I replace the canola with olive oil and make a few other tweaks (and I use store-bought tahini), but Shaya's hummus is really creamy and delicious, if a bit labor-intensive.
Yeah that sounds pretty labor-intensive but will definitely give it a try. Thanks for sharing @mclaincausey
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@mclaincausey and @Chap I have been to both of Alon Shaya's restaurants in New Orleans (Shaya and Saba) multiple times and plan to go again in October. His takes on elevated hummus are incredible and his pita bread is a big reason he won a James Beard award.
10/10 would recommend trying this recipe.
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Nice @jordanscollected ; we have a couple of cool things in common I think beyond IH–one, I lived in St. Louis Park 8 years and will always love the Twin Cities. Two, we both seem to love New Orleans. My love for it might be better characterized as an obsession
We had a dinner at Shaya before John Besh dirtbagged it away from Alon (refusing to let him buy out and retain his own name after Besh was exposed as a serial sexual harrasser), and it was the best meal we had on that trip to New Orleans (which kind of surprised and didn't surprise me, as I knew the hype about it, but figured local cuisine--I am absolutely passionate about Cajun and Creole fare--would win out). I learned his hummus recipe on the strength of the hummus we had there, topped with lamb ragout. Now I prefer the "default" vegetarian version with with Aleppo pepper topping. But you can even tell in the photos on the linked recipe that the texture of his hummus is something a little different. And he has tips to make hulling the chickpeas, which I never did before, less of a headache (e.g., baking soda soak).
As you mentioned, another memorable thing of his is another staple that seems it would be difficult to impress with: his pita bread is so damn good, pillows of fluffy deliciousness fresh out of the wood-burning oven.
We have had multiple wonderful meals at Safta, his Denver outpost, and were ecstatic when they announced it. We didn't do it intentionally, but we wound up having only one dish that wasn't vegetarian the first time we went. His menu is a good way to reduce your meat intake without really noticing or missing it. They instantly made an impact in our community and treat their employees well in terms of benefits and such. I love supporting this kind of business. I am keen to visit Saba next time I'm in one of my favorite places on the planet, and will never visit his namesake restaurant again.
We bought his terrific cookbook and IMO it is in a class with Ottolenghi's and Solomonov's books on Israeli food. Great stories about Shaya's journey in addition to his wonderful recipes.
