Iron Chef WAYCT - What Are You Cooking Today
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@Alex you are very inspiring with your cooking. I need to get into more asian dishes.
Tonight we grilled a prime ribeye from a butcher that raises his cows a few miles away.
Served with Patty Pan squash we grew on the deck and mushroom barley with roasted peanuts and herbs from the garden.
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My neighbors are going to Greece, I made my favorite Greek dishes. First up Spanakopita.
Avgolemono
Pastitsio
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Late night grease followed by some frozen Oreos. Good night Irene
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Good stuff dig the Cochon Butcher plate @jordanscollected
Made mushroom gnocchi with walnut pesto. Loved it enough that we will do it again as a side for steak dinner celebrating some friends on Friday.
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Oh yeah that's good stuff @mclaincausey. I'm cooking up paella on Saturday. I'll update here.
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Last night we had chicharron (stir fry?, not sure about the translation) from wild boar meat. Buddy is fond of hunting and boar are a pest around some soybean plantations. Certainly leaner meat than that of farm raised pork. Wouldn’t say it was excellent, certainly tasty. A welcome change from our customary beef barbecues.
Forgot to take pics of the ‘arroz con queso’ (rice with cheese) side dish!
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@T-J talk about functional art, love it
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@T-J Are those fingerling potatoes in the back? and if so, were you able to properly cook them all the way through without blanching them first?
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@jordanscollected yes you arer right they are. No blanching. Just put a little seasalt and olive oil on it.
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Tart looks delicious @JDelage
We had our paella party last weekend. Chicken and chorizo with shrimp grilled on the side. This is a 28” pan so it makes a ton of food. For 9 people we had about 75% leftovers. Forgot pics of the presentation. Topped with parsley, squeeze of lemon and serve with baguette slices.
Wife made flourless chocolate cake.
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@jordanscollected curious whether the chorizo doesn’t totally overpower the chicken and shrimp in that paella. Looks delicious buddy!
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@motojobobo When I first made this I used a Spanish dry chorizo (appetizer style, extremely expensive for the qty) and the smoked paprika was so pungent you couldn't taste any other meat. since we weren't adding 3-5 different seafoods like a classic paella I switched to a wetter link style chorizo that would typically be used for grilling. A bit less authentic, but it added more volume, some nice warm chorizo spices, and plenty of fat rendered and soaked into rice which turned our normal forks into pitchforks as we filled our faces.
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Pasta carbonara
