Iron Chef WAYCT - What Are You Cooking Today
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I saw someone posted on here a bit ago about the Mississippi Roast. I made it today, it's pretty darn good.
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Jeez, those were hot Dennis........
Not hot enough to screw with us, but if lesser mortals were at the table, it would have been carnage......
"OK face up to it - you're useless but generally pretty honest and straightforward . . . it's a rare combination of qualities that I have come to admire in you" - Geo 2011
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We like to confit a head of garlic that the tip has been cut off as you would to roast it face down in a ramekin filled with olive oil, then mash it in a molcajete with coarse salt, which makes it easy to remove the paper. That is the basis for molcajete salsa and guacamole alike. Turns out the air fryer is good at expediting that process as well as any tomatoes or peppers to roast. The great thing about the air fryer is on days I normally couldn't be assed with the trouble of making these things fresh, or roasting my own tomatillos for a chile verde versus just buying tomatillo salsa, it changes the equation so we do a lot more scratch cooking.
Anyway, tossed some fries in the garlic confit oil from tonight’s molcanete salsa, then tossed them in a season salt from a burger joint in Memphis called Huey’s and some grated parmesan. This is kind of a Colorado thing if it had truffle oil.
Delicious enough to stand on their own, but of course I couldn't leave well enough alone, so tossed them in some pork green chile stew with some cotija and cheddar to make a sort of Colorado poutine. Not going to win any plating competitions, but that wound up being a rewarding choice.
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@mclaincausey all of that looks amazing…shoutout to Huey’s and some toothpicks in the ceiling
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We had some fantastic curries yesterday and still enough for today‘s lunch… fish curry with amazing cod
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@goosehd said in Iron Chef WAYCT - What Are You Cooking Today:
@Chap I’m salivating.
Me too… and sweating, someone has handed over some stupidly f…… hot
️ stuff to @Giles who of course has not hesitated to put in there a decent amount of it. -
Making my tri-state famous lobster mac and cheese for a Super Bowl party. Last year I think I only used six or eight tails, so this year I’m upping the ante. I don’t want anyone crying that they didn’t get lobster in every scoop.
Go Falcons!
the tri-state thing is definitely just in my mind…
@selveldgesteps
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Let wife do a taste, she said It was good but needed a little more seasoning. Added some pepper and a touch of Pinche Crack.
Still need to bake it right before we leave
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@northsouthdenimguy had to google what Pinche Crack was but I’m sure it’ll end up delicious! Its not something I see here in the UK
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It really is good. When you use it lightly, it does not overpower the dish. It just adds a subtle depth of flavor.
