What's For Dinner?
- Thread starter Nickyboy
- Start date
Old Uncle Toe
Well-Known Member
I had an excess of buttermilk and chicken stock in the house so I made a chicken pot pie. I don't like shredding chicken so I sauteed and diced it. I made the gravy in the skillet and threw in a bit of cooking sherry to give it a little zing and deglaze the pan. It tasted good but turned the gravy a bit more brown than I'm used to. Do you suppose it was the sherry or the pan scrapings that gave it that color? I liked the flavor so any thoughts on keeping sherry+scrapings but making a less-brown gravy? (Not a Les Brown gravy. I'm not that jazzy a cook.)
Nickyboy
Staff member
Not having seen what you did, I would guess a combination of both. Cooking sherry often has caramel coloring in it, which would be amplified when it deglazes the brown fond in the bottom of your pan. Maybe next time try poaching the chicken in stock. This will keep it moist as well as intensifying the chicken flavor in your stock. Then make a roux with butter and flour in a pan and use your stock and sherry in that to make the sauce for the pie.
Nickyboy
Staff member
My wife made a mixed mushroom and ginger broth this morning. Going to make a bowl of ramen with it using soba noodles, pickled cabbage and carrots, scallions, cilantro, and a soft cooked egg. I wish I had a roll of the fish paste cake to add. Oooh! I could add a few shrimp to mine.
Nickyboy
Staff member
Chicken and ginger gyoza with Spicy Chili Crisp sauce over top.
If you aren't familiar with Laoganma-brand Spicy Chili Crisp, I will just say it is addicting as hell and if you love spicy Asian food, you should get some. It's a cross between a sauce and a solid condiment made of dried chilis, roasted soy nuts, Szechuan pepper, dried garlic and shallot flakes, oil, and a few other ingredients. You can get it on Amazon, but I finally found it a large Asian grocery nearby. You can put it on everything! I even put a spoonful over vanilla ice cream. And then today I came across a post in a chili fermenting group I am part of with a recipe for homemade Spicy Chili Crisp which ups the flavor profile with additional ingredients. Definitely going to be making a big jar of it for myself.
If you aren't familiar with Laoganma-brand Spicy Chili Crisp, I will just say it is addicting as hell and if you love spicy Asian food, you should get some. It's a cross between a sauce and a solid condiment made of dried chilis, roasted soy nuts, Szechuan pepper, dried garlic and shallot flakes, oil, and a few other ingredients. You can get it on Amazon, but I finally found it a large Asian grocery nearby. You can put it on everything! I even put a spoonful over vanilla ice cream. And then today I came across a post in a chili fermenting group I am part of with a recipe for homemade Spicy Chili Crisp which ups the flavor profile with additional ingredients. Definitely going to be making a big jar of it for myself.
Amazon.com : Spicy Chili Crisp (Chili Oil Sauce) - 7.41oz (Pack of 6) : Chile Sauces : Gateway
Amazon.com : Spicy Chili Crisp (Chili Oil Sauce) - 7.41oz (Pack of 6) : Chile Sauces : Gateway
www.amazon.com
Old Uncle Toe
Well-Known Member
I had some pasta shells and grated parmesan that I wanted to use up. I found a recipe for asparagus fettuccine carbonara. The recipe had me slice the asparagus into long strips with a vegetable peeler. I'd never done that before. It was a nice change-up to have that texture in the dish and some vegetables amid the abundance of fats and cholesterol.
Unsomnambulist
Staff member
There's a Jimmy John's about 15 minutes from here, so the fact that the founder is a big game hunter notwithstanding, I think I'm going to try a sandwich from them at least once.
Unsomnambulist
Staff member
So I had a sub from JJ's. Meh. It's slightly better than Subway, but not by much. I think I'm better off going to Subway, which involves less walking.
Worm
Staff member
Is this stuff growing wild on your property?
Nickyboy
Staff member
Yes, at the back of the fenced in vegetable garden. It comes back every year no matter how much I pull it out. So, if you can't beat it, eat it!
Nickyboy
Staff member
We made an unbelievably delicious dinner yesterday. First round was an Aperol Spritz cocktail. So refreshing. Then I grilled a pork tenderloin that I had marinated in a porchetta-style wet rub for two days, rosemary roasted smashed potatoes, and an arugula, orange, and Kalamata olive salad. Along with a tasty Vouvray. For dessert we had a rhubarb cake made with graham flour. I am glad it's grilling season again!
:drool:
Similar threads
