Thursday's Tucker - November 14th 2013
- Thread starter KatyCooks
- Start date
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If you have answers, please help by responding to the unanswered posts.
If you have answers, please help by responding to the unanswered posts.
Cheryl J
Chef Extraordinaire
Sounds good, Katy. I'll be having leftover chicken tortilla soup tonight.
Harry Cobean
Executive Chef
having spent the last couple of days closeted away in the cocoon like,air conditioned comfort of the local nhs trust boardroom,on the interview panel to appoint a new assistant psychologist,it was something of a shock to the old system,when,last night,i emerged into near sub zero temperatures."cold enough to freeze the balls off a brass monkey"thunk i.my mind wandered to warmer climes,the indian sub continent to be precise,"curry or something of that ilk"was my next thought.upon arrival at my local tesco,i spied some beautifully meaty,outdoor raised pork ribs."pork rib tikka" was my next thought.upon arrival at chez harry i knocked out a yogurt based marinade & chucked the whole lot in a food bag to marinade overnight.cooked them tonight
!so there we have it:
harry's pork rib tikka with tricolour rice,hot mango/chilli chutney & raita.cold cobra beer chillier than said serpents icy glare.thank you
!so there we have it:harry's pork rib tikka with tricolour rice,hot mango/chilli chutney & raita.cold cobra beer chillier than said serpents icy glare.thank you
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Harry Cobean
Executive Chef
cheers katers.chilli sounds perfect for the current arctic weather too,ehAnd sticking with the spices, we move to India! Excellent looking dish there Harry!
?!!
Cheryl J
Chef Extraordinaire
Cheryl J
Chef Extraordinaire
Welcome back, Harry! I hope you had a nice getaway. Missed your dinner pics. Your pork rib tikka looks fantastic - you grind your own spices, too!
Your pork rib tikka looks fantastic - you grind your own spices, too! 
Nice fixings on that chili, Katy
Thanks Pac!
It's just not the same without all the "stuff" on top! Thanks Pac!
Yes, I should go for it one of these days and do the same.
Heck, I don't even put crackers in my chili anymore
Harry Cobean
Executive Chef
Welcome back, Harry! I hope you had a nice getaway. Missed your dinner pics.
nice to be back chezza,thanks for the warm welcomeNice fixings on that chili, Katy
Harry, I have no idea what that is, but thanks for the pics!
.always roast & grind my own spice mixes if i have time.can't be beat matey.the getaway?most satisfying thanks!!pac....sometimes i despair
!! here's the receep mate,give it a go!!http://www.discusscooking.com/forums/f21/harrys-pork-rib-tikka-87861.html#post1319284
I've been in boardrooms all week too! One more day of training and I'm free for three, WHEE!
Tonight, by special request from the sickie daughter, we are having 40+ clove chicken. I am doing this in a weird way since I'm out of heads of garlic, but always have a jar of minced for emergencies. Chicken thighs, and a couple of breasts have been liberally smeared with the minced garlic (I used about 1/2 a jar!) and then I sprinkled thyme and sage over top. Its all covered in foil and is currently baking in the oven. I'll go mess with it in a bit and toss it around to get some brown stuff in the pan and then I'll make a gravy with it. Hopefully that garlic will kick her virus in the butt.
Caesar salad and rice to go with the main. I'll have a large glass of merlot and use its antiseptic properties to clear away any germs that migrate across the table from her.
Tonight, by special request from the sickie daughter, we are having 40+ clove chicken. I am doing this in a weird way since I'm out of heads of garlic, but always have a jar of minced for emergencies. Chicken thighs, and a couple of breasts have been liberally smeared with the minced garlic (I used about 1/2 a jar!) and then I sprinkled thyme and sage over top. Its all covered in foil and is currently baking in the oven. I'll go mess with it in a bit and toss it around to get some brown stuff in the pan and then I'll make a gravy with it. Hopefully that garlic will kick her virus in the butt.
Caesar salad and rice to go with the main. I'll have a large glass of merlot and use its antiseptic properties to clear away any germs that migrate across the table from her.
salt and pepper
Executive Chef
Venison sliced steak sand etc..
Let us know how it comes out, Alix.
I used jarred garlic for something before and was disappointed. I'll bet it does well with your chicken though.
My dinner is just about coming to a head here. I should drop the laptop and see what's what.
I used jarred garlic for something before and was disappointed. I'll bet it does well with your chicken though.
My dinner is just about coming to a head here. I should drop the laptop and see what's what.
jabbur
Master Chef
Wedding weekend starts in the morning so we did hot dogs tonight. Had small can of beans, leftover macaroni salad, cottage cheese and chocolate cake for dessert. We'll be eating well this weekend so thought we'd eat kind of light tonight.
Ginger garlic chicken and dragon lady noodles. I can never get enough of the DL noodles...they are so good. 
.40
.40
Dawgluver
Chef Extraordinaire
- Joined
- Apr 12, 2011
- Messages
- 25,033
Leftovers. Need to strip the rotisserie carcass and freeze it.
I made a basil and oregano pesto from the plants I grew with pecorino Romano instead of parmesan and walnuts instead of pine nuts. Served it on organic, whole grain fusilli. I made a salad and Kadesma's blue dressing: http://www.discusscooking.com/forums/f11/salad-and-bleu-cheese-dressing-tnt-81666.html#post1186111. Oh my, that salad dressing is really tasty. That was one delicious, satisfying meal.
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