Kayelle
Chef Extraordinaire
I think I'll be doing some grilled chicken thighs today, and some Dragon Lady Sesame Noodles.
What's up at your house?
What's up at your house?
Saturday nite dinner..Aug. 2, 2014
- Thread starter Kayelle
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Andy M.
Certified Pretend Chef
I'll make a hash brown skillet dish with kielbasa and cheese.
salt and pepper
Executive Chef
Cheryl J
Chef Extraordinaire
YUM, looks good, Joey! 
I'll be having a steamed artichoke, and probably a sliced tomato or two.
I'll be having a steamed artichoke, and probably a sliced tomato or two.
I made a red cabbage salad (with apple, dried apricot, carrot, walnuts - orange juice dressing with fresh root ginger). Tried and successful recipe! Crunch heaven. Had it with some crumbed chicken fillets (price reduced).
When baking the chicken, I also used the oven to prepare for tomorrow's meal, i.e. baked some foraged damsons to make a sauce and par-baked a potato for potato rosti. I find this method makes the potato not watery when grated (more concentrated). Am having it with duck breast and asparagus.
I have used an oven thermometer to gauge the oven temperatures - on any given setting - at different shelf/rack levels. For instance, a central shelf at Mk 4 = Mk 5 2 shelves higher than this. So I can combine food on different shelves with their correct temperatures.
Had it with some crumbed chicken fillets (price reduced).When baking the chicken, I also used the oven to prepare for tomorrow's meal, i.e. baked some foraged damsons to make a sauce and par-baked a potato for potato rosti. I find this method makes the potato not watery when grated (more concentrated). Am having it with duck breast and asparagus.
I have used an oven thermometer to gauge the oven temperatures - on any given setting - at different shelf/rack levels. For instance, a central shelf at Mk 4 = Mk 5 2 shelves higher than this. So I can combine food on different shelves with their correct temperatures.
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I made Johnny Marzetti, ultimate comfort food. Having some sliced radishes for an after.
GotGarlic
Chef Extraordinaire
We had pan-fried burgers, couscous salad with grilled veggies and herb vinaigrette, sliced fresh tomato and homemade pickles.
Cooking Goddess
Chef Extraordinaire
I had a lonely grilled chicken breast just waiting to be slipped into a creamy sauce with fresh steamed broccoli, all mixed with pasta. Woke up with a taste for a chicken/cranberry/nut salad sandwich. 
I had my sandwich on a brioche roll. Made salads to go along with our sandwiches.
I had my sandwich on a brioche roll. Made salads to go along with our sandwiches.
powerplantop
Executive Chef
Bibim Naengmyeon (비빔냉면) Cold spicy buckwheat noodles
Kaneohegirlinaz
Wannabe TV Chef
PIZZA NIGHT!
I make the dough myself and then have a Pizza stone in the oven all of the time. I heat the oven to as hight is it will go (550 degrees) and then it's time to eat
I make the dough myself and then have a Pizza stone in the oven all of the time. I heat the oven to as hight is it will go (550 degrees) and then it's time to eat
GotGarlic
Chef Extraordinaire
Bibim Naengmyeon (비빔냉면) Cold spicy buckwheat noodles
Hee hee! I see the tiniest bit of noodle in one little corner of the bowl
Kaneohegirlinaz
Wannabe TV Chef
Okay, I go this now... here's dinner ...
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powerplantop
Executive Chef
Hee hee! I see the tiniest bit of noodle in one little corner of the bowl
Yep, lots of veggies!
Cuban pot roast, pork butt with carrots, potatoes, and onions. The Cuban restaurants that make it just use yucca but I'm not a fan so we use potatoes and we both love carrots. Cooking liquid mojo and mix of chicken/beef broth since I didn't have any pork broth.
OP
OP
Kayelle
Chef Extraordinaire
Great sounding and looking dinners tonight...Yumm
I learned something today about grilling skin on, bone in chicken thighs....
I saw this on a Chef John video and it made those thighs on the grill tonight just over the top.
Before you put them into your marinade in a ziplock bag, pinch the back of the thigh from the back and slash the skin and meat on the thighs down to the bone in two places. The marinade has a chance to get deep into the thigh and the results on the grill are super impressive, not only with the added flavor but also with the look. WOW..that was some good chicky.
Thought I'd pass it on to all the folks who love grilled thighs.
I learned something today about grilling skin on, bone in chicken thighs....
I saw this on a Chef John video and it made those thighs on the grill tonight just over the top.
Before you put them into your marinade in a ziplock bag, pinch the back of the thigh from the back and slash the skin and meat on the thighs down to the bone in two places. The marinade has a chance to get deep into the thigh and the results on the grill are super impressive, not only with the added flavor but also with the look. WOW..that was some good chicky.
Thought I'd pass it on to all the folks who love grilled thighs.
chiklitmanfan
Senior Cook
This: "Hoppin John"
We make it with turkey sausage, sweet onions, crushed fresh garlic, black eye peas, cut leaf spinach, quality Cajun spice over a bed of steamed brown rice with Louisiana hot sauce all over the top. You know it's good when your face sweats, your eyes water and your nose runs.
We make it with turkey sausage, sweet onions, crushed fresh garlic, black eye peas, cut leaf spinach, quality Cajun spice over a bed of steamed brown rice with Louisiana hot sauce all over the top. You know it's good when your face sweats, your eyes water and your nose runs.
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Kaneohegirlinaz
Wannabe TV Chef
I FINALLY got the hang of this... dinner last night was homemade pizza with fresh mushrooms
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