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Started 4 years ago by michaelcoyote
Latest reply from derm

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derm
Grandview
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tdziemia said:
I like my zukes off the grill ... drizzled with olive oil, sea salt. Ditto eggplant. I am in mourning as the one zucchini plant I could fit in my garden gave up the ghost a couple of weeks ago after just delivering a couple of young fruits. Dunno if it was the heat/drought or infestation. Just my 2d year gardening in Columbus so I'm still experimenting.

You can replant zucchini and it will easily be producting before any hint of frost. Try to pick a different spot to avoid the squash bugs or cucumber beetles that took down your last ones. My two plants are down to one, but I will replant in a different spot soon.

Posted 10 months ago #
patient_zero
Falafel District
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Salmon was on sale at Giant Eagle yesterday. I lightly grilled it, and put it on a bed of spinach and raspberries that were sprinkled with Girard's Raspberry Dressing, and added some toasted almond slivers (after the shot). This flavor combination was very pleasing!

Posted 10 months ago #
alexs
Limestone bluffs of the Scioto
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Mmmm. I was just now steaming two pounds of the North Carolina shrimp from the Giant Eagle on Sawmill. They had striped bass fillets, which I've never worked with but they're marked as "great for grilling" - $9.99 instead of $14.99, maybe I need to do me some learning.

Posted 10 months ago #
alexs
Limestone bluffs of the Scioto
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I'm listening to the WOSU call-in show about Sikhism. I thought I'd ask about Sikh cuisine, is it different than Indian cuisine? Then I thought I could look it up:

http://en.wikipedia.org/wiki/Langar_%28Sikhism%29

Posted 9 months ago #
Snarf
Dystopia
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I've been trying to cook fish more, once a week really. Last week's cod on the grill was narsty.

I did a mahi mahi this week in a skillet and served with nectarine salsa, it was amazing! That technique of butter basting it towards the end with the pan crooked in your hand is a great way to do it.

Posted 9 months ago #
geoyui
West Side
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Fiance made "jiang cong you" (ginger, scallion, oil) sauce with white chicken. Simple but oh so good. One of my absolute favorites.

Posted 9 months ago #
alexs
Limestone bluffs of the Scioto
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Cool weather ... chicken ... soup.

I got an organic chicken on markdown from Kroger with tomorrow's date. It passed the Deep Whiff Test, and in fact it looked much better than the cheaper chickens I usually get. The cheaper the bird, the more blotchy the skin looks, with uneven and strange colors like yellow and purple. And the skins tend to look damaged from rough handling.

I cut it up and roasted the carcass before putting it in the stockpot. I added the drumsticks and wings but the thighs and breast meat will go to other uses. I fried the skin to a crisp, that was tasty. I still have the fat and the liver. Hmmm.

Posted 9 months ago #
alexs
Limestone bluffs of the Scioto
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Chicken-fried chicken.

I didn't fry the liver immediately so that didn't happen. But I still had the fat in a small pot. Today I cut up the breast meat, mostly to parboil for chicken salad, but I cut some into smaller bits, hammered them out, and breaded them. Then I boosted the chicken fat with a little vegetable oil, and heated it up.

The result was like DIY crispy chicken nuggets, but with much less breading and much more intense chicken flavor. Now to prepare some avocado and pepper and tomato and lettuce, and use the tortillas to make chicken/avacado wraps.

And there's still the parboiled breast meat, cooling off in water...

Posted 9 months ago #
tdziemia
GV/Schumacher
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Meso-American Salad

Love the taste of grilled veggies, so here is a mix of mostly native North AMerican goodies that are first grilled, then diced and tossed. Was able to use local corn and zukes:

Grill
- an ear of corn
- a few slices of zucchini (lengthwise), 1/4 to 3/8 inch thick
- one poblano pepper
- one red or orange pepper
- a couple of thick slices of red onion

The onion and zuke will cook fastest, the corn the slowest (needing to turn to get it evenly browned.

Allow to cool, peel the blackened skins off the peppers, and cut the kernels off the corn. Cut the zuke and peppers into dice, toss with a bit of fresh lime juice, olive oil, salt and pepper and a tablespoon (or more to taste) of chopped cilantro. Tasty and colorful.

WOuld post a photo if someone could give me a tip on how to do this ...

Posted 9 months ago #
alexs
Limestone bluffs of the Scioto
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You can't attach an image to a post on this board. You have to put the image online somewhere like photobucket, then use tags to point to it.

Posted 9 months ago #
patient_zero
Falafel District
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The long distance runners from Ethiopia inspired me to make Chicken Drumsticks, Ethiopian Style last week. The caramelized spices in the photo sold me. Eleven spices on the list, including fenugreek, packed a powerful punch. I used sesame oil vs peanut oil or ghee, but next time would incorporate the richer and more authentic ghee, or maybe a mix with peanut oil. I would also probably leave it in the oven longer to get a good black finish like the picture (though I discovered today the lower heating element failed, so maybe that's why I didn't get a complete crusting.

Next go around I'll get some berbere (hot sauce) from my Ethiopian or Eritrean colleagues, a little heat to dip the already spicy chicken in.

http://www.simplyrecipes.com/recipes/chicken_drumsticks_ethiopian_style/

Picture from Simply Recipes

Tonight, eggplant parmesan with grilled chicken breasts, penne pasta and Mid's Italian Sausage (Navarre, OH) sauce sauce mixed with Romanian ajvar to raise the sweetness. Eggplant courtesy of Porky and Mishelle's garden.

Had to transfer from a sheet pan to a regular pan after the lower heating element crapped out! One more thing to fix, now.

A little heavy for a Summer night, but oh, so good! The sweet pepper in the ajvar mixed with the Italian sausage sauce was epicly good.

Posted 9 months ago #
alexs
Limestone bluffs of the Scioto
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Applewood smoked salmon again. I got three nice pieces at Giant Eagle yesterday, while buying the North Carolina shrimp again. I fired up the Good Neighbor this morning and mostly kept it around 225F or so, though it did cool off a bit during a quick downpour (more than 1/2 inch). I had to keep stoking the lump charcoal and apple, and I was afraid it might turn out too smoky, but it's OK.

Now to distribute the goodies...

Posted 8 months ago #
Snarf
Dystopia
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This week...

Paella on the grill - first time. Shrimp, clams, chorizo, chicken...should be interesting.

Also got a huge butternut squash for making a big batch of roasted curried soup.

Posted 8 months ago #
alexs
Limestone bluffs of the Scioto
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Also got a huge butternut squash

It's the right time of year for a good beta carotene rush.

Posted 8 months ago #
alexs
Limestone bluffs of the Scioto
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This may be my last message to the board. I have an oven rack laden with stemmed, halved orange habaneros, becoming irritated at 200F. The EMS guys are going to have to put on the hazmat suits before they search the house for me.

Posted 8 months ago #
Snarf
Dystopia
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alexs said:
This may be my last message to the board. I have an oven rack laden with stemmed, halved orange habaneros, becoming irritated at 200F. The EMS guys are going to have to put on the hazmat suits before they search the house for me.

I'm sending in Kurt Russel to save you.

Posted 8 months ago #
alexs
Limestone bluffs of the Scioto
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This will be for a big seasoned salt project; I'll be giving it away this weekend at the pepper field.

Posted 8 months ago #
Snarf
Dystopia
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Some recent house guests of mine left me with some crushed habanero.

That stuff is the bomb but to use it conservatively is to put in mildly, pun intended. lol.

Posted 8 months ago #
alexs
Limestone bluffs of the Scioto
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This will be oven-dried, then run in a processor with kosher salt, to make a coarse pepper-salt. I'm going to run a few batches and tinker with adding things like onion or garlic powder.

I can also run it through the blender instead of the processor, in which case I get dust.

Posted 8 months ago #
Snarf
Dystopia
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Paella turned out awesome. Cut a few corners and made some changes. Couldn't find calaspara or bomba rice so I used arborio. Didn't like the frozen chorizo at Weiland's so I used some bahama mama's...too cheap to buy saffron so I used some tumeric, etc.

Too crappy outside to want to use the grill, really hard to get heat across the pan on the oven burners, I eventually used two of them which worked well.

Posted 8 months ago #