I had a lot of steak when I made the curry beef last week. I sliced the flank steak that I was not going to use for that recipe and put it in the freezer. I defrosted that and now we have steak fajitas. I sliced some onion, red pepper, orange pepper, and poblano pepper. I quick sauteed the steak and removed it from the pan. I cooked the veg until slighlty brown, added back the steak and some fajita sauce. I use Frontera and only about 1/4 of the package. I don’t like my fajitas saucey I like them a little moist to dry.
I love chicken parm! I try to pan fry it and the outside is done before the inside. I tried to pan fry and them put it in the oven and it gets soggy or sticks to the rack or pan. But now I know. Air frying is the key. I realized once I was home that I did not have an egg for my normal breading method, so I improvised. Flour, then into heavy cream, then into a mixture of panko, seasoned Italian bread crumbs and parmesan. Spray the air fryer and the chicken with cooking spray. I cooked each breast for 6 minutes then turned it over and cooked another 6 minutes. I put them on a sheet tray lined with foil and topped with a baking rack sprayed with cooking spray. Into the oven at 400 for 5 minutes, top with cheese and put back in for 5 more. I roasted the spaghetti squash at 400 for 45 minutes. Scraped the squash into a colander and pressed out the liquid. I put the squash in a bowl and seasoned with salt, pepper, olive oil, parm and fresh basil.
The Thanksgiving leftovers keep on giving. Dark brown German wheat bread toasted, spread on come cranberry sauce dijonaise, add some sliced leftover turkey heated in turkey gravy, top with some cheddar cheese and broil. Then cover it in the warm turkey gravy. YUM!
The magazine that I found this recipe in did not have a photograph. This was very brothy and makes more sense as a noodle bowl. Curry is obviously not my wheel house, yet. The flavor in this recipe is amazing. For me it needs more veg, red peppers,carrot and water chestnuts. I used a jarred calabrian chile over the fresh red. This was had spice but not really hot. I will make this again and add the things that I thought were missing. https://www.finecooking.com/recipe/country-style-thai-red-curry-with-beef-shiitakes-edamame
The first time I ever had this was at the Bier Garden in Asheville NC. this is not as good but damn close!
5 Tbls of butter
1/2 Cup of Flour
4 Cups of warm milk
2 cups of grated smoked gouda
1 Tbls of dijon
Salt and pepper to taste
3/4 of a Pound of cooked pasta
4 Slices of cooked bacon chopped
5 Green onions chopped- greens only
I start the pasta water to boil when I start my sauce. Melt your butter in a sauce pan whisk in the flour cook for 1 minute. Whisk in your warm milk and cook whisking until thickened. Off the heat sdd in the hot sauce, dijon, and cheese. Season with salt and pepper. Drain your pasta and put it back in the pot. Add in some of the sauce until its wet enough for you. Toss in the bacon and green onion and serve.
Please do not refer to my photograph as a reference to what this dish should look like. I could only find tomato puree in a 28oz can. This morning before work when I started to prep this for the slow-cooker I started getting short on time and put in the whole can instead of the 3/4 cup the recipe calls for. It was a little tomato forward. But, it was really good. We do not eat dark meat. I used 2 bone in breasts instead of the legs, I added a can of chickpeas and I shredded the chicken and added it back to the pot. I added some more cumin, garam masala and dash of cream and let it cook on high for 30 minutes more. I wish I had left off the chickpeas and used frozen green peas at the end. https://www.bonappetit.com/recipe/slow-cooker-indian-spiced-chicken-tomato-cream
I love to watch Ming Tsai! He has an amazing energy. He had chef Michael Schlow on and he made this fresh Italian shrimp dish. It looked amazing. My sweetheart said if you made that I would eat it. So I did. I went easy on the calabrian chiles because I was not familiar with them and did know the heat level. I could have used 2. It was really nice, fresh with all the herbs and bright with the lemon. https://www.ming.com/michael-schlow-1
After all the bread in last weeks bagel bake I needed a change. I had a co-worker remind me about egg cups. I make 3 kinds when i make them so that we don’t get bored of the same thing every day for a week. I have sausage and cheddar, ham and cheddar, and roasted peppers, artichokes, diced tomato and Italian blend cheese.
1/2 Cup of heavy cream
1 Tbls of dijon
Salt and pepper
Pre-heat your oven at 350. Spray your muffin tin with cooking spray. Put your choice of fillings in the bottom including the cheese. Whisk the ingredients listed together. I use a 1/4 cup measuring cup and pour that into each muffin cup and go back and fill up any that need a little more until the egg mixture is gone. Bake for 30 minutes.
The smoked turkey was good, but it over powered all of the other ingredients that make the rillettes so good. The tarragon, shallot, mustard and wine. It was a good idea but not a win.