Roast chicken salad (lemmy.world)
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Last Friday was midsummer, but because I'm not in Sweden but in Korea I had to improvise with ingredients which I could find here....
For supper I made colcannon for the first time, spicy Korean eggplant and BBQ pork cutlets. Whew it was great and I am stuffed.
Brined overnight. Sous Vide bath seasoned with roasted garlic, homegrown basil, oregano, & Rosemary for 2 hours at 130° before searing in cast iron.
I made quesabirria de res and proveletta cheese with consomme. My little innovation is that I gave it a pat of cilantro garlic compound butter with flake salt on top. I’m gonna die happy. These are the best tacos I’ve ever made. They taste better than being thin, god help me.
Chinese style BBQ pork on sauteed onions, spicy stir fry broccoli, white rice.
Used this recipe for the panna cotta (though I did fudge the numbers on the gelatin and just used the whole packet since there wasn’t really enough to save) and this recipe for the raspberry sauce. She uses sour cream in her recipe which I’ve never heard of, I might try it next time but for right now I just wanted the basic...
pasta...
Ingredients are as followed...
Just threw in everything I had in the fridge. It was delicious!
Chicago w love. Steam your buns
While the controversy about the vegan hotdog is still goin on, I introduce you guys this beautiful “soup sandwich”.
I made cheesy cauliflower balls today and they were great. Especially enjoyed the bottom of them because as they baked the cheese got crispy on the baking sheet. Used the food processor to break down the cauliflower and cheese, a real time saver. Added bacon to theses, chefs kiss to that haha....