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I think they are springing Spoiled brat today so will be cooking a real meal for the first time in about 4 days; can't wait. i am going to stop at the butcher shop and pick up a couple of pot roasts: one for us and one for a family at church that need meals provided for the next few weeks. Of course I will have the usually, carrots, potatoes, onions in the roast and think I will do Asian cold slaw as well.
Here it is with the spices etc. (garlic, ginger, saffron, cinnamon, preserved lemons including some of the rind) just before I added the chicken ...
And here it is in my bowl over white rice (I don't much care for couscous) ...
I added olives (couldn't find them at first so had to add them late) and some chili flakes to "up" the spiciness, but otherwise I pretty much followed the recipe as written. The sauce is fantastic -- next time, I will make extra. YUM!
I can't rep you yet but looking really good! You remind me I need to get off my butt and preserve me some lemons!!
Today I am smoking a brisket. I have done this before but I need to fine tune my technique. I may be a food dork because figuring it all out sounds like a lot of fun! I am making a Cole slaw and cornbread for sides. I feel like I should make another side but I am not sure what it would be.
I think they are springing Spoiled brat today so will be cooking a real meal for the first time in about 4 days; can't wait. i am going to stop at the butcher shop and pick up a couple of pot roasts: one for us and one for a family at church that need meals provided for the next few weeks. Of course I will have the usually, carrots, potatoes, onions in the roast and think I will do Asian cold slaw as well.
nmnita, I am glad to hear that your husband is going to be released! The pot roast dinner sounds like the perfect meal for his homecoming dinner. It is kind and generous of you to provide dinner for a church member too.
Salt is obviously necessary, but you can improvise or mindfully add whatever you want. I suspect lemon pepper would be a nice addition for chicken, but I've never tried it.
For thighs, I trim the fat off, keeping the skin. I rub olive oil over the thighs over and under the skin. I spread my 'brine' ingredients out on a cutting board, and roll the thighs over the ingredients. I make sure the salt mix, or dry brine, covers most of the piece of chicken. And then I put it uncovered, in the fridge for at least one hour. I would prefer to leave them in for longer, say for 2-3 hours, but I almost never achieve this.
I said flank steak yesterday, but I meant brisket. Baked low and slow in cast iron, with only salt, pepper and garlic, and nested on a rough chopped onion. 3 hours, covered at 325.
We leave at 3:30 in the morning to fly to our daughter's wedding in California and won't return until next Wednesday, so tonight it will be tuna melts on rye, sliced tomatoes and fries.
We leave at 3:30 in the morning to fly to our daughter's wedding in California and won't return until next Wednesday, so tonight it will be tuna melts on rye, sliced tomatoes and fries.
Was it you who is making the appetizers? Hope everything goes smoothly.
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