Cookaholics Bulletin Board

Nada on excitement here. I took some chicken thighs, concocted a salt rub-cumin, coriander, garlic powder(I was tired), lime zest, cayenne, pepper and salt; lifted skin and rubbed liberally, rested for two hours, broiled. Cornbread and Zartarain's Black Beans and Rice--I said I was tired!! The chicken was quite good.

CI's Belgian Carbonnade. Very tasty, as always.

And the left overs the next day - simmering away right now - are even better. The flavors become better friends overnight.

...lou

Pork tenderloin with cranberry chutney, spiced sweet potato fries, and salad. For dessert, strawberry cream cakelets. Oh, and lots of wine. It was a great evening.

mmmm Carbonnade. I actually like it best the night it's made, but that could be the extra Belgian ale that I have to drink up while the stew is cooking.

We had breaded pork chops, glazed butternut squash and salads with peppercorn dressing. Washed it down with a Newkie.

Since I found skirt steak the first time in my life in a jaunt across the border, I made some steak Fajitas, all indoors. First time I made Fajitas indoors, used a cast iron grill pan for the (marinated) steak and a cast iron pan for the veg. Served with flour tortillas (store bought), homemade salsa, sour cream and cheddar. I have 4 more steaks in the freezer, so I'll SV one of them this week (24 hour cook) and then decide where to go from there...

Paul, I found skirt steak at my small butcher shop (out in what used to be the middle of nowhere but now surrounded by houses). So it can be found here, but probably not at any of the grocery stores.

I made lemon focaccia and a recipe from Jamie Oliver for chicken, smashed potatoes and tomatoes, with an oregano oil. It was really good....very rustic, but tasty. He called for bone in chicken thighs and had you bone them, leave skin on and brown in saute pan. I would leave this step out and buy boneless, skinless next time. The chicken was nice and crispy until it baked with the rest of the ingredients and it lost all crispiness. I also served an arugula salad and roasted asparagus. The guest brought desert....a carrot cake which had a flour taste and way too much icing.
ilene

Last night it was cuban style black beans (will make good lunches), made using pressure cooker, rice (rice cooker) and Brussels Sprouts warmed in butter after being Sous-vide. With the wide range of gear used, it felt a bit weird. Good weeknight meal.

Even one of our local "ranchers", who said sure I can get you anything, backed down on skirt steak and said mostly he has it all already sold. He'd come up with it if I leaned on him (and went to the farm to get it)