Yeah, super fucking good. I could have taken them out like 1-2 mins early to preserve juiciness, but this is delicious
The fermented peach hot sauce is just ok, but the other habanero hot sauce and pickles are fantastic. Next time for the fermented one I’m going to use less onion, more peach, and add peach after the sauce ferments. Still good but not as fruity as I was hoping.
Went hard this weekend. Successfully did cochinita pibil on Saturday (Yucatecan marinated pork butt wrapped in banana leaves with onions, peppers, and tomatoes, slow cooked in a Dutch oven over indirect heat in a kettle charcoal grill for 5 hours). Served with soft corn tortillas and home made salsa and pickled red onions for tacos to 8 people and we housed all 4lbs. Sunday I made chicken adobo for the second time, much improved from when I tried doing it a week ago without the right ingredients. First time I used Kikkoman soy sauce, rice vinegar, and some random skinless/boneless chicken thighs I had on hand. Was wayyyy too salty and I overcooked the chicken by probably 15 min. This time I got bone-in/skin-on chicken thighs and Datu Puti soy sauce and cane vinegar, also added a generous spoonful of lao gan ma chili crisps for a little kick. Might make this one a weekly staple tbh. One of the easiest dishes to make with barely any ingredients or prep needed.
Salmon and honey mustard is such a delicious combination. Seared salmon with steamed rice, arugula, breadcrumbs, and honey mustard vinaigrette. Toasted readcrumbs in a salad is such a game changer. Forget croutons.
Nice I made short ribs again last night and they fuckin slapped. Roasted some broc and baby potatoes in the beef fat, incredible results.
never cooked fish before but I wanna eat more of it at home so bought a 3.5 lb side of salmon to try my hand at it. Found a pretty good and simple looking miso marinated salmon recipe from Kenji Lopez-Alt who never lets me down so probably gonna try cooking that one day this week.
Got a bunch of scorpion and habanero peppers at the farmers market this weekend. Just had some on a burger and man are they tasty, heat lasts a lot longer than ghost peppers. Going to make a killer hot sauce.
What did I get on my salad, you ask? Mixed greens, peas, egg, broccoli, garbanzo beans, cucumber, croutons, cheese, avocado, carrots, and thousand island
The market district near me used to have the best salad bar with every topping you could imagine but not anymore since Covid.