Oh hell no! The extent of my "social media" is this bbs, I like to keep a low profile. Gonna whip up a little Thai Fried Chicken tomorrow night: 2 lbs boneless thighs, trim the fat and slice into inch or so strips, you can use breasts if you really want to but it's not as good. This also works with pork. marinade in a ziploc for an hour or 2 with: 2 T fish sauce 3 T soy sauce 6 smushed garlic cloves 2 t white pepper 1 T red pepper flakes Mix up in a bowl: 5 T sweet chili sauce 2 T rice wine vinegar 1.5 T fish sauce 1 t soy sauce 2 garlic cloves, finely diced 1 t white pepper 1 t red pepper flakes Whisk up in another bowl: 1 cup rice flour 1 cup cornstarch 1 t baking powder 1 cup water Add chicken and marinade to batter Heat up 2 inches of oil in a dutch oven to 375 Let the excess batter drip off (you can use a wire rack on a baking sheet and do this all at once) Fry them b!tches in batches and put on a wire rack over paper towels to drain a bit when done Toss chicken, some cilantro, green onion, and the chili sauce stuff. Add more spicy if you want more spicy. I usually put some thin sliced peppers in. Eat.
I’ve made some pesto pasta with chicken twice in the past 3 weeks...simple, and doesn’t take long to make remove most of the fat from some chicken thighs and season with Badia jerk seasoning ....marinate in the fridge for a few hours (u don’t have to let it marinate if u don’t want to)...I use a cast iron skillet to cook the chicken because it gives it a nice sear -preheat oven to 350 degrees...heat some oil in a cast iron skillet on medium high heat, add the chicken and cook on 1 side for 4 minutes, then flip and cook on the other side for 2 minutes...then transfer the cast iron skillet to the oven and cook at 350 for 20 minutes...chicken should come out perfectly...crispy, flavorful, and not dry cook half a bag of pasta al dente in salted water for the pesto I heat oil in a pot over medium heat, add some spinach and cook until they wilt while stirring frequently...then add a whole pack of mushrooms and cook them until softened (about 5 min)...then I add a container of Mezzetta basil pesto from HEB and stir it around...finally, I season to taste with a little salt and pepper normally u mix the pasta with the pesto and put it in a container, but I don’t because if u put it in the fridge and try to heat it up the next day the pasta will have absorbed most of the sauce and become dry...so I just leave the pasta and pesto in separate containers if anyone has some easy recipes that don’t require a ton of prep, ingredients, and a lot of time, I’d love to hear about them
Like everyone, I’ve been cooking a lot more lately (and I’ve always cooked a lot). Even have a sourdough starter going again. Been knocking some Thai dishes out of the park. There are some decent Thai and Vietnamese Facebook groups. LOTS of bbq groups too. I’m sure you could find one for just about anything.
Grill-Roasted Green Salsa 4 tomatillos 4 jalapenos 1 head of garlic 2 avocados 1/4 onion handful of cilantro lime salt Place the tomatillos (no husk), jalapenos (with stem), and a whole head of garlic right above the heat on your grill. Don't worry about the jalapenos or garlic getting burned. However, do worry about the tomatillos. They'll need to be taken out and placed in a blender first. You don't want them to burn. You just want them to get a little tender and a little charred. Once the jalapenos and garlic are tender and charred, remove them from the heat. Cut the stems off the jalapenos and place the jalapenos in the blender. Peel about 4 garlic cloves and place them into the blender. Add a splash of water and a good amount of salt (I use Kosher) and blend just enough to get a thick, chunky salsa. Taste and add salt if necessary. Dice the onions, chop the cilantro, and cube the avocados and add them to the salsa. Squeeze some lime juice on the salsa and mix. Perfect with some chips or on some fajita tacos.
I mainly use BBQ Sundays for meal prepping. My favorite is fajitas, then making some rice, beans, corn or whatever you'd like mixed into a fajita bowl. Easy lunches/meals later in the week.
cast iron skillet is by far the best cooking investment I’ve ever made if there’s 1 good thing that’s been a result of this pandemic, it’s that I’ve been forced to cook a lot more at home and I’ve tried many different things and improved so much today I made a NY steak with the cast iron skillet to go along with some asparagus, and omg, it turned out amazing praise be to the cast iron skillet...if u don’t have one, get one immediately I make 10/10 salmon every time with this thing...chicken thighs or breasts turn out crisp and juicy...sh*t, I even made macaroni and cheese using this thing and it turned out really good that steak tho...so juicy...that steak was wet
Buy an Instant Pot. Watch some YouTube videos. You'll understand the popularity. That thing'll cook anything.
Made Larb earlier Easy Larb (recipe for 2 with leftovers, but I would double this) ¼ c oil 1.5 lbs eggplant peeled and cut into 1” pieces 2T soy sauce 12oz 80/20 hamburger or beef/pork mix 3 thin sliced hot peppers (serrano, thai, jalapeno, whatever you want) 4 cloves garlic, minced 2T shallot, diced 1T ginger, grated 2T oyster sauce (or any stir fry sauce) 1T fish sauce 1T Rice Vinegar 4 scallions, diced Cook eggplant in 3T of oil for 10 mins, stir in 1T soy sauce, and remove to bowl. Add oil to pan and saute peppers, garlic, shallot, ginger and beef Stir in oyster sauce, fish sauce, vinegar, 1T soy sauce and cook for 3 mins , adjust seasonings (salt, sugar) to taste Serve with rice or vermicelli, *make lettuce wraps*, top with scallions and a squeeze of lime, maybe cilantro too and hotsauce as needed?
made my easy go-to salmon recipe today…God bless the cast iron skillet 1lb salmon rub a little bit of extra virgin olive oil on the salmon and then season with 1 tsp paprika, 1/2 tsp smoked paprika, 1 tsp garlic powder, 1 tsp salt, 1/2 tsp black pepper, 1/4 tsp thyme let it marinate in the fridge when ready to cook, heat oven to 425 (while oven is heating, take salmon out of fridge and let it get somewhat close to room temp…basically don’t just take it out the fridge and get right to cooking) once oven is at 425, add olive oil to a cast iron skillet preheat on high heat…once skillet is hot (takes about 2 min), add salmon skin side up and cook for 2.5 minutes (you should get a nice crust on the salmon, and do not flip it at all)…then put skillet in the oven and cook at 425 for 8 minutes you’ll get a flavorful salmon that u can easily flake with a fork
So I got the solution and it wasn’t mentioned here I proposed and she said yes. Been getting home cooked meals ever since
