grilled chicken thighs last night, marinated in preserved lemon, garlic, olive oil, vinegar, dill, oregano, a touch of sugar and a pinch of crushed red pepper flakes. I blended it all in the cuisinart to make almost an aioli, then marinated for a good 8-9 hours.
No added salt, but the preserved lemons brought plenty to the table, along with great lemony flavor, some funk and some umami. I definitely will add this to the rotation. Served with steamed green beans and a side salad.
also, blended peach margaritas. That worked.
tonight: sourdough pizza. Because who doesn't want to crank up the oven to 500 degrees when it's 95 outside?
That's what ac was invented for.
That's what your grill was invented for.
I get nervous about trying to use my stone on the grill, and don't want to go with "grilled" pizza today. Any advisories on using a baking stone over coals? I worry about it breaking from thermal shock.
CC to doc, just sent you an email with photos of the milk crate container garden.
forward 2 me 2o pleaz?
I'll make a post so that everyone is included.
i highly doubt there will be a parentgood post tomorrow, so the slot is all yours.
in a way, i suppose it IS a parentgood column. have at it!
Excellent, meat.
Fired off a reply on the innertubes to you on the bun recipe
How funny - Older Hnos Coot just sent me a pix of some large jars with salted lemons in them - he uses them in rice dishes/Moroccan food.
tagines are on my list.
You know me, doc. Pix or it didn’t happen. 😂
(I need to try that marinade. )
Yesterday did Pork Butt on the Pit Barrel Cooker for about 6 hours - my hoodie still smells like Pimiento. I'm good with that.
Today I got a hankering for chicken with scallions and Szechuan peppercorns. Went to Whole Foods. No Szechuan. Then went to this Asian market I've never been to before (mostly Indian chow) - no peppercorns, but they did have Ching's Secret Schezwan Chutney. Took a taste of that. Holy Burning Mouth, Batman! I added some yoghurt to tame the marinade a little - going to stir fry with Hon-Shimeji mushrooms, snap peas, scallions, ginger, and cellophane noodles.
Noice!
Did a reprise of King Arthur pizzas last night. Much better rise on the second pie than last time. The Poissonnière was excited to help with every step of the prep, then ate only half a piece.
We were able to get wild ramps from the produce distributor this week.* I’ll give this maple-ramp marinated chicken paillards recipe a whirl tonight. Maple syrup & sambal is a combo I gotta check out.
* Side note: I never want to rely on supermarkets for fresh produce again. For $36, including the $5 flat delivery fee, we got enough fresh, organic produce to last us a couple weeks: 2 bunches broccoli, 2 heads green leaf lettuce, 2 bunches organic kale, 1 organic spaghetti squash, 3 lbs organic sweet potatoes, 2 lbs red potatoes, 2 lbs russet potatoes, 2 lbs yellow onions, 1 green bell pepper, 1 red bell pepper, 1 tomato, 2 lbs Pink Lady Apples, 2 lbs pears, 1 bunch ramps, and 1 lb local honey. I’d gladly trade the russets & spaghetti squash for more onions, but I’m pretty pleased with this model.
If milk & egg delivery were to come back, I’d be delighted.
I've heard that people are delivering milk to your house again in reusable bottles. We used to get that in the Canal Zone. And Pepsi from the Pepsi truck going down our street.
Is produce distributor a fancy name for CSA? Just asking in case it’s something different that could deliver quality produce to my smaller city.
Nope, this is different from a CSA in a couple of ways. We aren’t committed to a subscription, so we only order when we need more produce, rather than try to consume six pounds of kohlrabi a week. We can choose between three different 20lb boxes — root veg only, root & fresh veggies, or an all organic box. (Most of the stuff in the first two is organic anyway...). After that, we can add on stuff — seasonal fruit, additional veggies, honey, maple syrup, etc.
I don’t remember where you’re located. Driftless Direct is our source; they deliver to homes in Dane & Green counties.
Thanks! We’re about an hour south of Twin Cities metro and so far I’ve just found CSA. Will keep digging, though.
grilled chicken thighs last night, marinated in preserved lemon, garlic, olive oil, vinegar, dill, oregano, a touch of sugar and a pinch of crushed red pepper flakes. I blended it all in the cuisinart to make almost an aioli, then marinated for a good 8-9 hours.
No added salt, but the preserved lemons brought plenty to the table, along with great lemony flavor, some funk and some umami. I definitely will add this to the rotation. Served with steamed green beans and a side salad.
also, blended peach margaritas. That worked.
tonight: sourdough pizza. Because who doesn't want to crank up the oven to 500 degrees when it's 95 outside?
That's what ac was invented for.That's what your grill was invented for.
I get nervous about trying to use my stone on the grill, and don't want to go with "grilled" pizza today. Any advisories on using a baking stone over coals? I worry about it breaking from thermal shock.
CC to doc, just sent you an email with photos of the milk crate container garden.
forward 2 me 2o pleaz?
I'll make a post so that everyone is included.
i highly doubt there will be a parentgood post tomorrow, so the slot is all yours.
in a way, i suppose it IS a parentgood column. have at it!
Excellent, meat.
Fired off a reply on the innertubes to you on the bun recipe
How funny - Older Hnos Coot just sent me a pix of some large jars with salted lemons in them - he uses them in rice dishes/Moroccan food.
tagines are on my list.
You know me, doc. Pix or it didn’t happen. 😂
(I need to try that marinade. )
Yesterday did Pork Butt on the Pit Barrel Cooker for about 6 hours - my hoodie still smells like Pimiento. I'm good with that.
Today I got a hankering for chicken with scallions and Szechuan peppercorns. Went to Whole Foods. No Szechuan. Then went to this Asian market I've never been to before (mostly Indian chow) - no peppercorns, but they did have Ching's Secret Schezwan Chutney. Took a taste of that. Holy Burning Mouth, Batman! I added some yoghurt to tame the marinade a little - going to stir fry with Hon-Shimeji mushrooms, snap peas, scallions, ginger, and cellophane noodles.
Noice!
Did a reprise of King Arthur pizzas last night. Much better rise on the second pie than last time. The Poissonnière was excited to help with every step of the prep, then ate only half a piece.
We were able to get wild ramps from the produce distributor this week.* I’ll give this maple-ramp marinated chicken paillards recipe a whirl tonight. Maple syrup & sambal is a combo I gotta check out.
* Side note: I never want to rely on supermarkets for fresh produce again. For $36, including the $5 flat delivery fee, we got enough fresh, organic produce to last us a couple weeks: 2 bunches broccoli, 2 heads green leaf lettuce, 2 bunches organic kale, 1 organic spaghetti squash, 3 lbs organic sweet potatoes, 2 lbs red potatoes, 2 lbs russet potatoes, 2 lbs yellow onions, 1 green bell pepper, 1 red bell pepper, 1 tomato, 2 lbs Pink Lady Apples, 2 lbs pears, 1 bunch ramps, and 1 lb local honey. I’d gladly trade the russets & spaghetti squash for more onions, but I’m pretty pleased with this model.
If milk & egg delivery were to come back, I’d be delighted.
I've heard that people are delivering milk to your house again in reusable bottles. We used to get that in the Canal Zone. And Pepsi from the Pepsi truck going down our street.
Is produce distributor a fancy name for CSA? Just asking in case it’s something different that could deliver quality produce to my smaller city.
Nope, this is different from a CSA in a couple of ways. We aren’t committed to a subscription, so we only order when we need more produce, rather than try to consume six pounds of kohlrabi a week. We can choose between three different 20lb boxes — root veg only, root & fresh veggies, or an all organic box. (Most of the stuff in the first two is organic anyway...). After that, we can add on stuff — seasonal fruit, additional veggies, honey, maple syrup, etc.
I don’t remember where you’re located. Driftless Direct is our source; they deliver to homes in Dane & Green counties.
Thanks! We’re about an hour south of Twin Cities metro and so far I’ve just found CSA. Will keep digging, though.
Lines are now open...