WTF Cookbook
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Make this. You'll thank me later. I just used ground chipotle and some adobo spice instead of the can. also breasts instead of thighs. Also sauteed instead of firing up the grill for two little chix breasts. Still delicious. Marinated for three hours.
https://cooking.nytimes.com/recipes/1023145-tajin-grilled-chicken
@Mik said in WTF Cookbook:
Make this. You'll thank me later. I just used ground chipotle and some adobo spice instead of the can. also breasts instead of thighs. Also sauteed instead of firing up the grill for two little chix breasts. Still delicious. Marinated for three hours.
https://cooking.nytimes.com/recipes/1023145-tajin-grilled-chicken
This looks great, definitely will try it!
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W wtg referenced this topic on
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Evangelizing this recipe. Making it now, on the last few minutes. The sauce is incredibly delicious. Will serve over brown rice. It's really easier than it looks. I ground up some almonds to make the meal since almond flour is expensive and I'd never use it again.
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Evangelizing this recipe. Making it now, on the last few minutes. The sauce is incredibly delicious. Will serve over brown rice. It's really easier than it looks. I ground up some almonds to make the meal since almond flour is expensive and I'd never use it again.
@Mik Looks great, will definitely try it; we love Indian food.
I bought almond flour at Costco, not terribly expensive, but as you point out it's not something you use a lot.
I made almond cake.
https://natashaskitchen.com/almond-cake-recipe/
The almond flour is holding its own in the freezer.
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Made this the other day and it was really great. used flat iron steak instead of filet. It's easier than it looks.
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Yeah, our guests were wowed by the flambe. Which is no big deal.
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Made this tonight. Oregon Pinot for the sauce, outstanding.
https://www.foodandwine.com/recipes/pork-chop-au-poivre-red-wine-shallot-sauce
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I made these tonight. Yummy.
Chocolate Cherry Bars 1 cup butter (or margarine) 1.25 cups sugar 1 egg beaten 1 teaspoonn vanilla 2.25 cups flour 1.25 teaspoons baking powder .25 teaspoon salt .25 cup nuts, chopped .25 cup flaked sweetened cococnut 1 cup semisweet chocolate pieces .25 cup maraschino cherries, drained with stems removed Preheat oven to 375 (for 11 x 16 pan) or 350 F (for 9 x 13 pan) Cream butter and sugar, add egg and vanilla. Combine flour, baking powder, and salt. Add nuts, ,coconut, chocolate pieces, and cherries to flour mixture. Add flour mixture to the butter and sugar. Mix well. Press into pan. Bake 20 minutes for 11 x 16 pan; 35 minutes for 9 x 13 plan.
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I make a lot of stock and use it in nearly everything. Love the process and the end result tastes much better than anything I can buy. Long slow simmer, etc.
Tried this guy’s new way (heresy!) and it’s superior to anything I’ve made before. Also done in one hour with $6 worth of ingredients.
Link to video -
Fascinating! I wonder if you could use raw chicken.
Got to try this. I've been drinking bone broth for a while now and apparently I can make it in Instant Pot.
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Fascinating! I wonder if you could use raw chicken.
Got to try this. I've been drinking bone broth for a while now and apparently I can make it in Instant Pot.
I don’t know why not, and you can control the salt more easily.
Maybe go for 2 hours rather than 40 minutes? He says anything under 3 hours is ok. Or roast the chicken first if you want roasted flavor. Easy and quick enough if using parts or you hack up the whole bird first. Got cleaver?
OTOH, the $5 Costco rotisserie chicken (or even the $8 Heinens rotisserie chicken) is hard to beat as far as value.
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I've been making stock in the Instant Pot for eons. Works great.
I even copied over the recipe I posted on the old WTF many years ago:
https://wtf.coffee-room.com/post/6949
I could definitely see the rotisserie chicken version, though, and especially the part about breaking up the meat into smaller pieces. Will definitely give it a try.
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I'll try roasted and not and see how it goes. Kroger has Tyson natural chicken on buy one, get two free this week.
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I've been making stock in the Instant Pot for eons. Works great.
I even copied over the recipe I posted on the old WTF many years ago:
https://wtf.coffee-room.com/post/6949
I could definitely see the rotisserie chicken version, though, and especially the part about breaking up the meat into smaller pieces. Will definitely give it a try.
Dicing up the veg is also a new twist. I’ve never seen anyone do that.
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Not only dicing, but sauteing before adding the liquid ingredients. It adds a lot of depth of flavor.
Julia Child does the roasting thing to make turkey gravy for her deconstructed roast turkey. It makes fabulous gravy.
https://www.bigoven.com/recipe/turkey-gravy-for-julia-childs-stuffed-turkey/2957731
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I user to make a vegetation stock (and pressure canned it) just keeping all my veggie scraps (including onion skin) in a bag in the freezer (no cruciferous veg). Once I had a large freezer ziplock full I put it in our large crockpot and filled to the top with water. 6-8 hours later I strained the stock and either froze or pressure canned it. I loved having it around and someday I’ll probably go back to making it.
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Kitchen hack. Ways to use parchment paper. Love the guy's accent.
Link to video -
BTW, Chris Young, the guy whose video on rotisserie chicken stock that @steve-miller posted, has some other great videos. Like this one on the best frying pan. @bernard might be interested.
Link to video -
Chris Young is an interesting guy. Engineer turned Michelin chef, trained under Blumenthal - about as good as it gets.
He apparently makes his living now via YouTube vids and selling elaborate thermometers. Normally I wouldn’t like the ads but he keeps them short and the thermometer looks cool enough that I want one.
