Maybe serve in a vaguely crescent shape instead of a heap of slop, sprinkle some shredded cheese on top and add some greenery for garnish either parsley or some fresh basil leaves, then add maybe one slice of garlic bread to the empty part of the plate and this will look like something you'd proudly serve at your next dinner date.Presentation is not my strong suit. The only thing I can make looks good is steak but that's not much of an accomplishment.
Don't you have to defrost it first?Have we had a steak recipe? I'm sure there's someone here that doesn't know how to cook steak.
Acquire cast iron skillet. Heat on high heat. It'll smoke more than a college student who just discovered weed.
Coat your steak in salt and pepper on both sides. Be generous.
Melt your butter in that skillet. Be sure to use butter. Butter is life, butter is love.
Carefully lower steak in. Sear that shit for 3ish minutes. Don't touch it until you flip it. Repeat on other side.
Throw into over under the broiler. 5 minutes a side.
Take out. Let rest.
If you can't eat your steak at this doneness, you can't eat steak.
Dutch Oven JambalyaINGREDIENTS
- Kosher salt
- 1 pound linguine
- 6 tablespoons extra-virgin olive oil
- 1/2 cup finely chopped shallots, from 2 shallots
- 6 cloves garlic, coarsely chopped
- 1 cup dry white wine, such as Pinot Grigio, Chardonnay or Sauvignon Blanc
- 1/2 teaspoon red pepper flakes
- 2 pounds Littleneck clams (40 to 45), scrubbed
- 1/4 cup plus 2 tablespoons fresh flat-leaf parsley, finely chopped
- 3 tablespoons unsalted butter
- 1 teaspoon lemon zest, from 1 lemon, plus more to taste
- 1 tablespoon lemon juice, from 1 lemon, plus more to taste
- In large pot over high heat, bring 4 quarts of water and 2 tablespoons of kosher salt to a boil. Add the linguine and cook according to the package directions until just shy of al dente (the pasta should still be firm to the bite since it will cook another minute or two in the sauce).
- Meanwhile, in a very large sauté pan over medium-high heat, heat the olive oil until hot but not smoking. Add the shallots and garlic and sauté until just golden, about 30 seconds. Add the wine, red pepper flakes, 3/4 teaspoon kosher salt, clams, and 1/4 cup of the parsley; bring to a simmer and cook, covered, until the clams open, 6 to 8 minutes. Discard any unopened clams.
- Reserving 1/2 cup of the cooking water, drain the linguine in a colander (do not rinse). Add the pasta to the sauté pan with the clams. (If you don't have room for everything in one pan, transfer the clams to a plate and cover to keep warm. When ready to serve, add them back to the pasta on a serving platter). Increase the heat to medium and cook the linguini with the clams, tossing occasionally, until the pasta absorbs most of the sauce and is just tender, 1 to 2 minutes. If necessary, add some of reserved cooking water to keep moist. Remove the pan from the heat. Add the butter, lemon zest, lemon juice, and the remaining 2 tablespoons of parsley; toss to coat. Taste and adjust the seasoning with more salt, lemon zest and/or lemon juice, if necessary. Transfer to a serving dish or bowls and serve.
Soy Sauce ChickenINGREDIENTS
2 tablespoons extra virgin olive oil
1 1⁄2 lbs boneless skinless chicken thighs
1 lb andouille sausage, cut into 1/4 inch slices
1 large onion, chopped
2 celery ribs, diced
1⁄2 green bell pepper, diced
1⁄2 red bell pepper, diced
1⁄2 teaspoon dried thyme
1⁄4 teaspoon dried oregano
1⁄4 teaspoon sweet paprika
1⁄2 teaspoon salt
1⁄4-1⁄2 teaspoon cayenne pepper (optional)
1 1⁄2 cups long grain rice
1 (14 ounce) can tomatoes, chopped,with juice
2 cups chicken broth or 2 cups stock
8 ounces medium shrimp, peeled and deveined
2 tablespoons chopped fresh parsley
3 green onions, finely chopped
Preheat oven to 350 degrees F.
In a large pan or Dutch oven, brown chicken in hot oil on both sides; remove and drain.
Add andouille, onion, celery, bell pepper, thyme, oregano, paprika, salt, and cayenne pepper to the pan, cooking and stirring for about 5 minutes until onions are tender.
Add rice, tomatoes with juice, and broth; bring to a boil.
Place rice mixture in a baking dish or oven-proof casserole; top with chicken; cover (can use foil) and bake at 350 degrees F for 40-45 minutes or until rice and chicken are done and tender.
Stir in shrimp, parsley, and green onions; cover and cook 5-8 minutes longer or until shrimp curl and turn bright pink and serve.
Soy sauce chicken
⅔ cup white sugar
⅔ cup brown sugar
1 cup soy sauce
2 cup water
¼ cup minced garlic
¼ cup minced fresh ginger
5 pounds bone-in chicken thighs with skin
¼ cup chopped green onions
1 Teaspoon all spice
Combine sugar, soy sauce, water, garlic, and ginger in a large stock pot; stir until sugar is dissolved. Place chicken in stock pot and bring to a boil. Using tongs, turn chicken in pot every 5 minutes.
Boil chicken until no longer pink at the bone and juices run clear, about 35 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C). Sauce mixture will turn into a rich, brown glaze. Remove pot from heat and let cool 10 minutes.
Place chicken on a platter and sprinkle with chopped green onions.
Reducing the chicken recipe to portions you can do in a frying pan, dropping the five spice and throwing in a couple of tablespoons of mirin will be close enough to teriyaki chicken that most people won't noticeAll of these recipes are stolen and I dont have the sources since I just scroll past the bloggers life story and copy the recipe into a google doc. I have been trying to record new recipes but I have a huge backlog in my memory that I need to write down.
Linguini with Clams
Dutch Oven Jambalya
I got a Staub 4 qt cocette for Xmas and this recipe fits it perfectly.
Soy Sauce Chicken
This is really salty, and I do not know how authentic the recipe is because I haven't actually had the real thing. Its really good over calrose rice and extremely easy to make since you are basically just boiling chicken thighs. I add a splash of Mirin and some extra green onions to the broth.
If it tastes good, that’s all you need.Reducing the chicken recipe to portions you can do in a frying pan, dropping the five spice and throwing in a couple of tablespoons of mirin will be close enough to teriyaki chicken that most people won't notice
Country of origin also makes a difference on the soy sauce. Product of Japan has a milder and less salty flavor than the Chinese version and derivatives. The stuff you find in white supermarkets tends to be closer to the Chinese methodIf it tastes good, that’s all you need.
Also, if you want less salt I’d recommend “Silver Swan” brand soy sauce. It’s less salty than Kikkomen soy sauce and I think has a better flavor in general.
That’s true. It seems like American stuff just has so much salt and sugar in it.Country of origin also makes a difference on the soy sauce. Product of Japan has a milder and less salty flavor than the Chinese version and derivatives. The stuff you find in white supermarkets tends to be closer to the Chinese method