Norrin_Radd
I'm Low-key/Loki even more-so than Thor's bro...
Making some chicken & shrimp carbonara this weekend I'll post up
What Are You Cooking for Dinner Tonight??
- Thread starter Loquacious
- Start date
MzLyricist
How much better is it to get wisdom than gold!
I haven't yet, first time in the thread.
Welcome don't be scared to post up
Black
🍂
Naw b. That's not how this works. You got to be jumped in to get the secrets. Post some of your work and we will see if you pass GO.
Wait, I had to come back and edit. He treating us like we Pinterest.
Grilling for mothers day. Teriyaki salmon, chicken wings, smoke sausage, hot dogs turkey sausage and turkey hot dogs, lamb, steaks. Baked potatoes
Taco Bell
That's it
thomasdiel
New Member
- Chicken
- Canh cĂ tĂm
loud-ninja
Here to point out the illogical
Decided to do lamb shanks. Been a while. Got a little too intoxicated and almost forgot how long I had it cooking. Seared it. Threw some red wine and chicken stock in it. Then threw it in the oven for 3hrs and slow cook.
What you going to pair with it?
loud-ninja
Here to point out the illogical
Gonna make some mashed potatoes and is have some left over broccoli i need to finish. I wanted to at least finish the lamb because I had to leave for a early dinner with the fam.
loud-ninja
Here to point out the illogical
Finished product. Made the potatoes today. Tried to reheat the lamb in the air fryer but it started cooking a little bit. It darkened the skin but it was still tender. Came off the bone easily.
loud-ninja
Here to point out the illogical
Also made some jerk chicken. First time doing it on the oven. I waw trying a new style and changed up my recipe a little. Slow cook in the oven. Needs some work. 240 degrees for about 2h30m. Wasnt fall off the bone. Needed to stay in longer but it was done.
You making your own marinade?
loud-ninja
Here to point out the illogical
Yup. Always did. If you have a blender, it's easy.
What's your recipe? Cause I'll use that grace jerk seasoning and I've gotten compliments from people who are from Jamaica and they thought I did it myself. Even when I was in Jamaica I've seen them use it at the restaurants and some resorts
loud-ninja
Here to point out the illogical
In still making changes to my recipe cause I seen new ways to make it. Only thing I measure is the soy sauce. The below is for the marinate. Before I put the sauce on, I use a jerk season and rub the chicken down. Then use marinate. If you use salt free seasoning, you can salt the sauce. If there is salt in the seasoning, go easy on the salt in the sauce.
Browning sauce (which im gonna try next time)
Or
1/4 cup soy sauce. (Adds color, A substitute for browning sauce)
Use one or the other for the above sauce.
Garlic
Ginger
1 Onion
Scallion
Allspice / pimento (key ingredient)
Nutmeg
Brown sugar (2 table spoons)
Thyme
Your choice of hot pepper. I use Habbenero. The orginal choice is a scotch bonnet. I dont do a lot of spicy.
Salt
Optional:
Orange ( juice it)
Lime (juice it)
Cinnamon stick
Im still working on my recipe to make it my own but those are the fundamentals in any recipe you look up. I havent tried dry roasting the spices for jerk. I only done that for indian dishes but I will try it.
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loud-ninja
Here to point out the illogical
Decided to make some seafood cakes. Shrimp, salmon, and crab
Egg whites
Make the breading to a fine dust or close as possible. Dont need much since the shrimp puree will be the binding agent. The bread gives it the crispy outside.
Stovetop just to brown both sides and then it goes in the oven
Egg whites
Make the breading to a fine dust or close as possible. Dont need much since the shrimp puree will be the binding agent. The bread gives it the crispy outside.
Stovetop just to brown both sides and then it goes in the oven
