one last 'production' before kitchen clean up time.....iron skillet chicken cooked in walnut oil with scallions, ginger, tomatillo paste, garlic, orange bell and habanero peppers, corn chile, blackberries, red jalapenos, garlic and sourwood honey with a matching mound of nutty brown rice with cilantro, lemon juice, paprika and powdered chipotle.... .......the taste pinnacle of this week's 'kitchen stadium' experimentation.....to balance hot, sweet, sour, bitter, nutty, fruity and meaty......the scale's 'needle' is exactly on Zero....This little piggy had chicken thighs.....then, already home, had a big mess to clean up!
Luncheon, the day after emptying the contents of several bottles of 'stuff' from the fridge.......
A TABLESPOON OF THIN BLACK TRUFFLE SLICES, MARINATED IN OLIVE OIL....A HALF TEASPOON OF ARGAN OIL & A DOLLOP OF MELTED BUTTER, WHISKED TOGETHER WITH SOME GROUND MEDITERRIAN HERBS AND CRUSHED, DRIED ROSEMARY....INTO WHICH A COUPLE OF 'END PIECES' OF 9-GRAIN TOASTED BREAD IS ADDED TO SOAK UP THE DELICIOUS 'FAT'....THEN, A TURNOVER, AFTER A MOISTENING SPRAY OF AVOCADO OIL, TO ADD A SLAB OF SLIGHTY-MOLDY EXTRA SHARP CHEDDAR CHEESE AND A COUPLE OF PRESSES WITH A WOODEN SPATULA.......SERVED WITH A BOWL OF RICE-VINEGAR-PICKLED CABBAGE......AND A 'SECOND COURSE' OF PANKO-BREADED PINTO BEAN PATTIES, FRIED IN AN IRON SKILLET, IN AVOCADO OIL, INFUSED WITH WHITE TRUFFLE SLICES; SOME CHOW-CHOW RELISH WITH ROASTED YELLOW CORN AND CHOPPED RED BELL PEPPERS; A BOWL OF SPICY COLLARD GREENS, DRIZZLED WITH THICK PRELIBATO RED BASAMIC VINEGAR, SPRINKLED WITH ORGANIC OIL ROASTED SUNFLOWER SEEDS; AND A 'BALL' OF SPINACH AND YAMS, BINDED BY EGG YOLK, THEN LIGHTLY SPRAYED WI...
Comments
Post a Comment