i.e.........INDONESIAN SKILLET BARBEQUE WITH POTATOES




retaining a customary  color palette, some shredded beef and potatoes cooked in avocado oil, with basil, cilantro, chopped scallions, diced yellow onions, hot chilli sauce, garlic, parsley, plum sauce, peri-peri, crushed peppercorns, sliced black truffles, oyster sauce and saus bumbu tumis..destined for enclosure within a  crispy, folded paratha, cooked in the same skillet's still avocado-oiled surface, with some chopped parsley and a bit of mango chutney, hot red pepper powder  and Korean gochujang ..........

Comments

Post a Comment

Popular posts from this blog

Luncheon, the day after emptying the contents of several bottles of 'stuff' from the fridge.......

Image
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...
Read more

Utilization of the hand-made 'pitchfork' that a friend made a half century ago in Richard Mafong's metalsmithing class at Georgia State University...............

Image
a mini-lunch, shared on a long-handled silver 'pitchfork' with a tiny adult 'hand fed' Pomeranian that is visiting a next door neighbor....and loved licking up the last of the dribbles of Saus Bumbu Tumis...... a glop of pumpkin/almond/ginger bread with ligonberry preserves and sliced almonds, now that 'Chi-Chi' dog has returned to her mommy's lap, taking her dripping tongue with her........although, I can see her nostrils, widening, at the potential of  'dessert'.......upps.....here she comes.....as I gobble the last crumbs, leaving a dry crust for 'Chi-Chi'.......
Read more