FROM THE BASEMENT TO THE TOP LEVEL KITCHEN VIA SOME TASTY CHICKEN.....






 How easy it is to stick to our habitual feeding customs.........An excuse to utilize my fabulous new All-Clad skillet.......to fry some breaded chicken tenders in avocado oil, with pine nuts, finely grated and toasted coconut, toasted sunflower seeds, English walnuts, Pad Thai Sauce, hot chili oil and chopped cilantro and scallions....and a few splashes of Valentina Mexican hot sauce... without the once annoying and troublesome chore of cleaning the sticky residue from that 'old' skillet that I used for many years......this concoction would, surely, have moved me to the 'top level kitchen' of Gordon, Nyesha and Richard's Next Level Chef..........



and, the necessaire.....dessert! key lime cheesecake with a hazelnut crust......enhanced with strips of prunes, marinated in orange liquor and a thin slice of tangerine, preserved in vodka, infused with bitter orange laraha.... accompanied with Earl Gray tea with twisted orange peel..........

Comments

Post a Comment

Popular posts from this blog

IN THE KITCHEN AT SUNRISE, SUNDAY MORNING

Image
  Experimental Lunch.....a croissant pastry 'box' filled with crowder and black-eyed peas, okra, onions, scallions, ginger, chilis, orzo, mushrooms, diced dried apricots, green curry, Madras curry, rasam, dried dill pickle, green dragon sauce, olive bruschetta, and sweet red peppers in harissa salsa and 'painted' with hoi sin sauce/walnut oil..... served with a ladle of marinated red peppers, corn salsa, gyoza sauce and hoi sin ....i.e. clean out the fridge......a tasty little loaf...... Served with a bowl of roasted red pepper soup with hot Indonesian curry, powdered onions and garlic paste.......
Read more

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