The Cookbook

Mik

Two “Janet loved this” in a row. Wow.

Looks complicated but it’s not. I used top sirloin dry brined with Omaha Steak seasoning for 7 hours.

https://infinetaste.com/steak-salad-with-blue-cheese-vinaigrette/#wprm-recipe-container-10346

Mik

Making Anthony Bourdain's Basque Chicken tonight. Tomorrow I will try to recreate Paladar 511 (NOLA)'s Tuna Crudo. I get to have culinary fun when Janet's out of town.

https://www.foodandwine.com/recipes/poulet-basquaise

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Mik

Poulet Basquaise a la Anthony Bourdain.

https://www.foodandwine.com/recipes/poulet-basquaise

Mik

It was great last night. Might be better the second day, haven’t decided yet, but it was damn good both nights. I highly recommend.

Mik

Lamb chili and cornbread tonight. Didn't have any ground beef and the ground lamb needed to be eaten up. Meat, onions, Bush's Chili Magic, canned tomatoes and a can of green chilis.

Doctored up cornbread mix with sour cream, an egg, corn and some honey. In the cast iron skillet. Easy, homey dinner.

Mik

Made this last night, subbed in sherry for half the water like the notes said. Delicious.

https://www.allrecipes.com/recipe/235589/chef-johns-creamy-mushroom-soup/

George K · "Now look here, you Baltic gas passer... " - Mik, 6/14/08

Made this tonight. Quite good.

Link to video

Mik

Must be chicken night. Great recipe very easy.

https://www.marthastewart.com/318298/sauteed-chicken-in-mustard-cream-sauce

George K · "Now look here, you Baltic gas passer... " - Mik, 6/14/08

@Mik hmmm. looks good.

I have some heavy cream left over from my Cajun Chicken Alfredo.

Maybe early next week!

Mik

Your recipe looks like honey garlic chicken?

George K · "Now look here, you Baltic gas passer... " - Mik, 6/14/08

@Mik said in The Cookbook:

Your recipe looks like honey garlic chicken?

Yup. That's what it basically is.

Mrs. George said, "It's good" rather than "It's OK", so it's on the "make again" list.

ETA: But I've never seen it made in a skillet.

Mik

I see you get the same ~~lack of~~ domestic support I do.

One would think a bit more appreciation for doing all the cooking would be appropriate.

George K · "Now look here, you Baltic gas passer... " - Mik, 6/14/08

Speaking of recipes, if you want to keep them on your computer, I can't recommend "Paprika" enough. Great app to store recipes, download from web, etc. Well worth the $35 or so it costs.

Screenshot 2025-01-31 at 6.35.08 PM.png

https://www.paprikaapp.com

taiwan_girl

I have that on my phone!!. Actually did not know it worked on the computer. I assume the same sign in info for your phone, correct?

Mik

On the menu for tonight: Garlic Braised Chicken

If you have NYT access:
https://cooking.nytimes.com/recipes/1022705-garlic-braised-chicken?campaign_id=58&emc=edit_ck_20250203&instance_id=146322&nl=cooking&regi_id=49184069&segment_id=190010&user_id=2127aee77c7a5b6be2d2c611f646d27e

Garlic-Braised
Chicken
By Eric Kim

Total Time 1 hour 15 minutes
Rating (1,850)
INGREDIENTS
Yield: 2 to 4 servings

Olive oil
2 pounds bone-in, skin-on chicken
thighs (about 4)
Salt
20 peeled garlic cloves
¾ teaspoon ground white pepper
1 cup dry chardonnay
Steamed white rice, for serving

PREPARATION

Step 1
Heat oven to 350 degrees.

Step 2
In a large Dutch oven over medium-high, add enough oil to lightly
coat the bottom. Season the chicken with salt on both sides, then
add to the pot skin side down. Cook until the skin turns golden
and crispy, 8 to 10 minutes. If the skin browns too quickly, lower
the heat. Flip, and sear the other side briefly, about 1 minute.
Transfer the chicken to a plate and set aside.

Step 3
Add the garlic to the schmaltzy oil over medium-high, and stir
until fragrant and very lightly golden at the edges, 1 to 2 minutes.
Stir in the white pepper, then immediately add the wine and 1 cup
water. Scrape up any stuck-on bits from the bottom of the pot
while bringing the liquid to a simmer. Nestle the chicken in the
pot skin side up, cover and cook in the oven until the chicken and
garlic are meltingly tender, and the wine has reduced, about 1
hour.

In that time, chicken fat, wine and water
turn into a luscious sauce packed with garlicky redolence. The white pepper, musky and full of earthiness, is a key taste here, so don’t skip it

Taste for seasoning, adding more salt if needed. Serve with
rice.