This recipe was my inspiration here, but I didn’t have any lime and had far fewer Brussels sprouts than this called for.
Monthly Archives: January 2011
Super simple recipe. This whole meal pictured (including sage mashed sweet potatoes and spicy sweet brussels sprouts, recipes to follow) was a hearty addition to Saturday’s Pajama Party.
I now can check off my first Kitchen Goal of 2011. Homemade bread: accomplished! This recipe came courtesy of my dear friend Rachel. It was a somewhat complex recipe, but not a super advanced one, so it worked out well for my first attempt at bread.
I think the result was yummy, too! The only thing that seems slightly off is that the bread is a little crumbly (not sure if it’s related, but I used King Arthur all purpose flour instead of bread flour). But the flavor is delicious! I was even happy with the shaping, appearance, etc.
This was the dressing topping the salad we had with the gumbo. Really nice flavor
I don’t think I exaggerate when I say this is one of the best things John has ever made. SO GOOD. Better than my Alton gumbo, I’d wager. I had seconds, am stuffed, and yet still want more. Rich, developed flavor; the duck sausage we got at the market was an added asset. Serve over hot rice, with bread.
So my recipe for crock pot carnitas is actually Becky’s – I have made them as well, but it was before I had a Web site and I’m not sure what I did exactly.
Anyway, I tried out Coop’s recipe for dinner last night (she tells me, btw, that she’s not sure how exact the measurements were when she sent it to me). It was definitely a tasty meal, but I think the recipe needs a little work. The resulting sauce was a bit too sour (too much citrus?) and needed some sweetness to balance it out (I don’t think the bitterness of the beer worked in this capacity).
So next time I make this, I’m going to cut the lime juice down to 1 lime, eliminate one of the two orange flavor sources, and add a bit of sweetness, maybe from some ginger beer? Regardless, yay carnitas!
This was my attempt to recreate the “white sauce” Cantonese dishes like moo goo gai pan, etc. I used a Martin Yan recipe as a guide, with some adaptation
I also tried out a technique I saw in one of my new cookbooks, where you marinate the chicken in cornstarch and rice wine for an hour, to try to soften the texture. It worked, though I had some issues with some sticking to the bottom of the pan.
Seeing this recipe online right when I had a big batch of cooked chicken meat hanging around in my fridge = a natural choice for dinner.
One warning: this recipe makes a lot of salad. I’m not convinced it’s going to keep that well, and yet we have a bunch left over. So probably better for a family or crowd.
I cut out some of the sugar in the dressing and added a little mustard for balance.