What did you cook/eat today (July 2017)?

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The chicken was excellent! Not bad for a 13 year old. He's calling it Ryan's Chicken in herb broth.

It's a light meal of a simple protein that's perfect before a hard workout.

I'm off to post his first recipe.
 
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epicuric said:
Actually, that bit went a little wrong. The lamb was covered in a rub (a mix of Greek yogurt, 8 cloves of garlic, crushed :hyper:, ground nutmeg, coriander and cumin) then sealed in a baking tray with 500ml of water and 5 quartered onions. The recipe stated 200 deg C for 3 hours. This seemed totally wrong, but I've not cooked a leg of lamb in water before, so I compromised at 160 deg C (normally I would do 5 hours at 120 deg in the oven, or 24 hours in a water bath at 56 deg). It was finished off in a hot oven for 10 mins to crisp up the outside, but the inside was way too dry for my taste. I'm not sure the recipe has been properly tested. The flavour was amazing, but next time I will stick to my own cooking methods.
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I normally cook a leg of lamb in a water/butter/lemon juice mixture with garlic, lemon peel and black pepper as follows:

Oven temperature: very hot (240C/475F/Gas mark 9) for 20 minutes, then reducing to moderate (180C/350F/Gas mark 4) 20 minutes per lb plus 20 minutes. The skin crisps up and the meat inside is juicy and tender doing it this way. The times are for a leg of lamb weighing 5 or 6 lbs. The cooking times for a smaller piece or a larger piece may have to be adjusted, or if using a fan oven. (see my recipe for arni psito me patatas https://www.cookingbites.com/thread...c-and-lemon-sauce-arni-psito-me-patates.7116/ ).

However,I'm not sure how the yoghurt sauce would behave if the lamb was cooked on a high heat first.

The 3-3 1/2 hours probably apply if putting the meat into a cold oven.

Some of my cookery books do not assume that you have an oven at all, let alone give temperatures, so I sometimes have to experiment :whistling::D. The recipe for arni psito only gave hot and moderate as the oven temperatures, and originally it would have been cooked in the local baker's oven after the bread for the day had been baked.
 
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Monday night's dinner was half a vegetarian mousaka (a Saloniki-style mousaka with courgettes and mushrooms instead of meat), and Tuesday night's dinner was the remaining half of it. It tasted better on Tuesday - the taste of the béchamel sauce had "matured".
 
The vegetables were red and green bell peppers, summer squash, zucchini and a mexican squash, onion and bit of garlic cooked in a bit of olive oil and butter.
 
I made up a quick steak fajita wrap tonight. Sliced Rib Eye steak marinated in chipotle in adobo, wild garlic. Ate it standing up. Not much for sit down dinners lately..too much to do with what little time there is after I get home...
 
Rocklobster said:
I made up a quick steak fajita wrap tonight. Sliced Rib Eye steak marinated in chipotle in adobo, wild garlic. Ate it standing up. Not much for sit down dinners lately..too much to do with what little time there is after I get home...
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How is the kitchen coming along?
 
Cinisajoy said:
How is the kitchen coming along?
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Well, this is the thing. Lot's to do, yet. We had a friend scheduled to do the insulation, dry wall, etc. He got a new job last week and can barely make it. We're up against a dead line so I have to step in. I've done it years ago, but wasn't planning on doing it this time. If I thought he was going to back out, we would have gotten somebody else to do the whole thing. It is a bit short notice right now. It needs to be done for final measurements on the 26th..so..rachet up the stress level a little more..go ahead...I can take it...:hyper::o_o:
 
View: https://youtu.be/qztuEucrNBc


You can do it, Rock. I know it sounds nuts, but I'd love to come up there and drywall, tape, and spackle with ya. I love doing that. It's so simple but tricky at the same time, and it requires a touch to get the corners right.

You'll feel like you get right back into the swing of it and start to knock it out... just as you finish the job, lol.
 
Roch, don't kill yourself with that kitchen project! :unsure:

Another night of not feeling like cooking, another night of surprising hubby that I still did. He should have figured it out long ago that I'm even more of a penny pincher than I am at being lazy. We started with lettucey Greek salad.

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It was too humid to send him out to grill the pork chops (the mosquitoes would have carried him away), so I seasoned up the chops with S&P, garlic powder, and smoked paprika. Seared them a bit in lard, then put them on a baking sheet and popped them into the oven along with a tube of buttermilk biscuits. Veggie was discs of zucchini tossed with olive oil and thyme, topped with toasted walnuts.

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Rocklobster said:
Thanks all. I'll git'er done. No rest for the wicked..:devil:
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Channeling Larry the Cable Guy, I see.
Tonight's dinner will be beans and cornbread. Debating on if I want to make it in a cast iron skillet (means turning on the big oven) or just make a small batch in a baking pan.
 
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