This is my personal recipe for Asian Chicken Noodle Soup. Because I enjoy cooking outside I built this to work with my personal walk about mess kits.. but once I had the basics worked out I could easily and quickly take this from my 1qt/1L mess kit to my 12” Cantonese wok for she n I straight on up to the 14”, 18” or the 20” monster. All I need to know is how many friends will want to fill their bowls.
Chunked up meatball hash with yellow flesh potato’s , onions, 12 large garlic cloves, frozen peas / carrots tossed in last minute, Himalayan salt , garlic pepper sauce
It’s beginning… Peaches…even culls and bird pecks have good meat on em.. cut, rinsed, dampened with ACV, then a 24 hour nap in the Excalibur dehydration machine… Then portioned and vacuum sealed for some delicious trail snacking.
Kale, spinach, broccoli rotini, Sicilian meatballs, homemade pasta sauce, about 2 cups garlic Each cup of dried pasta , has over three lbs of raw spinach , kale , broccoli in it .(dehydrated , ground to power, made into pasta) EXCELLENT way to eat seriously healthy I may never go back to traditional Sicilian / Italian pasta ever again.
Happy Independence Day my treasonous brothers and sisters! Seeing as how we’re Americans I’d venture some BBQ is the feast meal of choice for this special day. That means we’ll need some BBQ sauce..but I don’t buy bbq sauce, I make it! And this one is gonna be FIRE! Pork. Pork is the proper choice for BBQ. Do not make me get a Bowie knife out to convince you… That is going to be sliced down into thin strips about 1 inch wide x 2 inches long, then mixed into my smoky sauce and sent off to the refrigerator for 24 hours. Then you’ll need some vegetables. Carrots, Onions,Peppers ,Celery, Tomatoes, Garlic. Big chunky cuts. You want it to retain some texture, some crunchy for the finished product. Then get a BIG pan ( Is anything I do small?) Mix it up and send it through an oven till it’s done to your liking. ( I went 50 minutes at 400F.). You could absolutely do this outside on your grill or smoker in a turkey roasting pan, or in your Dutch oven with wood coals…I just avoided the triple digit sauna that is currently parked on my ao. Korean Bulgogi my friends. BBQ is good eats all over the world. . Served in the traditional way with Sticky Rice and Kimchi to help you digest all that delicious porkulusness.
Blackened Barramundi Asparagus by Kylemeister posted Jul 5, 2024 at 6:51 PM Costco had frozen barramundi fillets, and since we needed some fish to work into the diet they landed in the cart. Blackened barramundi fillet, roasted asparagus, with a lemon beurre blanc (white butter) sauce. The lemon juice in the beurre blanc was a great addition. I wish the blackened seasoning took on a deeper color, but that's on me. I should have let the cast iron skillet get hotter before I went in but I'm not disappointed.
Egg McMuffin Cheedar Tuile by Kylemeister posted Jul 6, 2024 at 12:59 PM Changing up the normal breakfast the past couple of weekends. Start off with the thick cut bacon on a cookie sheet. 4 pieces, 400F, 17 minutes, flip, 5-6 minutes more. Grate some sharp cheddar cheese into a nonstick skillet, set the head for medium. The cheese will melt, fry in its own fat, and get a nice toasty golden. Tilt the skillet to drain the fat, and then very carefully peel the cheese loose and move to a plate. Once off the heat, it hardens up nicely. Drop the English muffins. It usually takes more than one cycle on my toaster to get a nice golden toasty crisp surface. I usually let the muffins go 1 cycle, then drop the eggs. Then the muffins go back down for another 60-90 seconds. A beaten egg goes into the skillet with the rendered fat from the cheese. Spread it around, let it cook. Salt, pepper, maybe some fresh parsley or cilantro. Fold the egg in the skillet. Move the folded egg to the English muffin bottom, add bacon, and the crispy cheese on top, then the muffin top. It's a nice bite with a lot of crispy textures as you sink your teeth in. The fried cheese is what sends this to the next level.
NY Strip Roasted Tater by Kylemeister posted Jul 11, 2024 at 4:15 PM Did the normal cook on the NY Strip, but did something new for the potatoes. Turned the oven on to 400F, put about a half-inch of vegetable oil in my biggest cast iron skillet and slid it into the oven to heat up gradually. Once the oven hit temp, I left it for an extra 15 minutes to ensure the oil was ready to go. Which is fine, because that's where the peeling, cutting, and boiling take place. Peel Yukon gold potatoes, and cut them into 4 pieces for most, 6 pieces for the larger potatoes. Place into a pot of cold salted water and bring to a boil. Boil for 25 minutes or so until they get tender. It's OK if you overcook them - they'll just need a little more care moving them around. Drain. Place them back in the empty pot to steam for about 5 minutes. Sprinkle with salt again, and stir them around or give 'em the old sautee wrist flip. CAREFULLY -- and I cannot stress this enough -- remove the hot cast iron from the oven and place on the stove. Gently slide the potatoes into the hot oil. Don't crowd the pan. A large spoon works well, a fork works ok, bare fingers work fastest but make sure you're laying the potatoes into the oil away from you. Once you've loaded the pan, carefully move it back to the oven and go for about 25 minutes. Then, carefully remove the pan, flip the potatoes over, and go for another 20-25 minutes. Remove from the oil and place on paper towels to drain, season with more salt. Yeah, we've salted three times if you count the water they boiled in, but they still needed salt. Nice crispy exterior, great to bite through, soft fluffy airy middle. If you're cooking for more than 2 people, you're either doing these in batches or running multiple skillets. I had to do 2 rounds for 4 potatoes in a Field #10 skillet. I could have cooked more for the first round, but would have needed a 2nd round to finish up regardless, so I didn't crowd the pan. Safety is really important here. Moving an open pan of 400 degree oil is dangerous. I recommend doubling up on the pot holders you grip with. I was able to just one hand this out of the oven, but the oven mitt was a little inadequate by the time I made it to the top of the range.
Teaser pics Korean BBQ chicken breast , with homemade rice, curried lentils & chickpeas , topped with garlic Siracha sauce
View attachment 84939 View attachment 84940 View attachment 84941 that’s about as rare as I can get my gf to eat her steak
Burgers - middle eastern kabob style finely mince parsley , cilantro, onions, garlic (lots), until very fine. I used my Tops /Ron Hood ATAX tool Spice dump time: L to R coriander, ground bay leaves, chili flakes, ground fennel, ground cumin, ground black pepper. Top: turmeric powder. Bottom: Himalayan salt Full fat ground beef . No 80/20 here… full fat! in fact, you want add more fat, I used home rendered beef tallow time to mix. Use your hands, squish / mix / squish the meat and other ingredients thru your hands . Work it . Work it like you hate it, the more you work it, the better the end result mince it even more ! form patties , let the flavours meld overnight in the fridge . sweet potato , thick sliced. Bathed in oil of the gods - EVOO, and tossed with TAJIN chili lime flakes, Himalayan salt More to come. Off for a REEB run and then it’s tailgate grilling time. Time to piss off several neighbours and draw in all my middle eastern and Muslim friends that live on my block. (They love my spice choices and style of cooking, I’ve made many friends) Grilling time
