Using what I had around the house.
1 lb ground beef (browned and drained)
Tapatio sauce
salt
pepper
cumin
Long grain rice
Black refried beans with jalapenos
hand pressed tortilla
diced onion and tomato
I forgot to put cheese on there. I made some today and used cheese. Good stuff.
So this is my first meal I made after moving to Portland. It is fairly simple because we didn't have many supplies to use and pretty much all of the utensils were still packed up.
Tzatziki Sauce
Small container of Greek Plain Yogurt
4 garlic cloves, chopped
3-5 inch chunk of cucumber, chopped
Dill weed
olive oil
tsp. vinegar
salt pepper
I would have used a medium/fine grater on the cucumber but couldn't because I didn't have one. So I chopped the cuc up until it was really fine. I then squeezed as much liquid out as I could using a paper towel. Everything else I just mixed up in the yogurt until it tasted good
Salad
Lettuce
Spinach
Green Beans
Caesar dressing
We went to the Farmers Market to pick up some produce. I found a small head of unspecified lettuce, a bunch of spinach, and green beans. There was a bunch of other stuff as well but I'll save that for other Vittles And Mangia posts. I briefly boiled the Green Beans and chopped the rest.
The steak was seasoned by Tarrin using various spices we found in my roommate Michelle's spice rack.
I didn't have any spatulas or tongs and only one fork in the whole house, so that is what I used to flip the steaks and pull the green beans out of the water. While eating, Tarrin and I had to pass the fork back and forth to eat our salads and steaks. Good times.
Went and finally bought a pizza peel, so this was the first night I cooked things properly on a stone. The results were mostly positive, even taking into account how I set off the smoke detector.
Foreground - ham, grilled (well, griddled) pineapple, and a small number of black beans I had left over.
Background - chicken, bacon, and ham.
Vegetable pizza - red and yellow bell peppers and black beans. First pizza in, so it's a little darker.
Ham, grilled pineapple, and banana peppers.
Three pizzas tonight, two smaller ones on the grill and a larger one in the stove.
First one - oven-roasted tomato slices with parmesan and basil:
Second one - just sauce and parmesan cheese, with a little basil:
Third one - "breakfast" pizza. Ham, potatoes, and eggs:
These were my contributions to the slider party.
1 pack chicken breasts
1 box Japanese style Panko bread crumbs
4 Tablespoons flour
milk
baking soda
salt
pepper
oil
1 pack Hawaiian Sweet King rolls
Hamburger style dill pickles
A handful of stolen Polynesian Sauce packets from Chick-fil-A
With the chicken breasts, I cut each into 4 chunks; however, this made for very large sliders. I would recommend slicing some of the thicker cuts in half horizontally to make them more manageable. I then salted the chicken and made the dredge and breading
For the dredge, I mixed about 4 Tablespoons of flour with about a Tablespoon of baking soda in a bowl. I then added milk while stirring briskly until it was the right consistency. Just enough to coat a dipped finger.
I poured the box of panko into a bowl and added some more salt and a good dose of black pepper.
I dipped the chicken in the dredge, then sat them in panko. In order to get as much breading on as possible, I let them set covered in panko for about a minute before pulling them out of the second bowl.
I only had vegetable oil on hand to cook with, but peanut oil is always best for frying. I used a smallish put with about 3 inches of oil heated until it was about 350 F. This is a hard number to hit when you don't have a thermometer or stand alone deep fryer. The first few pieces I tossed in got too brown on the outside while the inside was still raw. Once I got the temp right, it took about 3 minutes to cook the chicken all the way through and at 350 F, the panko was just able to get nice and golden.
To keep the chicken crispy, it is important to not but them in an air tight container. Just set them on some paper towel to let the oil drain off and as they cool they will stay crispy.
I split the Hawaiian King rolls in half, placed a single dill pickle slice on each, set down the chicken, and drizzled on some Polynesian sauce. I found that each packet would cover about 2 1/2 sliders.
What...someone's posting? To the food blog? Unheard of! This was my contribution to Slider Party. The Tzatziki sauce was not my recipe.
Tzatziki
- 1/2 cup plain Greek-style yogurt
- 1/2 tablespoon minced garlic
- 3 tablespoons grated cucumber
- 1 tablespoon olive oil
- 2 teaspoons fresh lemon juice
- 1 tablespoon chopped fresh parsley
- 1 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
This is the stuffed french toast I made on Saturday.
The batter was -
2 eggs
1 cup of milk
1/2 cup of sugar
1 teaspoon of vanilla extract
~1 teaspoon of cinnamon, probably less
- all whisked together into a smooth mixture and then set in the fridge. Also, I doubled the proportions above for the quantity I did.
The filling was -
1 block of cream cheese, softened
a slight inadequate amount of chopped up strawberries
~1 teaspoon of vanilla extract
~1/2 cup of sugar
and a little splash of some fruit punch because we didn't have any orange juice
- all mixed up with a spoon until it was sort of smooth.
Then you start heating up a pan or griddle, cut the bread into slices (probably the night before), put the filling between two slices, and then dunk the resulting sandwich into the batter until it feels fairly soaked. Let it drip for a second, and then put it on the hot surface. You should hear it sizzle a little when you do. Cook it for a couple of minutes on each side, until golden, and then remove to a plate and serve.
