More parsley in the tabbouleh or the MEs will exile you from their kitchens ! :D

Eastman, GA (Dorm)

Dinner (and Dessert)

http://puu.sh/hz85v/6ce73c01dc.jpg

Dijon-Herb Roasted Chicken with Veg (Heirloom Carrots, Brussels, Marble Potatoes and Onion) and Spring Pea Salad with Mint, Carrot, and Beet Greens and Simple Vin

http://puu.sh/hz8i5/ea87e0b901.jpg

Lemon Bar with Jack Niklaus Coffee+Donuts Ice Cream and Lemon Honey Drizzle

That chicken looks freaking amazing. Please reveal your methods! :D

Simple .... after you have marinaded the chicken I use an airfryer or to be more accurate two airfryers. So it could be tandoori if you wish or any other marinade ... piri piri or lemon ... or Ras el Hanout etc.

This is them being used for Crispy Peking Duck. An airfryer is one of the most useful items in my kitchens and would be very good for a small kitchen where apce is at a premium..

http://i612.photobucket.com/albums/t...8924647E9C.jpg

.... and how I veg them ....

http://i612.photobucket.com/albums/t...533D8AE474.jpg
http://i612.photobucket.com/albums/t...B293C52287.jpg

...... I meant to addd ..... if you do buy some asparagus as well .. if you want I'm happy to suggest a better simple way of dealing with asparagus that will make them sublime. Let me know.

Your cooking is looking really good ....you should be immensely proud of yourself ...I'd love to roll the clock forward and see what you'd be like in a decent kitchen ..:)

This looks divine.

Oh wow, very cool. Do you have a brand you recommend? Also do they produce a lot of smoke when cooking things like chicken and steak? Our smoke detectors are super sensitive.

I'm all ears! :)

Thanks very much!

Lunch - Texas - http://i.imgur.com/tvx6kmZ.jpg

That brisket looks great! Hard to get good brisket in GA outside of ATL.

Philips Airfers ....

Some ideas on cooking asparagus and indeed a small number of other greenery that tends to have subtle flavours you wish to draw out and enhance. I use this method for cooking both asparagus and others and in particular bak choy. It transforms both.

The key concept here is caramelising the chlorophyll ie the green surface pigment and converting into sugars. This is the way.

Boil a cup or two of vegetable bouillon (or chicken ... it really doesn't matter) made from powder or cubes and reserve keeping it hot in a small saucepan.

Heat to a high temperature a frying pan preferably with a glass lid so you can see what is going on.

When the pan is very got put a slug of olive oil in and throw the asparagus in and constantly move the apsaragus around so you are essential frying it. With bak choy just leave it cut side down to caramelise the cut surface .... see picture.

Once caramalised throw some Noily if you have some or some white wine ... let it boil off and keep moving it all and then throw in some boullon and slam the lid shut to capture all the steam and not let it escape.

The veg will cook very quickly.

Have a couple of esspresso cups ready. Take tha apsaragus out and put it onto a warmed plate. To the pan add a nob of butter and a table spoon of cream neither is essential and mix and pour it into the cup for a delightful and very upmarket amuse bouche or indeed sauce for the asparagus.

This gives an idea.

Good luck. Ask any questions.

http://i612.photobucket.com/albums/t...ps6he1e47q.jpg

Hi
Slightly different version.
Heat up balsamic vinegar, olive oil, minced garlic, sweet chilly sauce and throw in the asparagus making sure each one is in contact with the pan. Flip them best you can with a spatula, tongs etc.

No more than three / four minutes ( or soften to taste). Sprinkle grated Parmesan cheese. Enjoy.
You can do this in the microwave too. Add butter if your doctor and / or wife allows. :)

I do exactly this with slices of leftover roast beef and sliced onion. Great way to refresh the leftovers.

Platter of fried lobster tail & jumbo shrimps, choice of fries or rice, add a side of garden salad & soda. ^:D
road trip over the weekend @ Plymouth, MA - traffic toward Cape Cod was okay.
https://dl.dropboxusercontent.com/u/...50502_1923.jpg

Chicken grapow for lunch from a place near my office. Lots of spice, lots of basil. Nom nom nom! :)

Who knew pictures of food could get one into so much trouble. ;)

Location: the summit of Mauna Kea, Hawaii

Meal: dinner (late night)

Contents: meat loaf and mashed potatoes - comfort food for a night shift :)