Today .... I (we) have been eating ....
#2446
Join Date: Feb 2010
Location: ORD
Programs: US Air, UA BA LH AI DELTA MARRIOTT CHOICE SGP
Posts: 9,882
More parsley in the tabbouleh or the MEs will exile you from their kitchens !
#2447
Join Date: Jul 2011
Location: DCA
Programs: AA Plat Pro, UA Silver, DL Silver, Marriott Titanium, Hilton Diamond
Posts: 1,851
Eastman, GA (Dorm)
Dinner (and Dessert)
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
Lemon Bar with Jack Niklaus Coffee+Donuts Ice Cream and Lemon Honey Drizzle
Dinner (and Dessert)
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
Lemon Bar with Jack Niklaus Coffee+Donuts Ice Cream and Lemon Honey Drizzle
#2448
Join Date: Jul 2011
Location: DCA
Programs: AA Plat Pro, UA Silver, DL Silver, Marriott Titanium, Hilton Diamond
Posts: 1,851
#2449
Suspended
Join Date: Jan 2004
Location: UK
Posts: 11,969
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..
.... and how I veg them ....
...... 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 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..
.... and how I veg them ....
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 ..
Last edited by iluv2fly; May 3, 2015 at 8:28 pm Reason: merge
#2450
FlyerTalk Evangelist
Join Date: Dec 2001
Location: A metal nomad
Programs: Mucci des Delices Exotiques,Order of the Platinum Hairbrush,Her Royal Diamond
Posts: 23,647
Eastman, GA (Dorm)
Dinner (and Dessert)
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
Lemon Bar with Jack Niklaus Coffee+Donuts Ice Cream and Lemon Honey Drizzle
Dinner (and Dessert)
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
Lemon Bar with Jack Niklaus Coffee+Donuts Ice Cream and Lemon Honey Drizzle
This looks divine.
#2451
Join Date: Jul 2011
Location: DCA
Programs: AA Plat Pro, UA Silver, DL Silver, Marriott Titanium, Hilton Diamond
Posts: 1,851
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..
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..
...... 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 ..
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 ..
Thanks very much!
Last edited by sky303; May 3, 2015 at 9:35 am
#2452
Join Date: Feb 2011
Location: Washington D.C. via Sao Paulo via Houston via Washington D.C. via Boston via New York
Posts: 1,172
Lunch - Texas -
#2453
Join Date: Jul 2011
Location: DCA
Programs: AA Plat Pro, UA Silver, DL Silver, Marriott Titanium, Hilton Diamond
Posts: 1,851
#2454
Suspended
Join Date: Jan 2004
Location: UK
Posts: 11,969
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.
#2455
Join Date: Feb 2010
Location: ORD
Programs: US Air, UA BA LH AI DELTA MARRIOTT CHOICE SGP
Posts: 9,882
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.
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.
#2456
FlyerTalk Evangelist
Join Date: Jan 2004
Location: About 45 miles NW of MCO
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I do exactly this with slices of leftover roast beef and sliced onion. Great way to refresh the leftovers.
#2457
Join Date: Aug 2010
Location: LGA - JFK
Programs: UA, AA, DL, B6, CX, KE, Latitude, VIFP, Crown & Anchor, etc.
Posts: 2,589
Platter of fried lobster tail & jumbo shrimps, choice of fries or rice, add a side of garden salad & soda. ^
road trip over the weekend @ Plymouth, MA - traffic toward Cape Cod was okay.
road trip over the weekend @ Plymouth, MA - traffic toward Cape Cod was okay.
#2458
Senior Moderator and Moderator: American AAdvantage & TravelBuzz
Join Date: Nov 2007
Location: BOS
Programs: AA EXP, Marriott Titanium
Posts: 10,407
Chicken grapow for lunch from a place near my office. Lots of spice, lots of basil. Nom nom nom!
#2459
A FlyerTalk Posting Legend
Join Date: Jul 2000
Location: PHX and LIH
Programs: AA: 2 MM
Posts: 85,369
Who knew pictures of food could get one into so much trouble.
#2460
Join Date: Nov 2007
Location: HNL
Programs: UA Premier 1K
Posts: 296
Location: the summit of Mauna Kea, Hawaii
Meal: dinner (late night)
Contents: meat loaf and mashed potatoes - comfort food for a night shift
Meal: dinner (late night)
Contents: meat loaf and mashed potatoes - comfort food for a night shift