Details on marinade please! I have a korean bbq sauce; I want to try a marinade with my Costco chicken thighs.

I'm actually trying a NY Times marinade - https://cooking.nytimes.com/recipes/...yle-short-ribs

But I usually make substitutions and change amounts. This time I differed from the recipe in a few ways: More garlic, about a tablespoon of sriracha, no gochujang, fuji apple. And probably some different amounts of things as I add until I get it to look the way I want.

It made a nice thick paste that's sticking to the meat - I just checked on it about an hour ago and it's still coating the meat. It smelled amazing, so I'm hoping for the best when I throw them on the cast iron grill pan tonight (too cold to grill outside today!). I haven't decided on a sauce yet, but I have a smoked serrano wing sauce which is kind of like a spicy BBQ. It might go well with it, otherwise I'll whip something up last minute.

Bon app and I look forward to the chicken report!

For those who are Korean food fans, check out my friend/distant relative's blog: https://www.baekinkitchen.com/ He's a white guy who wanted to learn to make Korean food since his wife is Korean, and his blog has really taken off.

Our dinner tonight: Roast salmon with lentils, fennel, cucumbers and kefir ranch dressing. I've posted a link to the recipe before -- it's one of those incredibly delicious yet easy meals that is a fav in our house.

ETA: I decided to mix it up tonight and rather than roast or pan saute the salmon, sous vided it for about an hour at 120 degrees with salt, pepper, butter and dill. Finished with a very quick pan sear to make it easier to remove the skin.

Grilled garlic shrimp
Orzo with arugula
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Fish tacos (Costco wild cod, onion, cabbage)
mexican rice
tomatillo salsa
guacamole
refried organic pinto beans (Safeway)
warmed corn tortillas

cheese quesadilla

didn’t even drink our Jarritos! Lol

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Butter chicken and rice

Charcoal-grilled chicken thighs (marinated in hoisin, soy sauce, a splash of oyster sauce and a pinch of sugar)
Grilled asparagus
Orange slices
Canned crescent rolls
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shouldn't that asparagus be on the grates?

My spouse really likes it this way because it gets more smoked than grilled.

Tournedos Rossini

Leftover meatloaf.

Broiled wild salmon (Costco)
baked organic potatoes with toppings
roasted organic beets
mixed salad (lettuce celery carrot cucumber dill lemon) and optional dressings
sauteed mushrooms

desserts tbd

Roister Chicago patio:

Grilled shishitos
Fried green tomatoes

Fried and poached chicken with homemade hot sauce and chicken gravy
Cohia with banana, parsnip and peanut

Roast heirloom carrots
Frites

Later:
Churros y helado

Color me jealous. My daughter, who is a resident physician in Chicago, won't let me get on a plane to come visit. I suggested that I could drive, since due to the pandemic I have more miles left on my lease agreement than I can drive before the lease is over, but she nixed that too.

Excellent.
Last decent night I think! I guess from now on it's in the domes or who knows with the mayor's new rules starting Friday. This morning, my wife said for probably the 50th time this year, "I'm so glad we moved out of the city in May".

I had to look up what that was and I think I had a heart attack just from reading about it!

Highly likely it's our last outdoor meal that doesn't require an abundance of space heaters, coats and blankets. We're on the fence re. domes/greenhouses and not comfortable eating inside, so we'll see what happens... I can't find fault with the mayor's rules, and while we didn't move out of the city, we did move to a house near the city border.

I don't know if it is right or wrong but my thinking on tents/domes etc is that there isn't any type of commercial air filtration which scares me. The air just stays in there AFAIK. I applaud all of these places for trying to make things work but I think I would be more comfortable in an enclosed restaurant with good filtration.

I assume they'll have some type of outdoor opening, but heaters that keep it comfortable down to some cold temperature. But I doubt they'll work well in January here.

But in general, I agree with you, it's going to be just as safe inside the restaurant anyway, and much more comfortable. As I'm sure you're aware, there are quite a few small corner taverns and restaurants in Chicago that might only be able to fit 6-8 tables though if they're following the 6 foot rule. They're the most likely to close down. Some already have. Personally, I have no concerns with eating indoors at a restaurant. We're doing that tonight, but we'll be a few miles outside of the city. The restaurant called to confirm today and said "I assume you'll want to be inside tonight". Yes please, it's 43 degrees!!!

As a side note, I'm guessing the bars are even more unhappy as the Big Ten is finally starting to play this weekend. That's a lot of lost day time revenue.

It's a classic Escoffier recipe that dates back about a century and a half. I have not seen it on a restaurant menu since the early eighties; the last time was probably at Lutèce in NYC.

I looked it up - tournedos indeed. Although filet mignon is so lean so it’s only the foie gras that’s really heavy. The truffles sound nice.

No truffles (absolutely wasted on me as I don't have the scent receptors for them) or foie gras d'oie (or even canard) available locally so I had to use mushrooms and foie de cochon. Still have a lot left so either that or Beef Sroganoff for the rest of the meat.

Then again, I acquired ~10 lbs of short-dated pork back ribs (bit higher quality than generic supermarket - supposedly free from antibiotics and hormones) and a rack of lamb so have all that to chow down on.

Pork liver instead of foie gras in a tournedos rossini recipe? That's sacrilege.

Desperate times, desperate measures. Have to make do if you live out in the anglo sticks. I'd love to make the real recipe for many things, on the proviso of ingredient availability. At least we can get fresh duck parts here (yeah, even/only in the discount supermarket), even duck fat. Have to wait for a mark down so I can make confit legs or a magret (well, technically not because they're not from gavaged ducks).

Only time I've seen it (or what was passed off as it) was SQ back cabin in the early/mid '70s. Can't say I've ever seen it in a French restaurant even in France.

Well, it is illegal to sell foie gras in California, so I am not able to order it in a restaurant. I can however order it from an out of state supplier, such as D'Artagnan, and make it at home, however, I cook lighter and healthier food.

I was going to ask. Something Arnie signed into law IIRC?

Arnie or gray or Jerry brown. Someone. I now forget when I last had foie gras in CA.

Arugula with maple glazed walnuts, gorgonzola and a lemon vinagrette
Baked (actually nuked) sweet potato with butter and aleppo pepper
Grilled salmon (topped with pineapple, brown sugar, soy sauce, rice wine vinegar and grilled en papilotte).

Pizza :)

Nothing, as I just don't feel like eating right now.

That photo looks too early for the asparagus. Even on charcoal, indirect heat for chicken thighs is a 40-45 minutes cook. Looks a bit too soon for direct heat for the bird.

Spaghetti with walnut/pumpkin seed pesto and sautéed proscuitto. Pesto was made yesterday with the basil plants that produced a huge amount of leaves this season.

Followed by rack of fresh NZ lamb (obtained real cheap) a la Provencal i.e., rosemary and garlic, olive oil), roasted home -grown potatoes , cremini mushrooms (obtained really, really cheap) and garlic, roasted home-grown tomatoes and faux scalloped potato (daikon). Wish the lamb was local as there are a lot of meat sheep farms locally in my municipality but due to regulations, all the local meat ends up being frozen if the bears don't get the sheep first.

Signed into law by Schwarzenegger in October 2004 (source) and upheld by SCOTUS in 2017 (source).

Indian restaurant supper with my spouse while our child enjoyed an outdoor movie with friends...

papadoms
gobi (cauliflower) - my favorite seasonal dish
chicken tikka masala
saag paneer
rice
kabuli naan (raisin / cherry)
spicy pickles
mango chutney
Fried bread
chai

very delicious with leftovers...

That's understandable.

Man you impress me, gaobest. I'd need another stomach to put food away like you do! :)

Did a bit of exploring up here on the north coast. Forgot just how beautiful it can be, especially when it's not school holidays. I ended up walking about 20km (found a deserted beach that went on for miles – picture below) so was starving when I got back to the house – which was just as the rain started to set in. Ended up ordering a pizza and a salad and polished them both off easily. The highlight was the rainforest and the beach, not the pizza.

(apologies I realise this is a food not scenery thread)

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what kind of pizza toppings?

Lol there are leftovers. Granted the sauces are creamy, but the contents are pretty vegetable-based separate from the chicken.
The Gobi is my favorite rare dish at this specific restaurant because I’ve never seen it elsewhere and this restaurant only has it bi-monthly. I think I last had it in 2018!!

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