Air-Fried Char Siu

This is something I love to order when I’m in a Cantonese BBQ place, but I’ve never cooked because of the LONG roast time. But I came across an air-fryer version, and I made a few revisions, and it came out as good as anything I’ve had before. The two big changes I made, I used pork shoulder and I used beet powder for the coloring. This meal is not complex, but it does require a long marinade. One night is fine, but in this case I went 48 hours. Slice up your pork. Shoulder or boneless Boston but is fine. Traditionally this is neck meat, but you’re not getting that at Food Lion. You want steaks, about 3/4″ thick, well marbled. Try to keep it even, so they cook through at the same time. Save the trimmings for other things. The...

Air Fried Potato Chips (with a side of Buffalo Wings).

This is something I’ve never tried, but I always wanted to. Making my own potato chips. Using my trusty mandolin, I sliced up two potatoes, about 2mm thick, I think. I put these in a cool water bath to help reduced the starch, changing the water twice. After that, I placed the slices into semi-boiling water for 3 minutes, with a little salt. These were drained and transferred to a kitchen towel and dried. The result went into a bowl with some avocado oil (about a tablespoon) and some steak seasoning and a bit of my dry rub. This was tossed well and went into my air-fryer rotisserie drum. The tumbled at 400° for about half an hour. Maybe a bit more. These were set aside and I did the chicken. In a bowl Mix 1 tablespoon of flour with 1 tablespoon of corn...

Chili Crisp Wings and Watermelon

Today’s lunch: Chili Crisp Wings and Watermelon. Mix 1 tablespoon of flour with 1 tablespoon of corn starch. Add 1 tablespoon of chili powder, 1 teaspoon of cayenne and 1 teaspoon of baking powder. Sprinkle in a bit of salt. Blend well and add a pack of chicken wings and toss till well coated. These went into my air-fryer rotisserie basket at 390° for 30 minutes. Upon removal, about 1/4 cup of hot sauce (I used Cholula) was frizzled on top with about two tablespoons of Chili Crisps. These can be found in the Asian Food section. Food Lion does carry them! Toss well. Pairs well with nice cooling watermelon cubes and an Apple Crisp...

Cheeseburger Tacos with Cauliflower Buffalo Wings.

Cheeseburger Tacos with Cauliflower Buffalo Wings. I took two zero-carb tortillas and pressed 1/4 lb of 90/10 grass-fed Angus beef onto them. I seasoned this with some Chicago Steak Seasoning. This went, beef down, on my high-heat Blackstone Griddle for a couple minutes. At the same time I grilled up some onions and jalapenos. And while this happened, I chopped up some dill pickles and mixed it with some mustard and ketchup. This was my sauce. Then they were flipped. The now exposed crispy beef was then adorned with some Tilimok Cheddar Jack and the onions and peppers. This was topped with the sauce. Earlier I floret-ted some cauliflower, par boiled it for 4 minutes. I did a mix of flour, salt, pepper, onion powder and garlic powder. I added a bit of A2 milk to...

Pork Chop with Sweet Spanish Paprika Cauliflower and Corn

While on its face this is an air fried pork chop, the star is not the chop…which did turn out great. It’s the Air-fried tumbled Sweet Spanish Paprika Cauliflower, and adjacently flavored sweet corn. The pork chop is dried, brushed with olive oil and seasoned with my “Don’s Rub.” Which is salt, pepper, onion powder, garlic powder and cayenne, for the most part. It was REALLY thick, so air fried for 40-ish minutes until my thermometer hit 165°. Then set to rest. But here’s the magic. I coated a diced/floret-ted cauliflower with olive oil, sweet Spanish paprika, Himalayan salt, black pepper and Flat Iron peppers (you can use crushed red pepper). This went into a pot of boiling water for 5 minutes and then was removed to cool. With...