Garlic Honey Chicken
My Friday night dinner is absolutely gold…at least to me. I set out to do a garlic/honey chicken I saw on YouTube and I came up with a complete surprise. When I was in middle school and high school, to support my photography hobby (which led directly to my life in newspapers/magazines) I mowed the yard of the guy across the street from me. He lived in NY, but had a local Japanese restaurant. When I would go there to get paid ($20 a month back in the 70’s bought all my darkroom chemicals and film) they would always serve me some chicken teriyaki on rice. It was great. As an adult, I have always tried to replicate that flavor, and I never did. Until tonight. Completely by accident. The key to the sweetness was honey. So, I give you my Garlic Honey...
A Double Decker Spicy Fried Chicken Sandwich
Making a rare lunchtime appearance with an offering from my kitchen, I give you a fried double chicken cheese sandwich. During our noon walk I ask Chase the dog what I should have for lunch. He reminded me that I had hamburger buns from last week in the freezer and some raw chicken thighs in the fridge from the Indonesian eggrolls. Giving these ingredients I worked a spicy air fried chicken sandwich with a garlic Cayenne aïoli. I mix some milk with some vinegar to make a faux buttermilk and soak the breasts in it for a couple minutes while I made my dredge of almond flour, Tony’s Cajun seasoning, and some black pepper. After dredging the chicken through the seasoning I put it on the air fryer for about 10 minutes each side at 400°, checking the temperature...
Indonesian Eggrolls
Tonight I give you something new…Indonesian Egg rolls with a noodle stir fry. I went with the shirataki noodles after looking at my options, the shirataki, rice noodles or my Carb-nada noodles. The shirataki won the comparison hand’s down. This is my Friday night dinner, I made less than half the recipe and I prepared mine in my air fryer. Egg roll wrappers 8 ounces cooked chicken thighs, sliced into thin strips 1 medium red onion, thinly chopped 1 garlic clove, minced 1 inch fresh gingerroot, minced (I used squeeze ginger) 1 teaspoon sambal oelek (I used garlic chili paste) 10 ounces white cabbage, thinly sliced (I used cabbage slaw) 8 ounces bean sprouts 1 (6 ounce) can bamboo shoots 1 large carrot, shredded 1 tablespoon ketjap manis (I just cooked...
Double Quarter Pounder with Cheese and Bacon
So, I’m watching The Menu on HBO this evening, and a cheeseburger is requested. And that gets me to thinking…it’s been a while since I did a burger. In fact, my last write-up of a burger was last June when I did a New Mexico Green Chili Burger. And I have all the ingredients for the burger on my mind. So in honor of the State concept, tonight I give you an Oklahoma style burger, inspired by the movie. This will be a double quarter pounder smash burger with cheese and bacon. I actually didn’t use a half pound of hamburger, that seemed pretty excessive, so I used a little less. On the good side, the fat from the grass-fed 80/20 burger and the fat from the bacon counter-act each other, so it’s a fairly healthy meal. Says science. The...
Ribeye Tacos
With half a ribeye in the fridge (https://goodpointofview.com/…/cast-iron-ribeye-done-right/) , and a handful of taco shells left over from breakfast, tonight’s meal pretty much wrote itself. But I did add two new items, so I thought it was worthy of a write up…because these were crazy good. The two items where…1) a steak sauce made from 2 Tbsps Worcestershire sauce, 1 tspn Tabasco, pepper and corn starch as a thickener. Item # 2 was my ‘cool’ sauce, half a cup of Greek yogurt, a tspn of garlic paste and black pepper (I do like my black pepper). The garlic-butter brushed shells went into a 350° oven for 8 minutes to get fluffy and crispy. I actually had to poke a hole in each to deflate it. Place them over two racks, so they...
Breakfast Egg Cups 3.0
My quest for the perfect breakfast egg cup continues. While the corn tortillas for my southwest cups were a success, they were a bit chewy. So today I decided to try using street taco shells. I brushed them with some butter and garlic and put them in a 350° oven for 15 minutes. While these baked, I sautéed some onions and a baby bell red pepper in some olive oil. To this I added some hash brown potatoes and garlic as well as some Cajun seasoning and black pepper. I cooked this to a crispy brown. Meanwhile I microwaved four pieces of bacon. With the shells a golden brown, I filled them with the hash brown mix, a chunk of cheese, and chopped up bacon. I put these in the oven for five minutes to heat them up so that it would help the egg cook more evenly. Might note...