Yesterday I hacked a whole chicken into bits chunks, browned them and finished into what we call Hungarian Crack AKA Chicken Paprikash. That goes over rice but it would do well to have a fresh loaf of bread hmmmm.
Did octopus tentacles marinated greek style on the grill and a 2" thick chunk of big eye that we caught last fall in NC. Tuna was embedded with toasted sesame seeds and course ground blk pepper and thrown in a cast iron skillet for a few mins on each side so it was rare in the center. Ill post pics once wife sends them to me.
Pics of the above din-din the other night. Tuna, greek octopus tentacles,pasta,kimchi and a salad w/ avocado citrus dressing
Lebanese carpet picnic. Helping out a friend. Lamb over rice,and a bunch of appetizers.
Status for dinner tonight: Mark Bitman no knead bread is rising. I went with just enough whole wheat to make it chewy and plan to do a second rise in a kitchen towel dusted with Bakers Yeast for that weird nutty taste unless you bread magicians think that's overkill? Will use our trashed ancient Le Cruset Dutch oven for the bake. Can't miss.
Skiezo that carpet dinner is right up my alley. Long long time ago me and my brother shared a few dinners with Lebanese pals. Scalding tea and pot of perfectly cooked rice, carmelized on the bottom with bits of veg. and meat dumped on tin foil...you know the rest. That's my favorite way to eat.
I'm doing a not even closed to new england boiled dinner: Cajun shrimp boil and steamed artichokes. Sop up the loose butter with an Iggy's whole wheat baguette.
Maybe share a little more about the Octopus prep? When eating out its probably our favorite appetizer.
Octopus prep. I try to find nice size tentacles. Put in a pan w/water, juice of 1/2 a lemon, throw in the juiced lemon,bay leaf, a few allspice berrys. Bring to boil n reduce to simmer. Simmer for about 45 mins to 1 hr,check for tenderness. Cool n pull off skin.throw in marinade for a few hours. Grill over high heat to get a char on all sides. Slice on a bias about 1/8" thick n enjoy.
Don't hold back Matt. Recipe and Egg details. I'm sorting my bad yeast issue. Henceforth I will test my yeast. Lesson learned.
Mallman's campo bread:
4-5 cups flour
1 cup warm water
1 satchel yeast
TBSP coarse salt
TBSP sugar (I used brown)
1/2 cup olive oil
Dissolve yeast in half cup water.
Add this and oil to flour, salt, sugar.
Knead, adding in rest of water.
Let rise 60-90 mins until doubled.
Punch air out- roll roughly into a shape 9" x 15" x 3/4" high
Roll lengthwise and shape ends to form the loaf.
let double in size again.
Recipe calls for 60+ minutes at 350F. I did that on Saturday, indoors, then yesterday
I did about an hour fifteen on the egg at 275ish.
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Re: Quarantine Cooking
Originally Posted by robin3mj
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