Where my fellow cooks at???

[the wicked child]

This honey-siracha business sounds good. Will have to pick up a bottle of siracha and try it out.

[PensFanInDC]

Honey sriracha wings were out of this world good. That's Def getting thrown in the rotation

Just googled it. Man that sounds incredible...

Sriracha honey is my go-to condiment to accompany fried chicken. 2:1 (Sriracha:honey) is my preferred ratio, but Mrs Tif sorta tops out at 1:3. So I have to mix to order, as it were.

Yeah I have a toddler I cook for too so I have to keep it cool on the spicy side. He enjoys jalapenos though so Ill probably try the 2:1 and see how he does. Maybe I'll leave a drumstick unglazed and he can have that if it's too spicy.

[mac5155]

I did the one fourth sriracha to one third honey.. cooled it down a bit with the lime juice

[Chefpatrick871]

Whenever I see a wing recipe start with 'preheat an oven' I immediately stop reading. I assume the next line is 'and make sure you don't burn your pretty dress'. Fried or nothing. =)

[shmenguin]

I always have to make my own BBQ sauce because of dietary restrictions in my house

1 jalapeño
2tbs onion diced fine
Ginger 1 inch
2 big clove garlic
Small can tomato sauce
1/3 cup apple cider vinegar
3tbs molasses
2tbs br sugar
2 tbs ketchup
A little salt and pepper

This is my staple recipe. Cook down some bourbon to start it off if you want.

[Chefpatrick871]

Sounds good. Love making bbq sauce. I like to try different fruit preserves in mine.

[shmenguin]

It's pretty basic, but the ginger gives it a nice finish.

Id like a little more of a smoke factor, but that's tough to get with natural ingredients.

[Chefpatrick871]

It's pretty basic, but the ginger gives it a nice finish.

Id like a little more of a smoke factor, but that's tough to get with natural ingredients.

I've had good results with bacon.

[mac5155]

Whenever I see a wing recipe start with 'preheat an oven' I immediately stop reading. I assume the next line is 'and make sure you don't burn your pretty dress'. Fried or nothing. =)

I never said I followed the wing part of the recipe ;)

[shmenguin]

It's pretty basic, but the ginger gives it a nice finish.

Id like a little more of a smoke factor, but that's tough to get with natural ingredients.

I've had good results with bacon.

You add any of the grease into the sauce or just use the bits?

[Chefpatrick871]

I slowly render the bacon(whole strips) then add my onion to sauté, once the onion softens I add the liquid and just take the bacon out at the end. Here's where I got thr idea.

http://www.foodnetwork.com/recipes/tyle ... ecipe.html" onclick="window.open(this.href);return false;

[shmenguin]

I slowly render the bacon(whole strips) then add my onion to sauté, once the onion softens I add the liquid and just take the bacon out at the end. Here's where I got thr idea.

http://www.foodnetwork.com/recipes/tyle ... ecipe.html" onclick="window.open(this.href);return false;

neat. tyler florence bothers me for some reason, but i use more of his recipes than anyone else on that site.

[PensFanInDC]

I always have to make my own BBQ sauce because of dietary restrictions in my house

1 jalapeño
2tbs onion diced fine
Ginger 1 inch
2 big clove garlic
Small can tomato sauce
1/3 cup apple cider vinegar
3tbs molasses
2tbs br sugar
2 tbs ketchup
A little salt and pepper

This is my staple recipe. Cook down some bourbon to start it off if you want.

If I may can I try this out and play around with it a bit? It sounds incredible and with the dietary restrictions in your house it's impressive.

[PensFanInDC]

Interesting. I used his Carolina sauce a starting point for mine.

http://www.foodnetwork.com/recipes/tyle ... ecipe.html

It was specifically for pulled pork and it sounded good. I added a large 1/2 cup of buckwheat honey crystalized to the recipe and reduced the apple cider vinegar by half and substituted rose vinegar and marsala wine (as I mentioned above). Still too sour for my liking but I'm going to work on it.

I love Tyler Florence's recipes. Dude knows what he is doing.

[shmenguin]

I always have to make my own BBQ sauce because of dietary restrictions in my house

1 jalapeño
2tbs onion diced fine
Ginger 1 inch
2 big clove garlic
Small can tomato sauce
1/3 cup apple cider vinegar
3tbs molasses
2tbs br sugar
2 tbs ketchup
A little salt and pepper

This is my staple recipe. Cook down some bourbon to start it off if you want.

If I may can I try this out and play around with it a bit? It sounds incredible and with the dietary restrictions in your house it's impressive.

in our situation, the trick is finding ketchup we can eat. there's only one confirmed brand that passes our ingredient test. it's Annie's, and we've only seen it at whole foods.

i'd like to claim this as my original recipe, but it came from the Dean brothers. as far as i can tell, eating it doesn't make you racist.

[tifosi77]

I slowly render the bacon(whole strips) then add my onion to sauté, once the onion softens I add the liquid and just take the bacon out at the end. Here's where I got thr idea.

http://www.foodnetwork.com/recipes/tyle ... ecipe.html" onclick="window.open(this.href);return false;

neat. tyler florence bothers me for some reason, but i use more of his recipes than anyone else on that site.

Anthony Bourdain describes him as 'very shiny'.

He's actually a fairly decent chef. I have 3 or 4 recipes from a book he published several years ago that are still staples for our house. Pan roasted chicken with mushrooms and shallots is a favorite. The recipe behind the link is more or less the same as the one from the book; the book recipe uses more shallot and whole chicken legs rather than breast.

[columbia]

Why Does Bacon Smell So Good? – The Aroma of Bacon
http://www.compoundchem.com/2014/04/16/ ... -of-bacon/" onclick="window.open(this.href);return false;

[blackjack68]

Keep that hippie crap outta here.

[shmenguin]

this weekend i learned that mahi mahi is pretty amazing. just oiled and salted it, and threw it on the grill. fantastic flavor. it almost tastes like it has a natural citrus flavor to it.

[PensFanInDC]

So I used this recipe as a starting point:

http://www.foodnetwork.com/recipes/hone ... ecipe.html

I doubled the recipe but did not double the butter (I upped it to 8tbsp or 1 stick). After the sauce cooled I ladled out some into a bag with the drumsticks and put it in the fridge for 4 hours, tossing every 30 minutes or so. I took the remaining sauce, added 1/3 cup molasses, and reduced a little more than half. That made for a rather amazing dipping/drizzling sauce. Highly recommend.

EDIT: I used unfiltered local raw honey

[PensFanInDC]

this weekend i learned that mahi mahi is pretty amazing. just oiled and salted it, and threw it on the grill. fantastic flavor. it almost tastes like it has a natural citrus flavor to it.

It's kind of amazing how much just salt and pepper do. Most of my seasonings during the week are just salt and pepper. Steaks, pork chops, chicken breasts, whatever. The only protein that I always go a little further for is salmon which, IMO, needs dill.

We use sea salt and kosher in our home. I would go with pink if it wasn't so damn expensive.

[mac5155]

So I used this recipe as a starting point:

http://www.foodnetwork.com/recipes/hone ... ecipe.html

I doubled the recipe but did not double the butter (I upped it to 8tbsp or 1 stick). After the sauce cooled I ladled out some into a bag with the drumsticks and put it in the fridge for 4 hours, tossing every 30 minutes or so. I took the remaining sauce, added 1/3 cup molasses, and reduced a little more than half. That made for a rather amazing dipping/drizzling sauce. Highly recommend.

EDIT: I used unfiltered local raw honey

Same recipe I used. Very good

[tifosi77]

The weekend's cookery:

Chicken, Asparagus, Cauliflower


Earthquake Pasta*



* So called because as I was draining the noodles into the condiment, a 4.2 temblor hit and gave the house a good shake. Under any other circumstance, this would be Spaghetti All'Amatriciana.

[mac5155]

Used safflower oil today for the first time on t-bone steaks. Browned in cast iron and finished on the grill. Slice of butter and a few bits of minced garlic on top. Absolutely delicious. I only wwish the t-bones were cut about an inch thick instead of 3/4

[tifosi77]

Safflower oil is good for use in searing and/or grilling because it's flavorless and has a really high smoke point. (Over 260°C/500°F)