quote:

Originally posted by bald1:
Mike,
What saffron did you use? Stuff is expensive and not easily found locally.
Dinner looked great!

Morton and Bassett Saffron Threads. It was $16 for a little amount in a sealed container. Here is a link to the container, but it was in my local grocery store: https://mortonbassett.com/products/saffron-threads

This was my first time using saffron. I will use more next time. I didn’t want to overdo it with it being my first time. I probably only used 15 threads.

My first attempt at Kung Pao Chicken turned out pretty good!

Today I used the leftover saffron risotto to make lobster, roasted asparagus, and risotto.

The lobster looks dark but it wasn’t burnt. It was from the paprika I used in the butter sauce I spread on it. Tasted fantastic!

I will use this risotto recipe for now on as it is the best I have had so far.

quote:

risotto recipe

Details please

quote:

Originally posted by bald1:

quote:

risotto recipe

Details please

Here is the recipe. Where it says to cook on low and add chicken broth each time it is absorbed, I did it on medium low as low was taking WAY TOO LONG! I also used shallots instead of an onion.

Orange chicken from scratch in the wok tonight! It's one of the few stir fry recipes the kids ask for.

quote:

Originally posted by flesheatingvirus:
Orange chicken from scratch in the wok tonight! It's one of the few stir fry recipes the kids ask for.

I love orange chicken and finally found a recipe I love and use. Good stuff! Anything from scratch is the best!

I don’t think I posted pics the last time I made it. It is double fried, which makes it nice and crispy.

This message has been edited. Last edited by: StorminNormin,

No pics but tonight it was Johnsonville Brats, Copycat KFC Coleslaw and southwestern spudz (tater tots with jalapeno and a touch of cheddar).

Thread needed a good bump.

Nothing special but nice comfort food: medium rare flat iron steak, sautéed Vidalia onions and mushrooms, biscuits and gravy.

Copper River Salmon is in, and finally got around to buying a chunk.
With some fresh fettuccine with Alfredo and Parmesan.



Best salmon ever. I never knew I was a salmon snob till moving over to this side of the state…

Bill R

Decided to go macrobiotic today...


Macro by kpkina, on Flickr

Zuppa Toscana for me.

It's been kind of cold/windy/rainy around here the past few days and was in the mood for some good soup.

I substituted spinach for the called for kale as kale is a vile weed. Turned out fantastic.

T-Bones on my Santa Maria

Har Mak Talay using Cu Chee curry and cod.

Steak and potatoes.

Nothing special for dinner, but dessert was yummy.

I didn’t even think of taking pictures as was too busy cooking.

I have NEVER made smash burgers as I have always made thick steakhouse type burgers my whole life. Well, my wife wanted smash burgers so I ordered a cast iron griddle that will fit my stove top and also my BGE and a cast iron smasher.

I researched recipes and ended up on how I wanted to do them and they came out AMAZING! This is the only way I will make them for now on! I also made fresh cut fries. They were truffle oil fries done in an air frier with added parsley and Parmesan cheese, which came out so good.

Next time I will take pictures.

Buffalo wings. With a enhancement.

Wings patted dry.
Spray lightly with olive oil
Add rub.
Rub
8+3+1+1
Light brown sugar
Salt
Cayenne pepper
Then a mix of these to make 1
Black pepper
Chili powder
Onion powder
Garlic powder
Smoked paprika
Slap yo mama.

Rub wings
In air fryer 330° F for 14 minutes, tuning halfway through.
Then 400° for 10 to 14 minutes tuning once.
When they reach desired crispness remove and toss with favorite buffalo sauce.

It's not quite BBQ with the rub being a spin on BBQ rub. But not your average buffalo wings.


ARman

Crockpot BBQ Pork Ribs

Two (2) slabs of St Louis style ribs, cut into 2 bone portions

Seasoned with dry rub

Browned in 400° oven for 8 to 10 minutes

Placed rib portions in 6qt crockpot

Pour a mixture of 18oz of favorite BBQ sauce and 8 to 12oz jar of red pepper jelly over ribs

Cook on low setting for 6-hours

Sides were Bush beans and cole slaw