Saturday Night Dinner

Made a roasted chicken, stuffed with lemons on a bed of onions. Good stuff. Picture above is some green beans with mushrooms in Ottoman spice from our last trip to Istanbul. We also had some Brussels sprouts tossed with some balsamic vinegar. Good stuff.

For the Superb Owl I'm making a stock from the bones from last night's chicken. I added a bay leaf, some poultry seasoning, 1/4 of an onion, old celery, a few baby carrots, a dash of lemongrass and maybe a half cup of white wine. The rest of it's water and I'm just going to let it simmer on the stove until I'm done with the movie I'm watching. Pro-tip, simmer very gently to get a clear broth.

The stocks going to be the base for a chicken chili. I've also whipped up a batch guacamole to go with it. Can't wait to see how the soup turns out!

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Sous-Vide Pork Belly with Asian flavors

Got a huge chunk of pork belly at Costco a couple of weeks ago. It was too fatty to use in a sugo and I'd never cooked with it before. I didn't know what to do. It came as a big flat hunk of meat. I'd chopped a strip of it off into fish-like chunks (or that's what I thought, maybe 2" x 2") and had frozen it. Pulled it out of the freezer and let it defrost and set about making a marinade. I used about 1/4 cup or so soy sauce 1/4 cup or so mirin 1/4 cup or so of oyster sauce (finished the bottle) 1/4 cup or so of an Indonesian catsup that's been around for a while. Label wore off. We bought it when we were there a few years ago. lots of chopped garlic olive oil more garlic powder some powdered ginger, too I whisked all of the ingredients into a bowl and then poured it over the pork chunks that were still in a gallon-sized zip loc. Initially it seemed too salty, but in the end it worked out, taste-wise. Seal the bag, don't push...

Kale and Leek Soup

Working on some soup for dinner tonight. We the pan with some avocado oil. Add a spoonful of crushed garlic. Once that's sizzling and popping all over the place, throw in the white park of the leek I chopped up. Wilt that a bit. Add some Ottoman spice I have too much of. Cut up two big bunches of kale and add that. Start with about half first and wilt it down a bit depending how big of a pan you're using. Then add the rest. I also diced up about a quarter of a potato to eventually thicken it with. Add a bunch of vegetable broth. Simmer to wilt the kale down some more. Add some white wine because everything tastes better with wine. Cook that about a half hour. Plan next is to let it cool down and them I'm going to puree it in the Vitamix. Baking a sweet and regular potato in the oven now, in case the soup doesn't seem like enough. Crudite chopped up in case there's some munchies that need quelling. Updat...

Blueberries

Looking good and cheap! Bought a couple of pints. Rinsed them. Spread them out on a cookie sheet and popped them in the freeze for a about 90 minutes. Then in a zip-loc bag. Gonna like that some Sunday morning this fall when we have blueberry pancakes.

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