Grilled mahi-mahi with grilled pineapple and a fire roasted corn quinoa salad mixed with a cilantro lime sauce
I call this "Gelatinous Chicken". Served by the hotel as part of my mandatory 14-day quarantine.....inedible.
So we recently retired a wedding gift from 30+ years ago - an electric wok. Honestly not sure why I put up with it for that long, but anyway finally got a proper carbon steel wok. First order of business was cleaning and seasoning. After washing the preservative oils off, it was onto the gas burner to heat treat it: If I'm bluing something, it's usually small parts and not a larger pan... so the colour was uneven to start... Yes, went past blue to grey, but thankfully no need to polish it and start over in this case: Next several rounds of seasoning with oil, and it's ready to go: Veggie fried rice for the first dish... Tasty, and clean up of the wok was a breeze. Quite happy with it. Will be using this a LOT I think. Cheers, Al
Rigatoni with sausage and fresh spinach, in a Marinara cream sauce. The sauce turned brown with the introduction of the sausage.
Being a picture thread and a Aussie. Can you explain what the above dishes look like. Fish and chips is not the same around the world Darwin fish and chips
As I'm still preparing, although the shrimps' intestins were already cleaned with a needle, here's a general idea photo of Scampi na buzara... consume with Clai Ottocento white wine
You know how you crave things you can't get? Well my wife has been craving chicken fingers of all things, so by request for her birthday, I made these... Marinated in buttermilk and hot sauce for a few hours, coated with dry, then wet, then dry mistures, left to sit for 5 minutes, and deep fried. Definitely will NOT be a regular thing...but they were good!
It appears as though you used "Chicken Tenders" instead of simply cutting a chicken breast in strips. The best chicken fingers are made with real "Chicken Tenders". Your recipe looks terrific
