If you have super thin carrots they get a little charred, but buy the bag of carrots instead of a bunch with the tops. The bags tend to have bigger carrots compared to the ones you can buy loose or in bunches in the grocery store.
Big fat beefy carrots got just the right amount of char and the cook on them was amazing. Didnít even check on them. I was actually surprised myself.
Full disclosure. Lol. I read the ďturn off the stoveĒ part as turn off the oven. So I threw the carrots in and turned off the oven lol. When I realized, wait, how does the chicken actually co...sh-t. And turned the oven back on after I had pulled out the carrots. It turned out perfectly and I had a really good laugh at my own expense.
A few other notes: I turned the carrots the first time after 2-3 minutes instead of four. Also, I only had three chicken thighs in my pack. So the fat that came off of them was slightly more than what the recipe called for, but thatís just pure schmaltzy goodness. I didnít decant anything. Also, I wouldnít go much beyond 12 minutes** on the final cook depending on how long your thighs cook on the stovetop. Mine went a decent amount longer. Medium low on the skins seemed low. It took longer but I got a good result. If you know how to do a good cook on thighs and get crispy skins, do what you would normally do and skip the recipe timing. Given the sugar content of the honey, keep an eye on the final bake. The bottom of that pan had a panoply of flavor but it could have gone very wrong fast if I left it too long.
**18 might have seen some nasty char.
Bonus: the house still smells wonderful this morning.
Two minutes over scorching hot coals, cover. Rotate 90. Two more minutes covered. Flip and repeat. Then I moved it to the cold side, covered, and basically baked it for 10ish mins with top vent nearly closed. Touch test for doneness.
Anyone know if broccoli rabe is very seasonal or just an east coast thing?
I canít find it at any of the stores around me. Might swing by Whole Foods to see if they have it.
RIT - '90
It's definitely called "rapini" in flyover country, at least from what I have seen.
Thanks. Must have walked right by it then. Hy-Vee product locator says they have it, but when I asked them while I was at the store I got the, ďBroccoli what?Ē
Iíll look for rapini
banana chocolate chip bread >>>>>>>.... >>>>>>> banana nut.
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ďDon't bend; don't water it down; don't try to make it logical; don't edit your own soul according to the fashion. Rather, follow your most intense obsessions mercilessly.Ē
― Franz Kafka
Adventures With Amber Marie
Had my mom over for steaks. She wanted to try a tomahawk lol.
She brought over good bread, good butter, and a bottle of wine. I bought the steaks. Iíve never cooked a steak that perfectly in my life. Quarter inch of good sear. Everything else was a consistent med-rare rectangle. Just perfect.
It was a no frills gluttonous meal. I would pick it as my last meal.
Lol. They recreated Iron Chef. As in Japan.
Good reload. While steaks are a topic I have down pat, I did appreciate the updates, and I am very optimistic about the rest of the reloads.
I know itís really hard to do pork shoulder in a crock pot and not wind up with great results, but this is really good:
I had doubled the recipe since Iíve never seen a 3-lb shoulder and didnít care to seek one out. Iíll freeze most of it and be able to have a little bit of awesome throughout the fall. Oh and when I walked in the house tonight I just about fell over the smell was so good. I love coming home to crock pot dinners.
Might cut the salt a little though when I make it again. I didnít think the salt was too much in the recipe but Iím finding it just a bit too much in the end.
I was about to ask where to find "sharp" provolone outside of Philly, but it looks like Sargento makes it?
Yeah, I didnít look for that either. Iíve never seen it. I though about going to the cheese shop at Hy-Vee but figured it wasnít worth the extra cost. Maybe I should have. I have plenty to freeze so Iíll go for it next time.
Actually, come to think of it, DiíNics had an almost Parmesany bite to it thatís missing here. Iím wondering if thatís not the sharp provolone since regular provolone is so mild.
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