/ck/ - Food & Cooking

>>3754678

That appears to be a typical on-pic timestamp from the timestamp function built into most digital cameras.

I'd count it.

>>3753993

Mangos and chocolate rule, man!

>>3753845

You must be new here. I've got my love.

They just baked this chocolate cake w/mango chutney for me.

It's my 30th birthday, and by damned I was going to grill, so here you go!

I took beef shanks, separated the marrow bone first, cut a filet, and a chop. Dusted with Salt, onion powder, chili powder, garlic powder, black pepper, and some grapefruit zest on both sides, grilled over mesquite fire.

Blanched asparagus and green beans for 5 minutes in salty water, and made a balsamic/butter/soy sauce.

Made guacamole from scratch. Very simple, little grapefruit juice, 5 avocados, one tomato, one onion, five large garlic cloves, some salt.

Limited Edition Summer Lime Mission Tortilla Chips.

Fat sake bottle.

I'll post up a vertical in a bit, after I enjoy my birthday meal.

>>3719884
>>3719887

I'll make a vertical later. Gotta work soon.

>>3719884

Heat up a large pan over medium heat, place 2 tablespoons olive oil into it, let the oil heat up, place the coated chicken breasts into the pan and brown each side first for 2 minutes, then reduce to medium-low heat, cover and cook each side for roughly 10 minutes each side (longer for thicker breasts.) Remove from pan and set aside.

Let pan heat back up, put in another tablespoon of olive oil. Bloom the remaining ground spices in the oil, roughly one minute, then toss in the onion, ginger, jalapeno, and onion. Cook for 5 minutes. Add the bell pepper, mango, and tomato, cook for another 8 minutes, add coconut milk, saute for 5 minutes and scrape the bottom of the pan to get the spices mixed in thoroughly. Add a tablespoon of sugar and a dash more of salt.

Take the chopped cilantro, put it on the chicken, take just the sauce, pour some over the chicken, add your rice, scoop some of the vegetables/fruits next to it. Garnish rice with a couple of sprigs of parsley.

Okay, I'm making a Brazilian-style chicken dish with a coconut milk sauce.

Ingredients: 3 tablespoons Olive Oil, 4 Chicken Breasts, 1 each Red and Green Bell Pepper, 2 Capsicum peppers of your chosen cultivar, 4 large Garlic Cloves, 1 medium Onion, 1 Mango, 1 Tomato
1 tablespoon fresh grated or minced Ginger root, Some fresh Parsley and Cilantro, chopped, 14oz Coconut Milk, 1 teaspoon Tumeric, 1 teaspoon ground Coriander, 1 teaspoon ground Cumin, 1 teaspoon ground Cayenne, (FOR THE LAZY: curry powder.) 1 tablespoon Sugar.

Take the powdered spices, mix together, add some salt and black pepper. Dust the chicken breasts lightly with this powder, reserving about half of it for later use. Chop up all vegetable ingredients into roughly 1.5cm squared pieces, excepting garlic, which is minced or grated. Discard the inside of the tomato, especially if you're using gassed tomatoes.

(Continued next post)

>>3710264

Alrighty, Brazilian dish it is.

Rollan

>>3704601

>That is not a 'little' cilantro

Under 2 grams in a full-quart bowl is "Not a little?"

That's the exact recipe for Provencial style beef stew.

>>3703814

Bah, that was me.

I have been informed that stews count in the soups category, so I shall commence with that.

Bumping to get more votes, only one person has voted on my dish.

>>3693268

care not about the camera. Agood explanation/recipe + a good vertical is all you really need to let others judge.

>>3693249

I am a little disappointed as well. I expected as much competition as the chicken thread, at least.

>>3693222

I only ask you not think of it as a stir-fry, as I only used the bare minimum of butter to saute. I'm running low on groceries.

>>3693183

Toss aparagus with onioncarrots

Forgot to mention (per picture) this is to be done reheated before serving.

Ingredients for Pork-Asparagus salad.
8 spears asparagus, blanched in lightly salted boiling water for 4-5 minutes and cut/reserved as pictured/described below
16 large spinach leaves, de-stemmed and cut as pictured/described below
1/4 onion, sliced lengthwise as pictured/described below
1/2 carrot, sliced on a diagonal as pictured/described below
1 thin pork shouder steak
3 tbsp salted butter, one tbsp reserved
1/2 tsp ground black pepper
1 1/2 tsp curry powder, with 1/2 tsp reserved
1 tsp brown sugar
1 tbsp chopped fresh cilantro
1/4 tsp sesame oil

Cut all ingredients as shown, reserving the last 3" tip of each asparagus spear after blanching before final cut of asparagus.
Wash/arrange spinach on plate in alternating groups of 4, making 8 points on the plate.
Put the tips of the asparagus on the 8 points of spinach.
Mix sugar/pepper/ 1 tsp curry powder, bloom in almost-browned butter.
Add onions and carrots, saute in the bloomed mixture until onions are translucent/transparent.
Add sesame oil and stir to finish, remove vegetables to bowl, add reserved tablespoon of butter, melt to near-browning.
Add reserved 1/2 tsp curry powder, bloom, add pork steak. Brown well and cook thoroughly, approximately 4 minutes per side, flipped four times (total 16-20 minutes) on medium heat.
Toss stalk portions of asparagus with onions and carrots, top the spinach/spears in a slight mound.
Slice pork from steak, arrange around the mound of onions/carrot/asparagus.
enjoy!

(I used a left-over pork steak from last night. Fresher is obviously better. Just being honest to the 'judges.')