Mushroom Stuffed Chicken Thighs
These came out really good. You can use boneless skinless thighs, less work, but I like the crispy skin.45 minutes on 450f, then 45 minutes on 350f, then eat.
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These came out really good. You can use boneless skinless thighs, less work, but I like the crispy skin.45 minutes on 450f, then 45 minutes on 350f, then eat.
This place is as basic as they come – a few cheap beaten-up tables and chairs, service counter, drinks fridge, nothing that can be defined as decoration. But… warm greeting smile, service within seconds, good humus and condiments, cheap, great location. I think it’s a great place. Florentin St 5, Tel Aviv-Yafo
I got requests for videos. Here’s last night’s dinner. Notice the exciting buildup music!!! All info is in the video…I’m too lazy right now to write anything else.
Made this last week and loved how they came out. After this I’ll also post the coleslaw I made/had with it. I made everything on the grill, I find it simpler. First we cook the ribs with spices in water. I used a disposable aluminum pan that can hold the ribs and deep enough to … Read more
3 tbls mayonnaise 2 tbls white vinegar 1 tsp sugar 1/4 tspn salt 1/4 tspn coriander Pinch white pepper Pinch cayenne pepper 2 cups julienned broccoli stems or chopped green cabbage or mix. Can use a bag of Broccoli Slaw mix. Can also mix some red cabbage. Be creative.1/2 cup julienned carrots1/4 cup chopped parsley … Read more
I figured if having bread, celebrate it. So I made a sort of pork Ropa Vieja which I cooked in the oven for the better part of the day, with carrots and onions, garlic and spices. Shredded it and let it cook for another hour in the juices. Then construct the deliciousness with avocado, a … Read more
Chicken Scarpariello is usually done with sausage and a bunch of stuff, but there’s a version that I much prefer, and is similar to what is served in Carmine’s restaurant in NYC. My version is made with chicken thighs, and is relatively simple – marinate for at least an hour in lemon juice (at least … Read more
OK, so maybe it’s not that kosher. But it is so good! The basic recipe is real simple. I just added some seasoning and modified quantities to how I like it. Other than the salt, sugar and black pepper, spices are optional. Ingredients Pork Belly slab, skinless, but with the fat layer. As small or … Read more
I’m reposting this with pictures from the latest batch I made for the Superbowl. I had some blueberries and Asian pear (pealed). I used wine in a box ’cause it was the cheapest. I also used a tiny can of ginger-ale and little less sugar. ’twas good! I still have a bit left (I had to … Read more
Sangria is delicious, easy to drink, refreshing and as you can understand I really like it. I usually make 3-4 gallons, so here I reduced the amounts to make about half a gallon. Multiply as needed, and always make more than you think you’ll need, it goes fast… Ingredients 1.5 litter (2 bottles) of red … Read more