Damn girl!
I usually don’t have trouble resisting pasta but you guys are wearing me down.
ETA;
I’ve pulled myself together.
I’m trying to make chicken scarparillo…yet again. Trying to use up some guanciale, so Im rendering it in the oven, but wondering about the smoke point. I’d really like to get the chicken (breast! Blecch, but skin on) really brown. Am I better off with a different oil? Like veg or peanut? Perhaps I should use the rendered oil for the garlic.
I rubbed and smoked some boneless pork loin ribs. Served up with bleu cheese wedge salads, baked beans, and sauteed garden okra and tomatoes. Meat portioned by DH - I put one back.
I got a tip about that - mix the olive oil with a veg oil that can handle high heat. Idk if it is full proof but it works for me. I like grapeseed oil because it has no flavor.
I agree, it’s the texture. I messaged the Ravenous Couple on IG (great source for Vietnamese food). They said Cha Gio (egg rolls) filling varies and I can leave it out if need be. But okay!
Another concept for you, DH has been sauteing nuts, usually pecans, in EVOO and either sea or garlic salt. They are FABULOUS! You might try a small batch and see it they please you.
Everything looks fabulous, but I/we really understand your point about portioning. Many of our plates must look meager, but DH and I are both put off by huge plates of food. There are most often “seconds” lurking around the corner. They taste so much better when you opt for them rather than having a heavy plate to get through.
Fini! Chicken scarpariello. A little pale, but I cannot abide overcooked chicken breast.
I didn’t have pickled peppers, so I used roasted piquillo peppers and some pickled cherry tomatoes I made a few weeks ago. I think they have Indian spices in heated oil poured over raw tomatoes, but I can’t remember where I got the recipe. Hope they’re still “good”!.
Garden tap has been pulling off world class wood fired pizzas . They know me well now and cater to my needs . Tonight just the dough topped with their tomato sauce . Puffy crust with a slight char on some of the dough bubbles . I brought my own agostini recca anchovies and oregano to top . My favorite pizza so far . Super old school. Beer to drink .Cheers
The prosciutto is “Bacaria (bar) e cicchetti” (tapa) and the other two ítems listed, 1 is a dessert and the other a snack for the cinema either out or at home !
But okay!
Cheers
