Thanks. I am learning cooking and want to become chef.
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We’ve been happy with the fresh refrigerated brand Rana. It’s available in most stores around here (north of San Francisco). Not sure if it’s nationally available.
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Thank you
I’ve tried their pasta and enjoyed it. Thanks for the reminder.
Fresh refrigerated (which I then freeze if it’s too much to cook for one or two meals), and I’ve had good success with the Wellesley Farms’ in-house brand from BJ’s Wholesale Club, as well as the Rana brands in regular supermarkets.
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And both of those meals look wonderful!
yeah, i’d say you are a cook! Beautiful!
and not only that, you’re not “just” a recipe follower, you subbed merguez for sweet italian sausage, making you an experimenter and an adventurer - two sure signs of a cook!
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Thank you. I’m going to try all 3 brands mentioned on this thread.
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And got amazing-looking chicken skin. 
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Speaking of chicken skin…
Tonight I made Peruvian roast chicken with green sauce, and DH made wokked zucchini. Yum.
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Posted on another of my food boards last Monday, I finally got around to it today, using Rana’s Spinach and Cheese Tortellini. Very good! I subbed Aleppo pepper for the RPF, and sprinkled a bit of grated Parm-Reg on top.
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Pork mole tacos with pickled onions and guacamole. The mole was from a batch I made a while ago and froze. It seemed a little flat so I added some additional chiles and bittersweet chocolate which seemed to do the trick.
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Great looking plate of food, AND nice plates!
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i’ve been thinking of making peruvian chicken and ahi for over a week now and keep forgetting…
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Remind me which recipe you like? I’m ready to tweak mine. It was good, but there’s room for improvement.
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Our fancy French butcher had these beautiful grass fed, ground beef patties, and their bacon, so cheeseburgers it was. Cheddar cheese, on brioche buns. I tried to make brown sugar/bourbon/maple syrup bacon for the burgers, but I was working and just about incinerated a batch! Luckily it was only three slices. So BF cooked up a few more slices plain instead. He also made beer battered onion rings but the batter was too thick for both of us, didn’t love them. There are a lot leftover.
Burgers were excellent, though they were too rare for either of us and had to go back in the pan for a bit. So, not an easy day in the kitchen, but in the end a very tasty burger, and I’ll buy those patties again.
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@mariacarmen I jumped up and roasted Aji Amarillo while waiting for a response!
Roasted
Peeled
Baited breath…
Wanting to use the sauce on the spatchcocked chicken i made x days ago.
How about this sauce?
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