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Posted on 10/5/23 at 5:09 pm to LSUGUMBO
quote:
Bump- I just watched this video because I picked up some thighs on sale at the store today. I’ve never heard of him before, but I could probably watch his videos for hours- so basic and unpretentious. Just making good simple food. I’m going to cook the thighs, then cook a couple of boneless breasts in the renderings tonight for dinner.
I love those videos. They are short and a home cook can do it all. He has a potato and leek soup he makes with potato flakes. I've made it a number of times. I use more leeks and saute them in butter, but the rest is basically the same. I top it with grated gruyere. It's a very quick soup made in minutes.
Posted on 10/6/23 at 10:57 am to Gris Gris
Jacques scratching the hell out of that non-stick with metal tongs at the end. 
Spinach cooked down in thigh fat.
Spinach cooked down in thigh fat.
Posted on 10/6/23 at 11:03 am to AlxTgr
quote:
peanut butter chicken
Cook the thighs as directed here. Then make a peanut sauce in the pan by sautéing onion, ginger, and some red thai curry paste. Add coconut cream and peanut butter to taste and texture. Probably add a little palm sugar to it because the wife likes it sweet. Basically, making a Thai gravy.
Posted on 10/6/23 at 11:04 am to Aubie Spr96
Thanks!
Posted on 10/6/23 at 11:05 am to AutoYes_Clown
quote:
Spinach cooked down in thigh fat.
Can confirm. Delicious.
Posted on 10/6/23 at 1:48 pm to DocHolliday1964
Also cooked it this way last night, and was the 3rd time i've done it. Just a great chicken recipe.
I decided to boil some small new potatoes until they were just fork tender, about 15 minutes. Let them cool and cut them into cubes and then fried them in the thigh fat until they had a good crust all around them. Man they were awesome.
I decided to boil some small new potatoes until they were just fork tender, about 15 minutes. Let them cool and cut them into cubes and then fried them in the thigh fat until they had a good crust all around them. Man they were awesome.
Posted on 10/6/23 at 6:29 pm to Jax-Tiger
quote:
One of my family's favorite recipes is Peruvian Chicken with spicy green sauce. Lots of recipes on the internet for it. This is a picture I pulled off the web.
I make the Serious Eats version of this several times a year because it's my wife's favorite style of chicken.
That green sauce is good on damn near everything.
Posted on 10/9/23 at 6:09 pm to AlxTgr
Tried this in a stainless pan. Knew it was too good to be true. Skin stuck to the bottom. Guess it’s a non-stick or cast iron only technique. Perhaps sliding them around for a bit to get that fat going would help? Oh well, just add coconut milk and peanut butter and cover.
Posted on 10/9/23 at 8:06 pm to Aubie Spr96
quote:
Tried this in a stainless pan
But why?
Posted on 10/9/23 at 8:07 pm to Aubie Spr96
quote:
Cook the thighs as directed here. Then make a peanut sauce in the pan by sautéing onion, ginger, and some red thai curry paste. Add coconut cream and peanut butter to taste and texture. Probably add a little palm sugar to it because the wife likes it sweet. Basically, making a Thai gravy.
Sounds like satay dipping sauce. One of my favorites.
Posted on 10/11/23 at 12:40 pm to AlxTgr
Chicken Marinade Ingredients:
• 6-8 Boneless Skinless Chicken Thighs
• 1 C Olive Oil
• Juice of 2 Limes
• 1 Jalapeno
• 1/4 Cup Cilantro
• 6 Cloves Garlic
• 1/2 C Soy Sauce
• 2 Tbsp Each – Salt, Pepper, Cumin, Cayenne, Chili Powder, Oregano, & Smoked Paprika
•
Directions:
1. Combine all the marinade ingredients in a zip lock bag. Add chicken thighs and mix thoroughly.
2. Place in refrigerator and marinate for 2-12 hours
3. Grill the thighs until done.
• 6-8 Boneless Skinless Chicken Thighs
• 1 C Olive Oil
• Juice of 2 Limes
• 1 Jalapeno
• 1/4 Cup Cilantro
• 6 Cloves Garlic
• 1/2 C Soy Sauce
• 2 Tbsp Each – Salt, Pepper, Cumin, Cayenne, Chili Powder, Oregano, & Smoked Paprika
•
Directions:
1. Combine all the marinade ingredients in a zip lock bag. Add chicken thighs and mix thoroughly.
2. Place in refrigerator and marinate for 2-12 hours
3. Grill the thighs until done.
This post was edited on 10/11/23 at 12:43 pm
Posted on 10/11/23 at 2:24 pm to AlxTgr
I do something similar but pull the thighs when they are around 155. Set aside.
Add almost an equal amount of sugar to the oil and stir until it hits 340 degrees. Add a shite ton of chili flakes. Add chicken thighs, cut heat to lowest possible or off, and constantly stir and move them.
You're effectively frying them in a caramel of their own fat.
It will be extremely sweet, spicy, salty, and savory.
Add almost an equal amount of sugar to the oil and stir until it hits 340 degrees. Add a shite ton of chili flakes. Add chicken thighs, cut heat to lowest possible or off, and constantly stir and move them.
You're effectively frying them in a caramel of their own fat.
It will be extremely sweet, spicy, salty, and savory.
Posted on 10/11/23 at 4:01 pm to LSUGUMBO
quote:
Jacques Pepin
quote:
never heard of him before, but I could probably watch his videos for hours
hes great. been watching him for a very long time. watch some of his old old videos where he is cooking with Julia Child. they had good chemistry. she was pretty up in age by then so she mostly did commentary and stuff but still a neat thing to see.
Posted on 10/11/23 at 4:17 pm to X123F45
quote:My new wife really dislikes anything sweet. Otherwise, I would try this.
It will be extremely sweet, spicy, salty, and savory.
Posted on 10/11/23 at 6:15 pm to Jax-Tiger
I made it (Peruvian chicken) before and everyone enjoyed it.
Posted on 10/12/23 at 8:37 pm to AlxTgr
Did this tonight. Didn’t get the skin as crispy as I wanted but the wife and kids loved it.
It’s usually impossible to get the kids to eat chicken if I just baked it or grill it so that’s a success.
I threw garlic and spinach into the pan after the chicken came off and cooked it down and that might’ve been even better.
It’s usually impossible to get the kids to eat chicken if I just baked it or grill it so that’s a success.
I threw garlic and spinach into the pan after the chicken came off and cooked it down and that might’ve been even better.
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