I need a widow to speak to, please. Please. I’m in a bad place with the holiday. I don’t know who to ask for help. But I should not be alone right now.
I had the turnip greens with blackberry-soy glazed chicken meatballs and mashed potatoes. The black cardamom is for smokiness. There’s a whole head of garlic in here as well as the juice & zest of two lemons, 5 bay leaves, cayenne, and 22 hour slow cooked chicken stock. $5 to buy, 45 minutes to clean, three hours to stew, gone in mere minutes. #greens#turnipgreens#foodporn#personalchef
The garlic chicken meatballs and mash. I browned them up and popped them into the oven while I made the glaze. There’s six cloves of garlic in the meatballs and demiglace in the blackberry-soy glaze. Why? Because I could, that’s why! #meatballs#food
2/ •Preheat your oven to 375F.
•Line your pan with foil or suffer the consequences. •Mix everything together until it’s all the same color.
•Set your tenders aside for later
•Cook your potatoes uncovered on the center rack for half an hour to 45 minutes until they’re cooked almost all the way through.
•Sandwich your chicken strips between the potatoes. Do not lay them on top of the potatoes or suffer the consequences. Cook for another 30 minutes. Use a meat thermometer to make sure you’re not going to get sick. I don’t know how thick you cut your chicken.
•For a browner exterior, pop you pan under the broiler for the last 10 minutes.
•garnish with parsley
I am super curious how this would work with preserved lemons.
The chicken will be less salty than the potatoes. The chicken is good. The potatoes are GOOD. And your kitchen will smell so good in less than fifteen minutes.
If you’re not mandating masks when you have a Shoah survivor in their 80s come to speak, you’re telling them that you think they should need to survive Crown Cough as well.
1/ This is an augmented version of a chickenrecipe from #RuhamaShitrit. This is not a political statement. This is just a recipe.
•1lb boneless skinless chx, trimmed of fat and cut into tender-sized shapes because who can afford actual tenders
•6-8 medium Yukon gold potatoes, peeled and cut into quarters
•Half of one vidalia onion, thinly sliced into half moons
•Four cloves of garlic- grated or minced- I don’t recommend microplaned for this but go for it. And I would NEVER tell you to reduce the amount of garlic in a recipe… but if you felt the need to in order to compensate for the microplane, I couldn’t stop you.
•1t salt
•1/2 t ground black pepper
•1/2t paprika- I used sweet
•1/2t turmeric powder
•1T dijon mustard
•1T pomegranate molasses
•1/4C olive oil
•¼C water
DO NOT skimp on your oil & water or your food will be both undercooked and burned to the point where it will take two weeks of soaking in dishwashing enzyme tablets & scrubbing to get off the shmutz. Ask me how I know.
Before and after: day two of #demiglace The mock veal stock slow-cooked for 22 hours and now the house smells like Thanksgiving concentrate. Now to turn it into aspic!
Day one of #demiglace made from the leftover 62c/lb turkey’s back, neck, and wings, and some $1.39/lb beef feet. I’m making a $60 sauce for about $7. It’ll take three days, but I can do it! The only burgundy I could find on sale was a Bordeaux but I can do it! #personalchef
@AlliFlowers@shekinahcancook I used a new recipe this time and the ratio of hand-pounded corriander : zaaatar was off. Less corriander next time. More garlic.