Ever since the pandemic, I had to learn how to cook for myself. At first it was because restaurants were closed and lockdowns. Then it was because I wanted to save money. Now it’s because I’ve moved to a place where the food options are extremely limited and I have to drive quite a bit to get a good meal. ever since I started cooking I’ve found out it was fun and it helped show people around me that I care about them. Cooking now has become a fun hobby, a passion you could say. i know there’s a “what did you eat today” thread but I’m hoping it’s ok to start a cooking specific thread. It should be fun and cool to learn new recipes ——————————- Today I made another recipe from Ethan Becker (Becker knives) family cook book, The Joy of Cooking: Roasted Chicken with Vegetables First I spatchcocked the chicken by removing the spine (saving it in the freezer with the giblets). I don’t have heavy duty kitchen sheers so I decided to use good ole 1095 crovan by the way of the ESEE/ Becker collaboration: The BK14 the EsKabar. It was pretty easy removing the spine and then opening up the bird and located the keel bone. Made a few incisions and removed it so that the chicken will lie flatter. we tried an organic air chilled chicken and it came out really good. We left it outside to get to room temperature. Heavily seasoned it with salt, oil and poultry seasoning. Cut vegetables pretty big so they wouldn’t burn in the oven. Pretty basic medley- carrots, celery, onions, and elephant garlic. Coated it all with olive oil and an herb mix. 350 oven and it took an hour and 10 mins, last ten mins I had the oven at 400 to brown the skin skin came out so flavorful and salty, the chicken meat was tasty and juicy, and the veggies were caramelized and sweet- the carrots tasted like candy! The garlic was mellow yet fragrant.
This is a great idea. I’m no chef but it’s hard to ruin a good ribeye. Salt rubbed ribeye w blue cheese and rosemary Roasted asparagus Honey goat cheese and bacon stuffed portobello
That looks awesome! You made 3 things, I normally just cook the protein and maybe one veggie. Nicely done!
I found some well marbled NY steaks at the market and pulled out my cast iron skillet. While the steaks were getting to room temp, I had the skillet in the oven getting hot. Heavily seasoned with salt and pepper, basted in Kerrygold butter , garlic and rosemary.
Just threw a 5 lb sirloin roast in the smoker. I guess I will see what else the wife and I cook to go with it for dinner
Smoked some red taters and garlic cloves for awhile, boiled to finish, and mashed. Fried up some blackened walleye on the griddle. Oh, and those cheeks.
I have 12 lbs of pork belly in brine since Wednesday. Going to smoke it either today or tomorrow and turn it into some bacon.
Any ways here are the links to the half done bacon. It needs to chill in the fridge over night then on Tuesday I will slice it up and freeze it into 1 lb portions
Never knew about this thread, my teen son cleaned out what was left. Supper was smothered deer with turnip greens, and home fries. Everything I harvested off my property. Lucky my granny made sure both us grandsons knew how to cook, clean, and sew from a very young age. Guess she knew my mother can't cook so save her life so we had better knew how to fend for ourself.
