Japanese curry is both easy and a crowd pleaser. I saute whatever veggies I have on hand and just add curry mix and water to it (S&B medium spice is my go to brand). Serve with flatbread or rice. It’s very forgiving and customizable to personal taste.
Babish’s Panko Crusted Salmon.
It’s stupid easy & relatively quick. The hardest part for me was the egg white. Had never done it before.
If you’ve never done it before, & break the yolk on the first try… don’t dump the egg, just save it for breakfast. Yes, I dumped the egg.
Link to video, I think it’s the second dish, towards the middle.
Link to recipe is in the video description.
Edit: PipedBot shamed me.Link to recipe if you don’t want to go to YouTube.
Here is an alternative Piped link(s): https://piped.video/KObL442PWhQ
Piped is a privacy-respecting open-source alternative frontend to YouTube.
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Cinnamon Toast Crunch and a glare. If you have to work on the glare, go watch Clint Eastwood in The Outlaw Josie Wales.
Risotto. I make one with panceta and mushrooms that can’t be easier to make. And the principle is to just stir for 20’ or so.
Ingredients (serves for 2)
- Risotto type rice (Arborio, Carnerolli or similar) 150 gr
- Chicken broth (homemade, if store bought then liquid, never in cubes) 1 lt
- Onion 1 medium
- Panceta 200 gr
- Mushrooms (fresh) 200 gr
- Olive oil
- White wine
- Parmesan cheese (grated or in very small chunks) 50gr
- Butter 20 gr
Prep
- In a pot, put the broth to heat. It’s not required for it to boil just to be hot.
- Chop the onion in very small cubes, as small as the rice grain if possible (so when you are eating it, you don’t feel it)
- Chop the panceta in cubes (no bigger than your thumb)
- In a big pot, at mid heat, put the panceta to brown and defat
- Once the panceta is brown and you have a good fat source at the bottom, remove and reserve the panceta
- Put the onion in the pot and use the same fat from the panceta to sauté it. If you need more, you can use olive oil.
- Once the onion is almost translucent, put the rice and pearl the rice. From now on, you should always be mixing the rice with a big wooden spoon or similar. Never stop stirring. This will make the rice to let all the starch go, which will make your risotto creamy.
- Once the rice is pearled, pour some wine to deglase and keep stirring.
- Once the wine has evaporated and you hear the crackling, pour some broth until the rice is submerged, keep stirring.
- Once your broth is evaporated and you start hearing the crackling again, put the panceta, the mushrooms and pour some more broth. Keep stirring.
- When you see that you are low on broth and hear that the rice is crackling, check on the rice for the cooking point. It should be al dente, meaning that you should be able to bite it and feel some resistance, but it should be very edible. If you still feel it too hard, pour more broth and keep stirring.
- When your rice is done, take the pot away from the fire, and put the parmesan cheese with the butter. Stir and mix until it’s uniform and creamy.
- Serve hot in small bowls or similar plates
- Decorate with olive oil, fresh grinded pepper and parsley.
Go for some burgers, toast the buns, salt the tomatoes, setup caramelized onions, and use a nice cheese. Homemade buns go the extra mile.
When you do your ground beef, don’t use pre portioned ones or cut slices off the grocery store pack:
Put the amount you need in a bowl (you need 5oz or less per patty), add salt and pepper and minced garlic and kneed it all together by hand. Take little plastic lids from your tupperwares about four or five inches around and use them to form your patties with a concave shape (a divot in the middle).
Use a frying pan and a meat thermometer and pull em at five degrees below your target, flipping once, adding cheese a minute or two after the flip. If you chose a stupid cheese that doesn’t melt, put a little water in your pan and put the lid on till it does.
