Monday, October 15, 2018
Chicken and Brown Rice with Chorizo
I have to admit that peppers and spicy foods in general have turned on me and I have to pause for a Prilosec from time to time. But I did think Saveur's recipe of chicken thighs with peppers, chorizo, and brown rice was worth investigating and adjusted it accordingly. Good news is, our immensely satisfying dinner didn't suffer from the omission of red peppers and chorizo. I used sweet sausage instead of chorizo to delicious results and we didn't miss the peppers at all! Add Stubb's liquid smoke instead of chorizo for smoky flavor, if you'd like. However you choose to make this wonderful one-pot dish, I would definitely use more oregano than the 2 tbsps suggested--and then summon a hungry bunch.
Posted by Peter Sherwood at 10:35 AM 0 comments
Labels: #saveur, one-pot meal, stubb's liquid smoke
Saturday, October 6, 2018
Clarifying Clarified Butter
I'd like to clear up something: There's very little mystery to clarified butter or making it. Clarified butter means that the milk solids (whey) and water have been removed from the butterfat to ensure a high smoking point in cooking, ie., the butter can take higher temperatures without burning.
Anytime you need clarified butter (much cheaper than buying it already made and awfully easy), do this:
1. Bring your butter to a boil (probably at least a stick; if you don't need it all right away, clarified keeps for a long time when covered and refrigerated) and let it foam white and sputter for a while.
2.When the butter stops foaming and the noise settles down, turn off the heat immediately and skim off the solids. You're done. Try it in the microwave if you'd rather.
Thanks to So Delicious Recipes for the image!
Posted by Peter Sherwood at 9:45 AM 0 comments
Labels: clarified butter, sodelicious.recipes
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