u/Putrid-K

Posting some old creations, I used to post them on my Instagram account somewhere along the way and I just stopped posting my food creations there.

But anyways, I got Japanese curry pods at the local supermarket here and thought why not give it a shot. Would highly recommend.

Especially if you wanna batch Cook.

Pretty easy to make and so delicious!!

I have American Bresse chickens here in Texas. I had too many roosters in a recent group of chicks. I let them grow out to about six months old so their genetics could become more apparent and I could decide who to keep. I finished two roosters for 3 weeks on oats, milk, and a splash of cream 2x/day. I harvested four roosters. I prepared coq au vin using two legs from finished and two legs from unfinished roosters so I could compare. The finishing was worth it but both were certainly palatable.

In rough terms (I’m not a recipe guy):
Marinate 4 chicken quarters for 24 hours in 125ml burgundy wine (i used ‘22 drouhin bourgogne), 8 garlic cloves, several bay leaves, some thyme, a celery stalk and a carrot per quarter, diced roughly.

Remove meat from bag, strain and retain liquid. Discard veg remnants. (I composted them). Pat meat dry then salt the skin.

Enameled stock pot on med-low heat; Oven to 300F
Brown about 1/2lb pancetta, then remove
Sear 4 chicken quarters in the pork fat
Remove quarters.
Mirepoix, I did this one veg at a time- brown three white onions diced finely, diced carrots, and diced celery. I added some olive oil because it seemed too dry.
Add ~3 tbsp tomato paste. Cook for a few min.
Deglaze. French grandmas use cognac; I had knob creek rye whiskey on hand so used that - about 4 tbsp.
Add about 300 ml stock. I used some very dark brown, highly aromatic chicken stock made from the same birds’ backs a few days ago. Excellent.
Add remaining wine and marinade liquid, save off about 75 ml wine in case you need to tweak sauce (I didn’t need to).
Reduce by a third or half, cooking off alcohol.
Place chicken on top, skin above liquid line (should be fine based on volumes). Into the oven for 3ish hours. Younger birds (or commercial) are much faster, I think.
30 min before the end, brown some mushrooms and shallots for garnish. I also cooked some small yellow potatoes, halved, in butter, garlic, and spare thyme during this window.
Remove braise from the oven. Set chicken aside. Strain liquid from the pot and use it to make a sauce. I had to reduce by about 20% then took off heat and mounted cold butter cubes to smooth it out. Maybe half a stick.
Warm plate-> potatoes, chicken on top, shallot and mushroom scattered, liberally pour of sauce. So good. Didn’t even get any pictures of how dark the meat was.

Could have looked fancier but we’re rustic and so was this plate.

Pesto is homemade but the pasta is store bought.

1. Beef Patties

2. Oxtail Stew, Mashed Potatoes, Steamed Cabbage & Spicy Oxtail Gravy

3. Curry Chicken

4. Jerk Lamb Chops

5. Jerk Chicken

6. Jerk Wings

7. Caribbean Sunday Roast Chicken Dinner & Jerk Gravy

Hopefully, the presentation is ok, I took the picture right out of the frier.

Crispy chicken thighs with rice and charred tenderstem.

scallops and asparagus from the local farmers market and fresh thyme and basil from my aerogarden

EDIT: few people asked so recipe below. pretty simple one pan dinner that cooks in ~30 minutes:

1. pat the scallops very dry with paper towels. heat a stainless steel skillet over medium-high heat for several minutes

2. reduce the heat to medium and add 2 tablespoons of olive oil. add the scallops and cook on one side for 3–4 minutes until golden; they should lift easily from the pan

3. flip the scallops and cook for 30 seconds on the second side, basting with 1–2 tablespoons of butter. remove from the pan and set aside (the key to perfect scallops is accepting that only one side will be brown)

4. add diced onion to the same pan and deglaze with a splash of white wine or water, scraping up any browned bits. cook until the onion softens, then add garlic and orzo

5. cook for 1–2 minutes, stirring frequently, until the garlic is fragrant and the orzo is lightly toasted

6. add chicken stock and bring to a boil. cook the orzo for about 8 minutes, stirring occasionally. add water if the pasta starts sticking to the bottom of the pan

7. when about 4 minutes of cooking time remain, stir in the chopped asparagus. during the final minute, add the juice of 1 lemon, ½ cup heavy cream, and herbs

8. return the scallops to the pan and tuck them into the finished orzo to warm back up