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Tried Pepino Melon. It is very meh.

Tried Red Cactus Pear. It was very colorful. But meh.
 
Sriracha rubbed Salmon over grilled sliced pineapples. Excellent.
 
Making some pork belly adobo tomorrow. Today, I took the skin off of the pork belly and cut it into cubes. It's going to marinate overnight in soy sauce, sugar, six cloves of garlic that I took the skin off of and crushed with the flat of my knife, and some peppercorns.

Tomorrow, I'll fry up the pork belly until it's nice and browned on all sides, use the fat to cook some peppers and onion, and then braise it all in the marinade (plus some water and bay leaves) for a couple hours. The dish isn't traditionally made with peppers, but I just wanted some extra veggies in the dish. I'll serve it over jasmine rice and garnish with chopped green onions.
 
I made a flat iron steak for the first time last week. I highly recommend flat iron steaks. I was not expecting it to be that tender. Like nearly filet tender. Not sure why it isn't a more popular cut, or maybe it is and I'm just naïve. Served it with a probably not authentic/Latin-esque chimichurri with cilantro, lime, and habanero.
 
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I fired up my deep fryer yesterday. I bought "chicken tenderloins" because they were $1.50 a pound. I also picked up Ritz Cracker coating mix because they were on clearance. I have to say... I'm headed back to the store to buy all the rest of the packets:

PXL_20210804_163913439.jpg

I was very impressed with the crust I got on the tenderloins.

I marinated the chicken for a half-hour in two tablespoons of a baked chicken rub and a splash of vinegar. It gives tons of flavor to the meat, you just can't marinate it too long or else you have pickled chicken.

Then a flour dredge, egg wash, and the Ritz coating. Spectacular fried chicken.

I finished with deep frying plantains and red yams with a few dipping sauces. Called it "fried-cuterie" finger food.
 
Randolphkeys said:
I fired up my deep fryer yesterday. I bought "chicken tenderloins" because they were $1.50 a pound. I also picked up Ritz Cracker coating mix because they were on clearance. I have to say... I'm headed back to the store to buy all the rest of the packets:

View attachment 6302

I was very impressed with the crust I got on the tenderloins.

I marinated the chicken for a half-hour in two tablespoons of a baked chicken rub and a splash of vinegar. It gives tons of flavor to the meat, you just can't marinate it too long or else you have pickled chicken.

Then a flour dredge, egg wash, and the Ritz coating. Spectacular fried chicken.

I finished with deep frying plantains and red yams with a few dipping sauces. Called it "fried-cuterie" finger food.
Click to expand...
My favorite local restaurant has "Ritz Chicken" Tuesdays. Same as what you've posted above but its on top of pasta with alfredo sauce.
 
IWantAKouki said:
I made a flat iron steak for the first time last week. I highly recommend flat iron steaks. I was not expecting it to be that tender. Like nearly filet tender. Not sure why it isn't a more popular cut, or maybe it is and I'm just naïve. Served it with a probably not authentic/Latin-esque chimichurri with cilantro, lime, and habanero.
Click to expand...
I got a nice steak/wild rice salad recipe if you want it.

Makes a nice lunch.
 
Randolphkeys said:
I fired up my deep fryer yesterday. I bought "chicken tenderloins" because they were $1.50 a pound. I also picked up Ritz Cracker coating mix because they were on clearance. I have to say... I'm headed back to the store to buy all the rest of the packets:

View attachment 6302

I was very impressed with the crust I got on the tenderloins.

I marinated the chicken for a half-hour in two tablespoons of a baked chicken rub and a splash of vinegar. It gives tons of flavor to the meat, you just can't marinate it too long or else you have pickled chicken.

Then a flour dredge, egg wash, and the Ritz coating. Spectacular fried chicken.

I finished with deep frying plantains and red yams with a few dipping sauces. Called it "fried-cuterie" finger food.
Click to expand...
Now I am intrigued.
 
@Sebastian same! I've got a bag of wild rice in the pantry that I didn't have plans for.
 
Sous Vide beef shanks on deck. 36 hour cook... I'll post pictures if it works out, if not delete this post in 48 hours.
 
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