How do you cook it?

[Out of the Rafters at the Q]

@Kouki for sous vide recipes, always check out Serious Eats / The Food Lab (Kenji's site). Pretty sure he has a youtube channel now as well, but I'm more of a text over video person when it comes to cooking.

And since you mentioned quick risotto, this recipe has always been a go-to for me:

 

[BMAN]

What’s a good, quickly assembled marinade for chicken breast?

 

[bigking777]

Depends on how I cook it.
Sous vide? Grill? Smoke? Roast? Pan fry?

 

[NorthCoastBias]

What’s a good, quickly assembled marinade for chicken breast?

If you're looking for a lazy man's route, a bottle of store bought Italian dressing works well in a pinch.

 

[Randolphkeys]

What’s a good, quickly assembled marinade for chicken breast?

There's nothing wrong with the Italian dressing idea. It's fast and versatile for a bunch of other flavors.

If you want to go vaguely Asian, there's so many fun directions. In general, 1/2 cup soy sauce and 1/2 cup acid (citrus juice, vinegar) and 1/4 cup brown sugar is a great base for quick marinades. If you boil then cool some ginger and garlic in 1/2 cup water to add, your flavor depth is going to be delicious.

I just pickled about two pounds of green beans using that Asian brine and sesame oil and I've been snacking on them for days.

 

[BMAN]

Thanks for the suggestion and the recipe guys! I actually ended up just doing a balsamic vignette dressing.

 

[bigking777]

I like Keys' idea of soy (or hoisin), orange juice, and I use use honey instead of brown sugar. I think we talked about this before.

Another is some balsamic, olive oil, mustard and whatever spices you like.

Dry rub if smoking or grilling. Salt, cracked black pepper, paprika, garlic powder, chili powder, habanero, cumin and brown sugar.

 

[Sebastian]

Thursday is split pea soup day.

It is a tradition in the Nordic militaries to serve split pea soup in the mess on Thursdays.

Split pea soup is the ultimate cold weather soldier's soup.

Filling, warm, nutritious and full of protein. It also promotes good digestive health due to the fiber, unlike American MREs that will bind you up for a week.

Spoiler

So much so, well, during my Armor Officer Basic Course, during a very cold winter, we saw one of our brother officers evidently tore his asshole delivering a MRE baby. Because of the sub-freezing temps, the porta-potties could not be cleaned and our leavings piled up like a mountain. And on the top was a football sized, and shaped, turd, with a light patina of frozen blood, surrounded by numerous bloody squares of toilet paper.

We never found out who tore themselves open, but it cannot have been pleasant.

 

[BMAN]

That story, good god.

 

[Sebastian]

Trying a plum cobbler recipe today.

We'll see how it comes out.

 

[Randolphkeys]

I finally got my kids to eat salmon. They were seafood adverse because of our aquarium, but this sauce makes preparing fish idiot proof and non-seafood eaters going back for seconds.

Dill Aoli Salmon w/ Asparagus + Potatoes

Ingredients:

Three russet potatoes
Trimmed asparagus
Pam oil spray

Fish:
Two full salmon fillets
(I did one this time)

Marinade and sauce
1/2 cup olive oil mayo
1/2 lemon, juice and zested
Fronds from 5-7 dill sprouts chopped
1 teaspoon capers
1/2 teaspoon each onion, garlic powder, and sumac


Steps:

1. Preheat at 425 degrees with a rack at the very top and very bottom.

2. Cut potatoes into hand-cut fries. Soak them in water for about 20 minutes to get rid of extra starch.

2. Spread them out in a baking pan with spray Pam, into the oven in the bottom level for 25 minutes.

3. While they are cooking, trim your asparagus and spray with Pam. I add salt and pepper:



4. I start with salmon skin down on a grill grate over the asparagus. Mix the marinade and cover the top of the fish, as shown. Bake for 10 minutes. Flip the potatoes while the fish is baking.



5. Put the potatoes back in and flip to the skin side up. Cover the skin side with the marinade and wait until the potatoes are done, about fifteen more minutes.



6. Now switch to the broiler on high. The broiler should turn the skin into a cracker. The fat layer and mayo will protect the flesh of the salmon, so some blackening is okay.



7. Plate up with skin side down, leftover marinade is a great dip for all three components.

 

[Out of the Rafters at the Q]

I finally got my kids to eat salmon. They were seafood adverse because of our aquarium, but this sauce makes preparing fish idiot proof and non-seafood eaters going back for seconds.

Dill Aoli Salmon w/ Asparagus + Potatoes

Ingredients:

Three russet potatoes
Trimmed asparagus
Pam oil spray

Fish:
Two full salmon fillets
(I did one this time)

Marinade and sauce
1/2 cup olive oil mayo
1/2 lemon, juice and zested
Fronds from 5-7 dill sprouts chopped
1 teaspoon capers
1/2 teaspoon each onion, garlic powder, and sumac


Steps:

1. Preheat at 425 degrees with a rack at the very top and very bottom.

2. Cut potatoes into hand-cut fries. Soak them in water for about 20 minutes to get rid of extra starch.

2. Spread them out in a baking pan with spray Pam, into the oven in the bottom level for 25 minutes.

3. While they are cooking, trim your asparagus and spray with Pam. I add salt and pepper:

View attachment 11171

4. I start with salmon skin down on a grill grate over the asparagus. Mix the marinade and cover the top of the fish, as shown. Bake for 10 minutes. Flip the potatoes while the fish is baking.

View attachment 11172

5. Put the potatoes back in and flip to the skin side up. Cover the skin side with the marinade and wait until the potatoes are done, about fifteen more minutes.

View attachment 11174

6. Now switch to the broiler on high. The broiler should turn the skin into a cracker. The fat layer and mayo will protect the flesh of the salmon, so some blackening is okay.

View attachment 11173

7. Plate up with skin side down, leftover marinade is a great dip for all three components.

View attachment 11175

My favorite weeknight salmon recipe is just brown sugar, miso, lemon zest. Mix it together, spread it on salmon, and broil it for a few minutes. It turns into a delicious glaze that is impossible to hate.

I feel like it was either an Alton Brown or Kenji recipe. I just eyeball it now. Ratio isn't important

The lemon juice from the zested lemon usually goes into the veggie or the potatoes.

 

[Randolphkeys]

My favorite weeknight salmon recipe is just brown sugar, miso, lemon zest. Mix it together, spread it on salmon, and broil it for a few minutes. It turns into a delicious glaze that is impossible to hate.

I feel like it was either an Alton Brown or Kenji recipe. I just eyeball it now. Ratio isn't important

The lemon juice from the zested lemon usually goes into the veggie or the potatoes.

My other salmon recipe is teriyaki, very similar marinade. What I like about this one is:

1. My kids love that sauce.

2. You have to be very careful with sweet marinades and fish, it can stick to the grill very easily. The mayo-base is very forgiving to fish moisture and structure.

 

[Out of the Rafters at the Q]

My other salmon recipe is teriyaki, very similar marinade. What I like about this one is:

1. My kids love that sauce.

2. You have to be very careful with sweet marinades and fish, it can stick to the grill very easily. The mayo-base is very forgiving to fish moisture and structure.

Yeah, for the miso glaze salmon, I usually just use a pan and aluminum foil. Toss it in the oven, rack close to the top. Toss the foil when done.

I don't care about getting the skin crispy. If I did, then I'd start it in cast iron like your recipe above. But, that results in more dishes and right now I feel like I spend too much time cleaning dishes as is.

How do my wife, myself and a 1 year old fill up a dishwasher almost every day? I feel like I'm going crazy. I just emptied the dishwasher and now it's close to full again!

 

[Out of the Rafters at the Q]

Btw, best fish sandwiches: (not sure where the recipe came from. For some reason it's in my email without the original link. I also spin off a few things, but I'm sure the recipe as written is great too)

This is a classic New England sandwich with a few modern twists. The slaw is bright and crunchy and the sauce is made with real sour pickles and chopped capers, which gives it more dimension and less sweetness than traditional tartar sauce. The fish is fried with panko, which makes the exterior super crunchy, but the pillowy bun and the fish itself are soft and flavorful. It all comes together to make one of my favorite sandwiches of all time.
Technique tip: Make the coleslaw first so the vegetables have time to soak up the dressing and soften before the slaw is served.

Ingredients

• • 1 tablespoon whole grain mustard
  • 2 tablespoons red wine vinegar
  • 1 teaspoon sugar
  • Kosher salt
  • Freshly ground black pepper
  • 1 tablespoon canola oil, plus more for frying
  • 1/4 small head cabbage, shredded
  • 1/4 red onion, thinly sliced
  • 1 large carrot, shredded
  • 4 radishes, shredded
  • 2 tablespoons fresh chopped parsley
  • 1/2 cup mayonnaise
  • 1 tablespoon chopped chives
  • 1 tablespoon freshly squeezed lemon juice
  • 1 tablespoon capers, finely chopped
  • 1 tablespoon finely chopped pickle
  • Hot sauce, such as Frank's RedHot
  • Four 4-ounce cod fillets, rinsed and patted dry
  • 1/2 cup all-purpose flour
  • 1/4 teaspoon cayenne
  • 2 large eggs
  • 1 cup panko breadcrumbs
  • 4 potato buns

Preparation
1. In a small bowl, stir together the mustard, vinegar and sugar. Season with salt and pepper. Slowly whisk in the tablespoon of oil until well combined. Set aside.
2. In a large bowl, combine the cabbage, onion, carrots, radishes and parsley. Pour the dressing over the vegetables and toss to thoroughly combine. Season with more salt and pepper if desired and allow to sit for 30 minutes at room temperature, then refrigerate.
3. Meanwhile, in a small bowl, combine the mayonnaise, chives, lemon juice, capers, chopped pickle and a few dashes of hot sauce. Set aside.
4. In a wide shallow bowl, stir together the flour, 1 teaspoon salt, a generous pinch of pepper and the cayenne. Whisk the eggs and a pinch of salt in another shallow bowl. Combine the panko and a pinch of salt in a third shallow bowl.
5. Season both sides of the fillets lightly with salt and pepper. Dredge in the seasoned flour, shaking off excess. Dip in the eggs, letting excess drip off, then gently press into the panko to completely coat. Transfer the fillets to a large plate.
6. Place a 10- to 12-inch skillet over medium-high heat. Add enough oil so there is about 1/4-inch in the pan. When oil is hot, fry the fillets in 2 batches, turning once, until cooked through and crispy, 2-3 minutes per side. Drain each batch on a paper towel-lined plate.
7. To assemble sandwiches, spread 2 tablespoons of the mayonnaise mixture on each bottom bun, add a fillet, dress with the slaw and top with the top buns. Serve with any leftover sauce and slaw on the side.

I just use Costco tilapia fillets as the fish. They're really good--well seasoned. I'm impressed. Fish, slaw, homemade tartar sauce. Brioche bun, done. Delicious. For the slaw, I just use the cabbage and carrot. No onion or radish. Keep it simple. The most time intensive part is peeling and shredding the carrots. Once you make the slaw and mayo, just heat up two frozen fish fillets whenever you want to make em. Easy and awesome.

Oh, and obviously, make the mayo from scratch--don't use a half cup of Hellman's or whatever. One egg, half a cup of oil, immersion blender.