ShadowDriver
somebody shut me the fark up.
Greetings fellow Pharkers and Pharkettes!
After a busy week and some nasty turbulence over NM on Weds night, I'm happy to have a day off. What does Shadow do with a Friday off? Cook & prep projects for the weekend!
Stroll out to the chariot on Weds evening:
Sunday's "Latin Wings" thanks to T.Mac
Family pack of wings, some Mojo and Bitter Orange... into the fridge for a solid 48.
Gotta get these chicken thighs into the Indian Tandoori Marinade for tonight's dinner!
OK... that's resting in the fridge... time to hit tomorrow's Thai-Inspired Ribs with Sriracha Glaze (Thanks, Buccs!)
Buccs did this with "rib-lets," and I've done it with baby backs... We've got friends coming over tomorrow night, so it's time to try it with a rack of St. Louis Spares!
Buccs did a great job of providing a basic flavor profile for the marinade - Shallots, Lemongrass, Thai Chiles, Garlic, and sugar to start
Add a couple of good glugs of soy sauce, about 4 Tbs of quality Thai fish sauce, and another 4 Tbs of lime juice... whisk together, and you get this:
No "Jumbo" Ziptop bags to be found out here in the sticks of E NM! I had to get creative... and I've seen you guys "roll" a rack to smoke it... why not into a gallon ziptop bag!?
OK... so the wings and now the ribs are marinating in the fridge for the next 24 / 48 hours. Time to get rocking on this Tandoori Chicken Curry! Fired up the Vortex and added the thighs to the kettle for a bit.
The Vortex does amazing things with chicken skin!
Sweat down some onion, garlic, and ginger with some avocado oil... then add some good Hot Curry Paste.
Cut up the Tandoori Chicken and add to the pan... add a can of diced tomatoes, and a bit of water before simmering for about 20 minutes.
Momma whipped up some mean Sag-a-loo (potatoes with Indian spices... combined with wilted spinach right at the end).
I whipped up some raita (with onion, cucumber, some Greek yogurt, a bit of S&P, and I like a little garlic powder) to help cool/control the burn. Momma plated the lot and we destroyed it in good order. Even our munchkin enjoyed the Tandoori Chicken (w/o the curry and heat)!
Sorry, but you'll have to put up with me for a couple more days... :shocked: as I'll harass you with pictures of tomorrow's ribs (and the rib tips I hit hard with John Henry's Apple Chipotle), and then there's my standard Sunday wings post... :roll:
Y'all have a great weekend!
After a busy week and some nasty turbulence over NM on Weds night, I'm happy to have a day off. What does Shadow do with a Friday off? Cook & prep projects for the weekend!
Stroll out to the chariot on Weds evening:
Sunday's "Latin Wings" thanks to T.Mac
Family pack of wings, some Mojo and Bitter Orange... into the fridge for a solid 48.
Gotta get these chicken thighs into the Indian Tandoori Marinade for tonight's dinner!
OK... that's resting in the fridge... time to hit tomorrow's Thai-Inspired Ribs with Sriracha Glaze (Thanks, Buccs!)
Buccs did this with "rib-lets," and I've done it with baby backs... We've got friends coming over tomorrow night, so it's time to try it with a rack of St. Louis Spares!
Buccs did a great job of providing a basic flavor profile for the marinade - Shallots, Lemongrass, Thai Chiles, Garlic, and sugar to start
Add a couple of good glugs of soy sauce, about 4 Tbs of quality Thai fish sauce, and another 4 Tbs of lime juice... whisk together, and you get this:
No "Jumbo" Ziptop bags to be found out here in the sticks of E NM! I had to get creative... and I've seen you guys "roll" a rack to smoke it... why not into a gallon ziptop bag!?
OK... so the wings and now the ribs are marinating in the fridge for the next 24 / 48 hours. Time to get rocking on this Tandoori Chicken Curry! Fired up the Vortex and added the thighs to the kettle for a bit.
The Vortex does amazing things with chicken skin!
Sweat down some onion, garlic, and ginger with some avocado oil... then add some good Hot Curry Paste.
Cut up the Tandoori Chicken and add to the pan... add a can of diced tomatoes, and a bit of water before simmering for about 20 minutes.
Momma whipped up some mean Sag-a-loo (potatoes with Indian spices... combined with wilted spinach right at the end).
I whipped up some raita (with onion, cucumber, some Greek yogurt, a bit of S&P, and I like a little garlic powder) to help cool/control the burn. Momma plated the lot and we destroyed it in good order. Even our munchkin enjoyed the Tandoori Chicken (w/o the curry and heat)!
Sorry, but you'll have to put up with me for a couple more days... :shocked: as I'll harass you with pictures of tomorrow's ribs (and the rib tips I hit hard with John Henry's Apple Chipotle), and then there's my standard Sunday wings post... :roll:
Y'all have a great weekend!
)... 
