Chicken and pancakes

This was a somewhat unintentional play off of the classic southern dish of chicken and waffles, but that's what it turned out to be.  Grilled chicken served over corn and wild rice pancakes.

The raw ingredients for the pancakes.  Scallions, chipotle peppers, corn, baking powder, honey, flour, eggs, cream, wild rice and butter.

The prepped batter ready to go into the pan.

The cooked chicken.

mmmmmmmmmmmmmm pancakes.

The final plate.

Lobster

So from a blogging perspective my meals that I cooked on Monday and Wednesday night were pretty uninteresting, so this one is from Friday.  The meal Friday night was roasted lobster tail with macque choux and parsley butter.

The stuff for the parsley butter, butter, garlic and parsley.

 The butter goes in with the garlic.

The garlic butter, waiting for the parsley.

The rest of the stuff.  Red Pepper, parsley, cream, beacon, corn, onions, lobster, red potatoes, green Onions, thyme, sugar and chicken broth.

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Frying off the bacon.

Potatoes, onions and red pepper get the meaty delicousness of bacon fat.

The rest of the ingredients join the party.

I split and seared off the lobster tail.

The final plate.

Curry version 2.0

Another curry dish, this one the red version.  Honestly, this one was a lot better than the green.  Much sweeter and just a lot more flavor in general.

It looks like a lot, but nothing unusual here.  Basil and mint, brown sugar, fish sauce, prepared red curry sauce (I would have like to make my own but unless you're growing your own peppers red chiles are tough to come by), red pepper, snow peas, shrimp, lime, pineapple and coconut milk,

When making this dish you DO NOT want to shake the can of coconut milk.  The cream on top goes into the pan with a bit of oil and the curry past.

The actual coconut milk, fish sauce and sugar went in and got simmered for about 5 minutes.

Then the shrimp and pineapple go in.

Then the snow peas and red pepper.

The final plate.

I've really eaten a lot of chicken lately

No reason why really, but man my last three meals at home have involved chicken.  This one was a fun one though.  Stuffed chicken thighs with grilled zucchini. 

The first step was making the barbecue sauce.  This was made up of a prepared sauce, apricot preserves, chili flakes, rum, onion, lime juice and ginger.

I sweated down the onion and ginger in a bit of butter.

The rest of the ingredients go in. 

The completed sauce, out freaking standing.

Next up was the stuffing.  Bacon, collard greens, corn, red pepper, chicken broth, jalapeno and onion.

The bacon got fried off first.

Then the onions and collards.

The corn and red pepper went in next.

Finally, what's a stuffing without bread.  in this case some corn bread went in.

The whole chicken where I got the hind quarters.

The stuff for the zucchini.  Basil, zucchini, yellow squash and olive oil.

The completed basil oil.

The chicken.  I boned out the thigh portion and then stuffed it with the stuffing.  These pieces are ready to hit the grill.

The completed grilled chicken and squash.

The final plate.  This dish was so much fun.  It's been way to long since I've done such an intricate meal.  Felt good to get back into it.

Panda Express ain't got nothin on me

That's right, I decided to make an americanized Chinese dish that an American fast food joint has cornered the market on at home.  I honestly, I think I made it better than them.  So even though B/N just got their first Panda Express about 6 months ago, I doubt I'll be going there more than the one time I hit it up about 2 months ago.  Take that corporate fast food!

Any orange chicken actually needs real oranges, in addition we have cayenne pepper, chicken broth, distilled vinegar, garlic, ginger, eggs, soy sauce, baking powder, corn starch, brown sugar and chicken thighs.

The chicken got cut into chunks and marinated in everything except the eggs, corn starch and baking powder.

A meal is always better with fried chicken.  Reason number 1, 1A, 2, 3 and 100 why I love my Le Crueset Dutch Oven.  That pan makes stovetop deep frying easy as can be.  One of these days I'll have the money to have a built in deep fryer much like they do in a restaurant.

Finished dish, wish I had some green onion for color and garnish.

Eat mor Chikn

My meals really haven't been all that exciting recently, and the next two aren't really a change in that mold.  Last night, I had some grilled chicken that was served with some thyme marinated tomatoes.

Cherry tomatoes, salt, olive oil, red wine vinegar, pepper, thyme, and chicken breasts.

All items except for the chicken mixed together.

The final  plate.  Again, I'm sorry for the boring meals, planning on stepping it up a notch as we get later in the week. Though I won't get to cook again until Friday.

Shrimp

I know this is only my second post week, but I haven't been slacking.  Last night was really on the second time this week I had time to cook dinner.  Stupid quarter-end taking up all my time.  But that's water under the bridge now as it's July 1st.   This was just a simple grilled shrimp dish so there's not much in the way to talk about.

Here's everything you need.  Parsley, garlic, butter, lemon, shrimp, paprika, olive oil, pepper, salt, hot sauce and worchestshire sauce.

The shrimp were deveined, but left in their shells then tossed in a mixture of the paprika, olive oil, salt and pepper.

The grilled shrimp, at this time they were tossed in a mixture of the rest of the ingredients, butter, lemon, hot sauce, garlic, parsley, worchestshire sauce.

The final plate.  Delicious if not messy dish as you've got to peel the shrimp to get to the yummy goodness on the inside.