Adventures with anrkst.

Nice thank you! This definitely helps to see it in pictures. I'm slowly getting the hang of things.

 

What to do on a just beautiful Tx day? How about a completely original anrkst Pork n Savory Rice recipe?


This was created by just taking in the aroma and a few touch of the pinky taste test until I had the flavor I wanted..


Prep station 1....Go!


Do you want a "little " garlic? Not a chance!


And if it lands on the ground....

 

This is going to be our protien source today...


Well that, and a goodly portion of chopped bacon.

And we're off to cook station 1!

 

Mmmmm...bakon....


Bacon...with garlic....


Bacon with garlic...and onions! ( ok, we could just stop right here and get some bread...foods ready, full stop. Right?)

 

But no! That's only the beginning! Let's put the tiniest cookage on this pile o pig


Then this tray of yum, starting with the hardest stuff...

the mushrooms go last, then in with 1 cup of washed rice, 2 cups of pork stock I made yesterday, and 1 cup of double filtered water with 2 tablespoons of Worcestershire in it...


All in and mix it up.

 

The away to cook station 2 for about an hour long bake in the 300f ish range.


The smell is...heavenly.


Just a smidge of brown gravy, and there's primal...growling sounds ..around the table.

 

What follows is a kind of experiment in "fast food". Trying to produce something good but more efficiently. Presented for your consideration, The 25 minute Gumbo.


I used most of the things you guys have seen, the idea was to get the pieces smaller, thinner and combine similar items for faster cooking.


It's still going to have a trifecta of meat and my custom mmm mmm hot cajun spice blend.


It ain't gumbo unless theres tomatoes n okra in it....

 

Then you make a little roux with some flour and some shrimp broth...


Then an equal portion of beef n chicken stock and simmer for 5...


Dang me...you can hurt yourself like this!

 

Today, Monks Soup. ("Reimagined")
The inspiration for this one belongs to one Brother Victor-Antoine at Our Lady of the Resurrection Monastery in NY. (Thank you brothers for your wonderful cookbook)
The blame lies with Uncle Scott at UncleScottsKitchen on utube whose "Soup Day video a while back started this recipe percolating in my head. (Its been distracting me for weeks! Thanks Scott! )

 

This is another blend I mixed up sans recipe. The aroma of things can tell you a lot..


Some basics so mine will be a bit savory and more substantial than the original recipe


I can tell this is going to be good already. (and carbon steel rules. )

 

Its 104f outside...we are using the flattop.


This is where the monks come in the scene. ( they call it Candlemas Black Eyed Pea Soup) I used an additional 1 pint of home canned..


It is he who sleeps below. (Or he whose heart never wavers . ❤)


This was really good...and easy! Well worth the look up if your a soup person!

 

It was let sous pick the menu day. What did he choose? Thai Curry of course. I swear he'd eat this every weekend if I'd make it!


If I'm on the knife, it's going to be out sized, over the top, to the limit... theres just no other way to live.


This is just way too much for "normal" kitchens..


Hot or not, cant make this work on a flattop...


Yep...time for the food coma.

 

Mein Goddess handed me a page from a magazine..."Can you make this?"
I dunno. Let's find out.


There's just something fun about playing with these.


It's a simple recipe...for now.


Hint, it's harder to glue Salmon together than it seems!


Salmon Cakes with lightly dressed greens.
(Learning by doing )


These food magazines, they're cheating somehow. I would need a commercial grade kitchen to make stuff look like that.

(Comeon peeps, whose got the winning lotto numbers? Need a restaurant kitchen remodel! )

 

Its hotter than bejeezus..you want something fast n easy. How about a Chicken Stir Fry with Maple n Garlic Tamarind Glaze?


These are the makings of homemade Tamarind , but I'm substituting maple syrup for brown sugar and adding a pile of garlic. (Which I'm going to smash/beat/hack in oblivion with my new sharpened rectangle I got from Expat. )


It works.


This kinda fun actually..


How about on meat?


Well it's not a chefs knife, but its completely functional.

 

Now let's turn this....


Into this! A quick saute in a searing hot pan on the chicken, pull it, then the veg, mix and top with the Tamarind, toss it in a 400f oven for 20 minutes (thickens the glaze) and serve with rice.


Less than 30 minutes and you eat. Nothing to it.

 

Gettin to be about time to put up some peaches ain't it boys?

 

So.... Cobbler?