COOKING LOG

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Keeping track of what I've cooked.

Asian Buffalo Chicken

Pretty lazy yesterday so I whipped this up:

A couple pounds of chicken legs.
5 tablespoons soy sauce
3 table spoons white vinegar
A bulb of garlic

Baked for a couple hours @ 350F in a casserole covered in foil.

Sauce: mashed up the garlic into a paste and combined with the casserole sauce. Plus 1 tablespoon of cornstarch. Simmered till thick.

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Filed under: new recipes,

Clam and Scallop Linguine

What makes this dish so awesome is that you can throw the frozen clam and scallops directly into a hot pan.

Was truly a no brainer dish.

I threw in a bunch of mish mash stuff I happened to have:

  • garlic
  • Enoki mushrooms
  • butter
  • pepper
  • 3 egg yolks
  • Chicken broth
  • chopped parsley
  • 2 tomatoes (added toward the last 10 mins)

Added al-dente linguine noodles to the pan.

Fuggedaboudit!!

Filed under: results

Hearty Potato soup

Followed yet another recipe from Cooks mag.

The thing didn’t come out as creamy as I had hoped, but it wasn’t bad.

The thing that worked well was boiling the garlic, then using a fork to press and make a paste out of it.

Kinda hard to screw up milk, potatoes, an onion and garlic.

Filed under: new recipes, ,

Baked turkey legs

Salted some turkey legs overnight, peppered it.

Then I just baked it for 2h or so, foil wrapped, doused with olive oil at 350C.

Was a bit firm when underdone.

I left it in there for what I thought was too long and it actually came out perfect. Falling off the bone.

Filed under: techniques, ,

General Tso’s chicken

Followed a recipe from Cooks magazine.

Was surprised to see how easy it was to make this dish.

Crispy skin. Great sauce made basically with hoisin sauce, vinegar, ground garlic and ginger.

Easy to fry using a small pot.

If I did it again: I’d remember to add salt to the batter and also make sure to cut the pieces of chicken into smaller pieces next time

Filed under: new recipes, , ,