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Gender: Male
Hometown: Ottawa, Ontario
Home country: Canada
Current location: Toronto, Ontario
Member since: Wed Oct 29, 2008, 03:34 PM
Number of posts: 3,042

Journal Archives

Simple Jalapeno Cream Sauce Recipe

Just a simple and delicious one this week. This is adapted from a restaurant that hubby ate at, and they had this really excellent simple creamy jalapeno dish (Nicaraguan pollo jalapeno). He made a couple of alterations and adapted it into this super easy recipe. You do have to keep an eye on it, you definitely don't want to scorch your cream, but so long as you keep stirring it regularly, it won't stick and burn. We added this sauce to our squash soup, as well as over some roasted chicken, and it worked very well. Would make a decent stand-in for chimichurri, as well.

Please note: adding things like cilantro and parsley to a dish like this does slightly lower their shelf life. Because these leafy greens have some chemical compounds like thymol, which will reduce the amount of flavour over time, you can only keep this in the fridge for about a week. It will still be safe to eat after that time, but you may notice that it loses much of its interesting flavour, and becomes "just hot."

Hearty Kabocha Squash Soup Recipe

We subscribe to a produce delivery service that is a network of -very- local farmers all in the same city as we live. It's awesome getting fresh seasonal veggies and fruit, and right now we're starting to get into the perfect season for squash and other gourds. A couple of weeks ago, they sent us this amazing kabocha squash, and we decided to turn it into soup. Cannot recommend enough, it was absolutely delicious. Dead simple, too. Just make sure you chop the squash into small enough pieces that it cooks in a reasonable amount of time!

You can change the flavour profile quite easily by changing up the herbs you use in this soup. You can spice it up with the addition of some dried chili flakes, as well. If you want to keep this vegan, you can omit the cream and change the stock to vegetable or mushroom stock, and those will work just fine. You could even use water. Also, make sure that you're salting enough. The squash is quite starchy, so it will soak up a lot of salt.

Sous-vide Fried Chicken Recipe

So, a few weeks ago we did a video on fried chicken. A classic, obviously. But after we got our immersion circulator, we discovered that there is a method for sous-vide fried chicken, and let me tell you: It is SO EASY. Basically, you're going to cook your chicken parts in the sous-vide until it's completely cooked all the way through (and since you have such good control of the temperature, they won't overcook) then you do your dredging, breading, and frying. You can fry it at a slightly higher temperature for a very short time because the insides are already cooked! The result comes out incredibly moist, good crispy outside, and seasoned just how you want.

A quick note about the salt: I know lots of people want to control their salt intake and reduce their sodium, but what we did here was basically giving the chicken a salt cure, which helps it stay more moist and juicy after cooking. It also seasons the meat before you get to the dredging. We added some fresh herbs in there and it gave everything this lovely aroma when it was fried.

Mitch McConnell says this out loud with his mouth for people to hear:


Hannity: I was shocked that uh... that former president Obama left so many vacancies and didn't try to fill those positions. Senator-

McConnell: I'll tell you why. I'll tell you why. I was in charge of the uh... of what we did in the last two years of the Obama

Hannity: I give you... I... and I will give you full credit for that. And by the way, take a bow, alright. That was a good line.

Cornbread Custard Recipe

This recipe is adapted from when hubby used to work at a well-known creole fine dining place in Houston called Brennan's. They would make more cornbread than they needed, and the leftovers would get turned into this custard on subsequent nights. It's rich and delicious, and you can toss whatever kind of veggies you have in there. It's perfect for getting rid of leftovers, and that's exactly what we did here with some of the leftover fiesta corn from last week's recipe.

You can use whatever type of cheese you want. We didn't have a whole lot on hand, so we chopped up a little bit of single-serving snacking cheese. The smoked cheddar added a really lovely smokiness to the custard, and the whole thing came out delicious. This is a great side dish with Thanksgiving coming up. Make a little extra cornbread and let it get a -little- bit stale (you don't want it completely dried out, but it soaks up the egg mixture a bit better if it's a day or two old.

It's Actually Quite Funny That Trump Got Covid - SOME MORE NEWS

Fiesta Corn with Zucchini recipe

It's deep in the heart of fresh vegetable season here in Ontario, so we wanted to use some for our channel. I got to a local farmer's market every Thursday (it has mandatory masks and distancing measures!) and get whatever's fresh and amazing. We've got a chest freezer full of frozen Ontario strawberries, peaches, and blueberries so we can use them all winter. But! There are also some amazing fresh veggies, so this week we did a simple side dish of fiesta corn with some gorgeous fresh zucchini.

Of course it's super easy to change the flavour profile and add whatever is fresh in your neighbourhood. We like to toss in fresh tomato to this sometimes, and fresh okra works really well. You could also use either quartered or chiffonade brussel sprouts and it would turn out very well.

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