Iron Chef WAYCT - What Are You Cooking Today

[mclaincausey]

Vietnamese chicken salad

[popvulture]

Linguine w/ shiitakes, thyme, ricotta, Aleppo chile. Turned out pretty well

[louisbosco]

attempted tempura don the other week..

[mclaincausey]

Looks great @popvulture

Also looks great @louisbosco ; crispy and not greasy

[popvulture]

Thanks man!

Also shiiii I just took one look at that fried stuff above and got hit with the cravings…

[louisbosco]

thanks mate @mclaincausey

wasn't easy trying to do it at home..

[Sage954]

Dough last night. Pizza tonight.

[JDelage]

Ottolenghi Za’atar salmon & tahini. Was yummy.

[mclaincausey]

Drool… was it as good as it looks and sounds @JDelage ?

Today I’m doing a white chicken chili. This is an easy and fast recipe that’s always delicious, but I think this version will be my best yet. I made an avocado salsa verde and incorporated that alongside some roasted Pueblo chilis (Colorado’s meatier, often spicier version of NM Hatch chiles—I think ours are better, but prefer NM-style chile stews).

[Giles]

A new dish that I have recently discovered, Cumin and Walnut Green Beans…. Has some chilli powder and a load of honey in it......

Have it as a side dish to almost all the curries I make now....

[JDelage]

Looks delish!

[JDelage]

Ottolenghi’s lime & poppy seeds slaw with curry leaf oil.

As good as it is pretty.

[goosehd]

@JDelage That looks fantastic:

Is this the recipe that you used (if not, can you point me in the right direction): https://food52.com/recipes/87188-cabbage-slaw-recipe-with-lime-poppy-seed-dressing-turmeric-cashews

Slaw
1 green cabbage (1 pound, 14 ounces / 850 grams), core removed and head finely sliced (73/4 cups/700g)
1 to 2 carrots (6 1/3 ounces / 180 grams), peeled, halved crosswise, then thinly sliced and julienned
1 red onion (4 1/2 ounces / 120 grams), halved and very thinly sliced
3/4 cup (15 grams) cilantro leaves, with some stems attached
1/4 cup (5 grams) mint leaves
Kosher salt and freshly ground black pepper, to taste
Turmeric Cashews, Curry Leaf Oil & Lime Dressing
Turmeric Cashews
2 tablespoons light brown sugar
2 teaspoons extra-virgin olive oil
3/4 teaspoon ground turmeric
1 1/3 cups (200 grams) roasted and salted cashews
2 teaspoons whole cumin seeds
Curry Leaf Oil
1 thinly sliced Fresno chile (2 tablespoons / 10 grams)
3 tablespoons extra-virgin olive oil
20 fresh curry leaves (from about 2 sprigs)
Lime Dressing
5 tablespoons (70 milliliters) freshly squeezed lime juice (from about 4 limes)
2 teaspoons Dijon mustard
2 garlic cloves, minced
1 tablespoon poppy seeds
1/4 teaspoon kosher salt, plus more to taste
5 tablespoons extra-virgin olive oil

[JDelage]

Yes. Make a bigger batch of the cashews; they’re addictive (I used raw cashews though).

I also made the “confit tandoori chickpeas”, which was delicious, but didn’t take a picture.

[jerkules]

That looks delicious ! I love Ottolenghi recipes, and have eaten at a couple of his restaurants. My kind of food.

[goosehd]

@JDelage Thank you!  I'll put this in my to do pile. 

[Nik]

Before a plate of fresh cacio e pepe was delivered onto my plate. We started with smoked trout and smoked trout pate and finished with a lemony salad. Also note the new cap with a custom Chicken patch.

[68degreesorless]

@Nkwkfld meal sounds almost as good as that shirt!

[motojobobo]

I know…that grey kersey is something else! Never tire of posting pics of that shirt @Nkwkfld !

[endo]

Tonight we’re going to my love’s adult children for BBQ. Said I would bring dessert - and found this recipe of a Lemon Swiss roll and amaretti trifle, which won some Queen’s anniversary dessert award thing. Had to overcome my anti-monarchist feelings, but it worked pretty well and looks quite nice, I think.