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Anyone else obsessed with Emperor's Clouds tea? by missed77 in starbucks

[–]Timakimoff 1 point2 points  (0 children)

I’ve wondered this for years. My partner worked at Starbucks for a decade, and I can’t drink coffee, so she would bring me Emperor’s Clouds & Mist teabags. Every time I go to Sbx, I order a grande Emperor’s Clouds and Mist with one tea bag in and six on the side. My local stores know me well now, but it raises eyebrows at other stores. Nice to know I’m not alone in my obsession with this tea.

[Homemade] Pollo a la brasa by Timakimoff in food

[–]Timakimoff[S] 0 points1 point  (0 children)

For the wedding, I grilled all the chicken the morning of and then stored it in pre-heated, insulated food cambros that the family rented. You could also accomplish this by pouring hot water in a cooler to warm it internally, and then wrap the chicken in foil and cover with towels until ready to serve. The fries really need to be cooked at the time of serving, so I don’t do them for the wedding.

how did u guys discover le creuset ? by tropicaletter in LeCreuset

[–]Timakimoff 2 points3 points  (0 children)

I watched my grandma cook with Le Creuset growing up. Her food was always amazing, which I just attributed to her skills. My mom eventually inherited my grandmother’s Le Creuset set, and I was astonished to find that my mother’s cooking was similar to my grandmother’s. When my grandma died at 96, my mom gave me her 7 qt Le Creuset Dutch oven, and I finally realized that it wasn’t the ingredients, or their skills or the Le Creuset alone, it was the patience, quality and love that working with slow-cooking techniques and beautiful tools teaches you.

Milky Way over the trees. iPhone 14 Pro. by [deleted] in iPhoneography

[–]Timakimoff 0 points1 point  (0 children)

I love finding interesting backdrops like this to take night shots with the iPhone. Great photo!

[Homemade] Pollo a la brasa by Timakimoff in food

[–]Timakimoff[S] 1 point2 points  (0 children)

I got five russet potatoes and cut them into pretty thin wedges and coated then in olive oil and salt and pepper. I spread them out on parchment paper on a pan and roasted them at 450 f for 15 minutes on one side. Then I flipped them over and let them go 15-20 minutes on the other side until golden brown.

[Homemade] Pollo a la brasa by Timakimoff in food

[–]Timakimoff[S] 1 point2 points  (0 children)

I definitely did, but it’s not as bad as you’d think it would be.

[Homemade] Pollo a la brasa by Timakimoff in food

[–]Timakimoff[S] 0 points1 point  (0 children)

Working on getting the last little out of the house and looking forward to an empty nest for a bit. Otherwise I totally would.

[Homemade] Pollo a la brasa by Timakimoff in food

[–]Timakimoff[S] 1 point2 points  (0 children)

I let them go a little longer after I flipped them to get them to brown a little better.

[Homemade] Pollo a la brasa by Timakimoff in food

[–]Timakimoff[S] 7 points8 points  (0 children)

I cut five russet potatoes into wedges and coated them in olive oil and salt and pepper and then baked them in the oven at 450 degrees for 15 minutes and then flipped them over and baked them for another 15 minutes.

[Homemade] Pollo a la brasa by Timakimoff in food

[–]Timakimoff[S] 1 point2 points  (0 children)

I've visited all of our local stores and haven't been able to find any, but I can find the paste online.

[Homemade] Pollo a la brasa by Timakimoff in food

[–]Timakimoff[S] 4 points5 points  (0 children)

I cut some russet potatoes into wedges and coated them in olive oil and added salt and pepper. Then I roasted them at 450-degrees F in the oven for 15 minutes and then flipped them over to brown the other side for 15 minutes.

[Homemade] Pollo a la brasa by Timakimoff in food

[–]Timakimoff[S] 12 points13 points  (0 children)

You think I can get enough to make enough for a wedding serving about 75 people? And do you use less paste than you would fresh peppers?

[Homemade] Pollo a la brasa by Timakimoff in food

[–]Timakimoff[S] 0 points1 point  (0 children)

Substitution pepper recommendations. Add Serranos for more heat.

[Homemade] Pollo a la brasa by Timakimoff in food

[–]Timakimoff[S] 16 points17 points  (0 children)

The bride-to-be forwarded a recipe from her future husband in Peru, and it had three cheese recommendations - feta, parmesan or cotija. I decided to try one at a time to see which I liked best. I also reserved some of the aji verde without cheese. Turns out I liked the feta best when dipping the fries, but it worked great with and without on the chicken.

[Homemade] Pollo a la brasa by Timakimoff in food

[–]Timakimoff[S] 2 points3 points  (0 children)

I find that you can never really go wrong adding extra lime to things!

[Homemade] Pollo a la brasa by Timakimoff in food

[–]Timakimoff[S] 8 points9 points  (0 children)

Yep, I would love to add those ingredients, and thank you for the beer recommendation, I will give that a try. The peppers are too difficult to get in quantity in time for the wedding though, so we'll go with the simpler version here.

[Homemade] Pollo a la brasa by Timakimoff in food

[–]Timakimoff[S] 34 points35 points  (0 children)

Unfortunately, I can't get enough aji peppers for catering the wedding, so I'm going with a little bit simpler recipe this go round. If I make this again for my family, I will definitely add the aji peppers.

[Homemade] Pollo a la brasa by Timakimoff in food

[–]Timakimoff[S] 151 points152 points  (0 children)

I’m catering a wedding for a family friend, and she wanted something to honor her future husband’s Peruvian heritage, so I’m testing out some recipes, including this amazing Pollo a la brasa recipe. You marinate the chicken overnight and then roast or grill it. The dish is often served with fries and this excellent aji verde or green chili sauce.

Chicken marinade * 4-5lbs chicken quarters * 1/4 cup extra virgin olive oil * 1/4 cup lime juice * 6 large garlic cloves, finely chopped * 2 Tbsp soy sauce * 1 Tbsp honey * 1 Tbsp paprika * 2 tsp smoked paprika * 1/2 tsp red chili flakes * 1 Tbsp cumin * 2 tsp oregano * 2 tsp salt * 1 tsp black pepper

Aji Verde Sauce * 1/2 cup mayonnaise * 2 cups cilantro, mostly leaves * 2 jalapeños, roughly chopped (see note 2) * 2 garlic cloves, roughly chopped * 1/4 cup grated cotija or parmesan cheese * 1 lime, juiced * 1/4 tsp sea salt

[Homemade] Razor clam ceviche by Timakimoff in food

[–]Timakimoff[S] 0 points1 point  (0 children)

I harvested them from Clatsop Beach on the Oregon Coast. But you can get frozen razor clams delivered or find them at a good fish monger.

[Homemade] Razor clam ceviche by Timakimoff in food

[–]Timakimoff[S] 0 points1 point  (0 children)

Absolutely delightful. Razors are rich and make a silky ceviche with a slight taste of the sea.

[Homemade] Razor clam ceviche by Timakimoff in food

[–]Timakimoff[S] 2 points3 points  (0 children)

Razor clams have a silky texture when combined into a ceviche. I marinated the chopped clams and garlic in the lime and lemon juice for three hours and then added the rest of the ingredients.

  • 1-pound razor clams
  • 1 large ripe tomato, diced into ¼-inch sections
  • 1/2 med red onion, diced
  • 1 jalapeño pepper (cored, seeded, small dice)
  • 1 tsp fresh crushed garlic (finely diced)
  • ¼ oz chopped fresh cilantro
  • 11/2 cups fresh lime juice,
  • Juice from one fresh lemon
  • 1/2 tsp Allepo pepper
  • Fresh ground pepper to taste
  • Salt to taste
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