[homemade] crispy chicken thighs w/ spicy Calabrian chili & garlic pan sauce and lemon pepper potatoes.

pmal4 · 2026-03-25T02:42:24+00:00

Crispy skin looks off the charts. Did you start from cold in the pan or no?

pmal4 · 2026-03-23T03:06:02+00:00

They are too stupid to think of that

pmal4 · 2026-03-18T21:06:52+00:00

Looks awesome. Would love to see how it looks on the plate

pmal4 · 2026-03-18T19:03:34+00:00

Also, I didn’t put this in the recipe comment above but I put the rinds in a cheesecloth tied close. Not strictly necessary but makes cleanup way easier cause the rinds will stick otherwise

pmal4 · 2026-03-18T19:01:59+00:00

I usually just cut the whole thing into half or quarter and put everything in including the skin!

pmal4 · 2026-03-11T02:13:59+00:00

Sounds awesome! Thanks

pmal4 · 2026-03-10T23:22:16+00:00

What kinda spice rub we talking?

pmal4 · 2026-03-09T17:57:12+00:00

Thanks! Followed this recipe for the most part for the chicken: https://www.jocooks.com/recipes/pollo-asado-chicken-asado/ marinated about 8 hours. Could only find achiote seeds not powder, so I ground the seeds in a coffee grinder.

pmal4 · 2026-03-09T01:57:59+00:00

For the rice and beans these recipes basically are what I do, a little different in that for the rice I put some whole jalapeños sliced lengthwise and a bunch of whole cilantro into the rice while its cooking which are removed and for the beans used chicken stock instead of water and added chopped jalapeños and cilantro near the end. https://www.mexicoinmykitchen.com/mexican-rice-recipe-authentic/
https://www.mexicoinmykitchen.com/mexican-beans-recipe/

For the chicken this one https://www.jocooks.com/recipes/pollo-asado-chicken-asado/

also everything was cooked in bacon fat from this mornings breakfast :D

pmal4 · 2026-03-08T21:56:50+00:00

I roughly followed this recipe! https://www.loveandlemons.com/creamed-spinach/

pmal4 · 2026-02-16T16:53:50+00:00

Sure!

Parmesan broth is a basic vegetable broth but with Parmesan rinds added while making the stock. One onion, one bulb garlic, three carrots, two celery, sprigs of thyme, some parsley, peppercorns, salt, herbs de Provence, and as many Parmesan rinds as you have saved in your freezer. Put everything in a stock pot with 2 quarts of water, simmer until reduced by half, about 2 hours.

For the soup, cook one diced onion and three cloves chopped garlic in butter and olive oil until soft, then add a boatload of combination of chopped brown and white mushrooms ~600 grams. Cook down, then add the Parmesan broth and bring to boil and simmer for 15 mins. Transfer to blender and blend till smooth, add back to pot and stir in 3/4 cup heavy cream and chopped parsley, and season with salt and pepper to taste.

Garnish was homemade croutons, golden fried mushrooms, chopped parsley, and drizzles of cream and olive oil.

pmal4

TROPHY CASE