My first shot at Mabel's Ghanaian Jollof rice. Forgot to add the sardines, so that'll be the main tweak next time I do this recipe (that and getting dried thyme, using it fresh was a pain). Best-tasting meal I've had in the year thus far.
I have a 12lb bag of black beans I keep meaning to go through, except I don't know any recipes that use them in significant amounts. A friend suggested I look up feijoada, so here's my first batch from last night:
I think it needs more meat types (I had bacon and hocks, I think I'll add small ribs and some sort of sausage next time), more spice, and more lime juice. Overall, it's a pretty fantastic use for black beans.
improved a deli take and bake pizza and im pretty happy with the results, i know its not home made but it went from barely tolerable to hey this is pretty good, next time i use an entire 2 cup bag of cheese and not just one cup extra, everyone else complained not enough cheese
It was for lunch, but I had myself a Double-double with fries and a Diet Coke. It was at the newest In 'n Out in Mesa, on the northeast side just off the 202. Amazingly the drive thru was relatively light for the time I was there. Burger was great, even though I had to wait a bit to munch on it when I got home.
No pictures, but made beer-can chicken last night on the grill. Indirect charcoal heat for 1.5 hrs, rotating every 20 min. The skin was a beautiful mahogany color. I wish I had brined the bird b/c the breast were a little dry, but the skin was so crunchy and yummy. I tossed a chunk of oak on the coals about 15 minutes towards the end of cooking to give some smoky flavor. Good stuff.
It's on the list. I have about 20 saffron-related recipes stuck in a bookmarks folder waiting for exploration. Paella, chicken tangine, saffron lamb and side dishes like fried saffron cauliflower, saffron roast potatoes, etc.
2g of saffron is actually quite a bit, and I want to use it up before it loses potency.
Unfortunately, 90% of what I'm finding on the internet is paella or some kind of rice dish. You'd think there'd be a lot more variety. :/