Whatever you love, you are

어제 오늘 유난히 배가 고프다.
먹어도 먹어도 배가 고프다.

Perfect Pan-Roasted Chicken Thighs

Need:
1T vegetable oil
4 skin-on, bone-in chicken thighs
salt & pepper

1. Preheat oven to 475F.
2. Season both sides of the chicken with salt and pepper.
3. Heat oil in a heavy cast iron skillet over high heat. Add chicken skin side down and cook for 2 minutes.
4. Reduce heat to medium-high and cook for 12 more minutes skin side down, rotating and rearranging chicken to evenly distribute heat until the fat renders and skin is golden brown.
5. Move skillet to the oven and cook for 13 more minutes, still skin-side down. Turn over chicken and cook for another 3-5 minutes.
6. Remove from oven and transfer to a plate and let it rest for 5 minutes before serving.

하루빨리 아파트에 자리 잡고 부엌 정리하고 장보고 요리 (실험) 에 도전하고프다.

Homemade Salsa Verde

Need:

Up to 8 serrano chiles or up to 3 jalapenos, stems removed (the upper end of these ranges will be very hot!)

1 pound tomatillos (about 1 dozen) or two 13-ounces cans, drained

1/2 small white onion, roughly chopped

1 clove garlic, peeled and roughly chopped

1/2 teaspoon salt

1/4 cup packed cilantro springs and/or

A few leaves of epazote, and/or 1 teaspoon dried Mexican oregano

2 tablespoons vegetable oil (if frying)

1. If using fresh tomatillos, remove the husk and boil in salted water for 10 minutes. You can also add the chiles to the water if you like. Drain.

2. Puree the tomatillos, chiles, onion, garlic, salt, and herbs of your choice in a blender. Leave the purée a little coarse.

3. If you want to fry the sauce, heat the oil in a small saucepan over a medium flame. Add in the sauce, watching out for any splatters. Simmer for 5 to 10 minutes until it reaches the consistency you like.

4. Taste and adjust the seasonings before serving.

Wasabi Guacamole

Need:  

3 ripe Hass avocados

1/3 cup pickled Japanese ginger

1/3 cup sour cream

1 1/4 tablespoons wasabi powder

1/4 cup scallions, white and light green parts only, finely chopped

1/2 teaspoon kosher salt

1 1/4 fresh lime juice

1. Cut the avocados in half lengthwise and remove the pits reserving 1 pit for later use. Scoop the pulp of the avocados into a small nonreactive bowl. Mash the pulp coarsely using a fork or a whisk.

2. In another non reactive bowl, mix the wasabi powder and the sour cream making sure there are no lumps. Combine the remaining ingredients. Stir this mixture gently into the mashed avocado. The guacamole can be refrigerated for up to 2 hours.

3. Place the reserved pit in the guacamole and cover with plastic wrap, pressing the wrap onto the surface of the guacamole.

Spicy Zucchini Pickles

(Sources: seriouseats, seriouseats, etsy)