Saturday, January 5th, 2013 - Ginger Pork Lettuce Wraps

Recipe: From The New Slow Cooker, pg. 69

Changes: Did not use sherry, so doubled the soy sauce.  I also doubles the beef broth to make sure there was enough liquid.  I didn't understand the instructions for the ginger so I got fresh chopped ginger instead.  I used cilantro.

I cooked it for 3 hours at the end and it was done enough.  It did not need 4 hours.

We made the lettuce cups with rice and the meat mixture with soy sauce drizzling on top.  It was good.  I might not do the star anise next time and maybe more ginger to see how that tastes.

Tuesday, December 11th, 2012 - Buttermilk Roast Chicken

Recipe:  http://smittenkitchen.com/blog/2012/01/buttermilk-roast-chicken/

2 cups buttermilk
5 garlic cloves, peeled and smashed
1 tablespoon table salt
1 tablespoon granulated sugar
1 1/2 teaspoons paprika, plus extra for sprinkling (I used Hungarian, a smoked one would also be delicious)
Lots of freshly ground black pepper
2 1/2 to 3 pounds chicken parts (we used all legs)
Drizzle of olive oil
Flaked or coarse sea salt, to finish

Whisk buttermilk with garlic, table salt, sugar, paprika and lots of freshly ground black pepper in a bowl. Place chicken parts in a gallon-sized freezer bag (or lidded container) and pour buttermilk brine over them, then swish it around so that all parts are covered. Refrigerate for at least 2 but preferably 24 and up to 48 hours.

When ready to roast, preheat oven to 425 degrees. Line a baking dish with foil (not absolutely necessary, but Nigella suggested it and I never minded having dish that cleaned up easily). Remove chicken from buttermilk brine and arrange in dish. Drizzle lightly with olive oil, then sprinkle with additional paprika and sea salt to taste. Roast for 30 minutes (for legs; approximately 35 to 40 for breasts), until brown and a bit scorched in spots. Serve immediately.

Changes:  I just used drumsticks like the cook did.  I think I didn't put in all of the paprika, but I remember thinking that I should have.

I left it in the fridge for 48 hours and that was fine.  I roasted them for 30 minutes, but they still were not done in the middle because I put them straight from the fridge into the oven.

This was good and easy so I want to keep making it.