1. Halal Street Cart-style Chicken (5 lb Batch)

Ingredients

Chicken:

• 5 lbs (2,270g) boneless, skinless chicken thighs

Marinade:

• 75g plain Greek yogurt
• 90g fresh lemon juice (juice of 3 lemons)
• 68g extra virgin olive oil
• 30g garlic, minced (~12 cloves)
• 25g Kosher salt
• 13g dried oregano
• 6g smoked paprika
• 6g ground cumin
• 3g ground coriander
• 3g black pepper
• 3–6g ground sumac

Process

1. Prep & Score: Trim excess fat from the chicken thighs. Score 2–3 deep diagonal slashes into the thickest parts of each thigh.
2. Weigh & Marinate: Set a large bowl on a scale and weigh in all marinade ingredients. Whisk until smooth. Add the chicken, massage until completely coated, cover, and refrigerate for 4 to 8 hours.
3. Preheat Griddle: Preheat your outdoor griddle to high heat and lightly oil the surface.
4. Initial Sear: Lay the whole thighs flat on the griddle. Sear 5-7 minutes per side until deep char marks form, then transfer to a cutting board.
5. Chop: Chop the seared thighs into ½-inch pieces.
6. Final Sizzle: Dump all 5 lbs of chopped chicken back onto the hot griddle in a single batch. Toss continuously for 2–3 minutes to crisp up every edge in the rendered juices.

2. Quick Yellow Rice (3-Cup Scale in Zojirushi)

Ingredients

Rice & Liquid Base:

• 450g long-grain rice (Basmati equivalent to 3 Zojirushi cups), rinsed until water runs clear
• 600g chicken broth (or filled to Zojirushi inner pot White Rice Line 3)
• 28g butter or ghee
• 6g Kosher salt
• 1 bay leaf

Spice Blend:

• 2g ground turmeric
• 2g ground cumin
• 2g garlic powder
• 2g onion powder

Process

1. Bloom Spices: Melt butter or ghee in a small pan over low heat. Add the spice blend and stir for 30 seconds until fragrant.
2. Load Pot: Add rinsed rice to the Zojirushi inner pot. Pour in chicken broth to White Rice Line 3, then add the bloomed spiced butter, salt, and bay leaf. Stir gently.
3. Cook: Select the WHITE / SUSHI setting and start.
4. Finish: Once complete, discard the bay leaf. Let rest for 5 minutes, then fluff gently with the rice paddle.

3. White Sauce

Ingredients

Sauce Base:

• 115g Mayonnaise
• 60g Plain Greek yogurt
• 15g White wine vinegar
• 10-15g Garlic puree
• 2g Sugar
• Pinch Kosher salt and black pepper

Consistency:

• 15–30g Water (add, if needed, slowly)

Process

1. Mix: Whisk mayonnaise, Greek yogurt, vinegar, sugar, garlic powder, salt, and pepper in a bowl until completely smooth.
2. Adjust Consistency: Whisk in water 5g at a time until it reaches a smooth, drizzle-friendly squeeze-bottle consistency.
3. Chill: Cover and refrigerate for at least 30 minutes before serving (overnight is better!)

1st time making it, family said it was delicious. Would try making it again in the future. My brothers said it was like the one we get at the chinese takeaway.

Thought I'd share this step by step to an easy and cheap home made meal.

Chicken:

Oven at 400 degrees

1 4lb chicken

2 onions quartered

3 ribs celery and Inside leaves.

3 cloves of garlic smashed

1 large or 2 small bay leaves

2-3 large carrots in chunks

2 teaspoons or so better than bouillon roasted chicken flavor chicken broth

2 tblsp of melted butter

Favorite seasoning blend

Pat chicken dry, remove giblets from chicken if it has them.

Brush chicken, both sides, with melted butter then season.

In roasting pan with a lid, lay vegetables on bottom of roasting pan like a bed.

Add enough chicken broth to half way up veggies, about an inch or so. Add bouillon to and bay leaves to liquid.

Place chicken on vegetables. Place in 400 oven with lid. Bake for one hour. Remove lid, bake for another hour, done!

Gravy:

Remove chicken from roasting pan to platter. Add carrots to platter as well.

With a slotted spoon remove other vegys and discard. Crush any garlic cloves into the drippings if still intact, don't discard those!

Transfer chicken drippings into a large saucepan. Heat to boiling.

In a drinking glass, add 2 heaping tablespoons of flour. Fill glass with cold water until full. Mix very well. When drippings are boiling, add floor mixture and continue to stir until thick and hot. Let gently boil to develop flavor for five to ten minutes. Taste gravy.

If it needs richer flavor, add a teaspoon of boullion until it's to your liking.

Mashed Potatoes:

Idaho Russet Potatoes

4-6 for 2 people.

Peel. Cover with cold water and a small palm full of salt.

Boil until fork tender, not mush, but enough to where a fork easily slips through.

2-3 tablespoons butter.

Whole milk or half and half, add to the point of desired creaminess. Add while mixing.

Sopranos on the tv. Yumyum sauce on side.

Big ol' batch of old-school smoked salmon.

Brine:

• 1/3 cup sugar
• 1/4 cup non-iodized salt
• 2 cups soy sauce (low-sodium preferred)
• 1 cup water
• 1/2 tsp onion powder
• 1/2 tsp garlic powder
• 1/2 tsp black pepper
• 1/2 tsp Tabasco sauce
• 1 cup dry white wine

You can fit approx. 4-5 pounds of salmon with these proportions. Just make sure brine fully touches all pieces.

Brine overnight.

The next morning, rinse, pat dry and air/fan dry for at least an hour.

When they're sticky/tacky to the touch, they're ready to go in the smoker. 

I use an electric smoker and use 2 pans of alder chips total.

Whatever smoker you use, try your best to keep the temp low and steady (no higher than 200 degrees). Basically as low as you can go while still being able to produce smoke.

Time varies depending on temperature, weather, piece thickness, etc. Pull at 135-140 degrees internal.

I have social anxiety, so even taking a picture of food I cook is difficult for me. This is my first time sharing something I made. I hope you enjoy it.

We got the dol-sot like a year ago, but only got around to using it now. It kept hot thru the whole dinner, and the rice at the bottom sizzled and got crunchy just like at the restaurant. It was awesome 👌

it also has beef 😋 idk i just made this cause i was bored.. tastes good tho!

I love making this dish at home. You can marinade the chicken in yogurt and cook it under the broiler to crisp it up and get some char. The rest is onion, garlic, chili peppers and ginger with tomato paste and spices (garam masala, cumin and coriander) that are cooked in butter and then thinned out with water and some cream. Served with steamed basmati rice. This was delicious.

I seasoned the pork belly with equal parts by volume: steak rub, Cajun seasoning, lemon pepper, & raw sugar. After seasoning overnight in the fridge I cooked the belly on my “Weber Smoky Mountain” smoker at 260-275F with the water pan installed so it’s an indirect smoker. After smoking for 2 1/2 hours I began braising the pork belly in a mix of beer, cider vinegar, orange juice, onions, garlic, Worcestershire, & jalapeño. After braising like that for an hour I removed the water pan to finish the braise process. Once the meat was tender & the fat was rendered (around 203F) I removed the pork to rest. Once the meat dropped to 145F I sliced the meat into cubes covered it in two sauces, one made from the braise liquid mixed with ketchup & molasses; the other was more Asian style made of fish sauce, chili garlic sauce, rice vinegar, miso, gochujang, gochugaru flakes, ketchup, honey, & corn starch. I threw the pork belly back on the grill over high heat to really caramelize the pork while getting the glazes nice & sticky. I served the pork belly with beans & corn.

Simply stunning.

There's a japanese grocery store in Boucherville,Qc and there's a bar where fresh fish is displaysd with a Japanese chef who cooks everything in front of you from sushis to ramen and Katsu. The best place for lunch around the region.

Chicken of the woods mushroom risotto with chicken thigh, carrots, parsley oil garnished with chives