Fast steam,
Hot af dry pan (do not use nonstick pan)
Toss in your asp, cut Into 1-1.5 inch pieces.
Put them in the pan the. Add 1/3 cup of water to make steam. Clamp on a lid and shake them like popcorn.
Then add
1tbsp clarified butter
1/2 tbsp minced garlic
Salt and pepper to taste.
Right before you serve toss on a little Pecorino Romano cheese
Man! Do you work in a kitchen!? Not Many people know of clarified butter!
Skip the clarified butter and wrap in bacon and that’s pretty much how I do it.
Bacon!!!
Wait, it was the clarified butter that set you off not the off the wall hard sheep’s cheese?
But yeah I am a chef by training.
PS quick tip if you wanna use clarified butter but are pressed for time, you can find it in a LOT of Indo-pak grocery stores in a jar called Ghee.
Quite a tasty alternative to oils.
Nah I just use bacon. Nothing was wrong with your recipe. I’d totally eat that.
I feel like pecorino is relatively available, but clarifying butter is definitely not something you see home cooks doing ever. Well cheers chef! Nice to see another chef here!
Thanks mate, I cut my teeth running a pool restaurant by my self in the middle of summer at Gaylord OpryLand resort.
Man that’s rough!! I started at chili’s lol
Love my teriyaki wings. But they gots t’be REAL wings, not those irradiated miscellaneous chicken bits they call “boneless” wings. The’re just ain’t no such things as “boneless” wings. Note that this was some time ago and I do them indirect now. Don’t have to turn them as much that way.
Have you ever seen chicken lilipops!? You take one of the bones out of the flat and pull the meat to one side. Makes the most wonderfuly easy eating wing on the planet!
https://www.instagram.com/p/BbCnhjhFYiE/?igshid=1pv2sr0j3woko
Thanks. I’ll have to check those out.
I think higher level of home cooking is becoming normal with the abundance of cooking shows and availability of recipes online. I’m not a chef by any means, but I do watch an inordinate amount of cooking shows and I cook dinner every night. I make clarified butter once in a while, mostly with lobster on the rare occasion, but I use ghee regularly.
Tbh I’ve never actually even seen ghee lol. I’m gonna have to check it out
Ceramic grill - Vision, fantastic egg knockoff
- I butter and season the aluminum foil and the wrap it around the corn, phenomenal results.
NY strip - well trimmed, corse salt, pepper, fresh rosemary, olive oil in a ziplock at room temp for about an hour before it hits the fire
Plantains - ripe n’ sweet, right on the grill no seasoning needed
Stubs all Natural Charcoal
Yeah I have a Primo XL for my ceramic cooking, but the Traeger is just soooo much easier (though the food is a little better on the Primo).
Eyeballing a pro 20… I love you… my wife and wallet however not so much
