MAY 2020 Challenge - Out of the freezer

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So when I got home from work I pulled a couple things out of the freezer. Not exactly fish & chips, but tasty.

The Players

Surprisingly simple,

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The only thing not in the picture that ended up on the plate was the garlic salt I used to season the fries once they were done.

The Procedure

First off, the fries went back in the freezer. The little slab of catfish was put into a pan of cold water to defrost. The cook went down to his office, poured himself a beer and did email, Facebook, that kind of stuff.

About half an hour later the catfish was mostly thawed. I slapped a cast iron grill pan on the biggest burner I have, high heat. About two tablespoons of butter went into a little metal cup, set that on the heating grill to melt. Opened the catfish, dried it off. Took the melted butter and thoroughly doused the fillet. Then a pretty good coat of the blackening seasoning mix.

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Gotta work on my snapshot skills, like focusing!

Meanwhile preheated my air fryer. Got the fries out of the freezer, put a good handful in the basket, got those going.

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Okay, that slab of iron is SMOKING HOT, on goes the catfish.

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Like I said, smokin' hot! It only took a couple of minutes on each side.

The Product

Sure, cajun fish and chips, I guess.

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VERY tasty, the fish was so tender and creamy and SPICY. I do think I would have been better off cutting it into two pieces, the thicker parts was done just right, the thin bit on the end a bit overcooked. But that didn't stop me from slicking up every morsel on the plate!

mjb.
 
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So the other day I toyed with a video of cooking an omelet. I need practice. And I wish I had practiced with frying that blackened catfish.

When I put that butter drenched slab of fish on that insanely hot slab of iron it actually burst into flames. Nothing serious, I quickly just blew them out, but it might have made for a good video.

And I need a better infrared thermometer. The one I have maxes out at like 525F. Child's play when it comes to serious cooking.

mjb.
 

phatch

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It's light. Its portion size control for limiting sodium intake. One biscuit split in three sections and lightly sauced.
 
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At the moment, I am playing freezer roulette.
Take out something premade and guess what it is.
The first thing out that I thought was a previously cooked meal, had something like "rooms" written on it. I figured that must have said "mushrooms" at some point in time. It went back in the freezer.
Second bag said "ayam", meaning chicken. But what type?
Defrosted and it turned out to be pulled chicken, Indonesian spiced. Heated it up, added sweetcorn (frozen) and fried with rice noodles.
Left over (before the rice noodle fry up) got tomato added and got finished the next morning
 
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Speaking of freezer roulette, here's a mis-labeled yogurt container...
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That's a Japanese curry based on a recipe used by a ship in the Japanese navy (there's this whole thing where each ship has its own curry, and they publish a bunch of the recipes, and so forth). It's mis-labeled because it should say 4/2/20, meaning I made it a month ago, and instead it looks like I made it about a week ago or so. Whatever.

We had an order from Costco about a month ago also, and instead of a family pack of pork chops they sent us an 8.5-pound pork loin. I cut it various ways and froze the bits for later use. A bunch of little baggies got 4 thin slices, and I defrosted one:

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Heated the curry, made rice, and breaded and fried the pork. Quick assembly for one of Japan's most beloved comfort foods, Katsu Karei Rice:

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Next door neighbor’s freezer died so I inherited a package which was labeled country style pork ribs. In my freezer had some extra Moroccan tomato sauce from a previously made shakshuka. I stuck that in the blender with BBQ sauce. Blended the two sauces, brushed the pork with it and let marinate before grilling. Served with a slaw of cabbage, carrots, radishes, and cilantro with a yogurt ras el hanout dressing. Also a dish of freekeh, black eyed peas, and radish greens which I drizzled with a tarka of cumin seed, asafoetida, chiles, and onion, right before serving.
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Not familiar with methi leaves, fenugreek seeds yes, the leaves no. Didn't even know they were a thing. After things open back up I am going to become familiar though. Probably going to have to go down to the city, but I will track some down. Can't wait to play. That is why I am still in love with cooking, always something new to learn. How cool!! Thanks morning glory. :~)
 

phatch

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I've got some dried methi. Only way I've seen it. They sprinkle dried methi on a few of the different pizzas out at Curry Pizza.
 
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I’ve been meaning to get done things out of the freezer so I decided to pull out this gluten free puff pastry and fill it with whatever was in the fridge. So I made hand pies. One is filled with ham and the last bits of cheese, mozzarella and american, and the other is leftover taco meat with cheddar and scallion. It was my first time working with this rough and it came out a bit thick and unattractive but overall a tasty meal.
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More treasures rescued from my neighbor’s freezer that was dying. A ziplock of boneless cooked chicken breasts and a ziplock of sliced okra. Because the chicken was already cooked my mind went to the Brazilian dish Bobo. Most people think of shrimp bobo, but chicken bobo is also frequently made. The reason I thought of bobo is because most of the care and cooking is primarily focused on the sauce. Then at the end, the chicken is sautéed on the side and then added to the sauce; so I figure it would be perfect for previously cooked chicken. Okra is not usually part of the dish, but when have I ever paid attention to convention and/or rules. Because of that I also decide to be even more of a heretic and include corn and black beans.

Made a stock out of a leftover roasted chicken carcass, onion and garlic and ginger skins, corn cobs and husks, jalapeno seeds and membranes and stems. Chopped up ginger, garlic, and jalapenos. Put it in a blender with lemon juice and annatto and blended to a paste. Chopped 3 onions and softened over moderate high heat in coconut oil. Added paste from blender and cooked until turning darker in color. Added chopped plum tomatoes, coconut milk, finely chopped roasted peanuts, shredded coconut, and cilantro. Cooked for about 5 until slightly thickened and then blended and drizzled in stock until smooth. Returned to heat, added stock, chopped plum tomatoes, sliced okra, corn, black beans, cilantro, and shredded coconut. Cooked and continually stirred for about 20 until thickened. Added the chicken which I large diced, turned heat off and let sit for 5. Served over brown rice and garnished with cilantro and coconut. Picture is lousy but dish wasn’t; ate too much! :~)

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@hank has nicely offered to help me with the pictures, but sice I had to do some finances I decided to turn on the genny, rig my phone as a hotspot and try to post something on cheftalk.
So now a couple of dishes in one go:
First up:
Sambal taotjo from the freezer (google is your friend :) ), and frozen sweetcorn:

Taotjo (OK, I'll help a bit: they are salted little black beans)
01 taotjo from freezer.jpg

Sweetcorn with tomato, garlic and kaffir lime leaves (they were also frozen
02 side dish from tomato-sweetcorn-soy-kaffir lime leave-garlic flakes.jpg

And everything together
03 done.jpg
 
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And we got more:
This one I already mentioned in a previous post (ayam, sweetcorn, noodles etc), so just the pics here without further comments:
04 defrosted chicken.jpg
(okay, 1 comment, I like this little blue enamelled cast iron pot)
05 frozen sweetcorn.jpg
06 noodles-sweetcorn-chicken.jpg
07 next day without noodles-with tomato.jpg
 
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