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Olive to Wank
You guys like food wank right? How about some Olive Oil wank? That's what I call a well lubed wank.

lovethatlovage posts a picture of their stovetop on picturing food. sjaustin then comments on their olive oil storage method and it devolves. As if that's not fun enough, lovethatlovage then drags the issue over to stupid_free where sjaustin gets in the first comment. Calls of grudgewank ensue and people start discussing their favorite food wanks of the past.

What's your favorite/most delicious food wank?

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wolfsamurai
2009-05-20 04:26 pm UTC (link)

I've been wanting to make this for a while, but it's most certainly not the season. Yet all the talk of oils and fats makes it appropriate. I'm not giving a lot of very specific measurements because depending on what you have, it can be adjustable.

Spicy Chicken Cassoulet

5-6 slices thick cut bacon
4 boneless skinless chicken breasts (you can also use boned legs and thighs, but I don't like it personally)
3-5 ounces of pork chorizo sausage. Preferably the kind without casing (so it has a texture almost like hamburger)
1 onion
2 carrots
1 stalk of celery
1-2 chipotle peppers + 1-2 tablespoons of the adobo sauce that they come in
1-2 tablespoons of tomato paste
Soup Beans
Vegetable stock (low sodium) or water
Salt
Pepper
Breadcrumbs
About 4 tblspoons of butter

The night before (or a few hours before cooking) soak your beans like you would for any other bean dish.

Preheat oven to 350.

Cut the bacon into even strips about a quarter to half an inch wide. Put them in a large ceramic cookpot that has a lid along with a tablespoon of water and let the bacon render slowly over medium low heat. When the bacon is cooked and the fat rendered, remove the bacon from the pot, but leave the fat in. Cook the chorizo over medium low heat, rendering that down just like the bacon.

When the chorizo is done, you'll probably have a small pool of pork-y fat goodness at the bottom. Cook the chicken in that, letting it get nicely browned. Don't cook the chicken completely though. When the chicken is mostly done, remove it from the pot and set it aside. Let the onion cook in what's left until it turns translucent. At that point, add the bacon back in. then add the chopped carrot, chopped celery, tomato paste, chipotles, and adobo sauce. Pour in the drained beans and then pour in the vegetable stock just enough to cover everything. Stir it all together, then push the chicken into the middle. Add the pepper, then check for seasoning. Add salt if it needs it.

Place in the oven, lid on, for 45-60 minutes or when the beans are done cooking. When the cassoulet is done, melt the butter and combine it with the breadcrumbs and spread the mixture over the top of the cassoulet. Set the oven to broil and put the cassoulet back under the broiler until the breadcrumb mixture is golden crispy brown. Shouldn't take more than a couple of minutes, if that. Just be careful not to burn it.

No, this is not a light and healthy dish. But damn is it good. Easy to modify too. Other nice things to add include fresh tomatoes (when you add the other veggies) or garlic (let them sautee with the onions). If you don't like your food spicy, you can leave out the chipotles and adobo, but what's the fun in that? If you like it spicier, you can add more, but be wary. Between the chorizo and the peppers, it probably already is pretty hot.

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