What Have You Cooked Recently?

[TC-P]

I hate all you amazing super cooks!!!! Not really just jealous. For lunch toast and peppermint tea. For dinner a sausage sandwich with brown sauce.

 

[TheGreatDodongus]

Tri-tip roast–served it with caramelized onions and slow-baked red potatoes. Delicious.

 

[kurosawa]

Chicken Etouffee (variant)

Chicken
2 lbs. chicken breast
1 tsp onion powder
1 tsp chili powder
1/2 tsp salt
1 tbsp oregano
1 tsp paprika
1 tsp black pepper
2 cups chick stock

Combine spices. Massage spices into chicken breast. Stock + chicken breast in slow cooker. Cook 8 hours at low or 3-4 at high temperature. Shred chicken.

Roux + combination
Chicken from previous
3-4 celery stalks finely chopped (or rough)
1 sweet onion finely chopped (or rough)
2 green peppers finely chopped (or rough)
1.5 tbsp garlic finely chopped (or just use jar garlic)
8 tbsp unsalted butter
3/4 cup flour
3-4 cups chicken stock
1/4 cup Louisiana hot sauce
1 tsp chili powder
1 tsp onion powder
1 tbsp oregano
2 tsp paprika
1 tbsp Worcestershire sauce
1.5 tsp brown sugar (I used a substitute)
Salt & pepper to taste (probably at least a tsp)

Melt butter on medium to medium high heat. Add flour. Whisk a lot, just be careful not to burn it. It should go a golden brown to brown and smell really nutty. Add veggies. Coat with roux and soften about 3-5 min. Add the garlic, cook for about 2-5 min. Lower heat to low to medium low. If you're like me and you fuck up the timing you add the stock to prevent it burning. Otherwise try to get the spices in first. Add the hot sauce, brown sugar, stock, Worcestershire sauce and reduce for 10-20 minutes. Add chicken. Probably anywhere from 10-30 minutes. Took about 20 for me.

Roux + veggies:


Add shredded chicken:



Result:


Reason I tried shredded chicken is I've been to a place that makes it that way and its outstanding (makes sense - more surface area). You can add tomato paste to make it the more traditional red color but like I said - trying to mimic their recipe. I still need to tweak the recipe a bit but throw this on rice - its great.

@Agamemnon Busmalis

What are your thoughts on using 1/2 tsp of habanero powder and 1/2 tsp of chili powder for both the rub and the sauce?

This wasn't too spicy, probably around mild for me so I definitely wouldn't mind more spice. For this go around I was just trying to see if I could get somewhat close to the flavors. I was also think adding dried ancho or guajillo to see if I could get some smokiness. If I did it like Texas Chili I'd toast the spices and chilis then blend them with the stock before adding.

 

[Agamemnon Busmalis]

Chicken Etouffee (variant)

Chicken
2 lbs. chicken breast
1 tsp onion powder
1 tsp chili powder
1/2 tsp salt
1 tbsp oregano
1 tsp paprika
1 tsp black pepper
2 cups chick stock

Combine spices. Massage spices into chicken breast. Stock + chicken breast in slow cooker. Cook 8 hours at low or 3-4 at high temperature. Shred chicken.

Roux + combination
Chicken from previous
3-4 celery stalks finely chopped (or rough)
1 sweet onion finely chopped (or rough)
2 green peppers finely chopped (or rough)
1.5 tbsp garlic finely chopped (or just use jar garlic)
8 tbsp unsalted butter
3/4 cup flour
3-4 cups chicken stock
1/4 cup Louisiana hot sauce
1 tsp chili powder
1 tsp onion powder
1 tbsp oregano
2 tsp paprika
1 tbsp Worcestershire sauce
1.5 tsp brown sugar (I used a substitute)
Salt & pepper to taste (probably at least a tsp)

Melt butter on medium to medium high heat. Add flour. Whisk a lot, just be careful not to burn it. It should go a golden brown to brown and smell really nutty. Add veggies. Coat with roux and soften about 3-5 min. Add the garlic, cook for about 2-5 min. Lower heat to low to medium low. If you're like me and you fuck up the timing you add the stock to prevent it burning. Otherwise try to get the spices in first. Add the hot sauce, brown sugar, stock, Worcestershire sauce and reduce for 10-20 minutes. Add chicken. Probably anywhere from 10-30 minutes. Took about 20 for me.

Roux + veggies:
View attachment 4979409

Add shredded chicken:

View attachment 4979505

Result:
View attachment 4979501

Reason I tried shredded chicken is I've been to a place that makes it that way and its outstanding (makes sense - more surface area). You can add tomato paste to make it the more traditional red color but like I said - trying to mimic their recipe. I still need to tweak the recipe a bit but throw this on rice - its great.

This recipe sounds fantastic and I want to try it out, but I was thinking of a couple of tweaks because I like a scorcher. What are your thoughts on using 1/2 tsp of habanero powder and 1/2 tsp of chili powder for both the rub and the sauce?

I'm thinking the habanero powder with its more fruity C. Chinense flavor would work well with the ingredients but I'm questioning the Tabasco. Louisiana Hot Sauce absolutely has a different and distinct flavor vs. Tabasco. To me you taste the peppers more vs. Tabasco, which has a more vinegar flavor before the heat and flavor of the peppers hits.

I'm inclined to stick with the Louisiana.

 

[DankSmoker]

This recipe sounds fantastic and I want to try it out, but I was thinking of a couple of tweaks because I like a scorcher. What are your thoughts on using 1/2 tsp of habanero powder and 1/2 tsp of chili powder for both the rub and the sauce?

I was along the same line of thought because pouring stuff over rice always seems boring and I'd want to roll it in a tortilla or have it on a bun. Maybe you could just douse it in a vinegary hot sauce like tabasco.

 

[Shadfan666xxx000]

Nothing fancy. Made some liver and onions and served it with some steak sauce. It was surprisingly filling. It might become my new struggle food with how much pork chops are starting to cost.

 

[Return of the Freaker]

Made a really nice smoothie with blueberries, blackberries, bananas, and grapefruit juice

Chicken Etouffee (variant)

I'm stealing this and adding andouille

 

[MerriedxReldnahc]

Deep-fried Cadbury egg because 'Murrica
Horrifyingly it's pretty good, though I'd have liked a much crispier shell. This crisped up alright but doesn't have the same crunch of a good chicken tendy. I also sprinked it with cinnimon and sugar after it came out but salt might have been better to enhance the delicate flavors of the deep-fried sugar.

 

[MoffAlbert]

I made my fat fuck butter and herb chicken. Got a 7 lb chicken. Salted under the skin, then mixed some room temp butter with rosemary, thyme, garlic, and sage. Rubbed that under the skin and on top of it, put it in my cast iron skillet with a bunch of baby carrots and crammed the chicken with stuffing and two garlic cloves. Put it in the oven at 300 for about 3 hours.

Drumsticks, wings and thighs fell right apart when I tried to seperate them from the rest of the chicken. The skin was nice and crispy, and the meat was tender and juicy, save for the breasts, but that's par for the course in my experience of cooking a whole chicken. I'll be using the breast meat in some chicken salad tomorrow, and I froze the bones and whatever was left on the remnants for my wife so she could make some chicken soup at a later date.

Definitely my go to for a whole chicken from now on, just need a few tweaks here and there from next time, and it'll be perfect.

 

[Agent Abe Caprine]

Spaghetti noodles with MSG, sriracha, roast beef, and carrots. It was pretty good. 10/10. Would eat again.

 

[JJLiautaud]

I made macaroni and carbonara in a microwave it turned out super well, the secret is 20 second pulses and stirring.

 

[Betonhaus]

I cooked a pickled cottage roll, it turned out pretty nice, but rather salty.

 

[Harambe]

Sichuan chicken. It took me a week to get all the ingredients together. Most of it, like fresh ginger root, was available locally, but some things, like chili garlic sauce, Sichuan peppercorns, dried Sichuan peppers and star anise, needed to be ordered off Amazon. Also at the last minute, I decided to powder and throw in a Trinidad scorpion pepper (almost a mistake and definitely kicked it over into fiery territory).

I hadn't actually made the dish with real Sichuan peppercorns before, but it genuinely makes a huge difference. Also the numbing effect takes the edge off the genuinely gruesome level of spice the dish had, while making it possible to taste the more subtle flavors.

Served over basmati rice.

Not bad for an air fryer recipe, not done just for the meme factor but because the stove is out of the kitchen while replacing the floor tiles, leaving me without normal appliances for a few days.

The huajiao, the Sichuan peppercorns, grind some of them up and sprinkle on shit like ground black pepper it's genuinely amazing

 

[Kosher Salt]

This recipe sounds fantastic and I want to try it out, but I was thinking of a couple of tweaks because I like a scorcher. What are your thoughts on using 1/2 tsp of habanero powder and 1/2 tsp of chili powder for both the rub and the sauce?

For 2 lbs of chicken, I'd recommend adding about 3-4 teaspoons of Carolina Reaper powder. But only if you're cooking it for me. What time should I come over?

 

[Robotic Richard Simmons]

It's been a bit and I like showing off large photo dumps of what I believe have been the best things I've made since the last post. I hope 2023 has been great to you all so far and the only advice I can give you all now is to dial it back a bit on your meals and start saving where you can, we're headed into some tough economic times and even if you work in a sector that's recession-proof things may get difficult. Get creative, learn to enjoy simple things, and buy on sale! For example, the pot roast I bought was grass-fed, local for $4.99 a pound. It makes a great holiday roast or just a classic pot roast with gravy. I wish you all the best with your cooking, learning, trials, and even errors. Never accept mediocrity and don't be afraid to make mistakes.

So here's stuff in no particular order:

Pot Roast:



Ribeye Steak with twice-baked potato and asparagus w/ hollandaise (yes homemade):



Cranberry Tart



Cheese board w/ brie en croute



Roasted pumpkin and caramelized honey pie


Meyer Lemon and Olive Oil Bundt Cake with Lavender & Honey Syrup



Not really food but just some table decorations for Thanksgiving and Christmas respectively

 

[Kit Marz]

I made a pot roast in a slow cooker for the first time. I normally use a dutch oven, but wasn't home long enough to use that. Then mashed potatoes, roasted carrots, and yorkshire pudding for sides. Then made cinnamon rolls for dessert.

 

[SenorCurditos]

Caesar Salad w/ Fries. Frying the garlic in pure olive oil really makes it much better, using a blender to "over" emulsify the egg/Dijon mustard/garlic/parm with the oil from the garlic makes the Caesar into a thick paste that makes the dressing really adhere to the lettuce/croutons. Cutting your own fries and poaching them in heavily salted water lets you avoid having to double fry the potatoes, used beef tallow to fry them in.

 

[Coffee Druid]

Made oatmeal in a double boiler. Used milk and added dried fruit, brown sugar, cinnamon and a little butter towards the end. I put it away in the fridge for breakfast since it's better the next day.

 

[Betonhaus]

The pickled cottage roll I made was delicious. The recipe called for herbal aromatics but I didn't have the usual stuff so i used a couple bags of black tea and it turned out really good.

 

[Plantation Barbie]

A simple cheeseburger with home fries.