What Have You Cooked Recently?

[WolfeTone]

mmm, yumby

(salmon, asparagrass, cron)

 

[DankSmoker]

Question for anyone willing to answer. Do you soak your breadcrumbs in milk or do you just go with dry bread crumbs.

I didn't know that's something people did, but I've never looked at any recipe or really measured when making meatballs. I guess it would make sense for something like panko though. Maybe I'll try that next time.

 

[Spitz]

Father's Day pies:

Spoiler: Banana Cream

Spoiler: Blueberry-fig

How is it compared to jerky made in a smoker?

It's not even in the same league. My smoker died a couple of years ago and I haven't jerry-rigged anything new since then. I might make that a summer project.

 

[Betonhaus]

I reheated on the stove some old butter chicken that was in the back of the freezer for god knows how long, fried some more chicken to put on it, and had it on rice. it was nice

 

[The I Scream Man]

@Spitz That is a fantastic looking banana cream, well done sir or ma'am or some other thing

I put in a 5 pound butt in the oven about 5 hours ago or so, my plan is to take it out in 2 hours or so, I rubbed it with a local cajun rub made by some friends of mine (its real good, heavy paprika and red pepper), I'm going to bake it at 250 for the 7 hours or so, then pull it and tent it for a bit, then toss it back in at 500 for about 20 minutes to really crisp it up. Bam, baked pork (pulled really) for a couple weeks, most will go in the freezer and stay delicious forever

Pictured pre-oven

 

[AnOminous]

Chicken Katsu. I was going to do something more fancy but felt lazy. So easy to make.

Also fuck anyone who thinks breast meat is the best for this, the most insipid cut of the chicken. Thighs are much better, plus they cost less.

 

[Diamond Homonculus]

I'm going to try a take on the very first recipe posted in this thread Chamorro spicy chicken. Im going to barbecue it so I'll just make the sauce on the side and baste the chicken with it.

 

[W00K #17]

Bought a ribeye at the store recently but didn't notice that is was a "sandwich cut", barely a 1/3rd of an inch thick.

I didn't feel it was substantial enough for a dinner so I grilled the lamb chops instead that night.

Ended up using the dainty ribeye for a steak and egg breakfast this morning. Melted some butter with minced garlic in a pan, then pan fried the salt and pepper seasoned steak. Once it was done wrapped it in foil to rest and made some fried eggs with the grease leftover by the steak.

The eggs weren't my prettiest work but they tasted just fine. Had a ton of energy today from all that protein. Went fishing for a couple hours right after I ate it, walked my dog a couple miles, then went to work and felt sharp as heck the whole shift, didn't even need to take a lunch break.t

 

[AnOminous]

Ended up using the dainty ribeye for a steak and egg breakfast this morning. Melted some butter with minced garlic in a pan, then pan fried the salt and pepper seasoned steak. Once it was done wrapped it in foil to rest and made some fried eggs with the grease leftover by the steak.

I have to admit when I do the steak and eggs thing it has at least in the past been a hangover helper thing. But I usually use a giant New York strip topped with caramelized onions, two eggs over easy, home fries, and two buttered slices of toast cut diagonally to dip in the eggs but with one or two wedges left over for jelly or honey.

Tomorrow my project is French onion soup.

 

[W00K #17]

I have to admit when I do the steak and eggs thing it has at least in the past been a hangover helper thing. But I usually use a giant New York strip topped with caramelized onions, two eggs over easy, home fries, and two buttered slices of toast cut diagonally to dip in the eggs but with one or two wedges left over for jelly or honey.

Tomorrow my project is French onion soup.

That's just a bit too much for me in the morning.

Especially if I was hungover.

I haven't bought a strip steak in ages, although that was my go to steak when I was younger and broker. My old man buys them in bulk packaged from the supermarket and they're pre packaged and look like shit but he grills steak for dinner like 3 days a week.

I don't eat steak nearly as often and when I do I go for prime cuts. T bone, ribeye, filet mignon. I'd rather pay my butcher the big money for my rare steak indulgence.

Edit: I love French onion soup, bet you'll knock it out of the park.

 

[DankSmoker]

Spoiler: Blueberry-fig

View attachment 5170914View attachment 5170915View attachment 5170917View attachment 5170919

That crosshatch pie labyrinth is really cool, I wish I had the patience to do something like that.

 

[AnOminous]

That crosshatch pie labyrinth is really cool, I wish I had the patience to do something like that.

You can actually cut up the dough with a pizza cutter but that weaving over-under shit for a lattice crust uniformly wrecks my head. I just chimp out and give up.

 

[DankSmoker]

You can actually cut up the dough with a pizza cutter but that weaving over-under shit for a lattice crust uniformly wrecks my head. I just chimp out and give up.

I would use a paring knife but I feel you, we can take solace in the pie not being crimped.

 

[Spitz]

That is a fantastic looking banana cream

It's banana-rum flavored pastry cream. It's so much better than the pudding-based ones I had growing up.

That crosshatch pie labyrinth is really cool, I wish I had the patience to do something like that.

I still use a tutorial to this day because my memory is for shit. Check out "herringbone lattice" videos on YouTube if you're ever interested.

 

[DankSmoker]

I still use a tutorial to this day because my memory is for shit. Check out "herringbone lattice" videos on YouTube if you're ever interested.

I appreciate the advice but frankly I'm just going to slop it all together and stab holes at it haphazardly.

Anyways tonight I made a bunch of zucchini/potato fritters to go along with ribs.

 

[Diamond Homonculus]

I made a multi-layered jelly for today's BBQ. First layer is coconut milk with toasted coconut and the second layer is black cherries suspended in orange jelly. Such an easy dessert to make it's most just paitience.

 

[Friend of Dorothy Parker]

NOTHING because my +%#*++"@$&& power company can't seem to keep the lights on today.

 

[XYZpdq Jr.]

homebrew lazy general tso's chicken frozen aldi
aldi chicken strips, the more expensive ones
oven them on aluminium in a casserole dish
halfway through add a big ol glob from the aldi bottle of general tso's stir fry sauce

not great, but good for the price

 

[kurosawa]

Paella

I had some frozen shrimp that my parents gave me when I visited over Christmas and someone I know just went to Spain so trying this just sort of happened from my random brain thinking what I wanted to make. I cooked the chicken and chorizo first and then cooked the dish the next day.

1 lb. chorizo
2 lb. chicken thighs
1-2 tbsp paprika
1 tbsp lemon/pepper seasoning
1 tsp chile powder
Cut chicken thighs into bite sized pieces. Coat chicken thighs with lemon/pepper seasoning, paprika, salt, chile powder. I didn't have lemon zest so I figured that would work. Cook chicken thighs first on medium high heat with butter. Cook chorizo and get rid of that grease any way you can (without throwing out the chorizo entirely of course).

1 tbsp butter
1 or 2 sweet onions
2 bell peppers
4 tsp jar garlic (or 6-7 cloves)
10-14 oz diced tomatoes (I used 10 oz w/ green chiles)
1.5 cups aborio or bomba rice (I could not find bomba)
1 qt. chicken stock or broth
2 tsp paprika
1-1.5 tsp saffron
1 lb shrimp
salt and pepper to taste

Melt ze butter at medium heat. Add onions and peppers. Cook until onions nearly translucent then add garlic. Add the chicken and chorizo from the previous step. About 2-3 minutes after add the diced tomatoes and rice about a minute after. Cook until the rice goes a little brown, probably about 5 minutes. Add the paprika, saffron and part of the chicken stock (depending on how much your pan can handle - for me it was about half). I ended up just using parchment paper as a cover.

Here's where the fun begins or maybe if you're not paella pan deficient like I am this might not be an issue. It entirely depends on how quickly the liquid is evaporating vs. the rice cooking. So you have to be vigilant to watch the liquid level. Add more as it evaporates, you're looking at somewhere between 15-20 minutes to cook the rice to slightly less than al dente. I had to actually increase rather than decrease heat, but continually add chicken stock. Don't stir it, that was something I wasn't certain I was capable of but managed it. About 15 minutes I added the shrimp, lowered the heat down to medium low. You do want a crispy base. Another 5 minutes and it was done. Mix it up and enjoy.

Onions, peppers, garlic, chicken and chorizo:

Add the diced tomatoes and rice:

After adding spices and chicken stock:

After adding the shrimp, cooking and mixing:

Result:

I'd improve it by not using frozen shrimp and maybe a bit more spiciness, but still very good. Note that I sort of committed a faux pas by doing the seafood + land meat and using chorizo. I couldn't even taste the chorizo and I also had to use up the shrimp.

 

[DankSmoker]

I'd improve it by not using frozen shrimp and maybe a bit more spiciness, but still very good. Note that I sort of committed a faux pas by doing the seafood + land meat and using chorizo.

Im not an expert but I thought that was standard stuff, just with more seafood like mussels.