What Have You Cooked Recently?

[AnOminous]

It isn't quite "cooked" yet, but I made a batch of homemade Russian dressing for making Reubens when I get rye bread in a couple days.

1/2 cup Kewpie mayo
1/4 cup Heinz no sugar added ketchup
1 tablespoon freshly squeezed lemon juice
1 teaspoon Worcestershire sauce (out of Lea & Perrins so this is just store brand and I considered substituting fish sauce or tamari)
1 teaspoon bourbon smoked paprika
1/4 teaspoon All-In hot sauce (reaper/ghost/habanero)
2 tablespoons sweet pickle relish (generic store brand)
1 tablespoon St. Elmo's very hot horseradish
1 tablespoon finely chopped onion

Whisk that shit.

I ripped the recipe from a Google search (and just specified specific ingredients where I always use those). Since the recipe was just fine I haven't changed it.

It's usually best to make this a day or two beforehand to give it time for the flavors to blend.

 

[Jaded Optimist]

Gnocchi carbonara, but added spinach and broccoli into the sauce. Delish

 

[Triple Flutz]

I have to make pastrami/corned beef more often, as I previously stated I made some yesterday and it was amazing. The black bread was perfect as well, definitely happy for the extra effort I put in- I've been spoiled by no-knead flour/yeast/water/salt with maybe a couple add-ons dutch oven breads, but it feels nice to be back on my bullshit.
Made my husband a Reuben for lunch at work and he said everyone was very jealous so I think I'm going to make an industrial quantity of it in a few weeks so he can take enough to feed everyone at work.
I'm making more thick-cut pork chops because we had 3 leftover ones, this time with a mustard and caper pan sauce, served with a green salad with radishes, carrots, and cucumbers.
Tomorrow, I'm making another pasta dish with a nondescript creamy sauce- I like to just use odds and ends I can anticipate going bad before I go through them, so it'll be with red onion, bacon from the freezer, roma tomatoes, parsley, garlic, and fontina cheese.

homemade Russian dressing for making Reubens when I get rye bread in a couple days.

King tier. Very funny we're on the same wavelength about meals today, hope you enjoy!

 

[Wuhan Wet Market]

I'm back from being in Bing chilling land so I've been cooking some Korean food . Been living off of seollangtang, rice, and pa kimchi. I made my husband some scallops and risotto that I cooked in dashi and dark soy sauce that he loved. I want to make American food but it's a pain in the ass to find western ingredients

 

[derpherp2]

Made Nashville style hot chicken tenders following this recipe, except I brined them in dill pickle juice for and hour and a half and cut the cayenne pepper down to 1 tablespoon. Very good!
View attachment 5822792
I dont think the brine really made the tendies that much more tender, and I really dont care for pickles, so I probably wont do it again. Def cut down the cayenne pepper, first time I made these I almost died.
Gonna make them again tomorrow but using chex cereal I run through the blender.

I fucking love nashville hot chicken.

There's something specific one does involving brining it that makes the breading so fucking sweet it offsets the spiciness it's so surreal.

Then they use those spices on their fries and double fry that shit.
I really want to steal the recipe but I don't really have a reason to be nearby there anymore.

Also yaknow. 20 bucks for a meal.

 

[Betonhaus]

I fucking love nashville hot chicken.

There's something specific one does involving brining it that makes the breading so fucking sweet it offsets the spiciness it's so surreal.

Then they use those spices on their fries and double fry that shit.
I really want to steal the recipe but I don't really have a reason to be nearby there anymore.

Also yaknow. 20 bucks for a meal.

https://www.aspicyperspective.com/mind-blowing-nashville-hot-chicken-recipe/

 

[ZipDisk]

I mated two Sam the cooking guy recipes because I wanted to use some smoked paprika.

First recipe was Jalisco style enchiladas.
Second recipe was Rhode Island hot wieners.

Specifically, I took the spice mix from the Rhode Island hot wieners, and dumped it on the chicken for the enchiladas.

There were a few departures from my usual cooking standards, and I think they turned out pretty okay. First, I didn't have dried mustard powder, so I subbed in curry powder.
Next, I usually never mix meat and cheese while cooking. When I do enchiladas, I put the cheese on top.

The Jalisco style green chicken enchiladas call for the cheese to be dropped directly on the chicken mixture, so I did.
The flavors mated extremely well, but the color contrast was fucking nuts. The exterior was pretty much what you expect from green enchiladas, a white/green mixture with cheese on top.
But the insides look like pure hellfire because of the smoked paprika. And it was fucking fantastic. I thought smoked paprika was a gimmick, and it certainly is priced like one, but holy shit did it kick things up.

Next time I need a meal that impresses, I'm breaking this shit out.

Jalisco style enchiladas:

https://www.youtube.com/watch?v=yi9VYA5i6Fw

Rhode Island hot weiners

https://www.youtube.com/watch?v=6BiYN9LbpGI

 

[derpherp2]

https://www.aspicyperspective.com/mind-blowing-nashville-hot-chicken-recipe/

That's not it, I looked through their kitchen at some point and I saw no peanut oil and I think I tasted butter instead of brown sugar. Really hard to tell the difference when being fried though.


Anyways, made some brookies. I like putting a small sheet of brownie and then swirling the top with cookie/brownie bits.
Also white chocolate instead of regular chips for the cookie. I like the taste better.

I was going to make cheesecake with a brownie bottom, but I kinda forgot to get cream cheese.

 

[cold comfort]

I made vol-au-vent. Hadn't had it since I was a kid. You boil the chicken in chicken stock, sauté the mushrooms, cut the chicken into bite-sized pieces, make a velouté (butter + flour + the stock), combine and pour into puff pastry cups. So good. And yes, I added way more sauce after taking the photo with this chaste little helping.

 

[Yandex Captcha Solver]

Bought a pork loin I was going to grill. I got hungry one night so have been cutting off pieces of it for impromptu pork chops.
Salt, pepper, pan fried to 145* makes a perfect chop. If you never had pork chops at home it's a must. Restaurant chops are almost always cooked to shoe leather.

 

[Kosher Salt]

Made leftover pilaf with what was left of the corned beef, cabbage, and the liquid that cooked out of them. Shredded them and added rice. Carolina reaper powder and Colman's to spice it up.

 

[General Disarray]

Making beef and cabbage soup using the last of the beef bone broth from the deep freeze - so gelatinous. Saved some of the cooking liquid from the corned beef to add and ofc kept the small amount of beef fat from the ground beef in the soup too.

 

[NyQuilninja]

I made vol-au-vent. Hadn't had it since I was a kid. You boil the chicken in chicken stock, sauté the mushrooms, cut the chicken into bite-sized pieces, make a velouté (butter + flour + the stock), combine and pour into puff pastry cups. So good. And yes, I added way more sauce after taking the photo with this chaste little helping.
View attachment 5836418

Send recipe looks a lot like canned biscuits and Chicken
Dumpling

 

[cold comfort]

Send recipe looks a lot like canned biscuits and Chicken
Dumpling

I'll translate my mom's recipe for you

for three people:
±700ml chicken stock
400g chicken breasts
250g button or chestnut mushrooms, quartered
50g butter
50g flour
puff pastry shells (my supermarket sells these pre-made, but you can make them yourself like so)

- Get the stock up to a boil and cook the chicken on low, covered, for 15-20 min. Extract chicken and cut/tear into bite-sized bits.
- Meanwhile, sauté the mushrooms in a bit of butter. Season with salt and pepper and set aside.
- Melt the butter in a saucepan on medium heat. Add the flour and cook, whisking occasionally, for 2 min. Measure out 500ml of the stock and add it gradually, whisking well between each addition, until thickened. Check for seasoning.
- Add chicken and mushrooms to the sauce and divide over the pastry shells.

 

[AnOminous]

Two Reubens, one yesterday and one today. The first was an experiment that didn't turn out well. I substituted smoked swiss for ordinary swiss. I didn't think it would take over the flavor but it did, and tasted more like Gouda than swiss. Also I had the burner a little high, which resulted in the ingredients still being cold inside. I generally only want the sauerkraut cooler than the rest.

Today I went back to normal swiss. Instead of the cast iron skillet, I used the lid of the dutch oven, which has a grill on it, so the bread would have grill lines. I start by toasting the inner side of the bread so it's toasty on both sides, and this time, I heated up the corned beef in a separate sauce pan. Once the bread is toasted on one side, I flip it over and put the cheese on both slices, so the already hot bread melts the cheese. I layer it so it is bread-cheese-corned beef-Russian-sauerkraut-Russian-corned beef-cheese-bread with the kraut on the inside.

Also generally it's loaded so the sauce and melted cheese leak out when I press it and form crunchy little brown bits of cheese/sauce on the outside of the sandwich.

The second turned out much better.

Anyways, made some brookies. I like putting a small sheet of brownie and then swirling the top with cookie/brownie bits.
Also white chocolate instead of regular chips for the cookie. I like the taste better.

Since when I was about 10, one of my regulars has been Toll House cookie brownies. Very simple, just mix up some Toll House cookie dough, put in a glass baking pan, ta da.

 

[RussianParasite]

Not cooking as one might think of it. I cut open my first attempt at cured meat (Lonzino). Pretty basic thing with curing salt and juniper berries among some other things. Took about three months but wow was it worth the wait. Saves a ton of money for how much you can cure for cheap.

Going to try some salamis next.

 

[Sweeter and Savoury]

I made some Mead this year. A friend of mine has a kid whose a bee keeper so he gave me a couple of gallons of honey and I was like WTF do I do with this much honey so Mead it was.

Damn simple but rather tasty. I thought it be more sweet but instead it like a beer with an almost "flowery" taste. Next batch I will go heavier on the honey to see if I can't get a sweeter tang.

It's so easy to make that if you can get your hand on enough cheap honey I'd highly recommend you try making some yourself, shit's almost fool proof to brew.

 

[NyQuilninja]

I'll translate my mom's recipe for you

for three people:
±700ml chicken stock
400g chicken breasts
250g button or chestnut mushrooms, quartered
50g butter
50g flour
puff pastry shells (my supermarket sells these pre-made, but you can make them yourself like so)

- Get the stock up to a boil and cook the chicken on low, covered, for 15-20 min. Extract chicken and cut/tear into bite-sized bits.
- Meanwhile, sauté the mushrooms in a bit of butter. Season with salt and pepper and set aside.
- Melt the butter in a saucepan on medium heat. Add the flour and cook, whisking occasionally, for 2 min. Measure out 500ml of the stock and add it gradually, whisking well between each addition, until thickened. Check for seasoning.
- Add chicken and mushrooms to the sauce and divide over the pastry shells.

Thanks will trade recipe when I get a chance

 

[toilet_rainbow]

Prepared a St Paddy's themed feast on Sunday. Everything completely from scratch, because I can't find the pre-brined briskets locally.

Can't seem to find brisket in general, actually? So I wet brined a roast with the usual corned beef spices for six days, then rinsed it and slathered a mustard-brown sugar glaze on it before baking for two hours at 350 (as I only had a two pound roast). If I added nitrates to turn it pink and brined another day or two it would've been perfect. It was still tender and delicious, though, even as leftovers. Not too salty, either.

For sides, I made mashed potatoes, cabbage stewed in butter and pepper, and soda bread. Dessert was an Irish apple cake I got from an Irish baker blog.

Still felt a little festive the next day and made cottage pie. Mixed the leftover mash with egg before topping my ground beef/frozen veg mixture with it and baking. Came out fantastic. Just ate the last leftovers for lunch today and it was still as good as the day I made it.

 

[CIS White Droid]

I made enchiladas for dinner. Braised a chuck roast with a couple onions, a few cloves of garlic and some dried chilies (chili negro, guajillo, and New Mexico). Blended up the veggies and ~1 cup of the broth for the sauce, shredded the beef and mixed in a little of the sauce and broth. Dipped the tortillas in the sauce to make them pliable and topped the whole thing with some quesadilla cheese. It came out really good and I will definitely be making it again.