What Have You Cooked Recently?

[Harambe]

Made peposo the other night for V day
Great stuff
Shank or chuck roast in cubes
Salt them flour them and Brown them
Add half bottle to bottle of red wine preferably a Tuscan wine or a chianti
Add cup of beef stock
Add 6-8 cloves of garlic
Add 20-30g of peppercorns crushed and ground and whole all do the best move is a mix
Bake in Dutch oven for 3 hrs at 350
Or just braise slowly for 3.5 hr

Serve over polenta or potatoes or crusty stale bread

 

[boofit]

 

[CIS White Droid]

I've been making a lot of "2 ingredient dough" flatbreads recently. I typically use an everything bagel seasoning in them but decided to try making a "sweet" one with some honey and lemon pepper. I was very pleased with the results and am now considering trying to make lemon pepper shortbread cookies.

 

[OrionBalls]

Golobki. Takes forever, but it reminds me of my Ma, and I found a beautiful cabbage. For some reason I'm craving lemon chicken soup, and I just happen to have lemons in the house. That might be dinner, tonight.

 

[newport100s]

Cooked some scrambled eggs. Man I love eggs.

You must be rich to afford that

 

[Mesh Gear Fox]

If you have time and are open to it I would love to hear as much as you are willing to share about your grandmother's method of making pierogis. Family recipes are a big deal so no pressure but any tips you can give would be appreciated.

I am so sorry it took me so long to respond. I actually missed your comment until a couple of days ago. Unfortunately, I'm in the process of packing up/getting rid of all the stuff in my mom's house. For the life of me I can not find her recipe book. I swear I packed it but I've gone through a number of boxes and can't find it. It's been quite some time since I've made them so I can't even recall some of the steps. I really am sorry, and of course now I want nothing more than to make pierogi.

 

[Señora Airi]

Made a chicken salad and swapped the mayonnaise for plain greek yogurt. Turned out rather well.

 

[Zeftax]

Made lasagna a few days ago, wanted to make strawberry pouches but had a well-timed call with grandma who talked me out of it because they would leak
so I added gelatin to them and made strawberry gel + vanilla pudding desert. Now what to do with the hard cottage cheese I bought to decorate the pouches with...

 

[rusty shackleford 1]

I made some hamburger steaks and gravy the other night with seasoned rice and roasted veg. I like mushrooms and onions a lot lol the hamburger steak is under there you just can’t see it

My favorite seasoning for hamburger steak is a package of beefy onion soup, Worcestershire, garlic powder and a shit ton of black pepper. I’m obsessed with those cabbage salad kits I eat one with just about every dinner I fix.

 

[pot of sneed]

I made beef chow mein, special fried rice and sweet n' sour chicken skewers. The skewers were premade so just baked them but the chow mein and special fried rice were made from scratch. First time and shitty plating but next time it should look better. Gotta use baking soda to get that extra tender beef!

 

[rusty shackleford 1]

Salsa attempt number two, I guess it’s salsa roja. The first time I didn’t realize how much pectin is naturally in the tomatillos and I did not wash them very well. My first attempt was liquidy while warm but gelled when cooled in the refrigerator and I had to add a little water and shake it up to make it salsa-like again the next day. I used mini tomatillos which are a little sweeter and less bitter.

Ok it’s not a beautiful picture but it’s a little different this time: tomatillos 1lb plus a regular large roma tomato, only 1 jalapeño cause the other had turned, garlic, one medium white onion, and one red bell pepper roasted in the oven at 400 for 25 minutes. I pulsed it with one large bushel of cilantro stems n all, better than bullion chicken about a tablespoon, two limes juiced, a can of rotel not drained, and I stirred in a half a raw red onion chopped fine plus oil salt and pepper once it was all combined. It tastes really really good, I will literally never buy jar salsa again now that I know cheap and easy it is to make at home.

 

[6wh78aa]

halibut fried in butter with sea salt and cracked pepper on top. took literally two minutes to cook and was pretty good.

 

[WhatInTheActualFuck]

Salsa attempt number two, I guess it’s salsa roja. The first time I didn’t realize how much pectin is naturally in the tomatillos and I did not wash them very well. My first attempt was liquidy while warm but gelled when cooled in the refrigerator and I had to add a little water and shake it up to make it salsa-like again the next day. I used mini tomatillos which are a little sweeter and less bitter.
View attachment 7002516
Ok it’s not a beautiful picture but it’s a little different this time: tomatillos 1lb plus a regular large roma tomato, only 1 jalapeño cause the other had turned, garlic, one medium white onion, and one red bell pepper roasted in the oven at 400 for 25 minutes. I pulsed it with one large bushel of cilantro stems n all, better than bullion chicken about a tablespoon, two limes juiced, a can of rotel not drained, and I stirred in a half a raw red onion chopped fine plus oil salt and pepper once it was all combined. It tastes really really good, I will literally never buy jar salsa again now that I know cheap and easy it is to make at home.

Wait until you make your own salsa verde. I try to keep some on hand at all times.

 

[6wh78aa]

chicken cesar wrap with fries and a dill pickle wedge

 

[rusty shackleford 1]

You guys were talking about sun dried tomatoes in the thread recently and I’ve never cooked with them before so I got some. I think I’m gonna make some kind of creamy shrimp pasta with this stuff, some spinach and some fancy-to-me BelGioioso Parmesan I have. I want to use the white cooking wine that I bought in a pasta sauce, I haven’t done that yet.

 

[There She Glows]

Pull apart milk bread with bacon and green onions

 

[rusty shackleford 1]

Sheet pan nachos

 

[Farsided]

I don't understand how you can tolerate John's bizarre voice inflection.

Hello this is Chef John! From Fooood wishes dot com.. With..! A humble Kiwi!

That's right, we're going to learn together how to eat a delicious fruit !
With a firm grip, seperate the flesh from the skin as a serial killer would do. Press gently all around outside... Around the outside, around the outside.

You are after all the John Wayce Gacy of how to eat a kiwi.
And we're done !

 

[Coffee Druid]

Steamed zucchini slices topped with some Italian sausage meat sauce. Call me a rabbit, but I actually prefer zucchini over pasta now. More flavor imo.

 

[Sweeter and Savoury]

Salsa attempt number two, I guess it’s salsa roja. The first time I didn’t realize how much pectin is naturally in the tomatillos and I did not wash them very well. My first attempt was liquidy while warm but gelled when cooled in the refrigerator and I had to add a little water and shake it up to make it salsa-like again the next day. I used mini tomatillos which are a little sweeter and less bitter.
View attachment 7002516
Ok it’s not a beautiful picture but it’s a little different this time: tomatillos 1lb plus a regular large roma tomato, only 1 jalapeño cause the other had turned, garlic, one medium white onion, and one red bell pepper roasted in the oven at 400 for 25 minutes. I pulsed it with one large bushel of cilantro stems n all, better than bullion chicken about a tablespoon, two limes juiced, a can of rotel not drained, and I stirred in a half a raw red onion chopped fine plus oil salt and pepper once it was all combined. It tastes really really good, I will literally never buy jar salsa again now that I know cheap and easy it is to make at home.

Try swapping out the jalapeno for a poblano. it will boost the flavor without adding more heat. you could also swap out the white onion for red one for more sweetness with less of that sulfur taste you tend to get from older white onions.

I also oven roast mine under the broiler until they get a nice bit of char going for even more punch. it don't matter how ugly they get as your grinding it to paste anyway.