What Have You Cooked Recently?

Someone suggested taco seasoning used for the hamburger patty with melted cheddar cheese. I did that with a brioche bun, mustard on one side mayo on the other with lettuce, tomato and Avocado. I did a side of baked veg comprising bell peppers, red onion, zucchini, baby eggplants, and carrots mixed with Italian herbs and oil.

It was yummy. Would give a photo but not sure how to do it on the phone as the last time uploaded one got a being naughty ticking off for not doing it correctly.

Edited: not to sound catty...I am just an idiot on my cell phone. And fixed my grammar and spelling.
 
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Tonight I did some really good chicken on my indoor range top griddle. I seasoned it with this amazing spice mixture I discovered online that I make constantly. It's good on chicken or pork, shit it might even be good on beef or seafood but I tend to use it solely for chicken and pork.

Lemon Rosemary Blend:
1/4 cup coarsely ground pink Himalayan salt
1 tablespoon raw sugar
1 tablespoon black peppercorns
1 tablespoon crushed red pepper
1 tablespoon coriander
1 tablespoon fennel
2 tablespoons fresh rosemary, finely minced
Zest of 1 large lemon

Blend together the fennel, coriander, red pepper, and black pepper in either an electric spice grinder or a good old fashioned mortar and pestle (I use the latter for everything but the red pepper, which I grind in the former to achieve a finer grain). Mix together with all other ingredients and toss thoroughly, allow to dry for an hour before bottling.

I gave the chicken a good coating of this blend and seared it up on my hot griddle, lowering the temperature from high to medium after I'd attained a good sear and locked in the juices. And oh boy, was it moist and juicy chicken. When I carved it up on the cutting board it left a nice puddle of drippings, which I scraped up and dropped back over the chicken before serving.

But now I also had a zested lemon left over from making the spice blend. So I decided to combine the lemon juice with a teaspoon of garlic salt, 2 tablespoons of butter, and 2 1/2 cups of light chicken broth, and used it to boil some rice as a side dish. It turned out extremely well, paired perfectly with the chicken. Served it with some buttered mixed veggies.

Absolutely stellar dinner. One I don't make nearly often enough.
 
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We've got a place here that sells smoked pork butts for $15. That's something I can STRETCH. That's a deal. I was so tired last night, but you still have to feed the humans you live with. For some reason they have to eat everyday. It's weird. Anyway, I picked up some beans and threw together some baked beans, got some buns to toast up and that was dinner. Were all food groups represented? More or less. It was tasty and I was in bed by 8.
 
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I was starving and had one bun left from making hamburgers so I made a tasty BLT. I think this is what heaven must taste like.
 
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AnOminous said:
Used all the leftover prepped ingredients from the last couple days to make fried rice with doubanjiang instead of oyster sauce. That's the Szechuan ingredient I accidentally got instead of chili sauce because I don't know Chinese, and have been wondering what to do with since. It's very intensely flavored (not particularly hot but pungent) and appears to be great in fried rice.
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That’s the shit you got that had lima beans of all things in it, right? Try doing something more towards nasi goreng if your going that route. My gut says the result’ll be better, but I like sambal a lot and aren’t fond of beans.
 
Takayuki Yagami said:
That’s the shit you got that had lima beans of all things in it, right? Try doing something more towards nasi goreng if your going that route. My gut says the result’ll be better, but I like sambal a lot and aren’t fond of beans.
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Oh, my sweet summer child. You just haven't had limas or, as we call them, butterbeans done correctly. Get some fat back, boil those babies until almost unrecognizable, make some cornbread, not just cornbread, I'm talking granny's cornbread and serve it up with cucumbers, spring onions and hot sauce. Then let's talk.
 
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Whatthefuck said:
Oh, my sweet summer child. You just haven't had limas or, as we call them, butterbeans done correctly. Get some fat back, boil those babies until almost unrecognizable, make some cornbread, not just cornbread, I'm talking granny's cornbread and serve it up with cucumbers, spring onions and hot sauce. Then let's talk.
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I hate lima beans but to be fair, I only ever boiled them in straight up water with a little salt.
 
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Takayuki Yagami said:
That’s the shit you got that had lima beans of all things in it, right? Try doing something more towards nasi goreng if your going that route. My gut says the result’ll be better, but I like sambal a lot and aren’t fond of beans.
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Broad beans (also called fava beans), right after chili, but the pungent flavor is more intense than the fairly slight heat. I hadn't been familiar with it because I never tried making Sichuan, but it's a major ingredient in mapo tofu, so I'll probably try that too at some point.

Sambal is recommended as a substitute for it, and it really doesn't taste "beany" at all unless you're thinking of the other highly fermented bean pastes. It sort of has a bit of the taste of natto with some heat, but without the foul smell or slime. It's also like a fish sauce but without fish, if that makes any sense.

It was a fun find because I'd never heard of it before and at first couldn't even figure out what it was (Google Image Search worked), and after that what to actually do with it.
 
an onion
a yellow bell pepper
sauteed them with olive oil and some salt

shred a leftover costco rotisserie chicken, throw that meat in, stir it up, turn it to low

mix up a shot glass of mirin (because that's what was left), a quarter cup of shao chu whatever cooking wine, quarter cup soy sauce, red pepper flakes, cayaanee, a tablespoon of black bean garlic paste, tablespoon or two of hoisen sauce, some chili powder

tossed in some spaghetti

quite nice
 
Chicken and dumplings using canned Grands buttermilk biscuit dough for the dumplings. If it's good enough for Kent Rollins it's good enough for me (he used it for Beef Wellington instead of puff pastry).

Hot sauce from the garden peppers, mostly scotch bonnets, but with a couple habaneros and one of the Havasus that got really big, mottled red and slightly hot, cut into slices and forced into a flip-top Grolsch bottle until no more could fit, with some crushed cloves of garlic, apple cider vinegar, and dark brown sugar. Even before shaking it, much less letting it steep, a drop on the tongue is sweat-inducing. I will have to dilute this stuff with Tabasco just to use it.

Not bad for two humble and common peppers not particularly known for extremes.

Also the idea is not actually blending and incorporating the peppers, but simply adding more of the other ingredients when the liquid runs out. It should be good for several batches. Unfortunately this is most of the crop so far this year for three plants, but I anticipate having it into the winter.

And tomorrow I'm planning on making Townsends' potato bread.
 
It's not done yet, but I'm currently about 16 hours into a 24 hour slow cooker chicken bone broth. It's my first time doing it but so far it's smelling good.

I like bone broth, but it costs on average like $3-$4 for 8 ounces depending on brand and size at my grocery store. I bought about $10 in ingredients and i think I'll wind up with 2-3 quarts of broth? So much cheaper.

I used some leftover leg bones from a dinner yesterday, some chicken necks and feet. Then added some chopped carrots, onions and celery. Seasoned with lots of rosemary, lemon slices, bay leaves and peppercorns. Side note: I have pet chickens just for eggs, but I have no qualms with eating chicken. But I will say chicken feet are the closest I've come to being a little weirded out. They have a lot of collagen though so they're great in bone broth.
 
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TC-P said:
I agree chicken feet are not something I would eat willingly.
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Yeah. It helps that I'm not eating them directly. Once the broth is done and strained I'll probably toss them, or see if my friend's dog can eat them. I may keep the veggies and puree them with a little broth into a soup though. I'm surprised my grocery store had any feet to be honest.
 
The potato bread.
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Yes, the blemishes are bits of potato that somehow eluded the ricer. Luckily there were none actually inside.
 
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Gonna make chili tomorrow; would pinto, kidney and garbanzo be a good bean combo?

As far as most recent I made squash pancakes just to get rid of the damn things someone else decided to grow. Green onion, garlic, egg, flour, too much salt or baking soda I think. Didn't measure at all.
 
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