What Have You Cooked Recently?

[BelUwUga]

I've found adding a bit of olive oil before freezing is good, whether you're doing it fresh from a press or after roasting it (which may be what you mean by confit). There are also frozen herbs you can buy with tiny little ice tray things in it that can be reused. That way you can just use a cube at a time.

Olive oil is good for doing this with basil after processing it (or just to the leaves themselves). I generally add a layer of leaves to a freezer bag, spray it with olive oil, and repeat until it's filled. I have had it last as long as 2-3 years this way and still be entirely cromulent.

That's exactly what I did with the olive oil. Basically submerge the cloves in a measuring cup and leave it roasting in the oven at 235 until the cloves float. Then split the mixture between the cups in place of an ice tray. That's a great idea with the basil, I'll have to try it.

 

[John Andrews Stan]

That's exactly what I did with the olive oil. Basically submerge the cloves in a measuring cup and leave it roasting in the oven at 235 until the cloves float. Then split the mixture between the cups in place of an ice tray. That's a great idea with the basil, I'll have to try it.

You can also make your own garlic-infused olive oil like this. It’s included in this recipe for one of the best things I’ve ever made or eaten — and it’s always a huge hit for crowds. (The amounts are ballpark; a bit more or less of anything is fine. Tastes great hot or room temp.)

1 1/4 cups olive oil (save the EVOO for salads)
1 whole head garlic, tips chopped off and excess paper removed
2 pounds small pasta, e.g. fusilli or bowties
2 bunches fresh basil, torn to pieces
1 pound pancetta, finely diced and sauteed until half-crisp
1 pound feta cheese, crumbled
1/2 cup drained and chopped sun-dried tomatoes
2 cups cherry tomatoes, halved or quartered
Black pepper

Preheat oven to 300F. In small pot or ramekin, submerge garlic in olive oil. Cover with foil and bake about an hour, until garlic is soft and golden.

Cook pasta in boiling salted water until tender. Drain.

Pour garlic oil over pasta. Squish garlic cloves out of their paper and toss with pasta and all other remaining ingredients. Season with black pepper to taste. (Basil is torn so as to release the natural oils without bruising the leaves the way chopping does.)

I don’t eat pork anymore so haven’t had this in years and it makes me sad. Eat a bunch for me, pls.

 

[grump]

Lazy bum nachos

canned Black beans well drained
frozen sweet corn
chopped onions. Probably would have been better fresh but i was lazy and got frozen
bagged preshredded monterey jack
leftover chinese pork (improves the dish but can be omitted to make it even cheaper)
sour cream
tortilla chips (store brand)

combine black beans and sweet corn and microwave until hot.
add meat to mix and cheese on top and microwave until melted and meat is hot
add onions (I happen to like onions a lot so I am generous.) pico de gallo would probably be nice here too but I was too lazy and didn't want to spend too much.
serve with tortilla chips and sour cream. The dish is okay without cream but is fantastic with it.

This is a substitute for another lazy nacho recipe I've been doing for years which was just layering cheese, refried beans, pico de gallo, gucamole, onions, and meat on top of tortilla chips, that is cheaper due to omitting expensive ingredients.

 

[Shipping Steel]

My breakfast burrito.

1 Egg (Can be however you like them)
1 Hash Brown, cut in half
3 Strips of Bacon
1 Pork Sausage (Can substitute this with a beef sausage, kransky or whatever meat protein you are after.)
Cheese (American cheese works well here. I used grated cheddar and mozzarella)
Sauce of your choosing (Tomato Sauce is fine, but HP/BBQ sauce helps greatly)

Prepare all items prior to making your burrito. I cut the hash brown in half and placed them top and tail. The way I did mine was bacon as the base, hashies, sausage cut down the middle, cheddar and mozzarella then a fried egg on top. Give a squirt of your sauce preference and then wrap. I used my panini press to ensure the burrito was set.

 

[Adamska]

My breakfast burrito.

1 Egg (Can be however you like them)
1 Hash Brown, cut in half
3 Strips of Bacon
1 Pork Sausage (Can substitute this with a beef sausage, kransky or whatever meat protein you are after.)
Cheese (American cheese works well here. I used grated cheddar and mozzarella)
Sauce of your choosing (Tomato Sauce is fine, but HP/BBQ sauce helps greatly)

Prepare all items prior to making your burrito. I cut the hash brown in half and placed them top and tail. The way I did mine was bacon as the base, hashies, sausage cut down the middle, cheddar and mozzarella then a fried egg on top. Give a squirt of your sauce preference and then wrap. I used my panini press to ensure the burrito was set.

If you don't hate it, you could also use corned beef hash as your filling element and add in the eggs and cheese of choices for this too. It has a similar flavor mix for that sort of scenario.

 

[Must of been the wind]

lightly salted crackers with microwaved chicken tendies, tastes better than it sounds

 

[Judge Holden]

Ghost Pepper Gumbo with sausage and shrimp. Pretty much just used two small ghost peppers for a bigass pot along with the usual spicy shit you throw in cajun food so that the end result is hot as fuck without being inedible or obnoxious.

That being said I Frankenstein'd the recipe with a cassoulet by throwing my personal dysentery blend of mixed dried legumes (i.e. soy beans/black beans/kidney beans/chickpeas/pinto beans/cannellini beans/beluga lentils) which likely cushioned the harshness of the spice along with ensuring I get the authentic "anally raped by a baseball bat" experience of the dish

 

[Anasûrimbor Kellhus]

Just made another eggplant parm but I did a few things different. Last time I just kinda put the eggplant, coated it with a parm/breading/flour/egg mix, then put on tomato sauce and topped with mozzerlla and set it for 30 mins in the oven. This wasn't bad but it was very heavy on the crumbs.

Better way I found to do it, is I did the eggplant with the mix only for about 30 mins 400F in oven, THEN i transferred to a tray with marinara sauce coated on the bottom of the tray, then topped that with more marinara sauce, mozzarella, some tomato, and then the rest of my parm then put that in the oven at a lower temp until the mozzarella slightly browned.

came out like a lasagna but that's a feature not a bug lol. Very economic food to make as prep for this coming week.

love cooking with stuff from my garden got the eggplant and tomatoes from there.

 

[Absolutego]

If you want to do something interesting with a dutch oven, I present the lemongrass chicken:

-Get yourself a chicken corpse
-Blitz some lemongrass, onion, brown sugar and coconut oil in a blender
-Stuff that shit in between the skin and breast of the chicken
-Leave it overnight
-Set the oven to 375
-melt down like 2tbsp of coconut oil in a dutch oven (coconut-everything will be a theme here, we're going VERY south Asian)
-sear the chicken's top
-sear the bottom
-Add in a bunch of coconut water, up to the chicken's elbows (I told you there'd be a lot of coconut in this dish)
-Stick the clay pot in an oven for around 45 minutes
-Take it out, add more coconut water if needed, plus a ton of jasmine rice
-Bake for another 20 minutes
-Season as needed and dice a bunch of cilantro for the rice (unless you have the soap gene, then maybe settle for parsley)

 

[Triple Flutz]

As usual, I get busy and forget to post meals so many will be missing.
Homemade charros beans.
Mashed half of the leftovers with lard to make refried beans, which I made bean/cheese/chorizo quesadilas with.
Fried rice with soy garlic chicken and vegetables.
Homemade rosemary and garlic focaccia with tomato confit and an arugula side salad with lemon/garlic/oil vinaigrette.
Sautéed zucchini with summer squash, sundried tomatoes, mushrooms, and parmesan.
Homemade peruvian-style fish ceviche.
Street-style beef tacos.
idk why I can't remember more, I've not skipped a single day of cooking lmao.

We were sick and I made cabbage/tomato/potato/mirepoix soup because it's nostalgic to me as my parents made it a lot when I was growing up, we ate from it all throughout the week for lunch.

 

[OrionBalls]

It was supposed to rain and be cold today, so I planned for goulash. It was hot and dry. Made it anyway.

 

[toilet_rainbow]

I made some favorite dishes this week:

Lemon chicken with spaghetti
Butter chicken with basmati rice
Chicken wraps
Pan seared duck breast with duck fat roasted potatoes

There was a birthday this week so I also baked a chocolate cake with vanilla whipped cream frosting

 

[a terminal posture]

I made some pork picatta using sirloin pork chops, with a side of vinegar-based coleslaw. It was excellent.

 

[Marvin]

I got a decent sized swordfish fillet from the farmer's market today. Really good. I cooked it sous vide, nothing fancy, just some old bay, lemon juice, salt and pepper. It came out really well.

Swordfish is good. It's a really meaty fish. Almost like you're eating a steak.





My photography is shit this time though.

But yeah, I had it with some roasted potatoes (mid) and some minute brown rice and quinoa (decent).

Idk I need to improve my roasted potatoes game. Mine always turn out as just boring starchy chunks. Not terrible, but not particularly great either. I've had other people's roasted potatoes that really impressed, I need to learn the secret.

The microwave rice and quinoa was good. The topping on that is some asian spicy bean paste. I think the brand is laoganma. Solid versatile condiment.

 

[toilet_rainbow]

Swordfish is good. It's a really meaty fish. Almost like you're eating a steak

Idk I need to improve my roasted potatoes game. Mine always turn out as just boring starchy chunks. Not terrible, but not particularly great either. I've had other people's roasted potatoes that really impressed, I need to learn the secret.

Question for me: how well done do you cook your swordfish? I think I remember reading that it should be medium at most like with high quality tuna steak, but cannot remember.

Question for you: how are you preparing your potatoes? Are they still super firm after cooking? I find that I need to soak potatoes for at least thirty minutes (ideally longer) in water before chopping, soaking excess, and then cooking so that they’re firm but soft. I find air fryer is excellent at roasting potatoes, too.

 

[There She Glows]

Went fishing today and caught 6 black rock bass on one line I'm thinking of trying out Cantonese steamed style. does anybody have any other ideas for really fresh fish? I've done fish and chips and basic oven baked with seasonings a million times already so I'm looking for something new.

 

[John Andrews Stan]

does anybody have any other ideas for really fresh fish?

I prefer to keep it simple with good fish. I’ll usually just place it skin-side down in a hot pan with olive oil, then squeeze fresh lemon juice over it and cover the pan. The skin gets crispy while the lemon juice sort of helps steam it to whatever level of doneness you like. (A glass lid helps here, so you don’t have to lift it to see how done the fish is.) I generally just use salt and pepper to season, as fresh fish prepared very simply is best IMO.

 

[Syikeblade]

Made S'mores in the oven after having some delicious chicken and dumplings that I didn't cook.

 

[heisenbuug]

I grilled burgers the other day and topped them with homemade melted beer cheese, bacon, caramelized beer onions + jalapeños, and some fresh pretzel buns. My pictures were super bad but I'm so happy everyone liked it because I'm a vegetarian and was so anxious about fucking everything up

 

[AnOminous]

A Reuben on Klosterbrot (a thin dense German rye)

My method is toasting the bread on one side in a buttered skillet, flipping it over, and adding the ingredients. Swiss and corned beef (heated on the skillet before adding) on each slice, with sauerkraut and Russian dressing in the middle. (This way both the toasted bread and the hot corned beef melt the cheese from both sides and it ends up gooey while the bread remains crunchy.)

I made the Russian dressing. A half cup of Kewpie and then (without measuring anything), ketchup, super-hot St. Elmo's horseradish, super hot Colman's mustard, pressed garlic, Worcestershire sauce, minced capers, and a touch of hot sauce. I might have thrown in a couple other things, I forget. Maybe dill weed since it was out when I woke up.

My only mild gripe with the Klosterbrot is it doesn't slice well so I decided not to cut it in half like I usually do. Eating it whole is fine though.