What Have You Cooked Recently?

[Gar For Archer]

Calling it “cooking” is a bit of a stretch, but recently my local Costco stopped making those delicious turkey wraps so I just had to go make my own. The “recipe” is so god damned easy that I dunno why I didn’t look it up before, the pink spread they use is apparently literally just cream cheese mixed with cranberry sauce.

 

[AnOminous]

Made braised pork belly in a slow cooker. First I cooked them whole for an hour (probably should have cooked it for longer but I was too lazy). Then I fished the pork out, rinsed it, and sliced it into thin pieces. The I marinated the whole thing in a mix of dark soy sauce, cooking wine, sugar, ginger, and scallions for half an hour before tossing the whole thing marinade and all into the slow cooker again, adding some water, and cooking the whole thing on high heat with the lid off until the water evaporated and I was left with a thick sauce.

If I ever make it again I would try cooking it for longer so it melts in the mouth. As it stands they were a bit chewy.

This stuff is the ultimate comfort food, although I like the Chairman Mao recipe that is a lot of why he was so fat. Unfortunately pork belly isn't easy to get before they turn it into bacon, and I can only get it if I'm lucky enough to get to the local butcher when they haven't cut it up yet, or at another place further away where they often have it frozen.

I suppose I could ask them to reserve some and call me, but I haven't.

What you did seems really similar, minus star anise (which really helps). Also the red-cooked pork recipe Mao liked has the pork cubed, so each cube has a bit of the meat with a pad of fat at the bottom.

This is similar to the recipe I've used in the past: https://thewoksoflife.com/red-braised-pork-belly-mao/

Cinnamon, star anise, dried chili peppers, and bay leaves really bring this dish together.

One major difference in the dish as I've made it in the past is not cooking off the liquid with the meat in it, but waiting until the meat gets tender, then removing it and the sauce, deglazing the pan with Shaoxing cooking wine (both immediately after searing the meat and after the meat is finished), then reducing the sauce on medium, adding the meat back when it's done and bringing it back up to temperature before serving over rice.

This may be a little precious and can probably be skipped.

 

[Syikeblade]

I made a tater tots casserole for dinner

 

[Thomas Highway]

4 tablespoons of cannabutter.

1 10 oz bag of marshmallows.

6 cups of Fruity Pebbles.

I don't remember what I did today.

Technique tip: Put the butter under the marshmallows. Will result in less shameful burnt bits.

 

[burntgrilledcheese]

Apple butter babka with pecans

 

[Gar For Archer]

This stuff is the ultimate comfort food, although I like the Chairman Mao recipe that is a lot of why he was so fat. Unfortunately pork belly isn't easy to get before they turn it into bacon, and I can only get it if I'm lucky enough to get to the local butcher when they haven't cut it up yet, or at another place further away where they often have it frozen.

I suppose I could ask them to reserve some and call me, but I haven't.

What you did seems really similar, minus star anise (which really helps). Also the red-cooked pork recipe Mao liked has the pork cubed, so each cube has a bit of the meat with a pad of fat at the bottom.

This is similar to the recipe I've used in the past: https://thewoksoflife.com/red-braised-pork-belly-mao/

Cinnamon, star anise, dried chili peppers, and bay leaves really bring this dish together.

One major difference in the dish as I've made it in the past is not cooking off the liquid with the meat in it, but waiting until the meat gets tender, then removing it and the sauce, deglazing the pan with Shaoxing cooking wine (both immediately after searing the meat and after the meat is finished), then reducing the sauce on medium, adding the meat back when it's done and bringing it back up to temperature before serving over rice.

This may be a little precious and can probably be skipped.

If you have an Asian grocery store near you, they’ll likely have cuts of meat commonly used in Asian cooking. My local one has pork belly, short ribs and beef pre-sliced real thin that I use for bulgogi and gyudon, which is stuff you’d never really find in a normal grocery store.

 

[Maxxicus Callahan]

The opposite of poutine more curds than potatoes. Shamefully good but it was rather part of a breakfast with poached eggs, smoked, salmon and hollandaise sauce. This was just the excess left over that I didn’t add to the main dish.

 

[A Grey Cat]

chicken stir fried bok choy and peppers that came with my blue apron kit...but i chucked the small packet of rice and made a packet of shin bone broth ramen to make. It was better than friggin take out!


loving the kits i get in blue apron and hello fresh, too bad i gotta skip a week or so in order to have the money to pay for each delivery since i get paid bi weekly.

 

[CapricornusRex]

That bastard Rick Bayless started uploading again, so now I am ordering dried chiles to make mole using his recipe. Probably going to check the store for tomatillos to make his chilaquiles recipe with chile verde sauce. He's gonna make me a fat fuck by the end of the year.


Oh I also made a shepherd's pie with lamb recently. Shit was amazing.

 

[A Grey Cat]

I tried making scones and at first they looked ok but after a few bites of one my mouth was screaming at how awful they tasted.... Apparently I put too much salt and or baking powder (ugh which IS basically salt on top of salt dummy!) Not enough sugar to balance the flavors and ended up ruining what would have been perfectly fine scones. I'm usually a good cook but when it comes to baking if it's not premade like cake mix or a tube of cookie dough I'm all thumbs.

 

[EnemyStand]

I tried making scones and at first they looked ok but after a few bites of one my mouth was screaming at how awful they tasted.... Apparently I put too much salt and or baking powder (ugh which IS basically salt on top of salt dummy!) Not enough sugar to balance the flavors and ended up ruining what would have been perfectly fine scones. I'm usually a good cook but when it comes to baking if it's not premade like cake mix or a tube of cookie dough I'm all thumbs.

Eh, don't feel bad. Baking can be quite difficult to get just right.

As for me, I made chicken and black bean tacos.

 

[Crystal Golem]

I harvested a ton of black walnuts so I've been looking for good recipes for them. This Apple Walnut Bread was such a hit with the fam I had to make four more.

 

[NyQuilninja]

Made this homemade cream of mushroom soup with a baby bel cheese on top with hot buttered French bread.
Beyond indulged
https://www.chef-in-training.com/creamy-mushroom-soup/

 

[EnemyStand]

I cooked up some chicken and black beans for tacos, but had a lot of filling left over. So I cooked some Jasmati rice and mixed it up. Ah, chicken, rice, and beans. The staple's staples.

 

[Gar For Archer]

Made some Korean BBQ and mixed my own sauce using this recipe, searing it on my cast iron pan. Ate it with rice and Korean bean sauce wrapped in lettuce, with kimchi on the side. Tasted pretty great.

 

[AnOminous]

If you have an Asian grocery store near you, they’ll likely have cuts of meat commonly used in Asian cooking. My local one has pork belly, short ribs and beef pre-sliced real thin that I use for bulgogi and gyudon, which is stuff you’d never really find in a normal grocery store.

I do have such a store but they literally sell out the moment they open. There is a horde of restaurant buyers in line before the place even opens.

 

[Goyslop Muncher]

Made this homemade cream of mushroom soup with a baby bel cheese on top with hot buttered French bread.
Beyond indulged
https://www.chef-in-training.com/creamy-mushroom-soup/

sounds like way too much cream and butter, but I bet it was tasty.

 

[Absolutego]

My local grocery started stocking nopal cactus, so I made a mexican-style salmon with a nopal salad.
The recipe is pretty simple:
-put a cumin/ancho chili powder rub on the salmon
-Grill both the salmon and the nopal "leaves" (idk what cactus fronds or whatever are called)
-Pan fry some tomato and red onions slow to caramelize
-Make a sauce out of crema, jalapeno, and cilantro
-Mix the grilled nopal with the tomato/onion mix
-Put salmon fillet atop the salad
-pour the sauce everywhere

It was pretty damn tasty. I got super tired of using mustard every time I made salmon, this was a welcome break.

 

[Goyslop Muncher]

stir fry with chicken, vegetables, and a lot of garlic.

 

[NyQuilninja]

sounds like way too much cream and butter, but I bet it was tasty.

It's cream of mushroom so it's going to be creamy very creamy. The recipe is great and can be used as substitute for the canned stuff and it pairs well with bacon

Speaking of which

I poured the leftovers on to two grilled grass fed 2 inch thick t-bone steaks from the meat my family raised.