What Have You Cooked Recently?

₲litches said:
The trick is getting the skillet hot before you add the batter. That way the whole outside gets buttery-crispy.
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This is the way. That loud crackling and sizzling when batter hits pan? Absolute good shit (and good eatin'). I've been really craving chili and cornbread. This did not help. I usually just follow the recipe on the back of the White Lily bag.

Baked cinnamon rolls with cream cheese frosting for dessert tonight. Been a good couple years since I last made them from scratch.
 
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I have some lamb steaks that I'm not quite sure what to do with. I had thought ofmarinading them in lemon and rosemary, then searing and serving with cous cous and some other shit, but I did that a short while back. Suggestions appreciated.

I've also got a pair of beef racks that I really need to use for something, before the freezer burns them to dust...

Betonhaus said:
Up at 2am making chocolate rice pudding
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Why are you making chocolate pudding at 2am?
 
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Croque Madame (sort of, I didn't make the cheese sauce that normally goes with it) with romaine salad!
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Tonight I made one of my very favorite sammiches. Sadly I didn't think to get pictures before I utterly destroyed it.

Take your 2 slices of bread, I recommend getting bread sliced extra thin if you can. Butter one side of each and heat up your pan or grill. Now on the unbuttered side of each slice of bread put a slice of cheese, I prefer cheddar on one, Swiss on the other. You can substitute for whatever cheese you want. Munster also goes well on this, as does gouda. Now on one slice put turkey, and the other slice ham. In the very center stick a few good slices of a nice ripe avocado and a couple strips of well done bacon.

Now slap that shit together and grill the fucker. Be careful when you flip it. Serve with fries or onion rings. (I went with the onion rings tonight.)

Absolutely one of the best sammiches ever invented by anyone.
 
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teriyakiburns said:
I have some lamb steaks that I'm not quite sure what to do with. I had thought ofmarinading them in lemon and rosemary, then searing and serving with cous cous and some other shit, but I did that a short while back. Suggestions appreciated.
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Have you some cumin?
Cumin lamb chops/steaks are delicious and go well with rice and bok choy stir fried with mushrooms.

teriyakiburns said:
I've also got a pair of beef racks that I really need to use for something, before the freezer burns them to dust...
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Tomahawk or short rib?
I'd stew them with carrots, potatoes, and onions/shallots if they were short ribs.
You can skim off the grease (there will be a great amount) and save it up for cooking vegetable dishes later.
The taste is exquisite.

Betonhaus said:
That's unrelated.
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I sense a correlation coefficient of 0.999999999999999999999999999999999999999999999999999999999999999.
 
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I did grilled chicken leg quarters with tahini sauce and a lemony orzo salad with kale. I can't wait to make it in the summer when I have fresh stuff from the garden.

All this shit popping off in the Levant got me dreaming of tahini, I love that whole Mediterranean/middle eastern flavor profile.
 
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15 bean soup.
Cut up a package of Bacon, fried till crispy.
Took out the bacon and sautéed a red onion in the bacon fat
added some garlic
Then added the beans that had been rinsed and soaking for a while
thing of chicken stock, water, bay leaf, beef bullion and put it in the instant pot. (set to 2 minutes, natural release for about 30)
Then added a chopped up carrot, chili powder, spice mixture and a bit of the bacon. Put it on for another 2 or 3 minutes at pressure and natural release for another 30
stirred in the rest of the bacon, a bit of lemon juice, salt and pepper.
Served over rice.
 
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It's that time of the month where money's short again, so I made my ~2$ pizzas and have been enjoying them inb4 starvation mode starts to creep in again:

Basic A.P. Flower and Yeast
Basic Seasoning and Oil- Up to preference for dough and sauce
Tomatoes
Bacon scraps
Parm. Cheese

God Bless the Swedish overlords that brought us Lidl.

When I'm back in the grey at least I'll make more and share a pic, will edit if I can find one I took last time.
 
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A few kiwis convinced me to buy a cast iron skillet last year. I decided to cook a T-bone steak in it - nothing too fancy, just some salt, pepper, rosemary, and garlic. It actually turned out pretty well, with the searing being deliciously crispy. It's one of the better steaks I've made so far, and I admit that I'm an absolute noob at cooking steaks.

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Was craving nachos, the overpriced kind you get at the cinema. made up a bechamel sauce and turned the heat right down. Added the cheapest nastiest plasticky individual-wrapped cheese slices and slowly stirred until they melted. I then added chopped-up jalapenos from a jar and some of the vinegar brine they came in. Used the cheapest own-brand tortilla chips I could find instead of doritos since doritos are really fragile. It was amazing.
 
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