What Have You Cooked Recently?

[CHARizard]

I made Japanese curry with sea bass, cod and a assorted medley of shellfish. Turned out good but I had to be really gentle to make sure the fish didnt disintegrate.

 

[cold comfort]

I did a kimchi jjigae inspired thing, but with just onion, green onion, kimchi, chicken broth, splash of sesame oil and soy sauce, salt and sugar, tofu on top. It was very tasty. And already plenty hot for me.

 

[Lone MacReady II]

Tried making my nonni's sauce and meatball recipe, quite traditional.

 

[Mordecai "3 Finger" Brown]

Tried making my nonni's sauce and meatball recipe, quite traditional.

View attachment 5782425View attachment 5782775

The color is beautiful.

 

[thejackal2]

Cooked eggs and potatoes with onion and toast three days straight as hangover breakfast on vacation with a few people. People are easily impressed, thankfully.

An air fryer really makes it a lot easier especially for just one or two people. Preheating takes only four minutes, and in general it cooks faster than anything but a microwave. I also do a lot of stuff in a dutch oven that just takes some chopping and sauteeing followed by a long stew.

Air fryer is versatile and fast. Good addition to a home kitchen.

 

[エボラちゃん]

Duck confit with vegs.

 

[56 others]

I made a baked salmon, off a whim so I didnt let it soak or anything, I just threw old bay on it. I learned what a broiler is, broiled it at the end, and now it has no flavor. Help.

 

[Adamska]

I made a baked salmon, off a whim so I didnt let it soak or anything, I just threw old bay on it. I learned what a broiler is, broiled it at the end, and now it has no flavor. Help.View attachment 5787084

No clue how you managed to make salmon flavorless honestly. My best guess is you overcooked it, since that looks notably past done towards dry.

Also would not have used Old Bay on it since Salmon has its own flavor; it just needs salt and lemon pepper honestly.

 

[thejackal2]

I made a baked salmon, off a whim so I didnt let it soak or anything, I just threw old bay on it. I learned what a broiler is, broiled it at the end, and now it has no flavor. Help.View attachment 5787084

The most important thing is to start with a good cut of salmon. Try and avoid the atlantic farm raised stuff, it just doesn't have the same quality as wild caught. But if you're not in a spot that has access to salmon year round might be hard. Great lakes and PNW in the US are obviously the best spots.

A dead simple salmon recipe is just preheat oven to 370, drizzle a little olive oil on the fish (butter is fine too) and rub some fresh rosemary, and maybe a little lemon juice and cayenne into the meat and then wrap it in foil and drop it in the oven. 15-20 minutes will do it depending on the thickness.

For sides I usually like rice and asparagus if you're serving a meal to people.

 

[gorgoroth7134]

Soup.
Sautee thinly sliced white onion and the thicker parts of bok choy in avocado oil with salt and garlic. Add equal parts beef broth, chicken broth, and water. Add in a dash of fish sauce and the leafy bok choy parts. Simmer till the bok choy is wilty.
Eat with white rice and pickled ginger.

 

[thejackal2]

Soup.
Sautee thinly sliced white onion and the thicker parts of bok choy in avocado oil with salt and garlic. Add equal parts beef broth, chicken broth, and water. Add in a dash of fish sauce and the leafy bok choy parts. Simmer till the bok choy is wilty.
Eat with white rice and pickled ginger.

That sounds good. I just tried a "sour" Vietnamese soup the other day"Bun Bo Hue". Some of the flavor combos the asians have come up with are wild.

 

[gorgoroth7134]

That sounds good. I just tried a "sour" Vietnamese soup the other day"Bun Bo Hue". Some of the flavor combos the asians have come up with are wild.

Blood and lemongrass? I need.

 

[Freshly Baked Socks]

I made a baked salmon ..., and now it has no flavor. Help.

If you are asking how *I* would "rescue" that salmon... I would turn that into salmon spread.

Break the salmon up with a fork, and mix with mayo or cream cheese.

Add lemon, salt, minced onion and pepper to taste. (I also like adding pickled jalapenos, or sweet pickles - this is a chance to reseason your meat).

Spread on crackers or toast.

SECOND CHOICE: Salmon Patties.

 

[AnOminous]

A dead simple salmon recipe is just preheat oven to 370, drizzle a little olive oil on the fish (butter is fine too) and rub some fresh rosemary, and maybe a little lemon juice and cayenne into the meat and then wrap it in foil and drop it in the oven. 15-20 minutes will do it depending on the thickness.

Incidentally if you ever want to cook fish (or even other things) while camping or at a beach party or somewhere with a fire, the foil method works fine, just bury it in hot ashes.

 

[Triple Flutz]

I like to just pan-fry salmon, tbh. Skin-on, cut into filets, one or two at a time max, dry the (de-scaled, ofc) skin thoroughly. Salt only, or salt and pepper, but I prefer to add the pepper near the end or before serving since it can burn with this method. I add a bit of neutral, high heat safe oil to the medium-to-medium high pan (depends on how hot your stovetop runs! You want to brown it lightly but not scorch it.) and place the filet skin-side down for like, 4-6 minutes depending on thickness. Once it's golden brown, I flip it for anywhere between 20 seconds and a minute, and done!
These are great to add to a Choo Chee thai curry, or you can make a pan sauce with what's left behind in your pan- I like butter, garlic, and lemon, but my MIL swears by cream-based pan sauce. White wine would also go well with the butter/garlic/lemon one, but that doesn't tend to last long when we have company over so I rarely have it on hand. Capers too if you're into them.
Anyway, I made pasta arrabbiata on Monday, and today, I made lemongrass grilled chicken lettuce wraps with a serving platter of homemade Korean cucumber pickle, daikon and carrot pickle, mint, cilantro, thai chiles, green onion, and kimchi.

 

[gorgoroth7134]

Made gougeres this morning with an aged rosemary sheeps milk cheese. They're amazing.
I follow this recipe whenever I make them but change up cheeses and spices: https://www.foodandwine.com/recipes/alain-ducasses-gougeres

 

[derpherp2]

I like to just pan-fry salmon, tbh. Skin-on, cut into filets, one or two at a time max, dry the (de-scaled, ofc) skin thoroughly. Salt only, or salt and pepper, but I prefer to add the pepper near the end or before serving since it can burn with this method. I add a bit of neutral, high heat safe oil to the medium-to-medium high pan (depends on how hot your stovetop runs! You want to brown it lightly but not scorch it.) and place the filet skin-side down for like, 4-6 minutes depending on thickness. Once it's golden brown, I flip it for anywhere between 20 seconds and a minute, and done!
These are great to add to a Choo Chee thai curry, or you can make a pan sauce with what's left behind in your pan- I like butter, garlic, and lemon, but my MIL swears by cream-based pan sauce. White wine would also go well with the butter/garlic/lemon one, but that doesn't tend to last long when we have company over so I rarely have it on hand. Capers too if you're into them.
Anyway, I made pasta arrabbiata on Monday, and today, I made lemongrass grilled chicken lettuce wraps with a serving platter of homemade Korean cucumber pickle, daikon and carrot pickle, mint, cilantro, thai chiles, green onion, and kimchi.

I like brushing whatever sauce on the non-skin side while the half with the skin cooks.
Then sauteeing it with whatever side it comes with alongside with the rest of the sauce.

 

[Day of the Cope]

Made some pork back ribs and ended up so tender you can slide them by running the back of a butterknife through them.

 

[CIS White Droid]

Made some bread to enjoy with dipping oil for lunch. The house smells heavenly.

 

[naaaaiiiiillllll!!!]

We have several recipe threads, but they are all very old and I do not want to necropost.

Anyway, does anybody have a good Salisbury steak/poor man's steak recipe? Everybody associates it with bad tv dinners or ghastly school cafeteria food but homemade Salisbury steak/poor man's steak is actually very good as well as cheap.

https://www.allrecipes.com/recipe/280901/chef-johns-salisbury-steak/

This is the one I use. It's amazing.

Seconding @salvuserit ’s recommendation. Chef John is one of the OG YouTube chefs and (when he’s not cooking something overtly fancy) his recipes are dead-simple and quite delicious. His Salisbury steak and oven baby back pork ribs are both in my sibling’s top 5 recipes list.

…and as alwayyysss, Enjoyyy…