What Have You Cooked Recently?

[AnOminous]

It was so easy and the results were so good that I wish I had done it sooner. I'm planning on making donuts and beignets next.

Beignets are great right out of the fryer so hot they practically burn your tongue. Or actually burn if you are so eager to get to them you don't even care. You can't even get that at Cafe du Monde.

 

[Kit Marz]

Beignets are great right out of the fryer so hot they practically burn your tongue. Or actually burn if you are so eager to get to them you don't even care. You can't even get that at Cafe du Monde.

That's my hope for it. Beignets are good, but I always feel like I'm missing something if they aren't fresh from the oil

 

[AnOminous]

After the first disaster, did the first of two sous vide New York strip steaks, mine medium-rare, and with my usual caramelized onions.

Absolutely perfect, what I usually shoot for and slightly miss to my own annoyance. Cooking it EXACTLY to the temperature I want is a huge boost.

I think I really like this object. Instead of trusting my own dumb instincts and inability to pay attention, I can just punch in the number I want, and get back what I want.

The other steak is getting well-done and it's not for me. As usual I tried to argue against doing it this way but whatever, I'm making it for you, so you get it done the way you like.

I think that will be good too.

 

[There She Glows]

A friend is a baker at a local bakery and gave me a loaf of apricot ginger brioche bread. Just turned it into baller French toast.

 

[Aiōn]

I made a Nando's chicken pita with homemade fries. I haven’t eaten at Nando's for years at this point but it tasted pretty close to what I used to get when I went there.

I used the medium sauce and marinade and made a lemon herb mayonnaise with tomato and cucumber.
I baked my fries in the oven at the highest temperature setting and served them with peri peri salt and perinaise.

I also made a waffle with fruit and Greek yogurt.

 

[Frostnipped Todger]

I made brisket, leek and celeriac gratin, and a cucumber salad last night.. Was even better tonight.

 

[derpherp2]

Slow cooked pulled pork: I'm trying to figure out a lazy way to make this shit without having to cut up a pork shoulder - since apparently people don't sell boneless pork roasts anymore (also I'm running out of room on my freezers somehow), stew meat comes closest but it's literally twice the cost. Oh well. Put it on some hawaiian rolls I toasted garlic butter on.

Used the sauces and shit afterward to slow cook some bbq beans with bacon bits too. Then air fried some fries and made some instant mashed potatoes.

I also made a waffle with fruit and Greek yogurt.

Putting peach preserves on a waffle that has french vanilla on it is so fucking good.

 

[indomitable snowman]

BBQ chicken tacos with pico de gallo and refried black beans on a warm corn tortilla.

 

[Asterism]

i made cajun spiced shrimp alfredo with tomatoes, spinach, and a lil bit of mozzy on top
was good

 

[HONKY DESTROYER]

I cooked a German tourist he was delicious

 

[Betonhaus]

I cooked a German tourist he was delicious

How was his bratwurst?

 

[エボラちゃん]

Pork sausage with lentils:

Easy comfort meal that's 4 servings, served with a carrot salad, bread and cheese.

Here's the recipe:

Spoiler: Main dish + side

Total prep time: ~15 mins
Total cook time: ~1 hour

Ingredients:
- 4 pork sausage
- ~300gr (10oz) French Le Puy green lentil (or generic dried lentils)
- 1 large red onion (diced)
- 1 medium bell pepper (diced)
- 1 garlic clove (chopped)
- 2 teaspoon of tomato paste
- 1 tablespoon of olive oil
- thyme, bay leaves, herbes de provence spice mix (or add oregano, rosemary, summer savory)
- black or pepper berry mix ( add salt if needed)
[Bonus ingredient: smoked bacon bits if you want to add extra flavor.]

Step 1:
Heat your pot medium-high (~6.5/10) with a tablespoon of oil and soak the lentils in water.
Step 2:
Add the sausage (and bacon bits) to brown for around 5-10mins, prepare the vegs in the meantime.
Step 3:
Add the vegs to the meat and cook for another 5 minutes, drain the lentils.
Step 4:
Stir in the lentils, 2 teaspoon of tomato paste and the spices. Cover the lentils with water.
Bring to a boil and cover for 15 minutes.
Step 5:
Remove the cover and lower the heat to simmer for another 25 minutes. Stir every 10 minutes and control the firmness of the lentils, add water if needed.
Suggestion:
Prepare a side dish like a salad or appetizers.

Bon appétit!

Bonus recipe:
Easy carrot salad (~4 servings)
Prep time: 10-15 mins

Ingredients:
- 4 medium carrots (shredded)
- 1 garlic clove (minced)
- 1-2 spring onion or 1 shallot (minced)
- parsley (chopped, fresh or frozen)
- 1/2 squeezed lemon
- 1 tablespoon of olive oil
- salt & pepper

Step 1:
Peel carrots, mince the garlic and onion/shallot, in a bowl mix the lemon juice, olive oil and seasoning.
Step 2:
Shred the carrots in a bowl, add all the ingredients together, toss the salad and store in the fridge.

 

[Kit Marz]

Last night I decided to make use of my left over oil and try and make a copy cay Chick-fil-A sandwich recipe. It legitimately surprised me how close it tasted to the real thing. I let the chicken marinate in pickle juice overnight and the batter consisted of flour, powdered sugar, salt, pepper, msg, paprika, celery salt, and garlic powder. Then while the oil was still hot, I fried up some waffle fries. I would definitely do it again. All in all I spent something like $2.50 for the meal compared to the usual $10 if I got it at the store

 

[Triple Flutz]

Missed cooking whilst away on vacation, glad to be back at it.
Kids immediately begged for pork chops, so we had those with roasted vegetables and a green salad.
Today, I'm making a beef stew with homemade bread, which as per 95% of the time, will just be a no-knead dutch oven bread.

 

[CIS White Droid]

I made what I'm calling "middle eastern curry" with some boneless, skinless chicken thighs. I used a spice blend I made with a shawarma mix base. It came out really well, mildly spicy and very flavorful. That being said I used way too much liquid and, in the process of cooking down, the chicken turned to shreds. Lessons learned for next time.

 

[Marvin]

I made brisket for a Passover seder this year. I used this recipe. It turned out fantastic.

I cooked it sous vide at 155 for about 28-30 hours, then finished it in my oven for a few hours.




Highly recommended. Impossible to fuck up, even for me.

Next I might try it with beef chuck.

 

[There She Glows]

Butternut mac and cheese with roasted brussels sprouts. Mashed butternut squash was a great substitute for half the usual amount of cheese. Got eaten up very quickly.

 

[Testament]

Rainbow Bow tie pasta (as in the italian coloured variety), along with sauteed muhrooms and shrimp mixed in with some garlic chips I made from scratch.
Was pretty good, but I don't think I added enough mushrooms and shrimp. Felt like mostly pasta.

 

[Shagedan]

Slow cooked pulled pork: I'm trying to figure out a lazy way to make this shit without having to cut up a pork shoulder - since apparently people don't sell boneless pork roasts anymore (also I'm running out of room on my freezers somehow), stew meat comes closest but it's literally twice the cost. Oh well. Put it on some hawaiian rolls I toasted garlic butter on.

Used the sauces and shit afterward to slow cook some bbq beans with bacon bits too. Then air fried some fries and made some instant mashed potatoes.

Putting peach preserves on a waffle that has french vanilla on it is so fucking good.

Buy a Dutch oven. Sear whole bone in pork shoulder on all sides. Cook mirepoix in the remaining fat/oil, deglaze with wine, then add the pork butt back in, let it bake covered for about 2 1/2 hours. You can’t even put a temp probe in it’s so tender.

Last time I did this I trimmed the top fat off, I’ve seen people cook uncovered fat up to make cracklings.

 

[NyQuilninja]

Plan on making chili will post pics later and cornbread.
It's going to be fire