What Have You Cooked Recently?

WhatInTheActualFuck said:
Super straightforward and it sounds like it'd be pretty great either straight up or with some flat pasta like tagliatelle or even just egg noodles. With just a splash more acid (even just a squeeze of lime while finishing), I'd love to try it with creamy mashed potatoes.
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This one i make to serve with white rice, but if you want the pasta one i got you, but there some changes, also a personal recipe

It's basically the same one, but you lose the zucchini, bell pepper and chicken breast, and add carrots to the sauteed vegs, also diced

But this version i reduce table wine right after sauteeing the veg and before dumping protein back in. The tomato sauce is swapped by passata (good) or canned italian tomatoes (best)

Simmering is longer too, around 40 minutes, you might want to add the stock of your choice, water is fine too. Then you toss with pasta (usually use penne for this) with a little butter, then serve with parmesan
 
Puffer with smoked salmon.
easy, potato, onion, egg, in clearified butter. you but the salmon on top to gently heat it after you flip-


i think you american know it as latkes. kikes stealing german food was a main reason they had to go into the oven,
 
Chicken with sautéed diced zucchini, mushroom, garlic, Italian spice mix, cream cheese sauce with Greek yogurt and a splash of lemon juice, parsley and chopped celery leaves. Served with pasta and grated Parmesan.
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I’ve been experimenting with Hassleback potatoes and they are delicious. What I do is shove a chopstick in them to get the cuts as deep as possible without breaking the potato, parboil them, and then do a dredge of flour, cornstarch, and various spices. Dredge, flour, dredge. You have to get the dredge in between all the cuts, and once you deep fry they all fan out and you have this amazing crisp with a soft and fluffy interior. Put whatever sauce you want on it, it’s so good.
Cutting them right so the cuts fan out takes a little practice, but once I get everything down consistently I’ll post a proper recipe.
 
Headed to game night at a friend's place tonight so as my snack food contribution I'm making smoked bacon-wrapped jalapeno poppers.

Stuffing started as a typical cream cheese and cheddar, but I added some Korean flavors this time - a tiny bit of soy and sesame oil, a nice dollop of gochujang and some ginger, along with some finely diced habanero to bring a little fruity heat.

They smell fantastic so far, but we'll see how they're received.
 
Copycat Chick-fil-A fried chicken sammiches. Actually made these last night as well, but didn't take any pictures. I was still hankering for them, so it's an encore performance. I still had a whole jar of pickle brine in the fridge because I always save it (Claussen is my favorite, but any will do).

The recipe I follow (here) says to only marinate the chicken in pickle juice for half an hour; I always go for way longer - 4 hours today. I also whipped out the meat mallet to get the breasts a little thinner and more uniform so they would cook evenly and all the way through. Made the sauce and mixed up the seasoned flour mixture, dredged twice, fried until crispy.

Sauce, tomato, lettuce, and pickle on a potato bun. The breasts were still pretty thick but they turned out great. One of my favorite things to make (and eat). Even if we had a Chick-fil-A in town, fast food prices are hard to justify anymore.

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Tis the season, I got my first funeral of the new year. Got the menu down, except I'm not sure if my second protein should be roasted chicken or pork loin. There are apparently a lot of great-grandkids, so I was thinking chicken. What do you guys think? The rest of the menu is scalloped potatoes, salisbury steak, and roasted broccoli, as per the request of the family. (I usually try to avoid ham or pork this early into the new year, but can definitely be flexible. And for some reason, I don't get much request for Italian or seafood. Most people don't even care what I make, which is totally understandable, given the circumstances, so I tend to stick with what local people here consider comfort foods. Fatty and filling.)
ETA- Too late for advice, the chicken was looking delicious and plump, and the pork just seemed too lean. Some sage oil, fresh herbs, and a bit of lemon at the end, and it should be delicious. Now I just hope I don't make it look anemic. The ovens at the church are spotty, sometimes. Have a great weekend, and please, hug someone you love.
 
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I made grilled pork belly with cold noodles and i also made some fresh cucumber kimchi. I wrapped the pork in lettuce leaf with a little rice and put kimchi on it.. it was heavenly. The vinegar from the cold noodle helps cut back the fattiness of the pork. I also made steam crown daisy and I make a sauce with sugar, sesame oil, and soy sauce which is very good. I want to make lamb chop or a pierogi next time... I see videos of it and it looks very delicious
 
OrionBalls said:
Too late for advice, the chicken was looking delicious and plump, and the pork just seemed too lean.
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For sure the correct choice. I really like pork loin but it definitely leans, well, lean and dry.

The grocery store near me had an amazing meat sale and I snagged 80 lbs of various meats for $90!!** So I made baked chicken leg quarters and spicy veggie rice for dinner. Soy sauce/ginger/garlic glaze on the chicken. Skin got a little black under the broiler but it isn't over-burnt, just nice and crispy. The rice turned out absolutely perfect, though next time I'll add more veggies.

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4 lbs of chicken wings, 11 lbs bone-in pork sirloin, 30 lbs chicken leg quarters, 20 lbs boneless skinless chicken breast, and 15 lbs of bacon. Yes, really. So glad we have a chest freezer.

Now if only I could find beef that wasn't $7/lb.
 
Pickman's Modeling Agency said:
For sure the correct choice. I really like pork loin but it definitely leans, well, lean and dry.

The grocery store near me had an amazing meat sale and I snagged 80 lbs of various meats for $90!!** So I made baked chicken leg quarters and spicy veggie rice for dinner. Soy sauce/ginger/garlic glaze on the chicken. Skin got a little black under the broiler but it isn't over-burnt, just nice and crispy. The rice turned out absolutely perfect, though next time I'll add more veggies.

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4 lbs of chicken wings, 11 lbs bone-in pork sirloin, 30 lbs chicken leg quarters, 20 lbs boneless skinless chicken breast, and 15 lbs of bacon. Yes, really. So glad we have a chest freezer.

Now if only I could find beef that wasn't $7/lb.
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Rice looks great

What's the recipe?
 
souschef said:
Rice looks great

What's the recipe?
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This is the recipe I used to guide me: HERE

I wanted to make the rice in my electric pressure cooker. You'll need equal parts chicken broth or water and basmati rice (original recipe called for 1-part rice to 2-parts water, but the pressure cooker is a bit different). Rinse the rice in a fine strainer until the water is clear, then allow to drain while you heat up a little oil in a frying pan on medium heat. Add your spices to the oil: curry powder (turmeric and paprika if you don't have that), smoked paprika, habañero powder or cayenne or other "hot" element, garlic powder, onion powder. Let the spices bloom for a couple minutes, then add the rice and stir to coat it in the spice oil. Stir to keep the rice moving in the pan for another few minutes until the rice toasts up a bit. Add rice to the pressure cooker with the liquid, check the salt and add to taste, then bring to pressure and cook for 6 minutes. Once it beeps, let it sit for a further 10 minutes before releasing pressure.

I cooked the veggies in the pan rather than adding them to the pressure cooker because I didn't want them to get mushy. Onion, bell pepper, and the remainder of a bag of frozen peas is what I had on hand, but you could use whatever veg you like. Once the rice is done, add the veggies and mix in.
 
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Pickman's Modeling Agency said:
This is the recipe I used to guide me: HERE

I wanted to make the rice in my electric pressure cooker. You'll need equal parts chicken broth or water and basmati rice (original recipe called for 1-part rice to 2-parts water, but the pressure cooker is a bit different). Rinse the rice in a fine strainer until the water is clear, then allow to drain while you heat up a little oil in a frying pan on medium heat. Add your spices to the oil: curry powder (turmeric and paprika if you don't have that), smoked paprika, habañero powder or cayenne or other "hot" element, garlic powder, onion powder. Let the spices bloom for a couple minutes, then add the rice and stir to coat it in the spice oil. Stir to keep the rice moving in the pan for another few minutes until the rice toasts up a bit. Add rice to the pressure cooker with the liquid, check the salt and add to taste, then bring to pressure and cook for 6 minutes. Once it beeps, let it sit for a further 10 minutes before releasing pressure.

I cooked the veggies in the pan rather than adding them to the pressure cooker because I didn't want them to get mushy. Once the rice is done, add the veggies and mix in.
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I'd expect them to be mushy with this technique but your grains look great. Never did on pressure, but then again i have no experience with basmatti, as our rice is regular long grain, not even wash is needed, but i enjoy toasting them though
 
souschef said:
I'd expect them to be mushy with this technique but your grains look great. Never did on pressure, but then again i have no experience with basmatti, as our rice is regular long grain, not even wash is needed, but i enjoy toasting them though
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I've definitely gotten it mushy in the past (using regular rice), but this time it was spot-on!
 
Pickman's Modeling Agency said:
I've definitely gotten it mushy in the past (using regular rice), but this time it was spot-on!
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Toasting definitely helps with regular rice, but what changed it all for me was the resting time after cooking, the recipe you posted says 5min, but i usually go for 10

Then after fluffing with a fork i transfer to a flat container and spread it, so the starch won't set in after refrigerating, never ended with a cinderblock of rice again
 
I did a really simply marinaded pork + broccoli stir fry over rice. One of my friends suggested a while back to steam the broccoli in the microwave in a covered bowl first, and then add it to the pan to cook the rest of the way. It feels like such a cheat but it helps the whole thing come together faster, so :biggrin:

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I made char siu with fried cabbage and mushrooms with a mound of sticky rice. Tasty and I didn't hate running the broiler to get the char since it's so cold out.

If you guys have never had char siu, I highly recommend it, it's my favorite Chinese BBQ.
 
I discovered a picture folder on an old HDD a couple of days ago and discovered some pics i thought i had lost ages ago. It goes a bit against the spirit of the thread because these are not recent (these were taken 2011 according to EXIF data) but i share them anyway because man, i was eating good back then!
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Some potato dish with, i think, minced beef in it.
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Steak and scrambled eggs with cheese on top
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Scrambled eggs with shrimp, for some reason i place amteurishly cut ham on it.
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Steak and salad, nothing snooty.
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Some fish filet placed on rucola and i am pretty sure that is store-bought Hollaindaise on top.
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Chicken breast on salad, the red berries might be cranberries. Pretty sure i was dieting at the time.
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Pasta with Scampi where i am 100% sure i can do it at least twice as good these days.
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Giant steak, fuck knows where i bought that.
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Classic melanzana, with way too thick cut eggplant.
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Gyros-style meat with a potato, tomato and feta gratin.
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My first attempt at a frittata/torta. Just eggs, potato and i am pretty sure the green stuff is basil and parsley. I remember this was very good.
 
I made a take on pomme boulangère (bakers potatoes) and they were absolutely amazing.
Not my pic but just so you know what it looks like:
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What you do is in a dutch oven or cast iron skillet caramelize a bunch of onions, and once they’re ready layer on thinly sliced potatoes to cover it all. Then pour over some stock of your choice until it covers the potatoes, and bake at 350 uncovered until the stock reduces and the potatoes start to get some color.
Then what I did was roast some chicken thighs and legs with butter under the skin on top of the potatoes with some herbs, absolute perfection. I used some pho broth we had in the freezer, and you just can’t beat that. The stock and butter and onions just condense into this rich, deep flavor with buttery, creamy potatoes with some nice browning on top, can’t recommend enough.
It’s potatoes and caramelized onions, you can’t go wrong, give it a shot.
 
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Me and a friend got tripped out on a magic mushroom chocolate bar recently and proceeded to whip up this pizza from scratch, dough and all.

Fresh herbs and veggies, about 6 different cheeses, genoa and capicola, and drizzled with balsamic glaze.

Needless to say, it was one of the greatest things that has ever passed over our taste buds.

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Bistek rez adobado with either mashed taters or Mac and cheese the last few days, for next 2 after today. Bought a bunch of it and chicken breast, as well.
 
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