What Have You Cooked Recently?

MakeItRain said:
Just threw a whole bird in the slow cooker. Stuffed a whole head of garlic (tops cut off) in the cavity and a couple of cloves under the skin next to the breasts, then rubbed the whole bird down with olive oil + salt + pepper + garlic powder + a little creole seasoning and set to low for 6 hours. The key is to put the chicken breast side down so the fat drains down to the breasts, keeping them moist, and prop the bird up on some aluminum foil balls so it doesn't simmer in the liquid (it will taste fine if you don't do this but will fall apart instantly when you try to remove it).

At the end of cooking I'll put the chicken under the broiler for 5-10 minutes to crisp up the skin and turn the juices + giblets into gravy the way my granny taught me for some mashed taters.
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I'm stealing this for my Sunday roast.

And yesterday I made chicken pot pie in the slow cooker then baked it in ramakins with predone pastry. I kinda winged the sauce itself by mixing chicken stock, powdered soup mix and full fat single cream but it came out nicely so no regrets.
 
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Mussels in red sauce (nice and spicy) and great french bread to soak the sauce up.

According to the internet, I was almost healthy in my gorging (hey I swam all morning this is a good lunch)
There are 13 calories in 1 mussel with sauce of Mussels with Tomato-Based Sauce (Mixture). Calorie breakdown: 20% fat, 33% carbs, 47% protein.
 
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I decided to try my own hand at the mini potatoes after the ones I reheated were shockingly good. Roasted them in a convection oven and seasoned with salt, pepper, and garlic powder. They were amazing.
 
Didn't really feel like cooking so I just made chicken with veggies in sweet chili sauce. It was pretty good.

Made cheese hamburgers yesterday. Just hamburg with onions, lettuce and sauce on brown buns. I could go for some of those right now.
 
Lately I've just been having stir-fry vegetables with a soy sauce mixture, kinda like teriyaki, and some rice. It's so simple and easy but it's so good and an easy way to get a bunch of vegetables :D
 
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Alright fagnigz, for reasons quite beyond me I have been on an italian binge recently, and have been over the course of one week been perfecting the dish of Puttanesca.

Puttanesca, also known as Whore Pasta because it is cheap as shit to make and can be made in like 20 minutes which was very useful for the slutbags of italy when they had to squeeze in a meal between violent fisting sessions, is an olivey, capery, garlicy, tomatoey, anchovy-ey sauce which is extremely rich and if done right (i.e. you dont fuck up cooking like a sped) is extremely tasty (assuming you like heavy olives, capers, garlic, tomatoes, and anchovies). Furthermore it is just as nice reheated which means if you make a standard batch you have a good 2-3 servings to save for later.

Here is the official holden approved recipe

PIMPDADDY HOLDEN'S ITALIAN WHORE PASTA (serves 3-4)

INGREDIENTS
SAUCE
OLIVES: 24 and a half black olives. Drain and chop coarsely
CAPERS: 3 tablespoons of capers. Drain and chop coarsely
ANCHOVIES: 4 anchovy fillets. Drain and chop coarsely
GARLIC: 3 cloves garlic. Crush and mince finely
TOMATO PUREE: 2 tablespoons
TOMATO PASSATA/CHOPPED TOMATOES: A 370-390g can/carton. Go with passata if you like a smoother sauce, chopped if you like more tomato chunks
WORCESTERSHIRE SAUCE: 1 glug
TABASCO SAUCE: 1 glug
OLIVE OIL: 4 tablespoons/quarter cup
SUGAR: 1 teaspoon
SALT: 1 pinch

PASTA
PASTA: 250g of pasta of your choice. Personally I go with wholewheat
WATER: decent sized saucepan full of boiling water
SALT: pinch of salt in the above boiling water....its fucking pasta what more you want me to say?

GARNISH
PARMESAN: a modest amount of freshly grated decent quality Parmesan. dont go nuts.
PARSLEY: Fresh, a few leaves chopped up if you wanna be pretentious

RECIPE
Put pasta on the hob for about 10 minutes or so at the same time you have an already heated deep frying pan. Saute the minced garlic in the olive oil for exactly one minute before adding the rest of the sauce ingredients, and simmer together on a medium lowish heat for 10 minutes. If you timed it right the pasta should finish cooking just as the sauce is ready. Drain the pasta and once well drained put into the deep frying pan and make sure the sauce and pasta are thoroughly and equally mixed.

Place into bowl, garnish with grated fresh Parmesan and freshly chopped parsley, and eat.

For the proper Italian prostitute experience allow at least one hairy man to viciously sodomise you and then suck his shit, blood, and tear smeared cock beforehand in order to get the proper taste in your mouth while eating. Use your own tears (and any lingering globules of semen) to add further salt to the dish as needed. To complete the experience of being a dirty, worthless italian whore have this song playing on loop in the background as you eat this delicious pasta while sobbing and wishing you were dead.
 
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Learned how to make real street tacos today. All it took was a trip to a Mexican supermarket and a dash of a spice I bought but don't remember the name of. Normally I have to pay careful attention to recipes, but this was basically dumping the meat out of a plastic bag. Was pretty cool, but the store smelled funny.
 
Medium T-bone steaks with potatoes for dinner last night. It was A+
 
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Steak and rice. I used the Philly steak cuts I had left over and mixed it with some rice flavored with the type of stuff you'd use for fajitas. I also mixed in mozzarella with american to top the steak part and it was fantastic.
 
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Took my new rice cooker for a spin and it came out great. Made some beef katsu to go with it, which came out OK, if slightly burned on one side.
Still need to work on the sauce a bit too...
 
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I have trouble figuring out what to cook because I have a small arsenal of recipes that my family likes but when I say small I mean there's only like 3 recipes that I will make again and again. I'm tired of pineapple chicken and shepherds pie and no one tells me what kind of thing they want so I just make my brother cook because he takes a very Asian approach to cooking where he just throws shit he knows tastes good together and calls it a day. I can't cook without a recipe because I am a dirty Westerner
 
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Made a decent chicken marinade today out of Tony Cachere, Slap Ya Mama, garlic and some canola oil.
 
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