What Have You Cooked Recently?

[Tom Myers]

Couscous salad with grape tomatoes and green chilis.

 

[Frostnipped Todger]

Last night I barbecued sardines that has been marinaded in smoked paprika, garlic, and preserved lemon.
Wifey made a risoni and sweet potato salad to go with.

 

[A Grey Cat]

linguine with sausage and meat sauce and plenty of light white wine one night the last time i cooked.

 

[EnemyStand]

Attempted a braised brisket. 2 pounder, 1 cup of water, 1 beef boullion cube, half an onion, 1 1/2 cups of apple cider vinegar, a drop of Sweet Baby Ray's Bourbon Barrel. Just used garlic salt and pepper for the rub, not sure if my flavor game is on point enough to mess with anything fancier. Put in slow cooker on low for 3 hours, switched to High for about 1 hour. Came out with a sour and savory flavor with a hint of spicy, which was the goal as far as flavor. Meat isn't ridiculously tough (it doesn't fight when you're eating it), but I did need to use a knife to chop it and cut through a stubborn bit of fat. I was worried with two pounds going above four hours was too much, but should I have cooked it on high? I also might have over trimmed it, I heard that can work against you.

 

[Adamska]

Attempted a braised brisket. 2 pounder, 1 cup of water, 1 beef boullion cube, half an onion, 1 1/2 cups of apple cider vinegar, a drop of Sweet Baby Ray's Bourbon Barrel. Just used garlic salt and pepper for the rub, not sure if my flavor game is on point enough to mess with anything fancier. Put in slow cooker on low for 3 hours, switched to High for about 1 hour. Came out with a sour and savory flavor with a hint of spicy, which was the goal as far as flavor. Meat isn't ridiculously tough (it doesn't fight when you're eating it), but I did need to use a knife to chop it and cut through a stubborn bit of fat. I was worried with two pounds going above four hours was too much, but should I have cooked it on high? I also might have over trimmed it, I heard that can work against you.

I don't think you erred on this one, since if your meat shreds or just plain falls apart, then you over cooked it likely. It's supposed to have some form still, just be decently tender. At worst, you might have needed one more hour or so.

 

[Creep3r]

Oyster and shrimp paella. Also got ahold of some crawdads, so I'll try to make a Louisiana-based dish.

 

[Syikeblade]

Frontier Soups sausage and lentil soup for dinner tomorrow. Makes about 20 servings and good to freeze weeks later.

 

[Thomas Highway]

Pork spare ribs smoked over cherry wood. No pellets. No charcoal. No accelerants.

 

[GeorgiaGuidestones]

Cooked a pork shoulder in my Dutch oven on low for hours. The meat shredded beautifully after it rested.

The sauce was a 12 oz lager, ketchup, ground mustard, apple cider vinegar, chili powder, cayenne, smoked paprika, Adobe sauce, onion, and tomato paste.

I added about a half cup of chicken stock and a 1/4 cup of brown sugar.

we ate it with tacos with a squeeze of lime and Monterey Jack cheese with pickled red onions.

 

[Jerry Maguire]

I recently made medium rare chicken strips, It was delicious.

 

[sweetstone]

Tried making carne asada for the first time. Marinaded the skirt steak for 8 hours over night. Cooked the steak to medium-rare on the grill with some roasted bell peppers. Made simple flour tortillas, fresh guacamole and lime juice to top everything off.
Came out great. I'll get a picture next time I cook something proper.

 

[Smaug's Smokey Hole]

A mixed mushroom risotto and pork persillade to go with it. It sounds fancier than it was. There's a frozen mushroom mix that I buy sometimes that I used and it's pretty decent as a flavor base for something like this, way better than ordinary champignon in my opinion. The pork was just (my favorite) boston butt.

I had suddenly decided that I wanted to eat risotto with bbq pork and 40 minutes later I had risotto with nice, crispy(cut it in large chunks and tossed it in some flour before frying) pork so considering the amount of planning, effort and only using what I could find in the fridge and freezer it turned out very, very nice.

 

[𝕺𝖑' 𝕯𝖎𝖗𝖙𝖞 𝕱𝖆𝖙𝖘𝖔]

Lazy bbq chicken pizza. Leftover shredded chicken, store bought bbq sauce (stubbs brand) thin sliced red onion, scallions, cheddar and mozzarella on top of naan. Topped with chopped cilantro after I took it out.

 

[Phantom_FUZZ]

Taking pictures of your food is ghey normie behaviour....I'll just describe it with words! Garlic Herb Chicken breast with cajun sausage, green beans, and broccoli.

 

[the luckiest number]

I did a Thai curry with a Carolina reaper that I got from a coworker who grows them. Very spicy initially but after it sat for a day it mellowed out real well.

Hopefully going to do a nice pork roast soon with sauerkraut, gotta prepare for the family new years party (never again with the MiL's recipe).

 

[TC-P]

Made beef stir fry with mushrooms and bell peppers and a gochujang sauce and rice. Turned out pretty good

How did you make the gochujang sauce?

 

[Syikeblade]

G

How did you make the gochujang sauce?

I used Gochujang, soy sauce, sesame oil, brown sugar, garlic powder, ground ginger and minced onion.

 

[Goyslop Muncher]

I conquered my fear of the carbon steel wok and managed not to burn myself or start a fire. Seasoning went pretty well, food was great. Seasoned with canola oil. Cooked with peanut oil. Stir fried chicken breast, green and red bell pepper, and red onion. The pre-made sauce was really good.
Seasoning looks okay I think, the food didn't stick so I'm happy with it.

 

[TC-P]

G

I used Gochujang, soy sauce, sesame oil, brown sugar, garlic powder, ground ginger and minced onion.

Thank you. I am going to try making it.

 

[Tom Myers]

Pizza on a tortilla. It was really simple: wheat tortilla, jar marinara, shredded cheese, and pepperoni. It was a great PIZZA DAY!