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***Official Cooking Discussion Thread*** (4 Viewers)

Binky The Doormat said:
they all sound like they would be popular with the teens - maybe a change of pace with the chicken casserole with a ton of cheese and croutons?

https://www.tastycasseroles.com/swiss-cheese-chicken-stuffing-casserole/

there's a ton of variations of this out there - we use a full pound of swiss and chop the chicken breast into pieces ...maybe another can of chicken soup too.  The key is the amount of additional "cheesy goop" that's in there.
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It's like you KNOW my teenagers!  Deliciousness is directly tied to how much cheese is in whatever it is they are eating.  

 
Hastur said:
It's going to be me and my 2 teenage kids over 4 days this weekend(my youngest will probably have 2 of their friends over most of the weekend too, so let's say 4 teenagers).

What would be a good meal I can make on Friday that the kids can graze on over the weekend?  Lasagna?  Chili?  Gumbo?  I plan of having cold cuts and sandwich supplies in the fridge as well, just something to serve as a hot meal as needed.
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Have you ever made shakshuka? It's not that hard, really tasty, and is good fresh and as leftovers.

 
Roast Potatoes

Gave this a shot a couple days ago.  To say these were a hit is an understatement.  It's a little more time and work than usual but not that much and the result is worth it.  We went through a 5 lb bag of potatoes in one night.  I didn't have rosemary, but I did add some pecorino romano cheese at the end when I tossed it.

Here was my end product.

 
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gianmarco said:
Roast Potatoes

Gave this a shot a couple days ago.  To say these were a hit is an understatement.  It's a little more time and work than usual but not that much and the result is worth it.  We went through a 5 lb bag of potatoes in one night.  I didn't have rosemary, but I did add some pecorino romano cheese at the end when I tossed it.

Here was my end product.
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I've done those and yeah they're fantastic.

Last night I decided to roast some potatoes along with our chicken thighs at the last minute and didn't have time for this, so instead:

  • Sliced a couple Yukon golds in half lengthwise (aiming for thinnest possible)
  • Microwaved on high for 2 minutes
  • Brushed with oil, sprinkled with S&P
  • Roasted 30 minutes at 400F convection, on a rack set in a sheet pan
They got a little crispy around the edges, but were really creamy in the middle

 
heckmanm said:
I've done those and yeah they're fantastic.

Last night I decided to roast some potatoes along with our chicken thighs at the last minute and didn't have time for this, so instead:

  • Sliced a couple Yukon golds in half lengthwise (aiming for thinnest possible)
  • Microwaved on high for 2 minutes
  • Brushed with oil, sprinkled with S&P
  • Roasted 30 minutes at 400F convection, on a rack set in a sheet pan
They got a little crispy around the edges, but were really creamy in the middle
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Yeah, I could see that working.  I mean, roasting potatoes is pretty straight forward.  Basic recipe is coat with oil and season and put in the oven.  The main changes to this to improve are:

1)  Parboil for 10 minutes to get a softer inside and to change the consistency of the outside to get a better "crust".  Microwaving will accomplish this somewhat.

2)  Adding the baking soda to increase that crust on the outside. 

3)  Not adding the aromatics until the end so they don't burn.  The recipe above has them cooked in the oil early to flavor the oil and set aside.  Another option is just adding them in for the last 5-10 minutes in the oven and you likely accomplish the same thing.  Not that the pan flavoring is a lot of work, but it saves a little bit of time and cleanup.

 
gianmarco said:
Yeah, I could see that working.  I mean, roasting potatoes is pretty straight forward.  Basic recipe is coat with oil and season and put in the oven.  The main changes to this to improve are:

1)  Parboil for 10 minutes to get a softer inside and to change the consistency of the outside to get a better "crust".  Microwaving will accomplish this somewhat.

2)  Adding the baking soda to increase that crust on the outside. 

3)  Not adding the aromatics until the end so they don't burn.  The recipe above has them cooked in the oil early to flavor the oil and set aside.  Another option is just adding them in for the last 5-10 minutes in the oven and you likely accomplish the same thing.  Not that the pan flavoring is a lot of work, but it saves a little bit of time and cleanup.
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Yep.  I just nuked because I didn't think of adding potatoes (to chicken and zucchini) until the oven was almost up to temp.  If I had thought of it 30 minutes earlier I likely would have done the Serious Eats recipe cuz those are fantastic.

 
gianmarco said:
Relatively simple chicken adobo recipe.

Just tried it and it was fantastic.

As you can see, you don't need a lot of ingredients. Fwiw, I just used plain white vinegar and it's fine. 

Chicken, soy sauce, vinegar, garlic, pepper, onions, bay leaves. Pretty straightforward, doesn't take that much time or effort overall.

My result
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Had to make this again per kid's request. So easy and looks/tastes soooo good.

This reminded me of wanting to share a couple things I picked up recently. 

First, I never thought of getting a little squeeze bottle for oil to use for cooking. Basically any squeeze bottle used for sauces and just fill with your oil. So easy to add to the pan, control the amount, and add small amounts as needed in a snap. If you already do this, awesome. If not, highly recommend.

Second, picked up a pair of these scissors several months ago and absolutely love them for cutting up herbs easily (particularly green onions). If looking for a stocking stuffer idea, here you go.

 
gianmarco said:
Had to make this again per kid's request. So easy and looks/tastes soooo good.

This reminded me of wanting to share a couple things I picked up recently. 

First, I never thought of getting a little squeeze bottle for oil to use for cooking. Basically any squeeze bottle used for sauces and just fill with your oil. So easy to add to the pan, control the amount, and add small amounts as needed in a snap. If you already do this, awesome. If not, highly recommend.

Second, picked up a pair of these scissors several months ago and absolutely love them for cutting up herbs easily (particularly green onions). If looking for a stocking stuffer idea, here you go.
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The problem I had with the squeeze bottle of oil is: if you're not cooking a ton, it oxidizes and starts to taste manky pretty quickly. At home, I used to keep one with EVOO, but it started to get that funky taste so easily. Any fix, besides "cook more"?

 
ProstheticRGK said:
The problem I had with the squeeze bottle of oil is: if you're not cooking a ton, it oxidizes and starts to taste manky pretty quickly. At home, I used to keep one with EVOO, but it started to get that funky taste so easily. Any fix, besides "cook more"?
Click to expand...


don't fill the bottle up so much - then you can stick it in the dishwasher before filling it half-way (or however much that fits your use)

 
We have like a ceramic bottle with the little pour spout (it’s like a metal tube with a rubber grommet).  I’ve never noticed any degradation but we cook regularly  

 
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gianmarco said:
Just made one (had been a little while since I've done one) and forgot how easy yet delicious it is.

Spanish potato tortilla (frittata)
Click to expand...


One of my favorite dishes.  Ferran Adrià has a recipe that uses potato chips instead of potatoes, so we tried that a couple of months ago.  Neither of us liked it as well as the traditional, but it was good and a nice way to mix things up a little.  Check it out!

Ramsay Hunt Experience said:
This is kind of all over the internet, but it's the bolognese recipe from the Julia Child of Italian cooking.

Marcela Hazan Bolognese Recipe
Click to expand...


Holy grail of bolognese.  

ETA:  She also has the holy grail of lasagna IMO, which uses her bolognese recipe.  Mr. krista makes a seemingly thousand-layer lasagna with her recipe.

 
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Yeah, I'm kind of new to using a long-cooked bolognese (and a bechamel instead of a ricotta mix) in my lasagna, but I'm definitely a convert now.  Even better if you let it sit a day after baking and then heat it up the next day.  I generally lack the will-power for that last bit.  

 
ProstheticRGK said:
The problem I had with the squeeze bottle of oil is: if you're not cooking a ton, it oxidizes and starts to taste manky pretty quickly. At home, I used to keep one with EVOO, but it started to get that funky taste so easily. Any fix, besides "cook more"?
Click to expand...
 
a little Saran Wrap and a rubber band.  Then put the lid back on.

dinner tonight

jerk wings

Coconut cilantro lime rice 

mexican street corn (off the cob)

 
Made some authentic enchiladas rojas with chicken the other day. I get amazing fresh corn tortillas from a little Latin grocery store down the street, they make em in the morning and I get em in the afternoon.

Made the sauce by rehydrating some guajillo, arbol, and pasilla peppers in  chicken stock with onion & garlic...into a blender that goes with oregano, cumin, smoked paprika, salt, lime juice, and then gets strained. Best enchilada sauce ever.

Enchilada filling was shredded chicken with cream cheese, sour cream, some seasonings and a couple different home made hot sauces.

Rolled, sauced, baked and then topped with lime crema, crumbled queso fresca, cilantro, green onion, black olives, avocado, and fresh tortilla chips. So good.

Mmmmmmmm

 
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Wingnut said:
Made some authentic enchiladas rojas with chicken the other day. I get amazing fresh corn tortillas from a little Latin grocery store down the street, they make em in the morning and I get em in the afternoon.

Made the sauce by rehydrating some guajillo, arbol, and pasilla peppers in  chicken stock with onion & garlic...into a blender that goes with oregano, cumin, smoked paprika, salt, lime juice, and then gets strained. Best enchilada sauce ever.

Enchilada filling was shredded chicken with cream cheese, sour cream, some seasonings and a couple different home made hot sauces.

Rolled, sauced, baked and then topped with lime crema, crumbled queso fresca, cilantro, green onion, black olives, avocado, and fresh tortilla chips. So good.

Mmmmmmmm
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Sweet Jesus, that looks good.

 
Went into the vault for the wife's birthday dinner. Started with big ### shrimp cocktail (U10 shrimp), followed by pan seared duck breast with a shallot/pink peppercorn/orange reduction, balsamic/honey/thyme roasted tri-color carrots, and garlic smashed red potatoes.

Everything was delicious.

Skrimps

Duck dinner

 
I dont bake, but saw this recipe for Basque Cheesecake online and had never heard of it before. I thought it looked easy and tasty, so I gave it a shot.

Cooled and set

After a taste

It turned out OK, my batter was a little thicker than I wanted, so it turned out a bit firmer than I hoped. That said, the inside is very custard-like, and the whole no crust thing is a plus since I'm not a fan of crust.

 
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Duck fat is liquid gold. I will never be without it again.

Since I got it I've used it to sear everything from pork chops to chicken breasts to steaks...Ive used it in place of oil and butter and cooked eggs in it, home fries, French fries, sautéed and roasted veggies, air-fried everything imaginable, made grilled cheeses, pancakes, waffles, French toast, refried beans, fried tortillas, baked potatoes....pretty much everything I've cooked, I've added duck fat to, and its made everything better.

It's the new bacon grease in my kitchen.

 
Wingnut said:
Duck fat is liquid gold. I will never be without it again.

Since I got it I've used it to sear everything from pork chops to chicken breasts to steaks...Ive used it in place of oil and butter and cooked eggs in it, home fries, French fries, sautéed and roasted veggies, air-fried everything imaginable, made grilled cheeses, pancakes, waffles, French toast, refried beans, fried tortillas, baked potatoes....pretty much everything I've cooked, I've added duck fat to, and its made everything better.

It's the new bacon grease in my kitchen.
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made these again last night they’re really good 

https://www.seriouseats.com/the-best-roast-potatoes-ever-recipe

 
Wingnut said:
Duck fat is liquid gold. I will never be without it again.

Since I got it I've used it to sear everything from pork chops to chicken breasts to steaks...Ive used it in place of oil and butter and cooked eggs in it, home fries, French fries, sautéed and roasted veggies, air-fried everything imaginable, made grilled cheeses, pancakes, waffles, French toast, refried beans, fried tortillas, baked potatoes....pretty much everything I've cooked, I've added duck fat to, and its made everything better.

It's the new bacon grease in my kitchen.
Click to expand...
Yup. I just used the last I had on hand a couple days ago. Time to break down some more ducks.

 
I have upped my Natcho game since building wide instead of up.

I used to use a 8x8 glass baking dish, put a few layers of chips and build from there.  Now I use a cookie sheet and put a thin/one layer or so of chips and then add the toppings.  It has a bigger 'footprint' on the table, but so much better.  No more sad, toppingless chips.

 
Hastur said:
I have upped my Natcho game since building wide instead of up.

I used to use a 8x8 glass baking dish, put a few layers of chips and build from there.  Now I use a cookie sheet and put a thin/one layer or so of chips and then add the toppings.  It has a bigger 'footprint' on the table, but so much better.  No more sad, toppingless chips.
Click to expand...
Wide nachos >>>>>>>>>>>>>> tall nachos

 
Scoresman said:
Does anyone here make their own beef jerky?  If so, any good marinade recipes you use?  
Click to expand...
Yes.

2 cups soy sauce

1 cup teriyaki sauce

1 cup worcestershire

1 tablespoon onion powder

1 tablespoon garlic powder

1 tablespoon red pepper flakes

1 tablespoon fresh cracked pepper

1 teaspoons kosher salt

1 teaspoon Prague Powder (1.5 teaspoons, 8.2 grams for 5.45 pounds)

1 cup brown sugar

I make my own Teriyaki and here is that recipe.

Teriyaki Sauce (or Glaze)

½ cup Tamari or Low Sodium Soy Sauce

¼ cup brown sugar

1 ½ teaspoons fresh ginger, or ½ teaspoon ginger powder

1 tablespoon honey

1 teaspoon sesame oil

3 tablespoons mirin

¼ cup water (mixed with 3 teaspoons cornstarch for glaze)

Heat all ingredients in a small saucepan, bring to a boil, reduce heat. And simmer for 4 minutes. Remove from heat and let cool.

Makes about 1 ¼ cups teriyaki sauce.

Omit cornstarch if using as a marinade.

 
Scoresman said:
Does anyone here make their own beef jerky?  If so, any good marinade recipes you use?  
Click to expand...


Ive been using a pre-made dumpling sauce that I get at the asian grocery. Got a sweet/soy/sesame flavor. The one I get is called Wei-Chuan Dumpling Sauce Hot.  :thumbup:

 
Ron Swanson said:
Yes.

2 cups soy sauce

1 cup teriyaki sauce

1 cup worcestershire

1 tablespoon onion powder

1 tablespoon garlic powder

1 tablespoon red pepper flakes

1 tablespoon fresh cracked pepper

1 teaspoons kosher salt

1 teaspoon Prague Powder (1.5 teaspoons, 8.2 grams for 5.45 pounds)

1 cup brown sugar

I make my own Teriyaki and here is that recipe.

Teriyaki Sauce (or Glaze)

½ cup Tamari or Low Sodium Soy Sauce

¼ cup brown sugar

1 ½ teaspoons fresh ginger, or ½ teaspoon ginger powder

1 tablespoon honey

1 teaspoon sesame oil

3 tablespoons mirin

¼ cup water (mixed with 3 teaspoons cornstarch for glaze)

Heat all ingredients in a small saucepan, bring to a boil, reduce heat. And simmer for 4 minutes. Remove from heat and let cool.

Makes about 1 ¼ cups teriyaki sauce.

Omit cornstarch if using as a marinade.
Click to expand...


Awesome thanks.  Had to look up prague powder.  I assume this just makes it last longer?

I'll probably be using this recipe plus some crazy Dr. Pepper recipe I found for my first batch.  

 
Scoresman said:
Awesome thanks.  Had to look up prague powder.  I assume this just makes it last longer?

I'll probably be using this recipe plus some crazy Dr. Pepper recipe I found for my first batch.  
Click to expand...
Yes. It cures the meat. When slow smoking or drying jerky it is often outside of the safe zone (40-140F) for extended periods of time so you want the meat to be cured to prevent food borne illness.

 
Wife is out of town all next week, so that means I get to cook all the stuff I love that she doesn't.  This week, I've got a random mix of:

- Pappardelle Bolognese: I use a recipe very similar to the Marcella Hazan one. 

- Pasta Salad: Never really made this before.  Starting with a good vinegar and oil base and will add ingredients from there. Definitely sun-dried tomatoes, and some local pickled peppers at a minimum

- Pork Ribs: I do a slow oven cook with a dry rub and homemade bbq sauce.

- Beef Jerky: First time doing this.  Dehydrator arrived yesterday.  Super excited to try a couple of recipes.  

- Beef Lo Mein: One of my signature wok dishes.  So fun to make and I love shopping at the local asian market.

 
Scoresman said:
Wife is out of town all next week, so that means I get to cook all the stuff I love that she doesn't.  This week, I've got a random mix of:

- Pappardelle Bolognese: I use a recipe very similar to the Marcella Hazan one. 

- Pasta Salad: Never really made this before.  Starting with a good vinegar and oil base and will add ingredients from there. Definitely sun-dried tomatoes, and some local pickled peppers at a minimum

- Pork Ribs: I do a slow oven cook with a dry rub and homemade bbq sauce.

- Beef Jerky: First time doing this.  Dehydrator arrived yesterday.  Super excited to try a couple of recipes.  

- Beef Lo Mein: One of my signature wok dishes.  So fun to make and I love shopping at the local asian market.
Click to expand...
For pasta salad try zesty Italian bottles imo 

 
Cowboysfan8 said:
Toasted roll, melted provolone dipped in the juice?

😃
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dang, no...but I am next time now. I was also thinking about street tacos with it. I make a decent tomatillo pepper jelly that would be perfect on it.

 
Having some family members over this weekend and was just advised that one person is gluten free and the other doesn't eat pork or shellfish.

My wife and I cook a lot but we are having trouble coming up with some menu items that are part of our usual rotation that fit the above parameters. Any ideas? I guess we are just stuck with chicken or beef since we don't eat a lot of fish ourselves. Add in the fact that they are being COVID conscious and would prefer to eat outdoors, that pretty much eliminates being able to grill. We have a small backyard and our grill is on the porch so the smoke would be all over everyone as we sit outside. What a pain in the ***. LOL
 
Senor Schmutzig said:
Having some family members over this weekend and was just advised that one person is gluten free and the other doesn't eat pork or shellfish.

My wife and I cook a lot but we are having trouble coming up with some menu items that are part of our usual rotation that fit the above parameters. Any ideas? I guess we are just stuck with chicken or beef since we don't eat a lot of fish ourselves. Add in the fact that they are being COVID conscious and would prefer to eat outdoors, that pretty much eliminates being able to grill. We have a small backyard and our grill is on the porch so the smoke would be all over everyone as we sit outside. What a pain in the ***. LOL
Click to expand...
grilled chicken, fish, or beef tacos with corn tortillas (GF); w/ mexican street corn
burgers
steak frites with gf sides
grilled jerk XXX
kabobs
other fish: salmon, halibut, swordfish, tuna, mahi,


If not grilling: there are gluten free pastas, and pizza crusts
marsala
picatta
stir fry
roast beef
roasted chicken
 
No
Drunken knight said:
Senor Schmutzig said:
Having some family members over this weekend and was just advised that one person is gluten free and the other doesn't eat pork or shellfish.

My wife and I cook a lot but we are having trouble coming up with some menu items that are part of our usual rotation that fit the above parameters. Any ideas? I guess we are just stuck with chicken or beef since we don't eat a lot of fish ourselves. Add in the fact that they are being COVID conscious and would prefer to eat outdoors, that pretty much eliminates being able to grill. We have a small backyard and our grill is on the porch so the smoke would be all over everyone as we sit outside. What a pain in the ***. LOL
Click to expand...
grilled chicken, fish, or beef tacos with corn tortillas (GF); w/ mexican street corn
burgers
steak frites with gf sides
grilled jerk XXX
kabobs
other fish: salmon, halibut, swordfish, tuna, mahi,


If not grilling: there are gluten free pastas, and pizza crusts
marsala
picatta
stir fry
roast beef
roasted chicke
Click to expand...

Thanks for the suggestions. We aren't going to be able to grill so we are opting for some local Cuban/Hispanic favorites that we can make pretty easily or buy locally

Picadillo
Ensalada de Pollo (Cuban style)
Spanish Potato and Onion tortilla (purchased locally)
Green salad
Empanadas
Fruit/Fruit Salad for dessert
 
Wingnut said:
Went into the vault for the wife's birthday dinner. Started with big ### shrimp cocktail (U10 shrimp), followed by pan seared duck breast with a shallot/pink peppercorn/orange reduction, balsamic/honey/thyme roasted tri-color carrots, and garlic smashed red potatoes.

Everything was delicious.

Skrimps

Duck dinner
Click to expand...

I like those plates. Where'd you get 'em? Were they spendy?
 
General Malaise said:
Wingnut said:
Went into the vault for the wife's birthday dinner. Started with big ### shrimp cocktail (U10 shrimp), followed by pan seared duck breast with a shallot/pink peppercorn/orange reduction, balsamic/honey/thyme roasted tri-color carrots, and garlic smashed red potatoes.

Everything was delicious.

Skrimps

Duck dinner
Click to expand...

I like those plates. Where'd you get 'em? Were they spendy?
Click to expand...

I'm pretty sure my wife got em at a dollar general before we met 😄
 
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