What Have You Cooked Recently?

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Pork pot pies today! Made minis.

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Homemade everything. The crust turned out perfectly! Nice and flaky and buttery. The gravy is delicious. The filling is flavorful and fills out the whole pie - no half-empty shells in this house.
 
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Common Krait said:
That looks amazing!!! Can you post the recipe?
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Sure! Pie crust recipe HERE - I had to add a little more ice water to actually bring the dough together.

For the filling, I didn't really use a recipe. I pressure cooked a bone-in pork sirloin with a huge onion, half a dozen carrots, and 4 celery stalks, all diced, plus salt, pepper, garlic, bay leaves, rosemary, thyme, and enough water to almost cover the pork. After cooking under pressure for 40 mins, I removed the bone, stripped the meat and placed the meat into a separate bowl, then put the bone back in with the veggies and pressure cooked for another 40 mins.

After the broth was done, I strained out the solids. The veg is all mush at this point, anyway. Put the broth into a stockpot and boil your actual veggies (carrots, then wait 5 mins, then potatoes and celery) until mostly soft. Scoop the veg out and put in a separate bowl. Now you should have just the stock/broth. Add some cornstarch slurry to thicken the broth into gravy.

Press your dough into the forms. Fill with the separate shredded meat, then plop some cooked veg on top, then press down. Spoon a bit of gravy over the filling and then press your pie tops over the pies.
Make a cross-shape of cuts on the top of the pies to let heat escape. Bake at 190°C or 375°F until golden, about 30 mins.
 
I got another dinner on the books. All I've heard so far is that the family likes pasta, and that there's going to be a hundred or so guests. Which I totally believe, because Ms Carol was a really awesome lady, and very active in our community. At least I have until Monday? *Cue mandatory not having a clue what I'm doing yet, panic attack* Please pray for her family.
 
The family has gone with a professional caterer. But, I'm supposed to help them in whatever capacity they need. I will be charging the caterer for whatever pieces they might need. You aren't taking my sternos for nothing. And, you aren't charging the family for it, either.
 
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OrionBalls said:
The family has gone with a professional caterer. But, I'm supposed to help them in whatever capacity they need. I will be charging the caterer for whatever pieces they might need. You aren't taking my sternos for nothing. And, you aren't charging the family for it, either.
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I don't get it - isn't the whole point of paying through the nose for a professional to make it not your problem?
 
WhatInTheActualFuck said:
I don't get it - isn't the whole point of paying through the nose for a professional to make it not your problem?
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Catering companies don't move tables, to the best of my knowledge. I'll probably be strictly front of house.
ETA- Apparently these guys only cook and drop off food. So, still doing a bunch of stuff. Everything except the actual cooking.
 
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Some things I’ve made on special at work lately:

  • Five alarm burger with Tapatio chipotle ranch
  • Bleu cheese steak salad
  • Catered a corporate Christmas party, did a charcuterie, regular hummus plate and black bean lime hummus plate, shrimp cocktail and caprese skewers
  • Steamer clams
  • Gochujang wings
  • Steak n frites with veggies

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Nig🞗A🞗Roni said:
Some things I’ve made on special at work lately:

[...]
  • Catered a corporate Christmas party, did a charcuterie, regular hummus plate and black bean lime hummus plate, shrimp cocktail and caprese skewers
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hold on, you're still getting christmas gigs at the end of janurary? how in the fuck?
or like, is it like a taster for next year?

also, those wings look very yummers.
 
roblox gay nazi sex club said:
hold on, you're still getting christmas gigs at the end of janurary? how in the fuck?
or like, is it like a taster for next year?

also, those wings look very yummers.
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Nah that was like slightly after Christmas, I’m just late posting because life has been busy. Great money though, the catering was worthwhile and the booze they drank made our month.

And thank you :lol: I love our gochujang wings
 
Nig🞗A🞗Roni said:
Some things I’ve made on special at work lately:

  • Five alarm burger with Tapatio chipotle ranch
  • Bleu cheese steak salad
  • Catered a corporate Christmas party, did a charcuterie, regular hummus plate and black bean lime hummus plate, shrimp cocktail and caprese skewers
  • Steamer clams
  • Gochujang wings
  • Steak n frites with veggies

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Very good job! These all look incredible, the vegetables on skewer look so refreshing, the charcuterie board is lovely, and the gochujang wings look so tasty.
 
roblox gay nazi sex club said:
hold on, you're still getting christmas gigs at the end of janurary? how in the fuck?
or like, is it like a taster for next year?

also, those wings look very yummers.
Click to expand...
Back when I cooked for money, the restaurants always had their staff Christmas parties in January. No time to do it during the holiday season, itself. But everything dries up in January, so we got our party, then.
 
I'd made some bolognese sauce (HERE) a couple weeks ago and froze it in bricks for later use. Well tonight was the night. Heated a few bricks on the stove and made a couple additions that really made it: a little sugar and some ground fennel seeds**. The sauce only has sausage and bacon, no beef. Layered a lasagna as usual and threw it in the oven.

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** it was tasty before I added the fennel seeds, but hot damn did that really bring the dish to the next level. I don’t even like fennel. Definitely keeping that in mind for next time.
 
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