What Have You Cooked Recently?

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Buffalo and honey soy wings with blue cheese sauce.

Wings1.jpg
 
Broccoli chicken in oyster sauce over a bed of jasmine rice. It was ridiculously tasty and it did not last very long. If I keep cooking meals like this, I will gain too much weight.
 
thejackal said:
what sort of flavor does that add? a bit of a sweet hint? I usually just go for a vampire beware amount of garlic with a good ratio of tahini to garbanzo. I love making hummus. It's so rewarding compared to buying the store crap.
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I cut the tahini a bit because I actually like topping it with tahini. My usual hummus is in a pita (or more often a tortilla because I have those), with something like a bit of tomato or other veggies, topped with tahini or tzatziki (or actually put the tzatziki in the hummus itself).
 
I've been sort of fixated on coming up with novel pierogi fillings lately and the most recent I made was roast duck breast with baked apples and caramelized onions and topped with bacon, it was definitely the best of my experimental fillings thus far.

But I also made cabbage and mushroom ones and they will probably remain the undefeated champion, can't mess with a classic.
 
TC-P said:
Thank you to everyone who gave tips for Sauerkraut. My first two attempts went strait into the trash. But once I master it I shall move onto Kimchi.

edited because of my grammer error.
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Green onion/scallion kimchi is very beginner friendly with no extra prep and ferments very well, I've had containers last for over a year. You don't have to pre-salt or anything, just alternate layers of onions and the kimchi paste.
 
okonomiyaki, complete with bulldog sauce. thanks to the japanese woman I lived with in NYC for a time for introducing me to all the easy to make at home japanese stuff.

@Terrifying Organisms can you share that recipe. . that is IG chef ready looking and I'm sure it tastes great. We had a chef over for the superbowl and he did ghost pepper wings and sesame wings, just fucking amazing.
 
thejackal said:
@Terrifying Organisms can you share that recipe. . that is IG chef ready looking and I'm sure it tastes great. We had a chef over for the superbowl and he did ghost pepper wings and sesame wings, just fucking amazing.
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Sure thing, friend. Its pretty basic really. I take the wings and toss them in equal parts corn flour, salt and baking powder and then let them dry on a cooling rack for a few hours (preferably somewhere with good air flow; I sit mine in front of the AC). Once youre sure they're dry you just bake them at about 220-250c until the skin is nice and crispy. The baking powder truly works wonders in that it blisters the skin on some microscopic level and allows them to really develop a good crunch, so you get awesome wings without having to deep fry them.

After that I just mince a tonne of garlic and cook it off a bit in a huge amount of butter. Add your favourite hot sauce to the butter/garlic and toss the wings, then garnish with spring onions or corriander. The honey soy ones are just honey, soy sauce, butter and sesame oil, with sesame seeds on top.
 
I came across a recipe to make homemade "cinnamon toast crunch" cereal so my bored self decided to try it. I didn't roll the dough thin enough so it didn't get crispy, more like a thin cinnamon-y cookie but less sweet. Instead of cutting it into bite sized pieces I cut it into larger squares to snack on.

Experiments don't always work but this wasn't too bad I suppose.
 
MerriedxReldnahc said:
Today would have been Christopher Lee's 100th birthday so that's a damn good excuse to make a cake. This is a sponge cake with whipped cream topping. It's from a cookbook focused on Chinese baking and so it's not American fatass sweet, but I do find myself wanting a little more sweetness. It's so pretty though!
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If I may, what's the book called? Cake is great, but 'American fatass sweet' can be a put-off sometimes; that sounds like it'd be great.
 
Double Dee said:
If I may, what's the book called? Cake is great, but 'American fatass sweet' can be a put-off sometimes; that sounds like it'd be great.
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It's called Mooncakes and Milkbread! I love everything I've made from it so far, I haven't actually made the mooncakes OR the milkbread yet, lol, but I've made bao (steamed buns) several times as well as mo (like an english muffin, flat and toasted in a skillet).
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Had some venison in the freezer and a shitload of old limes, so I made some venison street tacos.

This might be one of the better venison dishes I've cooked. I had the meat marinating with the juiced limes, hulls and all, for almost a whole day along with a lot of garlic and some oil. The other taco components were cumin rice, sautéed onions (I just did those quickly in the leftover marinade to bring in more lime/garlic flavor) and topped them off with cotija cheese and cilantro. Next time I do these I'll add some chopped jalapenos as well.

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My amazing butcher gets local foraged food occasionally, and someone found him morels. I bought a pound. Tonight was a boneless turkey roast, brined, roasted and finished on the BBQ. I made roasted potatoes, and the best sauce I've ever made with several local mushrooms, Pino noir, Czech mushrooms, cream, and duck broth.
Tomorrow is the rest of the mushrooms in a risotto
 
Things I'm most proud of so far are:

Honey Lemon Teacake with a brown sugar syrup

Honey Lemon Beehive.jpg


I recently grew an herb garden and vegetable garden. I made my own marinara sauce and pestos.

Marinara Sauce Jarred.jpg


My neighbor gave me some leftover Meyer lemons so I made a lemon meringue tart.

Lemon Meringue Tart.jpg


Hope you all have been productive and busy!
 
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