What Have You Cooked Recently?

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Got married recently. Due to his role as the driver, my godfather couldn't drink at my wedding, so my husband and I paid him a visit later with some wine and dessert.
I present You the July 4th themed Eton Mess.
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Had a pack of 9 chicken tendies (raw). Dredged in flour, salt, pepper, onion and garlic powder, parsley, and Old Bay. Pan fried them. Came out pretty nice. Had 3 for dinner with bbq sauce and asparagus, gonna gradually use up the other 6
 
I air fried some chicken wings today. They came out pretty decently, and probably much healthier than the ones you get at Buffalo Wild Wings. The texture was a little nicer too, actually.
 
anustart76 said:
I air fried some chicken wings today. They came out pretty decently, and probably much healthier than the ones you get at Buffalo Wild Wings. The texture was a little nicer too, actually.
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The main thing I like about air frying is getting comparable quality on the texture without the heartburn and excessive fat of deep frying. Ironically, the one reason I got an air fryer (making fries) is the one thing it does a crap job at. Everything else, though, like wings, turns out great.

It also cooks batches that are perfect for when it's just one or two people. And quickly enough it's no big deal if there are more people.
 
anustart76 said:
I air fried some chicken wings today.
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I like to marinate them overnight, with some spices/garlic/lemon juice or a bit of vinegar/salt then put them on the barbecue, but on very low, and then over the next 45 minutes or so, while I drink beer and rotate the wings, the skin renders down and becomes crispy. Really nice if you like crispy chicken skin. Patience is key, but it's enjoyable on a warm summer night.
 
Szfynks said:
Meringue. You basically only need berries, heavy cream and meringues. Blend some fruit into syrup, crumble meringues, whip cream and sprinkle berries, make layers and voila! A perfect summer dessert.
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Meringues as crumble-able things must be a European concept, because meringue in the US is just a fluffy egg-based firm cream that sits on top of pies and gets browned with a torch.
 
DankSmoker said:
Im not an expert but I thought that was standard stuff, just with more seafood like mussels.
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I completely forgot to respond to this but some of the rando sites I looked at differentiated between land meat (traditionally Valencia paella) vs. a seafood paella. I'm not running a kitchen, so oh well. I'd say it would've been better without frozen shrimp.

Onto the next -
Italian Roast Pork Sandwiches (I do love a good cheesesteak but this is probably my favorite sandwich). Pretty much stole this one from bon appetit with some variation. Looking up Youtube videos on this shocked me. Giardiniera (no, must be a Chicago thing), not trimming the fat (I prefer doing that), not blanching the broccoli rabe (no), putting any veggies other than broccoli rabe/garlic on the sandwich (no, minor exception for onions).

Roast Pork
3 lbs. pork shoulder
1/4 cup olive oil
6 cloves garlic minced
2 tbsp honey
2 tsp fennel seeds
2 tsp red pepper flakes
2-3 bay leaves
3 rosemary sprigs
1 tbsp salt
1/4 cup red wine vinegar (or white wine - haven't tried this yet)

Trim excess fat from pork shoulder. Combine above in slow cooker pot and coat. I usually cook for around 10 hrs on low and then shred it. You can also roast in the oven and even slice it rather than shredding. Keep the jus.

Result
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Broccoli rabe (rapini)
2 bunches broccoli rabe with ends trimmed off
1/4 cup olive oil
6 garlic cloves minced
1 tsp red pepper flakes
salt to taste

Rinse and then blanch broccoli rabe in boiling water and salt. Should take approximately 2-3 minutes and the stalks should be soft. Transfer to a bowl with ice water and let cool, approximately 4-5 minutes. I did each bunch separately. Remove as much water as possible. Cut into small portions, 1-2 inches. Olive oil in pan on medium heat, once heated added the garlic and red pepper flakes. Cook for 2 minutes and increase heat to medium-high. Add the broccoli rabe and cook for 8-10 minutes.

Blanching
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Cooking
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Assembly
Sharp provolone (regular provolone doesn't cut it)
Italian hoagie roll

This is kind of a toss up. I usually put the pork in the slow cooker the night before. So everything is still hot enough to throw in the air fryer/oven or pan if you have enough jus leftover. You can reheat the pork and broccoli rabe together.

Add sharp provolone to the bottom of the Italian hoagie, slice thin if you can. Layer the roast pork and broccoli rabe on top. Dip in the leftover jus. The pork freezes pretty well. I'll probably tweak this - first step will be make my own bread.

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Hollywood Hulk Hogan said:
My girlfriend's mom ordered some raw sunflower seed kernels and they sent too much, so she gave me some.

I roasted some with salt, pepper and olive oil but I feel they could be improved. Does anyone have a good sunflower seed kernel recipe?
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You could make Greek Pasteli, essentially a honey rice crispy, with them.
Recipe
Traditionally, they used sesame seeds. But any nuts or seeds can be substituted.
Lining the pan with parchment paper helps to keep it from sticking.
 
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