What Have You Cooked Recently?

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I made a big crockpot full of chicken noodle soup. It's from a recipe I found online but I like it because the spices use rosemary and thyme and it makes me think about Witcher 3 (there's a tavern/brothel called the Rosemary and Thyme with quests centered around it). It's really good but I always make too much so I'll freeze some of it and have enough leftovers to last the whole weekend.
 
In honor of the EBT-caust, a cheap chili with two cans of Rotel tomatoes, a half a can of corn (the other half is going into cornbread), a pound of turkey (a half pound shy of the recipe) and an envelope of chili mix I already had.

Also for toppings, an onion, a block of store brand chedddar, sour cream (the leftovers are going into an onion chip dip). And a bottle of Guinness substituted for some of the water. And the last of the Billy Mitchell dragon sauce.

I'm finishing with Jiffy cornbread in the air fryer (throwing in more corn).
 
There She Glows said:
Accidentally 6 pounds of carnitas. Feel like we are gonna get tired of tacos really soon need to think of something else to do with the leftovers.

How was it? I've been curious about his hot sauces but didn't want to order any just for the meme.
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The main sauce was good as a general purpose hot sauce but excellent as a wings specific sauce (makes sense since that is what it was for). The dragon sauce isn't as hot as its namesake, but packs a punch and I liked it a lot (even if I did get it for the meme).

I'm going to reuse the bottle for some Carolina Reaper sauce I'm making in a couple days.
 
There She Glows said:
Accidentally 6 pounds of carnitas. Feel like we are gonna get tired of tacos really soon need to think of something else to do with the leftovers.
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I bet it would be awesome on pizza, serve it over rice or use it as the meat in a soup or casserole kinda dish. Might even work for spaghetti or other pasta dish too.
 
Spooky Airi said:
How does one accidentally cook 6 lbs of carnitas? And can you send some this way?
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I meant to put half the pork shoulder in the fridge for later! But I was multi-tasking zoom meetings and food prep and accidentally the whole thing. If I could send some I would but instead I'll just post the recipe.
5-7 pounds pork butt/shoulder cut into 2-3 inch chunks
Kosher salt
2 tablespoons vegetable oil (or pork lard)
½ yellow onion, chopped
10 cloves of peeled garlic
1 ½ cups water
1 teaspoon dried mexican oregano
1 teaspoon cumin
3 tablespoons sweetened condensed milk (might seem like a weird ingredient but meat cooked with condensed milk browns really nicely)
1 orange, juiced
Heavy splash of white wine (beer would be better but I always have boxed wine around for cooking)

1. Season meat on all sides with kosher salt, preheat oven to 275.

2. In a blender, add the onion, garlic, water, oregano, and cumin. Puree.

3. In a dutch oven or similar, add the oil and heat on medium-high. Brown all of your pork in batches.

4. Deglaze the pot with your wine and add the pork back to the pot.

5. Add the liquid from the blender. Pour over the condensed milk and orange juice. Stir the pork until all the chunks are coated. Do not worry if the liquid does not cover the meat.

6. Put dutch oven in the preheated oven with the lid slightly ajar. Let it cook for 3 hours then drain whatever liquid is left.

7. Your meat is basically done now. Before serving put however much you're going to eat in the oven for 20 minutes or so at 450 (or less time under the broiler) to crisp it up.
 
So I decided to host a small get together for both Halloween and my best friends birthday which is also 10/31. Made smoked jalapeno poppers (halve and seed/gut some large peppers, then stuff with cream cheese, cheddar, a little habanero and some spices, wrap with bacon and smoke for 1.5 hours) and also baked a lemon cake with lemon buttercream frosting and some lemon curd between the layers) and otherwise do the mixology thing.

Good times and everyone left happy. It was the first time hosting at the new house and went over pretty well.
 
There She Glows said:
Accidentally 6 pounds of carnitas. Feel like we are gonna get tired of tacos really soon need to think of something else to do with the leftovers.
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I made a whole Lamb leg once, and one of the dishes I made to try to use all the extra meat was to make bolognaise with the lamb meat instead of ground beef (It was pretty good btw), all I did was sub out the meat with the slowcooked lamb. Would do again
 
I love acorn squash. I usually cut them in half, butter them and load a ton of brown sugar, a bit of salt and a bit of nutmeg. Then bake for an hour or two.
Nut-Roaster the 2nd said:
Curried acorn squash and carrot soup. Roasted the veggies and skinned the squash, then blitzed them and a sauteed onion together with a bunch of spices. Pretty good for how chilly it's getting.
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Salmon fillet, with garlic, green onions, corriander, and lemon slices baked. Zucchini and yellow squash. Mushrooms in garlic sauce.
 

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This is a refilled bottle. You can see a couple seeds in it. I left a trace of the original Billy sauce in the bottom rather than boil and sterilize it like I did the half-pint Mason jar I used for the remainder.

My fermentation attempt (the last harvest) utterly failed. I apparently contaminated the brew with my bumbling and fumbling. So I lost the first batch of Carolina Reapers from my single plant. However, after I thought it had died, it produced four more peppers. Two of them went red, two were still green.

But one of them fell off the plant today which made me realize the time was short to get something done with them.

This is an unfermented hot sauce with four Carolina Reapers, two full red and two green, a dozen or so red habaneros, and a half dozen or so mild banana peppers. I also roasted a garlic bulb to the point of charring it a bit, completely forgot the salt, and boiled the peppers in a cup or so of apple cider vinegar.

The fruity ingredients were kiwi fruit pulp and key lime juice. I was planning on mango and lime but couldn't get any mangos.

I was initially disappointed in its opening heat. I planted all the peppers in the same pot so was hoping for some effect from cross pollination, but if it happened, it just made the Reapers weaker while not making the habaneros hotter. It was a second crop (I lost the first to incompetence), so I wasn't even anticipating it, so I'm glad it did.

However, despite its lack of intensity initially, it has a lengthy afterglow to it.
 
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It's late why the fuck am I making sushi at this hour LOL. It's shrimp tempura sushi and yeah I tried deep frying some because why not lol
 
Caught my limit of walleye/sauger today, using lures that were already in my collection, no money spent other than gas to drive down to the river a couple miles away. Cost me less than a single fillet-o-fish from slopdonalds. And tasted a million times better.

Cooked up two of the fish tonight

Made a fish Sammie with a slice of cheese, bread and butter sweet pickles, and some dabs of ghost pep hot sauce.

I still have 8 fillets left to cook over this next week.

Delicious and almost free dinner.

Learn to take care of yourselves, ebtards.
 

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W00K #17 said:
Caught my limit of walleye/sauger today, using lures that were already in my collection, no money spent other than gas to drive down to the river a couple miles away. Cost me less than a single fillet-o-fish from slopdonalds. And tasted a million times better.

Cooked up two of the fish tonight

Made a fish Sammie with a slice of cheese, bread and butter sweet pickles, and some dabs of ghost pep hot sauce.

I still have 8 fillets left to cook over this next week.

Delicious and almost free dinner.

Learn to take care of yourselves, ebtards.
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No fair I'm so jealous I want freshly caught fish!
 
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