What Have You Cooked Recently?

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i just made some pasta with chicken, pasta sauce, cheese and mushrooms.

just a quick and easy meal for me

best thing i made was the pulled pork sandwiches i made thursday night. cooked pork tenderloin with a bit of vinegar in a slow cooker for 13 hours. i had a pack of brioche buns that i toasted some cheese on them, and put bbq sauce on the tenderloin. delicious!
 
It's 36 degrees outside but I've been wanting to grill since fall. Putting some chicken on a charcoal grill on my front steps to make chicken salad. Going with Chicken, mayo, celery, chopped gherkins, red onion, dill, old bay, some mirin. Next 40 minutes people can suggest some weird ahh Matthew McConaughey shit into it.
 
Made taco-flavored (cumin, chili powder, sauteed onion and habanero pepper,a touch of oregano and cinnamon) beef-stuffed arayes served with a salsa con queso sauce and some roasted peppers. Will definitely be doing that again.
 
A single poached egg on a buttered, toasted half of an English muffin. Just practicing because I want to make Eggs Benedict with new poaching rings. It worked.
 
Big Miss Steak said:
I have made gochujang cookies many times and people love them. Super easy. I dump all the dough onto my pan and mash it flat, then when the cookies are done cooling I cut the dough into squares with a spatula. The recipe encourages you to swirl the gochujang into the cookies for a marbled look, but I don't bother with that. I mix it in evenly.
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I made those gochujang cookies and they were brilliant. Thank you for posting that. Gave some to three other people and they all loved them as well. After reading the comments I used less sugar, less butter, and a mix of self-raising and spelt flour, and they came out perfect. Chewy, spicy without being overwhelming. I added the gochujang paste to the mixer for the last few seconds so they looked like this:
IMG_20260214.jpg
but next time I'll try and do the swirl properly. Not sure if it'll be worth the effort but they do look cooler with it.
 
cold comfort said:
I made those gochujang cookies and they were brilliant. Thank you for posting that. Gave some to three other people and they all loved them as well. After reading the comments I used less sugar, less butter, and a mix of self-raising and spelt flour, and they came out perfect. Chewy, spicy without being overwhelming. I added the gochujang paste to the mixer for the last few seconds so they looked like this:
View attachment 8572057
but next time I'll try and do the swirl properly. Not sure if it'll be worth the effort but they do look cooler with it.
Click to expand...
Glad you enjoyed them! One of my favorite recipes. The cookies do indeed look better with the gochujang paste swirled in, and it gives them an interesting texture, but it's annoying to do and there will always be uneven distribution among the cookies so I don't do it.

I made mint chocolate chip cookies this weekend. You make them as you normally would, except before you combine any ingredients, you melt your butter in a pot and let it steep with about a cup of chopped mint leaves for 30 - 45 mins. You get chocolate chip cookies that look like normal and taste like normal but have a mild mint aftertaste, almost a cooling sensation. Very nice.
 
Big Miss Steak said:
I made mint chocolate chip cookies this weekend. You make them as you normally would, except before you combine any ingredients, you melt your butter in a pot and let it steep with about a cup of chopped mint leaves for 30 - 45 mins. You get chocolate chip cookies that look like normal and taste like normal but have a mild mint aftertaste, almost a cooling sensation. Very nice.
Click to expand...
I gotta try this one, i love chocomint. Do you filter the butter after infusing the mint or you just leave them in?
 
Cooked two strips of bacon in a pan while I thawed (but not toasted) an Eggo waffle, slathered it with chocolate hazelnut spread, adorned with 1/2 of a banana, fried it in the bacon grease while weighed down with another pan for maximum panini effect.
Sprinkled with powdered sugar because I'm out of cocaine.

I enjoyed it but I actually wish I cut down on the choc spread and bananas. The bacon got too smothered and so I was missing the savory/salty angle.

Assembly!
20260217_112333.jpg
Final product!
20260217_112911.jpg.webp
 
Did a sheet pan chicken, onion, heritage cherry tomatoes, and feta deal with a balsamic - Dijon mustard - honey marinade. It's good! Not extraordinary, but solid. Tried it with a little angel-hair pasta, but found it's better on a bed of spinach.

I ended up having to cook it MUCH longer than the recipe said, probably bc the breasts were thick(?). Recipe said 10 minutes at 425, then add tomatoes & cook for 10-15 minutes more. Ended up doing an extra 20(!) minutes (5 at 425, 5 at 475, 10 at 500/switched to broil) to get the chicken over 160. And yes, still came out juicy, but even with all that heat only a few of the tomatoes burst their skins. Might be the water cooking out of the meat (the marinade did get pretty liquid in the pan), but kind of surprised it took that much more time.
 
I'm bored as shit so i decided to make bread. As a knead man, i'll dare entering no knead territory. I'm a lousy baker honestly, and it's one of the thinks i promised to try and get better in 2026

Since i'm on the experiments, i'll just go full retarded and try to make patisserie with honey and no sugar. Let's see how it goes
 
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