What's yours?
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Guacamole.
Avocado, a metric fuckton of cilantro, diced roma tomato, diced white onion, a modest amount of minced tomatillo ("secret ingredient" #1), a lot of lime juice, a hefty amount of garlic run through a microplane, salt and a pinch of cumin ("secret ingredient" #2).
Not kidding on the metric fuckton part, this almost (but not quite, I am exaggerating) comes together less like a traditional guac and more like a cilantro salad dressed in mashed avocado. It slays though, I make huge batches and seldom see it unfinished.
Actual ratio by mass of the finished product ... it's maybe 60% avocado? With the rest being all the other ingredients put together.
It kills me that my wife hates cilantro
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LPT: you can avoid this simply by making something different every time.
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Funeral potatoes
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pulled pork - low effort, high reward
Mmmmm pork
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Slow cooked beef roast.
It's literally the only thing that people know me for, in terms of food.
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dafuq you people doing naming what you make and NOT POSTING YOUR RECIPES?!?!?
I make some bomb ass corn bread.
preheat oven to 420 degrees F.
1 cup flour
1 cup cornmeal
1 cup milk
1/4 cup sugar
1/4 cup veggie oil
2 bigass eggs
1 tbsp baking powder
mix that shit good until it's a slightly runny batter.
add extras and mix some more.
Extras may include any or all of the following: diced onion, diced bellpepper, sausage crumbles, diced jalapenos, whatever the fuck you want in your cornbread it will probably be delicious.
Coat pan in oil. Pour batter into pan. I use a regular loaf pan.
Bake in oven until it passes the toothpick test.
Without extras, should pass toothpick test inside of 30 minutes. With extras, time will be longer and you'll have to play with it.
insert sob story about how I love my mamma here to round out the recipe.
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pulled pork - low effort, high reward
Pulled pork has been popular in Australia over the last decade but I refuse to get on board.
Forgive my culinary naivety but it's something like slow roast pork with some kind of BBQ sauce right?
My assigned pot luck dish is roast pork. I roast it in a smoker with cherry or whatever chips.
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family secret
I never understood this in the context of recipes... unless your family is trying to sell the product.
wrote last edited by [email protected]We have all made an agreement that if any of us start a restaurant, that person is allowed to sell the seafood pasta salad *in their restaurant.
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dafuq you people doing naming what you make and NOT POSTING YOUR RECIPES?!?!?
I make some bomb ass corn bread.
preheat oven to 420 degrees F.
1 cup flour
1 cup cornmeal
1 cup milk
1/4 cup sugar
1/4 cup veggie oil
2 bigass eggs
1 tbsp baking powder
mix that shit good until it's a slightly runny batter.
add extras and mix some more.
Extras may include any or all of the following: diced onion, diced bellpepper, sausage crumbles, diced jalapenos, whatever the fuck you want in your cornbread it will probably be delicious.
Coat pan in oil. Pour batter into pan. I use a regular loaf pan.
Bake in oven until it passes the toothpick test.
Without extras, should pass toothpick test inside of 30 minutes. With extras, time will be longer and you'll have to play with it.
insert sob story about how I love my mamma here to round out the recipe.
I don't have a recipe for "bag of chips" lol
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LPT: you can avoid this simply by making something different every time.
You lint licker!
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I don't have a recipe for "bag of chips" lol
not gonna lie, I've done that one a few times myself.
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Smoked deviled eggs: throw peeled hard-boiled eggs on the grill or smoker for an hour or so on low indirect heat. The filling is similar to regular deviled eggs, but you swap yellow mustard with Dijon, relish with diced jalapenos, and mix in a couple teaspoons of BBQ rub. Garnish with a jalapeno slice. The last couple times I made them for a potluck I didn't get to have any because they were already gone by the time I made it to that point in the line.
For dips, I won a dip competition at work with this jalapeno ranch recipe.
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Exhibit A of:
We're rapidly unlearning how to cook. The US and Canada have progressed quite far on that path, but many countries are following.Idk I cook a lot, but potluck food has different constraints. It has to be easily transportable (so stuff like soups are bold choices), it has to have mass appeal, it's best to be easy to have small portions (so things like enchiladas aren't wise), it should stay good as it approaches room temperature, and it should be something you can throw together between work and an event. And within all that you don't want everyone to bring the same thing, and eventually you wind up with something you like, you know is popular, and you can throw it together and let it cook while you get dressed. And you get the added bonus of not having to stress about it
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Pulled pork has been popular in Australia over the last decade but I refuse to get on board.
Forgive my culinary naivety but it's something like slow roast pork with some kind of BBQ sauce right?
My assigned pot luck dish is roast pork. I roast it in a smoker with cherry or whatever chips.
Smoker is the correct approach for pulled pork.
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Pulled pork has been popular in Australia over the last decade but I refuse to get on board.
Forgive my culinary naivety but it's something like slow roast pork with some kind of BBQ sauce right?
My assigned pot luck dish is roast pork. I roast it in a smoker with cherry or whatever chips.
i think the only real criteria is pork butt/shoulder cooked slowly and hand-pulled. i smoke mine for 14 hours or so with hickory and oak. bbq sauce is optional, and in my opinion it's unnecessary. i've thrown leftovers into mac & cheese or quesadillas, but usually just have it on a bun.
is your roast pork a pork loin? those are pretty tasty too.
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Chicken parm, or its fried wings with homemade sauces.
The parm is literally just, crack two eggs. Take two chicken breasts or whatever and cut them in half or into strips.
Take a bowl of plain, yes plain panko bread crumbs. Take shredded parmesan like the shit you find in the green shaker bottles you keep in the fridge. Shredded oregano, Mixed Italian seasoning, any other separate Italian seasonings you want. Also could add some red pepper flakes for a small kick.
Skin:
1 - 2 cups of panko
1 - 1/12 cup of parmesan
1 tbsp of Oregano and other seasonings mixed
Crack 2 eggs in a bowl. Mix some garlic salt in to strengthen the flavor.
Set aside a bowl of plain flower
Dredge chicken in flower, dredge in eggs, dredge in flower than eggs again
Coat in Panko throughly
Refrigerate for at least an hour or more
Either deep fry until the internal temperature is 165 (Be careful with heat distribution in oil. Too hot will rip skin off)
Or Air fryer style
Depending on your Air Fryer 350 - 375 degrees
Adjust time accordingly, flip chicken in the middle of cooking and coat with marinara or desired sauce.Serve with noodles, boom. Donezo, and it's delicious.
Also if any other would be chef's have ways to improve that be my guest
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I have 3, and I'm expected to bring them all, lol.
Appetizer: Incredibly unhealthy chili-cheese dip.
This one is just mixing other products for the most part. I brown some breakfast sausage, then mix it with 1 small jar of Tostino's queso, one can of chili, a drained can of rotel, and mix in a bunch of cumin and add cayanne paper to spice tolerance. Nuke it and stor a few times. Great on chips and makes ludicrous chili dogs.
Entree: pork tenderloin. It's always a huge hit, and it's embarrassingly easy:
Cover it in Soy Sauce and Grill Mates Montreal Steak Seasoning, cook at 350 for 45 minutes, and (this is key) LET IT SIT for 10 minutes before cutting it. Also cut to serve instead of pre-slicing. Those last 2 bits are the "secret" that keeps it from being dry.
Desert: Sopapilla cheesecake. It's basically concentrated diabetes
Layer bottom of 9x13 glass pan with a dough sheet (crescent rolls pinched together also works), mix 3 8oz packages of cream cheese, 1.5 cups of sugar, and a teaspoon of vanilla together and pour over the dough. Polut another dough sheet on top and melt a stick of butter and pour over the top. Mix a teaspoon of cinnamon with another 1/2 cup of sugar and sprinkle over the melted butter. Bake at 350 for an hour then let harden in fridge overnight to set. I like to heat it up a bit in the oven to soften and re-melt to serve.
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Biscuits and gravy.
My friends and I try to get together once every year in a big Airbnb, where we basically just hang out all weekend or a most of a week if we can. We all take turns cooking meals for everyone. Only breakfast and dinner, lunch is a free for all. I always get breakfast for day one. It's always biscuits and gravy.
The biscuits come from a can, they were put there by a man, in a factory downtown.
But the gravy is homemade. Use a giant pot, put a few pounds of spicy ground sausage in the bottom and brown it up.
Leave the grease in, lower the heat, add an amount of flour and stir it in for a few minutes to cook it and make a sort of roux. Then slowly add almost a gallon of whole milk, depending on how much sausage and therefore flour you used.Stir it very often, gently scrape the bottom, but not aggressively, because you likely burned a little flour on there during the roux phase, too much meat to handle, I haven't solved this yet. But it'll be ok.
Once it's good and hot, almost simmering, kill the heat, let it cool a minute or two, then serve on the biscuits. The consistency should be somewhat thick, like, well, thick gravy. Not watery. When it gets cold in the fridge, you can scoop it out and it holds its shape.
It's so unhealthy, but people love it. It makes a great breakfast for 10-15 people. Sometimes I'll do a big pan of eggs simultaneously to go with it. There's always leftovers of the gravy, but it goes on anything and reheats easily, so it gets eaten over the next few days when random people are randomly hungry. It never gets thrown out.
I've tried offering to make other dishes, do dinner instead, or do a different breakfast food. But everyone always begs for the biscuits and gravy. So I oblige.
We do usually end up with a second meal, depending on how many people can make it, so I'll help my wife with whatever she decides to make for dinner.
This is exactly how I make gravy. I have also started making the biscuits from scratch using a flaky layers recipe I found online; it is a marginal improvement, but the gravy is still the star of the show.
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Exhibit A of:
We're rapidly unlearning how to cook. The US and Canada have progressed quite far on that path, but many countries are following.Bro, aspics aren't even popular anymore. What are you on about?
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Chicken parm, or its fried wings with homemade sauces.
The parm is literally just, crack two eggs. Take two chicken breasts or whatever and cut them in half or into strips.
Take a bowl of plain, yes plain panko bread crumbs. Take shredded parmesan like the shit you find in the green shaker bottles you keep in the fridge. Shredded oregano, Mixed Italian seasoning, any other separate Italian seasonings you want. Also could add some red pepper flakes for a small kick.
Skin:
1 - 2 cups of panko
1 - 1/12 cup of parmesan
1 tbsp of Oregano and other seasonings mixed
Crack 2 eggs in a bowl. Mix some garlic salt in to strengthen the flavor.
Set aside a bowl of plain flower
Dredge chicken in flower, dredge in eggs, dredge in flower than eggs again
Coat in Panko throughly
Refrigerate for at least an hour or more
Either deep fry until the internal temperature is 165 (Be careful with heat distribution in oil. Too hot will rip skin off)
Or Air fryer style
Depending on your Air Fryer 350 - 375 degrees
Adjust time accordingly, flip chicken in the middle of cooking and coat with marinara or desired sauce.Serve with noodles, boom. Donezo, and it's delicious.
Also if any other would be chef's have ways to improve that be my guest
I never double flour dredge or fridge my wings, but I've found that a dual fry will elevate just about any wings.
I'll do the flour-egg-panko method, once they're all coated they get fried in batches to a light brown and pulled out. Then once they're all done once, I start at the first set and refry everything until they're a good and golden brown. Keeps an amazing crisp on the skin
