TOPIC: What do you like to cook?

as the title says. I don't mean open a can or box and nuke either. please feel free to include the recipe if you like.

I am currently in the process of making a beef stew /pot roast hybrid. one of my mom's recipes.

smakdown wrote: as the title says. I don't mean open a can or box and nuke either. please feel free to include the recipe if you like.

I am currently in the process of making a beef stew /pot roast hybrid. one of my mom's recipes.

That sounds tasty.

I am a lazy cook, rarely making anything from scratch. I would really like to tho.

Flourless chocolate cake

Gumbo. And it has a bite to it.

Beer brats. Not only great directly off the grill, but they make fantastic omelettes the next day as well

been cooking more at the house recently. my instant pot has been a godsend. pasta, chili verde chicken, chili, chana masala, cilantro lime rice... all good.

This is probally my favorite thing to make, japanese curry. I can use my potatoes, onions and carrots from my garden, I have a friend that raises chickens and I just have to by the curry or make it myself. Tastes amazing.

www.justonecookbook.com/pressure-cooker-japanese-curry/

Dutch oven jambalaya

Honey curry chicken - it's delicious - takes 10 minutes of prep, one hour of cooking. Best served with white rice. This is one of only 4 meals my kids will eat without complaining.

One cup of honey
1/2 cup of mustard - yellow or spicy, either is fine, or a mix
1/2 cup of melted butter
2 tbs curry powder

Mix all of that together in an oven safe dish

put a pound of chicken breasts in there. Cook at 350 for an hour.

Serve over rice with the sauce as well. Usually add brocolli on the side or some simple salad.

James wrote: This is probally my favorite thing to make, japanese curry. I can use my potatoes, onions and carrots from my garden, I have a friend that raises chickens and I just have to by the curry or make it myself. Tastes amazing.

www.justonecookbook.com/pressure-cooker-japanese-curry/

Yeah japanese curry is delicious. Do you make fried chicken cutlets to go with it? they are awesome

At the risk of sounding bougie...

Duck breast. Start in a cold cast iron, render down the fatty skin until it's nice and crisp. Serve with Brussels sprouts, potatoes pan-friend in the duck fat, and balsamic reduciton.

Also love doing porterhouses. Dual cook: sear in pan, finish in oven, although I want to try the reverse sear method at some point. Either way, best part is dropping a huge wad of butter, some shallots, and some time to baste the meat and get a really nice crust.

I've been trying to develop a cheese sauce for mac and cheese. I have the roux and bechamel right, but the sauce itself comes out a bit flat.

smakdown wrote: as the title says. I don't mean open a can or box and nuke either. please feel free to include the recipe if you like.

I am currently in the process of making a beef stew /pot roast hybrid. one of my mom's recipes.

Gonna drop that recipe on us sir?