The recipe thread

[thebosma]

It’s like how I could watch recipe videos for hours

[Deleted]

dawww you guys.
i mostly just follow a few chefs on YT that i think make interesting yet healthy recipes (ramsay, oliver, chef jon, etc) for inspiration and then i just add some of my own favorite things to their recipes.

i think the french onion chicken i made for this week tho is from tasty or some bullshit subreddit but i tried to make it more savory with some sage when i cooked the chicken and then marinated the onions in some Worcester sauce for a bit.

s/o declares it's his favorite thing i've made for him so far but also says that about everything i make for him so idk

[Deleted]

Oct 29, 2018 12:11:39 GMT -6 thebosma said:

It’s like how I could watch recipe videos for hours

i also do this but im one of those weirdos who takes notes and actually tries it. and i feel like everyone who watches those on YT or food network are smart enough to just appreciate the chef's work and not try to replicate it (and fail miserably! weeeee) 

[thebosma]

I save the videos on Instagram with the intention of making them but that doesn’t happen super often. Jesus Christ though they do this thing where they fully cook eggs and then put them in the oven in some dish for an hour and a half which is just gross

[chvrchbarrel]

Oh I 1000% try recipes I see in videos, especially Ramsay for some reason. I appreciate the pace at which those videos move, because at the end of the day, I'm gonna be reading the dang recipe while I make the food so I don't need them to spend excruciating detail on ingredient amounts, etc.

For some reason I tend not to do this when watching it on TV. That's like my zone-out time and I just like to sit and watch it happen, even when the food looks good. My YT binges at work are where I get 90% of my new recipes.

[Xamnam]

idk I'm not sure I've ever had a meal where the time to cook < enjoyment of the meal unless we're talking ramen.

[Deleted]

yep ramsay is pretty much the one that get me into cooking.
i dont really watch any of his tv shows or care about his antics but his yt episodes that are 3-5 minutes long with precise recipes and useful cooking advice i hadn't heard before has been insanely useful.

[goodson]

shoutout matty matheson

what a wonderful man

[Deleted]

I need a good chili recipe. Preferably red chili.

[doso]

Oct 29, 2018 11:49:33 GMT -6 chvrchbarrel said:

Also I am *never* on snapchat anymore but randomly went on this morning and saw @wretched 's meal prep from yesterday - would you mind sharing that recipe? Looked amazing.

Wait a minute - all this time I've spent ogling @wretched's pecs/abs/biceps on IG and I could've been catching regular meal prep videos on Snapchat?

[goodson]

Serves: 4

Ingredients

4 ounces feta cheese, crumbled
3 1/2 teaspoons kosher salt
One 3 1/2- to 4-pound whole chicken
1 to 2 tablespoons cracked black pepper, to taste
2 tablespoons dried Greek oregano
2 large lemons
1/4 cup olive oil, plus more as needed
1 large bunch arugula or other sturdy salad greens, for serving

Directions

1. The day before serving, combine 2 ounces feta, 2 teaspoons salt, and 4 cups water in a blender and blend until smooth. Put chicken in an extra-large resealable plastic bag or a container large enough to submerge chicken, and cover with the feta brine. Refrigerate at least 8 hours or overnight.

2. Before cooking, remove chicken from brine and transfer to a paper towel-lined tray. (Discard brine.) Pat chicken dry with paper towels and allow to come to room temperature for 1 hour.

3. In a small mixing bowl, combine remaining 1 1/2 teaspoons salt, the pepper, the oregano, and the zest of the lemons (about 1 tablespoon). Liberally cover chicken in herb mix and gently massage entire bird. Halve lemons and place 3 halves in cavity (save remaining half for serving). Using kitchen twine, tie legs together.

4. Heat oven to 450 degrees F. Place a large ovenproof skillet over high heat. Add oil and heat until it just smokes. Place chicken, breast-side up, in pan. Transfer entire pan to oven. Cook, basting once or twice, until an instant-read thermometer inserted in the fleshy part of the thigh reads 165 degrees F and the juices run clear when chicken is pierced with a knife, 50 to 60 minutes.

5. Remove pan from oven, then stir remaining crumbled feta into juices in pan and stir well. Let chicken rest for 10 minutes in the pan before carving and serving on a bed of greens, with feta-laced pan juices on top, drizzled with a little lemon juice from the reserved lemon half.

[alady]

V into this, thanks my good son

[alady]

I am using her lemon poppyseed crust (sans seeds) to make a cranberry curd tart

[chvrchbarrel]

Well yep it looks to me like that's happening tomorrow.

Thanks goodson!

[chvrchbarrel]

Chicken has been brining in the fridge since last night. So excited.

Made a garlic herb butter this morning, going to rub that under the skin and probably spatchcock the bird (I feel like I have been teased for this word / technique before but y’all don’t know what you’re missing)

[goodson]

Nov 17, 2018 11:46:39 GMT -6 chvrchbarrel said:

Chicken has been brining in the fridge since last night. So excited.

Made a garlic herb butter this morning, going to rub that under the skin and probably spatchcock the bird (I feel like I have been teased for this word / technique before but y’all don’t know what you’re missing)

oh spatchock-ing a roast chicken is the move

[doso]

I mean, spatchcock is a hilarious-sounding word, but I wholeheartedly agree it’s a pro move when possible. My best success with a spatchcocked bird was cooking it on a charcoal grill under foil-wrapped bricks. Superb results.

[thebosma]

neader do you have a recipe for your hot chicken? I wanted to give it a try at some point (and others here may be interested otherwise I'd just text you lol)

[neader]

Nov 19, 2018 18:16:40 GMT -6 thebosma said:

neader do you have a recipe for your hot chicken? I wanted to give it a try at some point (and others here may be interested otherwise I'd just text you lol)

Brine the chicken overnight in a mixture of hot sauce and egg, some do buttermilk but that takes away the heat imo. The hotter the better, you want the heat to sink in so it's not just the skin that is hot.


After that, dry it off and put it on q rack and spice it up. Salt, pepper, paprika, cayenne, the works.

Best way to bread chicken imo is putting a lot of bread crumbs/flour/almond flour/pork rinds, pick your poison, into a brown grocery bag. Dump the chicken in and shake it up like Shaq in the old BK commercials to make sure it sticks. I like letting it sit for a while so that it will stick when you deep fry.

Then, deep fry.

Let it rest for a while, like 20 mins so it dries.

Then you get a shit ton of lard and a shit ton of cayenne pepper/ghost pepper powder and cook them together. Cooking the lard will turn it into an oil, the heat makes it hot. This is what makes hot chicken hot chicken and different from buffalo sauce and "spicy chicken". Dunk or brush (I brush since it is not economical to make enough that you can literally dunk it in).

And I think that's it. Let it rest so it seeps in for a while then you good to go.

[neader]

I used to make it a lot but it's such a fucking process to make and doesn't reheat the best so I stopped. It was always amazing the night I made it tho.

[thebosma]

I have faith in my toaster oven to reheat it. Thanks!!

[neader]

Just send me pics and lmk what you think. Sugar/truvia with the lard sauce btw.

[thebosma]

Nov 19, 2018 18:39:36 GMT -6 neader said:

Just send me pics and lmk what you think. Sugar/truvia with the lard sauce btw.

I absolutely will as soon as we get the chance to try it!

[alady]

I'm making cashew "cheese" for my sister in law's sister for the Thanksgiving cheese plate. Anyone done this? Got any tips?

[neader]

Sept 23, 2018 15:58:42 GMT -6 neader said:

Made this tonight and it was excellent

www.ruled.me/cauliflower-mac-cheese/?utm_content=buffere20d3&utm_medium=social&utm_source=pinterest.com&utm_campaign=buffer

I added almond breaded fried chicken and bacon to it and put the cauliflower in the oven for about 30 mins at 425 instead of using a steamer to make it not soggyish and more tender than wet.

My only complaint was the amount of prep (admittedly because I added those proteins) for what I feel like will only end up being 3 servings. In the future I'm going to do two heads of cauliflower.

Did this again with some pancetta. So good.

[chvrchbarrel]

I winged some enchilada / tacquito type fixin's last night with what we had in the pantry - it looks like a lot, but we generally have most of this stuff on hand. I will make this again and again and again, it was fucking delicious.

(8) 6" flour tortillas, I use Guerrero
(1) 4.5oz can chopped green chiles
1 T vegetable oil
1 lb ground turkey
1 small sweet onion
2 cloves garlic
1 packet taco seasoning
1/2 cup chicken broth or water
1 cup pepper jack cheese - fresh grated, this is important. Buy a block and grate it.
1 small can of enchilada sauce

----------

1. Add oil to a large frying pan, preferably cast iron, and heat low and slow. When pan is good and hot, lightly fry tortillas one at a time, for roughly 90 seconds per side. Not crispy, but not floppy.

2. Mince garlic and onion. Add to the same pan once you're done with the tortillas.

3. Once onions are translucent, add ground turkey and cook til brown. Then, add taco seasoning and broth.

4. As the liquid thickens, gradually fold in the pepper jack cheese. Add the chiles.

5. Place a spoonful of filling onto a tortilla and roll closed, placing them seam-side-down in a 9x13 pan. Drizzle (read: don't douse) with enchilada sauce and top with any remaining pepper jack. Bake covered at 375 for 20 minutes, then uncovered for another 15.

[neader]

game changer, think i'll give this a go this weekend.

eatketo.com/chicago-style-stuffed-pizza/

[chvrchbarrel]

Requested by fiveiron83321

Pork Lo Mein

I have always just done this with leftover pork chops, so I am not picky about what meat to use. I've found the easiest is to buy thin cut chops - they are easiest to slice in stir-fry style and marinate.

for the stir fry:
~1# of pork, sliced thin
1 medium white onion
1 green pepper
~4oz mushrooms
~1/4 cup stir fry sauce
-lo mein noodles (however much you think you want to make. I just eyeball it.)
-beef broth or boullion if you're feeling saucy. water works too.
-salt, pepper, coriander, garlic

for the marinade:
4 TBSP soy sauce
1 TBSP brown sugar
1/2 TBSP honey
1/2 TBSP sriracha
1 tsp grated ginger
1 tsp garlic powder
1 bay leaf
dash of sherry or white wine vinegar
dash of whatever stir fry sauce you're using
dash of fish sauce (like, a drop or two)

1. whisk together marinade until homogeneous. let thinly sliced pork strips marinate for up to 4 hrs.

2. slice onion and pepper into stir-fry-sized strips, and give the mushrooms a rough chop. season with salt, pepper, and coriander. take pork out of marinade and wipe off excess - you want a little for flavor, but the brown sugar can burn if there's too much. mince a clove or two of garlic and set it off to the side as well.

3. heat roughly 2 TBSP olive oil in a large pan. lay the pork in one strip at a time so it doesn't clump together, and fry quickly, tossing frequently and browning the meat. remove from pan - reserve all juices. while the pork is cooking is a great time to start boiling water (or broth) for lo mein noodles.

4. reduce pan heat slightly and add onions and peppers. let those sweat for 5 minutes or so before adding the mushrooms and going an additional 5 minutes or more, tossing frequently. once the mushrooms start to brown, add in the garlic - careful not to let it burn. your lo mein noodles should go in the water now - they cook for roughly 4-6 minutes at a rolling boil. stir them occasionally.

5. from there, you basically just drain the noodles and add them to the veggies, dump in the pork, then add stir fry sauce to your liking. you can either do this in the veggie pan, or the noodle pan, whichever is big enough. a true stir fry would have you toss this over extremely high heat, but I don't have a pan big enough to fit the serving i make, so i just finish it in the noodle pot, getting it nice and combined.

and honestly, whatever veggies you have work. just keep sliced things roughly the same size (carrots, onion, peppers) and rougher-chopped things the same size too (mushrooms, broccoli, cauliflower) so everything cooks evenly.

wretched can probably make a killer version of this, too...this is more of a 15-minute thing you can throw together provided you remembered to do the simple marinade.

[fiveiron83321]

Apr 7, 2020 10:25:40 GMT -6 chvrchbarrel said:

Requested by fiveiron83321

Pork Lo Mein

I have always just done this with leftover pork chops, so I am not picky about what meat to use. I've found the easiest is to buy thin cut chops - they are easiest to slice in stir-fry style and marinate.

for the stir fry:
~1# of pork, sliced thin
1 medium white onion
1 green pepper
~4oz mushrooms
~1/4 cup stir fry sauce
-lo mein noodles (however much you think you want to make. I just eyeball it.)
-beef broth or boullion if you're feeling saucy. water works too.
-salt, pepper, coriander, garlic

for the marinade:
4 TBSP soy sauce
1 TBSP brown sugar
1/2 TBSP honey
1/2 TBSP sriracha
1 tsp grated ginger
1 tsp garlic powder
1 bay leaf
dash of sherry or white wine vinegar
dash of whatever stir fry sauce you're using
dash of fish sauce (like, a drop or two)

1. whisk together marinade until homogeneous. let thinly sliced pork strips marinate for up to 4 hrs.

2. slice onion and pepper into stir-fry-sized strips, and give the mushrooms a rough chop. season with salt, pepper, and coriander. take pork out of marinade and wipe off excess - you want a little for flavor, but the brown sugar can burn if there's too much. mince a clove or two of garlic and set it off to the side as well.

3. heat roughly 2 TBSP olive oil in a large pan. lay the pork in one strip at a time so it doesn't clump together, and fry quickly, tossing frequently and browning the meat. remove from pan - reserve all juices. while the pork is cooking is a great time to start boiling water (or broth) for lo mein noodles.

4. reduce pan heat slightly and add onions and peppers. let those sweat for 5 minutes or so before adding the mushrooms and going an additional 5 minutes or more, tossing frequently. once the mushrooms start to brown, add in the garlic - careful not to let it burn. your lo mein noodles should go in the water now - they cook for roughly 4-6 minutes at a rolling boil. stir them occasionally.

5. from there, you basically just drain the noodles and add them to the veggies, dump in the pork, then add stir fry sauce to your liking. you can either do this in the veggie pan, or the noodle pan, whichever is big enough. a true stir fry would have you toss this over extremely high heat, but I don't have a pan big enough to fit the serving i make, so i just finish it in the noodle pot, getting it nice and combined.

and honestly, whatever veggies you have work. just keep sliced things roughly the same size (carrots, onion, peppers) and rougher-chopped things the same size too (mushrooms, broccoli, cauliflower) so everything cooks evenly.

wretched can probably make a killer version of this, too...this is more of a 15-minute thing you can throw together provided you remembered to do the simple marinade.

thanks fam

probably gonna make this for next week

[chvrchbarrel]

sufferin' succotash

ingredients:
4 ears of corn, removed from cobs
1 cup diced sweet onion (roughly half an onion)
2 cloves of garlic, minced
5 strips of bacon
15oz can of white beans, drained
1 orange or yellow pepper, diced
8 cherry tomatoes, quartered
3 TBSP butter
1 teaspoon paprika
salt, pepper, basil to taste


1. cook bacon until crispy. i like to chop mine up into bits while its raw, some people like to cook it in strips and chop it up later. who gives a damn. keep the grease in the pan.

2. add onion, garlic, and bell pepper to grease over medium heat, stirring frequently, about 5-6 minutes until onion softens.

3. add corn and beans and fold together. add a good dash of salt and pepper. keep it going for another 5-6 minutes, folding somewhat frequently to make sure all your corn gets a good sizzle on the bottom of the pan.

4. add butter 1 TBSP at a time and fold in. add cherry tomatoes. fold'em. TASTE IT! add salt/pepper to taste.

5. to finish it off, sprinkle with paprika, prev. cooked bacon bits, and as much fresh basil as you'd like.



i figured we'd have leftovers, we did not.