I have made these Korean Kalbi ribs many times in the winter when grilling is out of the question. I’d make them in the summer too, if I had central air.
They are so easy and delicious and customization. I tend to add either hot chili oil or just some plain old hot sauce. Fair waring-- get plenty of napkins before you start eating them.
This might be a little low-brow/side-dish for this thread but being summer there is plenty of occasion for macaroni salad at various outings.
I made this version from Chef John at Food Wishes and I gotta say, for what it is, it is really great. Light years better than anything store-bought which is usually kind of gross. I follow the recipe to a “T” and it is great every time. I have gotten numerous good comments and requests for the recipe. Note that the peppers do not make it spicy hot at all. Just has a nice zing.
Super easy to make too. Just a little fiddly finely chopping all the veggies but no biggie.
If you like Indian cuisine my GF and I haven been enjoying many of the recipes on Hari Ghotra’s website. In particular we keep returning to the thari wala chicken recipe.
Pretend I previewed and spell checked this. Thanks.
I’m another Serious Eats fan. The Chicken Chile Verde made in an Instant Pot is quick, easy and very tasty. It’s one of my regulars now.
I love ribs, thanks, they look delicious, yum!
That looks exactly like macaroni salad I want to eat. If I weren’t making it for a crowd, I’d definitely half the recipe or we’d never be able to eat it all.
Corn pickle. Been putting it on salads and tacos.
I’ve liked or loved almost everything I’ve made from the recipes of Ina Garten and Giada De Laurentiis on the Food Network website. Those ladies know how to cook. I made Giada’s chocolate-hazelnut gelato for National Ice Cream Day yesterday and it was a hit.
In homage to Anthony Bourdain, I’ve started working my way through his second cookbook, Appetites, which are simple recipes he made for this family and I have been quite pleased with those as well.
The wife actually prefers it as a dip. She wants me to use extra cream cheese in it to make it more dippable.
I used to make something similar. The next step was to grate some zucchini squash to make noodles, mix the pesto with the noodles, then chop sun dried tomatoes (in oil) and garnish. It made a fine side to go with grilled tofu (& sauce) or baked vegan Italian sausage.
Thanks for this tip. I really liked him. I just downloaded this book for my kindle. Reading the intro is poignant— he sounds so himself, and so happy.
Carry on. Great thread.
Okay, I have to add, anyone who loved Bourdain, I urge you to get this book. He talks a lot about the joy of being a late-in-life father. It’s so sweet. And sad.
Back to topic.
The Drunken Beans recipe from the America’s Text Kitchen multicooker cookbook is excellent. https://www.amazon.com/Multicooker-Perfection-Cook-Slow-You-Decide/dp/1945256281/
After a few modifications, I have what I call:
“That’s What Brussels Sprouts are Supposed to Taste Like” Brussels Sprouts
Serve immediately.
*: What pushed it over for me was a Cuban hot, citrus-y spice blend.
No doubt a lot of us have had the dish, whatever it’s called, that’s just tomatoes and slices of mozzarella with fresh basil, drizzled with balsamic vinegar. Well, I have a recipe for the same thing, with the unexpected but amazingly good addition of oranges. Slice the tomatoes, oranges, and cheese, then make one layer of each, or a multi-layer pyramid, before sprinkling on the basil and vinegar. Cut and serve it like a pie.
This hardly qualifies as a recipe. It’s really just strategically arranging things that happen to taste fantastic together.
I’ve been making easy butterchicken lately. Fry up some cubed marinated boneless chicken. Take out and fry finely chopped onion, garlic and ginger for about five min in butter. Add garam masala, chili, some cumin, black pepper, a little fenugreek seed (or add leaves later) and maybe some ground coriander (Or whatever else you might want, really. Everything but the garam and chili can be skipped) and continue frying until fragrant. Add a little tomato paste and fry a bit more, then add a can of tomatoes and let cook until the grease begin coating the curry, about ten min. Turn down the heat and add cream until its a deep orange in color. Put in the chicken and mix, then spoon in yogurt (remember to mix each spoon into the curry before adding more, or it might curdle) until you’re happy. Viola. Serve with basmati rice.
I marinate the chicken for an hour in yogurt, salt and whatever curry blend I have at hand. Don’t use too much yogurt. If you don’t wanna bother with it, you can skip the marinade.
Whole thing should take about half an hour, give or take.
Edit: If you want a smoother sauce, blend the onion, garlic and ginger.
I do the exact same thing with cauliflower. Sometimes roast longer. But I put the flat surface down so it gets toasty. Be sure to use non-stick foil or a Silpat. You have to stop yourself (or not) from eating the whole head of cauliflower immediately when it’s done this way.
Asparagus and Cheese Tart:
Can’t wait for next season!
That sounds really good and I’ve wanted a decent recipe for Brussels sprouts. We like cauliflower so I’ll definitely give this a try.