Gnocchi with green asparagus in butter and lemon juice and zest. Optional sage in butter. Finish with parmesan. Also easy to veganize.
Get a lamb tagine recipe down, and work out all the trimmings, it’s pretty easy, and it makes a proper spread with pretty minimal effort. The tagine is the only real cooking, and it’s pretty relaxed. Then do a decent couscous (or CPU’s void as autocorrect would have it), with lots of stock, butter, and zatar, get some decent flat breads, and then bung out a whole load of mezze bits like humous/olives/stuffed bell peppers etc. It looks like loads of effort, but it’s actually cruisy, and it tastes fantastic
Depends on the person you’re trying to impress. If the person is Caucasian then make something bland otherwise add some spices.
Don’t do this, please. Even if you’re mocking Caucasians, this sort of association between race and behaviour/culture is one of the pillars of racism. You’re also being non-contributive.
Panna cotta is so easy to do
#food/dessert
[!summary] 👪 Serves: 6 people Difficulty: Average Time: 20 Minutes Additional Info: No Oven
Necessary Ingredients
- Cream 50 cl
- [ ] Powdered sugar 75 gr
- [ ] Baileys 45 ml
- [ ] 2 sheets Gelatine
Instructions
- Soak the two gelatine sheets in cold water for at least 10 minutes.
- In a saucepan, heat the liquid cream with the sugar and stir until the sugar has completely melted (without boiling the cream).
- Turn off the heat
- Add the Baileys liqueur and stir.
- Add the gelatine, squeezing out as much water as possible, and stir until smooth.
- Pour into container
Bonus information
Never put gelatine in a saucepan on the heat. For more flavour you can put a little Baileys on top
Chicken Broccoli Braid from Pampered Chef. Trust me, it’s worth it.
Sushi/maki. Just need a good recipe for cook the rice
Beef gyudon / beef bowl
- thinly sliced shortplate
- onion
- garlic
- japanese soy sauce
- mirin
- sesame oil
- water
- salt & pepper
Mostly depends on the culture / palate of your guest. What I’d make for for someone who mostly eats takeout is quite different from what I’d make for someone that only eats Ramen and Kraft dinner.
Most likely I’d just make macaroni salad or macaroni casserole though, because everyone likes that.
I asked my mom for the family recipe, to use as an example in case you’ve never had it.
Cook some macaroni noodles and then cool it under running water. Cube cheese, ham, pickles. Hard boil a couple of eggs. I like them smashed to a paste and mixed in with the salad, but my family just has them as a side dish. Mix all ingredients together in a large bowl with Miracle whip and seasoning salt.
If you want, you can make it a casserole by skipping the pickles + eggs, adding a cup of shredded cheese, and mixing it all together with a can of condensed tomatoe soup. Then bake it in a casserole dish until all the cheese melts.
Shakshuka. One of the tastiest foods ever.
This 100%. Shakshuka is a beautiful and versatile dish. I love throwing whatever I can think of into it.
I’ve made it spicy with kimchi, adobo sauce, any hot sauce (truff is my favorite atm), etc.
I’ve used whatever cheese is in the fridge that week (Brie, manchego, gouda, etc). it’s even better if you pair cream cheese chunks with whatever cheese you use.
Mix up whatever spices you want with it, or make it as simple as possible.
Shakshuka is great with Naan, toast of any kind (olive bread is my fav), hawaiian rolls, etc. Anything you can use to clean the bowl works well, you’re going to want to!
Pan-seared sea scallops.
The key here is to get good scallops which were flash frozen, NOT stored in liquid.
All you need is a good skillet, a hot flame, and several tablespoons of good quality butter.
Watch a bunch of videos for various techniques. My preferred method is just basting them in butter.
Don’t crowd the pan. Don’t burn the butter. Don’t overcook the scallops.
Master this dish and you will always have a last-minute gourmet option.
Serve with a mixed-green salad, grits, white wine.
Perfect for date night because it is classy, satisfying, decadent, but also light, and won’t stain your clothes if it you happen to have a slip.
Note: the quality of this dish 100% depends on the quality of the scallops.
Sometimes, even when you pay top dollar, you can get a batch that are really bland.
Good news is that generally you can get great frozen ones from Costco, and keep them in your freezer, ready to go.
If you have time, and a lot is riding on the meal, do a test scallop in advance to make sure it’s delicious. If it isn’t find a new plan.
Sea scallops with Israeli couscous is a spot on pairing. They can both absorb the same buttery garlicky goodness you decide to use. It’s so yummy.
Gyoza and chicken onigiri, neatly and cutely arranged of course
Go for some burgers, toast the buns, salt the tomatoes, setup caramelized onions, and use a nice cheese. Homemade buns go the extra mile.
When you do your ground beef, don’t use pre portioned ones or cut slices off the grocery store pack:
Put the amount you need in a bowl (you need 5oz or less per patty), add salt and pepper and minced garlic and kneed it all together by hand. Take little plastic lids from your tupperwares about four or five inches around and use them to form your patties with a concave shape (a divot in the middle).
Use a frying pan and a meat thermometer and pull em at five degrees below your target, flipping once, adding cheese a minute or two after the flip. If you chose a stupid cheese that doesn’t melt, put a little water in your pan and put the lid on till it does.
Totally, never buy the pre portioned ones. Always make them from scratch.
Mussels. They are cheaper than clams, easy to cook, can taste just as good, and easy to make fancy.
Far better than clams. I hope people don’t starts to realize it and drive the prices up.
Gross
Pulled pork. It takes a long time to smoke, but requires minimal effort and hard to screw up.
If you don’t have a smoker or bbq, a slow cooker or pressure cooker work great too!
1 chopped yellow onion, thrown in slow cooker/pressure cooker
3-4 lbs pork shoulder. Rub all over with paprika, garlic powder, onion powder, salt and pepper. Quickly sear it on all sides, then throw it in the slow cooker/pressure cooker.
Add 12 oz of Pepsi or coke
Pressure cook on high pressure for 1 hour + 15 min to release pressure, or (my preferred method) slow cook for 6-8 hours.
Open it up, drain most of the liquid, shred in the pot with forks (it can honestly be done with a single fork), add bbq sauce to taste
Came here to say this. I don’t think it could get easier than pulled pork. And it’s insanely delicious.
I make this copycat ravioli from a restaurant I love.
Find some butternut squash or pumpkin stuffed ravioli. Fresh sage. Aleppo chili spice, some jumbo shrimp, and garlic mince or chopped fresh (like 3-4 bulbs).
Melt butter in your pan, fry up the sage. Set aside.
Boil your water for pasta. More butter to pan, cook the shrimp. When both sides are pink it’s done, don’t turn them to rubber by over cooking. Set aside and rinse out your pan.
Boil the pasta and when it’s half done, more butter in the pan. Medium to high heat, it’s called brown butter sauce. You stir and let the butter fry until frothy. Add garlic and Aleppo at the end. I sometimes add a dab of truffle oil at the end too, depending on taste and if I have it.
Drain pasta and stir in sauce. Plate, and top with shrimp and sage. Tiny pinch of truffle salt on top if you’ve got it, or pink salt if not.
It’s fucking delicious.
