Put some meat on the grill. Never disappoints.
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.
Babish’s Panko Crusted Salmon.
It’s stupid easy & relatively quick. The hardest part for me was the egg white. Had never done it before.
If you’ve never done it before, & break the yolk on the first try… don’t dump the egg, just save it for breakfast. Yes, I dumped the egg.
Link to video, I think it’s the second dish, towards the middle.
Link to recipe is in the video description.
Edit: PipedBot shamed me.Link to recipe if you don’t want to go to YouTube.
Here is an alternative Piped link(s): https://piped.video/KObL442PWhQ
Piped is a privacy-respecting open-source alternative frontend to YouTube.
I’m open-source, check me out at GitHub.
Chinese home cooking is great for this. One of my favourites:
- Cook some sort of long noodles. You can go fancy with this, but spaghetti are fine.
- for each person, put a bit of soy sauce at the bottom of something like a large cereal bowl, add warm-ish noodles.
- put a little pile of thinly sliced scallion greens and chili flakes on top.
- heat some vegetable oil to almost smoking and carefully pour it over — just enough to fry the chili and greens, and lightly coat the noodles.
Quick and simple, super tasty (and even vegan friendly if that matters to you).
Japanese curry is both easy and a crowd pleaser. I saute whatever veggies I have on hand and just add curry mix and water to it (S&B medium spice is my go to brand). Serve with flatbread or rice. It’s very forgiving and customizable to personal taste.
Nice one!
Oh you reminded me I have some Coco Ichibanya curry mix in the cupboard somewhere. I know what I’m eating tonight
Not really to impress, but everybody likes a good paella.
Easier on a gas than with embers as I tried the latter for first time and was quite challenging.
Just ask first if everybody is ok throwing in rabbit or chicken, not everyone is fond of rabbit.
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
Pasta with a from scratch tomato sauce. Use candy tomatoes, slice in half. Heat in pan at medium high heat.
While heating, add sweet red wine until slightly covering bottom of pan. Add generous oregano, a few pinches of salt, generous black ground pepper, 1 spoonful of pre-minced garlic, 1table spoon of butter.
Use a spatula or potato masher to mash the tomatoes and stir everything together. Use a little milk to thicken the sauce if you want.
While that’s going, cook pasta as normal, once ready, strain and dump pasta into the heated pan with sauce. Mix together well and add a few spoons of parmisian cheese if you would like. Otherwise, sprinkle with a little more oregano and serve in a bowl or plate.
If you wanna be fancy, place a single leaf of basil on the top of the pasta lol.
Why would you put basil on top and not… in it…? Basil makes tomato sauces taste awesome.
If you’re me, both lol.
Well, not according to this recipe… according to this you don’t put basil in it and then you pop a leaf on top for the sake of decoration. Also some corn starch is a great thickener if you want something with less milky.
Oopsie boopsies lol.
Risotto is not too hard and looks fancy
That’s what I was going to say. Risotto is pretty straightforward and doesn’t take much thought (edited to make sense)
Risotto is easy but you do need to add liquid and keep it stirring for pretty much the whole cook time
Your right. I think I meant not much thought, just stirring.
I have a pasta maker attachment for my stand mixer, and it makes it surprisingly easy to make fresh pasta. So I’ll knead together some semolina, egg, and warm water until I get a nice dough (using the stand mixer, of course), then feed it through the pasta maker attachment to make fettuccine. Boil and make a simple sauce with browned butter, pasta water, a splash of heavy cream, a spoonful of whole grain mustard, a spoonful of garlic paste, then topped with some freshly grated pecorino and a drizzle of olive oil.
Sounds fancy, and it does take a bit more time to make the pasta from scratch, but it’s not hard at all and it’s ludicrously delicious. Plus, 99% of people are impressed by even the idea of fresh pasta.
If I’m going for “easy” as in “fast”, too, I’ll use a package of storebought gnocchi and chop in a zucchini instead.
Corn beef hash.
Penne a la vodka and apple almond crunch salad
I can make a mean stir fry. Basically anything on a grill or stovetop
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
Spaghetti with Salmon.
I just threw up in my mouth 👄
