I learned to cook some Persian food before... My estamboli polo and khoreshte bademjaan are pretty good. I can also make a great chicken curry, bolognaise sauce, braised beef for tacos...
I made homemade tortellini 2 days ago. I cooked prosciutto slices in butter, added frozen peas, heavy cream and grated Parmesan cheese, then stirred in the cooked tortellini and a little parsley. A heart attack on a plate but does it taste good.
I have a big green egg xl outside to grill and smoke on. In the past couple years I have been exploring the sous vide, I love it. I have won a KCBS sponsored pulled pork contest, 2nd place in a national recipe contest for marlows, 1st place in a local chili contest, so I'm not bad. I'm trying to work on some desserts now.
I like to take a nice tuna steak, sear it in a cast iron skillet and finish it briefly in the oven. The Steak is then placed on a bed of baby field greens with a balsamic vinegarette and drizzled with my home made honey/mustard sauce.
I can grill almost anything. I love grilled food, especially steaks and BBQ pork ribs.
In the kitchen, my specialties include homemade red sauce, chicken parm, beef stew, meatloaf, chicken stew, habanero chili, and pot roast cooked with a red wine sauce. I can also cook a lot of the more pedestrian stuff, like breaded chicken pieces and pork chops, baked seasoned chicken, virtually any type of oven roasts, and almost anything that can be fried up in a pan. Almost everything is from scratch, but I sometimes need to add a little beef broth to my beef stew as I do not have natural beef stock on hand. I have yet to make a good pan gravy, but eventually I will take the time to learn how to do that as well.
So I am a decent cook to be sure, but Mrs. Dugan puts me to shame with her culinary skills, especially when she bakes desserts or makes more complex dishes. Like I always say to my kids, if you can cook, you will always live rich. Raw food is cheap, especially when you work the store sales and freeze.
I don't have a problem getting a great sear after sous vide. I can honestly say I have not grilled a steak in 2 years. I sous vide to 125 degrees for an hour then slather it in butter, then sear it in a cast iron skillet. a perfect medium rare every damn time
@gawker sounds good, but you should add some onions to the recipe. Best way to prepare them is to slice them real thin with a razer so it melts into the dish
Pizza, hamburgers, spaghetti, meatloaf, baked potatoes, eggs but some of those items I haven't cooked in years. I cook a pizza and fries 2 or 3 times a month. Sometimes I toast hot dog buns in the toaster and microwave turkey or cheese hot dogs. Tastes good and takes less than 2 minutes.
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I love my bacon wrapped hot dogs!
In the kitchen, my specialties include homemade red sauce, chicken parm, beef stew, meatloaf, chicken stew, habanero chili, and pot roast cooked with a red wine sauce. I can also cook a lot of the more pedestrian stuff, like breaded chicken pieces and pork chops, baked seasoned chicken, virtually any type of oven roasts, and almost anything that can be fried up in a pan. Almost everything is from scratch, but I sometimes need to add a little beef broth to my beef stew as I do not have natural beef stock on hand. I have yet to make a good pan gravy, but eventually I will take the time to learn how to do that as well.
So I am a decent cook to be sure, but Mrs. Dugan puts me to shame with her culinary skills, especially when she bakes desserts or makes more complex dishes. Like I always say to my kids, if you can cook, you will always live rich. Raw food is cheap, especially when you work the store sales and freeze.