Show Us What You're Cooking! (SUWYC) - Volume 37, Spring 2025

[rmeugene]

Forgot to take action photos…smash burgers on the BS.

[Jerod Broussard]

Wowzers!!!

[bbqLuv]

Looking good in the Smash-Burgerhood.

[Jerod Broussard]

Ribs, SLC. Coworker's last day Friday. Still trying to determine if the bottom rack passed the bend test.

[bbqLuv]

SWMBO said, "That's the way I like them!"
The bottom rack is "Man Size"!
Not fall off the bone, fall apart at the bone. LOL

[ItsAllGoneToTheDogs]

Game day wings, hot and fast. It was a little crowded on the PKGO but it did the job excellent as always.

Dusted with a dwindling supply of Meatheads bird rub.

[BFlynn]

Game Time Lemon Pepper.Wings off the SnS


Woooo Pig Sooooie

[SheilaAnn]

So happy to be cooking outside again. Repeat dish: Peruvian chicken with black beans and steam rice. And THE green sauce.

[Hulagn1971]

That looks delicious! What's in the green sauce?

[SheilaAnn]

Hulagn1971 serranos, cilantro, lime, mayo, sour cream, garlic, aji amarillo, olive oil. I use the serious eats recipe, but edited to fit our tastes

[hoovarmin]

Can't beat that!

[DaveD]

Taco, taco man... I want to be the taco man!

My basic gringo tacos. Comfort food for the win.

[ItsAllGoneToTheDogs]

Last night I started up some beans. Made a little 50/50 blend of the beans and threw some leftover bacon in. I think I'm gonna make them into refried beans for a breakfast burrito in the morning. But today? Today we have tacos. And oh boy we're these simple tacos so delicious.

[Michael_in_TX]

You know how to maximize that thing's real estate.

[STEbbq]

Our exchange student’s latest glorious meal.

[STEbbq]

hoovarmin chicken and rice with turmeric, paprika, some peppers for color, and collard greens. It was very savory, not sweet. There was a sauce (drippings really) to be spooned over the chicken and rice.

[hoovarmin]

STEbbq that sounds delicious. Is this a new exchange student? Where from?

[STEbbq]

hoovarmin Yeah, this is our third one. First one was from Portugal, second France, and the current one is from Mozambique. She is best cook of the three by far!

We had to teach the first one how to make chicken Alfredo. The French one had no cooking skills but loved to bake with my daughter.

[BFlynn]

Game time pastrami!



Whose HOUSE ??

[JCBBQ]

Made way too much bolognese sauce so I added some peas to some of it and made a shepard’s pie of sorts.

[hoovarmin]

Oh yeah!

[Smokenmeat]

I made 2 racks of Baby backs and a Kentucky butter cake

[Michael_in_TX]

I rarely fry foods, but you just can't beat a good fried cutlet sometimes.

I ran across a Cooking Con Claudia recipe for a Mexican-style chicken milanese: https://www.youtube.com/watch?v=PmqgXZJn8tk

The chicken breasts are marinated in chili powder, salt, pepper, garlic and onion powder, and cumin, along with eggs and some milk. They are then breaded with panko, bread crumbs, and shredded paramean cheese.

Here we are staged for the fryer.



Into the fryer we go. (I use an old wok for this. It's a trick I learned from Ethan Chlebowski...the wok's shape causes you to use far less oil than a large pot.)



Two-three minutes a side until golden brown.

While that was going, I had some corn and jalapeños going under the broiler. (I would have grilled this part, but it was raining outside. The broiler did a pretty good job.



You dredge the finished corn in a mixture of Mexican crema and softened cream cheese, sprinkle with smoked paprika, some toasted panko, top with the roasted diced jalapeños, and lime juice. (Recipe: https://www.tasteofhome.com/recipes/...n-street-corn/)

Here we are all plated up!



Incredibly good. I really liked how the addition of the Mexican spices gave this some additional flavor beyond your typical salt-and-peppered fried cutlet. And the corn was just plain delicious.

[DTro]

Friday's fish dinner was grilled salmon and rice and I had some left over. So for lunch, I mixed up the fish with some green onion, lemon, and Dukes. Stuffed that into the rice and boom-instant onigiri. No pic of the center. Once we bit into them they did not last long.

[fzxdoc]

This looks too pretty to eat! Nice work!

Kathryn

[hoovarmin]

Spectacular. I was just looking at an onigiri shaping tool on Amazon. I haven't tried making it, yet. Well done!

[DTro]

hoovarmin- we have somthing similar to this-

https://www.amazon.com/Onigiri-Triangle-Japanese-Children-HAGBOU/dp/B088TNBVNJ/ref=sr_1_7?crid=3H91YSYM73PV6&dib=eyJ2IjoiMSJ9.dIUFIOQK-C25ilXyxI0yg1-qZHaF32vSiLis3k-LYnrIVoz8uZPj_-jG-wAxHR7F3-ZTZ8okWZh2Ye262jFMqxLNL2UGbCloK6p-CeDiif_Jk82qiBtRo1zlbR3Gh2aAtXrOmsKI5VBvcV9QYMgv7U-0NPk4-gczIMrLz8FsUUOddY-pU1Waz5jE0AsWtyxXTMQnHylQlCDIQqgM_sz9zS6bOd5rd9_JhtCYogR0cGk7y_wGgy3MbolUZ2XZT__Y8XctPqz6Xd24_H2N_GvF0T0BOSIc1ct1xnnwuuFGNvUk-BYYiNI9ar4o5Um_kPR0CGoZHkKr

[theroc]

Pepper steak from The Wok and stir-fried shitake and bok choy.

[hoovarmin]

I'll bet that was dynamite

[SammyJ]

With this you see a change in diet. Dr Berry recommends low carb vegetables, ordered 4 swiss chard plants for the garden