Show Us What You're Cooking! (SUWYC) - Volume 40, Winter 2025/2026

[rmeugene]

What is left of a 3lb slab of Fancy Schmancy Salmon…

[Santamarina]

Part 2…the meal is served!

All days sauce…so delicious!

Pene.

Sausage.

Sauce.

Topped with fresh basil and a little pecorino Romano, and served with salad and garlic bread.

[Hulagn1971]

I cannot love this enough 😍😍😍

[cruiseplanner1]

Your sauce looks great. I been using much more Penne pasta recently. Even with my mac and cheese.

[Whiskeyman53]

Perfect pasta dish. Great work.

[theroc]

Baked salmon and dill rice.

[cruiseplanner1]

Wonderful combo. I like a touch of Dill sauce on my grilled Salmon. They just seem to pair so well.

[SheilaAnn]

There was a lot of talk about merguez the other day. I picked some up before the holidays. Fresh pita, feta, tzatziki, cukes, tomato. I have too much arugula because BF over purchased. Turns out, I ain’t mad at it. Not shown, fresh hummus. You can barely see the merguez, but it’s there….



stupid lighting makes everything look orange.

[texastweeter]

I may try a wild game merguez

[SheilaAnn]

texastweeter totally!!! I bet wild game will take mighty kindly to harissa, etc….

[cruiseplanner1]

Don't know what Merquez is Tweeter but I do venison Souvlaki all the time. So will probably be good.

[troymeister]

Some Snake River Farm Pork Shank Osso Buco, served over Riced Cauliflower and Rancho Gordo Cheesy Polenta. It was a fantastic winter stick to your bones meal.

[cruiseplanner1]

Didn't know what Osso Bucco was until we went to a National Convention at the JW Marriot in Indy a few years back. They had an Italian restaurant onsite and it was their specialty. I tried it and fell in love with it. Have yet to make my own.

[yakima]

Cosmic Crisp apple galette. In Emile Henry pie pan.

[theroc]

Yes, please.

[yakima]

Thank you.
Cassoulet next.

[Whiskeyman53]

I would rather have galette than pie, nice work.

[58limited]

Sriracha round two, one last hoorah from the garden plus I was given a bunch of red jalapenos and banana peppers. This batch used 2 lbs of peppers: red jalapenos, fish peppers, bananas, shishitos, two Big Jims, and a few cayennes. For fun I added five Scotch bonnets. Last night when I tasted the sauce it was really hot but it mellowed overnight. It is hotter than the first batch I made last month but not unbearable. Yield: four 8oz bottles plus 12 oz in a Blackstone squirt bottle (I ran out of 8oz bottles).

[yakima]

December 2025 team cook. Duck legs, thighs, pork lard in dutch oven, and final product.

[yakima]

Duck ready to go into lard for duck confit. The latter pic is confit with duck chiliing on deck. It sat out there about 10 days.

[yakima]

Cassoulet prep proper. Beans, various cuts of pork, arrangement in cassole, breadcrumbs, final product.

[SheilaAnn]

🔥🔥🔥
🙌🏼🙌🏼🙌🏼
💯💯💯

[yakima]

Not doing things right.

[yakima]

More pics, hopefully.

[yakima]

Struggling with posting multiple pics.

[yakima]

That is not my stove!
OK. is daughter's. Finished product.
I quit for now.

[JCBBQ]

Dang!! Great pics. That. Cassoulet looks amazing. 💪💪💪👏👏👏

[Finster]

Tuscan Herb seasoned wings and Broccoli Cheddar Soup...