quarantine cooking

[Weareblondi]

I know most of the o.g.'s on this forum know that I am a chef. that being said, during this time of us not being able to go out and eat, if anybody wants some help on what to cook or how to cook, please do not hesitate to ask. I know we all know how to cook, except for my brothers-how I survived as a kid with them cooking I will never know, tuna noodle surprise with the surprise being its not tuna. anyway, I am here for anybody, or, we can start this as a thread as to what we are cooking/eating at the moment.
I will start, for dinner tonight I am making a mokeka, which is a Brazilian fish stew. coconut milk, tomatoes, onions, cilantro and fish over brown rice.

 

[Rynil2000]

I'm adventurous enough to work my way through some new recipes and do enjoy cooking, but I cannot wait for the day that I can go out somewhere and eat a delicious meal that I had no part in cooking. I really wanted some Thai food for lunch today, but I settled for a turkey sandwich.

Your Mokeka sounds nice. I've never had it, but it sounds similar to the massaman curry I was dreaming of a few hours ago.

 

[Weareblondi]

its close. basically, one large onion sliced into rings. if you can't handle that, cut onion in half and then slice as thinly as you can. 2 large tomatoes cut into chunks. some olive oil to saute onions and then add tomatoes so that they release their juices and the onions are slightly colored. add one can coconut milk, try to get the one that has the least amount of water. let them meld in flavors. salt pepper to taste. it should thicken up slightly, you want some of the water to evaporate, not a gravy. then add your fish selection. corvino, tilapia, shrimp, your choice. but something that isn't strong in taste, like salmon. make your rice. add cilantro just as you are about to spoon over the rice. enjoy. if anybody wants exact measurements, just pm me. now ive got massaman on the brain. or a nice bahn min sandwich.

 

[eljay]

@Weareblondi, I haven't had a chance to say it's good to have you back. Keep up the recipes. I may only be enjoying them vicariously, but that's great too. Am I the only person in isolation who LOST 12 pounds? It turns out, using Instacart on an end of town that only has one supermarket is not the best way to gather all the ingredients you need for sumptuous meals, so I tend to stick to really simple stuff—salads, sautéed veggies, things with easily-substituted ingredients. Ah, well, I'm sure my endocrinologist will be very pleased that I'm dodging the pre-diabetes bullet, if I'm ever allowed to see him again! So for now, I'll eat my fruits, nuts, and veggies and dream of your recipes.

 

[cncBilly]

I love swap’in/talk’in recipes....keep em coming. I’ll be off the dock soon and need some ideas for an abundance of dungies.
I’ve been saving a pig head from a pig and beef hip bbq the wife and I did back in September. I’m sure the crab will swarm it.

 

[MerlintheMad]

I'm about to knock this off for now, and go fix "dinner": scrambled eggs with super sharp cheddar, buttered whole wheat toast and OJ. (last night, it was buttered toast, bean with bacon soup and full 4% fat cottage cheese); sometimes I'll knock myself out and boil a potato, mash it with butter, and make a tuna melt, including either peas or green beans. The object here is swift exit from the kitchen, and getting "caloried up". Since this approach is decidedly barbaric to a "chef", I guess that this will be my only contribution to this thread.

 

[Weareblondi]

oh merlin, barbaric? you haven't figured me out yet? bahahahahahahahahahahahaha I can butcher the queens English in heartbeat with my Brooklyn accent. I have made my instructors at cooking school cry with my spin on things. how I graduated and won awards I will never know.

 

[ShannonC]

Dinner for two tonight, stir fry prawns with asparagus.
8 green king prawns, 6 fresh asparagus spears, 2 cloves garlic, 1 medium sliced onion, peanut oil, oyster sauce, fish sauce, sugar, white pepper, chilli paste with soya bean oil, served on a bed of Jasmine rice.
Sorry no photos....all gone.

 

[Chark]

Working from home, I am able to use my wood pellet smoker a lot more. Brisket, burnt ends, chicken wings, reversed-sear ribeyes, baby back ribs, etc. have been on the menu. My Camp Chef Woodwind with the sear box was a very good purchase!

 

[cncBilly]

Working from home, I am able to use my wood pellet smoker a lot more. Brisket, burnt ends, chicken wings, reversed-sear ribeyes, baby back ribs, etc. have been on the menu. My Camp Chef Woodwind with the sear box was a very good purchase!

Now that I would like to see a picture of

 

[Chark]

This was a 3-4 lb brisket with a simple salt and pepper rub. Smoked at 225º until an internal temperature of about 205º. Then rested in a cooler for an hour. Eaten very quickly!

 

[Chark]

Will trade for a Stinger!

 

[Gargamel]

I did a slow cook today with
500grams of minced prime rib
~800 grams cut up paprika of all colors.
around 210 grams of crushed garlic
500 grams of crushed tomatoes
what was left over of sweet baby rays hickory sauce (maybe 1 DL (10cl))
500 grams of chopped yellow onions.
diced up potatoes (about 5-6 "bigger" ones)

diced up mini plum tomatoes (a package.)

Then i threw in some random spiced i have home like all spice, aromat, black pepper, salt alot of salt to offset the tomatoes
some beef stock.
Cooked on low for 6.5 hours.