Looking for some cooking ideas.. something I can make a bit earlier in the day and then quickly warm back up as food is being served - eg enchiladas.
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Looking for some cooking ideas.. something I can make a bit earlier in the day and then quickly warm back up as food is being served - eg enchiladas.
One app and one mainAre you looking for an app, a side or a main?
One app and one main
Growing up, one of the first things I looked for at church/neighborhood potlucks was deviled eggs. Fairly simple and no prep required.
That your favorite dessert or you use it as an appertif?Cream of sum yun gai
One app and one main
Growing up, one of the first things I looked for at church/neighborhood potlucks was deviled eggs. Fairly simple and no prep required.
No prep?
You just break them open and they come out deviled? I’d like to meet the chicken that laid them.
I meant once they are already made, you don't need to go about doing a lot later if they're prepared early. I'm sure there are all type of fancy ways to make deviled eggs, but the ones I grew up with weren't and still tasted great. I can be a food snob just as much as the next guy, but I can still appreciate a simple dish.
And unless you're going to be eating with some snobby foodies, the extra effort will likely be wasted. Regular deviled eggs are just fine in a potluck setting.
I boil them properly (my in-laws turn the yolks grey). Then a little mayo and the yolks get whipped with a bit of Tabasco and dried mullet roe. Then topped with some smoked paprika and Hawaiian Black Sea salt and chives.Lol, yeah I laughed at that. Great deviled eggs require a lot of prep. And while what I posted for the main and app has more steps and are more complex dishes, you’ll spend more time working on the deviled eggs especially if you do it right.
Now you can make half%*% deviled eggs by simply slicing a hard boiled egg in half, topping it with aoli or mayo, adding a dot of dijon mustard and sprinkling on some prebought furikake seasoning. My wife and I do that periodically and it takes no time and is about 3/4s as good as real deviled eggs. But real deviled eggs where you make a filling from the yolks, then pipe it back into the whites and add some decorative and flavor bomb touches like a caper or two, some salmon eggs, diced pimento, an olive, etc... takes a lot of time and effort especially for a large number of guests.
Cheesy potatoes
BBQ meatballs...I'd have to go find my recipe, but I just use frozen meatballs (Rosina's is my preferred brand), a bunch of ketchup, brown sugar, Worcestershire sauce, garlic powder, dried minced onion, a couple other things I can't think of, and a shot of whisky. Mix it all up in the morning and stick it in the slow cooker before you get ready for work, then leave it plugged in all day until it's time. Big hit.
Do YOU take the shot of whiskey or do you waste it in the recipe?
Both. The whisky in the sauce makes a big delicious difference.
Tamales always go over well. Everyone should have a tamale abuelita to buy from
My wife and I make tamales ourselves from time to time and I consider the Navajo green chili chicken tamales from Frybread house in Phoenix as the best food anywhere....but they are a %*%* to make. VERY timeconsuming. Other than when we make Xiaolongbao dumplings, I can’t think of anything more tedious. The end results of both are great...but is it worth it?
i made about 50 last Sunday in preparation for our tamale making party. Did a little experimental and made a filling out of spinach-artichoke dip w/ hatch chilis and chopped smoked ham hocks with collard greens. I flavored the masa with the pot likker. they were pretty tasty.
For our party, i have traditional pork, but I smoke the pork butts before braising it in chili sauce and a jalapeno popper style that's roasted jalapenos and poblanos, bacon and cream cheese. that's really good, especially if you fry them to re-heat them. When you fry them, it's like a Frito stuffed with a jalapeno popper.
Sounds great! Like I said I love all tamales even the Mississippi Delta and Chicago tamales that barely resemble the real deal, but such a pain to make....
Carnitas in a croc pot. Bring along some corn tortillas, diced onions, cilantro, salsa roja and verde, cojita or queso fresco for making street tacos, etc.Looking for some cooking ideas.. something I can make a bit earlier in the day and then quickly warm back up as food is being served - eg enchiladas.
Carnitas in a croc pot. Bring some corn tortillas, diced onions, cilantro, salsa roja and verde, cojita cheese.
3-4lb boston butt
Quartered onion
Pour some mojo, oj, lime juice till halfway over pork.
Can chipolte peppers
Sprinkle in some adobo seasoning, cumin, chili powder, 2 bay leaves.
Cook till is shreds easily
Place pork under broiler till parts get crispy. Boom.
Now youre talking. Never done the rock sugar, but heard the mexican coke and real lard (if on stove/oven) is the abuela secret.Add Mexican Coke, orange peel and rock sugar.
Now youre talking. Never done the rock sugar, but heard the mexican coke and real lard (if on stove/oven) is the abuela secret.
Obviously not worth doing for a potluck, but it's the little things like that, that truly transform a dish.Yeah, its crazy how they do it traditional. Braise it in water, lard coke, orange peel, cinnamon, clove, mexican coke, rock sugar, other stuff. It braises long enough to boil the water away and then the pork shoulder cube are left to fry in the remaining oil.
If looking for a bourbon based desert, there is a chocolate bourbon pecan pie recipe somewhere on the webz that is amazing.Indeed. I make a chocolate bread pudding for dessert at both Thanksgiving & Christmas. It is very good without any sauce, but it is fantastic with a nice bourbon sauce.
If looking for a bourbon based desert, there is a chocolate bourbon pecan pie recipe somewhere on the webz that is amazing.
I just deliver it.That your favorite dessert or you use it as an appertif?