Share Your Self-Isolation Recipes

[cdnsir]

Pork Gyro with Sweet Sauce in Pan fried Flatbread

Oh did I mention Sweet Sauce? That sweet pungent cream straight from God’s loins?

[dj_rice]

Pork Carnitas crisped up in a pan
Oven Baked Carmelized Onions
Roasted Potatoes
Sour Cream
Sweet and Sour Sauce
Sunbake Pita cooked in a panani press

[Disoblige]

Carb up for lunch! Baked "mom's spaghetti".
Lotza mozza on this one

[tirebob]

Made some sourdough bread..

[flipstah]

Soy braised pork belly on the instapot

[austic]

2.5kg AAA Bone In Prime Rib and Yorkshire Pudding

This is the best Prime Rib I have ever had. Made from a recipe provided from Sean Culter (Executive Chef at the Calgary Petroleum Club) If you frequent the club on thursdays you know how good this one is.

For the Prime Rib:
1 Prime Rib Roast (Approx. 2.5kg)
¼ Cup Dijon mustard
1 Tbsp. Chopped Rosemary
2 Tbsp. Crushed Garlic
Salt
Pepper
2 Tbsp. Olive oil
1. Take the prime rib out of the fridge about an hour prior to cooking
2. Pre heat the oven to 450 F
3. While the oven heats mix the Dijon, chopped rosemary, garlic together in a small bowl. whisk in the olive oil and set aside (start preparing the Yorkshire pudding mix at this time as well)
4. Pat Dry the prime rib roast and season heavily with the salt and pepper, rubbing the seasonings into the meat
5. In a roasting pan large enough to fit the roast place the prime rib in bone side down and place into the bottom rack of the oven
6. Let the prime rib brown for about 20 min, it should be browned all over and caramelized.
7. Remove the prime rib from the oven and turn the temperature down to 325
8. Brush the Prime rib with the mustard mixture coating the top side of the meat all over
9. Place the roast back into the oven, rotating the pan every 20 min or so.
10. Cook the roast until a meat thermometer reads 125F in the middle of the roast (if a thermometer is not available the roast should cook for about an hour and fifteen minutes)
11. When the roast reads 125F remove it from the oven and loosely cover with a sheet of aluminum foil and let the meat rest for at least 30 min
12. Turn the oven back up to 450F for the Yorkshire pudding
13. When the meat has rested place it on its side on a cutting board and cut along the bones to remove them from the roast.
14. Pour the jus left in the pan into a gravy boat to serve with the meat
15. Carve the prime rib to the desired thickness and serve.

For the Yorkshire Puddings:
1 Cup All-Purpose Flour
1 Cup Milk (2% or whole works best)
1 Cup Eggs (Approx. 4 eggs)
1. Heat the Oven to 450F
2. Whisk the eggs and milk together. Add in the flour slowly whisking well to avoid any lumps. let the batter rest at least 30 min.
3. In a regular sized 6 muffin tin fill each compartment with oil coming a little less than ¼ of the way up with canola oil
4. Place the muffin pan on and baking sheet large enough to catch any oil or drippings in the oven for 10 min to heat the oil
5. Very carefully remove the baking sheet with the muffin tin on it and quickly fill each compartment a little more than ¾ full with the Yorkshire pudding batter. The oil should be bubbling when you pour the batter in. This works best when the batter is room temperature.
6. Place back into the oven and let cook for 20 minutes, until the puddings have risen and are a deep golden brown.
7. Remove from the oven and let cool slightly before removing the puddings from the muffin tin.
8. Serve right away.

[ExtraSlow]

My mother's family is from Yorkshire so nice to see the pudding getting some love.

My wife and one kid absolutely love French toast casserole. I don't get it, but I made it.

[dirtsniffer]

This quote is hidden because you are ignoring this member. Show Quote

pic of sliced roast.

That is the best horseradish out there!

[me_dennis]

Did someone say Pizza?

Cast Iron Pan Pizzas (think Pizza Hut pan pizzas from your childhood. Crispy greasy fried doughy goodness)

[dj_rice]

Made this last night but it's from my free HelloFresh box I received.
Meal#1 of 4
Garlicky Shrimp w/ Roasted Potatoes and Arugula Walnut Pesto Salad. First time trying arugula and I love its peppery taste

[dj_rice]

Meal #2 from Hello Fresh Box
Moo Shu Pork Tacos with Stir Fried Veggies and Sriracha Mayo

[killramos]

Did a smoked chicken today, errchry style.

Basted with a sticky honey 5 spice sauce. Had everyone going back for more and the chicken didn’t last the meal.

[tonytiger55]

I am turning in a giant tellytubby, so I decided a Chicken Curry....

4 Skinned chicken thighs and legs.
3 onions
2 giant thumb size of ginger
6 Garlic cloves mixed.
6 Green Chillies.
2 Tomatoes
1/2 mini Can tomatoe puree
1 Spoon of Garam Masala from Silk Road (not the Superstore crap)
1 Spoon Black pepper
1 Spoon Salt(add more to taste)
1 Spoon Red pepper
1 Spoon Tumeric
Butter

I did this in a pressure cooker.
Mince the onions and fry with butter. If it starts to stick. Add some water.
Mince the ginger, garlic, green chilles and add to the onions once they are half done.
After this add the tomatoes, et the melt a bit. Then add tomato puree.

Once the things have settled. Throw in the chicken, spices and add some water.
Put the lid on the pressure cooker. After the first few whistles, depressure and stir.
Repeat and it should be done on the second whistle.

[speedog]

This quote is hidden because you are ignoring this member. Show Quote

That is the best horseradish out there!

DIY horseradish blows all packaged/prepared stuff away.

[sabad66]

Wife and I did some Shish Taouk and Fatoush with garlic sauce. One of my top 5 favs

[ThePenIsMightier]

This quote is hidden because you are ignoring this member. Show Quote

Wife and I did some Shish Taouk and Fatoush with garlic sauce. One of my top 5 favs

Tell me more!
Tell me everything!!

[sabad66]

This quote is hidden because you are ignoring this member. Show Quote

Tell me more!
Tell me everything!!

Wife did the marinade and fatoush and she just eyeballs everything but here is a pretty close recipe for the chicken:
https://www.allrecipes.com/recipe/15...illed-chicken/

DW if you don't have all the seasonings but yogurt is key as it tenderizes. The key is to marinate at least 4 hours but we like overnight for extra tender. The standard chicken to use is breast, but we prefer boneless thighs.


Fatoush is a Lebanese salad where you can use pretty much any veggies you like/have on hand. We do:
- bell peppers cut into small bite size squares
- romaine lettuce
- cucumber
- tomato
- cauliflower
- onion

then dressing/seasoning is:
- salt
- lemon juice
- olive oil
- dried mint leaves
- sumac (this is key IMO for a proper fatoush that gives it its distinct flavour)
- toasted pitas (pull apart a pita or two, throw it in the oven at 200F directly on the racks until it has a nice golden colour, then break apart into small bite size pieces). Deep fried pitas are also great instead of toasted

Mix all veggies, toss with all liquid dressings. Season with salt, sumac and mint leaves. Add pita chips last right before serving otherwise they get soggy.


Garlic sauce - we were too lazy to make the real authentic one as it requires about 15-20 min of fucking around with a food processor, so here is my quick&dirty garlic sauce:
- 5 tbsp mayo
- juice of 1/4 of a lemon
- 1/4 tsp salt
- 1/4 tsp garlic powder
- 5 garlic cloves minced through a press

Mix all together except lemon juice. Slowly add the lemon juice and mix until you get your desired consistency (not too runny but not too thick).

If you want the 'real' garlic sauce recipe here is a good one. It's very tricky to emulsify it correctly so might be worth watching a youtube video as well.
https://thelemonbowl.com/lebanese-garlic-sauce/


Serve with pickled veggies and pita bread and fries work great with it too. You can get nice jar of arabic mixed pickled veggies at Basha. You will have garlic breath for a few hours after eating this so be warned.

[The_Rural_Juror]

Today I made some ferret style duck and spam fried rice straight from the streets of Shaolin.

[flipstah]

Do you do delivery?

[Brent.ff]

Y

I attempted to rip off Ten Foot Henry’s Tomato dish, plus with straight out of the oven sourdough. Solid