With any luck I will supply the pot.
After all the secret to good food is
Tap for spoiler
Get em stoned and make em wait!
A Costco 15# pork shoulder smoked all day and shredded into pulled pork, and a half dozen different bottles of bbq sauce
I could either make Tadiq or Gumbo, but not both.
Right now? I have a bottle of a clarified watermelon tequila cocktail, that’s what I am bringing.
With more time to prepare, probably a cornbread.
Pickle roll ups - get a full size pickle and wrap it with Buddig corned beef on the outside and cream cheese on the inside. Then slice it and they’re cute and tasty 💜
Bacon jam. There’s something magical when onions, maple syrup, and coffee mix up with little bits of bacon. It goes really well on top of a slice of toast and Muenster cheese.
Tortellini chicken spinach soup! This one! https://www.365daysofcrockpot.com/slow-cooker-tortellini-spinach-soup/
ALL OF THE CHEESE
SO MUCH FUCKING CHEESE
Cheese of the day: CréMonté Paladin CréMonté is a German blue cheese encased in a white mould. It has a pleasant smooth texture with a special creaminess, even though it contains only 34% fat.
A friend of mine hates cheese (I know, none of us understand it), and she got a job in Switzerland. She worked remotely, but every time she had to go there for company gatherings and such she had to endure endless amounts of fondue and raclette 😆
Ha. Same comment. Your cheese love is strong.
Weed
Quinoa Salad
Salad
- 1 cup uncooked white quinoa
- 1 punnet cherry tomatoes halved or quartered
- 1 English cucumber diced small
- 1/4 cup finely diced red onion
- 150g fresh baby spinach coarsely chopped
- 2 large ripe avocados chopped
- 1/3 cup finely chopped cilantro or parsley, optional 1/3 cup crumbled feta cheese optional
Dressing
- 4 Tbsp red wine vinegar
- 2 Tbsp Dijon-style mustard
- 1 tsp dried oregano
- 1 clove minced garlic
- 1/2 cup olive oil
- 1 Tbsp honey
- 1 large lemon
- Salt and pepper
Leave out the feta and the honey and it’s vegan, too.
Edit: cook and cool the quinoa before assembly.
My wife does something very similar, without the cucumber
Bred Rol
https://girlwiththeironcast.com/cast-iron-garlic-butter-dinner-rolls/
(use 1/3 the sugar)Might try something like that with the sourdough I usually use. Got a nice big cast iron pan already.
Sourdough that I have been making lately: add flour to bowl and pour in some boiling water. Mix and allow to cool, shouldn’t be so much water that it forms a dough yet. Once cool, add sourdough starter and enough water to form dough. Then leave for a few hours or all day to rise and then bake.
The hot water reacts with the starches to gelatinise which cold water doesn’t. Results in softer bread, I think it works by holding moisture better.
Interesting, will try.
Cheesecake is the one and only thing I make for events that I’m not hosting. The variety and form changes (muffin form are popular with the people I know now, not big on sweets), but its one thing I’m very good at doing to the point people look forward to it. I’m prettt sure several invites over the years have been just for that.
Because my recipe is ultra-simple minimalist base recipe designed to be slightly modified to account for different toppings, and it wasn’t written within the last 100 years (passed down several generations, though it did have to be modified somewhat ages back for modern products), and that just makes it better. Modern cheesecake recipes are crap and have too much shit in them. Flour in the filling?? Are you insane??? Talk about a ruined texture!
is that a secret recipe or can I have it?
(understandable if it is but I want it so bad)
OP you are a lifesaver. I definitely have to get the Thanksgiving Libation in the infuser soon (it’s just a cranberry orange infused vodka) and this thread reminded me I had a pear one I had to take out. I’ll probably also bring a bacon brussel sprouts and maybe a roasted root vegetable this year, but I won’t know until we get closer to the holiday.
I gotchu, glad to help
Three dozen lamb Kibbeh balls. Made with lamb and onions from my farm. My great grandmother’s recipe.
Is this the buckwheat meal wrapped meatballs?
I lived in Toronto for a while and a schwarma place had kebe meatballs. I wish for a real middle eastern restaurant to open in my small town but I fear people will be unhappy about it opening because there is a lady in town that already has a donair place that isn’t great but she is from this town and people might back her over a new person in town.
Kinda, I do them where everything is incorporated. Instead of it being wrapped in bulgar wheat is more like a meatloaf thats then portioned into balls and shallow fried in a pan. So more of what you’d consider a meatball less of a pocket type thing. Served with a yogurt sauce and a hot sauce.
Sounds delicious.
Would definitely be clearing that plate at a potluck.
BBQ Pulled Pork Sliders
Throw a pork shoulder in a slow cooker with a can of coke and seasoning. Let cook on low for 8 hours.
Shred the pork (it should be easy to pull apart). Add bbq sauce. Bring rolls and coleslaw to make the sandwiches.
It’s always a hit, feeds a ton of people, and it’s the easiest recipe I keep around.
