Your cooking a meal for your spouse, significant other, or friends coming over. What are you cooking? What's your go to can't miss dish?

I cook a great steak. I also like to make a bacon, onion and blue chees sauce to go on the side. I also make great roasted brussel sprouts with apple, onion, and bacon.

Crawfish season is in full swing and I make a pretty good spicy mudbug.

Would love to hear what ya'll like to thrown down?

I need your brussels sprouts recipe. My wife loves them and I haven't figured out how to cook them.
Since I got the BGE, smoking is my go-to. I did a 12 pound rib roast for Christmas and my wife's uncle said it was the best meat he's ever eaten (I'm sure he was just being nice)

Tacos.

Salmon, Coq Au Vin or NY strips/filets, pork chops.

Steaks. 16 yr old daughter is my biggest advocate. Took her to Ruth's Chris and let her get the best cut (ribeye). She took a bite and exclaimed that it was great, but not even close to as great as what I can cook. I've never been more proud. Not saying Ruth's Chris is the end all of prime steaks, but to blow them away in the eyes (or taste buds) of my daughter is quite the accomplishment.

Name your sides. Salad, potatoes, rice, asparagus, brussel sprouts, etc.

auvich said:

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I need your brussels sprouts recipe. My wife loves them and I haven't figured out how to cook them.
Since I got the BGE, smoking is my go-to. I did a 12 pound rib roast for Christmas and my wife's uncle said it was the best meat he's ever eaten (I'm sure he was just being nice)

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Brussel Sprouts can be nice if you chop them finely (i have a little attachment on my food processor that does it for me!) and then sauteed in a pan with some Bacon lardons and finished off with a bit of Sour cream

if winter, Red Wine Braised Short Ribs with Celeriac Puree! Spectacular.

auvich said:

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I need your brussels sprouts recipe. My wife loves them and I haven't figured out how to cook them.
Since I got the BGE, smoking is my go-to. I did a 12 pound rib roast for Christmas and my wife's uncle said it was the best meat he's ever eaten (I'm sure he was just being nice)

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You need a package of bacon (I like think cut and may use a little more cause I love bacon), one onion, one apple, and bag of brussel sprouts ( they sell them in a mesh bag in the produce, do not get frozen), salt and pepper or Mrs. Dash if you're salt free.

Chop the bacon. Put it on a cookie sheet. Turn on the oven to 425 and put the bacon in as the oven is warming up.

Chop your onion and apple. Cut the bottoms off the sprouts and cut them in half. Pull the pan out. Drain the grease if needed.

Put everything on the pan and stir. The greese should coat everything, if not use some olive oil Pam or sprinkle lightly with olive oil. Spice generously and mix it all together on the pan.

Roast for about 30-40 min depending on how crisp you like it. You can stir it halfway through if you like.

It's super easy and oh so tasty.

GoBearsGo said:

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auvich said:

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I need your brussels sprouts recipe. My wife loves them and I haven't figured out how to cook them.
Since I got the BGE, smoking is my go-to. I did a 12 pound rib roast for Christmas and my wife's uncle said it was the best meat he's ever eaten (I'm sure he was just being nice)

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You need a package of bacon (I like think cut and may use a little more cause I love bacon), one onion, one apple, and bag of brussel sprouts ( they sell them in a mesh bag in the produce, do not get frozen), salt and pepper or Mrs. Dash if you're salt free.

Chop the bacon. Put it on a cookie sheet. Turn on the oven to 425 and put the bacon in as the oven is warming up.

Chop your onion and apple. Cut the bottoms off the sprouts and cut them in half. Pull the pan out. Drain the grease if needed.

Put everything on the pan and stir. The greese should coat everything, if not use some olive oil Pam or sprinkle lightly with olive oil. Spice generously and mix it all together on the pan.

Roast for about 30-40 min depending on how crisp you like it. You can stir it halfway through if you like.

It's super easy and oh so tasty.

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I've never done the whole puree thing. Is it worth the effort?

cms186 said:

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GoBearsGo said:

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auvich said:

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I need your brussels sprouts recipe. My wife loves them and I haven't figured out how to cook them.
Since I got the BGE, smoking is my go-to. I did a 12 pound rib roast for Christmas and my wife's uncle said it was the best meat he's ever eaten (I'm sure he was just being nice)

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You need a package of bacon (I like think cut and may use a little more cause I love bacon), one onion, one apple, and bag of brussel sprouts ( they sell them in a mesh bag in the produce, do not get frozen), salt and pepper or Mrs. Dash if you're salt free.

Chop the bacon. Put it on a cookie sheet. Turn on the oven to 425 and put the bacon in as the oven is warming up.

Chop your onion and apple. Cut the bottoms off the sprouts and cut them in half. Pull the pan out. Drain the grease if needed.

Put everything on the pan and stir. The greese should coat everything, if not use some olive oil Pam or sprinkle lightly with olive oil. Spice generously and mix it all together on the pan.

Roast for about 30-40 min depending on how crisp you like it. You can stir it halfway through if you like.

It's super easy and oh so tasty.

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Did no one else catch on to this?!? I thought this response was hilarious. Admittedly, it took me some time to get it.

For big parties I do Korean BBQ. The last one I did we served Galbi (beef short ribs), grilled chicken, homemade pork and kimchi sausages, and grilled octopus. Served with cabbage kimchi, daikon kimchi, spinach, fish cake, bean sprouts, and spicy cucumbers.

If I'm cooking for the inlaws (who are Vietnamese) my go to meal is Hu Tieu, a pork and seafood noodle soup. For my family we usually do seasonal American or European. Will be making spinach and ricotta gnocchi for them next weekend.

For the wife and kids we usually do an assortment of Chinese and Vietnamese family style dishes. Although lately our kids have been going crazy for Lebanese kafta with hummus, pickles (cucumber and turnip), and roasted cauliflower.

the latest craze at casa bularry is a grilled boneless, skinless dark meat chicken well seasoned with a brown sugar heavy sprinkle. grill low and slow and get the nice carmelization on the brown sugar and the meat gets nice and tender.

makes a pretty good little slider style sandwich, too, with some bread n butter pickles.

SoTexBear said:

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cms186 said:

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GoBearsGo said:

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auvich said:

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I need your brussels sprouts recipe. My wife loves them and I haven't figured out how to cook them.
Since I got the BGE, smoking is my go-to. I did a 12 pound rib roast for Christmas and my wife's uncle said it was the best meat he's ever eaten (I'm sure he was just being nice)

---

You need a package of bacon (I like think cut and may use a little more cause I love bacon), one onion, one apple, and bag of brussel sprouts ( they sell them in a mesh bag in the produce, do not get frozen), salt and pepper or Mrs. Dash if you're salt free.

Chop the bacon. Put it on a cookie sheet. Turn on the oven to 425 and put the bacon in as the oven is warming up.

Chop your onion and apple. Cut the bottoms off the sprouts and cut them in half. Pull the pan out. Drain the grease if needed.

Put everything on the pan and stir. The greese should coat everything, if not use some olive oil Pam or sprinkle lightly with olive oil. Spice generously and mix it all together on the pan.

Roast for about 30-40 min depending on how crisp you like it. You can stir it halfway through if you like.

It's super easy and oh so tasty.

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Did no one else catch on to this?!? I thought this response was hilarious. Admittedly, it took me some time to get it.

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It was good. We have stopped using salt in most recipes, dietitian recommended, and I hate it.

I now make this a couple times a week with just sprouts and onions. Good, but not as good.

DioNoZeus said:

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If I'm cooking for the inlaws (who are Vietnamese) my go to meal is Hu Tieu, a pork and seafood noodle soup. For my family we usually do seasonal American or European. Will be making spinach and ricotta gnocchi for them next weekend.

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Asian cooking is something I would like to try my hand. I love everything from Thai, Vietnamese, Indian, etc. Any go to recipes that you care to share?

GoBearsGo said:

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SoTexBear said:

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cms186 said:

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GoBearsGo said:

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auvich said:

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I need your brussels sprouts recipe. My wife loves them and I haven't figured out how to cook them.
Since I got the BGE, smoking is my go-to. I did a 12 pound rib roast for Christmas and my wife's uncle said it was the best meat he's ever eaten (I'm sure he was just being nice)

---

You need a package of bacon (I like think cut and may use a little more cause I love bacon), one onion, one apple, and bag of brussel sprouts ( they sell them in a mesh bag in the produce, do not get frozen), salt and pepper or Mrs. Dash if you're salt free.

Chop the bacon. Put it on a cookie sheet. Turn on the oven to 425 and put the bacon in as the oven is warming up.

Chop your onion and apple. Cut the bottoms off the sprouts and cut them in half. Pull the pan out. Drain the grease if needed.

Put everything on the pan and stir. The greese should coat everything, if not use some olive oil Pam or sprinkle lightly with olive oil. Spice generously and mix it all together on the pan.

Roast for about 30-40 min depending on how crisp you like it. You can stir it halfway through if you like.

It's super easy and oh so tasty.

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Did no one else catch on to this?!? I thought this response was hilarious. Admittedly, it took me some time to get it.

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It was good. We have stopped using salt in most recipes, dietitian recommended, and I hate it.

I now make this a couple times a week with just sprouts and onions. Good, but not as good.

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Your body needs some salt to survive, so i wouldnt cut it out completely

GoBearsGo said:

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DioNoZeus said:

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If I'm cooking for the inlaws (who are Vietnamese) my go to meal is Hu Tieu, a pork and seafood noodle soup. For my family we usually do seasonal American or European. Will be making spinach and ricotta gnocchi for them next weekend.

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Asian cooking is something I would like to try my hand. I love everything from Thai, Vietnamese, Indian, etc. Any go to recipes that you care to share?

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There is so much diversity within what you mentioned that I don't know where to start. If you like Vietnamese, there are a couple of sites I use for recipies. The first is from Andrea Nguyen, who has written multiple cookbooks. Her recipies are mostly Vietnamese, but she also experiments with other Asian cuisines:
http://www.vietworldkitchen.com

The second site I really like has great recipies for central Vietnamese dishes:
http://danangcuisine.com/

For other Asian cuisines, see the cookbook thread:
https://sicem365.com/forums/18/topics/5297

I really wish i wasnt so averse to Chillis or most of forms of spicy heat in food, because i love Asian food, but wont/cant try a lot of it because of the heat

cms186 said:

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I really wish i wasnt so averse to Chillis or most of forms of spicy heat in food, because i love Asian food, but wont/cant try a lot of it because of the heat

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Just leave the peppers out. That's what I do when cooking for the kids. Still turns out great.

DioNoZeus said:

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cms186 said:

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I really wish i wasnt so averse to Chillis or most of forms of spicy heat in food, because i love Asian food, but wont/cant try a lot of it because of the heat

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Just leave the peppers out. That's what I do when cooking for the kids. Still turns out great.

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i mean for eating out or whatever

DioNoZeus said:

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If I'm cooking for the inlaws (who are Vietnamese) my go to meal is Hu Tieu, a pork and seafood noodle soup. For my family we usually do seasonal American or European. Will be making spinach and ricotta gnocchi for them next weekend.

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Loves me some good Vietnamese chow. I used to own an electronic manufacturing company and my partner an most all of my employees were Vietnamese. I still eat Pho (the good stuff) a couple times a week. Love the crepes with shrimp, sugar cane shrimp, good Bahn Mi, everything wrapped in rice paper. And of course drip coffee with condensed milk to finish.

J.R. said:

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DioNoZeus said:

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If I'm cooking for the inlaws (who are Vietnamese) my go to meal is Hu Tieu, a pork and seafood noodle soup. For my family we usually do seasonal American or European. Will be making spinach and ricotta gnocchi for them next weekend.

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Loves me some good Vietnamese chow. I used to own an electronic manufacturing company and my partner an most all of my employees were Vietnamese. I still eat Pho (the good stuff) a couple times a week. Love the crepes with shrimp, sugar cane shrimp, good Bahn Mi, everything wrapped in rice paper. And of course drip coffee with condensed milk to finish.

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Pho is pretty readily available now. If you ever have an opportunity to try a bowl of the homemade stuff, do not pass it up. The broth is so much richer and has so much morenflavor that you'll never want restaurant pho again.

If you're feeling a little more adventurous, there are other Vietnamese noodle soups that are even better than pho, many of which you can easily find in restaurants in Houston or Dallas. My favorites are:

Bun mang vit: duck and bamboo noodle soup served with a ginger fish sauce dip for the bamboo and duck

Bun bo hue: Spicy beef and pork noodle soup with a healthy dose of lemongrass in the broth. Be warned, it is frequently served with pig trotters, cubes of congealed blood, and fermented shrimp paste (which is a little stinky on its own but adds great depth to the broth).

Bun oc: perrywinkle noodle soup served in a pork broth. This one is a little harder to find.

Mi quang: One of my absolute favorites. Wide rice noodles are died yellow with turmeric to give the appearance of being mi (egg noodles). They are then covered sparingly with pork broth, braised pork belly or pork ribs, hard boiled quail eggs, shrimp, squid, fried shallot, and ground roasted peanuts.

Bun mam: This one is for the really adventurous eater. Noodle soup whose salty, pungent broth is made from fermented fish. Frequently served with catfish, roasted pork, squid, eggplant, and okra. Definitely an acquired taste, but when it is done well it is really good.

yep, I've had them all and they are wonderful. The only thing I really have a bit of a tough time with is the blood cake that is in some soups. I have had homemade Pho and it's a different animal. I've been schooled on the good and not good Pho by my Vietnamese crew. They only go to 2 places in Dallas/Richardson for Pho and that's where I go. I'm also told not to eat Pho late in the day or at night because the broth cooks down too much and gets too salty and loses it's complex flavor.

When my wife and I lived in Dallas we would go to Pho Tay Do in Richardson on Campbell and Plano. Their pho was serviceable but their bun bo hue was really good (in fact, that's all most people would order whenever we would look around the restaurant).

We go to La Me for Pho and everything Viet and Pho Bang for Pho

We lived in Lake Highlands not too far from La Me and would go there periodically. The people who run it are very nice.

DioNoZeus said:

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We lived in Lake Highlands not too far from La Me and would go there periodically. The people who run it are very nice.

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Bad news is that for some reason, they no longer make Bahn Mi which was the very best in the entire city. Sad. Pho and other dishes still awesome.

J.R. said:

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DioNoZeus said:

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We lived in Lake Highlands not too far from La Me and would go there periodically. The people who run it are very nice.

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Bad news is that for some reason, they no longer make Bahn Mi which was the very best in the entire city. Sad. They had it down. The bread is the key and I don't know where they got it, but is was perfect. Pho and other dishes still awesome.

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Probably my shrimp macaroni alfredo. Or my braised chicken. Or my chicken and rice crockpot casserole. Or my catfish rice dish that I named after myself so I won't tell you what the name is.

Pork spare ribs on the UDS smoker.






But lately I've been doing a lot of baked salmon dishes with steamed veggies.

Dia del DougO said:

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Pork spare ribs on the UDS smoker.






But lately I've been doing a lot of baked salmon dishes with steamed veggies.

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why is this not on the Homemade Food Porn thread... I mean, Good God man.... this is the real deal!!