What's cookin'?


#964

#965

Breakfast for dinner. Sausage patties, eggs over easy, toasted English muffin. With red wine…of course. Perfect.


#966

Breakfast is in the morning. You’re having sausage and eggs for supper. With wine! :slight_smile:


#967

I should have put it in quotes: “breakfast for dinner.” With wine :slight_smile:

ETA: We had chicken feet for real breakfast!


#968

Tried out this Bo Luc Lac recipe:

Turned out pretty well. I used ribeye, and I was too lazy to go to the store and get watercress since I had everything else on hand so I just used green leaf lettuce instead.

I’m still looking for a Bo Luc Lac recipe that tastes like the one at Newport Seafood, though.


#969

Andrea Nguyen is one of my cooking gods. I haven’t made this dish but she’s never led me astray.


#970

You’re missing the secret ingredient, msg #MakesShitGreat


#971

You’re right! Next time for sure!


#972

I hate when I try and make a salad and my kitchen makes this instead


#973

I hate it when that happens…


#974


#975

Good job @thechez5. Nice photo!


#976

Redundancy

More pictures of the same dish but with a runnier egg. I still haven’t found my pots (just shallow pans), so no boiling eggs yet. And I forgot to add that Fiddleheads should be par-boiled before sautéing or frying. I never thought I’d enjoy eating something that is normally found in a boutonniere at a “hamster” wedding.


Cute!


#977

Broccoli Salad w/Avocado, Shallots & Sunflower Seeds

What I had on hand


Tajin gives a nice kick and adds some tartness when you don’t have any vinegar and your cousin has stolen your lemons.


#978

I’ve wondered how Bo Luc Lac would taste using short rib instead of the traditional filet.


#980

Shoot! Wrong thread. Damn it!


#981

Good question!


#982

asparagus, ripe bell pepper, and Pecorino Romano frittata

prep in search of a dish


#983

Nice frittata


#984

I’ve made this “crustless” quiche a gazillion times and a gazillion different ingredient combos.