What did you cook or eat today? (November 2025)

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OH_MY_GAWD!!!!
Hawaii-Style Rotisserie Chicken aka Huli Huli Chicken,
(I even added in the Mesquite aka Kiawe wood smoke from my A-MAZE-N smoker tube, I know I pissed off our neighbors that don't like us but tough 💩)
accompanied by my Quick Cucumber Kim Chee (or kimchi, whatever), that ever present steamed White Rice and my Copycat Zippy's Macaroni Salad, a must have for any "local" and I've got the recipe figured out!!!!
We can have a taste of home any time we like, or more like whenever I feel like making it!!
That my friends, was ONO!!! (that's Hawaiian for delicious)

OKAY!
Now I need a shower and wash my hair ... I reek of smoke, in a good way :laugh:

side note: please hit all of the links to more information, MAHALO (thank you)
 
kaneohegirlinaz said:
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OH_MY_GAWD!!!!
Hawaii-Style Rotisserie Chicken aka Huli Huli Chicken,
(I even added in the Mesquite aka Kiawe wood smoke from my A-MAZE-N smoker tube, I know I pissed off our neighbors that don't like us but tough 💩)
accompanied by my Quick Cucumber Kim Chee (or kimchi, whatever), that ever present steamed White Rice and my Copycat Zippy's Macaroni Salad, a must have for any "local" and I've got the recipe figured out!!!!
We can have a taste of home any time we like, or more like whenever I feel like making it!!
That my friends, was ONO!!! (that's Hawaiian for delicious)

OKAY!
Now I need a shower and wash my hair ... I reek of smoke, in a good way :laugh:

side note: please hit all of the links to more information, MAHALO (thank you)
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Your hair looks horrendous! 😲
 
Z-Cook said:
Oh, that Cowboyville 😅
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Loads of Beef Cattle, Ranches and Ranchers and Cowboys, Farming, wide open land as far as the eye can see ... gorgeous, quiet, small town USA, nice folks, minimal crime, a touch more expensive than other parts of AZ, but we always wanted to live here, long before we retired and left Hawaii.
 
Barriehie said:
Your hair looks horrendous! 😲
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It's more like I JUST, I mean this morning, changed the sheets on the bed and I don't want them to smell of smoke too ... the hair ...phew ... I'm not a fashion model ... I'm old and don't give a 🤬 BAHAHAHAHAHA!
 
Will Murray from Fallow, a Youtube channel that I like, had a recipe for an English "Lancashire Hotpot" that I watched last night. It looked incredible (as does everything those guys make), so I decided to try it today.

The only problem is that I stopped at four stores and couldn't find any lamb, let alone lamb shanks, so I decided to sub a frozen chuck roast that I had. I also have no idea what Charlotte potatoes are, so I bought a bag of red potatoes, since he calls for waxy. He compares this dish to the level of French cuisine, which I would agree. It was fantastic. I cut my oven time to 2 hours, since I didn't have as much connective tissue in the chuck roast, and honestly could have used the original mirepoix that makes the sauce since it only cooked for 2 hours, but I tossed it anyway after straining the sauce, and then cooked fresh to adhere as closely as possible to the recipe. I don't know what red wine they recommend, so I chose a Bordeaux. Despite some amateur American dad "winging it", it was bangin'!
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Gone Hiking said:
Will Murray from Fallow, a Youtube channel that I like, had a recipe for an English "Lancashire Hotpot" that I watched last night. It looked incredible (as does everything those guys make), so I decided to try it today.

The only problem is that I stopped at four stores and couldn't find any lamb, let alone lamb shanks, so I decided to sub a frozen chuck roast that I had. I also have no idea what Charlotte potatoes are, so I bought a bag of red potatoes, since he calls for waxy. He compares this dish to the level of French cuisine, which I would agree. It was fantastic. I cut my oven time to 2 hours, since I didn't have as much connective tissue in the chuck roast, and honestly could have used the original mirepoix that makes the sauce since it only cooked for 2 hours, but I tossed it anyway after straining the sauce, and then cooked fresh to adhere as closely as possible to the recipe. I don't know what red wine they recommend, so I chose a Bordeaux. Despite some amateur American dad "winging it", it was bangin'!
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Its looks gorgeous. Never heard of Lancashire hotpot having wine in it though. Did you cook two lots? I noticed there are two different coloured pans.

Edit: I posted a recipe years back which is rather different. Recipe - Lancashire Hotpot with Black Pudding
 
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I fried two thick pork chops Saturday, so ate the leftover one last night.

I made the cherry sauce you've seen before using some of the cherry preserves I have, stirred into some sautéed EVOO, shallots, red pepper flakes and lemon juice. Cooked half a rice cup of Jasmine rice, roasted some broccoli with EVOO and lemon juice, and warmed up the chop in the sauce.

No pic because this time TastyReuben , it really would have looked like a charred chop.
The chop was laying on more cherries than I thought while warming up, the heat should have been turned off sooner, and the cherries turned black, so when I spooned them on those black cherry bits gave the pork chop a charred look.

BUT, the cherry bits had a wonderful candied taste!
Best cooking mistake I ever made :)
 
Gone Hiking said:
Will Murray from Fallow, a Youtube channel that I like, had a recipe for an English "Lancashire Hotpot" that I watched last night. It looked incredible (as does everything those guys make), so I decided to try it today.

The only problem is that I stopped at four stores and couldn't find any lamb, let alone lamb shanks, so I decided to sub a frozen chuck roast that I had. I also have no idea what Charlotte potatoes are, so I bought a bag of red potatoes, since he calls for waxy. He compares this dish to the level of French cuisine, which I would agree. It was fantastic. I cut my oven time to 2 hours, since I didn't have as much connective tissue in the chuck roast, and honestly could have used the original mirepoix that makes the sauce since it only cooked for 2 hours, but I tossed it anyway after straining the sauce, and then cooked fresh to adhere as closely as possible to the recipe. I don't know what red wine they recommend, so I chose a Bordeaux. Despite some amateur American dad "winging it", it was bangin'!
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Looks fantastic!

I have made a similar Persian dish that we absolutely loved, especially my DH.

Recipe - Persian lamb stew
 
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