What's Your "Go-To" Dish to Cook?

[Royale with Cheese]

13 minutes ago, sherpa said:

 

Todo bem?

Are you hitting on me?

[WhoTom]

2 hours ago, Buffalo_Gal said:

Ok, because no one was being an ass, I'll get it out of the way:

1-800-grubhub

?

 

That's not a go-to, it's a bring to. ?

 

The smart-ass response you're looking for is, "Reservations," as in, "What's my sister's favorite thing to make for dinner?"

 

 

[Augie]

9 minutes ago, WhoTom said:

 

 That's not a go-to, it's a bring to. ?

 

The smart-ass response you're looking for is, "Reservations," as in, "What's my sister's favorite thing to make for dinner?"

 

 

 

Yep, on the other side of that equation. For THEM it’s a go to! 

 

Had a house warming dinner at a friends new place Sunday. Still largely in boxes, so we ordered out for the 8 of us. They decided on Cheesecake Factory so it took a couple hours for all of us to sit down at the laptop and scroll thru their menu that rivals War and Peace. We ate.............eventually. 

[The Jokeman]

I still don't have a name for it yet...?

 

Ingredients

• 1 box (16 oz) rotini pasta
• 1/3 cup dill pickle juice (from the pickle jar)
• 2 cups chopped baby dill pickles
• 1 block (8 oz) Colby Jack cheese, cubed small
• 1 small white onion, finely chopped

Creamy Dill Dressing

• 1 cup mayonnaise
• 1/2 cup sour cream
• 1/3 cup dill pickle juice (from the pickle jar)
• 2 tablespoons chopped fresh dill (or 1 tablespoon dried dill)
• 1/4 teaspoon salt
• 1/4 teaspoon pepper

 

Instructions

1. Cook pasta according to package directions. Don't forget to add some salt to the boiling water before adding the pasta. I add about 1 teaspoon, give or take.

2. Drain pasta and rinse with cold water. Add 1/3 cup of the pickle juice to the drained and rinsed pasta and let it sit while you prepare the rest.

   (Move the pasta from the colander into a mixing bowl and then add the pickle juice)

3. Chop the dill pickles, and cheese into small cubes/pieces. Finely chop the white onion.

4. Drain the pasta again that was sitting in the pickle juice. Add it to a large bowl along with the chopped pickles, cheese, and white onion.

5. In small bowl, combine all the dressing ingredients and pour over the pasta salad. Stir everything together to combine well. Salad can be eaten right away but I prefer it cold, and if you do too, then cover it and refrigerate it for 1-2 hours.

[Gugny]

1 hour ago, Jauronimo said:

A spatchcocked, roast chicken is so easy to pull off and in my experience people are mesmerized to eat poultry that isn't dryer than sawdust.  I cut the backbone out, lay it flat, and roast at 500 until breast meat is 155-160 and legs reading around 165-170.

 

The best thing about this method is that whenever someone gets in your way whilst cooking, you can say, "Get out of the way, spatchcock blocker!!"

[Cripple Creek]

Smoked beef loin. Pick your cut strip, rib, tender, pick your rub. Set meat probe to 125. Enjoy.

[T&C]

41 minutes ago, The Jokeman said:

I still don't have a name for it yet...?

 

Ingredients

• 1 box (16 oz) rotini pasta
• 1/3 cup dill pickle juice (from the pickle jar)
• 2 cups chopped baby dill pickles
• 1 block (8 oz) Colby Jack cheese, cubed small
• 1 small white onion, finely chopped

Creamy Dill Dressing

• 1 cup mayonnaise
• 1/2 cup sour cream
• 1/3 cup dill pickle juice (from the pickle jar)
• 2 tablespoons chopped fresh dill (or 1 tablespoon dried dill)
• 1/4 teaspoon salt
• 1/4 teaspoon pepper

 

Instructions

1. Cook pasta according to package directions. Don't forget to add some salt to the boiling water before adding the pasta. I add about 1 teaspoon, give or take.

2. Drain pasta and rinse with cold water. Add 1/3 cup of the pickle juice to the drained and rinsed pasta and let it sit while you prepare the rest.

   (Move the pasta from the colander into a mixing bowl and then add the pickle juice)

3. Chop the dill pickles, and cheese into small cubes/pieces. Finely chop the white onion.

4. Drain the pasta again that was sitting in the pickle juice. Add it to a large bowl along with the chopped pickles, cheese, and white onion.

5. In small bowl, combine all the dressing ingredients and pour over the pasta salad. Stir everything together to combine well. Salad can be eaten right away but I prefer it cold, and if you do too, then cover it and refrigerate it for 1-2 hours.

I have a name for it: "Cut and Paste". And this is too busy anyways.

[Jauronimo]

47 minutes ago, The Jokeman said:

I still don't have a name for it yet...?

 

Ingredients

• 1 box (16 oz) rotini pasta
• 1/3 cup dill pickle juice (from the pickle jar)
• 2 cups chopped baby dill pickles
• 1 block (8 oz) Colby Jack cheese, cubed small
• 1 small white onion, finely chopped

Creamy Dill Dressing

• 1 cup mayonnaise
• 1/2 cup sour cream
• 1/3 cup dill pickle juice (from the pickle jar)
• 2 tablespoons chopped fresh dill (or 1 tablespoon dried dill)
• 1/4 teaspoon salt
• 1/4 teaspoon pepper

 

Instructions

1. Cook pasta according to package directions. Don't forget to add some salt to the boiling water before adding the pasta. I add about 1 teaspoon, give or take.

2. Drain pasta and rinse with cold water. Add 1/3 cup of the pickle juice to the drained and rinsed pasta and let it sit while you prepare the rest.

   (Move the pasta from the colander into a mixing bowl and then add the pickle juice)

3. Chop the dill pickles, and cheese into small cubes/pieces. Finely chop the white onion.

4. Drain the pasta again that was sitting in the pickle juice. Add it to a large bowl along with the chopped pickles, cheese, and white onion.

5. In small bowl, combine all the dressing ingredients and pour over the pasta salad. Stir everything together to combine well. Salad can be eaten right away but I prefer it cold, and if you do too, then cover it and refrigerate it for 1-2 hours.

Picnic reattata?  

[Patrick Duffy]

 

Ingredients: Bread and glass of water.

Edited June 4, 2019 by Patrick_Duffy

[Jauronimo]

19 minutes ago, Patrick_Duffy said:

 

Ingredients: Bread and glass of water.

Thats a bit spicy for my taste but I'll try anything six times

[The Jokeman]

22 minutes ago, Jauronimo said:

Picnic reattata?  

Glad someone caught the gist ?

27 minutes ago, T&C said:

I have a name for it: "Cut and Paste". And this is too busy anyways.

Just trying to give an update to a classic post.

[RochesterRob]

  Going by the conditions given by the OP it would have to be beef stew.  Heavy on the onion and garlic.  Braise the beef and simmer 1.5-2 hours in liquid but not boil off any broth.  Gravy thick enough not to readily soak through a slice of bread.  My coleslaw and potato salad draw a lot of compliments.  Sweet onion is the key as it provides a natural sugary taste to the slaw and salad.  Green pepper and cucumber chunks (small) in the potato salad make for a garden salad type experience.

Edited June 5, 2019 by RochesterRob

[4merper4mer]

5 hours ago, Joe in Winslow said:

Oven roasted chicken.

 

Ingredients:

 

Chicken

half a stick of butter

one large lemon.

 

Roll lemon on counter until softened, puncture repeatedly with knife. Stuff in chicken cavity. Insert in oven. Roast at 375 until delicious and golden brown. Serve with brown rice and broccoli or some other green veg. Butter's for melting, I melt it and put on skin before roasting. Can be done without it, but...ya know, butter.

 

 

Good God if you went to San Diego you'd have been the lemon and the chicken.

[Patrick Duffy]

1 hour ago, Jauronimo said:

Thats a bit spicy for my taste but I'll try anything six times

 

It's a meal only a warrior can handle. We partake in this before the decapitation party takes place.

 

#WARRIORSPIRIT

[billsfan5121]

For me?  I can’t cook.  So I’ll go with 

 

whatever my wife makes

Edited June 5, 2019 by billsfan5121

[Doc Brown]

I don't do much cooking.  I prefer the eating aspect and luckily my wife likes to cook.

 

However, I will grill in the summer.  Grilled pork chops marinated in Italian dressing for 12 hours or so, cheeseburgers w/onion salt and cheddar cheese, Italian sausage w/ peppers and onions, and chicken thighs that have been marinated in Chiavetta's sauce the previously 24 hours.

[mead107]

Grilled peanut butter.  No jelly. 

[Augie]

2 minutes ago, Doc Brown said:

I don't do much cooking.  I prefer the eating aspect and luckily my wife likes to cook.

 

However, I will grill in the summer.  Grilled pork chops marinated in Italian dressing for 12 hours or so, cheeseburgers w/onion salt and cheddar cheese, Italian sausage w/ peppers and onions, and chicken thighs that have been marinated in Chiavetta's sauce the previously 24 hours.

The Christmas before we got married in February I gave my wife a gas grill. You’d have thought it was a friggin’ vacuum cleaner (OK, it was almost as bad). I explained she would never have to use my gift to her, because every time we (a/k/a I) grilled she got the night off from cooking. 

 

Decades later, and I do 99.9% of the cooking. You make it work. 

[EmotionallyUnstable]

6 hours ago, Gugny said:

This week's menu at home:

 

Philly cheesesteaks

Spag and balls

Meatloaf

Burritos/soft tacos

Burgs and dogs

 

That's a lot of red meat! 

[Gugny]

1 minute ago, EmotionallyUnstable said:

 

That's a lot of red meat! 

 

Beer is actually my dinner.  I just have a couple forks full of the food each night.  I'm balanced, man.

[EmotionallyUnstable]

Taco Tuesday

[billsfanmiami(oh)]

4 hours ago, Augie said:

 

Met my wife and had our kids on Hilton Head. Going back later this month, and the Lowcountry boil is on the must have list. That, along with the good old fashion oyster roast  with family and friends (with a big cooler) was always something to look forward to! Simple, delicious and a great time for all. 

 

Just spent a week there with the family in May. I churned this out on the last night. Super easy and fun, also best meal of the trip! 

[Doc Brown]

36 minutes ago, Augie said:

The Christmas before we got married in February I gave my wife a gas grill. You’d have thought it was a friggin’ vacuum cleaner (OK, it was almost as bad). I explained she would never have to use my gift to her, because every time we (a/k/a I) grilled she got the night off from cooking. 

 

Decades later, and I do 99.9% of the cooking. You make it work. 

Hmmmm....you're a lucky guy.  I wouldn't have the guts to do that before we got married although doing it a couple of months in advance is smart as the invitations probably already went out.

[Buffalo_Gal]

35 minutes ago, EmotionallyUnstable said:

Taco Tuesday

You sound like my husband. 

He got grilled salmon tonight, and liked it.  ?

[Augie]

4 minutes ago, Doc Brown said:

You gave your wife a XMas gift for yourself in February and she still married you   My wife got mad when I didn't get her something on mother's day BEFORE we had kids.

 

It’s actually worse than that! Hard to imagine, I know! 

 

On Christmas Eve we met at my parents, along with a very handy freind of mine. We skipped out “briefly”  to go put this grill together not even a mile away at the place where we would be living together after they marriage. Grills are not that easy to assemble, and the beer didn’t help. Hours went by, as she sat with my parents. Hours are nothing compared to the 3 plus decades she has never had to go near a grill. 

[billsfanmiami(oh)]

Back to the topic, for me it’s anything in the smoker or just good ole fashioned steaks. From the smoker, I’m pretty good with the standard items: pork butt, brisket, ribs, etc. Less regularly I’ll do salmon or wings. One thing I’ll do from time to time that always is a big hit, is burgers in the smoker. Got the basic idea from a bbq cookbook but then tweaked it with my own rub and ingredients. 80/20 ground chuck, make your own patties with diced onion, jalapeño, green & Anaheim peppers mixed into the meat. After they’re all made, rub each liberally with dry rub. Throw em in the smoker for an hour or two with some hickory or fruit wood. Throw some cheese on, let em go another 5-10 and there ya have it. Not completely original but got my method down to a science and they always turn out great. 

[Augie]

4 minutes ago, Doc Brown said:

Hmmmm....you're a lucky guy.  I wouldn't have the guts to do that before we got married although doing it a couple of months in advance is smart as the invitations probably already went out.

 

It’s not guts.....I’m just stupid! 

 

But so far it’s worked out. It will be 35 years in February. 

 

(She’s generally a much better decision maker. Go figure!) 

[Doc Brown]

1 minute ago, Augie said:

 

It’s not guts.....I’m just stupid! 

 

But so far it’s worked out. It will be 35 years in February. 

 

(She’s generally a much better decision maker. Go figure!) 

Congrats.  You should get her a new grill.

[Augie]

2 minutes ago, Doc Brown said:

Congrats.  You should get her a new grill.

 

She wants a new grill every winter when the prices go down. This Bad Boy Grill still works just fine. She will replace burners and starters. I just use a lighter and cook around the uneven burners. 

 

I think there is a reason she is still gainfully employed while I walk the dog and hang out at the park daily. 

[Pine Barrens Mafia]

9 hours ago, 4merper4mer said:

Good God if you went to San Diego you'd have been the lemon and the chicken.

 

Be careful you don't pull a happy with that stretch

 

[4merper4mer]

5 minutes ago, Joe in Winslow said:

 

Be careful you don't pull a happy with that stretch

 

Maybe, but the "puncture repeatedly with a knife" part alarmed me.

[Pete]

My go to’s are spring rolls, trail mix, and smoothies.  They are never the same version, but always delicious 

[NoHuddleKelly12]

12 hours ago, EmotionallyUnstable said:

Taco Tuesday

I tried, but I really can't find a reason to argue with this. 

[NoHuddleKelly12]

12 hours ago, mead107 said:

Grilled peanut butter.  No jelly. 

Try honey on the peanut butter. You can thank me later.  

[row_33]

1 part basmati rice

2 parts water

 

throw in whatever seasoning you like into the rice cooker and press start

 

by the end of the 30 minutes or so you can come up with something else to add

[RochesterRob]

57 minutes ago, row_33 said:

1 part basmati rice

2 parts water

 

throw in whatever seasoning you like into the rice cooker and press start

 

by the end of the 30 minutes or so you can come up with something else to add

  If I am in a hurry I will boil some rice then stir in some BBQ sauce.  Warm dinner real quick that is not bland.  Kind of kicked Stove Top stuffing to the curb not that ST is that good anymore.  Must have changed the recipe.

Edited June 5, 2019 by RochesterRob

[row_33]

13 minutes ago, RochesterRob said:

  If I am in a hurry I will boil some rice then stir in some BBQ sauce.  Warm dinner real quick that is not bland.  Kind of kicked Stove Top stuffing to the curb not that ST is that good anymore.  Must have changed the recipe.

 

the rice cooker has been one of the greatest things brought home

 

 

[BuffaloBill]

19 hours ago, chknwing334 said:

Sous vide steak seared in a carbon steel pan and seared on the edges with a blowtorch.

Mushroom Risotto with gruyere cheese.

Prosciutto wrapped asparagus.

 

 

I’ll be over for dinner tonight .... Ok if I bring a few TSW friends?

[Jauronimo]

I do not have many dishes which fit the OPs complete requirements.  I make chili without a shred of a recipe but no one really eats that but me so few compliments. General meat cookery I do not need a recipe.

 

I have a few go to deal closers that are tried and true.  Braised short ribs and risotto is the perfect deal closer.  Can make the braise the night before meaning less work when you should be entertaining a guest, a pressure cooker shortens the risotto process but she can still stir it at the end and "help", then reduce the braising liquid into a nice sauce.   

 

Pairs nicely with too much wine, always a show stopper, hard to f@#$ up.  

[Johnny Hammersticks]

13 minutes ago, Jauronimo said:

I do not have many dishes which fit the OPs complete requirements.  I make chili without a shred of a recipe but no one really eats that but me so few compliments. General meat cookery I do not need a recipe.

 

I have a few go to deal closers that are tried and true.  Braised short ribs and risotto is the perfect deal closer.  Can make the braise the night before meaning less work when you should be entertaining a guest, a pressure cooker shortens the risotto process but she can still stir it at the end and "help", then reduce the braising liquid into a nice sauce.   

 

Pairs nicely with too much wine, always a show stopper, hard to f@#$ up.  

 

When you say your short ribs are a “deal closer,” does that mean that they make the panties drop?