Green salad with blue cheese dressing
Caroliina style pulled pork sandwiches (half of pork shoulder braised in 1/2 apple cider vinegar and 1/2 broth, Classic Coleslaw (https://www.seriouseats.com/creamy-cole-slaw), black garlic mayo, fat cap roasted for cracklins, on store bought buns)
Baked mac and cheese (winged it, not Modernist Cuisine style for once)
Cherry (and banana) clafoutis (https://www.seriouseats.com/cherry-clafoutis-french-dessert-recipe) with whipped cream
Green salad with blue cheese dressing
French did sandwiches (https://www.seriouseats.com/french-dip-sandwich-recipe-8605324,with bottom round instead of top round)
Onion rings (https://www.seriouseats.com/foolproof-onion-rings-food-lab-recipe)
Lone Star Kolaches (Cook’s Country Dec/Jan 2013). I did half with the usual cheese filling (2/3 recipe) and half with the blueberry (1/2 recipe). Next time, I would suggest we make just as much filling, but have each pastry with mixed filling.
Green salad with blue cheese dressing
Beer can chicken (winged it)
Steamed brocolli with garlic and butter
Baked potatao with sour cream and shredded cheese
Butterscotch pudding (https://www.seriouseats.com/stovetop-butterscotch-pudding-recipe) with whipped cream, bananas, and crushed nilla wafers.
Green salad with blue cheese dressing
Pork and cabbage stew with cheddar dumplings (Cook’s Country Oct/Nov 2021)
Butterscotch pudding (https://www.seriouseats.com/stovetop-butterscotch-pudding-recipe) with banana slices, nilla wafers, maraschino cherries, and whipped cream
Green salad with blue cheese dressing
Broiled asparagus with lemon, garlic, and parmesean
Blackened chicken
Wild morel quiche (America’s Test Kitchen Family Cookbook but added 1/2 pound of morels that were cooked until crispy)
Lime meringue cookies
Green salad with blue cheese dressing
Broiled asparagus with lemon, garlic, and parmesean
Lasagna (2 pounds of hot italian sausage in the meat sauce, homemade noodles, bechamel, mozzarella, parmesan, pepperoni)
Green beer
Grasshopper pie (Cook’s Country, April/May 2006)
Green salad with blue cheese dressing
Broiled asparagus with lemon, garlic, and parmesean
Asian cabbage rolls with spicy pork (https://www.seriouseats.com/asian-cabbage-rolls-with-spicy-pork-recipe)
Deconstructed coladas (from Jiggle! a Cookbook) (for next time, this was way too much cream and coconut part to fruit part, maybe change the ratios)
Green salad with blue cheese dressing
Armenian-style Rice pilaf (https://www.seriouseats.com/rice-pilaf-recipe-5509610)
Smothered pork chops (winged it)
All purpose chocolate cake (America’s Test Kitchen Family Cookbook) with whipped dulce de leche and cream topping
Green salad with blue cheese dressing
Huli-huli style chicken:
Marinade ingredients
For about 3.5 lb of thin (about 1/4 inch) chicken breast cutlets:
You also pre-salted the cutlets lightly before marinating, then kept them in the fridge.
Brush on in the last minute of grilling, or serve on the side, keeping it away from Chris’s portion.
Take the reserved 1/2 cup marinade.
Add 2 tablespoons ketchup.
Add 1–2 teaspoons sriracha or other hot sauce.
Simmer over medium-low heat until thick and glossy, about 5–8 minutes.
Cook
Grilled on charcoal
Tangy and creamy macaroni salad (https://www.seriouseats.com/tangy-creamy-macaroni-salad-recipe)
Malasadas (https://www.thespruceeats.com/hawaiian-malasada-4773495) with passion fruit pastry cream filling (Just puréed frozen passion fruit chunks mixed in with the pastry cream recipe from America’s Test Kitchen Family Cookbook).
Green salad with blue cheese dressing
Chicken thigh sandwiches (used Chicken Tenders recipe for coating)
Creamy Cauliflower Soup (September/October 2013 Cook’s Illustrated)
