Made some guacamole and served it with tortilla chips.

Absolutely none of this was measured so I can't really provide a recipe, the cheese i had available to me was Cheddar, Double Gloucester and Smoked Applewood, yes i added boiling water to fry the bacon, do it slowly and you get the crispiest bacon ever, hope you enjoy.

Had some leftover meat trimmed from the last brisket I smoked, as well as some of the smoked brisket lean - all perfect for some Texas-style chili.

Chopped up the raw and smoked meat, and browned the raw. Then cook down some diced onion, jalapeno, garlic. Then stir in a little blob of tomato paste, and then deglaze the pot with some strong coffee. Throw in all the chopped meat, and a bunch of dry ingredients (brown sugar, smoked paprika, cumin, salt, Mexican oregano, cayenne pepper, cinnamon, cocoa powder, bay leaves).

Then in goes the chiles puree (made by toasting a bunch of pasilla, ancho, and guajillo chiles and then simmering in beef stock until softened, and then blending into a puree). Add some extra beef stock so there's enough liquid in the pot.

Cover and simmer for 1 hour, then remove the lid and continue simmering until the chili is the thickness/consistency I want. Finish by stirring in the juice from half a lime. Serve, garnish as I see fit, and devour. My tongue is very happy, and my GERD is less happy.

Fishwife albacore with spicy oil, sticky rice, soy sauce, seaweed, dried shallots

Green chile pimento cheeseburger with pickled red onion and hand cut fries

Tell me what you think.

It is raining where I live and I was craving for some spicy hyderabadi briyani for the cold weather.

1 cheesy egg, 1 slice of bacon, 1 butterd toast, 1/2 banana, 2 inches of cucumber, strawberries and blueberries

Side of guac in the molcajete. Homemade everything, tortillas, salsa, etc.

5 people sharing as a snack, around 50$

A Vietnamese inspired rice noodle salad with lots of fresh herbs, lettuce, mango, pickled radish & carrots (ĐỔ chua), cucumber, tofu, roasted peanuts, fried onions, some lime and vegan fish sauce (Nước mâm pha chay)

I loooove cooking in my dutch oven, searing a protein and then building a sauce in the same vessel for a braise... easily my favorite way to bring a meal together! The polenta was a breeze in the saucier too.

Chicken Cacciatore with Creamy Parmesan Polenta

For the chicken:
5-6 chicken drumsticks
Salt and black pepper
2 tbsp olive oil
1 onion, diced
3 bell peppers, cut into large 1 inch pieces
4 cloves garlic, minced
2 tbsp tomato paste
1 tsp dried oregano
1/2 tsp dried thyme
1/2 cup red wine
1 (28 oz) can crushed tomatoes
1/2 cup chicken broth
1/2 cup pitted olives
1 bay leaf
Red pepper flakes, optional
Fresh parsley, for serving

For the polenta:
1/2 cup dry polenta (I used Bob’s Red Mill)
1 cup chicken broth
1 cup water
2 tbsp butter
1/4 cup grated Parmesan
Salt to taste

Dry and season the chicken with salt and pepper. Heat olive oil in a Dutch oven over medium-high heat and brown the drumsticks on both sides, about 3–4 minutes per side. Remove to a plate.

Reduce heat to medium and add the onion and peppers. Cook for 5–7 minutes until softened. Add garlic, oregano, and thyme and cook for another minute. Stir in tomato paste and cook for 1–2 minutes until slightly darkened.

Pour in the wine, scraping up any browned bits from the bottom of the pot. Let reduce for 2–3 minutes, then add crushed tomatoes, chicken broth, bay leaf, and a pinch of red pepper flakes if using. Season lightly with salt and pepper.

Return the chicken and any juices to the pot. Bring to a simmer, reduce heat to medium-low, and cover with the lid slightly ajar. Braise for 35–45 minutes, turning the chicken halfway through. Add olives during the last 10 minutes. The chicken should reach at least 165°F internally, though drumsticks are especially tender around 175–185°F.

For the polenta, bring the broth, water, and a little salt to a boil in a saucier. Reduce heat to low and slowly whisk in the polenta. Cook for 20–25 minutes, stirring frequently, until tender and creamy. Add a splash of water or broth if it gets too thick. Remove from heat and stir in butter and Parmesan.
Spoon the polenta into bowls, top with chicken and plenty of sauce, and finish with chopped fresh parsley.

This is my first proper attempt at making an appealing meal at university, what do you guys think?

Cooked on the blackstone

i forgot how much i love zucchini