What are y'alls most interesting recipes because I am bored with mine. With the Ags having a bye week, I have time to really cook. Complicated is okay.

Here are my usual go-to for food:
Galbi - strangely Food Network's recipe is excellent
Momo***u's Bo Saam - so easy and so delicious (for so reason TexAgs is censoring this famous restaurant's name)
Ad hoc at home's fried chicken
Ad hoc at home's braised pork belly
Anne Burrel's meatballs (though I sub ground lamb for the ground veal)
Serious eats' shrimp and grits
Serious eats' pressure cooker pork chili Verde
Boa buns

As you can see, I enjoy food of all kinds, but am looking for some new and interesting to try. What interesting recipes do you recommend?

When we want a challenge we usually go vegetarian. Making a vegetarian dish delicious and satisfying is difficult, at least for me. This is a good one we found.

Carrot steaks with chickpeas

* 16 small heirloom baby carrots, about 16 oz total (Wash, dry and trim the stems)
* 15 ounce can chickpeas, rinsed and drained
* 3 tablespoons olive oil
* 2 teaspoons Za'atar spice blend
* 1/4 teaspoon kosher salt
* fresh black pepper, to taste
* 1 ounce feta cheese, crumbled
* 1 teaspoon lemon zest
* 1 lemon
* 1/2 bunch kale, preferably lacinato, ribs removed and discarded (2 1/2 oz total without ribs)
* 1/2 tbsp freshly squeeze lemon juice
* 2 cups full fat Stonyfield Greek yogurt

Instructions
* Preheat oven to 350F. Spray a large sheet pan with olive oil.
* Drain chickpeas in a colander, or salad spinner and transfer to a plate lined with paper towels. Let them dry completely.
* Place carrots and chickpeas on the prepared sheet pan and drizzle with 2 tablespoons of olive oil, Za'atar, salt and black pepper.
* Bake until the carrots are crisp-tender and browned, about 40 to 45 minutes, turning halfway.
* While they are cooking, slice the kale into 1/4-inch thin ribbons and place in a large bowl. Toss with 1/2 tablespoon olive oil, lemon juice and 1/4 teaspoon salt.
* Massage the kale with your hands for about 1 to 2 minutes, until soft.
* In 4 shallow bowls, swoosh 1/2 cup yogurt in the bottom of each.
* While the carrots are still hot, transfer over the yogurt and season with more salt and lemon zest.
* Scatter the chickpeas over each dish and drizzle the remaining oil, top with kale and crumbled feta

Moroccan Tagine
Maybe try making some traditional al pastor tacos using a vertical spit
We have a great blood orange blackened chicken recipe that goes with a citrus rice and kale
I've done some pickling and candying with jalapenos that's made things interesting

ABATTBQ11 said:

---

Moroccan Tagine
Maybe try making some traditional al pastor tacos using a vertical spit
We have a great blood orange blackened chicken recipe that goes with a citrus rice and kale
I've done some pickling and candying with jalapenos that's made things interesting

---

Care to share that catfish recipe?

If you're looking for things that are great to eat but take a long time to make, try Thomas Keller's onion soup from Bouchon or the fried cod sandwich from Eventide. Or do what Fido suggested.

If you're still looking for something, I'd recommend either making a Italian roasted pork in a crockpot, or learning to make a decent Sunday sauce.

For the Italian pork, take a pork butt. Put 1/2 cup of evoo in a mixing bowl. Add in one tablespoon crushed fennel seeds, one tablespoon fresh ground black pepper, two tablespoons salt, 6-8 cloves of diced garlic, and half a tablespoon dried rosemary. One teaspoon of red pepper flakes (if you really like heat, make it one tablespoon, but that'll make it spicy.) Mix it all together in the bowl to make a paste. Cover the pork butt on all four sides with the paste. Put the pork butt in a slow cooker. Pour one cup of water on either side of the pork butt, but not over the pork butt. Turn slow cooker on low, and let it cook for 8 hours.

After 8 hours are up, take two forks and shred the pork. It will come apart easily.

While the pork is cooking, make some bread dough and bake some hoagie rolls in the oven. Or make some no-knead ciabatta bread. If you're not comfortable with baking bread, buy a fresh loaf of Italian bread from a local store or bakery. Cut the loaf into six inch lengths, and split. Top the bread with provolone. Put pork on provolone. Close your sandwich, and devour.

(Some people like to saute some broccoli rabe and add it to the sandwich, some like spinach leaves with some vinaigrette dressing, some like some arugula, it is up to your personal preference.)

If you need a Sunday sauce recipe, let me know.

Both recipes are fairly easy with minimal steps, but are low and slow cooking that take most of the day.

Maybe try making homemade pasta? Or a lasagna with bechamel sauce?

Or how about breads/deserts (if you want a challenge try making some macarons)?

You're getting into soup, stew, and braises season, which has loads of possibilities. Boeuf bourguignon, coq au vin, cassoulet (Thomas Keller has a slow cooker cassoulet recipe that is fantastic), you can make all kinds of different variations of risottos, beef and barley soup, chicken tortilla soup, mole poblano (excellent to use to braise some turkey thighs), etc.

One of the things I love to do is a simple roast chicken. When it's done well with a good quality chicken, it's fantastic.

Try cooking Asian cuisine. Night ands day from western! It's like taking a spaceship to another planet and having to cook with its ingredients.

pick anything from this channel

https://www.youtube.com/@ChefJeanPierre/videos

TikiBarrel said:

---

Try cooking Asian cuisine. Night ands day from western! It's like taking a spaceship to another planet and having to cook with its ingredients.

---

Preach! Ive been trying to find new and exciting ways to shoehorn koji, miso, kimchi, etc. into all kinds of recipes. My biggest struggle is avoiding over salting my Asian dishes. I know most of what you get in a restaurant is salty AF, but I prefer less salty fare most of the time.