Tell me about your favorite "go to" recipe

Now that tax season is almost over I will begin cooking again. I want to try to cook something new this year. I am also getting tired of making the same stuff over and over again.

My "go to" is pressure cooked boneless short ribs.

Pretty easy to do, by buddy taught me this last year.

Buy the boneless short ribs from Costco and brown them in a a pan or pressure cooker with some onions.
Add about 3 cups of broth and cook for about 30-40 minutes under pressure.
When finished cooking, take the remaining liquid and add some honey or Agave nectar a little bit of vinegar and favorite spices and simmer down.
Plate on some mashed potatoes and voila.

My wife ordered this from Ropanji (fancy place in La Jolla) and my friends version was just about the same and much cheaper.

Homer out

See what happens when no one posts on my thread, the Ducks win. Are you going to let that happen again, do you want everyone to know that it was your fault?

Apricot Jelly and Sriracha Sauce with any poultry is a win. Cook it down into a sauce and cover poultry with it. You can bake or put it on the BBQ. You can also add some soy sauce to it as well.

Hot pockets pepperoni pizza... 235 in the microwave and BOOM! Nom nom nomness
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Originally Posted by P. Diddy

Hot pockets pepperoni pizza... 235 in the microwave and BOOM! Nom nom nomness
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I always sing the commercial when someone in the office cooks those. I had a bad experience with one of those mouth burners a long time ago so I stopped eating those lava cakes.

My favorite "go to" is any good mexican and italian restaurant or any bar that serves Smithwick's.

Funny, I would have guessed Dukin' Donuts.

_sf

Spam, Eggs, Rice...

linguini, clams, white wine, garlic, red pepper flake, parsley.

OR

steak, fries, garlic aioli, beer.

OR

mussels, shallots, parsley, butter, white wine, fries, garlic aioli, beer!

It's a Chinese chicken salad with a drunk chicken base... When it's done...it sort of resembles a cold chicken lo mein...

I tried to post the recipe during my first run here (somewhere between December 1999 and June 2003)...but it was too long of a post back then... A professional chef once told me that it was pretty much impossible to follow with 52 ingredients and 39 steps...but he loved the result of the sample I gave him... I believe he fainted when I told him that it cost me $60 just to make that batch (his serving was about $5-10)...and that was the cut rate price...