WTF Cookbook

[Mik]

Made this for the second time last night. I think i posted it somewhere else here but can't find it. Easy, healthy, delicious. You can get the pepper on Amazon. I'm on my second jar of it I like it so much.

https://www.foodandwine.com/recipes/poulet-basquaise

[Mik]

Make this. You'll thank me later. I just used ground chipotle and some adobo spice instead of the can. also breasts instead of thighs. Also sauteed instead of firing up the grill for two little chix breasts. Still delicious. Marinated for three hours.

https://cooking.nytimes.com/recipes/1023145-tajin-grilled-chicken

[Mik]

I'm not generally much of a fan of Jamie Oliver, but made this the other night and it was excellent. It's going into rotation.

https://thehappyfoodie.co.uk/recipes/seared-encrusted-tuna-steak-with-fresh-coriander-and-basil/

[Jodi]

@Mik said in WTF Cookbook:

Make this. You'll thank me later. I just used ground chipotle and some adobo spice instead of the can. also breasts instead of thighs. Also sauteed instead of firing up the grill for two little chix breasts. Still delicious. Marinated for three hours.

https://cooking.nytimes.com/recipes/1023145-tajin-grilled-chicken

This looks great, definitely will try it!

[Mik]

Evangelizing this recipe. Making it now, on the last few minutes. The sauce is incredibly delicious. Will serve over brown rice. It's really easier than it looks. I ground up some almonds to make the meal since almond flour is expensive and I'd never use it again.

https://www.nigella.com/recipes/mughlai-chicken?offset=24

[wtg]

@Mik Looks great, will definitely try it; we love Indian food.

I bought almond flour at Costco, not terribly expensive, but as you point out it's not something you use a lot.

I made almond cake.

https://natashaskitchen.com/almond-cake-recipe/

The almond flour is holding its own in the freezer.

[Mik]

Made this the other day and it was really great. used flat iron steak instead of filet. It's easier than it looks.

https://www.foodandwine.com/recipes/steak-diane?hid=0a23f2ba63bbf9b47229183c3b83cfd9e0dd73c9&did=21348985-20260114&utm_campaign=faw-the-dish_newsletter&utm_source=faw&utm_medium=email&utm_content=011426&utm_term=recipe-of-the-day&lctg=0a23f2ba63bbf9b47229183c3b83cfd9e0dd73c9&lr_input=40577cde38bd9fb174f5e012465d59e9291e1f606e9b3de872ea4c9f0db990bc

[wtg]

Wow, blast from the past. Used to make Steak Diane tableside on my portable burner. It was always a favorite!

[Mik]

Yeah, our guests were wowed by the flambe. Which is no big deal.

[Mik]

https://www.foodandwine.com/cooking-techniques/making-restaurant-quality-pan-sauce?link_source=ta_first_comment&taid=697371c999c310000167546c&utm_campaign=foodandwine&utm_content=photo&utm_medium=social&utm_source=facebook.com&utm_term=2026012308

[Mik]

Made this tonight. Oregon Pinot for the sauce, outstanding.

https://www.foodandwine.com/recipes/pork-chop-au-poivre-red-wine-shallot-sauce