I’ve been going wok crazy here recently. Go buy any Asian noodle. Doesn’t matter what it is. Lo Mein, Ramen, Chow Mein, Udon, Soba, sommen, rice noodles, just go buy whatever they have on that Asian aisle in Kroger.
Then buy all the “Kum” sauces (that’s Lee Kum Kee you sickos), a bag of cole...
All great recommendations already provided that I agree with fully so consider everything above a +1 from me.
I'll add a few more for additional options:
Saltine - seafood, I'd recommend sticking to small plates and ordering a bunch.
Little Tokyo - Sushi - Crispy Rice with Spicy Tuna is...
Mongolian Beef. But better. Mixed up the bag of brown sugar with a bag of brown sugar based BBQ rub. Happy accident and just added more brown sugar. Also amazing with flank steak.
Great food weekend. Friday night shrimp crunch and steak frites at Lou’s. Saturday night Spaghetti. Tonight ribs. Finally hit the perfect done-ness but ran out of wood for the smoker so only had wood smoke on them for about an hour and a half so didn’t get a nice smoke ring.
Filet with topped with roasted mushrooms finished in a garlic herb compound butter. Roasted Brussels sprouts. Latkes with smoked salmon and creme fraiche.
A bit over 5 lbs boneless leg of Lamb from Costco a steal at $29.
Made a spice mix called Ras El Hanout and mixed with olive oil. Couldn’t find a premixed version around here so called around and found someone with a recipe. A ton of spices goes into it. Butterflied the leg and rubbed the spice...
I’m torn on quail just like small cans of Diet Coke. On the one hand they are tasty and make me feel like a giant... On the other hand they are like Lays and you can’t eat just one... But eating multiple entire animals is always a plus in my book... I could go on and on.
Bacon wrapped rainbow trout with lemon, parsley, garlic, and thyme. Rosemary garlic new potatoes (Emma wanted the purple ones), and lemon garlic spinach. Emma loved it, I must be raising her right. But I need to find longer bacon next time.
I do them like ribs, I think they are referred to as burnt ends or burnt tops usually when done like this. This was 2 lbs of pork belly. I cut them into cubes and sprinkled a good bit of dry rub (used Uncle Bobs, brown sugar based so a little sweet but still a good flavor, not salty) all over...
Two words, conecuh sausage. Bought some for the crawl but didn't cook it until i got home. Slice them up into thin-ish medallions, put them in a medium heat pan and cook until the top and bottom have crisped. Sausage potato chips. Delicious. Didn't stop to take a picture....