eat, rinse, repeat

a collection of recipes carefully curated by bumeroni and danchovy, who are cats and therefore don't care for people food at all. ❈navigation❈

[bumeroni-n-danchovy]

Buffalo Wings

↳ Ingredients

For the chicken:

10 chicken wings

1/2 cup all-purpose flour

1/4 tsp ground paprika

1/4 tsp cayenne

1/4 tsp salt

2 cups of neutral oil for frying, or as needed

For the sauce:

1/4 cup of butter

1/4 cup of hot sauce (Frank's Red Hot)

A pinch of black pepper

A pinch of garlic powder

↳ Steps

Whisk together flour, paprika, cayenne, and salt in a bowl.

Add chicken wings and toss until evenly coated.

Arrange wings in a single layer in a 9x13" baking dish. Cover and refrigerate for 1 to 1.5 hours.

Heat oil to 375 degrees.

Meanwhile, add sauce ingredients to a small saucepan over low heat. Cook until butter is melted and everything is combined. Remove from heat.

Fry wings for 10-15 minutes until crispy and browned. Let drain on paper towels or a wire rack.

Toss cooked wings in sauce and serve.

–

Source: allrecipes

[bumeroni-n-danchovy]

Empanadas

↳ Ingredients

For the filling

1.5 tbsp olive oil

1 lb ground beef (or meat of choice)

1 small onion, diced

1 garlic clove, minced

1 tsp tomato paste

1 tsp fresh thyme, finely chopped

1/2 tsp each of dried oregano, cumin, and paprika

1/4 tsp of cayenne

1/4 tsp of salt and pepper

3/4 cup of chicken broth

1/2 cup of tomato passata or tomato sauce

1/3 cup of green onion, finely sliced

1/4 cup of capers, chopped

Alternative filling ideas or add-ins: cheese, potatoes, mushrooms, scrambled eggs, etc.

For the dough

2.5 cups of all purpose flour

1.5 sticks of butter, softened

1 cup water

1 tsp salt

1 tsp sugar

↳ Steps

Filling:

Heat oil in a large non-stick pan over high heat. Cook onion and garlic until soft.

Add beef and cook until non raw beef is visible. Add tomato paste and stir to combine. Then add everything else except green onion.

Bring to a simmer and cook for 15 minutes, stirring every now and then. The mixture is ready when it's no longer watery but still ju8icy.

Stir in green onion.

Transfer to a bowl and cool before using (~2 hours).

Dough:

Combine dry ingredients in the bowl of stand mixer equipped with a dough hook. Stir to homogenize.

Add the softened butter and mix until it resembles a coarse meal.

Add water slowly until the dough comes together. It should be soft, pliable, and smooth.

Turn the dough out onto a countertop and divide into 14-16 pieces. Roll each into a ball and cover to prevent them from drying out.

Assemble:

Preheat fryer to 350 degrees.

Flatten each ball into a disc and roll out into a 6" circle.

Sprinkle each circle with cheese, if using. Add 2-3 tbsp of filling, avoiding the edges.

Fold the dough over onto itself so it's a half-moon shape. Press the edges together to seal, taking care to remove as much air from the inside as possible. Pleat the edges if you're feeling fancy.

Fry the empanadas in batches for 4-5 minutes until golden brown. Remove to a paper towel-lined plate or rack.

Serve with sauce of choice.

Suggestion for improvised chimichurri: one bunch each of parsley and cilantro, 1 serrano pepper, 1 garlic clove in a blender with 1/4 cup olive oil and 1/2 cup vinegar

–

Inspired by: recipetineats and ThermoWorks

[bumeroni-n-danchovy]

Hot & Sour Noodle Soup (Suan La Fen)

↳ Ingredients

For the meat topping:

1 tsp neutral oil

4 oz ground pork

2 tsp Shaoxing wine

2 tsp dark soy sauce

For the rest of the dish:

2 scallions, sliced

2 cloves garlic, minced

2 tbsp chili oil

2 tbsp Chinkiang black vinegar

2 tbsp light soy sauce

1 tsp dark soy sauce

1/2 tsp sugar

1/8 tsp ground Sichuan peppercorns

2 cups chicken broth

7 oz noodles

↳ Steps

Preheat the wok and add oil. Add the pork and cook until browned. Pour in the Shaoxing wine and soy sauce. Cook until the sauce is fully absorbed and mixed well. Transfer the pork to a plate and set aside.

To the same wok, add the garlic and cook for 30 seconds until fragrant. Add the chicken broth, Chinkiang black vinegar, ligth soy sauce, dark soy sauce, sugar, and peppercorns. Bring to a boil and then reduce heat to low to keep it hot.

Meanwhile, cook the noodles according to package instructions. Run under cold water to stop the cooking and drain.

Divide the noodles between bowls. Add the pork topping, scallions, and chili oil. Top with broth and any other garnishes.

–

Recipe Source: The Omnivore's Cookbook

[bumeroni-n-danchovy]

Red Braised Chicken (Hongshao Ji)

↳ Ingredients

2 lbs boneless, skinless chicken thighs

1 tbsp cornstarch

2 tbsp water (plus 1 more cup, divided)

4 tbsp vegetable oil (divided)

25g rock sugar (or 2 tbsp granulated)

3 slices of ginger

1/4 cup Shaoxing wine

2 tbsp light soy sauce

2 tsp dark soy sauce

2 scallions (cut into 2-inch pieces)

↳ Steps

Cut chicken into bite-sized chunks. Add the cornstarch, 2 tbsp of water, and mix until the chicken has absorbed the water and is evenly coated. Then mix in 1 tbsp of vegetable oil. Set aside.

Preheat the wok until it starts to smoke lightly. Reduce the heat to medium and add 3 tbsp of oil and the sugar. Let the sugar melt, stirring often to prevent burning and to spread the oil around the perimeter of the wok.

Increase the heat to medium-high and add the chicken in a single layer. Don't stir until the chicken pieces are lightly browned. Flip and sear the other side.

Reduce heat to medium. Add the ginger, Shaoxing wine, both soy sauces, and 1 cup of water. Simmer over medium heat for 10 minutes.

If there is still a lot of visible liquid after 10 minutes, turn up the heat and stir continuously until it reduces into a rich sauce that coats the chicken.

Mix in the chopped scallions and serve.

–

Recipe Source: The Woks of Life

[bumeroni-n-danchovy]

Tiramisu

↳ Ingredients

¼ cup Dutch Processed cocoa powder, plus more for dusting

1 cup brewed espresso

2-3 tablespoons of Kahlua

1 tablespoon vanilla extract

3 eggs

½ cup white sugar

¼ teaspoon kosher salt

16 oz mascarpone cheese, chilled

1.75 cups heavy cream, chilled

2 packages of hard ladyfinger cookies (about 30)

↳ Steps

Whisk together the cocoa powder, espresso, vanilla, and Kahlua (if using) in a bowl and set aside.

In a mixer or using a hand mixer, beat the eggs and sugar until pale and thick, about 5 minutes. Add in the salt, mascarpone cheese and continue to whip until smooth. Add the chilled cream and continue to whip, until light, creamy, smooth and can hold a soft peak.

Dunk each ladyfinger in the espresso mixture to absorb the liquid and start to line a 9x13 baking dish with the cookies. Top the first layer of cookies with half of the whipped mascarpone mixture and use the back of a metal spoon to spread it into an even layer. Dust with cocoa powder. Repeat for another layer and then finish by dusting with cocoa powder on top. Cover with plastic wrap and chill for at least 2 hours before serving.

--

Recipe Source: What's Gaby Cooking?

[bumeroni-n-danchovy]

Brownies

↳ Ingredients

1 cup butter, to be browned

1 cup Dutch-process cocoa powder

4oz dark or semisweet chocolate, finely chopped

1 tsp instant espresso

1.5 cups white sugar

1/2 cup brown sugar

1 Tbsp vanilla

4 eggs

1 cup flour

1 tsp coarse kosher salt

↳ Steps

Preheat oven to 350°. Line 9x13” pan with parchment paper with overhangs for easy removal.

Put cocoa powder, chopped chocolate, and espresso powder in a heat-proof bowl.

Melt butter in a saucepan. Once foaming and spitting, stir and scrape bottom with a spatula every 10-15 seconds. Grainy white milk solids will begin to appear on the bottom. Continue for 5-10 minutes (go by senses, not time). When foam clears and spitting noises go silent, watch closely: The milk solids will toast in seconds. As soon as the solids turn brown and smell nutty, remove pan from heat so it doesn’t burn.

Immediately pour hot brown butter into prepared bowl, to bloom cocoa and melt chocolate. Stir until smooth. Set aside to cool.

With a stand or hand mixer, whip sugars, vanilla, and eggs on medium-high until thick, smooth, fluffy, and lightened in color. For very moist, rich brownies, stop after 4-5 minutes. For slightly more height and fluff, whip 8-10 minutes until very thick and pale.

Reduce speed to low. Slowly pour chocolate-butter mixture into egg foam mixture until incorporated.

Using a spatula, fold in flour and salt until just incorporated. Fold in additional chocolate if using. Batter will be very thick.

Scoop and spread batter evenly into prepared pan.

Bake 25 minutes until surface is glossy and just set (not jiggly in center). Do not overbake. They will finish cooking as they cool.

Let cool at least 30 minutes before removing from pan to slice.

--

Recipe Source: this Reddit post

[bumeroni-n-danchovy]

Gumbo

↳ Ingredients

For the stock:

2 lbs boneless, skinless chicken thighs

2 quarts Better than Bouillon chicken stock

1 teaspoon freshly ground pepper

For the rest of the gumbo:

1 cup vegetable oil

1 cup flour

3 onions, chopped

2 ribs celery, finely chopped

1 small green bell pepper, finely chopped

2 tablespoons minced garlic

1/2 teaspoon cayenne, plus more to taste

2 bay leaves

1 1/2 pounds andouille sausage, halved lengthwise, then cut crosswise into half moons

1 bunch scallions, thinly sliced

1/3 cup chopped fresh parsley leaves

Salt to taste

Cooked white rice, for serving

Louisiana hot sauce, for serving

↳ Steps

Place chicken thighs and stock into a large soup pot or small stockpot. Add pepper and bring to a gentle simmer. Cook, skimming any foam that rises to the surface, until chicken is cooked through and tender, 45 minutes to 1 hour. Add more water if necessary to keep chicken submerged in liquid.

Remove chicken to a heatproof bowl and set aside to cool. Strain broth through a fine-mesh sieve and set aside. When the chicken is cool enough to handle, pull it into small pieces and set aside.

In a large, heavy-bottomed Dutch oven, start the roux. Heat oil over medium-high heat and whisk in flour. Cook, stirring constantly, reaching every portion of the bottom of the pot, until roux begins to take on some color. Reduce heat to medium or medium-low and continue cooking and stirring constantly until roux reaches the color of milk chocolate.

Add the chopped onions, celery, bell pepper and minced garlic, and cook, stirring frequently, until vegetables have softened, 5 to 7 minutes. If stock has cooled by this time, add it to roux-vegetable mixture along with cayenne and bay leaves, and stir to combine. (If stock has not cooled by the time vegetables have softened, set aside to cool; you should always add a hot stock to a cool roux or vice versa.)

Once roux and stock are combined, bring to a gentle simmer. Continue to simmer until sauce is thickened and flavorful, about 2 hours, skimming any foam or excess oil that comes to the surface.

While simmering, saute sausage in a large skillet over medium-high heat until browned on all sides. Add sausage to gumbo. Taste gumbo and season lightly with salt. Simmer for 2 hours.

After simmering, add chicken, chopped scallions, and parsley to gumbo. Stir well and continue to simmer for 30 minutes longer. Adjust thickness if necessary, then season with salt and cayenne to taste.

Serve gumbo with white rice and hot sauce.

--

Adapted from: Emeril Lagasse

[bumeroni-n-danchovy]

Lasagna

↳ Ingredients

1 lb Italian sausage 

1 yellow onion 

1 28 oz can crushed tomatoes 

3 oz tomato paste

1 Tbsp Italian seasoning

2 cups whole milk ricotta 

1 cup shredded Italian cheese blend 

1 large egg 

1/4 tsp freshly cracked pepper 

9 lasagna noodles

2 cups shredded mozzarella 

1 Tbsp chopped fresh parsley (optional garnish)

↳ Steps

Add the Italian sausage to a deep skillet and cook over medium heat until browned. While the sausage is cooking, dice the onion and then add it to the skillet with the sausage. Continue to stir and cook until the onion has softened (about 3 minutes).

Add the crushed tomatoes, tomato paste, and Italian seasoning to the skillet and stir to combine. Partially cover the skillet with a lid, turn the heat down to medium-low, and let the sauce simmer while you prepare the other ingredients. Stir the saue occasionally as it cooks.

Preheat the oven to 350ºF. Add the ricotta cheese, Italian cheese blend, egg, and pepper to a bowl, then stir to combine. Set the cheese mixture aside.

Fill a large pot with water and add ½ Tbsp salt. Bring the pot of water to a boil. Once boiling, add the noodles and cook just until tender (about 8 minutes). Drain the noodles in a colander.

Spread about 1 cup of sauce over the bottom of a 9×13-inch casserole dish. Lay three noodles on top of the sauce. Spread ⅓ of the cheese mixture evenly over the noodles. Repeat the layers (sauce, noodles, cheese) two more times. Finish with the remaining sauce, then top with the shredded mozzarella.

Cover the dish with foil and bake for 40 minutes. After 40 minutes, remove the foil, turn the oven from bake to broil, and broil for about 5 minutes or just until the cheese gets a little brown on top. Watch the it closely as it broils!

Top with chopped parsley if desired, and slice into nine (or twelve) pieces. Serve and enjoy!

--

Recipe Source: Budget Bytes

[bumeroni-n-danchovy]

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[bumeroni-n-danchovy]

Pickled Veggie Slaw

Serve with honey garlic fried chicken.

↳ Ingredients:

1 cup shredded green cabbage

1/2 cup shredded carrots

1/2 green apple, julienned (optional, for sweetness)

1/4 cup rice vinegar (or apple cider vinegar)

1 tbsp sugar

1/2 tsp salt

1/2 tsp black pepper

↳ Steps:

Combine the vinegar, sugar, salt, and pepper in a small bowl and whisk until sugar dissolves.

Toss the cabbage, carrots, and apple with the dressing.

Let the slaw sit for at least 10 minutes to lightly pickle before serving.

--

Recipe Source: ChatGPT

[bumeroni-n-danchovy]

Honey Garlic Fried Chicken Bites

Serve with pickled veggie slaw.

↳ Ingredients:

For the chicken:

1 lb boneless, skinless chicken thighs or breasts, cut into bite-sized pieces

1 cup all-purpose flour

1/2 cup cornstarch

1 tsp paprika

1/2 tsp garlic powder

1/2 tsp salt

1/2 tsp black pepper

2 eggs, beaten

Vegetable oil, for frying

For the glaze:

1/4 cup honey

3 tbsp soy sauce

2 cloves garlic, minced

1 tbsp lemon juice

1/2 tsp chili flakes (optional for heat)

1 tsp cornstarch mixed with 1 tbsp water (slurry for thickening)

Garnish:

Thinly sliced scallions

Chili flakes or sesame seeds (optional)

↳ Steps:

Season the chicken pieces with a little salt and pepper.

In one bowl, mix the flour, cornstarch, paprika, garlic powder, salt, and black pepper. In another, beat the eggs.

Dip each chicken piece into the flour mixture, then the egg, and back into the flour mixture, ensuring it’s well-coated.

Heat about 2 inches of oil in a deep skillet to 350°F (180°C).

Fry the chicken pieces in batches until golden and crispy (about 4-5 minutes per batch). Drain on paper towels.

Meanwhile, in a small saucepan, combine honey, soy sauce, garlic, lemon juice, and chili flakes. Bring to a simmer.

Stir in the cornstarch slurry and cook until the glaze thickens slightly (1-2 minutes).

Toss the fried chicken in the glaze until well-coated.

Garnish with scallions and optional chili flakes or sesame seeds.

--

Recipe Source: ChatGPT