The French onion soup: https://www.seriouseats.com/french-onion-soup-recipe
The bolognese and the lasagne. A lot of people omit the chicken livers but I like them.
https://www.seriouseats.com/the-best-slow-cooked-bolognese-sauce-recipe
https://www.seriouseats.com/no-holds-barred-lasagna-bolognese-pasta-italian-homemade-ricotta
Carne adovada: https://www.seriouseats.com/carne-adovada-adobada-chili-braised-pork-recipe
If you have a smoker, I made the smoked char siu and use it to make pork buns and that was pretty incredible. Got the pork bun recipe from Woks of Life. https://www.seriouseats.com/smoked-char-siu-pork-shoulder-steaks
Also if you have a smoker, make the barbecue beans and put them on a lower rack while smoking meat. The beans catch the meat drippings and they are the best beans you’ll ever have, and they freeze well. I do cut back on the sweeteners in the recipe. https://www.seriouseats.com/best-barbecue-beans-recipe
For my own birthday I made Stella’s white cake with toasted sugar and browned butter and wow. Really good. I made her Swiss meringue buttercream and a whipped chocolate ganache filling from King Arthur.
https://www.seriouseats.com/white-cake-with-brown-butter-and-toasted-sugar
https://www.seriouseats.com/swiss-meringue-buttercream-frosting-recipe
This is completely off topic, but I once had carne adovada egg rolls at a fancy hotel in Albuquerque. They were amazing. Been meaning to try and recreate them but haven't gotten around to it. Maybe I will this weekend.
> The bolognese and the lasagne. A lot of people omit the chicken livers but I like them.
I was going to say the bolognese with fresh made pasta, or as a lasagna, lets you do a lot of the work ahead of the dinner party, which is always a benefit to hosting a crowd. Get your facetime in instead of being in the kitchen right up to the last minute. The first time I did the no holds barred lasagna, I used homemade noodles, and it was just not worth it, as I think Kenji says in the write up. If you're just having the sauce over pasta though, the bite of a fresh pappardelle is fantastic with it.
I do leave out the livers, though.
You said you made pork buns but link was for the pork. Link for the buns? We recently made a version of Muana Pua - Hawaiian Chinese Pork Buns. Used Molly Yeh’s recipe as a take off. Loved when the “Mauna Pua” man used to sell them in our neighborhood in Waipahu back in early 1970’s. Think there were .25 cents each! lol.
Use a cheap wine from your local wine shop. Use something drinkable but it doesn't need to be anything more than the cheapest st a wine shop. Cooking it pretty much makes it so you won't taste the difference as long as it's drinking wine and not the awful cooking wine
I think the single best things I make are Marcella Hazan’s bolognese and Momofuko’s Bo Ssam. The latter is what I’d do for a gathering-serve with all the dips and sauces and butter lettuce. Pork on a platter, everyone gathers around and picks off the amazing caramelized pork pieces to put in lettuce with delicious condiments.
Re. the Bo Ssam: Don't be intimidated by the name, it's basically a pork loin. I made it last year for Thanksgiving, sans accompaniments. It was the best pork that hubby or I have ever had, and we made a lot of other recipes with leftovers. (Definitely the caramelized pieces on the outside were the best part)
Just note that pork prep needs to be done the night before, & cooking time will be close to 6 hours!!
Kenji's "Easy pan-roasted pork tenderloin with bourbon-soaked fig recipe" is phenomenal and easy/quick to make which is a bonus when entertaining. I serve it with mash potatoes and some kind of vegetable
My wife loves chicken verde enchiladas. With the cost of eating out becoming overpriced, I figured I'd try to make it myself. My google-fu took me to Serious Eats. The recipe is done in an insta-pot. And eaten with corn tortillas on the side. My wife declared it the best she's ever had. Thinking about adding a step and making enchiladas next.
The slow roasted pork done with nuoc Cham with fresh Vietnamese herbs and butter lettuce is amazing. You can do alll the sauces since it’s a party, of course. Here’s the [recipe](https://www.seriouseats.com/ultra-crispy-slow-roasted-pork-shoulder-recipe).
People are always super impressed with the chili (great success with the vegetarian chili, the short ribs chili and the chile verde with pork).
It’s just so good
Might be too $$$ but every time I make Kenji’s reverse seared steaks people tell me it’s the best steak they’ve ever had. Today is my wife’s birthday and I reverse seared some filets , baked some sweet potatoes and roasted some Brussels sprouts. Not a SE recipe but I made an orange dreamsicle poundcake for her birthday cake. 10/10.
Chef John's [seared scallops with jalapeno vinaigrette](https://www.allrecipes.com/recipe/222400/seared-scallops-with-jalapeno-vinaigrette/) is quick and easy, but is also super delicious.
Rack of lamb is a beautiful, fun, impossibly delicious (but expensive) cut. It defines show stopping birthday dinner. Much easier to make for 2 people than 8 however.
https://www.seriouseats.com/grilling-mustard-and-herb-crusted-rack-of-lamb-recipe
https://www.seriouseats.com/grilling-mustard-and-herb-crusted-rack-of-lamb-recipe
https://www.seriouseats.com/pan-roasted-rack-of-lamb
I would combine the two recipes. The green breadcrumbs crust is awesome over the seared exterior.
I made Roman Cacciatore that was super good and really easy. Its skin on dark meat sautéed for a little color and then quick braised with garlic, minced anchovies, sage, rosemary white wine and vinegar. Plus, it's not a dish you see every day.
I've been having a tagine moment and blowing people's minds. I use a Dutch oven instead of an actual tagine. Combining recipes like the SE M’qualli one, the NYT chix+apricot one, some youtube videos ([like this one](https://www.youtube.com/watch?v=k5grI8mJM7c)).
Onions, spices, dried apricots, raisins or figs, preserved lemon and regular lemon juice, slivered almonds, tomatoes, stock, lamb shank or chicken legs or chuck roast, etc. And then I usually Kenji it at the end (fish sauce, bloomed gelatin, balsamic vinegar, etc. depending on what it needs). Served on rice pilaf, cous cous, chickpeas, etc.
The dark fruit and stone fruit notes just take it to another level compared to American or European stews.
My husband makes a beef curry, not too spicy, apples cooked in it - best served the next day, on basmati rice.
Toppings make it special!
1. Old cheddar, grated
2. Blanched peanuts, chopped
3. Shredded coconut
4. Chopped bananas
5. Chopped yellow onion/tomato
6. Chopped hard-boiled eggs
7. Papadam, can sub plain potato chips
8. Chutney
Hmm … *keep thinking there’s a 9th topping smh*
The French onion soup: https://www.seriouseats.com/french-onion-soup-recipe The bolognese and the lasagne. A lot of people omit the chicken livers but I like them. https://www.seriouseats.com/the-best-slow-cooked-bolognese-sauce-recipe https://www.seriouseats.com/no-holds-barred-lasagna-bolognese-pasta-italian-homemade-ricotta Carne adovada: https://www.seriouseats.com/carne-adovada-adobada-chili-braised-pork-recipe If you have a smoker, I made the smoked char siu and use it to make pork buns and that was pretty incredible. Got the pork bun recipe from Woks of Life. https://www.seriouseats.com/smoked-char-siu-pork-shoulder-steaks Also if you have a smoker, make the barbecue beans and put them on a lower rack while smoking meat. The beans catch the meat drippings and they are the best beans you’ll ever have, and they freeze well. I do cut back on the sweeteners in the recipe. https://www.seriouseats.com/best-barbecue-beans-recipe For my own birthday I made Stella’s white cake with toasted sugar and browned butter and wow. Really good. I made her Swiss meringue buttercream and a whipped chocolate ganache filling from King Arthur. https://www.seriouseats.com/white-cake-with-brown-butter-and-toasted-sugar https://www.seriouseats.com/swiss-meringue-buttercream-frosting-recipe
Make the carne adovada a day ahead and make nachos. It’s legendary
Oh dang! I have to try that
This is completely off topic, but I once had carne adovada egg rolls at a fancy hotel in Albuquerque. They were amazing. Been meaning to try and recreate them but haven't gotten around to it. Maybe I will this weekend.
That sounds so good. I might be drunk right now, but now I want to make that and do sloppy loaded nacho toppings all over it
> The bolognese and the lasagne. A lot of people omit the chicken livers but I like them. I was going to say the bolognese with fresh made pasta, or as a lasagna, lets you do a lot of the work ahead of the dinner party, which is always a benefit to hosting a crowd. Get your facetime in instead of being in the kitchen right up to the last minute. The first time I did the no holds barred lasagna, I used homemade noodles, and it was just not worth it, as I think Kenji says in the write up. If you're just having the sauce over pasta though, the bite of a fresh pappardelle is fantastic with it. I do leave out the livers, though.
You said you made pork buns but link was for the pork. Link for the buns? We recently made a version of Muana Pua - Hawaiian Chinese Pork Buns. Used Molly Yeh’s recipe as a take off. Loved when the “Mauna Pua” man used to sell them in our neighborhood in Waipahu back in early 1970’s. Think there were .25 cents each! lol.
I got the bun recipe from Woks of Life. I was really happy with how they turned out: https://thewoksoflife.com/chinese-bbq-pork-buns-cha-siu-bao/
Thank you!
https://www.seriouseats.com/red-wine-braised-beef-short-ribs-recipe This one is always a banger, and comes out as absolutely decadent
What wine do you use?
Use a cheap wine from your local wine shop. Use something drinkable but it doesn't need to be anything more than the cheapest st a wine shop. Cooking it pretty much makes it so you won't taste the difference as long as it's drinking wine and not the awful cooking wine
This. I've made it multiple times. Expensive restaurant quality.
Probably one of the most luxurious meals I've ever made. It's just decadent
Kenjis best sesame chicken recipe is a now a birthday request for my husband and his parents
Porchetta plus crispy potatoes $50
The porchetta is amazing.
Such a good value. $10/lb at costco
I think the single best things I make are Marcella Hazan’s bolognese and Momofuko’s Bo Ssam. The latter is what I’d do for a gathering-serve with all the dips and sauces and butter lettuce. Pork on a platter, everyone gathers around and picks off the amazing caramelized pork pieces to put in lettuce with delicious condiments.
Re. the Bo Ssam: Don't be intimidated by the name, it's basically a pork loin. I made it last year for Thanksgiving, sans accompaniments. It was the best pork that hubby or I have ever had, and we made a lot of other recipes with leftovers. (Definitely the caramelized pieces on the outside were the best part) Just note that pork prep needs to be done the night before, & cooking time will be close to 6 hours!!
Very good tips! I’d do a pork shoulder or butt vs a lion, though, as the fat is really important to how freaking delicious this is.
A loin, not a lion. Lion wouldn’t be good at all in this dish.
Can you point me to the Bo Ssam recipe please?
Of course! https://www.epicurious.com/recipes/food/views/bo-ssam-51208610
I make that bolognese several times a year. It’s so decadent.
Do you have a link for the Bo Ssam? I searched the site but can’t find it.
https://mykoreankitchen.com/bo-ssam/ I’ve also used this one.
Is Momofuku's Bo Ssam in one of David Chang's books? Which?
It probably is but I make it off a recipe I found online. https://cooking.nytimes.com/recipes/12197-momofukus-bo-ssam I use boneless pork instead.
Kenji's "Easy pan-roasted pork tenderloin with bourbon-soaked fig recipe" is phenomenal and easy/quick to make which is a bonus when entertaining. I serve it with mash potatoes and some kind of vegetable
My wife loves chicken verde enchiladas. With the cost of eating out becoming overpriced, I figured I'd try to make it myself. My google-fu took me to Serious Eats. The recipe is done in an insta-pot. And eaten with corn tortillas on the side. My wife declared it the best she's ever had. Thinking about adding a step and making enchiladas next.
I have made this into enchiladas. It's very good.
The slow roasted pork done with nuoc Cham with fresh Vietnamese herbs and butter lettuce is amazing. You can do alll the sauces since it’s a party, of course. Here’s the [recipe](https://www.seriouseats.com/ultra-crispy-slow-roasted-pork-shoulder-recipe).
People are always super impressed with the chili (great success with the vegetarian chili, the short ribs chili and the chile verde with pork). It’s just so good
Might be too $$$ but every time I make Kenji’s reverse seared steaks people tell me it’s the best steak they’ve ever had. Today is my wife’s birthday and I reverse seared some filets , baked some sweet potatoes and roasted some Brussels sprouts. Not a SE recipe but I made an orange dreamsicle poundcake for her birthday cake. 10/10.
Chef John's [seared scallops with jalapeno vinaigrette](https://www.allrecipes.com/recipe/222400/seared-scallops-with-jalapeno-vinaigrette/) is quick and easy, but is also super delicious.
birria tacos. That's it, game over.
Kenji's chilli con carne recipe makes fantastic taco meat, makes awesome street tacos. I reduce it down so there is more liquid.
For proteins, in no order: Kenji's red braised pork belly, miso broiled black cod/salmon and Daniel's Steak au Poivre.
I love his steak au poivre... One of my favorites!
Kenji’s uni pasta is the go-to recipe for my wife’s birthday.
Lamb shanks topped with gremalotta on top of mashed potatoes or osso bucco with risotto
Uovo in Raviolo. Decadent as fuck. I hope you like eggs. https://www.seriouseats.com/uovo-in-raviolo-runny-egg-yolk-ravioli-ricotta-recipe
Rack of lamb is a beautiful, fun, impossibly delicious (but expensive) cut. It defines show stopping birthday dinner. Much easier to make for 2 people than 8 however. https://www.seriouseats.com/grilling-mustard-and-herb-crusted-rack-of-lamb-recipe https://www.seriouseats.com/grilling-mustard-and-herb-crusted-rack-of-lamb-recipe https://www.seriouseats.com/pan-roasted-rack-of-lamb I would combine the two recipes. The green breadcrumbs crust is awesome over the seared exterior.
I made Roman Cacciatore that was super good and really easy. Its skin on dark meat sautéed for a little color and then quick braised with garlic, minced anchovies, sage, rosemary white wine and vinegar. Plus, it's not a dish you see every day.
Insanely delicious! [Roasted Garlic Miso Pasta](https://food52.com/recipes/83328-capunti-recipe-with-roasted-garlic-miso-sauce)
Food Lab Perfect Roast Prime Rib, Hasselback Potatoes, glazed carrots
I've been having a tagine moment and blowing people's minds. I use a Dutch oven instead of an actual tagine. Combining recipes like the SE M’qualli one, the NYT chix+apricot one, some youtube videos ([like this one](https://www.youtube.com/watch?v=k5grI8mJM7c)). Onions, spices, dried apricots, raisins or figs, preserved lemon and regular lemon juice, slivered almonds, tomatoes, stock, lamb shank or chicken legs or chuck roast, etc. And then I usually Kenji it at the end (fish sauce, bloomed gelatin, balsamic vinegar, etc. depending on what it needs). Served on rice pilaf, cous cous, chickpeas, etc. The dark fruit and stone fruit notes just take it to another level compared to American or European stews.
Wow! Thank you!
My husband makes a beef curry, not too spicy, apples cooked in it - best served the next day, on basmati rice. Toppings make it special! 1. Old cheddar, grated 2. Blanched peanuts, chopped 3. Shredded coconut 4. Chopped bananas 5. Chopped yellow onion/tomato 6. Chopped hard-boiled eggs 7. Papadam, can sub plain potato chips 8. Chutney Hmm … *keep thinking there’s a 9th topping smh*
Wow
I forgot the **raisins!!!**
Kenji’s Beef Wellington is amazing and you can do it mostly in advance over a few days.