People love my rice and beans
Oxtail stew with rice and peas
I do the stove top oxtail version
I also didn’t have brown sugar last time so I subbed in cassareep and damn that worked
I play airsoft, and after a few guys tried my brisket, that’s how I got my call sign.
Buuut, I will, in no way, routinely bring that to a potluck. Too much time and money!
For me? Chicken, smoked with Hickory for three hours, nice and low, with my own dry-rub that’s a little sweet, little smokey, and a little spicy, with a hint of maple coming through.
Man I should get back in to airsoft. But the enterance prices ward me off.
What is it with all the dips in USA cuisine? And what are you dipping that need such heavy dipping sauces?
It is a potluck, not just a regular meal. It’s a large get together and you might expect more like a “grazing” behavior than a meal. Everyone brings something and you try a little of as much as you want
Usually chips. But also other foods. Pizza, bread sticks, french fries. Now that I think about it, it’s usually a carb.
I’ve got tuna noodle casserole with it’s multitude of variations
Buffalo Chicken crunch wraps. Homemade tzatziki with blue cheese, Cilantro lime rice, shredded chicken breast, and some very spicy buffalo sauce.
Try it with Carolina Reaper… If you dare.
Depending on where I’m going either Mac & Cheese or Chili.
My Chili recipe is a vegan recipe that’s been informed by Texas Chili recipes.
The Mac is just good fuckin Mac. I add half a caramelized half pound of onions and I like to add green chilies too 🤤🤤
NYTimes chocochip cookie recipe.
Cups and plates
The unsung hero of potluck.
“You shouldn’t have,” says the host who no longer has to do dishes. “It’s so wasteful,” says the guest who no longer has to help with dishes.
Spicy red lentil dip. I just make a dal with less water lol.
Loving everyone’s input in this thread!
Pube chili. Although my neighbours know it as chili.
This is why I don’t potluck. I’ll eat alone thanks.
Mine is Chili. I have a recipe that I’ve been refining for decades, and it’s pretty close to perfect.
The trick is to undercook the onions.
Bacon brussels sprouts. Cut one pack of bacon into lardons, cook bacon, remove the bacon, pour out just a little bacon grease but leave some in the pan, add trimmed and halved/quartered brussels sprouts with some salt, pepper, maybe a little garlic powder, cook until al dente-ish, add the bacon back, mix, serve or transfer to crockpot.
Edit: Finish with a little squirt of lemon juice and grated parm.
Add some balsamic glaze on top when you serve it, maybe a little fresh parm. Amazing.
I completely forgot the crucial finishing steps of lemon juice and parm. My family would be devastated. Fixed!
I do a guac because it’s easy and I’m not great at cooking. Fortunately guac hasn’t hit the zeitgeist in Japan so people are impressed by it.
