-no recipe, just do it!
What do you do that's simple-easy-foolproof?
My best-of-the-week was last night's okra...
whole pods in buttermilk, dredged in cornmeal, deep-fried.
My favorite no-recipe dish is gumbo. I don't really like gumbo, but my family loves it. It's so fun to make I think. I doubt I ever make it the same way twice, though the basic roux and trinity are always about the same.
Posole is one, gumbo too and most braises. I've got a pot of posole cooking up right now and boy dooes it smell good!
I call it Kitchen Sink Chili con Carne
Here's what's in it:
Medium ground beef (have also used cubed sirloin)
red kidney beans (have used romano beans)
canned tomatoes, crushed by hand
white onions & garlic sauteed in butter and olive oil
Vietnamese hot pepper paste
fresh black pepper
I never measure. Just ad a dash here and a pinch there. It always turns out great.
La Gringa's Inauthentic Chile Colorado
Into a slow-cooker crockpot goes 3 or so lbs of beef stew meat, a can of red chile salsa or enchilada sauce, a little can of tomato sauce (optional), a small chopped onion, and if you feel like it - a chopped chile. Add a bay leaf if you've got it.
Cook, as they say, until done. You know by now how long it takes to do stew in your pot.
The can of salsa can be either 16 oz or 28 oz size. Whatever you got the last time they were on sale. If you end up with too much gravy, it's useful for other Mexican-style applications.
I make lots of things without recipes (and sew without patterns, too). I like making my version of jambalaya:
Cook some chopped carrots, celery, and shallots (mirepoix) in oil until soft, add some good chicken or pork andouille sausage and cook until lightly browned. Add a pinch of dried herbs (marjoram, thyme) and cook for another 30 seconds or so. Add some good chicken stock (but the low-sodium canned stuff works, too), salt, pepper, and cayenne (or chipotle powder) to taste, plus a splash of sherry. A few minutes before serving, add shrimp (I like to leave it in its shells for extra flavor), some firm, white-fleshed fish, and a few dashes of a vinegary hot sauce. Serve it with rice. It never turns out quite the same twice, but it's always good.