Discover and read the best of Twitter Threads about #CookingForLieutenants
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Like a certain movie fighter pilot recently said, “it’s been a minute, huh, Mav?” This is much the same, but with food, not an F-14 Tomcat, so buckle in for the first #CookingForLieutenants thread in ages. Tonight we’re making shrimp scampi.
2. First, what is scampi? Scampi are langoustines, or small lobsters for lack of a better term. The original Italian recipe for scampi sautéed them with garlic, lemon, & white wine. When the recipe crossed the pond, “scampi” became synonymous with any seafood cooked that way.
3. Ingredients:
EVOO
1 # shrimp, peeled & de-veined
Juice of 1 lemon
1 shallot, diced small
4 to ♾️ garlic cloves, minced
2-3 garlic cloves, thinly sliced
1/2 stick butter
1/3 cup white wine
Optional: chopped parsley to garnish
Mandatory: bread to soak up sauce
EVOO
1 # shrimp, peeled & de-veined
Juice of 1 lemon
1 shallot, diced small
4 to ♾️ garlic cloves, minced
2-3 garlic cloves, thinly sliced
1/2 stick butter
1/3 cup white wine
Optional: chopped parsley to garnish
Mandatory: bread to soak up sauce
Abbreviated #CookingForLieutenants thread tonight. Making crispy oven “fried” chicken. There’s a trick to making a dish that, by all rights, should have your cardiologist researching a new fishing boat.
2. That trick is in the 3rd step of the standard breading process, as I learned it in culinary school before the earth cooled. That traditional process is: flour, then egg wash, then breadcrumbs.
3. Et voilá. From right to left, a bag of all purpose flour mixed with salt, white pepper, garlic powder, & onion powder; egg wash; Italian breadcrumbs mixed with more garlic & onion powder. 
Who doesn’t like lasagna? That font of cheesy meaty goodness? You? Then skip this thread. All others, brace for another #CookingForLieutenants thread later.
2. Ingredients:
1 # ground beef
1 box of Barilla lasagna noodles
Marinara sauce (recipe in the quoted tweet below)
1 cup chicken stock
1 15oz container of ricotta
1 cup grated Parmesan
1 bag of pre-grated mozzarella
2 eggs
1 # ground beef
1 box of Barilla lasagna noodles
Marinara sauce (recipe in the quoted tweet below)
1 cup chicken stock
1 15oz container of ricotta
1 cup grated Parmesan
1 bag of pre-grated mozzarella
2 eggs
2a. My standard disclaimer. I’m happy & grateful if you’re following, but by no means is this an entry into the haute cuisine in which I’ve spent most of my hospitality career. Almost every single one of these threads features a meal I cooked for my kids, age 11 & 8.
Tonight for #CookingForLieutenants, not a recipe so much as a primer for basic knife skills. Chopping an onion here. Junior served as my videographer. Part 1.
Part 2 of tonight’s #CookingForLieutenants
In case any of you were wondering what I made for the kids tonight, fried rice with leftover bulgogi & chopped egg, with frozen peas & corn.
1. #CookingForLieutenants is back! I was scrolling through recipes (not an actual book, more like the eleventy browser tabs open on my phone), & asked my kids what they wanted for dinner. They decided on chicken divan, which is just a fancy name for a chicken & cheese casserole.
2. You’ll need:
1 # chicken breasts
3 cups of broccoli
1 cup grated Parmesan
1 cup grated cheddar
4 cups chicken stock
1/2 cup flour
4 tbsp butter
1/2 cup milk or heavy cream
1 # chicken breasts
3 cups of broccoli
1 cup grated Parmesan
1 cup grated cheddar
4 cups chicken stock
1/2 cup flour
4 tbsp butter
1/2 cup milk or heavy cream
3. Variations:
A. You can substitute a can of cream of broccoli soup instead of making roux like I am here.
B. Instead of poaching the chicken, you can just chop up the breast meat of a store-bought rotisserie chicken.
A. You can substitute a can of cream of broccoli soup instead of making roux like I am here.
B. Instead of poaching the chicken, you can just chop up the breast meat of a store-bought rotisserie chicken.
1. While not remotely trying to compete with @Saltygoat5’s earlier #CookingForLieutenants thread, which looked absofuckinglutely amaze balls, I made fried rice for my kids tonight. Thread.
2. Standard disclaimer: this is for a home cook with time constraints who wants to make something for themself or a few others without needing to figure out how to make a proper demiglace, but if you really need to know, then DM me.
3. The key to fried rice is cold leftover rice, because it breaks apart more easily than recently cooked rice, & doesn’t shed excess & unneeded starch during the cooking process. In this case, I used 2 cups of rice from last night that had been in the fridge.
I had a bunch of rice left over from last night, so fried rice with chicken & broccoli is coming up later on #CookingForLieutenants.
2. If you’re hoping this turns you into the next Alice Waters or Marie-Antoine Carème, you’re looking at the wrong instructor. I’m just hoping to impart simple at-home recipes because this is what I cook for my kids on my days off.
3. Make a simple omelet with 3 eggs.
Who doesn’t like pork chops? Or homemade teriyaki sauce? #CookingForLieutenants will be back by popular demand later tonight.
2. Standard disclaimer: I started this as a thread of cooking instruction for people in their 20s who were a bit clueless in their first kitchens, so the recipes are simple by necessity. With that said, however, simple ≠ a lack of flavor.
3. Tonight I used:
4 bone-in pork chops
1 head of broccoli
1/2 cup soy sauce
1/2 cup water
1/2 cup honey
2 tbsp corn starch & 2 tbsp water for a slurry
That’s it
4 bone-in pork chops
1 head of broccoli
1/2 cup soy sauce
1/2 cup water
1/2 cup honey
2 tbsp corn starch & 2 tbsp water for a slurry
That’s it
I wasn’t planning to do #CookingForLieutenants threads 2 days in a row, but 🤷🏻♂️
Junior’s grandmother dropped off tomatoes from her garden, & the kid loves tomato soup, so the decision was already made for me.
Junior’s grandmother dropped off tomatoes from her garden, & the kid loves tomato soup, so the decision was already made for me.
2. This only takes about 45 minutes total, with a minimum of prep. You can substitute 1 or 2 large (aka # 10) cans of crushed tomatoes, but thanks to his 할머니 (Halmoni / grandmother), we had about 5 # of organic fresh tomatoes straight from her backyard.
3. I lopped off the top of each tomato, cut out any green pith under the stem, cut them in half vertically, then each half into 3 or 4 wedges. I placed them on a sheet tray with 2 roughly chopped onions.
After much debate, it looks like #CookingForLieutenants is returning tonight, with a lot of help from Junior: one-pot linguine with garlic Parmesan sauce, served with chicken breasts & broccoli.
2. And away we go. #CookingForLieutenants is in session. I’m making linguine in a garlic Parmesan sauce, all in one pot. I’m serving this with roasted chicken breasts & sautéed green beans, because that’s what looked better in the supermarket.
3. Standard disclaimer: this is just a simple meal that takes about an hour to prepare. No precious knife cuts or culinary brilliance are necessary, just a desire to cook & a willingness to make food in some conveyance other than a microwave.
1. #CookingForLieutenants is back for a one-time engagement by popular demand. Junior was fixated on making chicken noodle soup, so we got everything we needed earlier.
2. 2 boxes of Kirkland boxed chicken stock
2 stalks of celery
2 yellow onions
1/4 # baby carrots
Organic chicken breasts or thighs
4 cloves of garlic
Egg noodles
Salt & pepper
2 stalks of celery
2 yellow onions
1/4 # baby carrots
Organic chicken breasts or thighs
4 cloves of garlic
Egg noodles
Salt & pepper
3. I also usually add herbs but am either under a time constraint or - let’s face it - I no longer have the patience to chop fresh thyme & rosemary. Instead I’ll sprinkle some dried herbs from a jar, but only half of what I’d use if the herbs were fresh.
Making risotto tonight & will put it up as another #CookingForLieutenants thread later.
2. Okay, folks, time for #CookingForLieutenants. Tonight I’m trying to de-mystify risotto, that wonderful dish based on Arborio rice. For tonight’s recipe, I used the whole box, because Junior is a tween with a more voracious appetite than Ranger candidates after Mountain Phase.
3. Ingredients:
1 lb box of Arborio
5 cups of chicken stock
1/2 cup white wine
2 tbsp butter
1 tbsp EVOO
1/2 a sweet onion, or 1 whole shallot
2 garlic cloves
1/2 to 2/3 cup of grated Parmesan
1 lb box of Arborio
5 cups of chicken stock
1/2 cup white wine
2 tbsp butter
1 tbsp EVOO
1/2 a sweet onion, or 1 whole shallot
2 garlic cloves
1/2 to 2/3 cup of grated Parmesan
1. Sorry for the delay. Tonight for #CookingForLieutenants (I love that my phone auto-completes this hashtag now), another of my kids’ favorites. Meatloaf is one of those comfort foods that’s wonderfully simple, but also easy to mess up.
2. My standard disclaimer. I’m not trying to turn anyone into Paul Bocuse, just passing along a technique or two for beginners who might view cooking as akin to sorcery. Hopefully you like what you make, which is all that matters anyway.
3. Ingredients:
- 1# ground beef, but I’ve used a mix of beef, veal, & pork before. Nowadays, you can only get ground beef in supermarket butcher aisles, so beef it is.
- 1/2 a white onion, diced to pieces about 1/4” wide
- 2 eggs, beaten
- 1/2 cup milk
- 1 cup breadcrumbs
- 1# ground beef, but I’ve used a mix of beef, veal, & pork before. Nowadays, you can only get ground beef in supermarket butcher aisles, so beef it is.
- 1/2 a white onion, diced to pieces about 1/4” wide
- 2 eggs, beaten
- 1/2 cup milk
- 1 cup breadcrumbs
1. Thread time. A twofer for #CookingForLieutenants, my kids’ favorite accompaniments that aren’t French fries: roasted cauliflower & garlic-herb roasted potatoes. Best part is, the prep is easy & you just stick the trays in the oven together.
2. Standard disclaimer: this is a bare basics cooking thread that started because two 20-something Army lieutenants, self-proclaimed disasters in the kitchen, separately DM’d me on the same day from opposite sides of the country. Want to be Anita Lo? Look elsewhere.
3. Cauliflower is a blank canvas that will absorb whatever flavors you add to it, but first you have to cut it. All you need is a cutting board glued to the counter with a wet paper towel, & a good sharp knife. Easy.
1. Looks like #CookingForLieutenants again, & forgive me for the lack of photos, since I got 짜장면 (jjajangmyun) as takeout, though I have cooked it more or less from scratch before.
2. First, though, context. Jjajangmyun was introduced to Korea by a Chinese restauranteur in Inchon before the Japanese annexation in 1910. It was considered a luxury item until after the Korean War, when it was sold cheaply all over South Korea & quickly became comfort food.
3. If you’re lucky enough to be in Korea & order this delivered, most places will also drop off bowls & utensils. Just leave the tray with all your dirty stuff outside your door, & the restaurant will pick that up later.
Good Morning #miltwitter,
@danielmkim has given me permission to hijack #CookingForLieutenants and teach you how to make Sausage Gravy for Biscuits and Gravy
@danielmkim has given me permission to hijack #CookingForLieutenants and teach you how to make Sausage Gravy for Biscuits and Gravy
One of the best thing about being in the Military is being able to sample food outside what you grew up with. As a white boy from Western Colorado, we didn't do biscuits and gravy. I learned how to make proper gravy while Mess Cranking in the Wardroom #CookingForLieutenants
Onboard my first ship USS The Sullivans DDG-68. While cranking (KP for you Army types) I worked for CS2 Steen who was from a little town in Georgia that I can't remember. He showed me the way and the truth! #CookingForLieutenants
Ready for another thread, ladies & gents? Glad you asked. So simple, yes, even a Marine couldn't fuck it up, though that's hardly guaranteed, because Marines are still gonna Marine. Looks like #CookingForLieutenants is getting hijacked by Uncle Sam's Misguided Children tonight.
Like any good discussion, we need to settle on definitions. Croque Monsieur, "crunch sir," is a lovely snack made from thin cut bread, butter with a fat content so high that cardiologists would love to slap a warning label on it, whipped eggs, sliced ham, & Gruyère cheese.
In short, you're talking about a griddled ham & cheese sandwich. Croque Madame, however, is a different matter. Mind you, this is the feminine form of the term, & is virtually the same sandwich, but topped with a sunny-side-up fried egg. But this is about Monsieur, not Madame.
As promised, another #CookingForLieutenants thread, but this time a primer on wines from Australia & New Zealand. Oz & Aotearoa produce still & sparkling wines that are among the best in the world, with a wide range of climates & terroirs that span a distance of 5000 km.
Admiral Arthur Phillip, RN, & probably a bunch of other posh English acronyms, brought vine cuttings from South Africa with him when he established the first penal colony at what is now Sydney, in 1788. This initial experiment failed, though not for lack of trying.
Within 30 years of the first English settlement, the original vine cuttings had found a natural home in Hunter Valley, New South Wales (pictured).
I'm changing up #CookingForLieutenants to concentrate on my vocation/avocation tonight. So, gear up for a quick introduction to wine. Class is in session. You, in the back, get rid of your gum. Besides, it'll kill your palate when it comes time to taste wine. h/t @MeganJantos
I had a slide deck (kidding - kind of). At least, I had some rudimentary multimedia stuff handy, until my computer shit the bed 20 minutes ago. You'll have to do this the old fashioned way & read along as I go.
Time for my standard #CookingForLieutenants disclaimer. Just like the original hashtag isn't intended to turn the average novice into the next Anita Lo, this thread isn't going to prepare you for the Court of Master Sommeliers.
Tonight in #CookingForLieutenants, we cook scalloped potatoes, one of those hearty dishes that has a soft spot in my Gen X heart. My first introduction to it was the Betty Crocker box, which my mom would would make after work, & spruce up with Spam or hot dogs.
The disclaimer I add for each of these threads: this is a 101 level course, foodies looking for some molecular gastronomy thing please look elsewhere. I’m just trying to teach good food to those who aren’t culinarily inclined.
Ingredients:
4-5 medium sized potatoes
1 medium yellow onion
3 tbsp butter
3 tbsp all purpose flour
1 cup whole milk or half & half
Salt, pepper, & herbs to taste
The beauty of this dish is its simplicity.
4-5 medium sized potatoes
1 medium yellow onion
3 tbsp butter
3 tbsp all purpose flour
1 cup whole milk or half & half
Salt, pepper, & herbs to taste
The beauty of this dish is its simplicity.
This #CookingForLieutenants thread covers broccoli cheddar soup, which is one of those comfort food staples that, when done right, is a piece of heaven on a winter night like this. It will keep for 5 days, & will only take about an hour & a quarter.
1. Dice 1 large yellow onion into 1/2” pieces. Sauté in butter. Add salt. Stir & cook until the onions are translucent. Or, as line cooks say, cook them until they sweat. Set aside for later.
2. Make roux. In a small sauce pot, melt 5 tbsp of butter. Over a low flame, add 1/4 cup of all purpose flour, & whisk until the flour is fully folded into the butter. We’re aiming for blonde roux, so keep whisking until the flour cooks a bit & turns a golden brown.
