Mine is Sushi.

More specifically, California Roll with Garlic Sambla, Sriracha Mayo, and Garlic Sauce on top.

That sounds excellent
nice looks. it's a roll tho
- Sushi is literally translated as "sour rice." Nigiri or a roll can be called sushi.
  Also fwiw, it doesn't have to have fish either. Egg or veggies are considered acceptable fillings/toppings sans fish for sushi.
- Isn't that a type of sushi?
  https://en.wikipedia.org/wiki/Sushi#Makizushi

pulled pork - low effort, high reward

Pulled pork has been popular in Australia over the last decade but I refuse to get on board.
Forgive my culinary naivety but it's something like slow roast pork with some kind of BBQ sauce right?
My assigned pot luck dish is roast pork. I roast it in a smoker with cherry or whatever chips.
- Smoker is the correct approach for pulled pork.
- i think the only real criteria is pork butt/shoulder cooked slowly and hand-pulled. i smoke mine for 14 hours or so with hickory and oak. bbq sauce is optional, and in my opinion it's unnecessary. i've thrown leftovers into mac & cheese or quesadillas, but usually just have it on a bun.
  is your roast pork a pork loin? those are pretty tasty too.
Mmmmm pork 🤤

I must have hit mid-life at 15 because my mom made a recipe for what we in the family call seafood pasta salad, that I am now known for.

It is so good I have had friends drive 30 plus miles each way for a bowl when they know I've got it.

And when I have it, I dish that shit out like a drug dealer with a permit.

Recipe or it didn’t happen.
- Can't share the recipe, its a family secret.
  If you want to try it, you'll just have to be my friend near a holiday.
Gonna need to see proof....
Yeah I'm gonna need a recipe here...
Oh that's something I have never made, shrimp, crab, eggs? Then standard potato salad dressing? Maybe some old bay??

dafuq you people doing naming what you make and NOT POSTING YOUR RECIPES?!?!?

I make some bomb ass corn bread.

preheat oven to 420 degrees F.

1 cup flour

1 cup cornmeal

1 cup milk

1/4 cup sugar

1/4 cup veggie oil

2 bigass eggs

1 tbsp baking powder

mix that shit good until it's a slightly runny batter.

add extras and mix some more.

Extras may include any or all of the following: diced onion, diced bellpepper, sausage crumbles, diced jalapenos, whatever the fuck you want in your cornbread it will probably be delicious.

Coat pan in oil. Pour batter into pan. I use a regular loaf pan.

Bake in oven until it passes the toothpick test.

Without extras, should pass toothpick test inside of 30 minutes. With extras, time will be longer and you'll have to play with it.

insert sob story about how I love my mamma here to round out the recipe.

I don't have a recipe for "bag of chips" lol
- not gonna lie, I've done that one a few times myself.
How is the crust? I make mine with ~50% courser cornmeal in preheated cast iron because its supposed to hurt your mouth as you eat it.
- it gets a nice thick crust, not as cronchy as you're describing though.
For you, this is exactly where I got "my" recipe for mozzarella stuffed meatballs. I normally do all beef for diet reasons, but yeah.
https://imgur.com/save-when-you-feel-like-fancy-adult-child-pV8gLyC

My wife got buffalo chicken dip. I drew the card for Thanksgiving Turkey. It's only once a year, but it's every year, and I spend more time on it than a year's worth of chicken dip prep.

That's hard mate

“Bad for you potatoes”

It’s pretty good. Not great for you.

Is there cream and cheese?
- Cream, cream cheese, cheddar cheese, Parmesan cheese, butter, tempered egg yolks, bacon, and a little bit of mayo.

Cheesecake.

What sort?
- A new one every time. My friends and I have a spreadsheet with dozens of concepts and we continually develop more.

Guacamole.

Avocado, a metric fuckton of cilantro, diced roma tomato, diced white onion, a modest amount of minced tomatillo ("secret ingredient" #1), a lot of lime juice, a hefty amount of garlic run through a microplane, salt and a pinch of cumin ("secret ingredient" #2).

Not kidding on the metric fuckton part, this almost (but not quite, I am exaggerating) comes together less like a traditional guac and more like a cilantro salad dressed in mashed avocado. It slays though, I make huge batches and seldom see it unfinished.

Actual ratio by mass of the finished product ... it's maybe 60% avocado? With the rest being all the other ingredients put together.

It kills me that my wife hates cilantro
This is the way to do it. And it rocks on a BLT too btw
I do similar, but not so heavy on the cilantro. Yellow onions are fine, too, but not Vidalia. I don't use tomatillo. I mince my garlic. I only use fresh limes. The avocado to lime and garlic ratio is really important. If you get that how you like it, everything else is a snap. I hand mix mine so that it's more chunky and less homogeneous. It's the hit of every party. My problem is finding enough ripe avocados to make a quantity that feeds everyone.

Exhibit A of:
We're rapidly unlearning how to cook. The US and Canada have progressed quite far on that path, but many countries are following.

Are you familiar with what average US cuisine has looked like over the last century or so?
The 1950s-80s were especially atrocious.
- Speaking of, our signature dish is strawberry jello salad. Strawberries, strawberry jello, cool whip, and a smashed pretzel base.
Idk I cook a lot, but potluck food has different constraints. It has to be easily transportable (so stuff like soups are bold choices), it has to have mass appeal, it's best to be easy to have small portions (so things like enchiladas aren't wise), it should stay good as it approaches room temperature, and it should be something you can throw together between work and an event. And within all that you don't want everyone to bring the same thing, and eventually you wind up with something you like, you know is popular, and you can throw it together and let it cook while you get dressed. And you get the added bonus of not having to stress about it
Bro, aspics aren't even popular anymore. What are you on about?

Biscuits and gravy.

My friends and I try to get together once every year in a big Airbnb, where we basically just hang out all weekend or a most of a week if we can. We all take turns cooking meals for everyone. Only breakfast and dinner, lunch is a free for all. I always get breakfast for day one. It's always biscuits and gravy.

The biscuits come from a can, they were put there by a man, in a factory downtown.

But the gravy is homemade. Use a giant pot, put a few pounds of spicy ground sausage in the bottom and brown it up. Leave the grease in, lower the heat, add an amount of flour and stir it in for a few minutes to cook it and make a sort of roux. Then slowly add almost a gallon of whole milk, depending on how much sausage and therefore flour you used.

Stir it very often, gently scrape the bottom, but not aggressively, because you likely burned a little flour on there during the roux phase, too much meat to handle, I haven't solved this yet. But it'll be ok.

Once it's good and hot, almost simmering, kill the heat, let it cool a minute or two, then serve on the biscuits. The consistency should be somewhat thick, like, well, thick gravy. Not watery. When it gets cold in the fridge, you can scoop it out and it holds its shape.

It's so unhealthy, but people love it. It makes a great breakfast for 10-15 people. Sometimes I'll do a big pan of eggs simultaneously to go with it. There's always leftovers of the gravy, but it goes on anything and reheats easily, so it gets eaten over the next few days when random people are randomly hungry. It never gets thrown out.

I've tried offering to make other dishes, do dinner instead, or do a different breakfast food. But everyone always begs for the biscuits and gravy. So I oblige.

We do usually end up with a second meal, depending on how many people can make it, so I'll help my wife with whatever she decides to make for dinner.

biscuits come from a can, they were put there by a man, in a factory downtown.
but the gravy is homemade,
spicy sausage everyday, grease fried with flour in the traaaay
This is exactly how I make gravy. I have also started making the biscuits from scratch using a flaky layers recipe I found online; it is a marginal improvement, but the gravy is still the star of the show.
- Nice! Care to share your biscuit recipe? I'm not sure I'm ready to give up the can, but it's on my list of things to try

I make this garlic cheese dip, basically the same stuff as this stuff from Wegmans: I figured out how to make it myself because it was so good but too expensive. I used to make it for every family gathering but I don't really get to those often anymore, so these days I usually make big batches around Christmas and drop off containers to friends and family. There's lots of ways to eat it but I love it cold and spread on fresh sliced baguette, so that's how I always see serve it.

My wife's is a chip dip that involves Kraft Roka Blue, and cream cheese. I think there's a meaty element involved, like chicken broth too?
I dunno, that shit is delicious. Roka Blue seemed to be hard to find, but was available around Christmas so we'd always stock up.
My dish would be the bacon explosion.
https://www.bbqaddicts.com/recipes/pork/bacon-explosion/
There is a basic run down on it.
I have also substituted ground beef and added cheddar cheese in the past.
Its a greasy delicious mess.
Also, if you eat it the night before a cholesterol test, it will fuck up your levels lol.
The people demand your recipe!
- Oh no problem, it's super simple (as long as you can find the seasoning mix)
  1 packet Good Season Garlic & Herb Dressing Mix
  16oz Sour Cream
  16oz Mayonnaise (I usually use one of the ~15oz jars)
  2 cups shredded mild cheddar
  2 cups shredded sharp cheddar
  Mix the dressing-mix into the mayo and sour cream. Fold in the cheese. Let sit in fridge at least 12 hours, preferably 24.
  The types of cheddar is flexible too, this is how I make it for other people but I usually use all extra-sharp in my personal batch.

Pube chili. Although my neighbours know it as chili.

This is why I don’t potluck. I’ll eat alone thanks.

Buffalo chicken dip is basic as fuck. That's what my lame ass sister in law always brings. It's delicious. I hate her, but it's great, so I never eat it in front of her

take it from her lmao. its your potluck dish now. every family gathering you go from now on will piss her off xD
- If I were to try and and one up, my ever so "perfect" sil, then she might start having a seizure right there on the spot. Good call.

Salsa. Its a recipe i came up with when I was around 15 while I was trying to make a medium heat salsa with roasted peppers. Instead I made an atomic salsa that would melt paint off walls. I ended up having to cut the heat so I used honey and some citrus juice. It would still make you sweat buckets but it was a slow heat that crept up on you. I made it for my mom's house party one year and ive been making it since.

Red beans and rice, it's easy in the slow cooker, has a lot of flavor

Tater tot casserole - i.e. funeral potatoes

I'm the mac n cheese guy

Where's my people at with plates, cups etc. because they can't cook?

I'm here! I help organise and buy supplies
I buy pasta salad from the deli and put it in a Tupperware

Swedish meatballs

Pickle roll ups!

Better known here as Scandinavian sushi.

Corned beef, cream cheese, and pickles that have been drained and dried.

Or when you're feeling spicy, sport peppers instead of pickles.

You know you want it.

i might try to make this out of pure curiosity but my america brain is screaming this is just a more cold and gross version of like, a jalapeño popper
- Well then be A Real American™ and batter & deep fry them!

Somehow I never did, largely because it never came up. I always assumed my generation just doesn't do Potlucks, but as I'm typing this, maybe it's me?

Regardless, I barely cook. However, a few years ago I started baking Christmas cookies. Now I'm famous in the family for keeping the tradition alive. Long story short, Scottish shortbread cookies are my dad's favorite. But he & mom separated when we were still young. My grandma on my mother's side was the only one who had the recipe. So on years when dad was behaving, we'd have these cookies at Christmas. And vice versa. So I have a strong connection that these cookies = good times. I'm told I've gotten pretty good at making them. That, or we're just all fatties who love cookies. Could be both. =D

I make Korean grilled chicken and fried rice. My wife volunteers me for it for every boo-dang party and potluck. Even for her work potlucks that I don't even go to.

I know it's good. I mean, like really good. But I am more than just a chicken and rice machine. Her coworkers wont stop talking to me about my chicken and rice whenever I meet them. I have other interests!

Mozzarella stuffed meatballs

I have 3, and I'm expected to bring them all, lol.

Appetizer: Incredibly unhealthy chili-cheese dip.

This one is just mixing other products for the most part. I brown some breakfast sausage, then mix it with 1 small jar of Tostino's queso, one can of chili, a drained can of rotel, and mix in a bunch of cumin and add cayanne paper to spice tolerance. Nuke it and stor a few times. Great on chips and makes ludicrous chili dogs.

Entree: pork tenderloin. It's always a huge hit, and it's embarrassingly easy:

Cover it in Soy Sauce and Grill Mates Montreal Steak Seasoning, cook at 350 for 45 minutes, and (this is key) LET IT SIT for 10 minutes before cutting it. Also cut to serve instead of pre-slicing. Those last 2 bits are the "secret" that keeps it from being dry.

Desert: Sopapilla cheesecake. It's basically concentrated diabetes

Layer bottom of 9x13 glass pan with a dough sheet (crescent rolls pinched together also works), mix 3 8oz packages of cream cheese, 1.5 cups of sugar, and a teaspoon of vanilla together and pour over the dough. Polut another dough sheet on top and melt a stick of butter and pour over the top. Mix a teaspoon of cinnamon with another 1/2 cup of sugar and sprinkle over the melted butter. Bake at 350 for an hour then let harden in fridge overnight to set. I like to heat it up a bit in the oven to soften and re-melt to serve.

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.

Spicy red lentil dip. I just make a dal with less water lol.

Who does potlucks anymore? Have you not heard or experienced the phrase "You can't eat at everybody's house?"

Before COVID my potluck dish was something like a variety box of lunch chips. Individually packaged and shelf stable to avoid other people's dirty hands or food being left out too long.

You were one of the ones that thrived during COVID weren't you

I’ve never taken food to a potluck before, but it would probably be spaghetti.

I was Broccoli Salad.

My sister was deviled eggs.

Ey drop that broccoli salad, are we talking savoury, sweet--what flavour profile??
- SUSIE’S BROCCOLI SALAD
  for cookout (large portion)
  1 head broccoli, chopped ( used BJ's packages 2 - [=5 small heads])
  ½ medium red onion, chopped (used about one full small yellow)
  ¼ cup celery, chopped (used 1/2 cup)
  4 slices bacon, fried and crumbled (used 7 strips pan fried)
  1 cup cheddar cheese, shredded (used 3 cups)
  DRESSING: (made double everything below +extra spoon of vinegar to taste)
  ½ cup mayonnaise
  ¼ cup sugar
  1 Tablespoon vinegar
  Combine broccoli, red onion, celery, bacon and cheddar cheese in a serving bowl. Combine all dressing ingredients and blend well. Pour dressing over salad just before serving.
  NOTE: I prefer to add dressing ahead of time and allow flavors to blend.q
  YIELD: 4 Servings

Lemon pound cake with lemon drizzle.

Chicken parm, or its fried wings with homemade sauces.

The parm is literally just, crack two eggs. Take two chicken breasts or whatever and cut them in half or into strips.

Take a bowl of plain, yes plain panko bread crumbs. Take shredded parmesan like the shit you find in the green shaker bottles you keep in the fridge. Shredded oregano, Mixed Italian seasoning, any other separate Italian seasonings you want. Also could add some red pepper flakes for a small kick.

Skin:

1 - 2 cups of panko

1 - 1/12 cup of parmesan

1 tbsp of Oregano and other seasonings mixed

Crack 2 eggs in a bowl. Mix some garlic salt in to strengthen the flavor.

Set aside a bowl of plain flower

Dredge chicken in flower, dredge in eggs, dredge in flower than eggs again

Coat in Panko throughly

Refrigerate for at least an hour or more

Either deep fry until the internal temperature is 165 (Be careful with heat distribution in oil. Too hot will rip skin off)

Or Air fryer style

Depending on your Air Fryer 350 - 375 degrees Adjust time accordingly, flip chicken in the middle of cooking and coat with marinara or desired sauce.

Serve with noodles, boom. Donezo, and it's delicious.

Also if any other would be chef's have ways to improve that be my guest :)

I never double flour dredge or fridge my wings, but I've found that a dual fry will elevate just about any wings.
I'll do the flour-egg-panko method, once they're all coated they get fried in batches to a light brown and pulled out. Then once they're all done once, I start at the first set and refry everything until they're a good and golden brown. Keeps an amazing crisp on the skin
- The fridge let's it marinate in the seasonings and it makes the skin stick a bit more.
  Otherwise I gotcha!

Smoked deviled eggs: throw peeled hard-boiled eggs on the grill or smoker for an hour or so on low indirect heat. The filling is similar to regular deviled eggs, but you swap yellow mustard with Dijon, relish with diced jalapenos, and mix in a couple teaspoons of BBQ rub. Garnish with a jalapeno slice. The last couple times I made them for a potluck I didn't get to have any because they were already gone by the time I made it to that point in the line.

For dips, I won a dip competition at work with this jalapeno ranch recipe.

Funeral potatoes

Crikey what are funeral potatoes?
- A cheese and potato casserole. My household just called it cheese potatoes but apparently it's a common type of dish for Mormons to bring to funerals or to give to the grieving so we've just run with the name since people call it that here

Probably asian stir fry noodles. Easy to make a large batch. The hardest part is preparing and cooking the chicken. The rest is just dumping everything into a wok and mixing it.

Recipe?
- I unfortunately don’t have exact measurements because I just wing it at home until it tastes right. But the gist is:
  Cut chicken thighs into thin strips or chunks and stir fry with garlic, onions, and whatever spices you want.
  Add a variety of veggies (i.e. carrots, broccoli, water chesnuts, string beans, etc.). I just use a pack of frozen mixed veggies.
  Mix a couple of tbsp of oyster sauce, 2 tbsp soy sauce, and 1 tbsp kecap manis if you want a hint of sweetness.
  Make a hole in the center of the wok and pour the mixed sauces in the middle. Add enough water to make everything look like a chunky soup. Then stir in the meat and veggies. Add more oyster sauce if it gets too diluted, or add more water if it’s too salty.
  Dump a pack of chow mein noodles and mix until it absorbs the liquid and it becomes saucy noodles. Serve with a soft boiled egg.
  If you want something more structured, just search for a chop suey recipe and add chow mein noodles.

Rolo pretzel turtles for me.

Lay out some mini pretzel twists on a baking sheet with parchment paper and top each with a Rolo candy.

Put in a low oven for maybe 6-10 minutes, until the Rolos are soft but not melted.

Then quickly press a pecan on top of each one right when they come out, then let cool.

I've also done it with animal crackers and almonds.

Pepperoni bread. The secret is I use cooper sharp cheese, as well as a mix of fun spices including some za'tar and Italian sausage seasoning in the oil it bakes in.

S'mores as a tray bake. I get to blowtorch the marshmallow tops!

Oh niiiicceee

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.

Kahlua and macadamia brownies. Or lasagna

Pulled pork
Deviled eggs
Mashed potatoes (not just potatoes and salt)

E: markdown

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

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.

BBQ Ribs (in the oven)

Ingredients: 1 rack St Louis style ribs 2 tbsp butter Rib dry rub (most anything will do, but sweet or mesquite works best) Sweet BBQ sauce (Sweet Baby Rays)

Steps: Preheat oven to 275 Rinse ribs in sink, pat dry and cut into 2 equal halves. Apply dry rub liberally, but shake off excess dry rub. Wrap in tin foil and place 1 tbsp butter directly on ribs. Bake at 275 for 3 hours. Remove ribs from oven and remove tin foil. Slather ribs in bbq sauce. Broil in oven for 90 seconds a side. Cut each rib into individual servings.

You’ll always leave the party with an empty dish.

My family's would probably be "Damn Good Dip," which is very easy to make: take a container of sour cream and mix a packet of onion soup-mix into it. Serve with potato chips.

For standard dinner faire, my parents make Consomme Rice, which is just white rice cooked using beef consomme instead of water.

My recipe would be Fried Deviled Eggs, which is just deviled eggs but before you put the yolk back in, you batter the whites with panko and throw them in the air fryer until they get crispy and crunchy. It's an extra step in an already less than easy to prepare food, but I've gotten lots of people asking if I'm going to make them when I go to parties.

I'm also known for my Steakhouse-style Garlic Mashed Potatoes, which, like with the rice, the trick is to boil the garlic and potatoes both in chicken stock instead of water, and then mash the garlic cloves right into the potatoes along with butter and cream cheese. It makes them super flavorful.

Sounds like how I make cheese sauce.
Mayonnaise plus cheese plus anything else I happen to have in the fridge. I put gherkins in it one time, wouldn't recommend it wasn't terrible but wasn't great.

I can do Lasagna or Salmon Patties (the secret is dill). I'll also pressure cook chicken, but that turns really dry if you have any leftovers. I can also do a good pot of beans, but I usually make a bad pot of beans for myself to honor my low-sodium goals and be lazy.

I used to make a good carrot cake w/ butter cream icing, but I haven't tried that in nearly 15 years.

Green bean casserole.

That tracks, I've become the designation guac person 😅

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.

I've got tuna noodle casserole with it's multitude of variations

Quiche. I challenge you to find a vegetarian dish with a higher taste/effort ratio.

I'm passionate about good quiche. What's your go to filling?
- Whatever is in the fridge. If I'm at the store, asparagus, some mushrooms, maybe talk to the cheese guy to see what he's excited about, arugula is good too.

27 and mine is already meatballs

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.

Slow cooked beef roast.

It's literally the only thing that people know me for, in terms of food.

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.

Loving everyone's input in this thread!

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.
- I don't use onions or green peppers.
  The real secrets are a couple of tablespoons of cocoa powder, and about 4 ounces of red wine. Finely chopped spinach is good too, amps up the nutritional value. Also, at least 3 different beans; I like kidney, black, pink, and red. Then at the end, balance the Cumin and Salt, with some lime juice for some acid.

Sweet Potato Casserole. Dessert disguised as side. Very forgiving recipe ratio-wise and sugar can be adjusted easily.

Ingredients

4 ½ cups cooked and mashed sweet potatoes
½ cup white sugar
½ cup pure maple syrup
½ cup butter, melted
⅓ cup milk
2 eggs, beaten
½ teaspoon vanilla extract
1 cup light brown sugar
½ cup all-purpose flour
⅓ cup butter
1 cup chopped pecans

Directions

Gather the ingredients. Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
Mix mashed sweet potatoes, sugar, maple syrup, 1/2 cup melted butter, milk, eggs, and vanilla extract together in a large bowl; spread into the prepared baking dish.
Mix brown sugar and flour together in a small bowl; cut in 1/3 cup butter until mixture is crumbly, then stir in pecans. Sprinkle streusel mixture over sweet potatoes.
Bake in the preheated oven until golden brown, about 25 minutes.