Beef plate ribs, smoked with a heavy rub of cracked pepper, kosher salt and granulated garlic.
Sous vide bone-in rib eye with a high quality olive oil, garlic and rosemary mix in the bag, finished in a blazing hot cast iron pan and topped with an infused butter/stilton mixture.
Pork tenderloin marinated in soy, honey, sesame oil, ginger, garlic and jalapenos. This works on chicken breasts too.
Blackened, yes, some people still do that fish, chicken and filets. A rare blackened filet topped with a good sauce is the only way I eat them. Hot on the outside, both heat and spice, and cold on the inside. I go straight from 10 minutes in the freezer to the cast iron pan and sometimes use the brown butter for the sauce.
Oysters Rockefeller and Oysters Maxwell, grilled and topped with cocktail sauce, bacon, jack cheese and jalapeno.
I make a mean chicken salad with toasted walnuts, celery and either dried chopped apricots or cherries. I use half a rotisserie chicken for that and the other half for a variety of soups. Man, that chicken is the best deal there is and I make stock in the Instant Pot with the bones. Affordable and no waste as I quick fry the skin, if it's viable.
Good isn't really applicable to my cooking since I live alone, it's good to me but I am a salt guy, love me some salt and use a variety of them in cooking and finishing. I probably use more salt than the average palate can handle so it would not be good to most folks. That's the advantage of cooking for one, other than that it does not have one and is a real pain in the butt sometimes to force myself to cook. My wife and I loved cooking together, mainly because we'd open a bottle of wine to have while we're cooking and another for dinner. I do try to keep that part of the tradition alive by drinking both the bottles.
