What Are You Chef-ing Tonight, Dr?

fishlessman

shepherds pie is on the menu for the weekend....but with venison

nolaegghead

caliking said:

littlerascal56 said:

Wife made a “Shepard’s pie” tonight out of some of that $5/lb ground beef that Joe is complaining about!  It was great, and worth every penny.  Lets go Brandon!

nolaegghead said:

littlerascal56 said:

Wife made a “Shepard’s pie” tonight out of some of that $5/lb ground beef that Joe is complaining about!  It was great, and worth every penny.  Lets go Brandon!

Pictures or it didn't happen!

https://eggheadforum.com/discussion/1226417/petition-to-have-nola-removed-from-forum/p1

Mofos... don't derail this thread

Hence the link, which can't be sunk because it already is.  Guy squats down and drops a steaming dump on a popular thread... it's kind of hard to feel any kind of sympathy.

Botch

fishlessman said:

shepherds pie is on the menu for the weekend....but with venison

So, Santa Pie?  

Legume

fishlessman said:

shepherds pie is on the menu for the weekend....but with venison

I did this once and loved it.  I like SP with lamb better than with beef normally and venison fits that as well.  I tried it with mashed sweet potato instead of regular potato as well and like that change up.

To the Brits (@brits?) am I confusing cottage pie with shepherd’s pie?  Does it matter?

fishlessman

Legume said:

fishlessman said:

shepherds pie is on the menu for the weekend....but with venison

I did this once and loved it.  I like SP with lamb better than with beef normally and venison fits that as well.  I tried it with mashed sweet potato instead of regular potato as well and like that change up.

To the Brits (@brits?) am I confusing cottage pie with shepherd’s pie?  Does it matter?

my plan is to simmer it with either added beef or added lamb, im not real big with beef in this dish either. it will be simmered in the oven with shredded carrots and beef bone broth for a few hours. russet potatoes mixed with a small turnup for the topping. may add peas but usually dont. may put cheese in the potatoes as well. its all shepherds pie here, never seen anyplace call it cottage

Acn

Made keema matar last night, served with cauliflower rice.

Legume

Cold and snowy, so a pot of green chile stew.

bubbajack

Fillet, Sweet potato, green beans and some bread.

Acn

bubbajack said:

Fillet, Sweet potato, green beans and some bread.

Nice!  Change to a NY strip and delete the bread and that’s exactly what we had here.

Griffin

Last night was pizza night on the Ooni. Getting much better at it. Don't know why I waited so long to get one, but I kinda wish I would have gotten the 16 instead of the 12. Oh, well. This way we get to make 3 personal pizzas with whatever the person wants.  Mine was the Italian sausage, pepperoni and pepperoncinis. 

SurfnGrill

New Year's Day found us with a houseful of friends with varying tastes. Decided to offer up a 'smorgasbord of tenderloins'. The first one was labeled Hot Stuff: Swamp Venom Rub, then coated with Flatiron 4 Pepper Blend flakes (Arbol, Ghost, Jalapeño and Habanero). This was tasty and hot. The second was a smokey mix: leftovers of several smoke rubs I had laying around all mixed together then topped off with a mix of ancho chili and savory pecan rubs. Number 3 was for our non-spice lovers: brown sugar, Pineapple Head and a touch of Raging River rubs. Couple of people still claimed it had a 'bite' (there's no pleasing some people). And, finally, my favorite. What I like to call "The Salivator": Butterflied, with a mix of cream cheese and chopped jalapeño in the middle, wrapped in bacon and topped off with some Sweet Heat pepper flakes. All were soaked in apple cider vinegar overnight and I tossed in a couple of applewood chunks for good measure. With a mix of low carb beers, the occasional Corona and a good supply of IPA's, the tasting was a success. Hope the pic does it justice (forgot to take one while on the egg).

lousubcap

@SurfnGrill- Great spread right there.  Way to offer up quite a selection across the rub spectrum.  Congrats and thanks for posting.  

FarmingPhD

Hot box pizzas tonight. Nicest looking crusts I’ve had in quite a while and no idea what I did different other than slightly lower hydration (~2%).

SonVolt

Absolutely fantastic recipe for a quick weeknight meal.

https://www.splendidtable.org/story/2019/09/04/harissa-chicken-with-leeks-potatoes-and-yogurt

Foghorn

SurfnGrill said:

New Year's Day found us with a houseful of friends with varying tastes. Decided to offer up a 'smorgasbord of tenderloins'. The first one was labeled Hot Stuff: Swamp Venom Rub, then coated with Flatiron 4 Pepper Blend flakes (Arbol, Ghost, Jalapeño and Habanero). This was tasty and hot. The second was a smokey mix: leftovers of several smoke rubs I had laying around all mixed together then topped off with a mix of ancho chili and savory pecan rubs. Number 3 was for our non-spice lovers: brown sugar, Pineapple Head and a touch of Raging River rubs. Couple of people still claimed it had a 'bite' (there's no pleasing some people). And, finally, my favorite. What I like to call "The Salivator": Butterflied, with a mix of cream cheese and chopped jalapeño in the middle, wrapped in bacon and topped off with some Sweet Heat pepper flakes. All were soaked in apple cider vinegar overnight and I tossed in a couple of applewood chunks for good measure. With a mix of low carb beers, the occasional Corona and a good supply of IPA's, the tasting was a success. Hope the pic does it justice (forgot to take one while on the egg).

That's my kind of spread.  Meat, meat, meat, and some meat to go with my meat.  With labels.  

With that said, @SurfnGrill, how much did the apple cider vinegar affect that taste?  I'm asking because I have overdone it with ACV when I injected it into a whole pig cook.

4TheGrillOfIt

SRF Kurobuta tenderloins glazed with some Captain Rodney’s.  Delicious!

caliking

Yakitori night. Didn’t take any pics, until my MIL reminded me to. 

Butter + miso glazed yaki onigiri. Yakitori glazed chix legs. Ginger garlic yuzu chix thighs. Shisito peppers. Bacon + shrooms. ‘Maters. Not pictured: a wagyu ribeye, and a bit of prime rib I found in the freezer. And, sake!

nolaegghead

Made spaghetti and sauce yesterday.  Eating leftovers topped with parmigiana and cut up Calabrian pepper in oil.

BigGreenKev

Ferro, red cabbage, sweet potato with green sauce mixed and then red smokey sauce drizzled with fried eggs. Fantastic and great leftovers with more fried eggs.

Acn

Made some chicken broth this morning, while most will be portioned and frozen for future use, we also made some matzoh balls and had some for lunch.

ryantt

@caliking hooked Norah Grace up with an amazing book called New Pie.  Today we used the crust recipe to make some apple dumplings.  Here are a few photos of her efforts. 

She used the crust recipe, probably the flakiest crust I’ve ever tasted.  

lousubcap

@ryantt - Wow! Just wow!  She really excelled with that cook-like that's a surprise.  Congrats across the board.  

ColbyLang

Christmas Prime Rib out of the freezer and onto the XL. Smoking it a la Meat Church method. My grandmother turns 92 tomorrow, couldn’t think of a better meal for her birthday party this evening 

ColbyLang

ColbyLang said:

Christmas Prime Rib out of the freezer and onto the XL. Smoking it a la Meat Church method. My grandmother turns 92 tomorrow, couldn’t think of a better meal for her birthday party this evening 

2 hours in……

Ozzie_Isaac

Currently cheffing these bad boys, dr.

JohnnyTarheel

Couple more hours

Foghorn

Big ol’ bone-in sirloin. 

lousubcap

@Foghorn- great finish and $$ shot.  I'm guessing the pan finish is for the final touch.  Any insights you care to share?

Foghorn

@lousubcap, I use the cast iron pan as my heat blocker and roast the steak on a swing grate directly above the pan at about 275 degrees.  When the internal meat temp rises above 100 degrees I swing the meat off to the side and let the fire cover the surface of the coals below (bottom vent closed and top of egg wide open).  When there is a good fire below the cast iron I melt some butter on it and sear the steak for about 2 minutes per side.  It's the easiest and most foolproof method I've found.  The only variable I haven't really controlled for is the pan temp - because that would dictate how long I should sear.   Looking at this one, two minutes was a little too long.  When I have a lower level of coal it probably doesn't get as hot.  I know that I should probably get an IR thermometer and sear when the pan hits 500 or something - for consistency.

lousubcap

@Foghorn- Thanks for the insights.  Basically a reverse sear with the cast iron in play in a couple of roles, starter (heat shield) and as the closer.  Your method for the hot and all encompassing fire is the approach I use for caveman and paella cooks.  Need to give your use of the cast iron a run as the outcome is $$.