What Are You Chef-ing Tonight, Dr?

lousubcap

Great looking-I'll take the one on the right.  Enjoy!

4TheGrillOfIt

Thursday night is almost always salmon.

Acn

Grilled a flank steak for tacos 

Ozzie_Isaac

4TheGrillOfIt said:

Thursday night is almost always salmon.

I would love to have a plan.  I usually figure out dinner around 430 everyday.

nolaegghead

Made some Peruvian stew.  Was pretty good.

Battleborn

Grilled chicken sandwich. Dizzy Pig shaking the tree grilled direct with Jesus (Chik-fil-a) sauce. 

GATraveller

JohnInCarolina said:

Momofuku short ribs with garlic-wasabi mashed potatoes

That looks outstanding. Gonna have to give this one a go.
Thanks.

GrateEggspectations

Last night’s meal. 

A neighbour’s elderly Chinese mother kindly made us some pork and Chinese parsley (i.e., coriander or cilantro) dumplings. Entirely home made. Threw them into a hot pan with some sesame oil before serving on a bed of stir fried veggies and topped with fresh cilantro and green onions.  

When I shared the photo with my neighbour, I apologized for the abundance of fresh herbs, thinking I may have bastardized her mother’s prized recipe. She seemingly approved, calling the plating “restaurant-style.” Just hope she felt I did those dumplings justice. 

Was a nice and unexpected treat. 

Ozzie_Isaac

GrateEggspectations said:

Last night’s meal. 

A neighbour’s elderly Chinese mother kindly made us some pork and Chinese parsley (i.e., coriander or cilantro) dumplings. Entirely home made. Threw them into a hot pan with some sesame oil before serving on a bed of stir fried veggies and topped with fresh cilantro and green onions.  

When I shared the photo with my neighbour, I apologized for the abundance of fresh herbs, thinking I may have bastardized her mother’s prized recipe. She seemingly approved, calling the plating “restaurant-style.” Just hope she felt I did those dumplings justice. 

Was a nice and unexpected treat. 

Gorgeous!!  Well done.

shtgunal3

Terrible picture but pretty good lunch. This consisted of ground venison, onions, jalapeños, and a variety spices. Melted some provolone on top and served on sister Schubert rolls. 

Canugghead

@GrateEggspectations
Nice! Look same as ours! We use pork and cabbage. Bet yours taste better fried in Finex😀

GrateEggspectations

Canugghead said:

@GrateEggspectations
Nice! Look same as ours! We use pork and cabbage. Bet yours taste better fried in Finex😀

Looks great, copy cat! 😉😉 Actually, I thought of you when frying these up because I know you guys pull off great dumplings on the regular. As for the Finex, give @paqman a week or so to receive his order and then you can ask him if it elevates the cook.

fishlessman

really missing the korean grocery that closed near me. i always had bags of homemade dumplings, pork and cabbage on hand. dinner was in five minutes

Botch

Fusion food, courtesy Marion's Kitchen:
 

 
Korean-style spaghetti-n-shrimp.  Sauce was made from too much butter, garlic, gochujang, white wine and fresh lemon juice.  Tasted really odd at first, but ultimately pretty good.  

paqman

GrateEggspectations said:

 As for the Finex, give @paqman a week or so to receive his order and then you can ask him if it elevates the cook.

Best grilled cheese ever 🤣😂

I al a bit disappointed with the seasoning but I’ll fix that.  The pan is smaller than expected but that’s perfect.

GrateEggspectations

paqman said:

GrateEggspectations said:

 As for the Finex, give @paqman a week or so to receive his order and then you can ask him if it elevates the cook.

Best grilled cheese ever 🤣😂

I al a bit disappointed with the seasoning but I’ll fix that.  The pan is smaller than expected but that’s perfect.

Exactly why I suggested the 12”. The sidewalls are pretty steep, so it’s not like you get much added volume in the margins. 

When I bought mine, it was barely seasoned and was a light grey everywhere. Some Crisco and a hot oven fixed that in short order. 

Enjoy!

lousubcap

Here is a great appetizer, at least in my circle:
A major enhancement from something posted by Jess Pryles a year or so ago.
Bacon wrapped spicy dill pickle slices-these are loaded with pulled pork.
Start with the half slice of bacon, then the pork followed by salsa and the pickle slice. Wrap the bacon around the pickle and on the BGE.  Indirect at around 300*F til the bacon renders-around 45 minutes +/-.  This batch had Cholula sauce for the finish.

And as always a $$ shot ( remember the photographer!)

Worth a shot at least once and the meat filling can run the imagination.  
Stay healthy safe out there-

paqman

Chopped leftover oxtail and mixed with its sauce to make a pasta sauce.  Served on spaghetti with shaved parmesan cheese.  I don’t have words to describe.

MasterC

Finally got fuel for the torch this morning . Seasoned it for the required 2 minutes, then set out to find something to torch. I had some pork tenderloin still bagged from Wednesday so tried it. It tasted good but looked uneven in the browing.


So next on the list was NY Strip. Gave it a 2 hour bath, patted it dry then fired up the searzall. Better control this time but it's getting easier. 





The searzall is fun to use and I am sure it will be used often and just not for sous vide

lousubcap

@MasterC That finish photo of the strip steak is food pron quality.  No further words-

nolaegghead

MasterC said:

Finally got fuel for the torch this morning . Seasoned it for the required 2 minutes, then set out to find something to torch. I had some pork tenderloin still bagged from Wednesday so tried it. It tasted good but looked uneven in the browing.


So next on the list was NY Strip. Gave it a 2 hour bath, patted it dry then fired up the searzall. Better control this time but it's getting easier. 





The searzall is fun to use and I am sure it will be used often and just not for sous vide

Looks good....try getting the surface as dry as possible before you torch it.  Any moisture puddles will have to dry before the searing occurs.

nolaegghead

lousubcap said:

Here is a great appetizer, at least in my circle:
A major enhancement from something posted by Jess Pryles a year or so ago.
Bacon wrapped spicy dill pickle slices-these are loaded with pulled pork.
Start with the half slice of bacon, then the pork followed by salsa and the pickle slice. Wrap the bacon around the pickle and on the BGE.  Indirect at around 300*F til the bacon renders-around 45 minutes +/-.  This batch had Cholula sauce for the finish.

And as always a $$ shot ( remember the photographer!)

Worth a shot at least once and the meat filling can run the imagination.  
Stay healthy safe out there-

Looks great Frank!  Did you upgrade your phone (camera)?  These are an order of magnitude better pics than your baseline.   Something like what Lefty Gomez said: better to be accidentally sharp and contrast-y than good...

Botch

MasterC said:

The searzall is fun to use and I am sure it will be used often and just not for sous vide

Ewetube's "Sam the Cooking Guy" is a big fan.  He had a video out where he brought home a rotisserie chicken from the market, and while it was still warm he carefully peeled off the skin in almost one piece, and layed it "inside-up" on a wire rack.
Fava beans and Chianti at the ready, he then used his Searzall to blast the inner fat on the top of the crispy skin, essentially crisping it completely.  Think he made a chicken salad with the rest of the market bird, made a sammich with the crispy skin as a layer, and proclaimed it the best thing ever (which of course, he does for all his recipes).  Something to try, maybe.  

shtgunal3

NDG

Cherry planked Sockeye Salmon (DP style) on paper plates bc dishwasher broke and SO sick of hand washing dishes !!

texaswig

1/2# burger on a toasted kaiser roll with baby arugula and tomatoes topped with garlic herb cream cheese and jalapeno balsamic glaze.

Legume

Look at you with the photo studio now @texaswig

Best looking burger I’ve seen in a while.

texaswig

@Legume thanks man. It was pretty good.

lousubcap

@texaswig Gret looking meal right there and magazine quality food pron photo.  

LetsEat

Everything bagels for brunch this morning.