What Are You Chef-ing Tonight, Dr?

Acn

Last night’s pasta all’Amatriciana.  Gonna make duck breast, cheese grits, and roasted beet and carrot salad for dinner tonight.  SWMBO Jr did most of the work on a German chocolate cake that’ll be desert.

GATraveller

Acn said:

Last night’s pasta all’Amatriciana.  Gonna make duck breast, cheese grits, and roasted beet and carrot salad for dinner tonight.  SWMBO Jr did most of the work on a German chocolate cake that’ll be desert.

Whole lot of awesome right there. 

hoosier_egger

Tri tip going in the sv. Hit it with a couple favorites of @YukonRon and @Foghorn

Griffin

Detroit style pizza. Sauce from The Elements of Pizza, dough from Serious Eats. It did not suck. 

Griffin

Going to step up my pizza game. 3.5 lbs of Italian sausage. 

Acn

GATraveller said:

Acn said:

Last night’s pasta all’Amatriciana.  Gonna make duck breast, cheese grits, and roasted beet and carrot salad for dinner tonight.  SWMBO Jr did most of the work on a German chocolate cake that’ll be desert.

Whole lot of awesome right there. 

Thanks @gatraveller!  SWMBO Jr has been working through All About Cake by Christina Tosi, this is her 3rd cake (the dulce de leche cake was amazing), and she’s making chocolate cupcakes for the second time today, but those will get walked over to some neighbors.

The recipes are involved, but all have been phenomenal, and if I need to have cake around to keep her off her phone for a few hours every weekend, that’s a sacrifice I’m ready to make.  

Foghorn

ColtsFan said:

Tri tip going in the sv. Hit it with a couple favorites of @YukonRon and @Foghorn

That looks like a winning combo right there @ColtsFan.  Let me know what you think of the Chupacabra Steak rub.  I look forward to seeing the result.

hoosier_egger

@Foghorn here you go. That rub combination works well. 

Acn

gmanrva

Griffin said:

Detroit style pizza. Sauce from The Elements of Pizza, dough from Serious Eats. It did not suck. 

Damn Griffin that is awesome!!

GATraveller

Salmon, roasted smash potatoes and roasted parmesan broccoli. Wife's favorite. I think I finally have the potatoes down perfectly. 

blind99

Lobster tails - blanched in boiling water 60 seconds, ice bath, and removed from shells. Sous vide in butter for 30 minutes at 138. 

Next time I’ll give them a little char on a raging hot grill. But overall, texture was perfect. And I liked having all the shells off ahead of time. 

Foghorn

Acn said:

@Acn, that looks like it deserves its own thread.  At a minimum, we need some words to 'splain it to us simple folk.

ryantt

nothing fancy, just a yard bird by Norah Grace 

rcone

SGH

ryantt said:

nothing fancy, just a yard bird by Norah Grace 

I see she is still an incredible cook 👍

ColbyLang

Leftover hen and sausage gumbo. Didn’t get above 30 today. We’re 40 miles from the Gulf of Mexico. This doesn’t happen frequently 

buzd504

Serious Eats 30 minute Instant Pot pho ga.  Take that, polar vortex.

SGH

Pizza Hut Detroit style pizza. Sad I know. 

lousubcap

ryantt said:

nothing fancy, just a yard bird by Norah Grace 

Glad to see her still engaged and nailing every cook she takes on.  What a passion and skill-set.  
Better to be lucky than good but I suspect she is getting pulled in a few more directions now.  Good luck with that...

nolaegghead

Chicken meatballs.  The wife called on her way home.  Me: what are your plans for the ground chicken?  Wife: just never saw it fresh before so I bought it.  

So I did a 5 minute prep, no recipe, and threw in the oven.  Dinner was ready in 15 minutes.  Panko, eggs, oregano and basil.  They were healthy and delicious.  Bread was a 2 day cold ferment outside.  No recipe on that either, just dumped ingredients. 

Chicken meatballs cook very fast.

nolaegghead

Had a pack of those tomatoes on the vine that were about to go bad.  I cooked them down and threw them into the fridge thinking they will come in handy.  And they did.

Acn

Foghorn said:

Acn said:

@Acn, that looks like it deserves its own thread.  At a minimum, we need some words to 'splain it to us simple folk.

Thanks @foghorn!  I won't do a full thread because my part (the dinner plate) was pretty easy and straightforward.  Score the duck fat, season both sides w/ salt & pepper, sear fat side down, flip, and into a 350 degree oven until around 135 IT.  For the grits, I just cooked quality stone ground grits per package directions, and finished with about 3/4 cup of mixed pecorino romano and white cheddar.  The veg was roasted beets and carrots, dressed with a mixture of lemon juice, olive oil, shallot, honey, and cumin; finished right before serving with lemon zest, parsley, and chopped pistachios.

Now the cake was done primarily by my daughter.  She made all the components (and there are a bunch), with an assist from my wife when it came to assembly.  It came from 'All About Cake' by Christina Tosi, of Milk Bar fame.  It is German Chocolate, and goes, from bottom to top - cake layer (brushed with chocolate cake soak),  coconut crack, pecan crunch, frosting, cake layer (brushed with chocolate cake soak), coconut crack, pecan crunch, frosting, cake layer, frosting, toasted sweetened coconut.  It is outrageously good.

Here is the full cake recipe should anyone be interested.

blind99

@ACn that duck looks fanastic.  and the cake, wow!  

nola, we have a house meatball recipe that is closely guarded but i'll share.  ground chicken and loose johnsonville italian sausage, in equal parts, + a bit of egg to bind it together.  damn fine meatball

Botch

Shakshuka For One:  
 

 
A couple of you guys have posted this dish, I've never had it before.  Made a batch of the sauce last night: sauteed onion, garlic, some creminis that needed to get used, a pound of sweet italian sausage (should've used a half pound), dry harissa, and a large can of San Marzanos.  Simmered a couple hours.  
Warmed up a cup of it this morning, added the egg, then topped with oaxacan cheese and green onion.  Not too shabby.  And a multi-ethnic mix of Italian, Mexican and Moroccan.  
Yeah, I reheated acidic tomatoes in cast iron.  I figured if it leeched iron taste into my breakfast I could wash the taste out of my mouth with a couple beers (I love retirement) and I washed/reseasoned the pan immediately after, everything looked okay.    

buzd504

buzd504 said:

Serious Eats 30 minute Instant Pot pho ga.  Take that, polar vortex.

blind99

@botch man that looks great!

i think the tomato in CI is 100% fine.

YukonRon

Did some easy serving Vegetable Beef soup. Slow cooked some chuck roast (3#) after cutting into 1”cubed chunks, and slow smoking with pecan. Made enough for a week with normal folks, but as anyone could tell you in this forum, I ain’t normal, and I am always ruffling somebody else’s feathers.Gave some out to our neighbors, and jamming as much in my mouth as possible, with sweet homemade corn bread. It did not suck, perfect for coming in from chipping ice and shoveling snow.

GATraveller

Wife made a bolognese spaghetti sauce last night with ground turkey. Was the gamiest turkey ive ever eaten (even more so than a wild turkey). It was so bad no one would eat it except me. 

JohnInCarolina

Acn said:

This all looks incredible, but I think I need deets on the cake.  Damn.