What Are You Chef-ing Tonight, Dr?

Hook_emHornsfan_74

nolaegghead said:

*buurrrp*. Meatloaf.

Man I love me some meatloaf.  Problem is SWMBO, not so much.  I need to make some if and when she goes out of town.  lol

MediumRarely

Hook_emHornsfan_74 said:

nolaegghead said:

*buurrrp*. Meatloaf.

Man I love me some meatloaf.  Problem is SWMBO, not so much.  I need to make some if and when she goes out of town.  lol

Or prepare a buffet dinner. One main her absolute fav, the other meatloaf. Of course, this is a much more complicated recipe for meatloaf.

SonVolt

Griffin

Made a pizza last night after Duke's Tae Kwon Do sparring class. Due to that, this wasn't an Ooni or an Egged pizza. Just Tom Thumb dough cooked in the oven on a Baking Steel. Still was pretty tasty. (also you can kinda see our new countertops and backsplash we had installed last week )

nolaegghead

SonVolt said:

mon·ey shot

noun

informal

noun: money shot; plural noun: money shots

1. (in a food forum) a scene in food presentation in which the meats are shown in all their glory, soaking wet in juices and doused in spices.

   • a crucial or climactic moment, especially in a food thread.

     "and now for the money shot: the pile of sliced meat and sausage wet in their own juices"
     

nolaegghead

500

Hungarian Goulash 

nolaegghead

Threw some boneless leg o lamb in the SV.  I’ll fish it out later tonight and sear.

nolaegghead

GrateEggspectations

nolaegghead said:

Threw some boneless leg o lamb in the SV.  I’ll fish it out later tonight and sear.

Sharpies are truly the sous-vidder’s friend. I do the exact same, but also usually include weight so that I can see how well my stores align with recipes at first glance. 

kl8ton

Experimenting with round steaks. I probably have 40 of them at 1# each.  Tonight was caveman to a medium rare finish.  I carmelized onions in butter for an hour as a topper.  The steak seasoning had  cumin in it.  Not sure I liked that. 

Next round steak I'm going to try to replicate a crispy mandarin beef that my wife used to love getting at a Chinese place that shut down. 

ColbyLang

kl8ton said:

Experimenting with round steaks. I probably have 40 of them at 1# each.  Tonight was caveman to a medium rare finish.  I carmelized onions in butter for an hour as a topper.  The steak seasoning had  cumin in it.  Not sure I liked that. 

Next round steak I'm going to try to replicate a crispy mandarin beef that my wife used to love getting at a Chinese place that shut down. 

Around the south, roundsteaks are used for gravy meat

MediumRarely

nolaegghead said:

Threw some boneless leg o lamb in the SV.  I’ll fish it out later tonight and sear.

Great minds think alike! Dinner party tonight - caramelized onion & garlic dip, guacamole, LOL, ratatouille, basil/mint pesto orzo w/peas, fondant sweet potatoes, and my wife's Carrie mango puree/mascarpone panna cotta.

Ready to SV (@131F for 6 hours) then dry and chill for 30 minutes, then HEI sear on the Egg. Into the bath @1100 hours.

caliking

MediumRarely said:

Great minds think alike! Dinner party tonight - caramelized onion & garlic dip, guacamole, LOL, ratatouille, basil/mint pesto orzo w/peas, fondant sweet potatoes, and my wife's Carrie mango puree/mascarpone panna cotta.

 Your menu sounds delicious!
Would your wife consider sharing details of the mango panna cotta?

U_tarded

MediumRarely said:

nolaegghead said:

Threw some boneless leg o lamb in the SV.  I’ll fish it out later tonight and sear.

Great minds think alike! Dinner party tonight - caramelized onion & garlic dip, guacamole, LOL, ratatouille, basil/mint pesto orzo w/peas, fondant sweet potatoes, and my wife's Carrie mango puree/mascarpone panna cotta.

Ready to SV (@131F for 6 hours) then dry and chill for 30 minutes, then HEI sear on the Egg. Into the bath @1100 hours.

I need more information on the caramelized onion and garlic dip.  Please 😄

MediumRarely

caliking said:

MediumRarely said:

Great minds think alike! Dinner party tonight - caramelized onion & garlic dip, guacamole, LOL, ratatouille, basil/mint pesto orzo w/peas, fondant sweet potatoes, and my wife's Carrie mango puree/mascarpone panna cotta.

 Your menu sounds delicious!
Would your wife consider sharing details of the mango panna cotta?

The day is young. My wife has already changed her mind - now going for more of an individual trifle approach. Layer of mascarpone, thick layer of mango puree, then topped with good dollop/layer of Chantilly cream. Sprinkled with fresh toasted coconut (provided by our neighbor's tree) & finished with a sprig of fresh spearmint. We prefer Carrie mangoes for this (as well as the panna cotta below) due to their low to no fiber content (think the texture of ice cream), flavor profile and sweetness. We do have two Carrie trees as well as a Mellika (& fortunately access to many other varietals that tend to clog up the environment down here). Everyone has problems and issues to deal with in their lives. We are blessed!!!

She does do mascarpone panna cotta - just not tonight  :(. Here is a link to our base recipe, although we have tweaked it slightly (i.e. lime and sugar content) over the years. Raspberries are certainly delicious, but substitutions are frequent (mango puree...).

https://www.epicurious.com/recipes/food/views/lime-mascarpone-panna-cotta-with-raspberries-235362

MediumRarely

U_tarded said:

MediumRarely said:

nolaegghead said:

Threw some boneless leg o lamb in the SV.  I’ll fish it out later tonight and sear.

Great minds think alike! Dinner party tonight - caramelized onion & garlic dip, guacamole, LOL, ratatouille, basil/mint pesto orzo w/peas, fondant sweet potatoes, and my wife's Carrie mango puree/mascarpone panna cotta.

Ready to SV (@131F for 6 hours) then dry and chill for 30 minutes, then HEI sear on the Egg. Into the bath @1100 hours.

I need more information on the caramelized onion and garlic dip.  Please 😄

Busy, busy cooking/prepping for tonight's dinner. But for you... First, for most things not baked, I rarely prepare recipes the same way twice. Always tweaking and adapting to what's in the fridge/pantry/garden/etc. I am pretty sure I started this way back when based on Ina's recipe. Nearly always add caramelized garlic... fresh herbs from the garden, toasted spices, ginger... If you can predict my wife's flavor profile du jour when I start cooking then you have really good idea of what I am doing.... Anyway, here is good starting point for your dipping pleasures. I usually sub home made Greek yogurt for the mayo.

https://www.foodnetwork.com/recipes/ina-garten/pan-fried-onion-dip-recipe-1940693

TideEggHead

T-bone steaks and some blackened scallops will be on the menu tonight!

caliking

MediumRarely said:

caliking said:

MediumRarely said:

Great minds think alike! Dinner party tonight - caramelized onion & garlic dip, guacamole, LOL, ratatouille, basil/mint pesto orzo w/peas, fondant sweet potatoes, and my wife's Carrie mango puree/mascarpone panna cotta.

 Your menu sounds delicious!
Would your wife consider sharing details of the mango panna cotta?

The day is young. My wife has already changed her mind - now going for more of an individual trifle approach. Layer of mascarpone, thick layer of mango puree, then topped with good dollop/layer of Chantilly cream. Sprinkled with fresh toasted coconut (provided by our neighbor's tree) & finished with a sprig of fresh spearmint. We prefer Carrie mangoes for this (as well as the panna cotta below) due to their low to no fiber content (think the texture of ice cream), flavor profile and sweetness. We do have two Carrie trees as well as a Mellika (& fortunately access to many other varietals that tend to clog up the environment down here). Everyone has problems and issues to deal with in their lives. We are blessed!!!

She does do mascarpone panna cotta - just not tonight  :(. Here is a link to our base recipe, although we have tweaked it slightly (i.e. lime and sugar content) over the years. Raspberries are certainly delicious, but substitutions are frequent (mango puree...).

https://www.epicurious.com/recipes/food/views/lime-mascarpone-panna-cotta-with-raspberries-235362

As if we didn't hate you enough, for the oceanfront life

Thanks for the recipe. I'll try them this summer, when we start getting some mangoes.

bucky925

Timed to be ready at halftime I hope.

Edited to add: please don't tell @JohnInCarolina I will be a Dook fan today.

kl8ton

Wife made French Onion soup!  Amazing!  No pics so it didn't happen.  

MediumRarely

Six hours @131F.

Caramelized onion/garlic dip

Fondant Sweet Potatoes

Mint/Basil Pesto Orzo with Peas

HEI Sear Ready

800F to 1K F

Incendiary Flash Sear - Less Than 5 minutes total

Apps in the house

No Money Shot Tonight (Re: Regular Guy doing...)

Dinner is served

Love the Mango...

Good evening for all.

lousubcap

@MediumRarely - That is one he!! of a banquet right there.  Everything looks perfect.  Great flash sear pic as well.  Congrats across the board. 
I'm sure the guests were blown away or is that the norm for you?? 

GrateEggspectations

Just one question, @MediumRarely - How do I get onto your invitee list?

Great looking grub and evening. 

MediumRarely

lousubcap said:

@MediumRarely - That is one he!! of a banquet right there.  Everything looks perfect.  Great flash sear pic as well.  Congrats across the board. 
I'm sure the guests were blown away or is that the norm for you?? 

It was a very nice evening all around. We try to do a dinner party at least once a month. All the dishes last night were relatively simple - we just use fresh ingredients, plan a bit ahead and pay attention to the details. One key ingredient is to assure the people you surround yourself with are good eggs, enjoy life and give back. The food is typically memorable, however our guests are priceless.

MediumRarely

GrateEggspectations said:

Just one question, @MediumRarely - How do I get onto your invitee list?

Great looking grub and evening.

Thanks so much! It could be just a 1,200 mile flight from MIA on an ESE heading. Plus, a bit of sucking up to my wife wouldn't hurt.

Note that I am pretty much immune to that behavior since I was really good at it for 50 years, have pretty much retired, and have had my surgically implanted knee-pads removed.

JohnInCarolina

MediumRarely said:

lousubcap said:

@MediumRarely - That is one he!! of a banquet right there.  Everything looks perfect.  Great flash sear pic as well.  Congrats across the board. 
I'm sure the guests were blown away or is that the norm for you?? 

It was a very nice evening all around. We try to do a dinner party at least once a month. All the dishes last night were relatively simple - we just use fresh ingredients, plan a bit ahead and pay attention to the details. One key ingredient is to assure the people you surround yourself with are good eggs, enjoy life and give back. The food is typically memorable, however our guests are priceless.

I don’t know what you did to get to this point in your life, but it was obviously a lot of the right choices.  Bravo.  You are living the dream!

MediumRarely

JohnInCarolina said:

MediumRarely said:

lousubcap said:

@MediumRarely - That is one he!! of a banquet right there.  Everything looks perfect.  Great flash sear pic as well.  Congrats across the board. 
I'm sure the guests were blown away or is that the norm for you?? 

It was a very nice evening all around. We try to do a dinner party at least once a month. All the dishes last night were relatively simple - we just use fresh ingredients, plan a bit ahead and pay attention to the details. One key ingredient is to assure the people you surround yourself with are good eggs, enjoy life and give back. The food is typically memorable, however our guests are priceless.

I don’t know what you did to get to this point in your life, but it was obviously a lot of the right choices.  Bravo.  You are living the dream!

Thank you. I was fortunate to learn early in life (thanks Mom & Dad) to focus on just a few key things - most everything else will take of itself. I measure my success on just making everyone I touch (family, friends, personal and business) successful and with respect. This includes not only treating people the way I wish to be treated, but instinctively treating people the way they wish to be treated.  Sometimes there is a difference. Plus - Serendipity, the right person decided to marry me. All else pales...

ColbyLang

12.6# Costco prime. Meat Church Holy Cow. Delish

nolaegghead

Seared and reheated lamb using broiler from Friday SV, whipped up some horseradish sauce.  SWMBO cooked some potatoes.  Very tender from 6hr @131F.