What Are You Chef-ing Tonight, Dr?

EzraBrooks

Chili 5 way. I don't like Cincinnati chili so just did my normal chili recipe. Hit the spot.

caliking

@EzraBrooks I'd eat the heck outta that.  caliqueen isn't a fan, so I don't get to make it much.

GrateEggspectations

Indian feast. Butter chicken and palak paneer. Everything from scratch minus the naan (I’m not quite at @caliking level).

(Edit: Wifey was liberal with the cilantro, which our neighbour said constituted “family-style.”)

pgprescott

caliking

GrateEggspectations said:

Indian feast. Butter chicken and palak paneer. Everything from scratch minus the naan (I’m not quite at @caliking level).

…

Looks like a home run from over here!

Legume

Legume said:

Tonight it’s roasted beet salad and for contrast Harlem bodega-style chopped cheese sandwiches.

I wasn’t sure how this would be different from just cooking ground beef, but the crusting of the burger made all the difference.  Tasted like the best old school cheeseburger, comforting and grease running down your arm.

GrateEggspectations

Just worked with wifey to put together my son’s third birthday cake. He loves all types of heavy machinery.

shtgunal3

@GrateEggspectations that very well may be the coolest “little boy” birthday cake I have ever seen. Bravo sir!

ColbyLang

Awesome cake @Great_EGGspectations! Love the Kit Kats!

lousubcap

@GrateEggspectations - beyond creative right there!  Great cake and "frosting."

theyolksonyou

@GrateEggspectations need remember those days.  Fun age.  Enjoy him while you can. 

Wooderson

Tri tip.  Steak for the Nancys that can't handle the meat sweats

TideEggHead

Caught a 15 in mangrove (PB mangrove snapper inshore) along with a sheepshead and some other mangroves last weekend. I Picked up some shrimp to go with it for Father’s Day.

Dinner menu is:
Blackened snapper & sheepshead
Shrimp scampi
Fried shrimp
Scalloped potatoes
Coconut ginger rice

TideEggHead

abtaylor260

TideEggHead said:

Man! I’m in Oklahoma and I wish I had access to fresh seafood like this! Well done.

TideEggHead

abtaylor260 said:

TideEggHead said:

Man! I’m in Oklahoma and I wish I had access to fresh seafood like this! Well done.

Thanks brother! It is nice when your able to catch some for the dinner table. If it makes you feel any better, I wish we had the ducks yall do!

nolaegghead

My buddy caught 30 mangrove snapper offshore yesterday.  I cooked em up simple to best enjoy the freshness.  

Canugghead

Leaping frog jerk chicken, vac marinated with Walkerswood spicy + fresh ground allspice for few hours, cooked in Ranger pellet pooper about 45 min at 350. Easy and good.

caliking

@Canugghead I like how the "leaping frog" cuts keeps the breast intact for carving. I need to try this.

lousubcap

Learn something new dang near every day here.  Time to "leaping frog" a chix.  Thanks @Canugghead.

Canugghead

lousubcap said:

Learn something new dang near every day here.  Time to "leaping frog" a chix.  Thanks @Canugghead.

Thanks and agree with learning something new, next time I should carve the breast as @caliking said, instead of rough lopping it with scissors    Never thought of carving a chicken breast, this almost four pounder with huge breast was a perfect candidate for that.

Canugghead

shtgunal3 said:

Short ribs and bone in breasts on the Ranger at the campsite. The breasts will be shredded/chopped for tacos later.

Beautiful.
As you probably know I'm a big Ranger fan too, just want to share my experience re foiling the drip pan. I used to line the tray with foil, but noticed the dry clean tray started to develop minor surface rust. Before each cook I just scrape off the greasy gunk with a heavy metal dough scraper, haven't noticed any rust since but may be it's now hiding beneath the patina! Also, I use the same scraper and a big round spoon to remove ash, find it easier than hauling vacuum. Lots of elbow grease but my hands are usually dirty anyway.

nolaegghead

Hook_emHornsfan_74

nolaegghead said:

That looks really good.  Details on the pasta?

GrateEggspectations

Homemade shrimp and tofu pad Thai with a side of Costco egg rolls. 🙃

First time I’ve used raw leeks as a garnish. Sliced finely, they’re great. 

GrateEggspectations

Not chef’d. Just ordered tonight. Daughter’s last day of school today, wife off work for the summer as of next week, and I’m off tomorrow. 

Ybabpmuts

I cooked massive CAB steak tips that I marinated in Italian dressing, some hot sauce, garlic, paprika, salt and pepper. Left it in for two nights by accident. Thought I screwed the pooch doing that, and the last time I screwed the pooch they threw hot water on us and the steaks that night tasted an awful lot like alpo

Threw them on heavy peach wood smoke on back of grid, kept heat low for maybe ten fifteen minutes, then took grid out and threw them direct on coals. Smaller one was medium, but larger ones I got off at about 135 and let them rest. Surprised they weren't over marinated after two days but nothing there to break down meat I suppose. Nothing like alpo.

Legume

Pan fried walleye (dredged in rice flour), mango pico relish thing with ginger and mint, sautéed beet greens with feta, golden raisins and pistachios.

And sideways plate.

Ybabpmuts

Legume said:

Pan fried walleye (dredged in rice flour), mango pico relish thing with ginger and mint, sautéed beet greens with feta, golden raisins and pistachios.

And sideways plate.

I had a mango pico relish thing once. It was an accident and I'll be the first to admit I shouldn't have been running across the kitchen naked, while also carrying the jar so low like that. To be honest, I barely kept the golden raisins out of the thing, but turning the plate sideways like you did in that illustration is what saved my golden raisins, so thanks for that. Very visual.

theyolksonyou

Legume said:

Pan fried walleye (dredged in rice flour), mango pico relish thing with ginger and mint, sautéed beet greens with feta, golden raisins and pistachios.

And sideways plate.

No sous vide after all that.