What Are You Chef-ing Tonight, Dr?

Canugghead

Garden male squash flower fritters, courtesy swmbo

4TheGrillOfIt

SRF black filets, roasted potatoes and green beans.

GrateEggspectations

@Canugghead

And here I am letting my squash flowers wilt up and die, like a sucker! 😐

Canugghead

GrateEggspectations said:

@Canugghead

And here I am letting my squash flowers wilt up and die, like a sucker! 😐

Swmbo has been looking up squash flower recipes. Pick in the morning after using them to pollinate, before they close up with bees inside!

littlerascal56

Thick cut pork chops and a grilled onion. Pasta salad and apple pie.

Canugghead

Simple loin bacon, dry cured for seven days with Ready Cure only, soaked and rinsed four times over several hours, air dried in fridge couple of nights, cold smoked three hours, hot smoked low n slo till IT 145. Very happy with the taste test. First time with cold smoke step, think it makes the smoke profile more complex.

Botch

Canugghead said:

Garden male squash flower fritters, courtesy swmbo

I didn't realize the flowers had a gender, do you only cook the "males"?  (I won't ask how you tell)  I see squash blossoms at the local farmer's market, but don't deep-fry so I've never tried them.  

jadams03

GrateEggspectations said:

@jadams03

Thanks, friend. This one just worked out great. Whole family agreed we wanted to do this again soon. 

It’s a riff on a Buddha bowl recipe my sis-in-law had once made. If you Google salmon Buddha bowls, there are lots of good recipes online. For the salmon, I just threw soya, rice wine vinegar, honey, sambal olek, sesame oil, mirin, and tons of freshly grated garlic and ginger into a ziplock, and squished the bag to mix. Didn’t measure any of the ingredients. If you use them regularly in other recipes, it can be kind of intuitive. Tasted once and then added a little salt and pepper, a little more soy and a little more honey. Then I marinated the portioned salmon (to increase surface area). Cooked the salmon indirect on the Egg, brushing the salmon with the remaining marinade regularly, which worked to build a glaze. 

The salmon sauce was magical, and while I’d like to take credit, I had no part in making that portion. It was a cashew, miso, ginger and garlic dressing and my word, did it ever punch! I would guess there was other stuff in there. It hit that beautiful (to me, at least) threshold of garlic where the sting was present. Super creamy from the cashews. I could eat that stuff with a spoon. I searched online to see if I could find a recipe for you and it seems miso ginger dressing is a pretty popular thing. If I can get further deets from my wife, maybe I can PM ya. 

Sounds perfect, and you've given me what I need! I'll look forward to giving this a shot soon.  I love the cashew addition- I haven't done that before but it makes sense. Thanks again for sharing!

GrateEggspectations

Canugghead said:

GrateEggspectations said:

@Canugghead

And here I am letting my squash flowers wilt up and die, like a sucker! 😐

Swmbo has been looking up squash flower recipes. Pick in the morning after using them to pollinate, before they close up with bees inside!

No fun without the bees. You’re missing out on both the protein and the crunch!

lousubcap

Learn something new dang near every day here.  

theyolksonyou

Botch said:

Canugghead said:

Garden male squash flower fritters, courtesy swmbo

I didn't realize the flowers had a gender, do you only cook the "males"?  (I won't ask how you tell)  I see squash blossoms at the local farmer's market, but don't deep-fry so I've never tried them.  

I will ask how you tell and additionally I will ask do the dudes taste different from the chicks?

Skims_Smokehouse

Wings!

Canugghead

Botch said:

Canugghead said:

Garden male squash flower fritters, courtesy swmbo

I didn't realize the flowers had a gender, do you only cook the "males"?  (I won't ask how you tell)  I see squash blossoms at the local farmer's market, but don't deep-fry so I've never tried them.  

Google is your friend my friend, lol. When you look inside you should be able to figure out the sex intuitively 


Female flowers are scarce and bear fruits, males are in abundance and useless after fulfilling its reproductive duty, either via bees or Qtip. 

Botch

Canugghead said:
Female flowers are scarce and bear fruits, males are in abundance and useless after fulfilling its reproductive duty, either via bees or Qtip. 

Huh.  Well, I learned something this morning!  

lousubcap

Been a month plus and given I'm old, today's brisket cook.  BTW- last two were on the stick burner, this is BGE'd.  Costco prime and Dexter will make an appearance.  

Now on the altar-Trimmed at around 11.3 lbs (started at 13.7lbs)

And the money shot-It had upper-tier flavor but the stick burner finish is the way to go if you have access.  Otherwise the BGE does a great job at bringing it home.

The BGE is a whole lot less work and the flavor profile difference is not worth the stick challenge unless you really want to go there-which I do but not all the time. FWIW-
Thanks for lookin-
Stay healthy and safe out there-

Canugghead

You slayed it @lousubcap

GrateEggspectations

@lousubcap

My word. Some are lucky. Others don’t need luck and are consistently good. I know where you stand. 

(Edit: Mail me a slice, will ya!?)

bbracey21

@lousubcap There is a reason you are the go to on all things brisket. Great looking cook, thanks for sharing! 

jadams03

let me join the chorus @lousubcap - that looks amazing.  We're truly in the presence of greatness!

caliking

Goddaaaamn @lousubcap !!

caliking

Canugghead said:

Garden male squash flower fritters, courtesy swmbo

Showed this to caliqueen, and it brought back some memories. On vacation in Italy many years ago, we ate pumpkin and squash flower fritters for the first time. You could stick just about anything in the ground in Iowa, and it would grow. So, we enjoyed these for quite a bit after that trip

Mark_B_Good

lousubcap said:

Been a month plus and given I'm old, today's brisket cook.  BTW- last two were on the stick burner, this is BGE'd.  Costco prime and Dexter will make an appearance.  

Now on the altar-Trimmed at around 11.3 lbs (started at 13.7lbs)

And the money shot-It had upper-tier flavor but the stick burner finish is the way to go if you have access.  Otherwise the BGE does a great job at bringing it home.

The BGE is a whole lot less work and the flavor profile difference is not worth the stick challenge unless you really want to go there-which I do but not all the time. FWIW-
Thanks for lookin-
Stay healthy and safe out there-

Nice bark!

theyolksonyou

Now I want brisket 

Botch

Stir-fried Shrimp with Pepper and Momofuku noodles (chile/soy):
 

 
I didn't add any seasoning to this other than the packet that came with the noodles.  Nice heat and I could taste soy, but not much else (needed some garlic, at least).  No taste/texture difference between this and my usual Ronzoni "Homestyle" fettucini, which come four bundles to a box, each bundle perfect for one serving.  I'll try them as a soup only, but not while its triple-digits outside.  

Wolfpack

Wife and daughters are enjoying a girls weekend in NYC. My son is spending the night out with some friends.  So, what’s better than a martini, steak and a nice Cab in front of the TV watching a little James Bond. Nice relaxing evening- too bad it’s not Friday. 

Acn

Chicken, garbanzo salad, and green beans.

lousubcap

@Wolfpack - that steak is a thing of beauty.  Way to maximize the window of opportunity. I doubt your wife and daughters will get close even in NYC. Better to be lucky than good, any day.  Enjoy...
As Aretha Franklin would say-at around 38 seconds in "Freedom..."
https://www.youtube.com/watch?v=Oq-TMgh2Dtw

Edit- curious the NYC attraction as that hook is very powerful but not for the faint of heart. 

northGAcock

Wolfpack said:

Wife and daughters are enjoying a girls weekend in NYC. My son is spending the night out with some friends.  So, what’s better than a martini, steak and a nice Cab in front of the TV watching a little James Bond. Nice relaxing evening- too bad it’s not Friday. 

That meal right there is a thing of beauty. Cheers

dbCooper

A rack of St. Louis spares...

lousubcap

@dbCooper - great color and finish right there.  Nailed 'em.