What Are You Chef-ing Tonight, Dr?

GrateEggspectations

MasterC said:

Smoked salmon salad 

So sorry about the forks in my pictures 

Maybe I’m just feeling passive aggressive, but I feel like this apology could use dirtier, more prominent forks. 

SonVolt

Roasted corn salad with warm bacon vinaigrette.

SonVolt

Served with a side of flank steak, cooked over the Dement hand-grill, which I really love. Small handful of lump and I'm good to go. 

poster

some tuna tartare w/roasted corn, cucumber salad and avocado butter

nolaegghead

Red snapper

SGH

FarmingPhD said:

Looks like a another winner to me. On a separate note, I’m glad to see the Detroit pizzas catching on. 

SamIAm2

 Porterhouse for dinner tonight.

On the MiniMax.

Split it with SWMBO. She got the tender bit and had creamed corn.

I had the rest with a baked potato. I am full but it was tasty.

Sea2Ski

First time diving into this thread. A  lot of hidden grand slam, knock you off your feet cooks in here ...damn.   I am have been missing out!  

FarmingPhD

@SonVolt I did a rough version of the Pizza Hut breadsticks you shared the recipe.  I believe the topping goes on after.  Your notes you listed you couldn’t remember so I took a shot.  The topping blend tasted spot on, just browned up from the oven and could definitely tell in the taste.  Might actually try adding it with a few minutes to go as I think a little oven time helps it bloom.  Either way, thanks for sharing as they’ll be added to the menu when we do pizza.

dbCooper

nolaegghead said:

Red snapper

One of my favorites, that looks just fabulous! 

Mind telling me what your price per pound is?  For me, unless I want to drive 60+ miles to Omaha, there is only one market in the area that has fresh seafood.  When they have snapper available $20/lb. is typical.

JohnInCarolina

Dry aged ribeye from SRF:

shtgunal3

@JohnInCarolina I like the way you roll

Buckwoody Egger

Post-civil war beer can surf and turf. 

Skewers are custom hand turned by local artisan 15 minutes before cook. Basket is the Cajun ones.  

Maybe taking pics landscape would not do sideways— apologies. 

Playlist:  Uncle Tupelo radio

Acn

Burger night

SciAggie

@JohnInCarolina Dang man. That probably deserves it’s own thread. 

SciAggie

Simple grilled pork tenderloin. Creamed kale from the garden (that survived snowmaggedon) and some skillet potatoes. This was surprisingly delicious for such a simple preparation. 

SonVolt

Rotisserie chickens w/carrots and shallots cooked under the drippings. Going to serve with a simple arugula salad. #dieting

JohnInCarolina

SciAggie said:

@JohnInCarolina Dang man. That probably deserves it’s own thread. 

Ha!  You could say the same about that plate you just posted!

kl8ton

@JohnInCarolina
Did you dry age or did SRF?  Either way, it looks fantastic.  Thickness (in mm please)?  I want to make sure it isn't a roast with a bone hanging out of it. 

JohnInCarolina

kl8ton said:

@JohnInCarolina
Did you dry age or did SRF?  Either way, it looks fantastic.  Thickness (in mm please)?  I want to make sure it isn't a roast with a bone hanging out of it. 

SRF dry aged.  It’s a 42oz steak.  

40 mm.

Wolfpack

John, you did that one justice. 

kl8ton

JohnInCarolina said:

kl8ton said:

@JohnInCarolina
Did you dry age or did SRF?  Either way, it looks fantastic.  Thickness (in mm please)?  I want to make sure it isn't a roast with a bone hanging out of it. 

SRF dry aged.  It’s a 42oz steak.  

40 mm.

1.9mm over 1.5"
Nice!

poster

Smoked deviled eggs for a snack

buzd504

I forget what these are called. 

lousubcap

@JohnInCarolina- I doubt that anyone could deliver any better right there.  That is a work of culinary art.  To say you nailed it, brought it home or otherwise hit the home-run would be selling that steak short.  Impressive cook. 
So, how did you pull that off- envious minds would like to know...  (I'm betting Sue Vide was a player! )

JohnInCarolina

lousubcap said:

@JohnInCarolina- I doubt that anyone could deliver any better right there.  That is a work of culinary art.  To say you nailed it, brought it home or otherwise hit the home-run would be selling that steak short.  Impressive cook. 
So, how did you pull that off- envious minds would like to know...  (I'm betting Sue Vide was a player! )

Thanks Frank, I think you are being far too kind but I’ll relay the process.  

This was a reverse sear of sorts.  I smoked it indirect with some post oak chunks, flipping it on occasion, until the IT hit 125.  Then I seared it right there on the grate with my propane torch, just to brown up the outside and add the tiniest bit of char.

lousubcap

Thanks for the above-glad Sue Vide was not involved.  I may need to get a propane torch as that is much less challenging that the caveman finish sear.  

Botch

buzd504 said:

I forget what these are called. 

I bet corn on the cob is a fantastic pairing with birria tacos; won't be seeing that here for five more months.  

Botch

Butter-braised Shrimp on a bed of polenta (working title: Paula Deen shrimp-n-grits):
 

 
I stole this idea from Sam the Cooking Guy.  Pat of butter in a small pot, added garlic, pinch of black pepper, pinch of red pepper, & the white parts of a spring onion.  Once fragrant, add a whole stick of butter (!) and about 1/4" of water (I guess this keeps the butter from burning/separating).  Once melted and bubbling, add the shrimp.  
 
 
 
Served on a bed of polenta with more butter, black pepper and Parmesan cheese stirred in, with a side of creminis sauteed in (you guessed it) more butter.  Tasty.  And I think I can just set the pot out on the cold porch, remelt it tomorrow and make some more shrimp, so Its not quite so extravagant.  

SonVolt

Rotisserie on the gasser. Hands down my favorite way to roast a whole chicken. 



Drippings...