What Are You Chef-ing Tonight, Dr?

nolaegghead

paqman

GrateEggspectations said:

@johnincarolina

Not really a traditional ketchup. In truth, more of a relish or chutney by definition, I suspect. Great recipe. https://www.ricardocuisine.com/en/recipes/4398-homemade-chunky-ketchup-the-best

@JohnInCarolina It may be a regional thing, “ketchup aux fruits” (fruit ketchup) is very popular here.  Many families have their own inherited recipes that they prepare and can yearly around this time of the year.

My mom is not making it anymore, it is a tradition being lost.  A couple of years ago, I have taken over using my grandma’s recipe.  I make a double recipe, one batch for me and one batch to gift.  Ours is made of tomatoes, pears, peaches, celery, onions, vinegar, sugar, picking spices, and salt.  Other families have variations including other ingredients like peppers, carrots, apples, cherries, and even cabbage.

Our recipe results in a lot of liquid that was typically being discarded but last year, I’ve made a jelly with it to serve with cheese and crackers.  The ketchup is served with pork, beef, chicken, burgers, hot dogs…

saluki2007

Took the left over Tr Tip from last night and reheated it in a cast iron skillet. Put some beef tallow I made from my last SRF brisket in the pan before adding the tri tip. Made a horseradish aioli and topped with blue cheese on french bread rolls. 

caliking

saluki2007 said:

Took the left over Tr Tip from last night and reheated it in a cast iron skillet. Put some beef tallow I made from my last SRF brisket in the pan before adding the tri tip. Made a horseradish aioli and topped with blue cheese on french bread rolls. 

WTF. Phenomenal!

The other night, I ordered what was billed as a tri-tip sammich, with a garlicky au jus for dipping. I so wish the sammich had been what I'm seeing here. 

GrateEggspectations

Left over pulled pork sandwiches, featuring mayo, sweet onion, havarti, Japanese bbq sauce and brown sugar caramelized pineapple. Served on freshly baked potato buns. Just going into the oven now. 

saluki2007

GrateEggspectations said:

Left over pulled pork sandwiches, featuring mayo, sweet onion, havarti, Japanese bbq sauce and brown sugar caramelized pineapple. Served on freshly baked potato buns. Just going into the oven now. 

And I thought my sandwich was good. That might be the most glorious pp sandwich I’ve ever seen. 

GrateEggspectations

@saluki2007

Your tri tip looked ridiculous. The blue cheese took it over the top, for me. Looked amazing. 

I’ve always found pineapple and sweet onion pair beautifully with PP, so I riff on that often enough. 

Wifey loves sandwiches, so it’s variations on a theme in our household. 

JohnInCarolina

Basque style cheesecake

lousubcap

I have no idea what a basque style cheesecake is (way above my knowledge and skill set) but I would put a serious hurt on that.  Looks fantastic.  

JohnInCarolina

lousubcap said:

I have no idea what a basque style cheesecake is (way above my knowledge and skill set) but I would put a serious hurt on that.  Looks fantastic.  

bbracey21

Little sausage & cheese plate for starters. Chicken leg quarters with roasted brussels and some shells & cheese. Chased it down with a frosty Sam Adams Octoberfest (not pictured). 

Acn

Buckwoody Egger

Drumsticks with S&P and buffalo/ranch for dipping (out of blue cheese dangit), Greek goddess avacado salad, macaroni salad. GBO

JohnInCarolina

update - this was delicious 

lousubcap

@bbracey21 - that is a great looking spread.  He11 of a banquet.  However, for the record I do believe there is no such thing as "Chased it down with a (emphasis on "a") frosty Sam Adams Octoberfest" just like no such thing as one beer.  Beers come in pairs at a minimum. Now once you get past a few TBD minimums you may get some slack for singles.     All in good fun.

lousubcap

@JohnInCarolina - read that definition a few times and can only conclude that it is light but "not smooth"??  Independent of my fog induced Saturday night thoughts, I can see the light (perhaps the first time in my life) in that pic and it looks incredible.
Curious as to how you got steered in that direction for the recipe.  

bbracey21

@lousubcap Touché sir touché. On #3 at the current moment and the night is still very young. Always in good fun brother! 

JohnInCarolina

lousubcap said:

@JohnInCarolina - read that definition a few times and can only conclude that it is light but "not smooth"??  Independent of my fog induced Saturday night thoughts, I can see the light (perhaps the first time in my life) in that pic and it looks incredible.
Curious as to how you got steered in that direction for the recipe.  

It’s quite a bit lighter than a standard cheesecake.  Pretty darn smooth.  

A Spanish friend of mine steered me onto it. He said he’d made it recently and it was amazing.  I can confirm.   Pretty easy to pull off too, all things considered.

Eggpharmer

JohnInCarolina said:

update - this was delicious 

That looks great. Got a recipe to share?

JohnInCarolina

Eggpharmer said:

JohnInCarolina said:

update - this was delicious 

That looks great. Got a recipe to share?

https://www.thespanishchef.com/recipes/cheesecake

One important note: the recipe calls for way too much heavy cream.  I used 400 ml instead of the 500 it calls for.

dmchicago

Fajitas and Rita’s night. 

GrateEggspectations

dmchicago said:

Fajitas and Rita’s night. 

Four letters for ya. 

P-I-M-P. 

FarmingPhD

I’m working on some specific dishes that I want figure out how to nail to our best liking, hopefully making it every couple weeks to tweak and refine until I’m happy with it.  Focus tonight was spicy chicken sandwich.  Fried with pickle, lettuce, tomato, mayo.  Sauce was just some bottled buffalo and need a better selection to get a more desirable flavor.  Few tweaks to make on next round, but solid result.

MasterC

 

dmchicago

Leftover Fajita 
Fried Egg
Peppers and Onions 
Queso
Salsa
Butter Tortilla 

lousubcap

Now that is a work of breakfast art right there.  I would be all over that.  Great photo as well.  Magazine quality.  

dmchicago

lousubcap said:

Now that is a work of breakfast art right there.  I would be all over that.  Great photo as well.  Magazine quality.  

It’s the Real Deal DMChicago. 

saluki2007

saluki2007 said:

Took the left over Tr Tip from last night and reheated it in a cast iron skillet. Put some beef tallow I made from my last SRF brisket in the pan before adding the tri tip. Made a horseradish aioli and topped with blue cheese on french bread rolls. 

Update:  I made two more sandwiches today but this time added sautéed mushrooms and onions. It hit all the right spots. 

Acn

No photos, but SWMBO made biscuits and I went to the Popeyes drive through, together we made for a real nice lunch.

Wooderson

saluki2007 said:

Took the left over Tr Tip from last night and reheated it in a cast iron skillet. Put some beef tallow I made from my last SRF brisket in the pan before adding the tri tip. Made a horseradish aioli and topped with blue cheese on french bread rolls. 

And this is how to use up leftovers.....always. stunning