What Are You Chef-ing Tonight, Dr?

lkapigian

Playing with Beef Back Ribs, don’t usually get these , 2 different styles, full racks and individual trimmed ( sacrificed every other rib to optimize meat )….250 in the Stumps , 3.5 hours , both cuts finished the same

lousubcap

I love beef back ribs when I can find them with no shiners.  Those look great.  

lkapigian

lousubcap said:

I love beef back ribs when I can find them with no shiners.  Those look great.  

Straight up Costco @lousubcap

lousubcap

Gotta be a CA attraction as I have not seen them here but will hit Costco up this week.  Thanks for the steer.  

lousubcap

While on beef ribs-today's dino bones effort:
Three bone plate ribs from SRF-(Started at 7.9 lbs)

And the $$ shot-aka brisket on a stick (been too long since I've cooked these.)

Great eats.
Thanks for lookin'
Edit-@caliking's thread "Cooked some things...thread" wins the day, hands down. 

Botch

lousubcap said:

Gotta be a CA attraction as I have not seen them here but will hit Costco up this week.  Thanks for the steer.  

I see what you did there.  

ColbyLang

Pork steak and boneless thighs….I love pork steaks

WeberWho

A couple smoked tenderloins stuffed with cream cheese, parmesan/pesto, spinach, and roasted red peppers. 

GrateEggspectations

lousubcap said:

While on beef ribs-today's dino bones effort:
Three bone plate ribs from SRF-(Started at 7.9 lbs)

And the $$ shot-aka brisket on a stick (been too long since I've cooked these.)

Great eats.
Thanks for lookin'
Edit-@caliking's thread "Cooked some things...thread" wins the day, hands down. 

Too beautiful for even the finest of goat lockers. No way this cook is going submerged and undetected. 

dmchicago

lousubcap said:

While on beef ribs-today's dino bones effort:
Three bone plate ribs from SRF-(Started at 7.9 lbs)

And the $$ shot-aka brisket on a stick (been too long since I've cooked these.)

Great eats.
Thanks for lookin'
Edit-@caliking's thread "Cooked some things...thread" wins the day, hands down. 

Dude!

dmchicago

Chicken enchiladas 
Tomatillos sauce 

caliking

lousubcap said:

While on beef ribs-today's dino bones effort:
Three bone plate ribs from SRF-(Started at 7.9 lbs)
...

And the $$ shot-aka brisket on a stick (been too long since I've cooked these.)

Great eats.
...

This pic easily belongs in Texas Monthly

littlerascal56

Just a 24 Oz flat iron steak for fajitas tonight.  My buddy that does comps told me to take it to 155+  IT.  Would be the best flavor….and so tender.  I pulled it at 155, rested 10 minutes, and it was tender, juicy, and really good.  Will do this again!

TideEggHead

dmchicago said:

Chicken enchiladas 
Tomatillos sauce 

I had to come back for a triple take on this one, dude I need these in my life. Care to share the recipe? I'm always up for a change on my normal enchiladas.

fishlessman

served cold with ketchup on the boat with a cold pumpkin cider

nice day on the lake

dmchicago

TideEggHead said:

dmchicago said:

Chicken enchiladas 
Tomatillos sauce 

I had to come back for a triple take on this one, dude I need these in my life. Care to share the recipe? I'm always up for a change on my normal enchiladas.

My pleasure:

The Best Creamy Chicken Enchiladas Recipe (seriouseats.com)

TideEggHead

dmchicago said:

TideEggHead said:

dmchicago said:

Chicken enchiladas 
Tomatillos sauce 

I had to come back for a triple take on this one, dude I need these in my life. Care to share the recipe? I'm always up for a change on my normal enchiladas.

My pleasure:

The Best Creamy Chicken Enchiladas Recipe (seriouseats.com)

Good stuff, thank you!

Botch

Chicken w/ Vinegar (French):
 

 
The ladies from ATK did this one Saturday, sounded different so I tried it.  My sauce broke, didn't look like "gravy" as theirs did, but delicious.  
 

Chicken Thighs, French Chicken w/ Vinegar

 

(ATK)

8 chicken thighs

1 shallot

2 garlic cloves 

1 cup chicken broth

1 cup white wine

1/3 cup red wine vinegar

Tomato paste

2 Tblspns butter

1 Tblspn tarragon

tsp of red wine vinegar

Season w/ salt, pepper

Saute skin-side down, 8 minutes, flip & 3 more minutes

Mince shallot and slice garlic

Transfer thighs to plate

Pour off all but 2 Tblspns schmaltz

Saute shallot & garlic

Add liquids, bring to simmer

Replace thighs skin-side up

Add pan to 325˚oven, cook to 195 (half hour)

Remove thighs

Add 1 Tblspn tomato paste to pan, stir in, scrape up fond

Reduce to 1 1/4 cup

Whisk in butter, vinegar and tarragon

Legume

What kind of salad is that?

Botch

Legume said:

What kind of salad is that?

Assume you're addressing me?  
No salad.  Bed of rice with the gravy on top of half of it, and a sliced 1/2 green pepper.  

Acn

Legume

Botch said:

Legume said:

What kind of salad is that?

Assume you're addressing me?  
No salad.  Bed of rice with the gravy on top of half of it, and a sliced 1/2 green pepper.  

Yep, it was looking kind of salad-y and given your sig, I thought I’d ask.

marcdc

leftover brisket tacos, with avocado lime crema, queso, pickled red onions, refried beans, black beans, rice cooked in chicken stock, white onion with cilantro and limes, and fresh penos

added a little beef bone broth, some diced green bell peppers, and onion to the leftover brisket



the "taco bar"... just missing the salsa



paired it with one of the better Brunellos ive had in recent memory. 2015 Siro Pacenti vecchie vigne... very young and needs at least another 5 years, but outstanding at this stage



fin.

dmchicago

Beautiful!

Nice wine paring, too!

StillH2OEgger

That looks terrific!

Legume

Chefffed-up some gf ramen noodles, dressed them cold with a peanut-ginger-rice vinegar thing and topped with a some tofu burnt ends.  That’s right, tofu burnt ends.  First go at them, needs some work, but a good way to prep tofu without frying.

nolaegghead

paqman

Duck Leg Confit!

GrateEggspectations

@paqman

Did you confit, or pre-made? No shame in the latter; I find them great. 

paqman

GrateEggspectations said:

@paqman

Did you confit, or pre-made? No shame in the latter; I find them great. 

Cured in a salty brine with celery juice for about a week (equilibrium but I don’t recall the ratio, I’ll need to look it up).

Cooked sous-vide 36 hours @ 155F

Let it rest in the fridge for a couple of days.

Froze it (that was back in December 2019).

Took it out of the freezer a couple of days ago.  Boiled 10-15 minutes in the bag and then transferred to a ceramic pot to roast it for about 10 minutes.

Seasoned with Schwartz’s poultry seasoning and Chinese 5 spices.

It was pretty good for a pre-pandemic bird!  It is not as good as the traditional way but it is much cheaper than getting 50$ of duck fat.  I am not sure that it is worth the effort, Costco sells a 2 pack that is already cooked for about the same price that I pay for 1 leg and it is as good if not better…