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What Are You Chef-ing Tonight, Dr?

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Comments

  • calikingcaliking Posts: 17,351
    dmchicago said:
    ...
    A Thomas Keller dish prepared by my wife. 
    Lamb
    beans
    a five hour reduction 
    Bravo! :clap:

    Love the colors on the plate. Such an elegant presentation. 

    #1 LBGE December 2012 • #2 SBGE February  2013 • #3 Mini May 2013
    A happy BGE family in Houston, TX.
  • JohnInCarolinaJohnInCarolina Posts: 26,196
    Dry-aged prime ribeyes and Pommes Anna

    oh my
    "I've made a note never to piss you two off." - Stike


  • lousubcaplousubcap Posts: 27,626
    @dmchicago
    "A Thomas Keller dish prepared by my wife. 
    Lamb
    beans
    a five hour reduction"

    The pay-back keeps going up.  
    That is a beautiful plate right there.  Eating extremely well.  
    Louisville; "indeterminate Jim" here.  Rolling smoke in the neighbourhood. # 38 for the win.  Life is too short for light/lite beer!
  • lousubcaplousubcap Posts: 27,626
    @4TheGrillOfIt - that is a great cook and finish.  Dang-
    Louisville; "indeterminate Jim" here.  Rolling smoke in the neighbourhood. # 38 for the win.  Life is too short for light/lite beer!
  • lousubcaplousubcap Posts: 27,626
    @dmchicago - Killing it with the cooks you and your wife are throwing down.  
    Louisville; "indeterminate Jim" here.  Rolling smoke in the neighbourhood. # 38 for the win.  Life is too short for light/lite beer!
  • shtgunal3shtgunal3 Posts: 5,147
    @dmchicago those look amazing! Would you mind sharing the recipe?

    ___________________________________

     

     LBGE,SBGE, and a Mini makes three......Sweet home Alabama........ Stay thirsty my friends .

  • calikingcaliking Posts: 17,351
    scored some free alaskan pollock, would rather have atlantic but free is free. not bad, used a new england style ipa for the beer batter

    not a bad ipa

    ...


    3 people ate 16 fillets so it couldnt have been bad

    The ribs look mighty fine, but this speaks to me...

    #1 LBGE December 2012 • #2 SBGE February  2013 • #3 Mini May 2013
    A happy BGE family in Houston, TX.
  • dmchicagodmchicago Posts: 4,105
    edited October 4
    shtgunal3 said:
    @dmchicago those look amazing! Would you mind sharing the recipe?
    Cheesy Stuffed Mexican Peppers With Red Chili Sauce Recipe (seriouseats.com)

    @shtgunal3
    I used this for the sauce and stuffing. Added some chipotle powder to the mix.

    I used poblano peppers that I roasted and removed the skin. Topped them with extra cheese 'cause cheese.

    Baked for about 30 minutes.

    They were outstanding. 
    Philly - Kansas City - Houston - Cincinnati - Dallas - Houston - Memphis - Austin - Chicago - Austin

    Large BGE. OONI 16, TOTO Washlet S550e (Now with enhanced Motherly Hugs!)

    "If I wanted my balls washed, I'd go to the golf course!"
    Dennis - Austin,TX
  • fishlessmanfishlessman Posts: 30,481
    caliking said:
    scored some free alaskan pollock, would rather have atlantic but free is free. not bad, used a new england style ipa for the beer batter

    not a bad ipa

    ...


    3 people ate 16 fillets so it couldnt have been bad

    The ribs look mighty fine, but this speaks to me...

    dont know why i dont do this often. plop in batter, plop in oil, plop on rack, gone. no need to put it on a plate, it just disappears off the rack.  way too easy
    fukahwee maine

    you can lead a fish to water but you can not make him drink it
  • JohnInCarolinaJohnInCarolina Posts: 26,196
    dmchicago said:
    shtgunal3 said:
    @dmchicago those look amazing! Would you mind sharing the recipe?
    Cheesy Stuffed Mexican Peppers With Red Chili Sauce Recipe (seriouseats.com)

    @shtgunal3
    I used this for the sauce and stuffing. Added some chipotle powder to the mix.

    I used poblano peppers that I roasted and removed the skin. Topped them with extra cheese 'cause cheese.

    Baked for about 30 minutes.

    They were outstanding. 
    I might have to try this.  I'd probably smoke them on the BGE, however.  That's how we do the stuffed peppers from Costco, and the smoke adds quite a bit to the flavor profile.  In any case, your pic looks incredible.  
    "I've made a note never to piss you two off." - Stike


  • fishlessmanfishlessman Posts: 30,481
    dmchicago said:
    Stuffed Poblanos. 

    have only done poblano peppers following steve raichlens old chili relleno recipe on the egg, like this with the enchilado style though. maybe this weekend.  was removing the skin necessary, ive never done that with the baked rellenos and didnt see it a problem
    fukahwee maine

    you can lead a fish to water but you can not make him drink it
  • lousubcaplousubcap Posts: 27,626
    @dbCooper - beef ribs beat their pork cousins every time.  Great cook!
    Louisville; "indeterminate Jim" here.  Rolling smoke in the neighbourhood. # 38 for the win.  Life is too short for light/lite beer!
  • BotchBotch Posts: 13,681
    No pics, just tacos.  Ground beef tacos.  But I tried two new things:
     
    1.  After watching a Kenji video, I tried browning the beef/onion not in my usual non-stick, but in a steel skillet, with higher heat.  Got some crust on some of the beef, but not all.  Added some chipotle mash and chicken broth at the end, with a lid, killed the heat, while I chopped the lettuce/'maters, and microwaved the hard shells.  Didn't drain any fat off the beef like I usually do.  Beef tasted/chewed much better, but was moist; I'll be doing this method from now on.
     
    2.  After watching a STCG video, I tried making the seasoning by eyeballing the measurements (which I usually do) but just by shaking the jar into the bowl (which I usually don't).  It kept my palm clean, but got herb/spice everywhere, especially on the jar's top/threads (like Sam does).  I won't be doing this again.  
     
    Oh, and I'll state one more time, those upright taco shell holders are a great invention I wish I'd discovered 35 years ago.  
     

    ____________________________________________

    What do we want?!?  Time Travel!!

    When do we want it?!?  Doesn't really matter.  

     

    Ogden, Utard  
  • lousubcaplousubcap Posts: 27,626
    @MasterC - That is a great banquet right there.  I'm sure you put quite a hurt on that.  Great work with the pesto as well.  
    Louisville; "indeterminate Jim" here.  Rolling smoke in the neighbourhood. # 38 for the win.  Life is too short for light/lite beer!
  • fishlessmanfishlessman Posts: 30,481
    Botch said:
    No pics, just tacos.  Ground beef tacos.  But I tried two new things:
     
    1.  After watching a Kenji video, I tried browning the beef/onion not in my usual non-stick, but in a steel skillet, with higher heat.  Got some crust on some of the beef, but not all.  Added some chipotle mash and chicken broth at the end, with a lid, killed the heat, while I chopped the lettuce/'maters, and microwaved the hard shells.  Didn't drain any fat off the beef like I usually do.  Beef tasted/chewed much better, but was moist; I'll be doing this method from now on.
     
    2.  After watching a STCG video, I tried making the seasoning by eyeballing the measurements (which I usually do) but just by shaking the jar into the bowl (which I usually don't).  It kept my palm clean, but got herb/spice everywhere, especially on the jar's top/threads (like Sam does).  I won't be doing this again.  
     
    Oh, and I'll state one more time, those upright taco shell holders are a great invention I wish I'd discovered 35 years ago.  
     

    I use a 500, 000 btu outside burner, quick, fast and use shaved beef. I don't think you can get it hot enough.  Use a wok and work fast
    fukahwee maine

    you can lead a fish to water but you can not make him drink it
  • lousubcaplousubcap Posts: 27,626
    @Mattman3969- as always, a great cook.  Please don't let the sadness of the diamond plate departure restrict your fantastic cooks here.  We all can adapt.   B)
    Louisville; "indeterminate Jim" here.  Rolling smoke in the neighbourhood. # 38 for the win.  Life is too short for light/lite beer!
  • wwinncwwinnc Posts: 56
    @MasterC- Wow! My kind of cook- ribs look great, mac cheese looks great, pie looks great, fire looks great, everything looks great! And I can appreciate the lawnmower beer!
    2 Large, 2 Medium, 1 Small !! Egging since 2013. God is good!
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