What Are You Chef-ing Tonight, Dr?

caliking

dmchicago said:

...
A Thomas Keller dish prepared by my wife. 

Lamb
beans
a five hour reduction 

Bravo!

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

JohnInCarolina

4TheGrillOfIt said:

Dry-aged prime ribeyes and Pommes Anna

oh my

lousubcap

@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.  

lousubcap

@4TheGrillOfIt - that is a great cook and finish.  Dang-

fishlessman

made up some happy pappy sauce to dip the cut edges on some witchy red ribs.  ken stones sauce and rub is truly unique. i dont coat the ribs for this sauce, its dry ribs with the sauce only on the cut surface. made enough to can 4 pints.

fishlessman

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

Acn

Lunch quesadilla with refried beans and cheese and hatch valley salsa; dinner was corned beef, cabbage, and potatoes.

dmchicago

Stuffed Poblanos. 

lousubcap

@dmchicago - Killing it with the cooks you and your wife are throwing down.  

shtgunal3

@dmchicago those look amazing! Would you mind sharing the recipe?

caliking

fishlessman 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...

nolaegghead

GrateEggspectations

Homemade mushroom soup and a toasted sandwich, featuring chipotle ketchup. 

dmchicago

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. 

fishlessman

caliking said:

fishlessman 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

JohnInCarolina

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.  

fishlessman

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

dbCooper

Last night...

Served with Cole slaw and potato salad from the deli...

lousubcap

@dbCooper - beef ribs beat their pork cousins every time.  Great cook!

MasterC

Roasted chicken with pesto rub, stuffed jumbo shells and baked potatoe 

And a little beverage 

Botch

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.  
 

lousubcap

@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.  

fishlessman

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

jadams03

Dizzy Pig Pork tenderloin with apricot mustard glaze and roasted veggies from Francis Mallmann

Acn

Last night’s Burmese chicken over cauli rice.  Basically it is chicken thighs sautéed in oil, then cooked through in a paste made of tomato, shallot, garlic, ginger, lemongrass, turmeric, crushed red pepper, oil, and salt, with cilantro and lime juice stirred in at the end.  Very easy and tasty, especially since we planted lemongrass in the backyard this spring.

Tonight will be pork tenderloin (either on the grill or in the oven, depending on the weather and my tolerance for possibly being rained on) and collards.

MasterC

Spare ribs, mac n cheese and apple pie 
Broke down the ribs and used a variety of rubs



Bourbon and vanilla apple pie


And mac n cheese 

Yum


Sorry  to full for pie



Enjoy

Mattman3969

Thai Basil Chicken with noodles instead of rice. 

lousubcap

@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.  

wwinnc

@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!

MasterC

Pie for breakfast