What Are You Chef-ing Tonight, Dr?

Botch

Grogu said:

Beer butt chicken on the roaster dealio my daughter gave me for Christmas. I actually remembered to take pictures this time.

@Grogu, there are so many juicy caption ideas for this picture alone, that you should start a separate "Caption Contest" thread for this!  And right up-front I'll gladly donate 675 BotchPoints™ to be awarded!  

MasterC

lousubcap said:

@MasterC you have a source for 1 rib beef ribs or are you hiding the remainders??     Nicely done as always!

Sorry there were 3 bones

lousubcap

Simple paella cook on the LBGE 12" pan-
Shrimp and cheap baby scallops.

And a weak $$ shot-

There is the socarrat.  
It was good.
Thanks for lookin.

4TheGrillOfIt

Pulled a Napoleon Dynamite:

3 cheese, smoked turkey, mushrooms.

U_tarded

4TheGrillOfIt said:

Pulled a Napoleon Dynamite:

3 cheese, smoked turkey, mushrooms.

3 cheese blending is pretty advanced.  I hope you referenced YouTube and 2x personal chef Mike Neylan for proper technique.  

Seriously though I love a fancy quesadilla 

bluebird66

MasterC said:

lousubcap said:

@MasterC you have a source for 1 rib beef ribs or are you hiding the remainders??     Nicely done as always!

Sorry there were 3 bones

Those look great!

caliking

lousubcap said:

Simple paella cook on the LBGE 12" pan-
Shrimp and cheap baby scallops.
...
And a weak $$ shot-

There is the socarrat.  
It was good.
Thanks for lookin.

 Now I want paella. 

GrateEggspectations

Sis-in-law, an excellent cook and baker, made this for us last night along with some marinated eggplant that was sublime. She doubled the recipe, so there was a whopping 50 cloves of garlic (nod to @caliking) in the mix. Highly recommend this recipe. No pics. 

https://kwokspots.com/golden-garlic-fried-rice/

caliking

GrateEggspectations said:

Sis-in-law, an excellent cook and baker, made this for us last night along with some marinated eggplant that was sublime. She doubled the recipe, so there was a whopping 50 cloves of garlic (nod to @caliking) in the mix. Highly recommend this recipe. No pics. 

https://kwokspots.com/golden-garlic-fried-rice/

Finally... someone who gets me!

That looks like a great recipe. Bookmarked. 

I tried stirring eggs into the rice once (like this recipe calls for), and it turned out very well. Each grain of  rice was coated with egg vs. separate chunks of scrambled egg in the rice. Delicious.

Acn

Dishoom was one of the two best restaurants we ate at in London, and their pau bhaji was a highlight.  While we were there I got SWMBO their masala dabba tin and we just got the cookbook and made it.

Thanks to @caliking for the Kings Hawaiian rec.

Buckwoody Egger

A set of pork loins from the bargain mirage. One with yellow mustard and Badia Holy Smokes pork rub and one with Dijon mustard and Smokey chili lime from Oak Ridge.  Both great. Only grown ups eating the pork tonight so took advantage of the “rare opportunity” and pulled at 135 plus a rest. Label said Wuhan’s finest, what could go wrong. Happy awesome football weekend. 

caliking

@Acn - seems like you’ve become a  bigger fan of pav bhaji than we are It’s good stuff. 

The bottom row of that handsome masala dabba looks interesting. Please report back when you try them. I’ve actually had a long-standing love affair with Dishoom  for years, without even having eaten there! Got their book a while back, and made some of their masalas, which have been great additions to all kinds of things. Haven’t gotten around to many of the recipes yet, but hope to rectify that soon. Would love to hear of other recipes you’ve tried from it. 

GrateEggspectations

Butter chicken and an Asian-inspired salad using cranberry sauce, soy, rice wine vinegar and sesame oil. 

Dyal_SC

Chorizos and hot dogs. 

JohnInCarolina

I am consistently blown away by some of the cooks in this thread.  Some of y’all are kickin ass.

shtgunal3

Fried backstrap, gravy, & biscuits

Acn

caliking said:

@Acn - seems like you’ve become a  bigger fan of pav bhaji than we are It’s good stuff. 

The bottom row of that handsome masala dabba looks interesting. Please report back when you try them. I’ve actually had a long-standing love affair with Dishoom  for years, without even having eaten there! Got their book a while back, and made some of their masalas, which have been great additions to all kinds of things. Haven’t gotten around to many of the recipes yet, but hope to rectify that soon. Would love to hear of other recipes you’ve tried from it. 

Thank you!  I'll report back on the bottom row - first thought based on smelling is that the pepper fry is going to belong to me and me alone, they are not joking with the pepper option.

This was the first thing we'd done from the cookbook, next will probably be the house daal; we picked up the whole urad daal at our local Indian grocery over the weekend.

fishlessman

some portuguese fish stew

Legume

That looks good, but I've never heard of a Portuguese fish.

pgprescott

Legume said:

That looks good, but I've never heard of a Portuguese fish.

I suppose they speak Portuguese? 🤷🏼‍♂️

Canugghead

IF you have leftover, add some tumeric, garam masala and chili powder - fish curry!

fishlessman

mozzarella chicken, lots of leftovers this week

johnmitchell

@fishlessman. You live well sir😋

Hook_emHornsfan_74

fishlessman said:

mozzarella chicken, lots of leftovers this week

Just grilled chicken with mozzarella?  Details please.  Looks really good and looking for different ways to cook chicken.

GrateEggspectations

Hook_emHornsfan_74 said:

fishlessman said:

mozzarella chicken, lots of leftovers this week

Just grilled chicken with mozzarella?  Details please.  Looks really good and looking for different ways to cook chicken.

You might have tried already, but I like the different texture that sous vide brings to chicken. 

JohnInCarolina

GrateEggspectations said:

Hook_emHornsfan_74 said:

fishlessman said:

mozzarella chicken, lots of leftovers this week

Just grilled chicken with mozzarella?  Details please.  Looks really good and looking for different ways to cook chicken.

You might have tried already, but I like the different texture that sous vide brings to chicken. 

What time and temp do you use?  I do mine for 2.5hrs at 147.  

fishlessman

Hook_emHornsfan_74 said:

fishlessman said:

mozzarella chicken, lots of leftovers this week

Just grilled chicken with mozzarella?  Details please.  Looks really good and looking for different ways to cook chicken.

lazy snowy sunday

i went with this one because its easy. used a jar of fire roasted peppers and subbed out the paste for stewed tomatoes. sear was just salt and heavy pepper

https://cafedelites.com/easy-mozzarella-chicken-recipe/

Hook_emHornsfan_74

fishlessman said:

Hook_emHornsfan_74 said:

fishlessman said:

mozzarella chicken, lots of leftovers this week

Just grilled chicken with mozzarella?  Details please.  Looks really good and looking for different ways to cook chicken.

lazy snowy sunday

i went with this one because its easy. used a jar of fire roasted peppers and subbed out the paste for stewed tomatoes. sear was just salt and heavy pepper

https://cafedelites.com/easy-mozzarella-chicken-recipe/

Thanks!  I have cooked some boneless breasts then put salsa on them and a melted a slice of pepper jack, then topped with avocado slices.  But this sounds really good.  

GrateEggspectations

@JohnInCarolina

Don't recall, to be honest. Was too long ago. Sorry. 

JohnInCarolina

GrateEggspectations said:

@JohnInCarolina

Don't recall, to be honest. Was too long ago. Sorry. 

No worries at all.  I was more curious than anything else.