What Are You Chef-ing Tonight, Dr?

caliking

Sprinkled DP Pineapple Head on HEB boudain stuffed jalapeño poppers. 

Waffled up some leftover corn casserole, and drizzled hot honey all over it. 

It tasted better than it looks

BUFFALOMOOSE

@caliking It looks awesome to me. I'd be a magician and make it disappear in 2 bites. If the crowd got rowdy I'd do it in 1. 

Ozzie_Isaac

FrostyEgg said:

Ozzie_Isaac said:

Carnitas on the back patio.  Smells are worth the price of entry.t

Recipe? This looks fantastic.

Just about the easiest thing ever:

Pork shoulder or butt.
Trim the hard fat off, but don't go crazy.

Cube meat into roughly 3"x3" cubes

Season with salt and pepper

Put in in lightly oiled cast iron

Fill up the cast iron pan with a mexican soda.  Either Fanta or coke that uses cane sugar.  Fill up roughly half way.
Put in egg at 250-300 (either direct or with deflector).  Deflector is a bit safer.
Once pork begins to brown then flip it.  The fat will render out and the pork with braise in its juices.  I usually flip it 4 or 5 times during a cook.
Once it is tender enough, just break it up and shred.  Mix it in with all the juices.  Don't be afraid of getting some crispy edges.
Very basic and always a crowd pleaser.

ColbyLang

Baby backs and mini crème brûlée. Ate way too much, grief eating over the Niners bad luck

Jstroke

@ColbyLang I like the crème pots. Slick. It all looks solid

lousubcap

@caliking - looks great so the taste must have been of the chart.  boudain and jalas, a winning combo right there.  

ColbyLang

Jstroke said:

@ColbyLang I like the crème pots. Slick. It all looks solid

Thanks. They’re 8oz jars. A little on the large side for individual servings. The wife and I split one. May be better suited for chocolate pots……

ColbyLang

lousubcap said:

@caliking - looks great so the taste must have been of the chart.  boudain and jalas, a winning combo right there.  

Say it with me now…….Boudin

fishlessman

fishlessman

blind99

Pizzas in the snow. Have to hit the regulator with a hairdryer to get the propane flowing but we power through!

fishlessman

fishlessman said:

this winter my kitchen table has become the newest spice rack, might be time to toss some of the older stuff. just getting over run.......

MasterC

Cinnamon apple bacon pancakes 

GrateEggspectations

fishlessman said:

Looks like maybe you took some inspiration from our friend @rrp! Well done!

caliking

MasterC said:

Cinnamon apple bacon pancakes 

Whoa!

caliking

blind99 said:

Pizzas in the snow. Have to hit the regulator with a hairdryer to get the propane flowing but we power through!

Nice pie, and if that doesn't say "dedication", then I'm not sure what does.

Legume

Made these yesterday. A riff on Joe's special (Bay Area specialty - didn't help the 49ers) stuffed into mushrooms.  It's normally ground beef, but I subbed hot Italian sausage.  No cooked pix, but they were topped with a breadcrumb and Parmesan mix. Spinach, onion, garlic, cheese, scrambled egg, etc.

Botch

blind99 said:

Pizzas in the snow. Have to hit the regulator with a hairdryer to get the propane flowing but we power through!

I don't mind grilling in the snow, but this morning the NE corner of Utah hit -37˚with windchill; glad for my bluestar wok burner on days like this!
 

xfire_ATX

Cold here in the ATX... Smoked Turkey (leftover) soup
https://easyhealthyrecipes.com/smoked-turkey-soup?

Acn

Cabbage casserole

johnmitchell

@Acn. Would you mind sharing the deets on that.I think we would like that, no rush just when you get a minute 

caliking

johnmitchell said:

@Acn. Would you mind sharing the deets on that.I think we would like that, no rush just when you get a minute 

I was just about to say the same. 

shtgunal3

Not much to look at but this was dang good. Ground venison, onions, peppers, & provolone and mozzarella cheese.

Canugghead

@acn, also interested in the deets on those pans please, was steaming involved by any chance? I'm trying to improve my steaming config for whole packer Montreal smoked meat without trimming.

texaswig

Smoked up some Sonoran style dogs.Bacon wrapped all beef Nathan Frank's. A little bit of mayonnaise, fresh homemade pico and guacamole on a steamed buns from the anova oven. We have ice on the ground right now in Northeast Texas. So it sure was quiet outside when I was cooking. 

caliking

not too shabby @texaswig ! 

Acn

johnmitchell said:

@Acn. Would you mind sharing the deets on that.I think we would like that, no rush just when you get a minute 

No problem.  It is crazy easy comfort food; we fill a 9x13 baking dish about 2/3-3/4 of the way up the sides with sliced cabbage (that could be a full smaller cabbage, or 1/2 of a large).  In a skillet, we saute 1-1.5 lbs ground meat (last night was some ground turkey and some bulk breakfast sausage that we wanted to get out of the fridge), and add a diced onion, 2-3 celery stalks, and 4-6 garlic cloves.  Once the meat is mostly done and the veg is soft we pour in a 24 oz jar of a decent store bought salsa and stir to combine and warm through.  Then pour that over the cabbage, cover the baking dish with foil and stick in a 350 oven for 45 minutes.  After that, remove the foil, add 1.5 -2 cups grated cheese (last night was just cheddar, but this is also a great way to use up little bits of cheese in your fridge, as long as it melts well, it'll work) and put back in the oven for about 10 mintues to melt the cheese.  I didn't do it last night because it was getting late, but more often than not I'll crank the broiler on to brown the top of the cheese too.

Acn

Canugghead said:

@acn, also interested in the deets on those pans please, was steaming involved by any chance? I'm trying to improve my steaming config for whole packer Montreal smoked meat without trimming.

The stuff will steam some when it is foiled, but the pan the casserole is in is just a plain 9x13 pan.  I do put it on a half-sheet pan just in case there is any bubbling/spillage, but it was only on the perforated pan because SWMBO Jr made cookies to take to school, so the regular pans were still a bit dirty.  I don't really remember why we have the perforated pans, but SWMBO needed them for some reason, so we have 2 from a restaurant store.

Canugghead

Thanks, appreciate you taking the time to describe @Acn .

LetsEat

Hearty lentil soup with applewood smoke bacon.