What Are You Chef-ing Tonight, Dr?

caliking

lousubcap said:

A bounce back to the front page after last evening's/early morning hi jinx;

Early evening paella cook-12 " pan on the LBGE-

Greens are jalas (SWMBO drives around) and asparagus-

Proteins, shrimp and bay scallops with lots of garlic cloves-

On the BGE-

And the proverbial $$ shot with some socarrat-

Thanks for lookin".

Cap... that looks farkin' phenomenal

TideEggHead

Yea Cap, that’s a top notch cook!

ryantt

Roasted root vegetables and ricotta pie.  Baked on the XL Egg at 375 

TideEggHead

Not much food around the house for dinner so we made some fish n grits (whiting). I did happen to find some Mascarpone cheese for the grits though. Paper plate and all!

lousubcap

@TideEggHead - that will do just fine.  Easy clean up, too. 

Buckwoody Egger

Pivoted to flap steak and salmon since nearby Publix was sold out of ribeyes today and was in a hurry. Hung with the shrooms which bathed / boiled / became awesome in butter soy and garlic salt. Outta nowhere was a pre-meal request for grilling cheese and small peppers, which are drizzled with lemon juice, sliced and wrapped in pieces of reheated naan.  Turned out great!  Salmon and half a flap for another day.  Three levels working here— spider for sear, grid level half moon for grilling and the dome oven in the penthouse for cooking.  Used some umami and fajita seasoning on the flap. Everything worked together well from one little 18” kamado. 

 

TideEggHead

Buckwoody Egger said:

Pivoted to flap steak and salmon since nearby Publix was sold out of ribeyes today and was in a hurry. Hung with the shrooms which bathed / boiled / became awesome in butter soy and garlic salt. Outta nowhere was a pre-meal request for grilling cheese and small peppers, which are drizzled with lemon juice, sliced and wrapped in pieces of reheated naan.  Turned out great!  Salmon and half a flap for another day.  Three levels working here— spider for sear, grid level half moon for grilling and the dome oven in the penthouse for cooking.  Used some umami and fajita seasoning on the flap, shrooms were butter soy and garlic powder. Everything worked together well from one little 18” kamado. 

 

You ate really good tonight! Good stuff.

JohnInCarolina

You guys have been killing it of late.

lousubcap

@Buckwoody Egger  - I got tired just reading of that cook.  As always, nailed it.  I'm sure the variety of flavours (nod) was a high point.  Congrats.

Dyal_SC

Honey bourbon chicken thighs (store marinade) and Cajun taters. 

NDG

blackened chankin w/ angel hair . .  aglio e olio . . Added kale & parsley & parm

fishlessman

fish fry. gifted the smallest pollock fillets ive ever seen

fishlessman

cold outside, heater vents froze up. stayed indoors and made nachos

and some pork chili verde

texaswig

@fishlessman I also had nachos tonight. Made from leftover fajitas from a restaurant Saturday. 

ColbyLang

Wagyu pichana, will definitely order this again 

johnmitchell

Short notice from my wife she was going out with her hens… No problem, kielbasa, onions, peppers over penne and bottled pasta sauce!!

johnmitchell

johnmitchell said:

Short notice from my wife she was going out with her hens… No problem, kielbasa, onions, peppers over penne and bottled pasta sauce!!

It was good!!

lousubcap

@johnmitchell maximizing the window of opportunity.  Looks great. 

Jstroke

johnmitchell said:

Short notice from my wife she was going out with her hens… No problem, kielbasa, onions, peppers over penne and bottled pasta sauce!!

Looks awesome, gotta love bachelor night. 

BUFFALOMOOSE

Kielbasa for the win anytime 

ryantt

Yesterday felt like a soup day….NGT for the win 
Tuscan Orzo Soup

Dyal_SC

Huevos Rancheros (and a few other toppings) with leftover salsa on my finest paper china. 

caliking

@Dyal_SC - that looks absolutely killer. So glad to see you back in the thick of things.

briwald

I just chef'ed a thing. Don't know what to call it.  Picked up a nice outside skirt steak and a fresh baked Italian bread.  I seasoned the steak with cumin, paprika, salt and black pepper. Grilled the bread, then grilled the steak and put the steak on the bread.  Topped it with a chile butter (butter with chili powder, steak sauce, fresh oregano and lime juice) while the steak was fresh off the grill.  Covered with foil, let it rest for 10 minutes, and it was heavenly.  I need a name for this dish.

lousubcap

A cross cultural banquet works for me.  Great banquet.  Congrats.

Dyal_SC

Some chops with a Marsala mushroom sauce. 

JohnInCarolina

@Dyal_SC - dayum

Dyal_SC

JohnInCarolina said:

@Dyal_SC - dayum

Tried to pickup bojangles takeout bc I didn’t feel like cooking, but they told me they were outta chicken. 

JohnInCarolina

Dyal_SC said:

JohnInCarolina said:

@Dyal_SC - dayum

Tried to pickup bojangles takeout bc I didn’t feel like cooking, but they told me they were outta chicken. 

What the heck is left at bojangles once the chicken is gone?  Fries and biscuits?

Dyal_SC

I guess. And sodas.