What Are You Chef-ing Tonight, Dr?

ColtsFan

Salmon

Eggdicted_Dawgfan

HeavyG said:

nolaegghead said:

That pork agrodolce was unreal.  And very different from the usual pork shoulder recipes.  Highly recommend.  With whipped mashed potatoes, restaurant quality.

Has Chef John ever put out a loser? No.*




*Not that I have tried every one of his 23,678 recipes.

What book is this from? Definitely trying that pork recipe. Seems simple enough and looks tasty. 

HeavyG

Eggdicted_Dawgfan said:

HeavyG said:

nolaegghead said:

That pork agrodolce was unreal.  And very different from the usual pork shoulder recipes.  Highly recommend.  With whipped mashed potatoes, restaurant quality.

Has Chef John ever put out a loser? No.*




*Not that I have tried every one of his 23,678 recipes.

What book is this from? Definitely trying that pork recipe. Seems simple enough and looks tasty. 

It's from the AllRecipes website where Chef John/Food Wishes posts:

https://www.allrecipes.com/recipe/270676/pork-agrodolce/

texaswig

Espagueti Verde . Green spaghetti. Poblano pepper cream sauce. With some chicken breast. 

Acn

caliking

texaswig said:

Espagueti Verde . Green spaghetti. Poblano pepper cream sauce. With some chicken breast. 

This deserves a screen lick

MasterC

Pork carnitas 

texaswig

panini I made for Eli. Leftover poblano cream and chicken with quesadilla cheese. It's pretty good

nolaegghead

Leftover pork agrodolce on chips, nice to make dinner in 5 minutes sometimes.

Buckwoody Egger

Something speculatively post worthy

paqman

First smashed burgers of the season!  I’ll get a few more of the “chef’s press”.

GrateEggspectations

paqman said:

First smashed burgers of the season!  I’ll get a few more of the “chef’s press”.

Nice, and very neat tool. Where did you get those?

(Edit: Looks like they can be had locally at KnifeWear. I have a decent gift certificate, but I’m holding out for a Fujiwara Denka No Hoto, if I can get one.)

Grogu

Firefighter chicken. This bird was a little bigger than I usually prefer to use for this, but it worked out.

lousubcap

Great looking skin developing right there.

Deets on what comprises a firefighter chix as I'm always on the hunt for new adventures with chix.

Grogu

lousubcap said:

Great looking skin developing right there.

Deets on what comprises a firefighter chix as I'm always on the hunt for new adventures with chix.

I’ve since learned it’s also called Cornell chicken, but I’ve always known it as firefighter chicken because it’s what the local fire departments do for their fundraiser barbecues around here. Whenever I eat it I’m transported back to being a kid walking home with my grandfather arms full of styrofoam containers of half chickens.

Marinade/mop sauce:
2 cups cider vinegar
1 cup oil
1 egg
Either bbq rub or a combo of salt, poultry seasoning, and pepper to be very traditional 

Halve the chicks and marinate with some of the sauce. Reserve the rest for mopping. Cook raised direct. Traditionally they are cooked on those big rectangle charcoal grills that have a decent height of grill from coals, so I use the eggspander to imitate. I’ve settled in at 400 being about the right temp. While cooking, mop often with the sauce and rotate regularly.

TechsasJim

Simple baby backs.    Thought I was feeding a herd and thought wrong.  

GrateEggspectations

Pork burgers. And thick ones at that. 

Dobie

Chicken parts.
Technical difficulties (alcohol induced) 

Dobie

lousubcap

Getting some nice colour (nod) amd texture on that leg quarter.  Wings rule for the win!

Acn

Chicken tinga with tortillas and turnip greens 

MasterC

36 hour sous vide pork, torched and braised in the juice rendered in the vacuum bag.
Pulled the meat, strained the broth and returned to pan, stirred in a tbs of beurre manie for the finished sauce. Plated over rice.


I also made a plate for my dog 

GrateEggspectations

Just the kids’ plate. A Moroccan dish with carrots, chick peas and pomegranate seeds. The pairing with pasta is pure bastardization. Bread procured from a market vendor called House of “Pain” (“pain” is French for bread, and this is not lost on the large demographic of Francophones in the area). 

MasterC

Playing with the meadow creek. 13 quarters, 2 breast, 2 wings and the real-estate still goes on an on.
My father an I each ate 3 quarters, mom shared a breast with Lulu. This was the juiciest chicken I've ever made.


Lulu approved, which really doesn't mean much since she thinks cat poop is a delicacy

GrateEggspectations

Adults’ turn.

Acn

Lomo saltado

Botch

Acn said:

Lomo saltado

I've not heard of this dish before, but it looks right up my alley; even as a taco filling, with or without cheese!  

fishlessman

Botch

Finally made my first paella!
Used to order it on my TDYs to NJ, excellent spanish restaurant the contractor knew about.  Never made it myself as its not a good dish to cook "for one".  But I saw this at the Commissary:
 

 
Hallelujah!  Not only does this make paella possible, but also all those fish soups and stews (cioppino, bouillabaisse, etc); I can cook up a bunch of the "base", then transfer one serving to another pot and toss in a handful of this stuff.  The mussels and shrimp are already deshelled too.  
 
Watched a few how-to videos, looks like its more of a process than a recipe (like stir-frying), just need to make sure the rice-to-broth ratio is correct (1 cup bomba rice to 2.5 cups broth).  Here's the olive oil, onions, garlic, tomato sofrito and rice getting happy:
 

 
... then the broth, saffron, chile and oregano get stirred in, boil 15 minutes, add the seafood and other veggies, continue until the pan is getting dry (boiling turns to frying), heat kicked up to Hi for 60 seconds, then kill the heat and cover for 5 minutes.  
I did get some soccarat but not as much as I'd seen others get, think I needed to use more olive oil.  The seafood was just a bit overcooked but I can mod for that; otherwise it was freekin delicious (I'm not looking forward to cleaning the pan, its not well-seasoned yet).  This gets added to the rotation.
 

Dobie