What Are You Chef-ing Tonight, Dr?

paqman

Tartare and fries

johnmitchell

@paqman. I have never tried Tartare but that does look great 

johnmitchell

I want to share this simple but tasty dish. One bag of mini sweet peppers, one onion, garlic, S&P, olive oil and a good dash of balsamic vinegar. In the oven/egg till everything is roasted, about an hour. Great as a side dish with steak. I will post finished dish later 

johnmitchell

johnmitchell said:

I want to share this simple but tasty dish. One bag of mini sweet peppers, one onion, garlic, S&P, olive oil and a good dash of balsamic vinegar. In the oven/egg till everything is roasted, about an hour. Great as a side dish with steak. I will post finished dish later 

ColtsFan

Jerk chicken 

caliking

I'm going to try that @johnmitchell. Looks good.

paqman

Parmesan pasta with homemade pesto, roasted veggies, pancetta, and chicken.

Botch

johnmitchell said:

I want to share this simple but tasty dish. One bag of mini sweet peppers, one onion, garlic, S&P, olive oil and a good dash of balsamic vinegar. In the oven/egg till everything is roasted, about an hour. Great as a side dish with steak. I will post finished dish later 

Those bags of peppers have become a standby raw snack for me, really like them!  

EzraBrooks

Not authentic chili 5 way 

fishlessman

dont cook pork tenderloin often, dont remember ever finding one this big

fishlessman

did some abt's.  portuguese chourico, cream cheese, cheddar, gorganzola

MasterC

Chicken and corn on the cob 

Canugghead

fishlessman said:

dont cook pork tenderloin often, dont remember ever finding one this big

Just bought couple of packs, have similar 'log' profile as yours. The store sign says each pack contains two tenderloins.

fishlessman

Canugghead said:

fishlessman said:

dont cook pork tenderloin often, dont remember ever finding one this big

Just bought couple of packs, have similar 'log' profile as yours. The store sign says each pack contains two tenderloins.

Was expecting two.  This one came from the VA which seems to have different cuts for the vets.

nolaegghead

lousubcap

@nolaegghead How did you cook prep those shrimp as they look great?

bubbajack

nolaegghead said:

nolaegghead said:

Dude, Sweet!

GrateEggspectations

Looks so good that it rightly deserved that double quote. 

MasterC

Botch

 
Dill Pickle Wangs.
I always save my dill pickle juice, and when I get a couple cups' worth, buy a package of chicken wings and marinate them overnight. Drain and dry, then dust with a 1:1:1 mix of cornstarch, salt, and baking powder (I cut back on the salt when I use pickle juice, as its pretty seasoned already). I buggered up the scheduling and they actually soaked for 36 hours, night and day difference for the better! Grilled indirect at 450˚ for 20 minutes, and they were (almost) perfect. Summer tomatoes, cc and homemade dill pickle rounded it out (I'm trying to reverse-engineer Grillo's, and I'm getting close) 
For some reason I'm burning the bottom of my wings, even tho its the usual temp, indirect, with the PS legs-up; I'll drop the temp to 400˚ next time and give them longer.  
 

Elijah

@Botch have you tried claussen? If you want to give me the scoop on the grillo's recipe I'll give it a try. Had some a month or so ago and they were good. 

Botch

Elijah said:

@Botch have you tried claussen? If you want to give me the scoop on the grillo's recipe I'll give it a try. Had some a month or so ago and they were good. 

I have tried Claussen; love them both but prefer Grillo's.  The Grillos go for about $8/container here, which is why I'm trying to make my own.  They often go on sale for $6 or less, I'll pick up the real thing then (the badly-designed lids still make me angry!).  
I'll post a recipe when I get it dialed in.  The label lists both brine and vinegar, which indicates a combination of fermentation and "refrigerator pickle" style.  My last batch was 50/50, which I let ferment on the counter for 3 days (the overall pH was still high enough for lacto fermentation), then into the frig.  They were too sour, so I'll be dialing back on the vinegar next batch (and a habanero was a bit too much, will switch back to a sliced serrano).  

Ybabpmuts

I would just like to post as StumpBaby again. This ybabpmuts is just wrong. I have so much history here, it seems sad that I can't use the same login I used for close to twenty years. Yes I come from a long line of circus folk, and my brother Jeff (aka Mr McForehead) once painted his head like a pumpkin and almost won a giant gourd contest until he blinked. It's just normal country stuff. Sure my sister Beulah has the biggest bearded bum down at the creek, but you can't judge her for that because it was just our family down at the creek, nobody knows if the Johnson daughters had even bigger bearded bums. I suspect they did, because when they got out of the creek, the river water took longer to drain from their pants than from my sister Beulahs. 

Can't I just post as StumpBaby again?

GrateEggspectations

On deck….

GrateEggspectations

Battleborn

GrateEggspectations said:

First, that steak looks amazing. Next, just a question and no judgement, but did you use a cutting board for your cutting board?

lousubcap

@GrateEggspectations - sweet lookin groceries right there.  As always, nailed the $$ shot and juiced it with the knife.  Eating well in the 'hood. 

GrateEggspectations

@Battleborn

Thanks. I generally keep the meats off of the Boos Block, so I double up my boards on occasion!

JohnInCarolina

GrateEggspectations said:

Oh my. I can practically taste that steak through the screen.  Ribeye?

GrateEggspectations

@JohnInCarolina

Thanks, brother. Striploin. And it may be blasphemous, but I’m getting good results trimming the fat off my steaks before cooking, regardless of cut. Result seems just as tender, but I get more nicely textured surface area and less chewy pieces of fat.