What Are You Chef-ing Tonight, Dr?

Legume

caliking said:

Nice plate @Leg@Legume

Just beer in the marinade, or any other aromatics/spices? What did you think of it?

Thanks!

I read a little about beer brining and types of beer that complement different proteins, then ignored that and went with a couple of darker malty beers because I wanted a decent sugar content.  I did add salt to maybe 5-6% and only brined for 8 hours.  Longer brining would've been better, but overall I liked it and will do it again.  I may try adding aromatics next, something stronger like rosemary or bay.

lousubcap

@Legume - great finish on that chix.  Sweet looking eats right there. 

GrateEggspectations

Some pizza last night. Still on the learning curve, and getting some good intel from @Canugghead.

JohnInCarolina

@GrateEggspectations - way to come at the pizza gods on National Cheese Pizza Day by adding some chicken (and onions?) to your cheese pizza! 

Jokes aside, that looks great.  

caliking

That's a nice pie @GrateEggspectations! Still too hot to sling pies down here in Hades

Canugghead

GrateEggspectations said:

Some pizza last night. Still on the learning curve, and getting some good intel from @Canugghead.

Very nice!
https://chinese.yabla.com/chinese-english-pinyin-dictionary.php?define=%E9%9D%92%E5%87%BA%E4%BA%8E%E8%93%9D

Dyal_SC

Very nice @GrateEggspectations ! 

Made some simple breakfasty stuff tonight. Hashbrown casserole and sausage, egg and cheese sliders. Not pictured: sliced plum tomatoes that were added to the sandwiches after they cooked. 

Kids didn’t touch it, so i got breakfast taken care of for me and Mrs. Dyal_SC for the remainder of the week. 

ColtsFan

Lazy night. Sheet pan dinner 

Campbell2N

Mostaccioli with fresh eggplant, sweet onion and garlic. 

Dyal_SC

Campbell2N said:

Mostaccioli with fresh eggplant, sweet onion and garlic. 

Deets please!  🤤 

lousubcap

Been a while since I campaigned for the steak caveman finish-

OakBarn beef ( @dbCooper ) boneless ribeye around 1.1 lbs, reverse seared to about 125*f (a little too high for me).

Then into the lava: (that red is lava).

Flipped (that pic was poor) and on to the board:

Sweet eats.  Thanks for lookin-

Give the method a go for the crust finish. You will be glad you did. 

Edit to get the system to recognize dbCooper for his steer (pun intended) to OakBarn beef. 

Campbell2N

Dyal_SC said:

Campbell2N said:

Mostaccioli with fresh eggplant, sweet onion and garlic. 

Deets please!  🤤 

3 small (1-2 average size) eggplants, cut into 1/2" cubes

3 cloves purple garlic, minced

2 very small sweet onions, diced (about 3/4 cup)

3/4-1lb pasta in favorite shape

28oz jar Rao's Marinara sauce (or favorite)

Toss cubed eggplant with olive oil, italian seasoning, salt, and black pepper. Spread on baking sheet and roast @ 400 for ~20 min until golden and tender but not mushy

Cook noodles until slightly under al dente, drain and set aside. Reserve a small amount of cooking water just in case

Saute onions in pasta pot until translucent, add garlic until fragrant.

Add roasted eggplant and toss, add marinara until warmed.

Add cooked pasta. use reserved cooking liquid if necessary.

layer ~1/2 pasta mixture in 13x9 baking dish prepped with olive oil, top with grated mozzarella, parmesan and Italian seasoning. 

Repeat with a second layer.  

Bake @ 350 for ~30 minutes until bubbly and golden on top.

GrateEggspectations

Another go at pies. Let some of the edges get a little crispy. 

dbCooper

lousubcap said:

Been a while since I campaigned for the steak caveman finish-

OakBarn beef ( @dbCooper ) boneless ribeye around 1.1 lbs, reverse seared to about 125*f (a little too high for me).

Then into the lava: (that red is lava).

Flipped (that pic was poor) and on to the board:

Sweet eats.  Thanks for lookin-

Give the method a go for the crust finish. You will be glad you did. 

Edit to get the system to recognize dbCooper for his steer (pun intended) to OakBarn beef. 

@lousubcap - Most excellent looking cook there!  I have a OBB bone-in ribeye been itching to cook for the two of us here, some family issues are delaying it for awhile.

Canugghead

GrateEggspectations said:

Another go at pies. Let some of the edges get a little crispy. 

Cranking out killer pies in no time, as expected.

caliking

Good grief @lousubcap ! 👏🏾👏🏾👏🏾

caliking

GrateEggspectations said:

Another go at pies. Let some of the edges get a little crispy. 

So much drool over here

GrateEggspectations

Sole on ratatouille and a bed of brown rice. 

(Edit: We are lucky to have several gracious neighbours who bring us vegetables from their gardens throughout the summer. Received a few appreciated deliveries this week and chose a recipe accordingly.)

Ybabpmuts

Ratatouille is way underrated. That looks like a fine meal right there.

GrateEggspectations

Ybabpmuts said:

Ratatouille is way underrated. That looks like a fine meal right there.

The movie is great too. 

Thanks for the generous words. 

lousubcap

@GrateEggspectations nailed that cook.  Most excellent.  I was challenged to comment on which of the photos belonged in a food porn magazine but landed on the first.  

That may be worth a separate Friday night wrestling match.

Ybabpmuts

I used to bake cod loins over zucchini and tomatoes, little bit of lemon juice, and top it with real Parm Reg from a block. So good and so damned simple too. Right now I'm living a bachelor lifestyle and haven't cooked in a month, but it's short lived, it's fun eating out every meal, but not sustainable in the long run. Fun for now though.

GrateEggspectations

Ybabpmuts said:

I used to bake cod loins over zucchini and tomatoes, little bit of lemon juice, and top it with real Parm Reg from a block. So good and so damned simple too. Right now I'm living a bachelor lifestyle and haven't cooked in a month, but it's short lived, it's fun eating out every meal, but not sustainable in the long run. Fun for now though.

Simple lets the ingredients shine. Your take sounds great. 

My challenge to you: Make something simple using whatever you have on hand (both in terms of vessels and foods) and post it here. You’ve been an active poster as of late. About time we saw a cook. 😉

Ybabpmuts

Note that I used the term loin rather  appropriately.

Botch

@GrateEggspectations, that looks fantastic.  

FarmingPhD

Wife’s at the women’s retreat, kids got chik fil a, I got a filet, fried mushrooms, and some jalapeño goodness. Ranch is for the mushrooms if I’m so inclined.

Buckwoody Egger

Just started a couple boneless turkey breasts indirect at 350 until temp. Great to be grilling again with a heat dome i control

instead of avoiding mother nature’s heat dome. 

lousubcap

@FarmingPhD - that is the way to enjoy FREEDOM.  That plate is most appropriate. Great groceries. Fork placement to seal the deal. 

Gulfcoastguy

Campbell2N said:

Dyal_SC said:

Campbell2N said:

Mostaccioli with fresh eggplant, sweet onion and garlic. 

Deets please!  🤤 

3 small (1-2 average size) eggplants, cut into 1/2" cubes

3 cloves purple garlic, minced

2 very small sweet onions, diced (about 3/4 cup)

3/4-1lb pasta in favorite shape

28oz jar Rao's Marinara sauce (or favorite)

Toss cubed eggplant with olive oil, italian seasoning, salt, and black pepper. Spread on baking sheet and roast @ 400 for ~20 min until golden and tender but not mushy

Cook noodles until slightly under al dente, drain and set aside. Reserve a small amount of cooking water just in case

Saute onions in pasta pot until translucent, add garlic until fragrant.

Add roasted eggplant and toss, add marinara until warmed.

Add cooked pasta. use reserved cooking liquid if necessary.

layer ~1/2 pasta mixture in 13x9 baking dish prepped with olive oil, top with grated mozzarella, parmesan and Italian seasoning. 

Repeat with a second layer.  

Bake @ 350 for ~30 minutes until bubbly and golden on top.

I am in the process of making this now. My garden just happened to have 3 fist sized eggplants in it. Just store bought garlic and onions though.

Gulfcoastguy

Okay good taste but I either need to use 3/4 pounds of pasta instead of a full pound or I need more eggplant and a larger bottle of sauce. Definitely going to repeat it with those tweaks.