What Are You Chef-ing Tonight, Dr?

lousubcap

Yes sir.  Great tacos await!

shtgunal3

Ozzie_Isaac

Green chicken enchiladas.  Not pretty to look at, but flavor was on point.  Roasted tomatillos, poblano, Anaheim pepper, jalapeño, onions, and garlic.  Broiled them in the oven.  Then blended with seasonings for the sauce.  Chicken was sous vide chicken thighs, mixed with queso and cheddar.  Topped with table cream and a white sauce from a local joint.  Had that leftover from the other day, and was the reason for making these.  I didn’t have much time, started at 430 and served at 7.

CMH88

Thatgrimguy said:

Brisket!

@Thatgrimguy Hail Mary here but I believe you posted about how you cook briskets to 160ish then hold in the oven for 10+ hours. If that was you, are you able to share the details and/or the video you shared in another thread that I can’t find?

JohnInCarolina

More pad thai - chicken for protein this time.

bubbajack

I cooked a hamburger. It was good!

Canugghead

JohnInCarolina said:

More pad thai - chicken for protein this time.

You are on a roll man. Grow some Thai basil this summer, game changer.

Ozzie_Isaac

Made WPTs. Gone too fast for photos.

WeberWho

Cuban stuffed chops. 

Foghorn

WeberWho said:

Cuban stuffed chops. 

Oh my.  I'd make a fool out of myself with those.

Thatgrimguy

CMH88 said:

Thatgrimguy said:

Brisket!

@Thatgrimguy Hail Mary here but I believe you posted about how you cook briskets to 160ish then hold in the oven for 10+ hours. If that was you, are you able to share the details and/or the video you shared in another thread that I can’t find?

I cook them to 190 internal at 275 and then hold them at 150 for 12-18 hours when I serve them. I have done 10+ times this way now and it’s been a winner every time! I was experimenting with long holds when I found this video and have fully adopted this method now.

https://youtu.be/Y-VjhCzXjGY?si=7X-p6bRV8l2NJtS7

lousubcap

@WeberWho - What a great cook right there.  As above, I would crush those. 

GrateEggspectations

White wine-braised chicken, with artichokes, olives and orzo. https://inthekitchenwithmare.com/2022/03/24/white-wine-braised-chicken-with-artichokes-and-orzo/

My photography skills leave much to be desired. Picture order jumbled…. Thanks Vanilla!

For background, pic number two is my approach to cooking whenever I can swing it. Batch ingredients in stages so that the actual cooking is simple and low-stress. Game-changer. Believe it or not, there is butter and a boatload of garlic under that orzo. 

 

lousubcap

@GrateEggspectations fantastic cook.  Photo 5 for the win. I would thoroughly enjoy that , even the greens!
The following is meant to move the forum participation forward: That cook, as are most here, is worthy of a singular place.  
Let me suggest that cooks like yours with the great documentation merit a standalone thread as incentive for newer members to contribute.  
No corporate affiliation here but this forum offers so much across such a broad spectrum of topics ( the scope and breadth of skills beyond Q is impressive) that it deserves better than it has become of late.  Off mini soap box.  

Thatgrimguy

lousubcap said:

@GrateEggspectations fantastic cook.  Photo 5 for the win. I would thoroughly enjoy that , even the greens!
The following is meant to move the forum participation forward: That cook, as are most here, is worthy of a singular place.  
Let me suggest that cooks like yours with the great documentation merit a standalone thread as incentive for newer members to contribute.  
No corporate affiliation here but this forum offers so much across such a broad spectrum of topics ( the scope and breadth of skills beyond Q is impressive) that it deserves better than it has become of late.  Off mini soap box.  

I agree, if it’s cooked on an egg it needs its own thread with details. This whole site is way less valuable with these mega threads sucking up real posts like this!

GrateEggspectations

Sorry for the oversight, @lousubcap. I will keep it in mind for next time. 

GrateEggspectations

@lousubcap

I should share that this meal did double-duty in that it made a repeat appearance at breakfast for my son. Not because he enjoyed it so much, but because a wise woman in my household insisted he finish it before eating anything else this morning. Some may see it as harsh, but my daughter, who’s older than my son, will eat absolutely anything without batting an eye. Many of her favourites are from other cultures (e.g., curry, dim sum, etc.). She’s even taken a liking to hot sauce, though is not ready for Da Bomb just yet (I asked her today as we were eating shawarma). 

lousubcap

@GrateEggspectations - top marks to your wife for the appropriate response and likely a valuable lesson learned.
You have exposed your daughter to great foods at the age when they don't have any prejudice.  I have encouraged my son and wife to do the same and they have been justly rewarded.  

MasterC

Not egged

Dyal_SC

Not egged either. One CI skillet cook. 2 pork tenderloins cut up into medallions. 

Thatgrimguy

Stormbringer

@Thatgrimguy that’s incredible, a separate thread with your technique and tips on how to make this bread would be greatly appreciated. 

GrateEggspectations

Assembled a fruit plate and made a quick sauce with Balkan yoghurt, maple syrup and vanilla. 

Soaked the apples in a water and lemon juice bath, to prevent browning. 

caliking

Another shot at Chicken Ruby 

Made my night when our friend’s 6yo asked for a third helping

Thatgrimguy

Ozzie_Isaac

Decided to cook a rib roast tonight.  Hard to pass up the Easter deals on them.

Thatgrimguy

Stormbringer said:

@Thatgrimguy that’s incredible, a separate thread with your technique and tips on how to make this bread would be greatly appreciated. 

Yes! I’ve been working out a couple kinks but I think ok got it figured out well enough to do a step by step that will work in any kitchen. Baking times are super dependent on the oven though. My Bluestar cooks totally different than my Jenn-Air. These were done in the Jenn Air

Thatgrimguy

I’ll make my next loaves by hand and take step by step pics.

Dyal_SC

Kiddos whipped up a giant cast iron cookie from ingredients we had on hand. Some chocolate chips, Easter m&ms and heath pieces in there. Like their dad, they love to cook. 

lousubcap

@Dyal_SC there is so much to like about your post.  Way to get them involved and then when they reap the rewards-win-win!