What Are You Chef-ing Tonight, Dr?

Foghorn

Wow @ryantt.  That deserves it's own thread.

lousubcap

I was gonna say the same thing @ryantt.  Photo three is food porn magazine quality right there.  Was Chef NG involved?

ryantt

lousubcap said:

I was gonna say the same thing @ryantt.  Photo three is food porn magazine quality right there.  Was Chef NG involved?

Yes sir, just a quick and easy cook for mom today.  

Battleborn

Nothing fancy, just some stuffed Italian shells. Easy and one of my favorite meals. 

Corv

Outstanding!

lkapigian

Dyal_SC said:

Not @lkapigian worthy, but just finished an 18 day fermentation. Half gallon mason jar’s worth of japs, habs, carrots, onions and garlic. Used some plastic mini bottles that I found on Amazon. Flavor is very garlicky… it’ll keep the vampires away. Got some good heat but nothing crazy. 

Looks fantastic!

GrateEggspectations

Greek salmon with olives, potato and zucchini en papillote. Served with fresh arugula, feta, rice and tomatoes topped with dressing. 

Raw and ready to hit the grill in the parchment:

Post-cook:

Thatgrimguy

some recent bakes

lousubcap

@GrateEggspectations and @Thatgrimguy - totally impressive cooks right there.  Turning out great groceries. You each should consider the forum value of a stand alone cook thread next go-round. 
Looking to boost engagement and your skill set as demonstrated above will enhance the appeal of new eggers.  
(No corporate shill here-just trying to move this forum off life support.)
Stay healthy and safe out there-

GrateEggspectations

@lousubcap

Thanks, Cap. Appreciate the confidence you put in us. Had been getting a little better about not simply piling on the cooks here, but also don’t want to take disproportionate space on the recent discussions with my threads. 

I should add that while I had a hand or two in this one, this cook was largely my partner’s idea and initiative. I left out the cookies she made this morning. When word of them got out at the kids’ bus stop, the parents were all clamouring for them and devoured them in short order. She’s on a roll. She was even talking about paella, a challenge we’ve never faced, earlier this week. 

Speaking of standalones, I think you yourself might be due. 🙂

Botch

Thatgrimguy said:

I need to try my hand at home-made bagels again; my first effort tasted okay but were lopsided, and made a real mess in the kitchen.  
 
Also saw something on the 'net that caught my eye: I admit to often baking up a tube of Pilsbury rolls, crescents, grands, whatever they're called.  guy simply placed the tubed dough onto the baking sheet, then sprinkled "Everything Bagel" mixture onto them before baking.  How simple!  

Thatgrimguy

Botch said:

Thatgrimguy said:

I need to try my hand at home-made bagels again; my first effort tasted okay but were lopsided, and made a real mess in the kitchen.  
 
Also saw something on the 'net that caught my eye: I admit to often baking up a tube of Pilsbury rolls, crescents, grands, whatever they're called.  guy simply placed the tubed dough onto the baking sheet, then sprinkled "Everything Bagel" mixture onto them before baking.  How simple!  

So this is my 2nd attempt ever at bagels and finally one I will actually repeat! I was able to use the same dough that the pizza shown was made with. I split half into bagels and half into pizza balls and both came out amazing!! 

FrostyEgg

caliking said:

 Too much to catch up with in this thread!

potsdecremepalooza at a friend's place last night. Chocolate, and salted caramel as popularized by @JohnInCarolina, on the left, and middle. New mango PdC, on the right, was also a banger. 

Recipes for the salted caramel and mango please? I've done John's chocolate ones a few times, always lights out good.

JohnInCarolina

FrostyEgg said:

caliking said:

 Too much to catch up with in this thread!

potsdecremepalooza at a friend's place last night. Chocolate, and salted caramel as popularized by @JohnInCarolina, on the left, and middle. New mango PdC, on the right, was also a banger. 

Recipes for the salted caramel and mango please? I've done John's chocolate ones a few times, always lights out good.

Recipe for salted pots is here:

https://eggheadforum.com/discussion/1202807/ot-sous-vide-salted-caramel-pots-de-creme/p1

Just increase the time in the bath to two hours.  This change I’ve learned over time.  

@caliking has the mango recipe - he will share for sure.  

DoubleEgger

Not my best effort but it’ll eat. 

Campbell2N

DoubleEgger said:

Not my best effort but it’ll eat. 

Throw some butter on that and I’d embarrass everyone. Great job!

Campbell2N

The local organic farm CSA started this week. Some from the fridge, some from the farm. 

Dyal_SC

Junk food. Loaded ballpark hotdog on griddled split top buns, and jalapeño queso fries. Strawberry ice cream for dessert with extra strawberries and a dollop of pepper bacon jam (not pictured). 

JohnnyTarheel

Used the Kettle for a quick Brat.  Dijon mustard and my pickled red onions...

JohnnyTarheel

Dyal_SC

Pickled red onions are their own food group. I think I could eat them by themselves. Looks awesome @JohnnyTarheel .

johnmitchell

Nice Johnny. No knife and fork needed. I would wolf that down 😋

johnmitchell

@Dyal_SC. Craig that plate is crazy good 😋

caliking

FrostyEgg said:

caliking said:

 Too much to catch up with in this thread!

potsdecremepalooza at a friend's place last night. Chocolate, and salted caramel as popularized by @JohnInCarolina, on the left, and middle. New mango PdC, on the right, was also a banger. 

Recipes for the salted caramel and mango please? I've done John's chocolate ones a few times, always lights out good.

Mango pots de creme:

Cream 1.5 C
Mango puree 1/2 C (maybe increase to 3/4 C?)
Sugar 1/4 C
Vanilla splash
Egg yolks 5
Pinch of table salt

Ground cardamom seeds
Chopped pistachio

- set SV to 176F.
- heat cream on medium heat, until it just starts to steam.
- off the stove, whisk in sugar, vanilla, mango puree.
- add the egg yolks, and whisk until completely blended. 
- pour into 4oz mason jars. Screw lids on finger tight. 
- gently place jars in water bath. SV for 2 hrs.
- remove, and let cool to RT.
- refrigerate for 3hrs prior to serving.

When serving, top  with whipped cream, a pinch or two of ground pistachios, and a teeny smidge of ground cardamom. 

TechsasJim

Been sitting on some Elk for a while.   With the Tornadoes that hit and lack of power, went ahead and purposed a couple ground packs for tacos.   

Canugghead

Tried this Napoleon wing recipe, came out nice. Cooked in baby Traeger instead of Napoleon rotisserie basket in charcoal grill.
https://www.napoleon.com/en/ca/barbecues/recipes/charcoal-smoked-honey-garlic-wings-recipe
Sorry cap, not worthy of standalone thread.

Served with grilled eggplant and frozen tots.

GrateEggspectations

4lb flat. Cooked sous vide 30 hrs before hitting it with some hickory smoke and spritzing with beer and worcestershire.

Foghorn

GrateEggspectations said:

4lb flat. Cooked sous vide 30 hrs before hitting it with some hickory smoke and spritzing with beer and worcestershire.

@GrateEggspectations, that looks better on the outside than I would have expected from sous vide brisket.  Did it come out of the bath like that or was that accomplished on the BGE?

GrateEggspectations

Foghorn said:

GrateEggspectations said:

4lb flat. Cooked sous vide 30 hrs before hitting it with some hickory smoke and spritzing with beer and worcestershire.

@GrateEggspectations, that looks better on the outside than I would have expected from sous vide brisket.  Did it come out of the bath like that or was that accomplished on the BGE?

When it comes out of the sous vide, the meat is pretty grey and the fat is gelatinous. Not the most appetizing. The smoking on the Egg dries out the exterior, develops a little bark and imparts the smoke flavour. Also brings it up to temp. 

As per my recent MO, this piece was a portion of packer that I trimmed, seasoned and vac sealed. Threw it frozen into the SV Friday morning. So convenient. 

Foghorn

Got it.  Thanks!