What Are You Chef-ing Tonight, Dr?

MasterC · December 15

Sous vide caramelized onions. I've had my sv almost three years and it still impresses me. Caramelized these overnight while sleeping like a baby

Patty melts on the menu tonight

FrostyEgg · December 15

Time and temp for the sv onions?

Canugghead · December 15

FrostyEgg said:

Time and temp for the sv onions?

+1, also did you add salt or anything? TIA

JohnInCarolina · December 15

JohnInCarolina said:

I’m going to give salmon skewers a go tonight. Quick marinade in some Korean bbq and then into the Roccbox for an even faster cook.

MasterC · December 15

This was the first time trying these. The temperature was 180 and I let it soak for 12 hours. Added three pats of butter, tablespoon roughly, and 2 pinches salt.

I was going to make patty melts, but a ribcap steak sounded better

GrateEggspectations · December 16

Mustard, shallot, garlic (from our tree farm guy; fantastic!) and herb sauce on a pork tenderloin. Served with smashed potatoes and kale caesar salad. No plated pics.

Image: https://us.v-cdn.net/5017260/uploads/editor/7b/zij843k5zjrl.jpeg

Canugghead · December 16

@GrateEggspectations still using garlic from the tree farm guy? What is it, he gave you a sh!tload or you're not using enough?

fishlessman · December 16

JohnInCarolina said:

JohnInCarolina said:

I’m going to give salmon skewers a go tonight. Quick marinade in some Korean bbq and then into the Roccbox for an even faster cook.

Marinade recipe, been thinking lamb for Xmas, adding salmon would be good

GrateEggspectations · December 16

Canugghead said:

@GrateEggspectations still using garlic from the tree farm guy? What is it, he gave you a sh!tload or you're not using enough?

The “like” was mine.

We received 5 or 6 bulbs. Used a lot of it in a chicken soup we made a while back. Was incredible. Have mostly been freezer diving since then, to make some room before Christmas. TIL the person behind the garlic farm is a 15 yo girl, who reportedly started the initiative 3 years back. Amazing. We plan to get more from her.

JohnInCarolina · December 16

fishlessman said:

JohnInCarolina said:

JohnInCarolina said:

I’m going to give salmon skewers a go tonight. Quick marinade in some Korean bbq and then into the Roccbox for an even faster cook.

Marinade recipe, been thinking lamb for Xmas, adding salmon would be good

Man I went off the shelf with this. Just picked up some bottled Korean marinade from our local grocery store.

I only had it in for about an hour, but it picks up enough of it to make a difference.

Canugghead · December 16

@GrateEggspectations Nice. Few years ago we tried growing garlic using nice bulbs from a local farm, it was a huge fail, managed to harvest very few scrawny ones

zaphod · December 16

homemade pizza tonight on the egg. the dough recipe we use makes a very thick crust, almost too much bread for a slice so we halved the risen dough and rolled the h3ll out of it (and spun in the air too, of course) but really stretched it out. made for a great crisp crust that still rose around the edges. pizza one had an air bubble on the edge the size of a hardball.

Image: https://us.v-cdn.net/5017260/uploads/editor/k0/cezrv1swfrvh.jpg

pizza two was my "i love pizza" pizza.

Image: https://us.v-cdn.net/5017260/uploads/editor/fn/phs2ngr9sskc.jpg

fishlessman · December 16

JohnInCarolina said:

fishlessman said:

JohnInCarolina said:

JohnInCarolina said:

I’m going to give salmon skewers a go tonight. Quick marinade in some Korean bbq and then into the Roccbox for an even faster cook.

Marinade recipe, been thinking lamb for Xmas, adding salmon would be good

Man I went off the shelf with this. Just picked up some bottled Korean marinade from our local grocery store.

I only had it in for about an hour, but it picks up enough of it to make a difference.

leaning towards a lebanese 7 spice basmati with cod, would go with the lamb better. would like scallops but last thursday noticed they were about 8.50 each, thats not happening. ridiculous price for scallops. all plans for xmas could change anyways

Botch · December 16

Italian Sausage and Peppers, an Adam Ragusea recipe:

Image: https://us.v-cdn.net/5017260/uploads/editor/tr/ib9xtfp1idoj.jpg

A bit of a mess to make (my kitchen is greasier than the lens on Kenji's WokCam™) but very tasty. AR suggested two ways to serve it: "White Tablecloth", on a bed of polenta (which I did here, I was a bit carb'd out after last week) and "White Tanktop", where you load it up into a hoagie (doing that next summer).

Image: https://us.v-cdn.net/5017260/uploads/editor/y0/ws7vsnr2236x.jpg

caliking · December 16

@Botch - I'm diggin' the idea of plating it with polenta (or grits). Looks delicious!

caliking · December 17

Nice cook @JohnInCarolina. I like the skewers themselves, too.

caliking · December 18

Don’t judge.

GrateEggspectations · December 18

@caliking

Fine looking tortizza there.

JohnInCarolina · December 18

caliking said:

Don’t judge.

someone had the munchies, lol

Foghorn · December 18

caliking said:

Don’t judge.

Oh I'll judge. I'll judge that to be right up my alley and something I may copy.

PoppasGrill · December 18

Gulfcoastguy said:

Canugghead said:

Shared my MSM recipe/method with our son, still debating whether to share my secret pizza dough recipe though.

Do it! My grandma took her orange coconut recipe with her to the grave. We used to have it every Christmas Eve. But she never taught anyone how to make it and the “recipe “ was in her head. She never actually measured anything but the daughter in laws could have reconstructed it if she had made it in front of 2 or 3 of them.

Share it, my Grams took a lot of recipes with her when she passed on. Those few she wrote down went to a cousin that won’t let anyone in the family make a copy. Every time I see her I ask if she will follow me to the Staples or Office Depot to make a copy, always an excuse not to.

fishlessman · December 18

cant say ive never made italian nachos before. you could have upped it with a three cheese blend, maybe add some manchego

caliking · December 18

fishlessman said:

cant say ive never made italian nachos before. you could have upped it with a three cheese blend, maybe add some manchego

I don't know how to make a three cheese blend, so decided not to risk it.

fishlessman · December 18

pretty simple with this residential cheese batch mixer, the bigger unit will do a 6 cheese blend

Image: https://www.marionsolutions.com/wp-content/uploads/2021/08/food-ricotta-cheese-mixer.png

Canugghead · December 18

caliking said:

Don’t judge.

Italian taco? "XP x"?

caliking · December 18

Canugghead said:

caliking said:

Don’t judge.
...

Italian taco? "XP x"?

Marked the eXPiration date on the package... which was August 2023

Canugghead · December 18

caliking said:

Canugghead said:

caliking said:

Don’t judge.
...

Italian taco? "XP x"?

Marked the eXPiration date on the package... which was August 2023

Rookie. I buy Big pack, divide, vac seal and freeze. Last forever

GrateEggspectations · December 18

Canugghead said:

caliking said:

Canugghead said:

caliking said:

Don’t judge.
...

Italian taco? "XP x"?

Marked the eXPiration date on the package... which was August 2023

Rookie. I buy Big pack, divide, vac seal and freeze. Last forever

My wife buys naan in commercial quantities and freezes it. A naan pizza for the kids works in a pinch when we are really short on time.

GrateEggspectations · 12:54PM

Early morning salsa verde cook. Used the Finex recipe for authenticity purposes.

https://www.finexusa.com/blogs/recipes/spicy-cast-iron-salsa-verde

Will be used on tourtière and the like in the coming days.

GrateEggspectations · 1:50PM

Spanish pork rice on deck.

What Are You Chef-ing Tonight, Dr?

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