What Are You Chef-ing Tonight, Dr?

johnmitchell

@MasterC. You sir are living life right👍

BeanHead

Smoking loin bacon. Will only be at 4h of smoke before dinner time, feeling the urge to early fry the end bits to make a salad topper….

lousubcap

MasterC said:

 

Cap and brown water

Time for Uma as the above more than merits her, especially on a Friday-
https://youtu.be/b2_vbou3kxE
Great cook and finish! Nice brown water selection as well.  Way to enjoy!

MasterC

Sirloin with mango habanero glaze

lousubcap

Okay- I am now suitably craving beef as the above is a sensory overload.  Da-n.  He!! of a banquet!

caliking

Killin’ it @MasterC !

shtgunal3

@MasterC doesn’t get much better than that

johnmitchell

@MasterC. Spectacular as usual😋😋😋

Dyal_SC

Anyone else try this blues hog buffalo garlic parm wing sauce?  Hits all the flavors a wing should have. New favorite. 

johnmitchell

@Dyal_SC. That does sound good. I will definitely give that a try and as a bonus it looks like it comes in a squeeze bottle not a jar🤐

Ragingirishman2

Last night I made steak oscar that was inspired by the other thread. I seasoned 3 steaks with SPG and a sprig of rosemary. I sealed them and cooked them in the sous vide at 130 for 2 hrs. I seared them on the blackstone and also cooked some asparagus seasoned with olive oil and spg. I did some lump crab warmed with a seasoned compound butter seasoned with lemon, fresh chopped parsley, and a little salt. I I did a hollandaise sauce that turned out well. When everything was ready I warmed up the hollandaise and I overshot the heat and the egg yolks scrambled. I plated it and pushed on. Both the wife and daughter loved the flavors. I’ll take a swing at this again in the future. 

Pic of the steaks seasoned and sealed. I’m loving the sous vide. 

BeanHead

You can SV hollandaise so it is warm and ready with you need it with no scrambling or splitting! BRB with the two recipes I have used. 

BeanHead

This version with less lemon (I usually substitute in Key Lime), I like this because it holds at the same temp as perfect poached eggs: https://aducksoven.com/recipes/easy-sous-vide-hollandaise/

BeanHead

Or this with a Tbs less water. I use the jar immersion blender method. https://www.streetsmartkitchen.com/sous-vide-hollandaise/

caliking

Nicely done @Ragingirishman2

Ragingirishman2

@BeanHeadThank you for the recipes. I didn’t even think of a sous vide sauce. 

BeanHead

A friend is having a surgery tomorrow and will be unable to move around for a few days. Smoking a load of chicken legs this afternoon to pull the meat and make broth from the bones to make her a big pot of chicken and dumplings and a batch of fried rice so she and her family have easy heat and eat food for a few days. Pretty sure DH will sneak a few legs so I got extras to cover his snack tax. 

Botch

"Snack tax"  
 
You may have said this before and I missed it, but your partner's initials, "DH"; what does it stand for?  I'd assumed that since you're "BeanHead", he was "D_____Head" but, what, or something else?   

CTMike

Ragingirishman2 said:

Last night I made steak oscar that was inspired by the other thread. I seasoned 3 steaks with SPG and a sprig of rosemary. I sealed them and cooked them in the sous vide at 130 for 2 hrs. I seared them on the blackstone and also cooked some asparagus seasoned with olive oil and spg. I did some lump crab warmed with a seasoned compound butter seasoned with lemon, fresh chopped parsley, and a little salt. I I did a hollandaise sauce that turned out well. When everything was ready I warmed up the hollandaise and I overshot the heat and the egg yolks scrambled. I plated it and pushed on. Both the wife and daughter loved the flavors. I’ll take a swing at this again in the future. 

Pic of the steaks seasoned and sealed. I’m loving the sous vide. 

Steak Oscar makes for an amazing meal. Next time try Béarnaise instead of the Hollandaise - adds another layer of flavor. 

CTMike

Ozzie_Isaac said:

Glad @caliking stepped in and followed @CTMike!

Made Maangchi’s Fire Salmon courtesy of @CTMike and @BeanHead.  Came out very very good!  Will probably add more red pepper flakes and maybe some Taekyung Red Pepper Powder next time for some more heat.  Fried rice cakes was new to me, but with the salmon it added a nice texture contrast.  Also made some broiled cauliflower with Taekyung Powder and Sate powder.  Cucumber salad (ginger and garlic) paired perfectly. Gewürztraminer wine which was slightly sweet went well too.

note in cooking with salmon … recipe calls for adding 1/4 cup water then reducing.  Salmon cooks faster than the chicken, so next time I plan to add just a splash of water (I also doubled the tamari - I use that instead of soy sauce)

I forgot to mention - nice Staub wok - appears to be grenadine? Mine is dark blue. 

CTMike

Botch said:

"Snack tax"  
 
You may have said this before and I missed it, but your partner's initials, "DH"; what does it stand for?  I'd assumed that since you're "BeanHead", he was "D_____Head" but, what, or something else?   

Going out on a limb here - pretty sure she meant “Dear Husband.” 

BeanHead

Ahhh, you are correct @CTMike but also occasionally @Botch your DHead assessment is correct 🤣

Botch

BeanHead said:

Ahhh, you are correct @CTMike but also occasionally @Botch your DHead assessment is correct 🤣

I rephrased my comment several times before posting, to kinda avoid the two words that popped into my head.  
Dear Husband it is, and I shan't worry about it any more!    

Canugghead

Botch sYears ago on the old forum aid:

"Snack tax"  
 
You may have said this before and I missed it, but your partner's initials, "DH"; what does it stand for?  I'd assumed that since you're "BeanHead", he was "D_____Head" but, what, or something else?   

Years ago on the old forum, #Mainegg's DH wanted to join the forum and she solicited input for his forum handle. I had a suggestion but couldn't say it in public 🤣😂

Ozzie_Isaac

Helped make dinner for friends …. Black Rice (rice, mushrooms, bell peppers, onions, fish stock, mezcal, and squid ink), fresh squash/radish salad with a roasted tomatillo and jalapeño dressing/topper, and a rehydrated then fried guajillo pepper shrimp. Forgot photos of the salad and the carrot flan.

Dyal_SC

johnmitchell said:

@Dyal_SC. That does sound good. I will definitely give that a try and as a bonus it looks like it comes in a squeeze bottle not a jar🤐

@johnmitchell , I was wondering if anyone would notice that. Freshly squeezed blues hog tastes so much better. 

GrateEggspectations

Went for dinner at my folks’ place last night. Had a throwback from my childhood days - steamed artichokes with lemon butter sauce. This was accompanied with a filet mignon in a creamy, brandy peppercorn sauce and roasted potatoes. Even though I was a guest, I feel entitled to post because I prepped the artichokes.

BeanHead

Great looking dinners last night! 

I ended up just cooking a big batch of baby bokchoy that was getting a bit wilted, tossed them with ponzu and sweet chili sauce before adding to the  XL. Served as rice bowls with a couple legs, soy glaze, green onion, and sesame. 

johnmitchell

@BeanHead. Even your wilted cooks look fantastic 😂

johnmitchell

@GrateEggspectations. That plated pic looks right up my alley 😋😋That is quite the throwback dinner.