What Are You Chef-ing Tonight, Dr?

Bellavista52

caliking

Bellavista52 said:

Moussaka!

How’d it turn out? When I was a kid, a neighbor used to make this. It was darn good. 

caliking

Found really good peaches. Sooooo… time to make peach bourbon habanero jam. 

ryantt

@caliking can you send me the info on how you made this.  I’m thinking it could be killer mixed into some homemade vanilla ice cream.  

lousubcap

Hopefully low rent bourbon but bourbon and habanero  sounds great.  

hoosier_egger

Chicken quesadillas 

GrateEggspectations

Wifey is scolding me for not having plated these, but here is a pic of my S-I-L’s handmade chocolates. Some are mango white chocolate, some are peanut butter, some are coffee and some are passion fruit. She’s pretty darn talented, IMO. 

Foghorn

ryantt said:

@caliking can you send me the info on how you made this.  I’m thinking it could be killer mixed into some homemade vanilla ice cream.  

I don't want the recipe.  I'm too lazy for that.  I want to send my daughter by your house next weekend and have her pick up 2 jars - one for her and one for me.

caliking

lousubcap said:

Hopefully low rent bourbon but bourbon and habanero  sounds great.  

This is all I had on hand. Wasn't a total waste. 

caliking

GrateEggspectations said:

Wifey is scolding me for not having plated these, but here is a pic of my S-I-L’s handmade chocolates. Some are mango white chocolate, some are peanut butter, some are coffee and some are passion fruit. She’s pretty darn talented, IMO. 

I flagged you for abuse. You should know better. 

Those are artful. They deserve better. 

caliking

Foghorn said:

ryantt said:

@caliking can you send me the info on how you made this.  I’m thinking it could be killer mixed into some homemade vanilla ice cream.  

I don't want the recipe.  I'm too lazy for that.  I want to send my daughter by your house next weekend and have her pick up 2 jars - one for her and one for me.

ryantt said:

@caliking can you send me the info on how you made this.  I’m thinking it could be killer mixed into some homemade vanilla ice cream. 

@Foghorn ...That could be arranged.

Only because we like your kids, more than we like you.

GrateEggspectations

caliking said:

GrateEggspectations said:

Wifey is scolding me for not having plated these, but here is a pic of my S-I-L’s handmade chocolates. Some are mango white chocolate, some are peanut butter, some are coffee and some are passion fruit. She’s pretty darn talented, IMO. 

I flagged you for abuse. You should know better. 

Those are artful. They deserve better. 

Can’t argue there. Just agreed with you. 

caliking

@ryantt:


 I've bought 2 jars of jam/marmalade from a store, in the last 3 yrs or so.

 Other references that ive found useful:
https://www.seriouseats.com/jam-making-101-pectin-sugar-gel-point

https://utia.tennessee.edu/humphrey/wp-content/uploads/sites/121/2020/05/Low-or-No-Sugar-in-Jams-Jellies-and-Preserves.pdf

The Ball recipes are usually too sweet, and too "set" for my liking, so I typically add 20% less of the pectin,  and sugar,  that they call for.

I don't understand all of the chemistry re: pectin, acid, sugar... but there's something to it. 

lousubcap

Played with the the stick burner and the cow really did a number but it was a great protein feed.  SRF plate beef ribs;

8 plus hours at around 250-275*F in the cooker.
And the $$ shot:

A late meat coma is on the way!
Stay healthy and safe out there-

caliking

lousubcap said:

Played with the the stick burner and the cow really did a number but it was a great protein feed.  SRF plate beef ribs;

8 plus hours at around 250-275*F in the cooker.
And the $$ shot:

A late meat coma is on the way!
Stay healthy and safe out there-

This is what it looks like, when a smoker and meat have sexy time...

lousubcap

@caliking - I need to get into the human rotation.  

4TheGrillOfIt

@lousubcap holy cow!  🤤

Bellavista52

@caliking - moussaka turned out great!  My wife love this stuff.  I usually double the spices listed in the recipe - including the serrano peppers.

fishlessman

cheffed up a couple full racks of ribs, not bad, 50/50 butter and sauce with some rub added

then some zucchini medley of some sorts mostly from the garden and farm stand. golden and green zukes, went thru 2 full size lasagna trays

then went crazy finding these ribs on the interwebs, pork, who woulda thought, these might catch on

nolaegghead

Nice cheffing, Fish.  Especially like the sear on that rack of corn.

SonVolt

Roasted some cherry tomatoes in the wood-fired oven this weekend, along with some Portobello and Artichokes.  Vegetables roasted over high-heat are on another level.  This kids enjoyed it, so mission accomplished. 

  

fishlessman

nolaegghead said:

Nice cheffing, Fish.  Especially like the sear on that rack of corn.

new to me was starting in the husk with the silk unopened, partially cooked, then shucked and tossed on grill with the sauce. i usually just serve them in the husk and found direct grilling it shucked to overcook everytime losing the sweetness. this worked rather well, corn stayed sweet. its a keeper but dont see being that ambitious for a crowd, they can shuck there own

nolaegghead

fishlessman said:

nolaegghead said:

Nice cheffing, Fish.  Especially like the sear on that rack of corn.

new to me was starting in the husk with the silk unopened, partially cooked, then shucked and tossed on grill with the sauce. i usually just serve them in the husk and found direct grilling it shucked to overcook everytime losing the sweetness. this worked rather well, corn stayed sweet. its a keeper but dont see being that ambitious for a crowd, they can shuck there own

so in other words, a reverse sear

fishlessman

nolaegghead said:

fishlessman said:

nolaegghead said:

Nice cheffing, Fish.  Especially like the sear on that rack of corn.

new to me was starting in the husk with the silk unopened, partially cooked, then shucked and tossed on grill with the sauce. i usually just serve them in the husk and found direct grilling it shucked to overcook everytime losing the sweetness. this worked rather well, corn stayed sweet. its a keeper but dont see being that ambitious for a crowd, they can shuck there own

so in other words, a reverse sear

reverse sear med/rare rack of corn ribs

caliking

SonVolt said:

Roasted some cherry tomatoes in the wood-fired oven this weekend, along with some Portobello and Artichokes.  Vegetables roasted over high-heat are on another level.  This kids enjoyed it, so mission accomplished. 

  

This picture.

caliking

Bellavista52 said:

@caliking - moussaka turned out great!  My wife love this stuff.  I usually double the spices listed in the recipe - including the serrano peppers.

 It looks delicious! Could you share the recipe? 

Wooderson

Hot chicken thighs,  mushroom risotto,  cole slaw.  

Bellavista52

@caliking - https://www.foodnetwork.com/recipes/bobby-flay/moussaka-recipe-1923618.  This is the base recipe.  I bake the eggplant in the oven instead of frying it and double the meat spices, garlic and serranos.

Botch

SonVolt said:

Roasted some cherry tomatoes in the wood-fired oven this weekend, along with some Portobello and Artichokes.  Vegetables roasted over high-heat are on another level.  This kids enjoyed it, so mission accomplished. 

I love steamed artichokes, never once thought of roasting them.  Added to "the list".    

CornfedMA

Green lightening shrimp and grilled spare rib “flap” meat. Presentation sucks, food didn’t. Should’ve left more seeds in the jalapeños, shrimp weren’t spicy enough. 

I was cutting whole pares into St. Louis ribs today and kept a piece of the tips/flap meat. Hit it with the tenderizing mallet and some S & P. Cooked hot and fast. I was surprised at the tenderness. Cheers to Monday! 🍻