Big Green Egg - EGGhead Forum - The Ultimate Cooking Experience...
Welcome to the EGGhead Forum - a great place to visit and packed with tips and EGGspert advice! You can also join the conversation and get more information and amazing kamado recipes by following Big Green Egg at:

Want to see how the EGG is made? Click to Watch

Facebook  |  Twitter  |  Instagram  |  Pinterest  |  Youtube  |  Vimeo
Share your photos by tagging us and using the hashtag #BigGreenEgg.

What Are You Chef-ing Tonight, Dr?

1838486888994

Comments

  • caliking said:
    Caliqueen’s birthday dinner. 

    Panko crusted SV lamb (Anova recipe, subbed miso + mirin for the mustard); chilled beet cairn, with honey mascarpone and balsamic vinaigrette; ‘shrooms sautéed in the lamb trimmings. 

    Not the best plated shot, but it all turned out well. 





    Wow. My birthday is in July. Just saying. 

    The lamb looks beautifully cooked. That beet looks like a macaron!
  • lousubcaplousubcap Posts: 24,638
    @caliking - a plate of beauty.  Perfect finish on that lamb.  Congrats.  
    Louisville; "indeterminate Jim" here.  Rolling smoke in the neighbourhood. # 38 for the win.  Life is too short for light/lite beer!
  • Mattman3969Mattman3969 Posts: 10,409
    @caliking - just WOW is all I got!  Happy Birthday to the Queen. 

    -----------------------------------------


    2008 -Large BGE. 2013- Small BGE and 2015 - Mini. Henderson, Ky.
  • JohnInCarolinaJohnInCarolina Posts: 21,550
    caliking said:
    Caliqueen’s birthday dinner. 

    Panko crusted SV lamb (Anova recipe, subbed miso + mirin for the mustard); chilled beet cairn, with honey mascarpone and balsamic vinaigrette; ‘shrooms sautéed in the lamb trimmings. 

    Not the best plated shot, but it all turned out well. 





    That looks incredible.  Love the beet cairn concept.  Very cool man.
    "A generation of the unteachable is hanging upon us like a necklace of corpses." - George Orwell 

    "I've made a note never to piss you two off." - Stike

    Ruining the forum, one post at a time.  

    Living large in the 919
  • calikingcaliking Posts: 15,856
    edited October 17
    @JohnInCarolina @GrateEggspectations the beet thingy paired surprisingly well with the lamb. The filling called for goat cheese, which I didn't have on hand. Definitely worth repeating. 

    @Mattman3969 Thanks for the birthday wishes. I will let her know. 

    #1 LBGE December 2012 • #2 SBGE February  2013 • #3 Mini May 2013
    A happy BGE family in Houston, TX.
  • U_tardedU_tarded Posts: 1,897
    caliking said:
    @JohnInCarolina @GrateEggspectations the beet thingy paired surprisingly well with the lamb. The filling called for goat cheese, which I didn't have on hand. Definitely worth repeating. 

    @Mattman3969 Thanks for the birthday wishes. I will let her know. 
    Beets and goat cheese with some balsamic, olive oil and candied nuts is one of my favorite side dishes.  Enough so we make it for a light main quite often. 
  • JohnInCarolinaJohnInCarolina Posts: 21,550
    MasterC said:
    Made some lunch frog legs with jalapeno cheddar potato patties







    A little boring but low-sodium 
    Those were some big frogs!
    "A generation of the unteachable is hanging upon us like a necklace of corpses." - George Orwell 

    "I've made a note never to piss you two off." - Stike

    Ruining the forum, one post at a time.  

    Living large in the 919
  • BotchBotch Posts: 12,024
    MasterC said:



    I don’t remember frog legs having toes…. 
    ____________________________________________
    "When do we get to use the guns?”
            
  • U_tarded said:
    caliking said:
    @JohnInCarolina @GrateEggspectations the beet thingy paired surprisingly well with the lamb. The filling called for goat cheese, which I didn't have on hand. Definitely worth repeating. 

    @Mattman3969 Thanks for the birthday wishes. I will let her know. 
    Beets and goat cheese with some balsamic, olive oil and candied nuts is one of my favorite side dishes.  Enough so we make it for a light main quite often. 
    Have made this as a side a lot, but have never thought about it as a main. You just solved tonight’s dinner, my man! Out of goat cheese, so subbing in some grilled halloumi instead. Thanks. 
  • calikingcaliking Posts: 15,856
    U_tarded said:
    caliking said:
    @JohnInCarolina @GrateEggspectations the beet thingy paired surprisingly well with the lamb. The filling called for goat cheese, which I didn't have on hand. Definitely worth repeating. 

    @Mattman3969 Thanks for the birthday wishes. I will let her know. 
    Beets and goat cheese with some balsamic, olive oil and candied nuts is one of my favorite side dishes.  Enough so we make it for a light main quite often. 
    I had the same thought! They were tasty and pretty easy to put together. Love the idea of the candied nuts.

    #1 LBGE December 2012 • #2 SBGE February  2013 • #3 Mini May 2013
    A happy BGE family in Houston, TX.
  • U_tardedU_tarded Posts: 1,897
    edited October 19
    caliking said:
    U_tarded said:
    caliking said:
    @JohnInCarolina @GrateEggspectations the beet thingy paired surprisingly well with the lamb. The filling called for goat cheese, which I didn't have on hand. Definitely worth repeating. 

    @Mattman3969 Thanks for the birthday wishes. I will let her know. 
    Beets and goat cheese with some balsamic, olive oil and candied nuts is one of my favorite side dishes.  Enough so we make it for a light main quite often. 
    I had the same thought! They were tasty and pretty easy to put together. Love the idea of the candied nuts.
    There is a fancy farm to table restaurant here that we stole this from.  If you want to really church it up make some balsamic gelatin (unflavored gelatin and balsamic vinegar) we do that in a silicone tray and then slice in small cubes.  Doesn’t taste any different but reduces liquids on the plate.

    edit found an old photo of red and gold beets with white balsamic jelly.
  • calikingcaliking Posts: 15,856
    Chicken enchiladas thanks to whoever shared the “Stan the cooking guy.”

    I'd kill that plate. Did you make the chorizo crema, too? I haven't been able to get that out of my head. 

    #1 LBGE December 2012 • #2 SBGE February  2013 • #3 Mini May 2013
    A happy BGE family in Houston, TX.
  • calikingcaliking Posts: 15,856
    U_tarded said:
    caliking said:
    U_tarded said:
    caliking said:
    @JohnInCarolina @GrateEggspectations the beet thingy paired surprisingly well with the lamb. The filling called for goat cheese, which I didn't have on hand. Definitely worth repeating. 

    @Mattman3969 Thanks for the birthday wishes. I will let her know. 
    Beets and goat cheese with some balsamic, olive oil and candied nuts is one of my favorite side dishes.  Enough so we make it for a light main quite often. 
    I had the same thought! They were tasty and pretty easy to put together. Love the idea of the candied nuts.
    There is a fancy farm to table restaurant here that we stole this from.  If you want to really church it up make some balsamic gelatin (unflavored gelatin and balsamic vinegar) we do that in a silicone tray and then slice in small cubes.  Doesn’t taste any different but reduces liquids on the plate.

    edit found an old photo of red and gold beets with white balsamic jelly.
    Wow! This just keeps getting better. Are those 'maters in the beet cairn, or something else?

    #1 LBGE December 2012 • #2 SBGE February  2013 • #3 Mini May 2013
    A happy BGE family in Houston, TX.
  • BotchBotch Posts: 12,024
    U_tarded said:
    There is a fancy farm to table restaurant here that we stole this from. 
    Deets, please?   :)
    ____________________________________________
    "When do we get to use the guns?”
            
  • FarmingPhDFarmingPhD Posts: 684
    @caliking I did make the chorizo cream sauce, it was solid.  I had been thinking about this meal for a week, spatched the chicken on Saturday, and was anticipating for two days, so my expectations were likely higher than it delivered.  I will say the melted jack and crème in the bottom of the pan was insanely good.  I should have added more cream to the enchilada pan as well.
  • calikingcaliking Posts: 15,856
    caliking said:
    U_tarded said:
    edit found an old photo of red and gold beets with white balsamic jelly.
    Sorry… just saw that you mentioned gold beets. I don’ read good, apparently. 

    #1 LBGE December 2012 • #2 SBGE February  2013 • #3 Mini May 2013
    A happy BGE family in Houston, TX.
  • U_tardedU_tarded Posts: 1,897
    Botch said:
    U_tarded said:
    There is a fancy farm to table restaurant here that we stole this from. 
    Deets, please?   :)
    St George, it’s called Painted Pony.  Pretty good stuff.
  • CanuggheadCanugghead Posts: 8,579
    Chicken enchiladas thanks to whoever shared the “Stan the cooking guy.”

    Sam the cooking guy, perhaps?
    canuckland
  • calikingcaliking Posts: 15,856

    Dang!

    #1 LBGE December 2012 • #2 SBGE February  2013 • #3 Mini May 2013
    A happy BGE family in Houston, TX.
  • Ozzie_IsaacOzzie_Isaac Posts: 12,167
    Botch said:
    MasterC said:



    I don’t remember frog legs having toes…. 
    The legs do not have toes.  The feet do.
    If it is worth doing, it is worth overdoing.

    XL, Medium, Minimax, Mini, Blackstone, WSM
Sign In or Register to comment.
Click here for Forum Use Guidelines.