What Are You Chef-ing Tonight, Dr?

Battleborn

Not pretty but it is delicious. Tsunami Spin salmon, roasted sweet taters and honey sriracha broccoli 

Botch

Finally tried birria tacos.  Instead of searing the beef ribs and oxtails in a frypan, I seared them on the Egg with some post-oak (didn't cook them thru).  Made up a sauce with toasted red New Mexican, poblano, and de Arbol chiles, tomatoes, beef broth, oregano, salt, sauteed onions and garlic.  Poured over the beef in my crockpot, added a cinnamon stick and bay leaves, and let it cook on Low for 20 hours.  Dayam the house smelled good this morning.
 
I don't have a griddle, cooking for one, but it would've been handy to cook the tortillas, was just able to fit three into my large skillet:
 

 
Wish I'd let them crisp up just a bit more, but still the best tacos I've ever made.
 

 

buzd504

Botch said:

Finally tried birria tacos.  Instead of searing the beef ribs and oxtails in a frypan, I seared them on the Egg with some post-oak (didn't cook them thru).  Made up a sauce with toasted red New Mexican, poblano, and de Arbol chiles, tomatoes, beef broth, oregano, salt, sauteed onions and garlic.  Poured over the beef in my crockpot, added a cinnamon stick and bay leaves, and let it cook on Low for 20 hours.  Dayam the house smelled good this morning.
 
I don't have a griddle, cooking for one, but it would've been handy to cook the tortillas, was just able to fit three into my large skillet:
 

 
Wish I'd let them crisp up just a bit more, but still the best tacos I've ever made.
 

 

Oh yes!  This is short list.

HeavyG

Botch said:

Finally tried birria tacos.  Instead of searing the beef ribs and oxtails in a frypan, I seared them on the Egg with some post-oak (didn't cook them thru).  Made up a sauce with toasted red New Mexican, poblano, and de Arbol chiles, tomatoes, beef broth, oregano, salt, sauteed onions and garlic.  Poured over the beef in my crockpot, added a cinnamon stick and bay leaves, and let it cook on Low for 20 hours.  Dayam the house smelled good this morning.
 
I don't have a griddle, cooking for one, but it would've been handy to cook the tortillas, was just able to fit three into my large skillet:
 

 
Wish I'd let them crisp up just a bit more, but still the best tacos I've ever made.
 

 

You don't have a griddle plate for that fancy new stove of yours??

EzraBrooks

SonVolt said:

I'm about as close as I'll ever get to reverse engineering Pizza Hut's pan pizza circa '80s/'90s. The taste - and most importantly - texture, is spot on.  Why though? Well, Pizza Hut was my first love as a child and I get an occasional craving for that greasy fried dough that's somehow both crunchy and soft at the same time. Still makes me wanna vomit after over-eating. 

I can't even count the number of books I read as a kid when I didn't really want to just so I'd win the free pizza and force my mom and dad to take me to pizza hut.

dbCooper

Botch said:

Finally tried birria tacos.  Instead of searing the beef ribs and oxtails in a frypan, I seared them on the Egg with some post-oak (didn't cook them thru).  Made up a sauce with toasted red New Mexican, poblano, and de Arbol chiles, tomatoes, beef broth, oregano, salt, sauteed onions and garlic.  Poured over the beef in my crockpot, added a cinnamon stick and bay leaves, and let it cook on Low for 20 hours.  Dayam the house smelled good this morning.
 
I don't have a griddle, cooking for one, but it would've been handy to cook the tortillas, was just able to fit three into my large skillet:
 

 
Wish I'd let them crisp up just a bit more, but still the best tacos I've ever made.
 

 

Wow, sounds wonderful and looks even better.  Nice!

caliking

Botch said:

... 


 

Looks and sounds delicious! I'm digging the sauce. 

And, just leaving this here...

Acn

Last night’s pork tenderloin, sautéed shrooms, and broccoli slaw.

Tonight is going to be a quick red lentil soup.

SciAggie

@Botch Nice tacos. We made them this week as well. They are pretty tasty. 

shtgunal3

nolaegghead

solid low-carb chef-ing there shotgun al 3

SonVolt

Clam Chowda w/canned clams and bottled clam juice. Don't judge me.

nolaegghead

SonVolt said:

Clam Chowda w/canned clams and bottled clam juice. Don't judge me.

I do the same with those industrial sized cans from RD.  Make a huge batch, give it to friends, etc.  It's always "The best I've ever had!".  Made hundreds of gallons of the stuff when I was a "chef" back in school.

nolaegghead

PS, maybe it's just me, but tomato based clam chowder is sacrilege.

FarmingPhD

Leftover pit beef and my mashed taters.

Botch

SciAggie said:

@Botch Nice tacos. We made them this week as well. They are pretty tasty. 

Made my first (of many) batch of leftovers, and still couldn't get the tortillas to transmogrify into "shells" the way I wanted (I knew they'd be "greasy" to pick up).  Tomorrow it'll be corn tortilla "stacked enchiladas", eaten with a fork (and a small amount of beef/juice set aside for  some epic scrambled eggs tomorrow morning); I've frozen the rest for later.    

buzd504

nolaegghead said:

PS, maybe it's just me, but tomato based clam chowder is sacrilege.

Ah, manhattan style.  Also not a fan.

Botch

buzd504 said:

nolaegghead said:

PS, maybe it's just me, but tomato based clam chowder is sacrilege.

Ah, manhattan style.  Also not a fan.

One vote here for Manhattan style, you commies.  People who like Boston-style chowder probably ate library paste in gradeschool.  
 
 

 

Acn

Corned beef and cabbage

kl8ton

shtgunal3 said:

I'm assuming you water your garden with that beverage and a real man's drink is just out of the camera shot </troll_comment >

AtomicAtom

Pork chops, red beans and rice, and some corn we froze from the garden!

SonVolt

Botch said:

SciAggie said:

@Botch Nice tacos. We made them this week as well. They are pretty tasty. 

Made my first (of many) batch of leftovers, and still couldn't get the tortillas to transmogrify into "shells" the way I wanted (I knew they'd be "greasy" to pick up).  Tomorrow it'll be corn tortilla "stacked enchiladas", eaten with a fork (and a small amount of beef/juice set aside for  some epic scrambled eggs tomorrow morning); I've frozen the rest for later.    

What texture you going for with the taco shells? 

shtgunal3

@kl8ton I’ll take that and move on. 

JohnInCarolina

Botch said:

buzd504 said:

nolaegghead said:

PS, maybe it's just me, but tomato based clam chowder is sacrilege.

Ah, manhattan style.  Also not a fan.

One vote here for Manhattan style, you commies. 

I think you have this backwards, Botch.  The commies are the guys who actually like the red stuff in their chowdah, not the other way around...

fishlessman

im ok with a little tomatoes in my chowder, the broth should be clear though. my versions a little different though. no way with the manhatten, tastes like campbells alphabet soup

Botch

Breakfast Tots!
My local grocer had these cool, single-serving Lodge pan thingies, and the day after I bought one, Sam The Cooking Guy™ came thru with this recipe, which was perfect.
 

 
I spread out about a dozen tots in my new cast-iron dish, into the toaster oven, meanwhile fried up some mexican chorizo (not spanish/portuguese) along with some minced green pepper.  
When the tots were crispy I spread the chorizo mixture on top, then a handful of mexican cheese, and back under the broiler to melt.  Here Sam poached an egg to put on top, but since I already had a frypan warm and slicked up with that wonderful spicy red chorizo grease, I fried the egg instead; intended as a sunny-side up, but because I took the trouble to pull out my camera, my thumb went thru the yolk, gah.  Here's a pic, pre-egg:  
 

 
This was pretty tasty, and the cast iron kept the food hot from start to finish; this'll be going into my regular breakfast rotation.  

SamIAm2

@Botch -now you have me thinking I need another of those cast iron pans to make that breakfast outside. Thanks for the idea. STCG is now in my bookmarks

Botch

SamIAm2 said:

STCG is now in my bookmarks

I forgot the Disclaimer; he's NSFW/NSFH (he is a hoot, though).  

shtgunal3

4.5 hours in and moving along nicely

Wolfpack

My first 48 hr chuck roast- getting ready for the sear.