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What Are You Chef-ing Tonight, Dr?

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Comments

  • Hook_emHornsfan_74
    Hook_emHornsfan_74 Posts: 1,504
    nolaegghead said:
    *buurrrp*. Meatloaf.
    Man I love me some meatloaf.  Problem is SWMBO, not so much.  I need to make some if and when she goes out of town.  lol
    Midland, TX XLBGE
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  • MediumRarely
    MediumRarely Posts: 270
    Hook_emHornsfan_74 said:
    nolaegghead said:
    *buurrrp*. Meatloaf.
    Man I love me some meatloaf.  Problem is SWMBO, not so much.  I need to make some if and when she goes out of town.  lol
    Or prepare a buffet dinner. One main her absolute fav, the other meatloaf. Of course, this is a much more complicated recipe for meatloaf.

    Always act so that you can tell the truth about how you act.


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  • nolaegghead
    nolaegghead Posts: 42,109

    ______________________________________________
    I love lamp..
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  • GrateEggspectations
    GrateEggspectations Posts: 11,517
    nolaegghead said:
    Threw some boneless leg o lamb in the SV.  I’ll fish it out later tonight and sear.
    Sharpies are truly the sous-vidder’s friend. I do the exact same, but also usually include weight so that I can see how well my stores align with recipes at first glance. 
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  • kl8ton
    kl8ton Posts: 6,396

    Experimenting with round steaks. I probably have 40 of them at 1# each.  Tonight was caveman to a medium rare finish.  I carmelized onions in butter for an hour as a topper.  The steak seasoning had  cumin in it.  Not sure I liked that. 

    Next round steak I'm going to try to replicate a crispy mandarin beef that my wife used to love getting at a Chinese place that shut down. 






    Large, Medium, MiniMax, 36" Blackstone
    Grand Rapids MI
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  • ColbyLang
    ColbyLang Posts: 4,385
    kl8ton said:

    Experimenting with round steaks. I probably have 40 of them at 1# each.  Tonight was caveman to a medium rare finish.  I carmelized onions in butter for an hour as a topper.  The steak seasoning had  cumin in it.  Not sure I liked that. 

    Next round steak I'm going to try to replicate a crispy mandarin beef that my wife used to love getting at a Chinese place that shut down. 






    Around the south, roundsteaks are used for gravy meat
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  • caliking
    caliking Posts: 19,779
    MediumRarely said:

    Great minds think alike! Dinner party tonight - caramelized onion & garlic dip, guacamole, LOL, ratatouille, basil/mint pesto orzo w/peas, fondant sweet potatoes, and my wife's Carrie mango puree/mascarpone panna cotta.




     Your menu sounds delicious!
    Would your wife consider sharing details of the mango panna cotta?

    #1 LBGE December 2012 • #2 SBGE February  2013 • #3 Mini May 2013
    A happy BGE family in Houston, TX.
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  • U_tarded
    U_tarded Posts: 2,083
    MediumRarely said:
    nolaegghead said:
    Threw some boneless leg o lamb in the SV.  I’ll fish it out later tonight and sear.

    Great minds think alike! Dinner party tonight - caramelized onion & garlic dip, guacamole, LOL, ratatouille, basil/mint pesto orzo w/peas, fondant sweet potatoes, and my wife's Carrie mango puree/mascarpone panna cotta.







    Ready to SV (@131F for 6 hours) then dry and chill for 30 minutes, then HEI sear on the Egg. Into the bath @1100 hours.
    I need more information on the caramelized onion and garlic dip.  Please 😄
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  • MediumRarely
    MediumRarely Posts: 270
    caliking said:
    MediumRarely said:

    Great minds think alike! Dinner party tonight - caramelized onion & garlic dip, guacamole, LOL, ratatouille, basil/mint pesto orzo w/peas, fondant sweet potatoes, and my wife's Carrie mango puree/mascarpone panna cotta.




     Your menu sounds delicious!
    Would your wife consider sharing details of the mango panna cotta?
    The day is young. My wife has already changed her mind - now going for more of an individual trifle approach. Layer of mascarpone, thick layer of mango puree, then topped with good dollop/layer of Chantilly cream. Sprinkled with fresh toasted coconut (provided by our neighbor's tree) & finished with a sprig of fresh spearmint. We prefer Carrie mangoes for this (as well as the panna cotta below) due to their low to no fiber content (think the texture of ice cream), flavor profile and sweetness. We do have two Carrie trees as well as a Mellika (& fortunately access to many other varietals that tend to clog up the environment down here). Everyone has problems and issues to deal with in their lives. We are blessed!!!

    She does do mascarpone panna cotta - just not tonight  :(. Here is a link to our base recipe, although we have tweaked it slightly (i.e. lime and sugar content) over the years. Raspberries are certainly delicious, but substitutions are frequent (mango puree...).


    Always act so that you can tell the truth about how you act.


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  • MediumRarely
    MediumRarely Posts: 270
    U_tarded said:
    MediumRarely said:
    nolaegghead said:
    Threw some boneless leg o lamb in the SV.  I’ll fish it out later tonight and sear.

    Great minds think alike! Dinner party tonight - caramelized onion & garlic dip, guacamole, LOL, ratatouille, basil/mint pesto orzo w/peas, fondant sweet potatoes, and my wife's Carrie mango puree/mascarpone panna cotta.







    Ready to SV (@131F for 6 hours) then dry and chill for 30 minutes, then HEI sear on the Egg. Into the bath @1100 hours.
    I need more information on the caramelized onion and garlic dip.  Please 😄

    Busy, busy cooking/prepping for tonight's dinner. But for you... First, for most things not baked, I rarely prepare recipes the same way twice. Always tweaking and adapting to what's in the fridge/pantry/garden/etc. I am pretty sure I started this way back when based on Ina's recipe. Nearly always add caramelized garlic... fresh herbs from the garden, toasted spices, ginger... If you can predict my wife's flavor profile du jour when I start cooking then you have really good idea of what I am doing.... Anyway, here is good starting point for your dipping pleasures. I usually sub home made Greek yogurt for the mayo.



    Always act so that you can tell the truth about how you act.


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  • TideEggHead
    TideEggHead Posts: 1,345
    T-bone steaks and some blackened scallops will be on the menu tonight!


    LBGE
    AL
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  • caliking
    caliking Posts: 19,779
    MediumRarely said:
    caliking said:
    MediumRarely said:

    Great minds think alike! Dinner party tonight - caramelized onion & garlic dip, guacamole, LOL, ratatouille, basil/mint pesto orzo w/peas, fondant sweet potatoes, and my wife's Carrie mango puree/mascarpone panna cotta.




     Your menu sounds delicious!
    Would your wife consider sharing details of the mango panna cotta?
    The day is young. My wife has already changed her mind - now going for more of an individual trifle approach. Layer of mascarpone, thick layer of mango puree, then topped with good dollop/layer of Chantilly cream. Sprinkled with fresh toasted coconut (provided by our neighbor's tree) & finished with a sprig of fresh spearmint. We prefer Carrie mangoes for this (as well as the panna cotta below) due to their low to no fiber content (think the texture of ice cream), flavor profile and sweetness. We do have two Carrie trees as well as a Mellika (& fortunately access to many other varietals that tend to clog up the environment down here). Everyone has problems and issues to deal with in their lives. We are blessed!!!

    She does do mascarpone panna cotta - just not tonight  :(. Here is a link to our base recipe, although we have tweaked it slightly (i.e. lime and sugar content) over the years. Raspberries are certainly delicious, but substitutions are frequent (mango puree...).


    As if we didn't hate you enough, for the oceanfront life =)

    Thanks for the recipe. I'll try them this summer, when we start getting some mangoes.

    #1 LBGE December 2012 • #2 SBGE February  2013 • #3 Mini May 2013
    A happy BGE family in Houston, TX.
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  • kl8ton
    kl8ton Posts: 6,396
    Wife made French Onion soup!  Amazing!  No pics so it didn't happen.  
    Large, Medium, MiniMax, 36" Blackstone
    Grand Rapids MI
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  • lousubcap
    lousubcap Posts: 36,670
    @MediumRarely - That is one he!! of a banquet right there.  Everything looks perfect.  Great flash sear pic as well.  Congrats across the board. 
    I'm sure the guests were blown away or is that the norm for you??  B)
    Louisville; Rolling smoke in the neighbourhood.  Life is too short for light/lite beer!  Seems I'm livin in a transitional period. CHEETO (aka Agent Orange) makes Nixon look like a saint.  
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  • GrateEggspectations
    GrateEggspectations Posts: 11,517
    Just one question, @MediumRarely - How do I get onto your invitee list?

    Great looking grub and evening. 
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  • MediumRarely
    MediumRarely Posts: 270
    lousubcap said:
    @MediumRarely - That is one he!! of a banquet right there.  Everything looks perfect.  Great flash sear pic as well.  Congrats across the board. 
    I'm sure the guests were blown away or is that the norm for you??  B)

    It was a very nice evening all around. We try to do a dinner party at least once a month. All the dishes last night were relatively simple - we just use fresh ingredients, plan a bit ahead and pay attention to the details. One key ingredient is to assure the people you surround yourself with are good eggs, enjoy life and give back. The food is typically memorable, however our guests are priceless.

    Always act so that you can tell the truth about how you act.


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  • MediumRarely
    MediumRarely Posts: 270
    GrateEggspectations said:
    Just one question, @MediumRarely - How do I get onto your invitee list?

    Great looking grub and evening.
    Thanks so much! It could be just a 1,200 mile flight from MIA on an ESE heading. Plus, a bit of sucking up to my wife wouldn't hurt.

    Note that I am pretty much immune to that behavior since I was really good at it for 50 years, have pretty much retired, and have had my surgically implanted knee-pads removed.

    Always act so that you can tell the truth about how you act.


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  • JohnInCarolina
    JohnInCarolina Posts: 34,668
    MediumRarely said:
    lousubcap said:
    @MediumRarely - That is one he!! of a banquet right there.  Everything looks perfect.  Great flash sear pic as well.  Congrats across the board. 
    I'm sure the guests were blown away or is that the norm for you??  B)

    It was a very nice evening all around. We try to do a dinner party at least once a month. All the dishes last night were relatively simple - we just use fresh ingredients, plan a bit ahead and pay attention to the details. One key ingredient is to assure the people you surround yourself with are good eggs, enjoy life and give back. The food is typically memorable, however our guests are priceless.
    I don’t know what you did to get to this point in your life, but it was obviously a lot of the right choices.  Bravo.  You are living the dream!
    "I've made a note never to piss you two off." - Stike

    "The truth is, these are not very bright guys, and things got out of hand." - Deep Throat
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