What Are You Chef-ing Tonight, Dr?

ColtsFan said:

Huli Huli chicken 

Deets, please!  I've done Peri Peri Cheekun, but haven't heard of Huli Huli.  

The pedestrain huli-huli marinade- smother with Ceasar salad dressing overnight in a bag and then have at it-much simplier.  However, the Ceasar's version is all I have used so cannot compare.  
And yes-The simple Ceasar's was frequently used in Hawaii a few decades ago.  

ColtsFan said:

@Botch
4 lbs BLSL thighs
1 cup brown sugar
3/4 cup soy sauce 
3/4 cup ketchup
1/2 cup pineapple juice 
1 TBL grated ginger 
1 TBL grated garlic
3 TBL ACV

Mix all together and let chill ~6 hours. I grill indirect around 400. Get some char by moving to the outside perimeter 

I wonder how it would be with coconut sugar instead. I’m trying to adapt it to some of the family allergies. I would also have to use tamari sauce instead of regular soy sauce. But this is going into my recipe files.

You guys are killing it.  Just got caught up on this thread! 

JohnInCarolina said:

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lousubcap said:

JohnInCarolina said:

Round two on the sausage stuffed dates.  Getting closer to having these dialed in.

That plate looks incredible.  Love me stuffed dates.
Recipe if allowed.  

Followed this recipe for the red sauce to the letter:

https://www.foodnetwork.com/fnk/recipes/chorizo-stuffed-dates-wrapped-in-bacon-in-red-pepper-sauce-8003834

For the dates, I filet out two and use them both to kind of surround a meatball of sausage.  With the meatball I use half chorizo and half sweet Italian ground sausage.  I wrap that in a full slice of bacon.  Smoke indirect for about 45 min at 350, or until the bacon is crisp.  For the last 15 min I glaze the bacon with a honey-Sriracha mix.

Thanks for sharing. My partner loves dates, meatballs and sriracha, so I can see this being a huge hit in my household. 

GrateEggspectations said:

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JohnInCarolina said:

lousubcap said:

JohnInCarolina said:

Round two on the sausage stuffed dates.  Getting closer to having these dialed in.

That plate looks incredible.  Love me stuffed dates.
Recipe if allowed.  

Followed this recipe for the red sauce to the letter:

https://www.foodnetwork.com/fnk/recipes/chorizo-stuffed-dates-wrapped-in-bacon-in-red-pepper-sauce-8003834

For the dates, I filet out two and use them both to kind of surround a meatball of sausage.  With the meatball I use half chorizo and half sweet Italian ground sausage.  I wrap that in a full slice of bacon.  Smoke indirect for about 45 min at 350, or until the bacon is crisp.  For the last 15 min I glaze the bacon with a honey-Sriracha mix.

Thanks for sharing. My partner loves dates, meatballs and sriracha, so I can see this being a huge hit in my household. 

I can’t open the link at present. Is this an app or a main?

I think it works best as an appetizer, but the wife and I didn't need much more than two of those each last night.  They're pretty filling. 

@Ozzie_Isaac @Thatgrimguy @paqman

Some stellar entries. Varied and yet equally enticing. 

@caliking

Both look great, but it is the garlic Parmesan calling my name just now. 

JohnInCarolina said:

lemon pudding cakes

Nothing more to say, but... deets, please!

JohnInCarolina said:

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caliking said:

JohnInCarolina said:

lemon pudding cakes

Nothing more to say, but... deets, please!

These are easy as it gets:

https://www.onceuponachef.com/recipes/lemon-pudding-cakes.html

Funny how “as easy as it gets” changes the more you cook.  You are like Guga, “This appetizer is easy as it gets!”, then proceed to present an 87 step recipe with 14 unique kitchen gadgets and 3 different cooking devices 😂

That recipe you show is “simple” ingredients but intermediate for skills and technique.

JohnInCarolina said:

show previous quotes

Ozzie_Isaac said:

JohnInCarolina said:

caliking said:

JohnInCarolina said:

lemon pudding cakes

Nothing more to say, but... deets, please!

These are easy as it gets:

https://www.onceuponachef.com/recipes/lemon-pudding-cakes.html

Funny how “as easy as it gets” changes the more you cook.  You are like Guga, “This appetizer is easy as it gets!”, then proceed to present an 87 step recipe with 14 unique kitchen gadgets and 3 different cooking devices 😂

That recipe you show is “simple” ingredients but intermediate for skills and technique.

Haha.  I guess I consider something easy if it turns out well the very first time I make it, and if I can make it within an hour.

But the steps here really aren’t all that difficult.  Probably the only thing that involved any real skill on my part is separating the egg yolks and whites.  

Meringue the first time can be intimidating.  Plus they leave out some of the key details.  Making sure you have no yolk in the white at all, what a soft peak is, what they mean by folding in, etc etc.  It is an easy recipe if you have some of the basic skills down.  Simple recipe with lots of areas to screw it up, will probably still taste great, but I could see it being frustrating.  Heck, even the melting butter can be done wrong, and under to much heat so it separates.

The Blairsville, Ga Sorghum festival Brussels sprouts with bacon crumbles

Foghorn said:

My brother-in-law and his wife are visiting. Tomahawk for them, filets for me and my loving bride. With grilled zucchini and some pao de queijo that we picked up at the farmers market and warmed up for dinner. 

...

...

Perfection.