What Are You Chef-ing Tonight, Dr?

caliking · February 20

Very nicely done, @GrateEggspectations. Kudos to your sous chef.

caliking · February 20

JohnInCarolina said:

Another winner from my lovely and talented spouse:
...

Only thing she changed was to add some dollops of homemade pesto at the end. This is good. She did it in the oven but I’m sure it could be adapted to the BGE, and the smoke might raise it to an eleven.

Good grief... that looks outstanding! Like a margherita skillet dish. Might give this a shot this weekend.

shtgunal3 · February 22

Cold weather food

Buckwoody Egger · February 23

Buckwoody Egger said:

gonna make the lipitor earn its keep one day this week

todays the day. first time doing boneless beef ribs. gonna take them to 170 then put if a foil tray and add sauce.

inspired by this method…
https://www.meatchurch.com/blogs/recipes/beef-party-ribs

potentially thread worthy will see

lousubcap · February 23

I vote for thread worthy. Never have seen boneless beef ribs but I have also not looked for them.
Standing by.

caliking · February 23

Tried Mrs. JIC’s gnocchi and burst tomato dish yesterday, and califam gave it high points 😀

presentation does not look as good, because I kinda swooned when the tomatoes were cooking in the garlic buttery goodness. And, I blitzed the pesto until it looked like baby poop.

Hardly any leftovers, so it must have been good. Will be making this again.

johnmitchell · February 23

Mrs JIC is getting quite the reputation for turning out some awesome meals. Keep them coming 😋

GrateEggspectations · February 23

johnmitchell said:

Mrs JIC is getting quite the reputation for turning out some awesome meals. Keep them coming 😋

Wondering when she’ll get her own profile.

JohnInCarolina · February 23

and tocino de cielo for dessert

Dyal_SC · February 23

GrateEggspectations said:

johnmitchell said:

Mrs JIC is getting quite the reputation for turning out some awesome meals. Keep them coming 😋

Wondering when she’ll get her own profile.

+1 !

johnmitchell · February 24

Home alone..T bone, roast potatoes and a side of horseradish.

Dyal_SC · February 24

Boy howdy! @JohnInCarolina and @johnmitchell

caliking · February 24

@johnmitchell - in case SWMBO asks, I'll vouch that this counts as a salad... the cow was vegetarian, right?

caliking · February 24

JohnInCarolina said:

and tocino de cielo for dessert

i felt movement...

fishlessman · February 24

JohnInCarolina said:

Another winner from my lovely and talented spouse:

Only thing she changed was to add some dollops of homemade pesto at the end. This is good. She did it in the oven but I’m sure it could be adapted to the BGE, and the smoke might raise it to an eleven.

no pics but this was really good, some of the gnocche got a little over cooked during the pan fry but that was some of the best parts to this dish

Corv · February 24

Thank you for the recipe. This isn't something that would typically have crossed my path and I'm glad to see it.

CPFC1905 · February 24

Went to a shop, saw beef, bought beef
Don’t know what cut. 3lbs. 90 minutes at about 170c, direct.

lousubcap · February 24

Great cross-section especially for rolling at 170*C. Thin sliced and horseradish...Away we go!

GrateEggspectations · February 24

@CPFC1905

Looks great. And love that you cooked it without knowing what it was.

JohnInCarolina · February 24

CPFC1905 said:

Went to a shop, saw beef, bought beef
Don’t know what cut. 3lbs. 90 minutes at about 170c, direct.

Gives new meaning to the phrase “mystery meat” !

GrateEggspectations · February 24

Chicken stock with a leftover carcass. Unfortunately, a hole sprung in the first sous vide bag, so about half of the liquid - 1.5L or so - went to the sewer rats.

Pickles, because wifey thought we needed a crate of cucumbers. She thought our in-laws would take some, but they had a bunch already. Also had some fresh dill on the fritz.

caliking · February 24

CPFC1905 said:

Went to a shop, saw beef, bought beef
Don’t know what cut. 3lbs. 90 minutes at about 170c, direct.
...

I see sammiches... Glorious, delicious sammiches.

caliking · February 24

fishlessman said:

JohnInCarolina said:

Another winner from my lovely and talented spouse:
...

...
no pics but this was really good, some of the gnocche got a little over cooked during the pan fry but that was some of the best parts to this dish

If the recipe had called for searing the gnocchi in garlic and butter (brown butter!), more would have made it into my belly vs. the actual dish.

Gulfcoastguy · February 25

JohnInCarolina said:

CPFC1905 said:

Went to a shop, saw beef, bought beef
Don’t know what cut. 3lbs. 90 minutes at about 170c, direct.

Gives new meaning to the phrase “mystery meat” !

Last place at the Derby?

Gulfcoastguy · February 25

CPFC1905 said:

Went to a shop, saw beef, bought beef
Don’t know what cut. 3lbs. 90 minutes at about 170c, direct.
...

I see sammiches... Glorious, delicious sammiches.

French Dip.

JohnInCarolina · February 25

Gulfcoastguy said:

JohnInCarolina said:

CPFC1905 said:

Went to a shop, saw beef, bought beef
Don’t know what cut. 3lbs. 90 minutes at about 170c, direct.

Gives new meaning to the phrase “mystery meat” !

Last place at the Derby?

lol, brutal

Botch · February 25

Gulfcoastguy said:

JohnInCarolina said:

CPFC1905 said:

Went to a shop, saw beef, bought beef
Don’t know what cut. 3lbs. 90 minutes at about 170c, direct.

Gives new meaning to the phrase “mystery meat” !

Last place at the Derby?

Second-to-last...

Roses are red, violets are blue,
Horses that lose, Are soon made into glue.

fishlessman · February 26

caliking said:

fishlessman said:

JohnInCarolina said:

Another winner from my lovely and talented spouse:
...

...
no pics but this was really good, some of the gnocche got a little over cooked during the pan fry but that was some of the best parts to this dish

If the recipe had called for searing the gnocchi in garlic and butter (brown butter!), more would have made it into my belly vs. the actual dish.

i can see that, i did double the garlic and used way more red pepper flakes and went with the oiled and herbed fresh mozz

MasterC · February 26

Sum chicken wings

MasterC · February 26

Getting ready to pull and rest before frying them up

What Are You Chef-ing Tonight, Dr?

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