What Are You Chef-ing Tonight, Dr?

Dyal_SC · April 13

Great looking cooks from everyone!

caliking · April 13

Lookin' good, JIC!

lousubcap · April 13

Rolling in after some great golf in Augusta. @JohnInCarolina - how do you finish the tower with the bacon?

Canugghead · April 14

@JohnInCarolina That looks insane! Is that a Trompo King?

caliking · April 14

BeanHead said:

Well @Botch I love hatch and you should try this… make my green sauce out of the least expensive produce. Tomatillos are 99c a pound now and hatch are $2.65. When that dynamic shifts my green sauce will be hatch based.

I'd hit that. I wish I was better at making enchiladas. I'm a fan, but the family doesn't care for them as much.

JohnInCarolina · April 14

lousubcap said:

Rolling in after some great golf in Augusta. @JohnInCarolina - how do you finish the tower with the bacon?

I shave off parts as it’s cooking and getting some char, then throw it back in the Egg. This repeats a few times.

The protein/onion/pineapple shavings are then chopped up for tacos. Top with whatever you like.

Canugghead said:

@JohnInCarolina That looks insane! Is that a Trompo King?

Yes sir.

CodyA88 · April 14

BeanHead said:

Made a green enchilada sauce from the garlic, tomatillos, and jalapeños I cooked yesterday (first on coals to char followed by elevated to the cast iron grate to soften). Stuffed corn and flour mixed tortillas with some of the sauce, leftover smoked pulled pork, a couple bits of leftover balsamic chicken, about a cup of leftover acorn squash risotto, and 1/4 tub of ricotta that didn’t have much more of a life expectancy. Baking for about an hour before topping with some cheese to brown. Will have fresh for lunch today and freeze 4-5 lunches for us to take to work. This is my favorite way to use up leftovers and one of DH’s favorites for work lunches so it is a win win.

oh hell ya

GrateEggspectations · April 14

Shanghai noodles with sweet onion, bell pepper, celery, carrot, scallions, ginger, garlic, tofu and beef tenderloin.

(No one can accuse me of being a good photographer.)

Image: https://us.v-cdn.net/5017260/uploads/editor/w3/4gszvudc8ref.jpeg

bluebird66 · April 14

BeanHead said:

Made a green enchilada sauce from the garlic, tomatillos, and jalapeños I cooked yesterday (first on coals to char followed by elevated to the cast iron grate to soften). Stuffed corn and flour mixed tortillas with some of the sauce, leftover smoked pulled pork, a couple bits of leftover balsamic chicken, about a cup of leftover acorn squash risotto, and 1/4 tub of ricotta that didn’t have much more of a life expectancy. Baking for about an hour before topping with some cheese to brown. Will have fresh for lunch today and freeze 4-5 lunches for us to take to work. This is my favorite way to use up leftovers and one of DH’s favorites for work lunches so it is a win win.

Wow, that looks fantastic!

BeanHead · April 14

JohnInCarolina said:

If I wanted to buy a tower pan like this what would I call it to find this one?

DoubleEgger · April 14

BeanHead said:

JohnInCarolina said:

If I wanted to buy a tower pan like this what would I call it to find this one?

That might lead you down a rabbit hole to buy a cooker that can accommodate a tall item like that.

kl8ton · April 14

BeanHead said:

JohnInCarolina said:

If I wanted to buy a tower pan like this what would I call it to find this one?

I don't know if his pan is integrated or not. I have one of these:

https://ceramicgrillstore.com/products/vertical-skewer-set-tacos-al-pastor?currency=USD&srsltid=AfmBOorGH3Py0UJjfJBPpACKQ8Cv5yAchH4ntuCSQTs6L7l2vHtmH1DT4r4&utm_campaign=sag_organic&utm_content=sag_organic&utm_medium=product_sync&utm_source=google&variant=21185929740346

I have yet to use it. Shame on me.

BeanHead · April 14

DoubleEgger said:

BeanHead said:

JohnInCarolina said:

If I wanted to buy a tower pan like this what would I call it to find this one?

That might lead you down a rabbit hole to buy a cooker that can accommodate a tall item like that.

Looks like it would fit in the XL. If not I’m gonna need a 2x

MasterC · April 14

Pineapple and a skewer works.

BeanHead · April 14

That looks like a
winner! And my DH will
thank you for
keep another gadget out of the house.

BeanHead · April 14

Imitation crab salad with a spicy mayo dressing and the smoked pickled golden beets and eggs from last weekends cook.

JohnInCarolina · April 15

BeanHead said:

That looks like a
winner! And my DH will
thank you for
keep another gadget out of the house.

I will say that the handles at the bottom come in handy, because I take it out and shave off the outer layer once it has some char, then put it back on the Egg. And it all fits inside a Large, no problem.

Mine is one of these I think:

https://www.amazon.com/Stainless-Steel-Pastor-Vertical-Skewer/

Dyal_SC · April 15

Have barely cooked at home lately, much less used the egg. I did grill up some sliders yesterday. Fun cook, albeit simple. Salt, wash-your-sister sauce and cheddar squares.

caliking · April 15

I disliked @Dyal_SC … burgers call for ‘Murican cheese

Any other just doesn’t melt right.

BeanHead · April 15

Thanks @JohnInCarolina it has been ordered!

Dyal_SC · April 15

The cheddar squares really do taste better unmelted, so I liked your comment! 😜

caliking · April 15

Dyal_SC said:

The cheddar squares really do taste better unmelted, so I liked your comment! 😜

Just giving you the business

I'd house at least half of those.

JohnInCarolina · April 15

BeanHead said:

Thanks @JohnInCarolina it has been ordered!

Great! Not too many grill accessories these days that come in under $20. I look forward to seeing your al pastor!

Dyal_SC · April 15

Got some country style ribs on low and slow. Rockwood is such a good quality clean charcoal that all you smell is the sweet smoky aroma of the JD whiskey wood chips. When I was using rockwood alone the other day, even my wife said, “that must be some really good charcoal you’re using, because the smoke is invisible.” All you could see was the energy radiating from the daisy wheel. 😄

Dyal_SC · April 15

Finished product.

GrateEggspectations · April 15

@Dyal_SC

Good eats await. And sounds like you married very well!

Botch · April 15

Polish Cabbage Roll soup:

Image: https://us.v-cdn.net/5017260/uploads/editor/po/fm8ee3csnuia.jpg

I love cabbage rolls, but they're fussy to make and don't reheat very well. Food Wishes/Chef John dropped this recipe last week, sounds like it solves both issues, and I had to print it out.
Hardest part about making this is dicing an onion, super-easy (and any recipe that begins with a whole stick of butter is bound to be good!). I substituted ground pork for ground beef, can't remember what Mom used (and I don't know if her recipe was German (her Mom) or Norwegian (her MIL), and I will add a Tbs of smoked paprika to the recipe next time.
I will also make only half a recipe next time; good grief; I'll be eating this until May. One thing I do when I make a soup or stew with rice is, once everything's in but the rice, I'll scoop four ladles into a smaller pot, cool the main batch and put in the fridge, then reheat the small pot with 1/4 cup rice; then repeat that the next day until the main batch is gone or I've gotten sick of it. TFL.

caliking · April 16

That looks so damnn good @Botch!

Its already pretty warm down here, so soup/stew season is kinda done, but I'll try and remember this one for later.

kl8ton · April 16

Botch said:

Polish Cabbage Roll soup:

I love cabbage rolls, but they're fussy to make and don't reheat very well. Food Wishes/Chef John dropped this recipe last week, sounds like it solves both issues, and I had to print it out.
Hardest part about making this is dicing an onion, super-easy (and any recipe that begins with a whole stick of butter is bound to be good!). I substituted ground pork for ground beef, can't remember what Mom used (and I don't know if her recipe was German (her Mom) or Norwegian (her MIL), and I will add a Tbs of smoked paprika to the recipe next time.
I will also make only half a recipe next time; good grief; I'll be eating this until May. One thing I do when I make a soup or stew with rice is, once everything's in but the rice, I'll scoop four ladles into a smaller pot, cool the main batch and put in the fridge, then reheat the small pot with 1/4 cup rice; then repeat that the next day until the main batch is gone or I've gotten sick of it. TFL.

Looks great! Your bowls do not have the same pattern as your plates?

caliking · April 16

Dyal_SC said:

Finished product.

Good grief... that looks amazing on all counts.

What Are You Chef-ing Tonight, Dr?

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