What Are You Chef-ing Tonight, Dr?

ColbyLang · September 3

@BeanHead, we do that meal regularly with speckled trout. Delicious and easy!!

BeanHead · September 3

I bet that would be good with trout!

BeanHead · September 3

This isn’t even close to a BGE recipe (so sorry Cap it won’t be a stand alone…)…

BeanHead · September 3

https://www.tasteofhome.com/recipes/crab-sushi-dip/#RecipeCard I changed the recipe a bit by adding thickened soy glaze to the top instead of floating in soy and I added a Tbs of Sriracha to the crab mix. It received 5⭐️ from my DH.

Acn · September 4

Last couple of nights, ropa vieja in the slow cooker over cauliflower rice and chicken thighs with beans and Brussels sprouts.

lousubcap · September 4

I would crush that independent of origin. Great recipe and execution. Very artistic use of the sauces.

johnmitchell · September 4

Pedestrian Thursday night meal. Dixie pork chops over mash. Very tasty 😋

Canugghead · September 4

@johnmitchell I can inhale that, you did it justice with fine china, Cap may be disappointed though

caliking · September 5

I'd hit that @johnmitchell !

caliking · September 5

Acn said:

Last couple of nights, ropa vieja in the slow cooker over cauliflower rice and chicken thighs with beans and Brussels sprouts.

Two very fine looking meals @Acn

BeanHead · September 5

Darn @johnmitchell now I want chops with gravy and mash!

GrateEggspectations · September 5

@johnmitchell

Yes sir!

Botch · September 5

Lazy Man's jerk chicken. Saw this bottle of marinade at the Commissary yesterday, and had already picked up some thighs, so gave it a try. Marinated for an hour (not the 15 minutes stated on the bottle), and grilled.

It was meh. Think I'll use up the 2/3rds bottle left and marinate overnight with more thighs, see if that helps.

GrateEggspectations · September 5

Botch said:

Lazy Man's jerk chicken. Saw this bottle of marinade at the Commissary yesterday, and had already picked up some thighs, so gave it a try. Marinated for an hour (not the 15 minutes stated on the bottle), and grilled.

It was meh. Think I'll use up the 2/3rds bottle left and marinate overnight with more thighs, see if that helps.

Still looks pretty crushable!

But if not, our buddy @paolo’s got your remedy in hand!

BeanHead · September 6

@Botch do you have any hot peppers on hand? I bet half a blended habanero and a couple cloves of mashed garlic (and perhaps a couple dashes of allspice) would give you a better jerk. I used a premade jerk once (but not that brand) and it was lacking those flavors and sour orange. I mix my own jerk blend but that will need to be a standalone post for another day.

lousubcap · September 6

Best jerk seasoning I have found is Walkerswood hot & spicy. Great flavour (nod) profile.

Ragingirishman2 · September 6

lousubcap said:

Killing it. Time to surface these banquets in stand-alone style.
You all have too much talent to keep it buried here.
Okay-off this mini soap-box for a while.

Thanks for the kind words. I’m working on a cook for tomorrow that will be worthy of its own thread. The beef is dry brining as I type.

Ozzie_Isaac · September 6

Posted this is the dead “Friday” thread, but wanted to share:

We made vegetarian Texas chili - pretty tasty. Used a chili paste from the middle eastern store to boost it some. The proprietor looked at us and laughed and said you must be from North Africa? Nope, never tried it, but we wanted to give it a shot, he laughed and said okay. We chatted about how he used to eat it in tuna fish with bread and olive oil, but be careful it’s very hot! We thanked him for his advice and still got it. The flavor was phenomenal and the burn perfect. Built up relatively quickly, plateau for about 5 minutes, then gently settled down (that was a teaspoon eaten straight). Really liked it and added 3/4 of the can to the chili. Great flavor and gentle burn at the end of the bite. This will become a staple. If you have a chance recommend you pick some up. (Ignore vanilla random pic order)

BeanHead · September 6

@Ozzie_Isaac it makes me LOL to think of a vegetarian Texas chili based on how hard the Texans I know judge any chili that includes beans. I am a fan of beans and harissa so I am gonna bet that your chili is a fantastic slow burn that this Texas transplant would enjoy.

Canugghead · September 6

lousubcap said:

Best jerk seasoning I have found is Walkerswood hot & spicy. Great flavour (nod) profile.

Haha, I went overboard and bought this 9.25lb (nod) tub from Costco Business Center (nod) probably 7-8 years ago. I divided and chamber sealed them in multiple pouches, they'll last me a lifetime unless the grandkiddos start eating jerk chicken soon

Image: https://us.v-cdn.net/5017260/uploads/editor/t8/lvisji8znlin.png

zaphod · September 6

@Ozzie_Isaac - two carrots up from the vegegrilltarian

GrateEggspectations · September 6

zaphod said:

@Ozzie_Isaac - two carrots up from the vegegrilltarian

I always thought you were a vegetEggarian.

zaphod · September 6

that is clever - i like it!

Canugghead · September 6

vEggetarian?

johnmitchell · September 6

Not egging tonight as we have a lot of lightning around. Decided to roast a couple of Cornish hens, potatoes and butternut in the oven

DoubleEgger · September 6

DoubleEgger · September 6

BeanHead · September 6

Ohhh… @DoubleEgger I want that for dinner!!! Beautiful plate.

lousubcap · September 6

DoubleEgger said:

That is a true banquet right there. I would crush that without regard for any social norms!

BeanHead · September 6

Crab cakes with krab, tomato, avocado, and bacon salad with ranch and sesame seeds (and a splash of sriracha).

What Are You Chef-ing Tonight, Dr?

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