What Are You Chef-ing Tonight, Dr?

Ozzie_Isaac · October 7

hoosier_egger said:

I’ve had my eye on an Oak tree the past few days while driving home from work. Just what I thought, chicken of the woods.

Good luck! Hope you don’t die.

zaphod · October 8

Dinner, been meaning to do stuffed peppers for a while, they were a staple when I was growing up. Last corn of the season and mangos for @caliking but he wasn't here so we ate them with ice cream.

Image: https://us.v-cdn.net/5017260/uploads/editor/ik/jxwk7wt9itp7.jpg

Image: https://us.v-cdn.net/5017260/uploads/editor/ps/4cxlez8dl5gc.jpg

Ozzie_Isaac · October 8

zaphod said:

Dinner, been meaning to do stuffed peppers for a while, they were a staple when I was growing up. Last corn of the season and mangos for @caliking but he wasn't here so we ate them with ice cream.

That looks amazing! Mango desert for the win too.

Ozzie_Isaac · October 8

Chef’d some Char Sui last night, had been marinating for 3 days - even sourced some red yeast rice for authentic color and flavor. Forgot pictures.

Did get photo of some Rice Krispie treats I made - these are devilish though. Added a real healthy does of some Ghost Pepper rub. Adds just the right unidentifiable subtle heat at the back of your throat as you eat them.

GrateEggspectations · October 8

@Ozzie_Isaac

Too bad you missed the char sui pictures. Sounds like a winner.

Love the idea of some heat in those Rice Krispie squares. Fun and unexpected.

GrateEggspectations · October 10

Last night’s cook. Salmon, coconut curry with chickpeas, rice and cucumber, tomato and feta salad.

lousubcap · October 10

Salmon finish temp? as I am in the 57-60*C window. Beautiful plating right there.

GrateEggspectations · October 10

Thank you, @lousubcap. Fish was pulled at about 59C (had to look up the F equivalent 🙃). Removed each filet from the pan as it became ready. Very pleased with the doneness.

Canugghead · October 10

@GrateEggspectations Beautiful, right up my alley. The only dislike is lack of cilantro.

GrateEggspectations · October 10

Canugghead said:

@GrateEggspectations Beautiful, right up my alley. The only dislike is lack of cilantro.

Thanks. Are you saying that because I was rather heavy handed with the stuff? 🙂 I don’t find cilantro generally keeps very well, but I had washed, dried and bagged some for another recipe maybe weeks back. Was surprised to see it still showing some signs of life when I saw it in the fridge the night before last, so threw it on the dish to garnish.

johnmitchell · October 10

@GrateEggspectations. That’s a great looking meal 😋

Canugghead · October 10

GrateEggspectations said:

Canugghead said:

@GrateEggspectations Beautiful, right up my alley. The only dislike is lack of cilantro.

Thanks. Are you saying that because I was rather heavy handed with the stuff? 🙂 I don’t find cilantro generally keeps very well, but I had washed, dried and bagged some for another recipe maybe weeks back. Was surprised to see it still showing some signs of life when I saw it in the fridge the night before last, so threw it on the dish to garnish.

My bad, thought it was parsley (blasphemy). Cilantro did justice.
Swmbo also washes, dries, towel wraps and bags cilantro for storage.

Canugghead · October 11

Dug out an aged USDA prime striploin steak that must be at least five years old. SV for an hour at 134 for medium, finished in cold dry CI pan. Since we were running late, we ate it as after dinner snack, really enjoyed the greasy beefy goodness.

Image: https://us.v-cdn.net/5017260/uploads/editor/hg/qsey4s1dxcut.jpg

Image: https://us.v-cdn.net/5017260/uploads/editor/74/fqxm5fpbhjiz.jpg

lousubcap · October 11

That result is JFC-what a finish. That is top shelf snacking right there. Beautiful.

Canugghead · October 11

Thanks Cap, it was a fun cook.

johnmitchell · October 11

@Canugghead. That looks amazing 😋

GrateEggspectations · October 11

What a snack, @Canugghead!

GrateEggspectations · October 11

10 Litres of spaghetti sauce on the stove, to be simmered for three hours. Was a great opportunity to use up some fresh veg and yo capitalize on some ground beef, ground turkey, and hot Italian sausage I had in the freezer, as well as to use some frozen-from-fresh san marzanos. Doubled the recipe, which then called for eight cloves garlic. Used two massive heads instead. House smells wonderful.

Recipe: https://www.ricardocuisine.com/en/recipes/5335-spaghetti-sauce-the-best

Image: https://us.v-cdn.net/5017260/uploads/editor/vk/a5xgpphi5kcv.jpeg

Buckwoody Egger · October 11

@Canugghead great freezer dive and tribute to….

https://en.wikipedia.org/wiki/Iceman_(1984_film)

Canugghead · October 11

Thanks guys. Now I have to watch Iceman 😂, also the movie that JIC recommends.

BeanHead · October 12

Image: https://us.v-cdn.net/5017260/uploads/editor/cm/a31vea9eh5xl.jpeg

I have been using the MM for a lot of quick cooks the last few days so I can maximize football watching time. The burgers chopped and added to blue cheese and ranch wraps were out of this world amazing.

Gulfcoastguy · October 12

Chicken thighs using this rub.

lousubcap · October 13

@BeanHead - love the use of the bleu cheese in those wraps. I need to become more aggressive in its application. Those look great.
Edit-glad you went with some level of pink on the burger meat. Much more flavour (nod) that way.

MasterC · October 13

Another minimax steak.

johnmitchell · October 13

Another weekend of delicious looking cooks😋

Paolo · October 13

GrateEggspectations said:

10 Litres of spaghetti sauce on the stove, to be simmered for three hours. Was a great opportunity to use up some fresh veg and yo capitalize on some ground beef, ground turkey, and hot Italian sausage I had in the freezer, as well as to use some frozen-from-fresh san marzanos. Doubled the recipe, which then called for eight cloves garlic. Used two massive heads instead. House smells wonderful.

Recipe: https://www.ricardocuisine.com/en/recipes/5335-spaghetti-sauce-the-best

That looks great! I don’t know if you are familiar with the term, most people in Italy would refer to it as “ragù”. I do it more or less the same, except with no garlic and usually with just ground beef as stated in the recipe. One additional touch I like is a laurel leaf and a slice of lemon zest.
I also found that my cast iron lodge is a great ragù cooker.
Ragù is fine with any type of pasta but it’s beyond good with homemade fresh tagliatelle.

Paolo · October 13

@BeanHead, @MasterC those fast cooks with the MM look great!
Let’s see how long do I resist before getting one myself

Paolo · October 13

This is my contribution to the weekend cooks exhibit (which, by the way, would all nicely fit as standalone posts!). A couple of fat chix (2.8 kg each) that barely fit my Large in their spatchcock posture

lousubcap · October 13

@MasterC- great results right there and a fine bourbon pour. "Steak and bourbon because no good story ever started with a salad!"

fishlessman · October 13

so many rules to break. added onions, peas, chourico (show-reece). wine sauce of clam juice, clamato, chicken broth, canned fire roasted tomatoes and roasted red peppers and some chardonnay

What Are You Chef-ing Tonight, Dr?

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