What Are You Chef-ing Tonight, Dr?

Ozzie_Isaac · October 13

Proud moment - son sent me this photo of two steaks he made last night. Looks like he maybe was paying attention all these years

Sous Vide with cast iron finish.

Canugghead · October 13

Ozzie_Isaac said:

Proud moment - son sent me this photo of two steaks he made last night. Looks like he maybe was paying attention all these years

Sous Vide with cast iron finish.

You should be proud. Double fork for extra credits!

johnmitchell · October 13

@Ozzie_Isaac proud dad for sure👏👏

Buckwoody Egger · October 13

just got around to slicing two 1lb flatiron pieces that i cooked ahead on saturday night. grilled other dinner and threw this in after.

basically just covered in montreal steak seasoning and let her rip. pulled at around 130. and rested for a bit then threw in the fridge.

today’s lunch was standing up and eating pieces as i cut.

lousubcap · October 13

@fishlessman - I look at paella along the same lines as pizza; gotta have the rice and sofrito like dough and sauce. After that it's whatever you like. Lookin good right there.

YukonRon · October 13

Filet for MY BEAUTIFUL WIFE, and a Ribeye for me. Caesar Salad.

Ozzie_Isaac · October 14

Kitchen Chili

True leftover chili, flavors never the same, this one came out great. Used pretty much everything in fridge that needed to be used up before an upcoming trip.

Ingredients (all leftover) or about to go bad:

1. 15 Shishito Peppers
2. One Habanero Pepper
3. One Serrano Pepper
4. Half white onion
5. Garbanzo Beans
6. Black Beans
7. Salsa
8. Browned Butter
9. Harissa Red Pepper Paste
10. Goat Yogurt
11. Cheddar Cheese
12. Parsley
13. Fried Onions
14.Jasmine Rice
15. Sliced Broccoli stems marinated in Tamari Sauce (gluten free soy sauce)
16. Chicken Fat
17. Diced and fried bacon pieces + bacon fat
18. Red Kidney Beans
19. Chicken Stock
20. Garlic

Sliced shishito peppers and roasted them in some of the browned butter.

Chopped the garbanzo beans, chipotle peppers, and marinated broccoli in the food processor for about 1 minute. Gave a rough chop about texture of hamburger.

Sauted onions in bacon fat and bacon bits. Added the chicken fat and kicked heat to high and added salsa and cooked down for about 5 minutes on high heat. Added garlic and sauted more.

Added chopped mixture and harissa pepper paste to sauted onions and salsa mixture. Sauted for about 10 minutes constantly stirring. Added the reserved liquid from garbanzo beans, and added black beans, kidney beans, and the habanero and Serrano and continued to cook down at about 285 degrees.

Added roasted shishito peppers and brown butter from roasting pan to the chili mixture.

Continued to cook it all at a low simmer for about 30 minutes, then added 3/4 cup of washed jasmine rice and 2 cups chicken stock. Reduced heat to 209 degrees and cooked for another 1,5 hrs.

Served two ways - 1 with goat yogurt swirled in (my preferred way) and 1 with chedder cheese and parsley (my partners preferred way)

Really surprised at the overall flavor profile and texture. Was one of the best chilis I’ve made. Wouldn’t recommend making it since buying all the stuff and prepping all the components would be a headache, but a great way to use up left over items and sauces.

Would have been great without bacon, bacon fat, and chicken fat to make it vegetarian, but using up leftover animal products instead of just throwing them out seemed like a better practice. Really good for a basically “free” chili. Everything had been used for dishes over the past few weeks.

Canugghead · October 14

^^^ sounds and looks killer!

Ozzie_Isaac · October 14

Bump

Dyal_SC · October 14

Brisket Gorditas. 😋

Image: https://us.v-cdn.net/5017260/uploads/editor/ws/ci72q5xlsdb5.jpeg

GrateEggspectations · October 15

Yesterday. Fried green tomato BLT sandwiches on homemade stecca bread. Apple cake for dessert (hidden amongst the photos).

kl8ton · October 15

. Everyone just needs to keep bacon at the ready. It's very versatile.

GrateEggspectations · October 19

Chutney, featuring tomatoes from neighbours’ garden and apples that my kids picked.

BeanHead · October 19

Image: https://us.v-cdn.net/5017260/uploads/editor/zp/u4aa2c5thpfq.jpeg

Batch cooking some veggies and poppers. Moved the beets in foil and tomatillos to the coals as I flipped the poppers.

GrateEggspectations · October 19

BeanHead said:

Batch cooking some veggies and poppers. Moved the beets in foil and tomatillos to the coals as I flipped the poppers.

Mind the fingers!!

Botch · October 19

Never seen tomatillos grilled husks-on before; did they burn off in the coals?

BeanHead · October 19

@Botch They scorch a bit but don’t burn off. I have always done them with the paper on so I don’t know if on or off makes a difference.

fishlessman · October 20

chili. 8 pounds beef, dried clies and some fresh poblanoes(1 pound beef to 8 ounce bean ratio for the newenglanders). will be less next time....see if anyone notices

BeanHead · October 21

Image: https://us.v-cdn.net/5017260/uploads/editor/jt/cftk20qs2a45.jpeg

Had a few folks over for an informal dinner party. Made pork tenderloin kabobs with traditional shawarma seasoning. No leftovers 😔

BeanHead · October 21

BeanHead · October 21

Image: https://us.v-cdn.net/5017260/uploads/editor/z5/pwz1q1kq8dmz.jpeg

400°F oven roasted sauce. Took 20 min to roast. Easy veggie heavy dinner.

Ragingirishman2 · October 23

Sous Vide pork chops, then pan seared. So tender and delicious

Paolo · October 23

Pasta alla zucca (pumpkin pasta) and chestnuts.
Still having issues posting some specific pics, so you get only this zoom-in on the pasta

GrateEggspectations · October 23

Fridge was bursting with perishables (won’t characterize this as a problem, as it’s truly a blessing), so got to work making a triple batch of creamy chicken and veg soup last night. Even threw in some cooked, leftover rice upon my intelligent wife’s urging. Vac sealed and froze two thirds of the soup and saved the remaining third for tonight’s dinner. We had thought my wife would grab a loaf of bread from somewhere on route home from her work, but she forgot, so I worked quickly to make a soda bread that fit the bill perfectly. Served the bread with cheeses (Presidente Brie, Beemster Gouda and a fresh Parmesan) along with a green tomato chutney I made within the last week. Both the soup and chutney were heavy on fresh vegetables supplied by kind neighbours. The steady supply we have gratefully received over the course of the summer and fall have pushed us to try to make good use of it.

All were happy with results of the soup, bread and chutney and the extra vac sealed and frozen portions of soup mean we can probably enjoy this meal another four or so times with nothing but a simple microwaving.

Washed it all down with a Juicy Ass.

(If you haven’t made soda bread before, you owe it to yourself to try it, in my mind. Simple, quick and hard to screw up, even if you don’t have baking experience. I used this recipe: https://alexandracooks.com/2016/03/11/irish-soda-bread-two-ways/
I didn’t have buttermilk on hand so went the faux-buttermilk route by combining milk and vinegar, as per the alternative suggested within the recipe.)

(Edit: When prepping last night, I was alone with the kids and asked my six year old son to help cut some of the carrots with his plastic chef’s knife while my daughter was practicing music. He loved doing it and being a part of the action, though regrettably, I didn’t get a photo.)

lousubcap · October 24

Great cook and banquet right there, as always. That soup is incredible and bonus points for the magazine quality photo.

Botch · October 24

Killer!

Canugghead · October 24

Phenomenal, but all that work buried in WAYCTD?

Botch · October 24

Pork and broccolini (I checked) w/'shrooms and a sauce with spicy bean paste, oyster sauce and fermented mung beans.

The broccolini stems did not cook enough during the stir-fry, will need to microwave them along with the fresh 'shrooms tomorrow.

Canugghead · October 24

Love that plate of goodness @botch. Looking at it makes me feel at home!

GrateEggspectations · October 24

That looks great, @botch. Just because I’m curious re: broccolini doneness, what’s your M.O. for stir frying? Do you generally try to time the addition of each from toughest to softest?

What Are You Chef-ing Tonight, Dr?

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