What Are You Chef-ing Tonight, Dr?

johnmitchell · March 1

@CP92 Scrumptious 😋😋

johnmitchell · March 1

Prepping for Peri Peri chicken livers.

johnmitchell · March 1

This is the recipe. I use Nando’s peri peri and also do a half quantity of all ingredients. I use the whole bottle of peri peri

JohnInCarolina · March 1

French-onion pasta, with sausage and kielbasa:

johnmitchell · March 1

johnmitchell said:

Prepping for Peri Peri chicken livers.

johnmitchell · March 1

Image: https://us.v-cdn.net/5017260/uploads/editor/wc/nbrt921qlb7i.jpeg

GrateEggspectations · March 2

Quite the cooks happening here.

Beautiful pasta dish, @JohnInCarolina.

Looks like your sauce developed beautifully, @johnmitchell. That’ll eat well!

GrateEggspectations · March 2

Wife made the comment that we don’t often make steak for the kids. Had already set my sights on wings, but we compromised and made both. Got the kids involved on the cooks. They seasoned the proteins and then baked the chicken and also seared the steaks (filet mignon) before cooking the asparagus. Served the steak and wings with a garlicky kale salad, sautéed asparagus, and roasted potatoes.

Kind of an unorthodox hodgepodge, but there were no complaints.

lousubcap · March 2

Love the $$ shots!!

Hook_emHornsfan_74 · March 2

JohnInCarolina said:

French-onion pasta, with sausage and kielbasa:

That looks great and sounds interesting. Do you happen to have details on this or a recipe? The wife loves french-onion soup. This could be a great spin on that. TIA

JohnInCarolina · March 2

Hook_emHornsfan_74 said:

JohnInCarolina said:

French-onion pasta, with sausage and kielbasa:

That looks great and sounds interesting. Do you happen to have details on this or a recipe? The wife loves french-onion soup. This could be a great spin on that. TIA

I basically follow this recipe:

https://www.erinliveswhole.com/sausage-french-onion-pasta/

With the following changes: add in some sliced and smoked kielbasa, and add a healthy dose of grated gruyère cheese (about the same amount as parm). It’s friggin delicious.

Hook_emHornsfan_74 · March 2

JohnInCarolina said:

Hook_emHornsfan_74 said:

JohnInCarolina said:

French-onion pasta, with sausage and kielbasa:

That looks great and sounds interesting. Do you happen to have details on this or a recipe? The wife loves french-onion soup. This could be a great spin on that. TIA

I basically follow this recipe:

https://www.erinliveswhole.com/sausage-french-onion-pasta/

With the following changes: add in some sliced and smoked kielbasa, and add a healthy dose of grated gruyère cheese (about the same amount as parm). It’s friggin delicious.

Thanks!

MasterC · March 3

Cheeseburger topped with a mixture of Dukes, whole grain garlic mustard and a massive amount of chop bacon ends

Campbell2N · March 3

GrateEggspectations said:

Wife made the comment that we don’t often make steak for the kids. Had already set my sights on wings, but we compromised and made both. Got the kids involved on the cooks. They seasoned the proteins and then baked the chicken and also seared the steaks (filet mignon) before cooking the asparagus. Served the steak and wings with a garlicky kale salad, sautéed asparagus, and roasted potatoes.

Kind of an unorthodox hodgepodge, but there were no complaints.

Holy good looking meal there! Those wings look divine.

Gonna need to ask for the recipe for the garlic kale salad if you don’t mind. That looks amazing as its own meal.

GrateEggspectations · March 3

@Campbell2N

Thanks! The salad is actually a bit of a cheater, in that I didn’t have to do much prep. The kale mix is off the shelf from Costco. I dressed it with Renée’s Mighty Caesar dressing and then mixed in olive oil and apple cider vinegar - to thin the consistency and introduce more acid. I also crushed up some mini garlic toast crackers to use as croutons.

I can’t say enough good things about the Renée’s. Miles ahead of any other garlic dressing I’ve tried. It had been a staple of our fridge for years; we’re never even without a backup at the ready! Great as a pizza or sandwich dipper too.

Hook_emHornsfan_74 · March 4

JohnInCarolina said:

Hook_emHornsfan_74 said:

JohnInCarolina said:

French-onion pasta, with sausage and kielbasa:

That looks great and sounds interesting. Do you happen to have details on this or a recipe? The wife loves french-onion soup. This could be a great spin on that. TIA

I basically follow this recipe:

https://www.erinliveswhole.com/sausage-french-onion-pasta/

With the following changes: add in some sliced and smoked kielbasa, and add a healthy dose of grated gruyère cheese (about the same amount as parm). It’s friggin delicious.

Thanks!

GrateEggspectations · March 7

Short on time, so a bit of a cheater here.

Butter chicken burgers (not homemade, but freshly made), with a curry sauce, mayo, my homemade mango chutney, tomato, cucumbers and red onion. Served with a kale salad.

Took some time for a romp in the margins.

johnmitchell · March 7

Looks delicious 😋

GrateEggspectations · March 7

Basic breakfast sandwich on a Montreal style bagel.

MasterC · March 9

Beef beefy beef

with a salad and a sour

BigGreenKev · March 10

GrateEggspectations said:

Short on time, so a bit of a cheater here.

Butter chicken burgers (not homemade, but freshly made), with a curry sauce, mayo, my homemade mango chutney, tomato, cucumbers and red onion. Served with a kale salad.

Took some time for a romp in the margins.

Food looks good but that guitar is the star!!!

DoubleEgger · March 11

A “romp in the margins” apparently doesn’t mean what I think it does.

MasterC · March 11

Garlic chicken and asparagus

Botch · March 12

Gringo Tacos:

Image: https://us.v-cdn.net/5017260/uploads/editor/tz/jfvspqy7q172.jpg

Made kind of a happy discovery.
I love raw onions, but they don't love me; they make me blow up like a balloon with various associated gastric distresses to follow. Cooked, I'm fine. Well, Rick Bayless always insisted you should rinse your cut onions (white only!) under cold running water, which removes most of their bite, when used raw in salsas and guac. Well, I finally remembered to try that, made up some pico de gallo, and rinsed the onion first. No gas! Not quite sure how this works, as I'm still crushing onion cells as I chew the bits, but I'm glad it does. I made the pico yesterday and it still smells fresh, not like old onions.

Dyal_SC · March 13

Been a busy several weeks, but got to use the egg a few times. More times than not, it’s meal prepping.

Had a coupla snow days earlier this year. Can’t recall if I posted this or not. Some simple stoneground grits, gravy and fried venison steak.

Some country style ribs that I sliced up thin.

Some real ribs

And air fryer brats. Air fried 2 packs at 360 deg for about 15 minutes or until they had a nice color. This has been one my go to for brats. Super simple and they turn out perfect.

Edit: Oh and some chicken thighs and pork chops.

lousubcap · March 13

@Dyal_SC - glad you have again surfaced and in great style. Sweet photos above. I'm sure all enjoyed especially your twins.

bluebird66 · March 13

@Dyal_SC You're killing it with these cooks!

Canugghead · March 14

Image: https://us.v-cdn.net/5017260/uploads/editor/q5/h962i0nv4hn6.jpg

lousubcap · March 14

@Canugghead - always a banquet and quite a pizza output right there. Given the track record, I'm sure the final banquet will include several more top shelf groceries. Way to get it done.

Canugghead · March 14

Thanks @lousubcap but no big get together on a snowy weeknight.

What Are You Chef-ing Tonight, Dr?

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