What Are You Chef-ing Tonight, Dr?

bigguy136 · March 31

Still a bit cold (for me) to cook up daily food on my BGE so a stovetop it is.
I love making breakfast on the weekends and this 3-egg ham/ mushroom omelet did the trick

Image: https://us.v-cdn.net/5017260/uploads/editor/1y/nkhtq5pcmtq5.jpg

And a bit of fluff as I like

Image: https://us.v-cdn.net/5017260/uploads/editor/oa/x0tv6i0zfvhp.jpg

bigguy136 · March 31

We had a nice Saturday a week back so it was time for some smoked mac and cheese. I typically have some pulled pork on hand to add but I didn't so I smoked up a port tenderloin, chopped up and added.

Image: https://us.v-cdn.net/5017260/uploads/editor/q3/78h539ilybzu.jpg

Image: https://us.v-cdn.net/5017260/uploads/editor/i0/ylfcb4xygt7w.jpg

Image: https://us.v-cdn.net/5017260/uploads/editor/66/6bj15pcowim2.jpg

bigguy136 · March 31

Two new macaron flavor flavors I tried last week. Moca and Cappuccino

Image: https://us.v-cdn.net/5017260/uploads/editor/i3/5s80d1gqfeyn.jpg

GrateEggspectations · March 31

The awesomeness is almost overwhelming, @bigguy136.

FrostyEgg · March 31

@bigguy136 you're damn close to me! I live in Elk River.

bigguy136 · April 1

FrostyEgg said:

@bigguy136 you're damn close to me! I live in Elk River.

If spring ever decides to get here, we need to get some food on the egg

GrateEggspectations · April 1

bigguy136 said:

Two new macaron flavor flavors I tried last week. Moca and Cappuccino

When I read “flavor flavors”….

bigguy136 · April 1

GrateEggspectations said:

bigguy136 said:

Two new macaron flavor flavors I tried last week. Moca and Cappuccino

When I read “flavor flavors”….

SHEEEET, sorry. I wish I could use my excuse from work and say it's early and haven't had my coffee yet but no such luck.....

DoubleEgger · April 3

Meal prepping

Image: https://us.v-cdn.net/5017260/uploads/editor/s0/pkdtd1uephia.jpeg

Ozzie_Isaac · April 3

Bok choy, roasted broccoli, sautéed tomatoes, rice, with a fired onion and garlic sauce. A favorite weeknight meal.

Botch · April 3

Mongolian Beef:

GrateEggspectations · April 4

Chicken with lemon, capers, and pickled eggplant.

Served with roasted potatoes and a house spinach salad.

WestAusEgg · April 4

Swordfish and pancetta skewers cooked on my hibachi.

Image: https://us.v-cdn.net/5017260/uploads/editor/f1/0tjpme2tdaq4.jpeg

Botch · April 4

GrateEggspectations said:

Chicken with lemon, capers, and pickled eggplant.

Served with roasted potatoes and a house spinach salad.

Dayam that looks good. I need to remember to try cooking with lemon slices.

GrateEggspectations · April 4

Carbonara.

(Re: The molcajete belonged to my recently deceased, 101 year old grandmother. Maiden voyage for me, but I appreciated the memories it brought back of her. Truly amazing woman. Lived in Mexico for a time, when my father was young, and I wonder if she got it there. Incredibly solid. I used the molcajete to crush 2 teaspoons of peppercorn for the meal.)

Image: https://us.v-cdn.net/5017260/uploads/editor/ck/mbjuxpo15fan.jpeg

Image: https://us.v-cdn.net/5017260/uploads/editor/q7/3vk1ccj7zj1d.jpeg

Image: https://us.v-cdn.net/5017260/uploads/editor/n6/8ddxngoatbcf.jpeg

Paolo · April 5

As usual, an exceptionally good-looking meal, a true Italian specialty, with some interesting additional insights. And it’s also nice to see a tribute to your beloved grandmother.
The average Italian would argue that letting carbonara share a plate with anything else is sacrilege, but I really love how you do things!

Paolo · April 5

And this is from my Easter family lunch.
The table:

The sides (keeping warm on the Egg):

The unavoidable Easter sweet treats:

And the main course pic is missing!
But its two slabs of regular ribs..you now this stuff

Happy Easter to anyone who celebrates this day

Dyal_SC · April 5

Happy Easter! Cooked everything inside today and used my grandmothers china.

Image: https://us.v-cdn.net/5017260/uploads/editor/v4/v5s5epbfr6kc.jpeg

Pork roast was great. Used a bit of an earthy blend of spices (coriander, cumin, sea salt, pepper, garlic powder, turmeric and annato powder). For the glaze, some of my kids’ go squeeze Jurassic peach 😂, honey, a little more annato and a splash of red wine vinegar.