3000 replies to this topic

[Norm Matthews]

I have my smoker going with a small 2 lb. brisket. The picture is as of now, three hours in. I figure since it is so small it will be done in another three. Going to try making some potatoes O'Brien with some Sun Chokes added in as one of the sides.

Edited by Norm Matthews, 11 June 2012 - 01:05 PM.

[robirdstx]

So many great looking meals! Very inspirational!

Here are some of the meals I have made over the last six weeks:



Sriracha Butter Shrimp



Tamarind Wings (Thanks to Anna N for posting the recipe link)



Nigel Slater's Curry Chicken over rice



Sichuan Boneless Chicken (a Martin Yan recipe)



Tangy Pan Fried Tilapia



Grilled Chicken Thighs, Cole Slaw and Green Beans



Grilled Lamb Rib Chops and Herbed White Beans



Spicy Beef in Lettuce Cups



Spicy Red Pork and Bean Chili over Pasta



Mesquite Smoked Spatchcock Chicken (on new electric smoker received as a gift from inlaws)



Grilled Rib Eye and Zucchini

[Anna N]

.......
Here are some of the meals I have made over the last six weeks:

...............

WOW - I want to eat at your house!

[rotuts]

stunning recent posts!

[robirdstx]

.......
Here are some of the meals I have made over the last six weeks:

...............

WOW - I want to eat at your house!

Thanks Anna! Come on down, anytime. We could even do lunch. ;)

[mgaretz]

So many great looking meals! Very inspirational!

Here are some of the meals I have made over the last six weeks:

Mesquite Smoked Spatchcock Chicken (on new electric smoker received as a gift from inlaws)

Wow that chicken looks great. I've been looking at smokers and the "common wisdom" on the web is that you can't get that kind of crispy skin with an electric. So what are the details? Time, temp, brand of smoker, etc.? Thanks!

[patrickamory]

Bruce is that Chiang Mai dipping sauce a nahm prik? or something else?

And you know what my next question will be... which cookbook??

[C. sapidus]

Wow, lots of meals that look really good!

Bruce – that caramelized pork sounds like something that I need to try. When you say ‘caramel sauce’ – is that something that you make or buy? I’m assuming that it’s not the jar of stuff in the ice cream aisle? Or is it???

Kim – Thank you! You can buy caramel sauce at an Asian market, or you can make it yourself. It is simply sugar browned to a color somewhere between blackstrap molasses and black coffee. Might be interesting on vanilla ice cream . . .

Bruce is that Chiang Mai dipping sauce a nahm prik? or something else?

And you know what my next question will be... which cookbook??

Patrick – Yes, nam prik ong from Thailand the Beautiful Cookbook

Lively evening. Friends were returning from Russia, so Mrs. C picked up their son (a shrimp fiend) and welcomed them home by making shrimp salad with mango, avocado, tomato, onion, celery, Greek yogurt, and pear pickle, served on hoagie rolls.



Meanwhile, other friends stopped by to drop off their dog, and everyone hung out for a while. Eventually, everyone left and I made our dinner.

Red curry with bay scallops and green beans – kinda improvised, with shallots, garlic, ginger, fish sauce, brown sugar, white pepper, chopped almonds, coconut milk, chile matchsticks, and slivered lime leaves. Family approved, surprisingly.

Coconut rice, bean salad, and a delicious pickle of pear, bell peppers, carrots, ginger, and black peppercorns, home-made by one of Mrs. C’s co-workers.

Edited by C. sapidus, 12 June 2012 - 04:04 AM.

[robirdstx]

So many great looking meals! Very inspirational!

Here are some of the meals I have made over the last six weeks:

Mesquite Smoked Spatchcock Chicken (on new electric smoker received as a gift from inlaws)

Wow that chicken looks great. I've been looking at smokers and the "common wisdom" on the web is that you can't get that kind of crispy skin with an electric. So what are the details? Time, temp, brand of smoker, etc.? Thanks!

Thanks Mark. I was a bit surprised at how dark the skin got but crispy it was not. This unit is just a basic Brinkman smoker and grill and cooked the chicken at about 275 F. I can't get it down to the temperature I want for real low and slow without making modifications or getting a variac (which we are considering).

[Kim Shook]

Xilimmns – I’ve heard other people say that about the Keller fried chicken. I need to try those polenta fries.

Elizabeth – I don’t find anything ordinary or pedestrian about any of your meals and I would gladly dive into that meatloaf and mac and cheese plate right this second!!

Robirdstx – gorgeous meals and I especially love the crust you got on those wings.

Dinner last night was nachos made with flour tortillas:

[Mr Holloway]

Great pics everyone

Got a new grid that will help with the wing cooks


Works pretty good


Shane

[rotuts]

WoW ! innovative NMC (Non Modernist Cuisine). they certainly look spectacular and Im guessing taste as good. I may borrow this and use it with Full Credits your way.

Would you fill us in a little more on the timings and what not? Maybe you can call this Stacked Wings and get a patent !

Did you 'rotate' the different grills? Baste?

This is really fantastic.

many thanks for sharing.

[Mr Holloway]

Thanks Rotuts
The wings were on for about an hour and 450 dome temp.
I did switch the racks halfway through, they also spin, which is handy
The rub for the wings was mixed with some cornstarch which helped the skin crisp up in the Egg

I normally do raised direct, but these work out as well or bettter(less tending/more beer )

Hope this helps
Your welcome to use anything you like

Shane

Edited by Mr Holloway, 12 June 2012 - 10:51 AM.

[rotuts]

Well what's the rig you use that rotates?

The finest Low and Slow book I have ( ie BBQ) is this: By Smoky Hale no less!

http://www.amazon.co...ecue & grilling

snap this up Toot Sweet! it has everything in it. including a pic I guess I cant post of having an old barbers chair that could be put flat for the Beer and the Snooze as you work low and slow.

you will be astonished with the book. Ever had BBQ Baloney? ITs all here

thanks!

[Kouign Aman]

dcarch, your food is so deliberately presented that I have to assume the hilariously funny oil-spill-on-a-plate is intential. Looks delicious, unlike the original. :)

Haha! very interesting reaction to my plate. As it was said, "it's in the eye of the beholder".

I of course will not tell you the hidden subliminal symbolism which I schemed to play games with your subconsciousness.

I suppose, If you were an astrophysicist, you might behold that that circle represents the Black Hole in which it sucks in all matter with a relentless force, so powerful that no electromagnetic energies can escape. No electromagnetic waves means the absence of color and the absence of color equals black. However, the mystery of this Black Hole, dark matter and anti-matter could be explained by the new String Theory, which is represented by the stringy scallions.

dcarch

Not with it surrounded by gulf shrimp. You'd need crab, for the nebula. ;)

[Kouign Aman]

Some recent meals.
Last night was grilled chicken, corn and poblano chilis, sliced tomatos and macaroni/cheese on the side, and strawberries for dessert. Very summer American. No pix.

<politically incorrectly named> hotdogs & tator tots, served with this souvenir from NZ for me, and sriracha for our guest (himself & the munchkin prefer catsup & French's mustard


)


There were more customized frittatas but the pix are out of focus.

and the first caprese of the season, under wraps for a few minutes travel to a friends'.

[harrysnapperorgans]

Love the pumpkin idea. How did you pick a spot for it. I think I would have folded into the bechamel to carry it evenly through but if it was good - what did you do?

I did as an individual layer in the center for two reasons:

1. The pumpkin was fairly spicy and if it is in decent sized lumps, it can be avoided if needed. My 2 and 4 year old boys didn't mind and ate it, but I wasn't sure how it would be received!
2. Pumpkin roasted with chilli is just such a great flavour and when I bite in to a chunk, I want a decent chunk, I feel like mixing it in to the bechamel would sort of dilute that pumkinny goodness

[Kim Shook]

KA – Dogs and Tots! Doesn’t get much better than that. And those strawberries and cream! Wow .

I tried out a Giada recipe last night for dinner:

Prosciutto ravioli with ricotta and spinach topped with oregano butter with sautéed Swiss chard on the side. I didn’t have any prosciutto, so I subbed country ham. I’m not sure why, but I didn’t care for the ravioli. I found the oregano butter too strong and rich. I think that I would have preferred a light cream sauce. Mr. Kim really liked it. I have a lot of filling left, so I’m going to turn it into a manicotti filling and top it with a Bolognese sauce.

[Anna N]

Have been mostly eating leftovers which were non-photogenic for the last few days but today I definitely craved something light and fresh:



I have a borrowed copy of Hot Sour Salty Sweet so hope to enjoy a few meals from that in the coming days.

[Paul Bacino]

SomeTimes its just easier!!

We have a local Greek Place that we love-- So buy the meat, sauce and dressing!! And assemble @ home after a rough work day!!

Yumm..

[Mr Holloway]

Meals and pics look amazing everyone

Some sausage


On the grill


With some fries


Shane

[FrogPrincesse]

Beaituful homemade sausage, Shane. What recipe do you use?

Here are a few recent simple/weeknight meals.

White seabass with basil and cherry tomatoes, cooked in an aluminum foil pouch. Very flavorful and moist. Served with roasted cauliflower.





Grilled Delmonico steak with English peas and caramelized onion foccaccia from Sadie Rose, a local bakery that is associated with my CSA.



Duck sausage from Homegrown Meats; salad with roasted torpedo onions, cherry tomatoes and cotija cheese. The sausage was really delicious.

[Norm Matthews]

Dinner will be later tonight but here are most of the ingredients. We will have a Cuban style chuck steak with chimichurri sauce, nopalitos with tomatoes and onions. baked then fried sweet potatoes and store bought tres leches cake.

[rotuts]

Id love to learn more about the Cuban style Chuck, with perhaps a pic if you can. Many thanks

[harrysnapperorgans]

I made a paella with chicken thighs. Was really, really good, will make again!

[robirdstx]

Great pics everyone

Got a new grid that will help with the wing cooks


Works pretty good


Shane

Great looking wings! DH wants to know when we will be having them here!

[Norm Matthews]

I am glad to answer any question anyone has about the recipe.

The original recipe for Cuban style steak is as follows but we found it too salty and I'm just using adobo seasoning and garlic infused olive oil and broil or grill it for around 25 minuted, depending on thickness.

4 lbs chuck eye steak, 1-inch thick, beef
2 tablespoons garlic-flavored olive oil ( or mix some olive oil with garlic powder or fresh minced garlic)
1 tablespoon cajun seasoning
2 tablespoons adobo seasoning ( with or without pepper)
1 teaspoon salt
1/2 teaspoon black pepper

This is the adobo rub I used. All ingredients that are not already powdered go into a spice grinder until powdered
2 T. allspice berries
2 T. black peppercorns
1 t. cumin seeds
One 1 1/2” cinnamon stick, broken
7 whole cloves
2 T. sweet paprika
1 T. chipotle powder
1 T. ancho chili powder
1/4 C. kosher salt
1/4 C. sugar

I always serve it with chimichurri sauce. Place all ingredients in food processor and puree.

1 cup (packed) fresh Italian parsley
1/2 cup olive oil
1/3 cup red wine vinegar
1/4 cup (packed) fresh cilantro
2 garlic cloves, peeled
3/4 teaspoon dried crushed red pepper
1/2 teaspoon ground cumin
1/2 teaspoon salt

[Norm Matthews]

As requested, here is a picture of the Cuban steak. It was almost ten when Cassie got home so dinner was quite late. The picture was taken in the dark so I am surprised it even turned out at all.

Second picture is of the steak cut up, chimichurri sauce, nopalitos with tomatoes and onions, fried sweet potatoes and corn. Color isn't very good in the pictures. Dessert was fresh juicy peaches and tres leches cake.

Dinner was a hit, I'm told, and Both Charlie and Cassie liked the steak with just the adobo and garlic oil better than with the cajun seasoning, salt and pepper added. Steak was "marinated" with the rub for about three hours before grilling.

Edited by Norm Matthews, 14 June 2012 - 08:56 PM.

[Paul Bacino]

Made two Biscotti tonight!!

Almond/ Orange and Rosemary/Malbar Blk Pepper/ Cashew

[avaserfi]

A stew, kind of.