scubadoo97

Made the best of leftover smoke chicken thighs that had been pulled from the bone Diced up a couple small Idaho potatoes and cut up some sweet mini peppers as well as shishito peppers and roasted them in the CSO. Added the pulled chicken near the end to heat and brown up. Exceeded expectations

Constant stirring is okay for some things, but can break down solids in a recipe as they get tender

Egg on arugula with pan roasted potatoes laced with grated orange peel and basil. Gotta love lazy Sunday mornings

Shain, looks like a simple yet delicious dish. I find the most pleasure in simplicity. It's the combination of ingredients not the number of ingredients that make it shine

I’ll be honest, I’ve never liked the taste of a toarched sear with or without searzal.

Haven't used SV for much recently. Just did a couple boneless skinless chicken breasts at 145 for a couple of hours. My wife was looking for some options for her lunch. She's not big on sandwiches so as a salad addition it works. Me I love sandwiches but with little time for lunch today did a flour tortilla roll up with the said chicken with a smear of mayo and tomatillo sauce before heading out the door to get back to work

Wify is heading home from a conference. Have a ribeye readied for the grill, potatoes ready for the oven. Obligatory salad ready for dressing. T minus.......;)

I bought a 6 pack I think from Astor Total Wine had RL Seale on special for $22.99. Bought 6, all they had. It reminds me a lot of the 2004 exceptional cask at a lower proof

Chicken Marsala . An adlib dinner. Had chicken thighs, leftover Marsala wine and mushrooms. A splash of 16 yr old private barreled armanagac didn't hurt it either

Just tahini. Got a few bottles of Soom tahini recently

Just did a roasted broccoli with tahini that worked really well. Cut into small bite size pieces. Served as a side with pan seared steelhead trout

A 6 oz ground chuck burger cooked stove top with hand cut fries which were done in the CSO on convection sometimes hard to beat

Met my cousin and his wife for a beer earlier. The place I had wanted to go to dinner was closed so we picked up a fillet of grouper and had dinner at home. Improvised with what we had on hand and came up with grouper piccata and salad. I think we came out ahead

Crab cake, sides of guacamole and grilled eggplant dip with toasted tortilla chips

Fried egg with runny yolk over braised collard greens

Made a smoked meat loaf yesterday. After a less than enjoyable day at work (employee issues), meatloaf tacos hit the spot

Smoked a meatloaf this evening for dinner From my experience it takes a meatloaf in a positive direction

Those rib caps are a definite indulgence picked them up a couple of times. Looks like you nailed them

I would think as a binder for the filling

More fresh local fish. Amberjack with sides of "left over" collards, slivered snow peas and more corn bread.

Mahi, collard greens and cornbread. I'm in Southern heaven

I'm just starting dinner but have a bunch of collard green in a pot braising at the moment and picked some Mahi and Amberjack for dinner

Agreed. I’ve done both wet and dried brined. Prefer the wet. I often do a cold smoke on it before resting in the fridge for a day or two

How much do you like the folks you’re serving? Me personally I’d be ok but I live in a magic house and have exceeded the safety zone without issues on many occasions with out consequences your comfort level is really the issue

Following @liamsaunt lead I made lamb tacos last night. Had a couple of grilled loin chops in the fridge that had been sliced up. Leftovers from a previous meal. Toasted corn tortillas, reheated the meat and tucked into the tortillas with diced tomatoes, shishito peppers, and cilantro. Had tomatillo and tomato salsas to dress them with