What did you cook today?

[aporigine]

Homing in on the perfect cheeseburger.

St. Shindo 165 funayuki

Roll is ciabatta from La Brea Bakery. Slow-cooked crimini mushrooms alternating with Emmental, on one slice of domestic swiss so I could move it onto the cooking patty. Some Mozzarella shavings as a lo-temp glue; the whole thing melted together in a covered skillet once the meat was almost done.

Condiment is 2:1:1:2:2 Japanese mayo, ketchup and Chinese mustard from a jar, finely minced shallot and bacon.

The result stood up to a glass of Lemon Shark ale.
I could not finish it in one sitting. The leftover portion the next day was wonderful. I’ll stack this against any upscale gastropub burger in the county!

(Maybe not the county to the south. That’s LA and there’s bound to be a $25 cheeseburger somewhere there that can best this. Maybe not … if I bring my A-game tempura rings with a side of chipotle aioli.)

I can almost fit it in my mouth!

[trancher]

A+ presentation
A+ final, delicious product
A+ for the funayuki

[billk1002]

Lamb Loin Chops roasted at 350 degrees for 10 minutes with Basmati rice and peas.

That is a beautiful lamb chop, well done!

[ronnie_suburban]

Went relatively seasonal earlier today . . .


Mise En Place & Masamoto KS White #2 Gyuto - Custom Jobone Handle, 240mm
Eggs, unsalted butter, salt, asparagus tips and stalks, morels, parm/romano blend, jarlsberg and black pepper.
I've given a bunch away but I'm still working through my trove of morels.


Morel & Asparagus Frittata

[billk1002]

Sunday night lamb chops...

The lamb chops - I buy them as early in the day as possible, rub them down with S&P let them sit for an hour, then marinade them for 5 hours in the ginger soy.
Zucchini - EVO, salt, fresh garlic, shallot and ginger root, finished with a little butter.
String beans - EVO, salt & garlic powder in the oven on 400 for 30 minutes.
Mushrooms - EVO & salt until the water is gone, then Fresh garlic, ginger root & shallot, finished with red wine and butter.
Sweet potatoes - just a little half & half for flavor, brown sugar, salt, butter & milk.

Kohetsu Blue #2 Nashiji Santoku 165

The grill shot

We were having company so I served it family style

[Kerneldrop]

Sunday night lamb chops...

Dangit, that's my kind of meal right there.
Look at the fire flavor on those chops.
Your grill looks well cared for...makes me want to start over with a new one and treat it right. I'm usually scraping rust off the grates on mine.

[Kerneldrop]

The only way to properly eat a prime filet...well, not the onions...just the ketchup.
I pulled it at 131 but it sat longer than intended.

[ronnie_suburban]

Sunday night lamb chops...

Damn, that's a beautiful platter, Bill! Nooice!

Over here, half #1 of a ribless beef roast from Costco (half #2 now in the freezer) but first, still dwindling down my stash of morels. Normally, I go 'less is more' when it comes to morels, but I had a lot (and still have a few more), so I figured I should branch out a bit. Thought this might be a nice combination/use for them (and it was) . . .


Veg Mise En Place & Masamoto KS White #2 Gyuto - Custom Jobone Handle, 240mm
Black pepper, salt, carrot, unsalted butter, morels, shallots, wilted/squeezed spinach, AP flour and whole milk.

Made a sauteed shallot bechamel, then added the carrot (because I had a partial I wanted to use up) and the morels. After that, let it all come together over low heat, re-seasoned it, reduced/thickened a bit and transferred to a baking dish.


Ribless Roast
Salted overnight, then rinsed, dried, trussed, oiled and seasoned. After that, baked at 200F until it reached 128F internal, then blasted it (450F convection-roast) for about 6 minutes.


Plated Up
With some crispy-fried russet potatoes and a blob of the weekly slaw. Served this with some horseradish cream that I remembered to dig out of the fridge after I took the pic.

[trancher]

Y'all are killing it on this page. There isn't anything I wouldn't eat thrice in a week! Well done!

[billk1002]

Sunday night lamb chops...

Damn, that's a beautiful platter, Bill! Nooice!

Over here, half #1 of a ribless beef roast from Costco (half #2 now in the freezer) but first, still dwindling down my stash of morels. Normally, I go 'less is more' when it comes to morels, but I had a lot (and still have a few more), so I figured I should branch out a bit. Thought this might be a nice combination/use for them (and it was) . . .

That rib roast is a thing of beauty and cooked to perfection

[ChefKnivesToGo]

Sue made Aloo Chicken. I asked if I could help and she said she would let me know..

[Jeff B]

...I asked if I could help and she said she would let me know..

Translation --> Yes, stay the hell out of the way.

[XexoX]

Ribless Roast
Salted overnight, then rinsed, dried, trussed, oiled and seasoned. After that, baked at 200F until it reached 128F internal, then blasted it (450F convection-roast) for about 6 minutes.

Did you tie the roast up yourself Mr. Suburban? Around here, Costco doesn't do that for you.

Anywho, it looks great.

[ChefKnivesToGo]

...I asked if I could help and she said she would let me know..

Translation --> Yes, stay the hell out of the way.

Exactly! Her tone changed, however, when it was time to do the dishes.

[ronnie_suburban]

Did you tie the roast up yourself Mr. Suburban? Around here, Costco doesn't do that for you.

Anywho, it looks great.

Thanks and yes. Salted overnight, then rinsed, dried, trussed, oiled and seasoned.

Tonight, a much quicker cook . . .


Charcoal-Grilled Pork Shoulder Chops (4)
These are now 'officially' being labeled as pork steaks at our store. Marked them briefly on both sides over the fire, then shingled them on the indirect side and cooked them covered for about 7 minutes.

Even with a second round of grilling, this was a fast one . . .


Grilled Asparagus
Once the chops come off to rest, the asparagus goes on. 8 minutes, indirect/covered, tips away. I usually lift the lid about halfway through just to make sure there's no funny business going on.


Plated Up
Lotta' food. I nicknamed this a full house because it was 2 newly cooked items and 3 leftovers (pepper & onion medley, creamed morels & spinach, pinto beans).

Happy Monday!

[Jeff B]

...These are now 'officially' being labeled as pork steaks at our store...


Plated Up
Lotta' food. I nicknamed this a full house because it was 2 newly cooked items and 3 leftovers (pepper & onion medley, creamed morels & spinach, pinto beans).

Happy Monday!

That's what they've always called them in this neck of the woods. It's one of the wife's favorites.

That's one tasty looking meal you laid out there!

[billk1002]

Monday night red Thai coconut curry with muscles, clam’s, chorizo, mixed veggies & jasmine rice.

Happy Monday

Kohetsu blue #2 Santoku

Making my kitchen smell good

[mauichef]

One Pot Couscous with Shrimp and Peas, Peppers, Onions and Carrots!

This was really easy to make and oh so tasty!

[billk1002]

Two of my most favorite things, well seasoned shrimp and great use of cast iron, well done, they look fantastic

[ChefKnivesToGo]

One Pot Couscous with Shrimp and Peas, Peppers, Onions and Carrots!

This was really easy to make and oh so tasty!

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Ray, are there any foods you have a hard time finding?