What did you cook tonight?

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Stefan Blicker · #1551 Post by **Stefan Blicker** » June 11th, 2020, 2:13 pm

Flannery tomahawks and something from Maine (we had steamed too but I do love them grilled with lotsa salted butter)

#1552 Post by **Nola Palomar** » June 13th, 2020, 7:54 pm

Quick dinner of sautéed veges and smoked sausage. Nolita fixed the soft boiled eggs and the sliced avocados.

#1553 Post by **Robert M yers** » June 14th, 2020, 10:55 am

It’s Jerk season here.
Not sure where that Avacado came from, pineapple is the answer.

#1554 Post by **Bill Sweeney** » June 14th, 2020, 1:36 pm

Pizza, with garlic scapes, spinach, olives, mushrooms, duck sausage. Just a stone in the oven, so not as perfect as is possible, but pfg.

#1555 Post by **Bdklein** » June 14th, 2020, 4:30 pm

Those are some nice looking meals !

One my favorites . Beer/soda can chicken.

Paul Bacino · #1556 Post by **Paul Bacino** » June 17th, 2020, 1:39 pm

Cubano--Local bread/havarti cheese/cuban braised pork/ loin bacon/ mortadella/ grain and yellow mustard/ mt Olive pickles

#1557 Post by **Linda Baehr** » June 17th, 2020, 2:47 pm

I have been craving meatloaf, so I made the Serious Eats version last night. Definitely not your mama's meatloaf! It is SO rich it is like a solid block of umami. The only variations I made was adding a bacon wrap, and for the glaze I used BBQ sauce and gochujang )I don't keep ketchup in my house). Holy crap it's good!

jeffmazen · #1558 Post by **jeffmazen** » June 17th, 2020, 3:06 pm

Tonight it's brats on the smoker. Just an hour and a half at 225 makes them snap and they stay very juicy inside.

For a side I grilled some fresh corn. My wife made a salad out of the kernels with black beans, lime zest and juice, cotija, tomatoes, sweet red pepper, cumin, cilantro, mayo, salt, madagascar pepper, and powdered chipotle. Just a made up recipe we decided we'd try.

Grilled asparagus and greens from the garden.

#1559 Post by **P Turk** » June 21st, 2020, 5:21 pm

Baby back ribs with a #zintastic Bedrock.

#1560 Post by **Rich Salsano** » June 22nd, 2020, 4:09 am

Swordfish puttanesca over angel hair pasta.

Milton Hudson · #1561 Post by **Milton Hudson** » June 22nd, 2020, 12:38 pm

BLT Canapes (That's bacon, lobster and tomato on avocado toast) for appetizers last night.
Dinner was scamp with lemon and capers, fried grits cakes with marinara, braised leaks and mushrooms and Cannelini bean salad.
Only photo is of the BLT.

Bread Musgrawe · #1562 Post by **Bread Musgrawe** » June 23rd, 2020, 3:42 am

I've tried to cook deer ribs on grill these weekends and I can't say they were tastier than any part of a cow. I believe I tried all the recipes with deer meat and the grilled one was not the best way of cooking this kind of meat.
Anyway, maybe you had any experience with that earlier and may suggest me some good marinades for deer meat before its grilling?

Milton Hudson · #1563 Post by **Milton Hudson** » June 23rd, 2020, 5:28 am

Around here, we take the tougher parts of the deer and marinate in Italian dressing. Then wrap in multiple layers of heavy duty foil and put on the back of the grill for several hours. When they are tender, open the foil for some smoke and a bit of char. A Lot depends on the age/size of the deer. Spike or young doe going to be a lot more tender than a big mature buck.

#1564 Post by **TGigante** » June 24th, 2020, 11:31 am

Rich Salsano wrote: ↑
June 22nd, 2020, 4:09 am
Swordfish puttanesca over angel hair pasta.

WOW
I so want to make this
Please post recipe Rich

#1565 Post by **Philip Liao** » June 24th, 2020, 11:12 pm

Mac and cheese - blend of raclette, gruyere, butterkase, sharp cheddar, Colby jack. Paired perfectly with 2017 Bodega Chacra + Roulot Mainqué Chardonnay.

#1566 Post by **Brian Tuite** » June 28th, 2020, 7:57 pm

Flannery Hanger Stir Fry

Seared the marinaded meat let rest and sliced. Hot stir fry oil, add Carrots and Ginger, then Onion, Yellow Bell Pepper and Broccoli, then the beef, then Garlic Scapes, Shiitake Mushrooms and Basil. Added some of the marinade back into the pan, heated through and served over steamed rice.

#1567 Post by **Brandon R** » June 29th, 2020, 10:09 am

Grilled Flannery Hanger with grilled vegetable "ratatouille" on polenta. Went great with a 2015 Xavier Gerard Cote Rotie.

#1568 Post by **Scott Brunson** » June 30th, 2020, 6:44 am

Happy 35th Anniversary to HRH

Yukon Gold Crisps in Duck Fat
House Made Crème fraîche
Ossetra Caviar Malossol
Garlic Chive

Foie Gras
Sourdough Toast
Apricot Coulis
Hawaii Pink Salt

Flannery Ribeye, Sous Vide, then Weber Plancha
Herbed Nebrodoni Mushrooms with Balsamic
Charred Asparagus

My final bottle of the inaugural Continuum release, picked up from Carissa at Bouchon Bakery all those years ago. The label has seen better days but the wine was spectacular.

#1569 Post by **Brian Tuite** » June 30th, 2020, 6:49 am

Scott Brunson wrote: ↑
June 30th, 2020, 6:44 am
Happy 35th Anniversary to HRH

Yukon Gold Crisps in Duck Fat
House Made Crème fraîche
Ossetra Caviar Malossol
Garlic Chive

Foie Gras
Sourdough Toast
Apricot Coulis
Hawaii Pink Salt

Flannery Ribeye, Sous Vide, then Weber Plancha
Herbed Nebrodoni Mushrooms with Balsamic
Charred Asparagus

My final bottle of the inaugural Continuum release, picked up from Carissa at Bouchon Bakery all those years ago. The label has seen better days but the wine was spectacular.

That’s sexy!

Happy Anniversary!

#1570 Post by **Kenny H** » June 30th, 2020, 6:56 am

Scott Brunson wrote: ↑
June 30th, 2020, 6:44 am
Happy 35th Anniversary to HRH

Yukon Gold Crisps in Duck Fat
House Made Crème fraîche
Ossetra Caviar Malossol
Garlic Chive

Foie Gras
Sourdough Toast
Apricot Coulis
Hawaii Pink Salt

Flannery Ribeye, Sous Vide, then Weber Plancha
Herbed Nebrodoni Mushrooms with Balsamic
Charred Asparagus

My final bottle of the inaugural Continuum release, picked up from Carissa at Bouchon Bakery all those years ago. The label has seen better days but the wine was spectacular.

Nicely done! Congrats!

#1571 Post by **Siun o'Connell** » June 30th, 2020, 10:25 am

@Scott ... wow!

#1572 Post by **Scott Brunson** » July 2nd, 2020, 4:55 pm

Charleston Gold Risotto
Local shrimp and peas
Citrus flake salt

#1573 Post by **Andrew Kotowski** » July 3rd, 2020, 6:47 am

Ugh, following Scott’s pics and my god, that meatloaf...

Back home, have the grill going like crazy. Last night was coffee-rubbed, double cut pork chops with Chris Lilly’s Mac and cheese. 2017 Rochioli Big Hill with dinner, George T Stagg for dessert

#1574 Post by **Brandon R** » July 3rd, 2020, 8:48 am

Holy cow, Andrew, that all looks fantastic.

#1575 Post by **Andrew Kotowski** » July 3rd, 2020, 9:02 am

Brandon R wrote: ↑
July 3rd, 2020, 8:48 am
Holy cow, Andrew, that all looks fantastic.

Technically, it would be a holy pig, but yes

Thanks again for the coffee!

#1576 Post by **Jay Miller** » July 6th, 2020, 5:12 am

Marcella Hazan’s Tripe with Parmigiano over pasta. My favorite prep for tripe. Doesn’t even really need the cheese.

#1577 Post by **K_F_o_l_e_y** » July 6th, 2020, 7:54 am

Pears sous vide poached in spiced syrah from Rhone

#1578 Post by **Brandon R** » July 6th, 2020, 11:03 am

Last night: grilled shrimp tacos with pico de gallo and avocado crema, on grilled corn tortillas. Paired nicely with a Cooper Barrel Maker Rose.

#1579 Post by **Andrew Kotowski** » July 7th, 2020, 7:39 pm

Grilled/smoked chicken.

Pork butt thread inspired me to try a coffee rub on a spatchcocked chicken. I brushed on some rendered fat from a Benton’s smoked ham about 10 mins before I pulled. Tastes great.

Nick Christie · #1580 Post by **Nick Christie** » July 7th, 2020, 7:49 pm

Andrew Kotowski wrote: ↑
July 7th, 2020, 7:39 pm
Grilled/smoked chicken.

Pork butt thread inspired me to try a coffee rub on a spatchcocked chicken. I brushed on some rendered fat from a Benton’s smoked ham about 10 mins before I pulled. Tastes great.

I'm especially hungry because I'm fasting, but f*ck me does that look absolutely delicious. Well done. Great idea. Great execution.

#1581 Post by **D Zurcher** » July 8th, 2020, 2:32 pm

Andrew-that looks amazing!

Just piling on to the spatchcock chicken theme. While no coffee rub or bacon fat-just a plain ol smoked chicken with salt, pepper and a few other seasonings. This might be the easiest, best thing you can cook for $5. Works well with many different wines as well.

#1582 Post by **Andrew Kotowski** » July 8th, 2020, 3:26 pm

Nicely done! Couldn’t agree more re: price point. Plus, we get another meal out of it by using leftovers for tacos or a salad.

Pork butt up tonight. Loving the sabbatical

#1583 Post by **D Zurcher** » July 8th, 2020, 3:33 pm

Andrew Kotowski wrote: ↑
July 8th, 2020, 3:26 pm
Nicely done! Couldn’t agree more re: price point. Plus, we get another meal out of it by using leftovers for tacos or a salad.

Pork butt up tonight. Loving the sabbatical

Oh yes-then there is that. Weekday meals are sometimes tough to have time to dedicate to-so we usually do the chicken on a Sunday. Chicken Divan or something with the leftover chicken on of the days of the week, and a few salads for lunches too..and the dogs get all the stuff we don't want. Everyone is happy.

We've had a turkey in the freezer for awhile for some reason, we're gonna spatchcock that soon also.

#1584 Post by **K_F_o_l_e_y** » July 8th, 2020, 4:00 pm

D Zurcher wrote: ↑
July 8th, 2020, 2:32 pm
Just piling on to the spatchcock chicken theme. While no coffee rub or bacon fat-just a plain ol smoked chicken with salt, pepper and a few other seasonings. This might be the easiest, best thing you can cook for $5. Works well with many different wines as well.

Even better is to take it a step further: after spatchcocking, flip it breast side down and then use a sheers to cut between the breast plate and ribs on each side, then using a paring knife to cut below and around the ribcage on each side to remove them, then slice along each side of the keel bone and rip it out. The result looks just like a spatchcocked chicken, but when you are done cooking, it is much easier to quarter to serve without damaging your lovely crispy skin, and the breasts are easier to eat too. 2 minutes work for a better final product.

There's a video for the on ChefSteps, but unfortunately it's behind the paywall.

#1585 Post by **Brian S t o t t e r** » July 9th, 2020, 6:30 pm

Scott Brunson wrote: ↑
June 30th, 2020, 6:44 am
Happy 35th Anniversary to HRH

Yukon Gold Crisps in Duck Fat
House Made Crème fraîche
Ossetra Caviar Malossol
Garlic Chive

Foie Gras
Sourdough Toast
Apricot Coulis
Hawaii Pink Salt

Flannery Ribeye, Sous Vide, then Weber Plancha
Herbed Nebrodoni Mushrooms with Balsamic
Charred Asparagus

My final bottle of the inaugural Continuum release, picked up from Carissa at Bouchon Bakery all those years ago. The label has seen better days but the wine was spectacular.

Just seeing this now and I'm salivating

#1586 Post by **K_F_o_l_e_y** » July 22nd, 2020, 5:18 pm

Don't hate me because I'm beautiful...I mean pepperoni

#1587 Post by **Paul Miller** » July 22nd, 2020, 5:23 pm

Homemade pesto, fresh salad, homemade pizza using the pesto

#1588 Post by **Scott Brunson** » July 22nd, 2020, 6:48 pm

I love taco night

Yucatán flavors
Carnitas in Achiote and sour orange
Habanero salsa
Red onions pickled in sour orange with chili
Avocado (duh)

#1589 Post by **Josh Grossman** » July 22nd, 2020, 6:53 pm

Kabobs with Bedrock Grambles in the Sky

#1590 Post by **Josh Grossman** » July 22nd, 2020, 6:56 pm

More recent dinners

#1591 Post by **Andrew Kotowski** » July 24th, 2020, 3:33 pm

Cross-posting with Steak Porn, but was creative enough that I decided to post here. Pounded out a flank steak just enough to get a single roll (vs thin for a pinwheel), as I wanted to grill the meat. Did a full sear on one side, pulled and covered with pepperoni, green/black olives and mozzarella. Would normally add toasted pine nuts, as well. Rolled and then seared the outside. Served with a Marsala cream sauce and a cauliflower + bacon side dish!

More pics on my Instagram, if you want to see the steps.

Milton Hudson · #1592 Post by **Milton Hudson** » July 26th, 2020, 7:09 am

Friday Night we had Short Ribs. Started out thinking Korean but likely ended up closer to Thai. We also had chili crisp cucumber pickles, Scallion salad, Grilled Zuchini, eggplant and mushrooms, Vegetable spring rolls, Steamed Napa cabbage, Boston Lettuce and Mississippi Blues Jasmin rice.

Bill Tex Landreth · #1593 Post by **Bill Tex Landreth** » July 26th, 2020, 7:42 am

Some beef ribs

#1594 Post by **K_F_o_l_e_y** » July 26th, 2020, 10:32 am

Bill Tex Landreth wrote: ↑
July 26th, 2020, 7:42 am
Some beef ribs

Woof, woof!

#1595 Post by **Andrew Kotowski** » August 7th, 2020, 7:57 am

Gas grill at a vacation house, but couldn’t skip Pork Chop Thursday!!!

#1596 Post by **Andrew Kotowski** » August 7th, 2020, 8:25 am

FWIW - more on the concept of board sauces -> https://amazingribs.com/tested-recipes/ ... perry-lang

#1597 Post by **Robert M yers** » August 8th, 2020, 1:40 pm

K_F_o_l_e_y wrote: ↑
July 6th, 2020, 7:54 am
Pears sous vide poached in spiced syrah from Rhone

Wow, as a Pear lover that looks amazing. Would you mind sharing the process!

#1598 Post by **Philip Liao** » August 8th, 2020, 2:05 pm

Andrew Kotowski wrote: ↑
August 7th, 2020, 8:25 am
FWIW - more on the concept of board sauces -> https://amazingribs.com/tested-recipes/ ... perry-lang

Charred and Scruffed is one of my faves. All the concepts really took grilling up a notch for me: increasing surface area for maillard, basting, board dressing. Also seems like everyone is doing the herb brush now too.

#1599 Post by **Andrew Kotowski** » August 8th, 2020, 3:37 pm

Philip Liao wrote: ↑
August 8th, 2020, 2:05 pm

Andrew Kotowski wrote: ↑
August 7th, 2020, 8:25 am
FWIW - more on the concept of board sauces -> https://amazingribs.com/tested-recipes/ ... perry-lang
Charred and Scruffed is one of my faves. All the concepts really took grilling up a notch for me: increasing surface area for maillard, basting, board dressing. Also seems like everyone is doing the herb brush now too.

Could not agree more, and posted as much on a grilling group thread I’m on. Techniques in that book from “scruffing” to layered flavors to board sauces are brilliant and changed how I grill.

#1600 Post by **Mich@el Ch@ng** » August 8th, 2020, 4:01 pm

Kurobota pork chops