What are you cooking right now?
- Thread starter Patrick
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qclabrat
Well-Known Member
I have my dad's clever from when he was a chef. Some may find it cumbersome but always worked for me. Also have some very expensive knives from Japan but this one is usually the one I grab. Cuts mushrooms and meats equally well.
Chicken math question.
I'm doing a spatchcock chicken on the BGE tonight. I normally go 400 degrees for about 45-50 minutes for a 4-5lb. bird. Tonight's bird is 7 lbs. Any idea about how much more time that should take?
I'm doing a spatchcock chicken on the BGE tonight. I normally go 400 degrees for about 45-50 minutes for a 4-5lb. bird. Tonight's bird is 7 lbs. Any idea about how much more time that should take?
Cole
Well-Known Member
Just use a thermometer
I'm just trying to time out the other dishes.
qclabrat
Well-Known Member
15-20
olegbabich
Well-Known Member
qclabrat
Well-Known Member
Sour dough?
GTCHAMPION1
Well-Known Member
Snacking on Pan seared shishito peppers with olive oil and sea salt flakes
olegbabich
Well-Known Member
Yes, made with flour that we mill at home.
Mrs. Oleg is the bakes / pastry chef, I am just a cook.
We do not mill all the time, but for this batch we did, Rye and Wheat Berries.
We age our flour about 2 weeks. Bread comes out a little dense, with super crunchy crust.
Eggplant rollatini…
Two eggplants, sliced and seasoned with salt and pepper.
Ricotta, egg, shredded mozz, parmesan, parsley, salt, pepper.
Egg wash, then seasoned breadcrumbs, Parmesan, minced garlic, and pepper.
Pan fried in vegetable oil, rest on paper towels/wire rack
Bake at 375 for 30 minutes, covered.
Two meals worth……
Two eggplants, sliced and seasoned with salt and pepper.
Ricotta, egg, shredded mozz, parmesan, parsley, salt, pepper.
Egg wash, then seasoned breadcrumbs, Parmesan, minced garlic, and pepper.
Pan fried in vegetable oil, rest on paper towels/wire rack
Bake at 375 for 30 minutes, covered.
Two meals worth……
Last edited:
Cole
Well-Known Member
Needs a sausage garnish 😉
Cole
Well-Known Member
Post the recipe por favor
Here you go-
I just started by browning a couple of links of crumbled up chorizo in the pan, then reserved that (wife wanted veggie)
Used hatch Chile salsa which has a nice heat level to it
Plated up on tortillas
Cheesy Green Chile Bean Bake
By Ali Slagle
Updated Jan. 22, 2024Kerri Brewer for The New York Times. Food Stylist: Barrett Washburne.
Rating4(494)NotesRead community notes
This quick and easy skillet dinner is somewhere between an easy take on enchiladas verdes (no rolling required) and a complete-meal rendition of chile con queso. The base is a mixture of charred green chiles, pinto beans and store-bought or homemade salsa verde, which delivers the brightness of tomatillos, chiles, cilantro and lime. Blanket the bean-and-chile mixture with Monterey Jack cheese, then broil until molten. Serve with tortillas, tortilla chips, rice, a baked sweet potato or fried eggs. You could also add Mexican chorizo, bacon or spinach with the chiles, or leftover pulled chicken with the beans.
INGREDIENTS
Yield:4 servings- 1tablespoon neutral oil (such as grapeseed)
- 2poblano chiles or green bell peppers, seeds and stem removed, coarsely chopped
- Salt and pepper
- 2(15-ounce) cans pinto beans, rinsed
- 1(16-ounce) jar salsa verde, or 1¾ cups homemade salsa verde
- ¼cup packed cilantro leaves, stems reserved and finely chopped
- 1½cups/6 ounces grated Monterey Jack cheese
- Lime wedges, for serving
Ingredient Substitution Guide
PREPARATION
- Step 1
Arrange a rack in the upper third of the oven and heat the broiler to high. (If you don’t have a broiler, see Tip.) - Step 2
In a large, ovenproof skillet, heat the oil over medium-high. Add the poblanos and cook, undisturbed, until browned underneath, 2 to 3 minutes. Season with salt and pepper and cook, stirring occasionally, until crisp-tender, 2 to 3 minutes. - Step 3
Stir in the beans, salsa verde and cilantro stems, and simmer until thickened slightly, 2 to 3 minutes. - Step 4
Turn off the heat, sprinkle the cheese evenly over the top, then broil until melted and browned in spots, 2 to 3 minutes. Serve right away topped with cilantro leaves and a squeeze of lime.
- You can also melt the cheese on the stovetop. Set the heat under the skillet to low, cover the skillet, and cook until the cheese is melted, 2 to 4 minutes.
Okay, this is in rotation now and put together a great Act II for leftovers tonight.
Reheated with soyrizo, more cheese and salsa and eggs.
Topped off table side with some of this Guatemalan Ketchup.
We now have 2 weeknight dinners set for the rest of our lives.