What are you cooking for dinner this weekend?

[jdp211]

Finished up my internship on Friday and was asked to continue working through the school year until I graduate, so I decided to celebrate with a bit of decadence. I went simple with a *wee* twist on meat and potatoes. A rather pretty ribeye and oven roasted Jerusalem artichokes. (fear not the juice on the plate, the steak was well rested, I only spooned the basting butter from the pan over the top before serving)

Untitled by jacob Perlmutter, on Flickr

[guido]

Kick back and take it easy. Somebody else made the ravs tonite...

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[rwsaunders]

Our middle kid (#1 son) is on his way back to start his junior year at college so he requested his favorite meal...marinated and grilled flank steak and homemade, baked macaroni and cheese.

[turkish]

Apple Pie topped with brown sugar and cinnamon.
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[Too Tall]

Turkish, I'm a fan of that crust. It's what my sister taught me ages ago for making fruit tarts.

RW - Just because...what's your flank steak marinade consist of?

Cooking on the Big Green Egg is like a mantra. Repeatable and consistent results from predictable values. When I added the Smokeware Chimney Caps - Fits Big Green Egg and Kamado Joe Smokeware chimmney cap the game changed a little. This cap seals the BGE better than the cast iron vent. I'm able to cook at silly low temps that I could not reach before. I had trouble getting this chicken off the grill, it wanted to fall to pieces...thank you Patsy Cline.

IMG_2099 by Josh Simonds, on Flickr

[Artie]

5 ingredient fix: sausage, broccoli rabe, bucatini, parmesan, pepper flakes.

Untitled by jacob Perlmutter, on Flickr

This is one of my favorites, a staple in my kitchen. I use Paccheri here as I prefer a nice wide pasta with this dish.
That looks fantastic.. but your using Orecchiette, no?

[Artie]

No oil or butter? :)

The natural oils from the sausage and a few ladles of the water from the broccoli rabe blanching (if you prefer this method) make for a nice light broth.
If you don't blanch, a little starchy pasta water works.

[rwsaunders]

TT...olive oil, Worcestershire sauce, garlic, salt, pepper, apple juice and two shots of whiskey. I can be specific about the recipe in terms of measurements if interested.

[jdp211]

This is one of my favorites, a staple in my kitchen. I use Paccheri here as I prefer a nice wide pasta with this dish.
That looks fantastic.. but your using Orecchiette, no?

You're totally correct. Orecchiette indeed. I had bucatini in my basket in the grocery store before changing pastas, so I guess I had it on the mind...

[Too Tall]

TT...olive oil, Worcestershire sauce, garlic, salt, pepper, apple juice and two shots of whiskey. I can be specific about the recipe in terms of measurements if interested.

No no I got it. Whiskey, it's always the secret ingredient isn't it?

[dgaddis]

RW - that steak looks awesome! I haven't tried a flank steak yet but it's on the list now.

We did a simple & fast meal last night. Still had a piece of beef shoulder tender in the freezer from a while back, so I put it on the Egg (let it thaw out to room temp, ~10mins total @ 500*F, rotated a few times w/a chunk of cherry wood smokin') and the wife made some stir fry veggies and some brown rice. Majority of the time spent making the meal was getting the grill lit and up to temp...which is really just a waiting game.

Beef turned out great, better than last time. Seasoned with rosemary flavored olive oil, some garlic powder, fresh ground pepper, fine sea salt, and mustard seeds. Last time I didn't cook it quite long enough, it was RED and too chewy. This time it was a bright pink but not-quite-red, really tender, but not chewy. Pretty much perfect.

[BSUdude]

Cuban Braised Beef via America's Test Kitchen. Had to sub chuck roast for the brisket cos the only brisket available at the grocer was 5lb and butcher isn't open on Sunday. Results were still very tasty...but really how can you go wrong with meat in a dutch oven??

Recipe:

https://www.americastestkitchen.com/...eef-ropa-vieja

Results:

[Too Tall]

Shocking how often America's test kitchen gets it right.

[Octave]

Had glass and a half of excellent wine (Collectif Anonyme Mouton Noir) left at the end of a night, decided to hold onto it for a special project..

reduced by about 25% over low heat and used in place of water in a small batch of pasta dough - the whole batch ended up tasting of blackberry spice, cloves and amber. Brought out all of the subtle spices in a tomato sauce from our garden.
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This weekend also brought about the beginning of fig season around here, couldn't help but snag a few from the wild-growing trees up in the mountains on a ride
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And finally, this weekend saw the inception of our newest endeavor, turning the 14kg of grapes from our vine into some wine..
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[rwsaunders]

My wife and I are planning a trip next Summer to Octave's house and I don't even know where he lives...anybody else interested?

[Too Tall]

My wife and I are planning a trip next Summer to Octave's house and I don't even know where he lives...anybody else interested?

Poor guy he's in need of sous chefs people to wash dishes. Sad really.

[jdp211]

Went to the NYC cross practice for the first time tonight. Got my ass thoroughly kicked. Anyway, came home and whipped up a BLT and drank a beer. All in all a good evening.

Untitled by jacob Perlmutter, on Flickr

Untitled by jacob Perlmutter, on Flickr

[rwsaunders]

Sautéed chicken with fresh tomatoes, olive oil, salt, pepper, cilantro and honey over couscous.

[guido]

First time on the grill with my new cast iron pizza pan. Started with a whole wheat dough from Trader Joe to minimize the drama. Caramelized onions and Jimmy Nardello peppers, fresh garlic sausage, fresh mozzarella. Preheated the grill/pan to 450 degrees but I was impatient and turned the sear burner on which quickly got it to 500. Mangled the shape a bit as I transferred it to the pan. I let it go a few minutes then checked a bit more frequently. When things looked good I grabbed it. One side of the bottom looked fine, the side over the sear burner was a bit over done. The patience lesson learned again... Pretty tasty, but definitely wants more practice to nail the crust.

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[Cookietruck]

i gotta say, i've been making this dough lately. so good.
give it time, don't beat it down, fold it. use plenty of olive oil in the pan so the dough sucks it all up.
i do provolone cheese slices over the dough, then the sauce...

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