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What's on your plate today?

That looks incredible!

I'm going to have to try that potato recipe. Your "green bean casserole" looks WAY better than my experiment this year---I subbed asparagus for green beans and it was TERRIBLE. :oops:

~Boar
 
Not A Nice Person said:
That looks incredible!

I'm going to have to try that potato recipe. Your "green bean casserole" looks WAY better than my experiment this year---I subbed asparagus for green beans and it was TERRIBLE. :oops:

~Boar
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Here's a link to the recipe. Traditionally, Pommes Anna is just potato and clarified butter, but this one added sage and garlic. Frankly, I thought it could have used an onion. I more often make a version of Pommes de Terre Macaire, which is less work than slicing three pounds of potatoes, but I also add onions to it.

https://www.finecooking.com/recipe/pommes-anna-brown-butter-crispy-sage
 
Nihon_Ni said:
We decided to do a non-traditional Thanksgiving this year, using all the traditional ingredients but prepared in a different way: Yam soup with creme fresh and toasted pumpkin seeds, sous vied Turkey Porchetta, Pommes Anna with brown butter and crispy sage, and green beans with a chunky mushroom sauce. Perhaps the best Thanksgiving meal I've ever had.View attachment 23498View attachment 23499View attachment 23500View attachment 23501View attachment 23502View attachment 23504
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Strange! My invite must have been lost in the mail.....
 
For thanksgiving, we were supposed to go visit a family member but the wife was a bit under the weather and we couldn't make it. I had to come up with a new plan and didn't make anything traditional except for the cornbread stuffing.

Sous vide NY Strip steak with a chimichurrI sauce, potato gratin with mushrooms and cornbread stuffing.

Beautiful steaks
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Seared the steaks on a super hot charcoal grill
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thinde said:
View attachment 23572

View attachment 23571
We made some Italian sasuasge this week with a couple friend. My cut was just under 20lbs.
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I have always wanted to make my own sausages... They look great.
Nihon_Ni said:
That looks great! I generally don't go through the effort to light the grill for 2 mins of finishing, but your pics have me rethinking that strategy.
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Thanks! Do what I do, if you have one of those Weber chimney starter, just set a small grill grate right on top of it. This will be the best sear you have ever gotten on your steak, quick and easy.

Check out this video I made
 
whylieineedacigar said:
I have always wanted to make my own sausages... They look great.


Thanks! Do what I do, if you have one of those Weber chimney starter, just set a small grill grate right on top of it. This will be the best sear you have ever gotten on your steak, quick and easy.

Check out this video I made
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That's how I cook a tuna steak. Learned it from Alton.
 
I was completely spoiled on Saturday by this amazing food from my chef friend at her winery...

Seared Coho salmon with sugar pie pumpkin purée and blackberry sauce, popped wild rice and roasted pistachios.
B040F4CA-0910-4D5F-9DD3-305696956193.jpeg

Sweet potato gnocchi on a bed of brussel sprout pesto with parmesan, toasted pepitas and pomegranate seeds next to hen of the woods mushrooms
18CEB5B3-F30F-4724-9D3F-5B39F5485223.jpeg

Duck 4 ways: roasted duck breast, duck confit, duck chicharron, duck jus, butternut squash puree, toasted farro, hazelnut and cranberry gremolata
EB2B1F88-6487-4741-B679-8FD6568B9248.jpeg

Cabernet braised short rib with beet soubise and brown butter romanesco
F2A84566-A714-4732-839F-AFA2DF962CEB.jpeg

So good...seriously amazing!
 
whylieineedacigar said:
Thanks! Do what I do, if you have one of those Weber chimney starter, just set a small grill grate right on top of it. This will be the best sear you have ever gotten on your steak, quick and easy.

Check out this video I made
Click to expand...

I definitely will try that! That's like cooking over a jet engine.

How much charcoal do you put in the chimney for that method? I normally fill mine up and it's enough for the whole grill.
 
smellysell said:
That's how I cook a tuna steak. Learned it from Alton.
Click to expand...

I actually got the idea from this video

Nihon_Ni said:
I definitely will try that! That's like cooking over a jet engine.

How much charcoal do you put in the chimney for that method? I normally fill mine up and it's enough for the whole grill.
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I use lump hardwood charcoal and fill up the chimney starter about 3/4. I then let it burn for about 15-20mins or until all of the charcoal is lit and has turned a grayish color. The chimney might be about 1/2 full by the time you start searing. Also, you might just try burning straight up hardwood, I have plenty of oak at my house and use that as well.
 
whylieineedacigar said:
I use lump hardwood charcoal and fill up the chimney starter about 3/4. I then let it burn for about 15-20mins or until all of the charcoal is lit and has turned a grayish color. The chimney might be about 1/2 full by the time you start searing. Also, you might just try burning straight up hardwood, I have plenty of oak at my house and use that as well.
Click to expand...

Thanks, I'll give that a try. I remember seeing AB do this years ago, but never tried it.
 
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