Who's making what today?

[JHD]

Chili. I am ready for Fall.

[Team Sergeant]

Originally Posted by cbtengr

Two racks of spare ribs done on the WSM, normally do Baby Backs, these came out perfect.

Attachment 26315

There should be a law against posting pork porn on this website.....


Those look great!

[cbtengr]

Originally Posted by Team Sergeant

There should be a law against posting pork porn on this website.....


Those look great!

Thanks for the compliment, and they were!

[98G]

So prepared dinner, lit a fire and with the chicken roasting in the oven, I thought... dessert!

Rummaged around and pulled together heavy cream, milk, corn starch, sugar, cocoa powder, 3 fresh eggs yolks courtesy of the chickens, corn starch, pinch of lavender salt and some of a Ghirardelli dark chocolate bar sliced up and a half hour later, I am looking at an elliptical machine wondering what I was thinking... But it was good.

And I will have that healthy egg white omelette for breakfast tomorrow...

[cbtengr]

Got in touch with my feminine side today and made this crustless pie. Ingredients all went in a blender then poured into a prepared pie dish. It had a custard center and was actually pretty good. Who does not like pie?

DSCN2199.jpg

[cbkb98]

So lucky me, I found more elk backstrap. Got the smoker heating up right now with alder chips in the pan and meat all ready. Used some garlic and lemon and pepper seasoning. In about an hour going to spritz it with mix of apple juice and bourbon. Will let you know how it works out

[Gypsy]

So we had a chili cook-off at work this week, 5 of us competed and the taste test was blind...we had 4 judges and the criteria was based on the overall taste, texture and heat.

In August I had bought some New Mexico Hatch peppers, (wish we could get them year round!) just knowing they would be excellent in chili come fall. Had some chorizo and thought that might be excellent in chili as well so I got creative and went for it.

I took first place and won a 25.00 gift card.

It was delicious if I do say so myself, the balance of flavor was just right.


1 pound beef round steak, trimmed cut into 1/2-inch chunks
1/2 lb chorizo removed from casing
1 lb ground beef
1 onion, diced
1 green bell pepper, diced
1 red bell pepper, diced
5-6 cloves garlic, minced
2 hatch peppers, diced (bought them in August and froze them for chili)
2 chipotle peppers in adobo sauce
1 teaspoon kosher salt
2 tablespoons ground cumin
2 tablespoons chili powder
2 tablespoons cocoa powder, unsweetened
1 tablespoon paprika
1/2 teaspoon cayenne pepper
2 teaspoons dried oregano
1 tablespoon tomato paste
1/2 cup beef stock
1 bottle Sam Adams stout
1 28-ounce can San Marzano whole tomatoes, hand crushed
Several (7-8) sun-dried tomatoes, (not packed in oil), julienned
2-3 bay leaves
1 can each of black beans, pinto beans, red beans, rinsed
fresh cilantro, roughly chopped
Fresh squeezed lime juice

In heavy bottom pan add some canola oil and brown meats individually in batches, set aside.

In same oil cook onion until soft. Add garlic and dried spices and cook out for a couple of minutes. Add tomato paste cook another minute or two.

Deglaze pan with beer and scrape up browned bits off bottom of pan. Add the meats and the rest of the ingredients except cilantro and lime juice back into pot. Bring to boil, reduce to simmer cook for 2 hours.

Add cilantro and fresh lime juice to taste, serve.

[echoes]

Wow Gypsy, congrats!


Holly

[mark46th]

Mmmmmmmmmmmmmm- chili. Nice work, Gypsy...

[(1VB)compforce]

So I was screwing around with some fine dining stuff and did some lamb. I have a question for you pros. How do you get the lamb not to bleed on the plate without overcooking? This was rested for 15 minutes out of a 375 oven and came out a perfect medium rare (on the rare side). I would have thought that was enough time for the blood to redistribute itself. I will admit that I like the two tone look to the sauce, I just wish the outside wasn't blood.

For the rest, it's a poor carrot puree thanks to a cheap blender that is getting replaced ASAP with a Ninja. (I don't like vitamix), and roasted potatoes with a white wine/mint reduction.

[PSM]

Originally Posted by Gypsy

In August I had bought some New Mexico Hatch peppers, (wish we could get them year round!)...

We drive through Hatch often and always stop to shop for chilies. Are Hatch peppers a specific pepper called "Hatch" or do you do you mean peppers grown in the Hatch Valley? I've never seen one called Hatch specifically. (I'm drooling just typing this. )

Congrats on the win!

Pat

[Stobey]

Mmmm, Gypsy. That chili sounds great. Thanks for the recipe - and congrats on winning the contest!

[MR2]

Originally Posted by Gypsy

So we had a chili cook-off at work this week...

Going in my cookbook as Gypsy Chili - thanks!

[Team Sergeant]

Originally Posted by (1VB)compforce

So I was screwing around with some fine dining stuff and did some lamb. I have a question for you pros. How do you get the lamb not to bleed on the plate without overcooking? This was rested for 15 minutes out of a 375 oven and came out a perfect medium rare (on the rare side). I would have thought that was enough time for the blood to redistribute itself. I will admit that I like the two tone look to the sauce, I just wish the outside wasn't blood.

For the rest, it's a poor carrot puree thanks to a cheap blender that is getting replaced ASAP with a Ninja. (I don't like vitamix), and roasted potatoes with a white wine/mint reduction.

You let the protein "rest" half the cooking time up to 30 minutes. Steak cooks say 8 minutes, rests 4 minutes. Lamb cooks 1 hour 45 minutes rests 30 min. I would pull my lanb at 118-120 degrees and take into account for "carryover" cooking.

Just tent it with tinfoil (gently placed over the lamb, not wrapped in it) and make your pan sauce in those extra 30 minutes.

I just looked at the picture and noticed that's rack of lamb, I wrote thinking it was leg of lamb. I make rack of lamb all the time, my rack of lamb recipe,



Rack of Lamb Persilliade

Rack of lamb recipe to follow:
Oven at 400 degrees.
1 table spoon of canola oil, (I use clarified butter as my oil)
1 lamb rack
1-2 tablespoons of Coleman's mustard (or a nice Dijon mustard does well)
1 cup of Panko bread crumbs (Kikkoman make the best Panko bread crumbs)
1 table spoon of minced garlic
1 table spoon fine chopped parsley
Salt and Pepper
Tinfoil

1. Turn on oven at 400, season lamb with salt and pepper, place oil in sauté pan and get sauté pan smoking hot, sear lamb for about a minute on all sides. turn off stove top & remove lamb from heat. (Sauté pan should be oven capable)

2. Place panko crumbs in plastic bag and roll with rolling pin to make them a wee bit smaller in size. then place crumbs on large plate. Mix garlic and parsley into bread crumbs. Allow lamb to cool to touch, then rub with mustard, a very light coating of mustard is what we want. Then roll lamb in panko crumbs.

3. Take a handful of tinfoil and crush and make a horse shoe about an inch high and place into sauté pan. Place rack of lamb on top of tinfoil and place in 400 degree oven. Cook rack of lamb 20-22 minutes and remove. Remove from sauté pan and tent with tinfoil and allow to cool 10-12 minutes. Pour any fat from pan and use drippings to make a nice red wine reduction!

(Note, lamb rack should be room temp before it hits the oven. I usually ensure this by searing and then preparing my bread crumb mixture, while the lamb is sitting.)

[(1VB)compforce]

Originally Posted by Team Sergeant

You let the protein "rest" half the cooking time up to 30 minutes. Steak cooks say 8 minutes, rests 4 minutes. Lamb cooks 1 hour 45 minutes rests 30 min. I would pull my lanb at 118-120 degrees and take into account for "carryover" cooking.

Just tent it with tinfoil (gently placed over the lamb, not wrapped in it) and make your pan sauce in those extra 30 minutes.

I just looked at the picture and noticed that's rack of lamb, I wrote thinking it was leg of lamb. I make rack of lamb all the time, my rack of lamb recipe,



Rack of Lamb Persilliade

Rack of lamb recipe to follow:
Oven at 400 degrees.
1 table spoon of canola oil, (I use clarified butter as my oil)
1 lamb rack
1-2 tablespoons of Coleman's mustard (or a nice Dijon mustard does well)
1 cup of Panko bread crumbs (Kikkoman make the best Panko bread crumbs)
1 table spoon of minced garlic
1 table spoon fine chopped parsley
Salt and Pepper
Tinfoil

1. Turn on oven at 400, season lamb with salt and pepper, place oil in sauté pan and get sauté pan smoking hot, sear lamb for about a minute on all sides. turn off stove top & remove lamb from heat. (Sauté pan should be oven capable)

2. Place panko crumbs in plastic bag and roll with rolling pin to make them a wee bit smaller in size. then place crumbs on large plate. Mix garlic and parsley into bread crumbs. Allow lamb to cool to touch, then rub with mustard, a very light coating of mustard is what we want. Then roll lamb in panko crumbs.

3. Take a handful of tinfoil and crush and make a horse shoe about an inch high and place into sauté pan. Place rack of lamb on top of tinfoil and place in 400 degree oven. Cook rack of lamb 20-22 minutes and remove. Remove from sauté pan and tent with tinfoil and allow to cool 10-12 minutes. Pour any fat from pan and use drippings to make a nice red wine reduction!

(Note, lamb rack should be room temp before it hits the oven. I usually ensure this by searing and then preparing my bread crumb mixture, while the lamb is sitting.)

So you sear it and then let it come back down before putting in the oven?

Mine was seared and straight into the oven with the potatoes (par cooked), 375 for 12 minutes (I separated the rack into 3 sets of 3 ribs when I was frenching it) rested for 15, slice and rest for 5 more because it was still bleeding. I used the trimmings as the base for my sauce.

Your recipe looks good. I'll have to try that next time.