Picture Thread: What's For Dinner?

[GWN7]

So what's in the lettuce wraps?

[Rusty Heap]

My latest steak/cuts are also on the cheap, but over the top flavor, for only $4.99 a pound.

Chuck Eye, more intense flavor and at 1/2 the price of rib eye.

I know several meat cutters by name, and they take good care of me.


Asking for a Chuck Eye Steak is like acknowledging membership in a secret society. You are greeted with a knowing smile, a nod of the head, and then just maybe two will emerge from some quiet corner. There are only a couple in each animal, and although they have a taste and tenderness of the more popular rib eye, the cost is considerably less. Please... only tell your favorite buddy.

Read more: http://www.food.com/recipe/no-nonsense-chuck-eye-steak-238451?oc=linkback

[JJ 911SC]

Homemade crostini topped with brie, tomato and rosemary.

[vash]

Originally Posted by GWN7

So what's in the lettuce wraps?

Chicken (barely) Bamboo shoots. Water chestnuts. Black Chinese mushrooms.

Ginger green onions celery
Oyster sauce

Wasn't difficult. And was super fast to make.

Sorry for not using commas.


Sent via Jedi mind trick.

[Don Ro]

I love take-out spicy chicken wraps from my fav. local place.
Care to post the recipe, Vash?

[GWN7]

Wasn't Dinner but a late breakfast......it needed more bacon.

[vash]

Originally Posted by Don Ro

I love take-out spicy chicken wraps from my fav. local place.
Care to post the recipe, Vash?

from memory..oh o!:

i took two boneless/skinless chicken thighs. i cut it up into 1" chunks and partially froze them. i then divided it into two batches and put them into my food processor. about 10 good pulses and i felt i had nice 1/8 chop.

i whisked some cooking (about 2 teaspoons of everything) wine, sesame oil, rice vinegar, soy sauce, corn starch together. made a loose slurry. i stirred in the chicken and let it marinate in the fridge.

then i got busy with my knife. i diced, 2 celery stalks, a small can of water chestnuts, a small can of bamboo shoots, about 6 big dried black mushrooms (i soaked them in hot water for about 30 minutes), the white parts of 3 green onions, 2 garlic gloves.
^^^^now if i was smarter..i would have used the damn food processor for this part..prior to chicken..DUH!

okay..the cooking. i browned the chicken in a big skillet - tiny bit of oil. put the cooked chicken on a plate. i then dumped a tiny bit more oil, and softened the mushrooms and celery. once softened..i dumped the chicken back in.
if you had a rocket hot stove, you could prob do it together. i dont.

once everything is sizzling back togther..i dumped the rest of the chopped things in. added two tablespoons of oyster sauce..some salt, some white pepper. i was done.

i think butter lettuce cups would be better than the iceburg i had laying around.

i think huge fistfulls of fresh basil added right at the end and stirred in would have kickedass as well. i was too lazy to head out into the heat and garden.

[Don Ro]

Very well. Thanks!

[vash]

Ack! Let it slip that I ate pizza for lunch. My wife made dinner.

Ingredients: kale, carrots, cucumber, celery, ginger.

Code red!




Sent via Jedi mind trick.

[Racerbvd]

[Tobra]

End of the fresh peaches off my trees for a while

[Geary]

Fresh Ahi

[vash]

Damn!


Typos and bad grammar sponsored by iPhone!

[vash]

I'll put last night dinner here




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[NY65912]

[Rusty Heap]

This is a Crab Stuffed Salmon steak out of the thick fatty middle section Coho Silver Salmon I had caught in Alaska (that's a tall fish fillet size compared to the full dinner plate!). Lightly Cross Hatch fillet 3/4 down to the skin, 1" grid pattern

Stuffing was a can of Chunky Crab meat, then garden dill/basil/onions oyster-crackers/garlic blue cheese and lots of fresh grated parmesan cheese with just a dash of crab boil spice, black pepper, 1 whole fresh squeeze lemon, and wasabi mayo. ~300F in oven for ~25 minutes.

It was over the top yummy.

Recipe was something I winged and whipped up












couple night later.............



Full Rack of 24 hr dry spice rubbed baby back ribs. roughly following the 3-2-1 technique:


3 hours low and slow indirect heat with fairly heavy apple wood smoke. ~275 degrees. Puts a nice firmness on the outter meat
2 hours wrapped in foil basted/steamed with a cup of apple juice or any sugary pop like Dr Pepper. Moisture heaven.
1 hour uncovered heat no smoke, light brushing of mop BBQ sauce the last 15 minutes as to not burn those sugars.

pull from grill, foil wrap and let rest at least 20-25 minutes.


Look at the red smoke ring penetration of the rib meat, it was firm, but fell off the bone moist tender. Lots of thick meat on these ribs too. turned out perfect this time, and I'm not a rib person.

[vash]

Can we ban rusty?

Good lord. Your kicking my veggie diet in the nuts.

I'm eating this now!


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[Rusty Heap]

To keep the ribs a rollin' this is a batch from a year ago, that illustrates and shows how to cook fall-apart ribs, IMHO, you want the meat to start to pull back from the bone tips, without drying out the main meat body.

the rest is personal taste. Stab thy neighbor in the eye with a knife if he boil'th his ribs.



nice boner here.





low and slow, 200-250f perfect indirect heat, you get that burnt crust bark if too high a heat or too much sugar in your rub or mopping sauce.


close your eyes if food porn offends.













ribs just pull apart, no knife required, yet a firm meat crust and melt in your mouth swimming pool heaven moisture below..........and honestly I don't cook baby back ribs that often, but this is to die for.

[GWN7]

Lunch

[Shaun @ Tru6]

That looks awesome! Love those real hot dogs.