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Everyday Misc Cooking Photos w/ details

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A few dark days in a row has got me thinking comfort food, how about chili. :)

I put all sorts of chili pepper in this batch, Urfa, ground serrano, cobanero, silk chili also a little semi sweet chocolate and a double espresso. Around here we also put red kidney beans along with the ground beef,onion, garlic, tomatoes. I was winging this so next time it will be another new experience. Just open the package with the ground serrano, better do that one carefully.

Chili.thumb.jpg.46b9178b57a1a59801b034145ffb3c70.jpg

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Nice cowboy ribeye for dinner last night. Sous vide @ 130F for 2 1/2 hours, then onto the sear grate to finish. Pecan and Post Oak.

1282628238_chuckscowboyribeye003.thumb.jpg.4e7646973c030154415e505c5423ce14.jpg

1627041340_chuckscowboyribeye006.thumb.jpg.de7c755ed13f9cac457c6b5c46742d9c.jpg

Did a simple cheese and asparagus tart to go with it.

1326768751_chuckscowboyribeye007.thumb.jpg.41d531a0f0ea58b859f231eb69f5b7ad.jpg

Plated with a nice cold iceberg lettuce salad with bacon, tomatoes and blue cheese, paired with a lovely 2013 SLV Fay cab. And gotta have shrooms on the steak!

1859035358_chuckscowboyribeye008.thumb.jpg.fecef188bea4f7c8822b1b16815af269.jpg

But what to do with leftover asparagus tart?? Sous vide poached eggs on top for Easter brunch with a heavy dose of purple crack!

20190421_103423.thumb.jpg.9fd0bce5c3293ca5b4c26eeac8c68504.jpg

Happy Bunny Day, ya'll! :albino:

 

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Nice cowboy ribeye for dinner last night. Sous vide @ 130F for 2 1/2 hours, then onto the sear grate to finish. Pecan and Post Oak.
1282628238_chuckscowboyribeye003.thumb.jpg.4e7646973c030154415e505c5423ce14.jpg
1627041340_chuckscowboyribeye006.thumb.jpg.de7c755ed13f9cac457c6b5c46742d9c.jpg
Did a simple cheese and asparagus tart to go with it.
1326768751_chuckscowboyribeye007.thumb.jpg.41d531a0f0ea58b859f231eb69f5b7ad.jpg
Plated with a nice cold iceberg lettuce salad with bacon, tomatoes and blue cheese, paired with a lovely 2013 SLV Fay cab. And gotta have shrooms on the steak!
1859035358_chuckscowboyribeye008.thumb.jpg.fecef188bea4f7c8822b1b16815af269.jpg
But what to do with leftover asparagus tart?? Sous vide poached eggs on top for Easter brunch with a heavy dose of purple crack!
20190421_103423.thumb.jpg.9fd0bce5c3293ca5b4c26eeac8c68504.jpg
Happy Bunny Day, ya'll! :albino:
 
Nicley done mate go easy on the crack lol. That tart looks interesting

Outback Kamado Bar and Grill

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Happy Easter everyone. I bought a two pack of beef shorties from my butcher last week. Cooked one and froze the other .decided to cook the other one today .I must say they seem familar. Wait and see..gave these ribs some boars night out .I like it.35d8bfbeef22e8ae2c2d00f9e7433ec1.jpg. Ready to go on over black cherry wood.48a89ac3b0a4c9b0761a26d69995a702.jpg. On they go. 3c351b3aa87706bc846a5cfc1d2fcb3c.jpg. 4 hours in.looking good.8b520fe23346ef6945e1938f76d6d59f.jpg. This was a pic of last week's cook. Look familiar. Lol. 3442e6a16ba803592fc1c1fe66a15d46.jpg.

Outback Kamado Bar and Grill

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Nice Easter cooks by both of you! And, great use of the leftovers, too! 

The tart was very simple if you use pre-made puff pastry.

https://www.freep.com/story/life/food/2019/04/17/recipe-asparagus-tart-easter/3484533002/

I did a couple of cheese swaps to use what was on hand - parmesan for the gruyere and a combo of brie and boursin for the fontina. Hit it with lots of black pepper. 

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