grawk Posted August 26, 2011 Report Share Posted August 26, 2011 I LOVE hatch chiles. It's what I miss most about my time in arizona. Green chile stew... Quote Link to comment Share on other sites More sharing options...
shellylh Posted August 26, 2011 Report Share Posted August 26, 2011 (edited) I put a bunch of roasted Hatch peppers and kielbasa in my spaghetti sauce last night - it was really good.... kinda reminded me a bit of jambalaya. Green chili stew sounds good (well, not right now since it has been over 100 degrees for the last month but maybe once October hits). I am trying to figure out how many chilis to freeze to use during the rest of the year. Edited August 26, 2011 by shellylh Quote Link to comment Share on other sites More sharing options...
grawk Posted August 26, 2011 Report Share Posted August 26, 2011 it's best when it is really hot. Something about hot peppers make hot weather more bearable. I'm having chili mac. Quote Link to comment Share on other sites More sharing options...
cetoole Posted August 26, 2011 Report Share Posted August 26, 2011 Sous Vide scallops. Yum. Quote Link to comment Share on other sites More sharing options...
luvdunhill Posted August 26, 2011 Report Share Posted August 26, 2011 I have been doing a lot of Hatch chilies as well, they are huge in Austin. Quote Link to comment Share on other sites More sharing options...
VPI Posted August 28, 2011 Report Share Posted August 28, 2011 Sous Vidified a random cheap steak, that came from a six pack I found left over from the hurricane hoarders, with sun dried tomatoes and shallots. Cooked a bit too long and too hot. Quote Link to comment Share on other sites More sharing options...
mikeymad Posted August 29, 2011 Report Share Posted August 29, 2011 Something like this a little while ago -- thx to Al... Quote Link to comment Share on other sites More sharing options...
shellylh Posted August 29, 2011 Report Share Posted August 29, 2011 Looks good but next time try not to skimp on the bacon. Quote Link to comment Share on other sites More sharing options...
VPI Posted August 29, 2011 Report Share Posted August 29, 2011 Dry aged NY Strip over a Poblano/tomato/onion puree with a couple slices of giant heirloom tomato that make the steak look tiny. Mostly just wanted to try out the new food processor. Quote Link to comment Share on other sites More sharing options...
HDen Posted August 30, 2011 Report Share Posted August 30, 2011 Dry aged NY Strip over a Poblano/tomato/onion puree with a couple slices of giant heirloom tomato that make the steak look tiny. Mostly just wanted to try out the new food processor. What did you put on the steak? Just salt and pepper? I'm curious because want to try new ingredients with my steaks Quote Link to comment Share on other sites More sharing options...
Hopstretch Posted August 30, 2011 Report Share Posted August 30, 2011 Croissant with bacon, avocado, poached eggs and train smash (tomato & onion relish). Quote Link to comment Share on other sites More sharing options...
shellylh Posted August 30, 2011 Report Share Posted August 30, 2011 Please fax. Quote Link to comment Share on other sites More sharing options...
Voltron Posted August 30, 2011 Report Share Posted August 30, 2011 Me first! Quote Link to comment Share on other sites More sharing options...
Wmcmanus Posted August 30, 2011 Report Share Posted August 30, 2011 Jecklin Floats, but only because I ran out of rootbeer. Oh, and to play around with numbnuts when he searches for a pair tomorrow. Quote Link to comment Share on other sites More sharing options...
tyrion Posted August 30, 2011 Report Share Posted August 30, 2011 Something like this a little while ago -- thx to Al... Nice! Quote Link to comment Share on other sites More sharing options...
morphsci Posted August 31, 2011 Report Share Posted August 31, 2011 Croissant with bacon, avocado, poached eggs and train smash (tomato & onion relish). Please fax. Me first! I'll queue up for that! Quote Link to comment Share on other sites More sharing options...
VPI Posted September 2, 2011 Report Share Posted September 2, 2011 Sous Vide with flair. Quote Link to comment Share on other sites More sharing options...
Voltron Posted September 3, 2011 Report Share Posted September 3, 2011 Nice flair! Quote Link to comment Share on other sites More sharing options...
cetoole Posted September 3, 2011 Report Share Posted September 3, 2011 Sous vide duck breast, 135 degrees for 2 hours. I gave it just a little too long crisping the skin but it was still quite good. Quote Link to comment Share on other sites More sharing options...
HDen Posted September 3, 2011 Report Share Posted September 3, 2011 (edited) cetoole what did you put on your duck breast? and Mr.VPI, again... did you use anything else other than salt&pepper on your steak? Those dishes look gorgeous! Edited September 3, 2011 by HDen Quote Link to comment Share on other sites More sharing options...
Voltron Posted September 3, 2011 Report Share Posted September 3, 2011 (edited) Smoked pork loin, bacon, provolone and onion sandwich with DFH Hellhound on the side. Edited September 3, 2011 by Voltron Quote Link to comment Share on other sites More sharing options...
VPI Posted September 3, 2011 Report Share Posted September 3, 2011 (edited) cetoole what did you put on your duck breast? and Mr.VPI, again... did you use anything else other than salt&pepper on your steak? Those dishes look gorgeous! Sea Salt and ground pepper and distilled white vinegar and olive oil rub. Edited September 3, 2011 by VPI Quote Link to comment Share on other sites More sharing options...
mikeymad Posted September 3, 2011 Report Share Posted September 3, 2011 SPAM and Beans.. Quote Link to comment Share on other sites More sharing options...
jp11801 Posted September 4, 2011 Report Share Posted September 4, 2011 Burgerfi bacon cheeseburger it was around 5guys level Quote Link to comment Share on other sites More sharing options...
cetoole Posted September 4, 2011 Report Share Posted September 4, 2011 cetoole what did you put on your duck breast? and Mr.VPI, again... did you use anything else other than salt&pepper on your steak? Those dishes look gorgeous! Nada, actually. Had more than enough duck fat. Probably should have added a little salt and pepper during the sear or something, but it was good as is. 1 Quote Link to comment Share on other sites More sharing options...
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