Iron Chef WAYCT - What Are You Cooking Today

[Giles]

I'm not cooking, but anticipating good tastes ahead.

Chilli's bought with @kiya and Demitra in Mexico.  5 minutes after popping these into the trolley we saw bottles of 2011 Petrus for USD4,400 per pop, we did not buy any…

[neph93]

The weekly bake…

[Seul]

Sourdesem?.. I really need to start baking me own bread damnit…

[mclaincausey]

Smoked sausage (andouille and Chipotle Creole) and chicken gumbo from scratch.

Roux (I like mine dark) + mirepoix (or Holy Trinity as they say down in Louisiana). Also added some tomatoes since I'm adding okra later. Since "gumbo" comes from a word for okra from an African language, it doesn't seem like gumbo without it, even though there are rich traditions that skip it, sometimes using file as a replacement thickener.

Combine them.

Home made chicken stock and roux will combine with other ingredients throughout the cook.

Hit the okra with high heat to knock off the slime.

I like to "Maillard" one side of the sausage before adding it.

Do the same with bone in chicken thighs and add em, cook it down.

When the gumbo is ready, pull the chicken to debone, then re-add the torn meat.

[JDelage]

Looks delish (except for the snot-peppers that is…)

[neph93]

Never had gumbo which seems wrong as I listened to Dr. John a lot as a teenager. It looks marvellous.

[gaseousclay]

Never tried gumbo but that looks delicious. I’m a huge fan of okra as well, slime and all

Sent from my iPhone using Tapatalk

[mclaincausey]

Cheers all!

Not by design, the okra wound up not being as pervasive as I'd hoped in the gumbo, should have used more. But this would have been more authentic Cajun had I skipped okra and served with file. I just like okra!

[JDelage]

Made sous vide lamb for Easter. It was delicious…

O

[neph93]

Perfectly pink and looks delicious. I think lamb is my favourite red meat on the whole. It is disappointing that it is available in so few cuts in Norway.

[Giles]

Fruit cake because I have a shiny new kitchen to play in….

[Giles]

4 hours later….

[neph93]

Looks just like the one my Nan used to make.

[mclaincausey]

Lamb looks great as does the fruitcake. When I hear that word it fills me with dread because I associate it with the bulletproof rubber variety we give as gifts to people we hate in the USA.  Glad to see there's a redeemable variety.

[Seul]

TUNA // RED ONION // SWEET PEPPER // FETA CHEESE // VIOLIFE MOZZ FLAV CHEESE // SOURDESEM HANDLE

[neph93]

I may have posted this before, it has become a regular. One pot sweet potato and lentil curry. Vegan but I sometimes serve it with cod or halibut. Not today though.

[Filthy2123ozjunkie]

Impress your spouse or lady of the evening with my favorite BBQ sauce ever.

Simmer on low heat about 25 minutes in a small saucepan on low heat until thick. Then use as a marinade on chicken thigh fillets overnight. And use the rest as a glaze while grilling. I cheat and bake the chicken at 350 degrees F for 20 minutes then grill on my shitty little gas grill.

Garnish with toasted sesame seeds.

I can make a recipe for my 'better than sex' bacon and eggs fried rice if someone is interested.

[mclaincausey]

Looks noms!

I make a similar Korean BBQ sauce by substituting ingredients for my Southern chicken and pork BBQ sauce, e.g.

• Gochujang for much of the ketchup

• Rice wine vinegar for the apple cider vinegar

• Soy or tamari sauce for the Worcestershire

• Scallion for white onion

• etc

Definitely works. There's quite a bit in common between Korean and Southern BBQ traditions.

[Filthy2123ozjunkie]

The sauce is so good I have been tempted to drink it.

[Chris]

I can see why…