Iron Chef WAYCT - What Are You Cooking Today

[Giles]

Indian bay leaf.

Stolen from the web:

The Indian bay leaf embodies a mild cinnamon flavor, while the laurel bay leaf imparts essences of pine and lemon. The Indian bay leaf is used extensively in Indian cuisine, and in recipes, may be confusingly referred to as simply “bay leaf”, though the two are not to be used interchangeably.

[endo]

mmh, must be delicious

[mclaincausey]

Not gonna win any beauty contests but almost got reverse sear of cowboy steak where I want it. Need a larger skillet for a cut of this size (or I could have used the stainless griddle). So crust could be better and I’d like a touch less doneness, but the temperature gradient is nice and skinny.

Neuske triple cut bacon is SO THICK. The Iron Heart of bacon. Wedge salad lardons made from that.

The unappealing looking dark stuff is delicious mushrooms that have been cooked down within an inch of their lives.

[goosehd]

The steak looks good, but that salad has me salivating.  I love a good bleu cheese with steak/salads.  Edit:  my eyes may be deceiving me…no blue cheese?

[Chap]

Awesome… what kind of cut is this in the US? Ribeye Bone? Same as Tomahawk? Looks like one kilo+

[goosehd]

Roasted cauliflower bites (Before):

[neph93]

I do love roasted cauliflower.

Made Tabbouleh. Has to be the greatest side dish ever. So I tend to eat it on its own.

[goosehd]

After:

[goosehd]

@neph93 do you have a link or recipe for the tabbouleh?

[mclaincausey]

@goosehd:

The steak looks good, but that salad has me salivating.  I love a good bleu cheese with steak/salads.  Edit:  my eyes may be deceiving me…no blue cheese?

Sorry brother, I didn't see this–yes, there is gorgonzola in the mix, it's my wife's homemade ranch with some 'zola thrown in and crumbled on the salad.

[steelworker]

@Chap:

Awesome… what kind of cut is this in the US? Ribeye Bone? Same as Tomahawk? Looks like one kilo+

@chap I think you're right ,ribeye and it looks damn good

[mclaincausey]

Sorry @Chap i also missed your question. “Cowboy cut” ribeye, as far as I can tell basically a fairly thick tomahawk with less of that (cosmetic) lengthy bone.

Oven roasted to 115F internal temperature, 10 minute rest, brushed with avocado oil, quickly (~45s a side) seared off on a very, very hot cast iron skillet (next time I’ll use a cast iron plancha because it didn’t fit my skillet well, which compromised the surface area that got a good sear—should have been darker).

[goosehd]

Absolutely love the reverse sear method for steaks and continually have great results using it.  I’ve heard sous vide is another great method, but haven’t tried it.

[Jett129]

My brother in law uses the Sous vide method,with fantastic results.

[Giles]

Nothing fancy, but on a hot summer's day, Quiche Lorraine with new potatoes and salad sounded like just the recipe….

[neph93]

@goosehd this works more or less for two mains or as a side to meat or fish for four. Don’t skimp on the parsley!

https://cookieandkate.com/best-tabbouleh-recipe/

[mclaincausey]

cookie+kate is amazing. the book: recommended.

[mclaincausey]

Not really much cooking since I didn’t cure the pastrami or bake the sourdough marble rye (which has some cocoa in it! I think that piece is mostly cosmetic for marbling), but this was so ugly delicious I’m sharing anyway. Broiled pastrami melt with Swiss and good brown mustard.

[goosehd]

@mclaincausey I think I hate you…(seriously love you and am salivating)!!

[mclaincausey]

@goosehd love you too buddy! This one was so easy it doesn't really belong here, but it was DELISH The pastrami and bread are appropriately bougie small batch local etc etc etc producers.