Iron Chef WAYCT - What Are You Cooking Today
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Just chatting with Giles and he has set me on a path for some great new recipes. One of the questions I have for all of you and need your help is:
When Laura and I went to school, there was a Greek restaurant that had a Vegetarian Moussaka dish that we absolutely loved.
Does anyone have a recipe that they would like to share or a link to follow? I know I can find one on the internet, but having such a large group of people from all areas of the world might turn up something truly unique and special.
I was pretty inspired by the trip and Giles abilities and then the post today about the denim covered cookbook was just icing on the cake.
Really appreciate some thoughts and ideas.
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Rotisserie prime rib. Sweet potatoes in the cast iron.
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First pizza on the stone was a success. Still room to improve, a bit more to it than I expected.
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I used a black bream I caught in the summer, but guessing any white fish would do. The good thing about the bream is that the flakes were really firm so the cakes had some bite to them. Mine, of course, were nowhere near as perfect and pretty as the pic in the book…..
I made this too, it was really lovely:
Both were first-timers, and will be made again. I'm always delighted when I do a recipe and it ticks enough boxes to become a regular….
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Thanksgiving prep today/tonight
Brine with orange zest, spices, bourbon and maple syrup (and obviously salt. a lot of salt)
Making sure the bird will fit in there tomorrow…
Port & Cranberry Sauce made, forgot to photograph the process
Giblet stock for gravy going on now
Improvised brining device - my (clean) recycling bin and three bin liners
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Last year I went crazy adding all kinds of spices and stuff to the brine,and felt like they didn’t add any noticeable flavor. Not smoking my turkey until Saturday,but going back to basics with the brine. My son will be making a compound butter to put on/in the turkey for when it comes off the smoker and is ready to be wrapped.I’ll use the same spices to rub on the turkey before smoking. Spice rub recipe…
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Everything lookin nice y’all!
Got a 3 bone prime rib roast from my local butcher. Trimmed, trussed, and brining for 48 hours. Then will apply an herbal paste of rosemary, thyme, peppercorn, and olive oil and cooking at 225F until the center reaches 115F. I’m planning on doing this in the cooker with the deflector plates in place, on the extension grill up high above the heat source so that it cooks as evenly as possible, with as uniform heat around it as possible. Pull, rest for 30-120 minutes, and hit at high heat for 10 minutes to crust (the ole reverse sear). We did this a few Christmases ago (but in the oven since we didn’t have the Primo then) and it was the best prime rib I’ve ever had: salty, herbaceous crust, and uniformly pink and juicy throughout the interior. I hope we can recapture that magic this time around. A subsequent effort came close, but not quite there.
We will serve with a jus made from the drippings, the broth I’m making from the bones, and some wine, along with a pink peppercorn horseradish sauce. Then, French dip sandwiches for days! This will be for a Friday feast after Friendsgiving.
Roasting the bones and other beef broth ingredients before cooking them down into a hearty broth:
