Iron Chef WAYCT - What Are You Cooking Today
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@Giles Looks great.
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Bolognese
Disclaimer: this Bolognese is not traditional, but it's freakin' delicious. I learned how to make it at a restaurant I worked at over 20 years ago, and it's been in regular rotation ever since. The chef who owns the restaurant eventually came out with a cookbook, which I still cherish and reference to this day.
Firstly, here's all of my mise en place:
Here's the garlic (measure with your heart):
Cook the garlic until golden brown
Next, add the carrots and cook until caramelized:
Add the onions, and again, cook until caramelized. We're trying to develop flavors here and it's important to take our time.
Add the ground beef and Italian sausage, port, marsala, chicken stock, and chopped dried porcini
Spend some time breaking up the protein as it heats up, and once it's consistently distributed in the liquid and cooked, add cream, bay leaves, dried basil, red sauce, and tomato paste. Bring up to a near boil, and reduce to a simmer. Let it cook down for several hours over a very low heat.
Serve with pasta. I like to use Rigatoni and reserve a little pasta water to cook it all together in a pot right before serving.
“Good design is actually a lot harder to notice than poor design, in part because good designs fit our needs so well that the design is invisible” - Don Norman
@zeebeeleather
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Detroit pizza with vodka sauce, guanciale, mozza and jack blend, basil and pecorino. Dough is 75% hydration, cooked in a gozney arc xl
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@seawolf looks fucking delicious and love the step by step break down… I go with something very similar when making lasagna
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@Ikeaparty Daaaaaaamn.
@flannel-slut Heck yeah! That sounds like perfect use of a sauce like this.
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@WhiskeySandwich Hell yeah!
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Nuthin fancy but whipped up some white chicken chili. Keen to do a red chili soon but it’s my wife’s turn next.
I like to throw in the irresistible Garden of Eaten Red Hot Blues tortillas in as “croutons.” They should sell the powder they dust these blue corn chips with, absolute crack.
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@mclaincausey This looks lovely. So does your white chicken chili.
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@seawolf thanks! I’m stealing your recipe next time although I lack the skills for the lovely brunoise on the veggies. It’s not wholly dissimilar from what I did.
The chicken chili is super simple and fast. I yearn to do a low and slow Texas red chili soon. I love doing green chili stew and chili verde too but did that recently enough.
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@mclaincausey the only reason I photographed the process of making the bolognese that day was because I was somehow motivated to chop the veggies by hand and they looked nice. Normally I can’t be bothered and carefully blitz them in the food processor to resemble a brunoise.
I’ve made Texas chili a few times using the Serious Eats recipe. Have you tried that one? It’s so good, and I like to add beans because it’s some extra protein and to mess with my friends from Texas.
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@seawolf yeah brotha my recipe is based on Kenji’s! I love the partial browning, fish sauce, and other techniques he uses. I’m a big fan of him and his empirical approach.
On the below I incorporated some brisket burnt ends.
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@mclaincausey Kenji is great. And I totally agree about the browning. That’s such a pragmatic approach and it yields great results.
And I bet that was so good with the brisket!
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@seawolf my smash burger recipe is mostly his Ultra Smash burger recipe, with the stack bottom to top being bottom bun, dill pickles (this is the one time I prefer crappy shelf stable ones), grilled onion, patty, cheese, patty, sometimes another slice of cheese but usually not, fry sauce in the style of Freddy’s, top bun. Buns lightly toasted.
I have a very heavy duty spatula / scraper and use it with wax paper to smash. By the time I’ve smashed all the patties (usually 8), it’s time to flip and top half of em with cheese. By the time that’s done, it’s time to stack and place on the bottom bun. It’s a little frantic but the payoff is there!
I had leftover fries from last night and made white chicken chili fries for the first time. It works!
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Leftover prime rib means French dip sandwiches. Made a stock from the bones and trimmings, a gravyish jus from that, horsey cream, creole mustard, melted Munster, lemon dressed arugula, caramelized onion on a local bakery’s baguette.
Think it, be it.
