Iron Chef WAYCT - What Are You Cooking Today

[mclaincausey]

Strip with a mustard au poivre demi and balsamic caramelized onions, scallops, broccoli potatoes, asparagus

[Brodie]

Weather has finally cooperated on a weekend. Smoke's in the air for the first time this year.

[Brodie]

Back on that pizza grind..

Did a margherita, a Rosa (stolen from Bianco), a New Yorker (from Gemignani), and a Carbonara (stolen from the Internet). Wife's favorite was the New Yorker (as always, not sure anything will ever beat that for her). And mine might have been the Carbonara...first time we tried it, and I really liked it.

[Brodie]

And this morning we fired off a loaf of focaccia using the leftover ambient heat in the oven from last night's pizza cook. A little more dense than our normal loafs, but still tasted amazing.

[SourPower]

@Brodie bad ass Mill Scale Pit!!! Living the dream

[Brodie]

@SourPower Thanks! The thing is a beast...so much fun to use.

[flannel slut]

Made Italian Roofies for tomorrow

[seawolf]

Steak frites with bordelaise sauce. I don't normally deep fry my frites but I'm trying to use some things up (we're moving house in about a year) and had a jug of oil calling my name from the pantry.

[goosehd]

Boneless Leg of Lamb

[ARNC]

@seawolf you must ridiculously organised if you’re planning meals a year ahead!

[goosehd]

[goosehd]

[seawolf]

@ARNC I am, and I don’t like moving extra crap. Let’s use it up and try to start with a clean slate!

@goosehd looking great!

[GraemeE]

For some reason we couldn't find mussels even though we are at the coast - still tasted great though

[SFMCfranky]

Mushroom, leek and bacon quiche - just out of the oven. I used a new recipe for the pie crust that called for a little cold vodka. Hopefully it works out.

[Alex]

[Alex]

This post is deleted!

[Alex]

[Alex]

No photos of the after jerk chicken, but was 90mins at 150C with cherry and hickory wood. Served with rice and peas, coleslaw and mango salsa. I don’t say this lightly based on how much time I spend in the Caribbean, but it was some of the best jerk I’ve ever eaten

[goosehd]

@Alex If you get a chance, would love the recipe for the jerk please.