Iron Chef WAYCT - What Are You Cooking Today
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My wife made a delicious Mississippi pot roast over buttery mashed potatoes for dinner last night. Mississippi pot roast is one of those things that went viral. You scratch your head when you see the recipe but it’s damn good!
Think it, be it.
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@mclaincausey I tried this out and loved it but the kids didn’t. Guess who wins out in the meal planning…bummed too because it’s fantastic. Do you always eat it over potatoes or have you paired it in different ways?
Editing to add that I thought the browning was really important but our hood is pretty weak and the house smelled like browning beef for days
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@SKT we have done sandwiches too! Sliders on Hawaiian rolls with pink peppercorn horseradish sauce. We have to rinse the jus off for our kid but she will eat the meat.
I love a Philly cheesesteak wit with pepperoncini so I think that this on a hoagie with Cooper and sautéed onion would be great.
@Giles here ya go. I warned you, it raises questions, but they are imo satisfactorily answered by the result.
Think it, be it.
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@mclaincausey oh man the sliders sound delicious. Will trot it out again, worst case my wife and I eat it all
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@SKT If we have any left over after today I will also try to find some Cooper sharp to make a hoagie--I think that would be really good too!
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@mclaincausey sounds really good. Keep me posted on how you like it that way
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Made some brisket and unfortunately left the flat on too long. So we ate the point and I made chile con carne with guajillo, New Mexico, ancho, and chipotle chiles. Definitely redeemed the flat
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Mrs makes an incredible pho. Broth gets better w each day after the cook
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Chicken Tikka Madras by Nocturama
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Shrimp Scampi on sushi rice:
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@bluemantra, did 007 need to disarm it before you started cooking with it?
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First time ordering some Maui Nui venison and I’m pretty impressed with the quality.
Made some leg medallions last night with simple potatoes, tonight did the Loin filet medallions with some pasta. Did the legs medium rare and mistakenly did the Loin medium, but it was still very tender.
Personally, I think the leg would be best for stews, chili something along those lines, the tenderloin of course was melt in your mouth. It’s been raining the last couple nights, so do it in the carbon steel which honestly I’ve been pretty lazy and doing more stuff in it rather than firing up the gas grill or the green egg.
