Lazy Friday chilaquiles. Special ingredients and home grown peppers

I have some Chuck eye steaks in the Smoker right now. Finish them with a Reverse Sear and some Home made Pasta Salad and Corn on the Cob.
Yum.

For those that aren't familiar with Chuck Eye Steaks, get some. They are from the 5th Rib of the Cow, the Ribeye is from the 6th through 12th.

Just Like a Ribeye, but they were 3.98 LB instead of 12.00 Plus a LB. Only two per Cow though, so they can be a little hard to find.

Smoked a pork shoulder for 15 hours, added insta-pot mac-n-cheese, slaw, some BBQ sauce and a slider bun....

Oh yhea...

Looks Damn good Dan, nothing like Slaw on a Pulled Pork Sammy. I like the Slider size too, a full Bun is too much.
Well done.

Prepped salmon yesterday and in fridge overnight to dry brine.


Started this morning off with bacon on the rectec. Eggs on stove and combined into breakfast burritos for the week.



Dropped grill to 180 and salmon on for a smoke.


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I agree with Chuck.
It all looks very good, but the asparagus made my mouth orgasm a little bit.

Probably poaching an is one of the hardest thing to do. Too little, and the whites are too runny too long the yolk gets too hard.
Sous vide at 146 for 45 mins in the shell.

Microwave, 90 seconds.

http://hostthetoast.com/slow-cooker-jambalaya/


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Nice Chris! That looks tasty.

You guys are not making it easy to keep the weight off.

That was just about the easiest part. I have a flat griddle pan. I give it a light splash of oil just to conduct heat, and some salt and pepper. The asparagus goes on top, and gets a little roll just to coat with the oil. Heat goes on low. After about 8 minutes they'll go a nice bright green. A couple of minutes after that the nice char will appear on the underside. Turn them over at this point and you've got 4 minutes until the char appears on the other side. Serve.



I follow the Serious Eats method, and I get roughly 1 in 16 wrong, now. They also all look like my egg-sample above. (I'm not sorry about that pun).

There's 2 parts to this - the temperature of the water, and the white. The water wants to be a little before a boil - bubbles should form at the bottom of the pot but not make it to the top. No need for vinegar or salt or swirling or anything - just the right temperature. For the white - there's 2 varieties of white - thick and thin. The trick is to get rid of the thing white. Crack the egg into a sieve above a bowl. The thin white will run through in a few seconds. Pour the egg into the water from the sieve, and immediately use a spatula to gently release it from the bottom of the pot. Wait until it feels right, and it's then done. It's about 2 or 3 minutes in the water.

So last night the wife was tired and came at me with "Please cook dinner, we have a pork loin." Which is code for you are now on an episode of chopped. I saw she had some fresh peaches from costco. Fruits go well with pork, so I carmelized some onions, added the peaches, some strawberries, mixed variety of tomatoes, brown sugar, teriyaki, butter, and balsamic vinegar. Reduced it down to a sauce consistency I liked. During this I was baking asparagus that I later topped with crispy parmesan. Using cast iron got a nice crust on the loin, finished in the oven. Turned out amazing. Topped pork with compote sauce and it was well liked by the wife and picky kids.

:goodbutnopics:

<= needs MP, mor pichers

I agree with Pablo, nicely done!

I loved this line, though:

"Please cook dinner, we have a pork loin." Which is code for you are now on an episode of chopped....