Watcha cookin'?

[schwerty]

Damn that sound tasty^

Got my Egg set back up finally. 2lb BI Ribeye seemed appropriate.

That looks beautiful! I'm loving the egg for ribeyes. The intense flavor the egg imparts on a thick ribeye pairs well with the fat and muscle structure of that cut.

Brat-burgers were top notch. Forgot to snap a pic. Couldn't go bunless.

Egg ribeye from last wknd:

[shroom]

hittin the BBQ tonight with king salmon and black sea bass caught this weekend, corn, veggies/potatoes, and some peach cobbler courtesy of the wife. life is good.

[NW_SKIER]

hittin the BBQ tonight with king salmon and black sea bass caught this weekend, corn, veggies/potatoes, and some peach cobbler courtesy of the wife. life is good.

Sweet! I bet that was a good eater too. Was a good looking fish! I did fresh Baker Lake sockeye from Saturday in a pan with butter and a smokey paprika and brown sugar rub. Coupled with potato salad and some fresh lettuce.

[bagtagley]

I've been making quick pickles or whatever they are called this summer. Slice em thin, salt for 20-30 minutes, squeeze out the liquid. Then put them in a sugar, water, vinegar mix over night. They go damn fast so I reuse the liquid for a few days with a bit of vinegar added each time. They go great with breakfast, and as a snack when I get home

We do something similar. My kids call them quickles. I bring water, vinegar, garlic, salt, and pepper to a boil and pour it over sliced cukes and sweet onions. I toss it in the freezer for 30 minutes if we want them even quicker. I agree, a pile of quickles and some breakfast sausage is a great breakfast.

[undertow2]

Just made and consumed gai yang (Thai grilled chicken) with a sweet chile dipping sauce, red curry grilled eggplant, and coconut grilled kale. Should've stopped to take a pic but my family consumed it in about 5 minutes. If you're looking for the best goddamn grilled chicken recipe there is, pretty sure this is it.

This looks absolutely awesome and def going to give this a try...! I fucking love thai food and this just seems like a killer combo... Going to give it a go this weekend on the Egg and will report back... Thanks for throwing this up...!

[shroom]

I hope he didn't throw it up

[KQ]

I realize this is just another one of my cut & paste recipes and nothing original like you all post but it was so good and something I think a lot here would like that I decided to risk it and share. Made it last night to go with grilled flank steak (a half recipe, used fresh corn and garden toms and Goya black beans).

It was easy, colorful and wonderful! Flavors in the dressing were perfect. Good as a salad but also good as a relish if you want to make flank steak tortilla wraps.

Southwestern Black Bean Salad




WHY THIS RECIPE WORKS:
We quickly edited out the dull bell pepper and harsh onion found in traditional recipes for Southwestern black bean salad. Instead, we used scallions, which were mellow and light. Creamy avocados gave the salad richness, tomatoes lent juicy freshness, and corn added welcome sweetness.

Sautéing the corn (both fresh and frozen worked well) in a skillet until it was toasty and just starting to brown added a pleasant nuttiness to the kernels.

In order to give our salad the wake-up call it needed, we turned the typical dressing ratio of 1 part acid to 3 parts oil nearly upside down, using much more lime juice than olive oil. A teaspoon of honey balanced the citrus kick, and throwing the scallions into the dressing mellowed them nicely.


SERVES 6 TO 8

You will need 3 to 4 cobs to yield 2 cups of fresh kernels. If using frozen corn, be sure to thaw and drain it.

INGREDIENTS

4 scallions, sliced thin
1 tablespoon minced chipotle chiles in adobo sauce
1 teaspoon honey
1/3 cup lime juice from 3 limes
Salt and pepper
1/4 cup olive oil
2 cups fresh or frozen corn (see note)
2 (16-ounce) cans black beans, drained and rinsed
2 ripe avocados, pitted, skinned, and chopped
2 medium tomatoes, cored and chopped
1/4 cup finely chopped fresh cilantro

INSTRUCTIONS

1. MAKE DRESSING Combine scallions, chipotle, honey, lime juice, ½ teaspoon salt, and ½ teaspoon pepper in large bowl. Slowly whisk in 2 tablespoons oil. (Dressing can be refrigerated, covered, for 1 day.)

2. TOAST CORN Heat remaining oil in large skillet over medium-high heat until shimmering. Cook corn until spotty brown, about 5 minutes.

3. TOSS SALAD Add beans, avocados, tomatoes, cilantro, and toasted corn to bowl with dressing and toss to combine. Season with salt and pepper. Serve. (Salad can be refrigerated in airtight container for 2 days. Bring to room temperature and toss before serving.)

BOOST BEAN FLAVOR

When making salads such as Black Bean Salad, we prefer to use canned beans processed with salt. Why? Easy—they taste better. Many “natural” or “organic” brands containing little or no salt can be quite bland, especially in recipes where the canned beans are not cooked. If all you’ve got in your pantry are unsalted beans, here’s a neat trick for improving their flavor: Marinate them in the dressing for your salad for about 10 minutes.

[Buster Highmen]

We eat a ton of black bean salads. Do one with quinoa, tomatoes, cukes, parsley or basil with some oil and vinegar. It's never the same twice.

[riser4]

quinoa and black bean salad is the bomb. with tomatoe, corn, cukes and cilantro

[Buster Highmen]

Chop in some prosciutto.

[Mazderati]

Step 3 all by yourself, KQ?

[~mikey b]

Step 3 all by yourself, KQ?

Yoga

[KQ]

We eat a ton of black bean salads. Do one with quinoa, tomatoes, cukes, parsley or basil with some oil and vinegar. It's never the same twice.

For me it's all about consistency. Guess you could say I'm boring following recipes but I like to know I'm going to get the same great dish I had the time before. I might change something up after the first time I make it (go off recipe) but generally thereafter, if I like the change, I'll make a note and stick with it.

Step 3 all by yourself, KQ?

Yeah, been getting a lot of practice in too

I made this one today (very yummy):

Celery Root, Celery, and Apple Slaw



WHY THIS RECIPE WORKS

For a fresh take on coleslaw, we trade out everyday cabbage for a variety of root vegetables that lend color and flavor to this year-round side dish. We use a box grater (or the shredding disk attachment of a food processor) to quickly turn the hard vegetables into tender shreds. To avoid a waterlogged salad, we toss the shreds with salt and sugar to soften them slightly and draw out moisture. Adding another vegetable, one with a lighter, airier texture, breaks up the salad and gives it lift; apple or pear and a green herb lend additional layers of fresh flavor. Bright Dijon-based vinaigrettes bring our slaw recipes together.

INGREDIENTS

1 ½ pounds celery root, trimmed, peeled, and shredded
¼ cup Sugar, plus extra for seasoning
Salt and pepper
½ cup extra-virgin olive oil
3 tablespoons cider vinegar, plus extra for seasoning
2 tablespoons Dijon mustard
5 stalks celery, sliced thin on bias
2 Honeycrisp or Fuji apples, peeled, cored, and cut into ⅛-inch matchsticks
½ cup fresh parsley, chopped coarse

INSTRUCTIONS

SERVES 4 TO 6

To save time, we recommend shredding and treating the celery root before prepping the remaining ingredients. Shred the celery root on the large holes of a box grater or with the shredding disk of a food processor.

1. Toss celery root with sugar and 1 teaspoon salt in large bowl and let sit until partially wilted and reduced in volume by one-third, about 15 minutes.

2. Meanwhile, whisk oil, vinegar, mustard, ½ teaspoon salt, and ½ teaspoon pepper in large bowl until combined.

3. Transfer celery root to salad spinner and spin until excess water is removed, 10 to 20 seconds. Transfer celery root to bowl with dressing. Add celery, apples, and parsley to bowl with celery root and toss to combine. Season with salt, pepper, extra sugar, and/or extra vinegar to taste. Serve immediately.


And I made this one last week (also fantastic - I did use the cherry toms):

Pasta Salad with Pesto



WHY THIS RECIPE WORKS
When we developed our pesto pasta salad recipe, we discovered a trick to prevent the pesto’s bright green color from dulling. Adding another green element to the pesto—fresh baby spinach—provided long-lasting color without interfering with the basil flavor. Adding mayonnaise to the pesto created the perfect binder, keeping the salad creamy and luscious and preventing it from clumping up and drying out.

INGREDIENTS

¾ cup pine nuts
2 medium cloves garlic, unpeeled
Table salt
1 pound farfalle (bow ties) pasta
¼ cup extra virgin olive oil plus 1 additional tablespoon
3 cups packed fresh basil leaves (about 4 ounces)
1 cup baby spinach (packed), about 1 ounce
½ teaspoon ground black pepper
2 tablespoons fresh lemon juice from 1 lemon
1 ½ ounces finely grated Parmesan cheese (about ¾ cup), plus extra for serving
6 tablespoons mayonnaise
1 pint cherry tomatoes, quartered, or grape tomatoes, halved (optional)

INSTRUCTIONS

SERVES 8 TO 10 AS A SIDE DISH

This salad is best served the day it is made; if it's been refrigerated, bring it to room temperature before serving. The pesto can be made a day ahead--just cook the garlic cloves in a small saucepan of boiling water for 1 minute. Garnish with additional shaved or grated Parmesan.

1. Bring 4 quarts water to rolling boil in large pot. Toast pine nuts in small dry skillet over medium heat, shaking pan occasionally, until just golden and fragrant, 4 to 5 minutes.

2. When water is boiling, add garlic and let cook 1 minute. Remove garlic with slotted spoon and rinse under cold water to stop cooking; set aside to cool. Add 1 tablespoon salt and pasta to water, stir to separate, and cook until tender (just past al dente). Reserve 1/4 cup cooking water, drain pasta, toss with 1 tablespoon oil, spread in single layer on rimmed baking sheet, and cool to room temperature, about 30 minutes.

3. When garlic is cool, peel and mince or press through garlic press. Place 1/4 cup nuts, garlic, basil, spinach, pepper, lemon juice, remaining

1/4 cup oil, and 1 teaspoon salt in bowl of food processor and process until smooth, scraping sides of bowl as necessary. Add cheese and mayonnaise and process until thoroughly combined. Transfer mixture to large serving bowl. Cover and refrigerate until ready to assemble salad.

4. When pasta is cool, toss with pesto, adding reserved pasta water, 1 tablespoon at a time, until pesto evenly coats pasta. Fold in remaining 1/2 cup nuts and tomatoes (if using); serve.

[billyk]

Learned something interesting (at least to me) the other day. A serving of small red beans (1/2 cup dried beans) has more antioxidants than a serving (1 cup) of blueberries.

I personally have to stay away from canned beans - too much salt. Not good for my blood pressure.

[GiBo]

Have you tried rinsing them? You can reduce the sodium by almost half. Also, they sell canned no salt added organic red beans.

I eat a shit ton of canned beans. My dinners are solo affairs about three nights a week. I usually go meatless those nights. My new favorite is to brown some cubes of extra firm tofu in coconut oil. Add shrooms, onions, garlic and finely chopped cilantro stems and saute for a few more minutes. Then add a can of rinsed beans (black, northerns, chickpeas or the whatever's in the cupboard) and some chopped bok choy. Then add some salt and cilantro leaves. Really good and so damn nutritious. Hopefully it makes up some for the shit diet/drinking I do on the weekends.

[mtngirl79]

someone said my lasagna was the best they ever had

[Powder Ho]

KQ, thanks for the pesto pasta salad idea. We had some friends over last nite for dinner and I needed a vegetarian meal.
I used your recipe and added crumbled bleu cheese and chopped arugula.
It turned out great. Everybody loved it.

[BigKuba]

Kinda crushed it for a Monday dinner with this here hanger steak with basil and spicy sauce over some jasmine rice

Serious Eats FTW once again, both with the recipe and hanger steak prep advice. It smelled so good that I forgot to make the crispy shallot topper.
Oh, and I had some leftover crazy-hot sauce, which I would heartily recommend if your idea of tasty food involves burning holes in your digestive tract

[dfinn]

evoo, fresh mozz, hickory smoked chicken, pickled red onions, roasted red peppers, creamy buffalo sauce, blue cheese crumbles and then topped with some cilantro. one of the better pies to come out of my oven.

[schwerty]

Damn that looks good.

[schwerty]

Menu this evening:

2.25lb Zabuton steak - great cut! I usually don't marinate beef, (maybe a few cuts), but thought I'd do it this time. High quality beef from Tensleep, Wyo but this cut can take it.
Marinade: 1/4 onion, 4 or 5 cloves garlic, fresh rosemary, evoo, bourbon-a lot, maple syrup, dried thyme, black pepper, about a tablespoon of good balsamic, toasted cumin, toasted whole fennel seed. Blended
The cut was about 1.75" thick. Put it in the marinade for about 8hrs.

Cooking vessel: big green egg. No smoke.

Technique: reverse sear. Got internal temp to 114* at about 260* on the egg. Indirect. Pulled and rested for 10mins. Put back on when grill got to about 600* direct heat. Seared for a couple mins a side. Rested for another 15 and sliced against the grain.

Sides:

Worked from the home office today so I whipped up some creamed corn at "lunch".

Creamed corn-
Cut corn off 5 cobbs, getting into the meat of the cobb.
Sautéed in evoo with a few cloves minced garlic, onion, and jalapeños.
Added in some fresh sage, rosemary and a bit of mint from the garden at the end of the sauté.
S & P
Non sweetened coconut milk
Dusting of corn starch. (Very small amt)
Splash of Chardonnay my Wife was drinking the night before.
Cooked down to reduce

Quinoa cooked in chix stock from the winter with bay leaves and "herbs de Provence" seasoning. Finished with garden cherry matos, olive oil, red onion and s&p.

Steamed some broc cuz I figured I should set a standard for my kids and have some green on the plate.

[Ripzalot]

Fresh basil mozzarella tomato pizza....the best.

[Bobby Stainless]

schwerty droppin steak knowledge.

[oftpiste]

Schwerty, what was the interior temp after the sear?

[schwerty]

Schwerty, what was the interior temp after the sear?

I think it peaked at 123-4. That cut is best at a peak of about 127-130 imo. It was a big steak though so I wanted the thickest part to come out under that for eating today. (Warmed it for lunch and didn't want to over cook)