05-27-2012, 09:12 PM
Veal rib chop - stuffed with Fontina, Proscuitto and sage...grillled on the BGE....served with whipped potatoes, brussels sprouts and mushrooms.
05-27-2012, 10:29 PM
Every part of that looks sooo... Good! Did you sous vide that veal chop first or just grill it? That is one heck of an appetizing meal!
05-27-2012, 10:35 PM
Grilled pompano escabeche.
And a smoked turkey I did on my day off...
05-28-2012, 12:34 AM
Thanks Deck! I just grilled the chop. I'm a fan of the reverse sear method...but these veal chops, although thick, cook quickly. With the BGE, I sear them at 500 plus on both sides, then kill the heat down to 350 or so, and it's less than 8 minutes to 140 internal. Very different than how I would cook a steak.
Originally Posted by Deckhand
05-28-2012, 03:25 AM
Bread pudding tonight with extra bits that were laying around.
Basic custard base with the addition of coffee and cinnamon.
In with the bread there are toasted pecans, banana and semi sweet chocolate.
Boiling that can of condensed milk for a couple hours to make dulce de leche and add a bit of meyers dark rum and cinnamon to that.
05-28-2012, 03:26 AM
@K-Fed, that pompano with escabeche sounds and looks great.
05-28-2012, 03:37 AM
That sounds good. Love bread and rice pudding. Comfort food to me.
Originally Posted by TamanegiKin
05-28-2012, 10:54 AM
TamanegKin, did you instagram that photo? Where is the finished result, you can't just tease us with with your mise en place?
05-28-2012, 10:56 AM
Originally Posted by Namaxy
That sounds absolutely delicious
05-28-2012, 10:57 AM
Your grilled pompano escabeche, looks and sounds delicious. Did your pops catch it or is that from the local market for your restaurant?