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USCHO Cooks: Are you our Top Chef?

dxmnkd316 said:
If I could do one thing differently, I would have spooned the sauce back over the chicken more often. It was still outrageously flavorful. It’s now on my regular list.

And it’s truly a one-skillet recipe. With a small prep bowl to mix the sauce in. A knife and a cutting board. That’s a great weeknight dinner if you ask me.
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That looks delightful! (And I like the layout and mini-vids on that site)
 
Re: USCHO Cooks: Are you our Top Chef?

dxmnkd316 said:
If I could do one thing differently, I would have spooned the sauce back over the chicken more often. It was still outrageously flavorful. It’s now on my regular list.

And it’s truly a one-skillet recipe. With a small prep bowl to mix the sauce in. A knife and a cutting board. That’s a great weeknight dinner if you ask me.
Click to expand...

The carrots don't burn in the cast-iron with all that time in the oven + the chicken fat?
 
Re: USCHO Cooks: Are you our Top Chef?

If you have super thin carrots they get a little charred, but buy the bag of carrots instead of a bunch with the tops. The bags tend to have bigger carrots compared to the ones you can buy loose or in bunches in the grocery store.

Big fat beefy carrots got just the right amount of char and the cook on them was amazing. Didn’t even check on them. I was actually surprised myself.

Full disclosure. Lol. I read the “turn off the stove” part as turn off the oven. So I threw the carrots in and turned off the oven lol. When I realized, wait, how does the chicken actually co...sh-t. And turned the oven back on after I had pulled out the carrots. It turned out perfectly and I had a really good laugh at my own expense.

A few other notes: I turned the carrots the first time after 2-3 minutes instead of four. Also, I only had three chicken thighs in my pack. So the fat that came off of them was slightly more than what the recipe called for, but that’s just pure schmaltzy goodness. I didn’t decant anything. Also, I wouldn’t go much beyond 12 minutes** on the final cook depending on how long your thighs cook on the stovetop. Mine went a decent amount longer. Medium low on the skins seemed low. It took longer but I got a good result. If you know how to do a good cook on thighs and get crispy skins, do what you would normally do and skip the recipe timing. Given the sugar content of the honey, keep an eye on the final bake. The bottom of that pan had a panoply of flavor but it could have gone very wrong fast if I left it too long.

**18 might have seen some nasty char.
 
Re: USCHO Cooks: Are you our Top Chef?

dxmnkd316 said:
I bought a tomahawk steak. Anyone ever cooked anything like a 3” bone-in ribeye?

Obviously sear it and then go indirect. But any tips beyond that?
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Liberally salted and peppered the steak and fresh rosemary. Let it sit for an hour on the counter.

Two minutes over scorching hot coals, cover. Rotate 90. Two more minutes covered. Flip and repeat. Then I moved it to the cold side, covered, and basically baked it for 10ish mins with top vent nearly closed. Touch test for doneness.

Holy god.
 
Re: USCHO Cooks: Are you our Top Chef?

Anyone know if broccoli rabe is very seasonal or just an east coast thing?

I can’t find it at any of the stores around me. Might swing by Whole Foods to see if they have it.
 
Re: USCHO Cooks: Are you our Top Chef?

dxmnkd316 said:
Anyone know if broccoli rabe is very seasonal or just an east coast thing?

I can’t find it at any of the stores around me. Might swing by Whole Foods to see if they have it.
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Not sure if this will help or not, but I had a similar problem when attempting a recipe (Pan Seared Scallops with Broccoli Rabe) and could not find it locally. Searched the entire Wegmans produce section... twice... finally "found" it, but identified as Rappi and/or Rapini. But then again, I am closer to the East coast!
 
Re: USCHO Cooks: Are you our Top Chef?

Thanks. Must have walked right by it then. Hy-Vee product locator says they have it, but when I asked them while I was at the store I got the, “Broccoli what?”

I’ll look for rapini

:)
 
Re: USCHO Cooks: Are you our Top Chef?

Had my mom over for steaks. She wanted to try a tomahawk lol.

She brought over good bread, good butter, and a bottle of wine. I bought the steaks. I’ve never cooked a steak that perfectly in my life. Quarter inch of good sear. Everything else was a consistent med-rare rectangle. Just perfect.

It was a no frills gluttonous meal. I would pick it as my last meal.
 
Re: USCHO Cooks: Are you our Top Chef?

Good reload. While steaks are a topic I have down pat, I did appreciate the updates, and I am very optimistic about the rest of the reloads.
 
Re: USCHO Cooks: Are you our Top Chef?

I know it’s really hard to do pork shoulder in a crock pot and not wind up with great results, but this is really good:

https://www.bonappetit.com/recipe/slow-cooker-roast-pork-sandwiches?intcid=inline_amp

I had doubled the recipe since I’ve never seen a 3-lb shoulder and didn’t care to seek one out. I’ll freeze most of it and be able to have a little bit of awesome throughout the fall. Oh and when I walked in the house tonight I just about fell over the smell was so good. I love coming home to crock pot dinners.

Might cut the salt a little though when I make it again. I didn’t think the salt was too much in the recipe but I’m finding it just a bit too much in the end.
 
Re: USCHO Cooks: Are you our Top Chef?

I was about to ask where to find "sharp" provolone outside of Philly, but it looks like Sargento makes it?
 
Re: USCHO Cooks: Are you our Top Chef?

Yeah, I didn’t look for that either. I’ve never seen it. I though about going to the cheese shop at Hy-Vee but figured it wasn’t worth the extra cost. Maybe I should have. I have plenty to freeze so I’ll go for it next time.
 
Re: USCHO Cooks: Are you our Top Chef?

Actually, come to think of it, Di’Nics had an almost Parmesany bite to it that’s missing here. I’m wondering if that’s not the sharp provolone since regular provolone is so mild.
 
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