Who's making what today?

[Gypsy]

Thanks everyone!

Originally Posted by PSM

We drive through Hatch often and always stop to shop for chilies. Are Hatch peppers a specific pepper called "Hatch" or do you do you mean peppers grown in the Hatch Valley? I've never seen one called Hatch specifically. (I'm drooling just typing this. )

Pat

I'm jealous. The store here called them Hatch peppers...but I would guess they may just call them that due to the area they are grown in. Damn, they are fabulous. Next year I will buy a LOT more.

Originally Posted by MR2

Going in my cookbook as Gypsy Chili - thanks!

I'm honored!

If anyone makes it let me know what you think. I saved some for myself and put it in the freezer for another day.

[Team Sergeant]

Originally Posted by (1VB)compforce

So you sear it and then let it come back down before putting in the oven?

Mine was seared and straight into the oven with the potatoes (par cooked), 375 for 12 minutes (I separated the rack into 3 sets of 3 ribs when I was frenching it) rested for 15, slice and rest for 5 more because it was still bleeding. I used the trimmings as the base for my sauce.

Your recipe looks good. I'll have to try that next time.

Kinda have to in order to spread the mustard on and roll it in the bread crumb mixture. Searing should not be a "par cooking" process. The lamb should still be raw except for the outside.

If you go looking at the Rack of Lamb Persillade recipe's on the internet they are all the same, plagiarized word for word. I've never "par cooked" a rack of lamb like you see in the internet recipes.

[(1VB)compforce]

Originally Posted by Team Sergeant

Kinda have to in order to spread the mustard on and roll it in the bread crumb mixture. Searing should not be a "par cooking" process. The lamb should still be raw except for the outside.

If you go looking at the Rack of Lamb Persillade recipe's on the internet they are all the same, plagiarized word for word. I've never "par cooked" a rack of lamb like you see in the internet recipes.

Sorry, meant the potatoes were par cooked before they went in the pan. I wasn't clear.

I've never brought anything back to room temp before it went in the oven. That's why I was asking. I'd just throw the mustard on the hot rack and roll it in the crumbs and straight back into the pan and into the oven. I'm wondering if there is a specific reason to let it come all the way back to room temp.

Jay

[Team Sergeant]

Originally Posted by (1VB)compforce

Sorry, meant the potatoes were par cooked before they went in the pan. I wasn't clear.

I've never brought anything back to room temp before it went in the oven. That's why I was asking. I'd just throw the mustard on the hot rack and roll it in the crumbs and straight back into the pan and into the oven. I'm wondering if there is a specific reason to let it come all the way back to room temp.

Jay

If you take it from the fridge straight into a searing hot sauté pan and do it for about 3 minutes total, you will still have a 40 degree center......... before it goes into the oven it needs to be at least room temp.

[cbkb98]

HH6 showed up from the store last week and handed me a rack of baby backs. She says "you're cooking this weekend!" I said "YES MA'AM" Especially after she tried my homemade Jack Daniels BBQ sauce that I made for the first time. Obviously it needed an EXTRA shot

[SF_BHT]

Was missing the cold weather so I went and got some lamb and made a large Shepards Pie. It is cooling down right now before I tear into it.

It should last the week for me.

Also made a fruit smoothy and boy does it taste good.

[Team Sergeant]

Originally Posted by SF_BHT

Was missing the cold weather so I went and got some lamb and made a large Shepards Pie. It is cooling down right now before I tear into it.

It should last the week for me.

Also made a fruit smoothy and boy does it taste good.

I really need to come down to your AO and have a few drinks and do some crazy cooking...... lets do some planning.

[Requiem]

My 11 y/o son watched a YouTube video on how to properly scramble eggs last night. Then he repeated, step-by-step, all the instructions to me. This morning he made a pan of most excellent scrambled eggs, lightly seasoned, beautifully folded and fluffed, and golden yellow. Then he garnished them with a twig of cilantro (it's what we had on hand), took a paper towel and wiped the edges of the plate clean, and presented the dish. OMG. He's hilarious. And a darn good cook!

Color me impressed. And well-fed by an 11 y/o who won't make his own PB&J.

Susan

[SF_BHT]

Originally Posted by Team Sergeant

I really need to come down to your AO and have a few drinks and do some crazy cooking...... lets do some planning.

Any time you want..... Always have the bar open and the kitchen ready. Bring you dive card and we can have fun with the Zodiac and some lobsters......

What recipes can you drum up for rock lobster...... They have to go with rum or bourbon.

[SF_BHT]

Originally Posted by Requiem

My 11 y/o son watched a YouTube video on how to properly scramble eggs last night. Then he repeated, step-by-step, all the instructions to me. This morning he made a pan of most excellent scrambled eggs, lightly seasoned, beautifully folded and fluffed, and golden yellow. Then he garnished them with a twig of cilantro (it's what we had on hand), took a paper towel and wiped the edges of the plate clean, and presented the dish. OMG. He's hilarious. And a darn good cook!

Color me impressed. And well-fed by an 11 y/o who won't make his own PB&J.

Susan

That is how a young Chef is borne. Keep encouraging him as the worst thing is he will not need a woman to feed him....

[Team Sergeant]

Originally Posted by Requiem

My 11 y/o son watched a YouTube video on how to properly scramble eggs last night. Then he repeated, step-by-step, all the instructions to me. This morning he made a pan of most excellent scrambled eggs, lightly seasoned, beautifully folded and fluffed, and golden yellow. Then he garnished them with a twig of cilantro (it's what we had on hand), took a paper towel and wiped the edges of the plate clean, and presented the dish. OMG. He's hilarious. And a darn good cook!

Color me impressed. And well-fed by an 11 y/o who won't make his own PB&J.

Susan

Tell him nice plating, but he needs to work on his "negative" space.

[Team Sergeant]

Originally Posted by SF_BHT

Any time you want..... Always have the bar open and the kitchen ready. Bring you dive card and we can have fun with the Zodiac and some lobsters......

What recipes can you drum up for rock lobster...... They have to go with rum or bourbon.

Cards, I don't need no stinking cards!!!

I'm sure I could do rock lobster more ways than you have fingers and toes.....

Remember the guy in Forrest Gump telling Forrest how many ways he could use shrimp......

[Divemaster]

Anyone else think TS needs to post step by step pictures along with the recipes?

Probably just lost any lobster diving invites with that (even with my weak PADI DM cert), but worth it to get the great culinary training.

[SF_BHT]

Originally Posted by Divemaster

Anyone else think TS needs to post step by step pictures along with the recipes?

Probably just lost any lobster diving invites with that (even with my weak PADI DM cert), but worth it to get the great culinary training.

Between my double hose regs my single tank regs and my tech reg setups I have 8 set's or regs here and a dozen tanks. My problem here is finding divers I trust to dive with. PADI what is that a coffee club. You need to be a real diver lobster diver.. I know a few spots near Culebra that always have 20+ Bug's hanging out all year round.
My door is always open to a brother. I do not have a big place and it is simple since I am here alone but I do have beds for friends that do not mind a batchler pad place with dive gear in the living room and dining room.

[Requiem]

Originally Posted by SF_BHT

That is how a young Chef is borne. Keep encouraging him as the worst thing is he will not need a woman to feed him....

Heck. I'm hoping he keeps feeding me. He made pancakes the next day. I could get used to this.

TS - We'll work on the plating.