What's For Dinner?

wonder if that's Ren and Marilyn?

 

Oysters and Pearls is my single favorite thing I've ever eaten. Haven't been to FL in a decade, but still looks mighty fine.

 

I presume those "infamous" dinners took place at the upstairs round table in the semi-private alcove with the terrace access?

I used to book that 2x per year and then go find people to join me. Great memories of 4+ hour lunches up there. Someday I gotta get back there...

 

Now they call it the famous "Newsom" table..

 

My usual go-to dinner on the Camp Chef smoker tonight - smoke/seared some beef at 450F (its as high as it goes - especially when its 10F outside!).

Went with Filet Mignon for the beef, some roasted/smoked Brussels sprouts finished with maple syrup, and sauteed mushrooms with thyme and a bit of creme freche at the end.

Costco choice grade filets were super tender and surprisingly juicy.

This darn smoker turned out yet another "best xyz I've ever made" (filets in this instance).

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Some pretty fantastic looking food, guys!

Chili from over the weekend and still enjoying leftovers.

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The food "vibe" is real. I took my beef out for chili yesterday!

May make it tomorrow though as we have some leftovers still.

 

A few weeks ago it was Burger Week. I am guessing that it is getting cooler
(except for AzIt, where it has skipped to frigid!) and chili is back on the menu.

T

 

Looks like top-notch work on both the smoking and searing end @arizonaitalian
Love the colors!
T

 

Chicken shwarma bowl. Proper marinating was the key!

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Nice to see you added some chili to your sour cream bowl.

 

Chicken with butter and sage, fried cauliflower and Swiss chard.

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Got a meat lovers pizza Monday and had left overs last night.

 

Gents - I want to make chili for the first time. Would appreciate your ideas and recipes if you care to share...

I will say I have two basic elements I want in my chili:
1) I want to smoke some sort of beef (which cut?) and chop it up in there.
2) I don't like any beans (well, maybe a very few) in my chili. I like it full of meat...

Thanks!!

 

My best suggestions on meat apart from the obvious ground beef would be chuck roast or brisket. Chuck roast is what I use thanks to F-chat. Did brisket once. The chuck roast is easier since you don't have to go and smoke a brisket. It's easy to cube/de-fat when it's frozen then partially thawed. And you have a very sharp knife.

I highly recommend Williams chili mix, but note that it is very low salt. To us that's a plus, so we can dial in as much as you want.

Adobo chipotles are a great mix, but make sure not to use too many!

As far as veggies and beans, add as many or as few as you wish.

My other secret, rather than water for the long simmering bit, use beef broth.

T

 

Thanks Tom. Do I cube the chuck roast before smoking or after?

 

I don't smoke the chuck roast typically. Just freeze it uncooked, then let it defrost partially, then cube. Brown it in a minimum amount of olive oil. Remove meat. Sweat veggies. Add meat back in, tomato paste, beef broth, simmer. 8 hours at a minimum, longer is better.

Once, I tried smoking a chuck roast first. It didn't really add much to the flavor of the resulting chili. I'm guessing it's too small and smoked too short of a time versus a brisket.

For brisket chili, I smoked it first then chopped it up to make chili.

T

Edit - even if you want no veggies, I still think you need an onion in there.

 

@arizonaitalian

BTW, the chuck roast recipe I use is pretty simple, and is from post #777 in this thread...

"I make two different chilis

One is ground beef + chorizo and has chipotles and beans.

The other is cubed chuck roast - cube your meat then toss the meat in maseca seasoned with salt and pepper. Brown the meat, onions and garlic then add spices, tomatoes and liquid. Cook for many hours."

I do not use maseca (corn flour), though...T

 

Wow! You must have some psychic connection with the Wayback Machine... that’s from 2014! I don’t remember what I posted here last week.

 

Lol. That's easily the one recipe I've learned from this thread that I use the most. I used to do chili almost identical to that recipe, but with ground beef. Even sometimes the coarser chili grind. Once I made it the F-chat way, the missus and I decided there is no going back to the old way. It's much more satisfying with the chuck roast...T

 

I had beef ready for some chili as well but didn't make it to the store. Made some stiry fry instead.

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Baked salmon with ponzu and a salads

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Chicken cordon bleu from Costco and some rice last night. My brother doesn't have a Costco card. I'm taking him there tonight. We are getting Chinese take out, the dinner for four. Gives me left overs for tomorrow.

 

Ham & bean (cannellini) soup.
Dried shiitake mushrooms, onions, garlic powder, S&P, leftover ham, and a little milk...T
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That looks good. I've made a copycat version of Olive Garden's (best offering in my opinion), their Zoupa Toscana before. Might have to do that this weekend.