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What's on your plate today?

Baked Stuffed Clams.
1 stick butter
1 cup of shallot chopped
1 cup of bell peppers chopped
1 cup of celery chopped
8 to 12 cloves of garlic chopped
1 + tsp red pepper flake
2+ tbl Lemmon juice
2+ tbl white wine
2 cups of Italian bread crumbs
Paprika
15 to 20 big clams steamed, just enough to crack open and then chop, save juice.
Melt butter add lemon and wine, soften the veggies and pepper flake.
You need the same amount of chopped clams as veggies before breadcrumbs.
Mix all together using clam liquor to moisten.
Wash clam shells and stuff, sprinkle with paprika. Cook on 350 20 mins or until hot through out.

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Sorry, I have no idea why the photos are sideways and in reverse.
 
Took a day off last Friday and decided to make Juicy Lucy burgers on pretzel buns.
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Wife wanted wings on Saturday so I made it two ways, spicy and BBQ:
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My son wanted pizza yesterday so that's what I made. This was one of the "grown up" versions (Mushrooms, sweet red and yellow peppers, spinach, pepperoni and duck eggs). I had some cousins over and made about 8 different pies with all sorts of toppings:
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I must've gained about 10 pounds in 3 days hahaha.
 
whylieineedacigar said:
Took a day off last Friday and decided to make Juicy Lucy burgers on pretzel buns.
full


Wife wanted wings on Saturday so I made it two ways, spicy and BBQ:
full

full


My son wanted pizza yesterday so that's what I made. This was one of the "grown up" versions (Mushrooms, sweet red and yellow peppers, spinach, pepperoni and duck eggs). I had some cousins over and made about 8 different pies with all sorts of toppings:
full


I must've gained about 10 pounds in 3 days hahaha.
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You were on a roll, pun intended!
 
Wow, nice thread! The only photos I'll ever post here will be my wife's creations, she's an incredible chef and used to have her own business as a personal chef. The kitchen is HER realm, I'm not allowed to touch anything in there which is fine with me since I can barely make myself a bowl of cold cereal.
 
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We had dinner out last evening with friends. The restaurant is attached to a small meat market called The Smoke House. I was stupid and ordered seafood, shrimp, Oysters Rockefeller and scallops. Shrimp we very good, Oysters not so much, couldn't taste the oyster, only the spinach and large amount of cheese, and the scallops were, well tasteless and not properly seared. The manager took those off the bill. Lesson learned.....only eat protein from animals with hooves at a restaurant owned by a guy who also owns a meat market called The Smoke House with a picture of a pig.


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Wife had to go gluten free a little over a year ago for health reasons (not because it's trendy). It's been a challenge for someone like me who loves bread. 99.9% percent of decadent desserts contain gluten.
My 13 year old daughter just made the most amazing GF Strawberry Shortcake and she even baked the shortcake from scratch without it tasting like sawdust, and hand whipped the whipping cream.

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Gluten Free lasagne cooked in a
Dutch Oven on my Big Green Egg. We're starting to get the hang of this GF thing to where I don't feel like I'm missing out, or having to eat food that taste like sawdust.
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tone-ny said:
Michael do you season the steak in the pouch or afterwards?
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I have tried different ways (seasoned after sous vide and then searing, seasoned after searing, etc.) different types of seasonings (using butter, fresh garlic, roasted garlic, garlic powder, fine salt, kosher salt and other various spices and rubs).

From my personal experience, the most tasteful way is to season the steak before you put it in the bag. I use coarse salt, granulated (not fine) garlic powder (or minced garlic from a bottle, not fresh) and freshly ground pepper. Sometimes I use fresh whole rosemary but that depends on which cut of steak I'm cooking, for example, I would use it for ribeye but not filet mignon. You can really taste the seasoning throughout the whole piece of meat when you sous vide it this way and it's always more tender.
 
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