I LOVE hatch chiles. It's what I miss most about my time in arizona. Green chile stew...

I put a bunch of roasted Hatch peppers and kielbasa in my spaghetti sauce last night - it was really good.... kinda reminded me a bit of jambalaya.

Green chili stew sounds good (well, not right now since it has been over 100 degrees for the last month but maybe once October hits). I am trying to figure out how many chilis to freeze to use during the rest of the year.

Edited August 26, 201114 yr by shellylh

it's best when it is really hot. Something about hot peppers make hot weather more bearable.

I'm having chili mac.

Sous Vide scallops. Yum.

I have been doing a lot of Hatch chilies as well, they are huge in Austin.

Sous Vidified a random cheap steak, that came from a six pack I found left over from the hurricane hoarders, with sun dried tomatoes and shallots. Cooked a bit too long and too hot.

Something like this a little while ago -- thx to Al...

Looks good but next time try not to skimp on the bacon.

Dry aged NY Strip over a Poblano/tomato/onion puree with a couple slices of giant heirloom tomato that make the steak look tiny. Mostly just wanted to try out the new food processor.

Dry aged NY Strip over a Poblano/tomato/onion puree with a couple slices of giant heirloom tomato that make the steak look tiny. Mostly just wanted to try out the new food processor.

What did you put on the steak? Just salt and pepper? I'm curious because want to try new ingredients with my steaks

Croissant with bacon, avocado, poached eggs and train smash (tomato & onion relish).

Please fax.

Me first!

Jecklin Floats, but only because I ran out of rootbeer. Oh, and to play around with numbnuts when he searches for a pair tomorrow.

Something like this a little while ago -- thx to Al...

Nice!

Croissant with bacon, avocado, poached eggs and train smash (tomato & onion relish).

Please fax.

Me first!

I'll queue up for that!

Sous Vide with flair.

Nice flair!

Sous vide duck breast, 135 degrees for 2 hours. I gave it just a little too long crisping the skin but it was still quite good.

cetoole what did you put on your duck breast? and Mr.VPI, again... did you use anything else other than salt&pepper on your steak? Those dishes look gorgeous!

Edited September 3, 201114 yr by HDen

Smoked pork loin, bacon, provolone and onion sandwich with DFH Hellhound on the side.

Edited September 3, 201114 yr by Voltron

cetoole what did you put on your duck breast? and Mr.VPI, again... did you use anything else other than salt&pepper on your steak? Those dishes look gorgeous!

Sea Salt and ground pepper and distilled white vinegar and olive oil rub.

Edited September 3, 201114 yr by VPI

SPAM and Beans..

Burgerfi bacon cheeseburger it was around 5guys level

cetoole what did you put on your duck breast? and Mr.VPI, again... did you use anything else other than salt&pepper on your steak? Those dishes look gorgeous!

Nada, actually. Had more than enough duck fat. Probably should have added a little salt and pepper during the sear or something, but it was good as is.