Show Us What You're Cooking! (SUWYC) - Volume 38, SUMMER 2025

[shify]

A very throw it together meal based on what was in my fridge/on my deck.
Had a package of refrigerated gnocchi, some snap peas and one leftover chicken jalapeño sausage so decided to grab some basil from my planter to make an pesto and thus I wound up with crispy gnocchi, snap peas and chicken jalapeño sausage with pesto.

gnocchi went right from the fridge to the pan with some oil to crisp up (the only way I use refrigerated gnocchi). Did the same with the sugar snap peas and then the chicken sausage. Then combined everything with some homemade pesto.

[Michael_in_TX]

When I first saw the image, I thought these were roasted garlic cloves.

[SheilaAnn]

Fish and chips and slaw. Not homemade “chips”, though,

[Elton's BBQ]

Looks good!

[TWBarbecue]

That looks SO good!

[hoovarmin]

Gosh darn! That is a perfect fry crust!

[Michael_in_TX]

As 58limited pointed out in a recent thread, it is Hatch Chile Season. So let's get this on.

I decided to do Mike Hultquist / Chili Pepper Madness's Chile Rellenos Casserole: https://www.chilipeppermadness.com/r...eno-casserole/

Instead of using poblanos, I used entirely Hatch chiles from my local HEB. I fully intended on grilling the chiles on the Kettle and smoking the final dish on the pellet grill.....but I just spent 24 hours out in the Texas Hill Country in 107 F heat index with no AC and the last place I want to be right now is outside lol.

So I got the chiles roasting under the broiler. Flipping and rotating the tray every three minutes for twelve minutes total did the trick for me.



While those steamed in a plastic bag, I did most of the other prep, including cooking some Mexican pork chorizo to add to the dish.

In a 10" cast iron skillet, I cooked a diced yellow onion and jalapeño, then some garlic, and then added a can of Muir Glen fire-roasted tomatoes (love this stuff). The seasonings I used were similar to Mike's: Mexican oregano, cumin, Flat Iron Pepper Company's Sweet Heat (ancho, habanero bell pepper), and smoked paprika, plus salt and pepper. You let it simmer for ten minutes to soften everything up and evaporate much of the water. Here we are after that step.



The layers come next. Remove half the sauce and spread the remainder out across the pan. Then layer in half of one's peeled, seeded, and chopped roasted chiles, about 4 oz of chorizo, and a cup of shredded cheese (I used Colby and Monterrey Jack). Then repeat the process for the second layer.

Looks good already.



Finally, beat four eggs and pour them in, working to distribute the eggs as best as possible. Add about 1/2 cup more cheese and some paprika for color.



Into the oven it goes for twenty-five minutes at 350 F. When it is done, it will look like this.



Let cool for about five minutes and carve it like a pie and serve!



I really enjoy most of Mike's recipes and this one was no exception. It's really good. The heat level is perfect and the depth of flavor with everything is just great. I had forgotten how good Hatch chiles are.....a bit of heat and some distinct flavor to them. Good stuff.

Mike mentions that he likes to heat up leftovers and put them in tacos. I may have to try that.

[Elton's BBQ]

Looks good!

[Mosca]

Doggone. I would eat all of this, no one else would get a chance at it.

[Andrrr]

Oh man, that sounds fantastic.

[Elton's BBQ]

Club sandwich today..

[SheilaAnn]

Ever had a club sandwich on rye bread? Game changer!

[TomfromtheSoo]

I love a good club sandwich and that sure looks good!

[TWBarbecue]

Now that’s a sandwich! 👏

[Attjack]

Baby Back Ribs on the Weber 22.

[Elton's BBQ]

Nice looking ribs!

[TWBarbecue]

USDA Prime Strip Steak with Red Wine Reduction Sauce 🥩🍷

Dry brined overnight with kosher salt then seasoned with Shiitake Steak rub. After about 35/40 minutes allowing the steak to come close to room temp, I pan seared a couple of minutes on each side forming that delicious crust before moving indirect. Cooked until reaching 125°F then pulled and rested while I made a reduction sauce. In the same skillet, added butter to sauté minced shallots, chopped garlic and mushrooms. Added about a cup of red wine and reduced for about 5 min. Added in beef stock, dried thyme and a couple of bay leaves and simmered for about 10 min. Moved off the heat then added cold butter to allow it to emulsify and sit for a couple
of minutes. Sliced the steak and plated over mashed potatoes followed by the reduction sauce. Absolutely DELICIOUS!

[Whiskeyman53]

Fantastic, great work.

[bbqLuv]

Looking good, you done did good---PBR Good

[TWBarbecue]

Thank you much Whiskeyman53 and bbqLuv. Cheers!

[RichieB]

Nice cook Pitmaster.

[barelfly]

Bachelor weekend….usually means TACOS!!! for me…with homemade tortillas!!! Although these tortillas were a PIMA! I need to make tortillas more often!!! But, paired with the blue corn tortillas is chicken adobo with a touch of Holy Voodoo and diced onions. Just a simple yet excellent taco!!!!

[JCBBQ]

Bro! Shoulda just gone to eat garlic fries at Pac Bell or whatever the hell they’re calling it now. Looks good btw!

[realdocBBQ]

First batch of the day. 36lbs here, 4 large boneless butts.

[DaveD]

Whoa!!!! That is... a whole lotta pork.

[bbqLuv]

Post your recipe, please
My guess is trim, large dice, and smoke to 204*F, correct?

[realdocBBQ]

Yes, I just take boneless butts, chunk them up, sprinkle with MSG, then kosher salt, then my rub (MMD+), then smoke to past the stall, put in pans, cover and continue to 205-210 usually.

[DaveD]

Also on the "simple steak dinner" train like several posts yesterday. My lovely bride is out in Oregon visiting her daughter and brand new granddaughter, so I'm in bachelor mode until early next week. Got this here Angus ribeye from the local grocery for last night's dinner. It's just a wee bit on the thin side, but sous vide will take care of that wrinkle. Dry brined overnight and doused with garlic powder and coarse black pepper before vac sealing for SV.


After the meat jacuzzi, and the obligatory dusting of Uncle Chris's Extra Fancy for the sear:


Seared it on the Weber Spirit that came with our new house. It has just the stock grates still, my GrillGrates are on backorder. Probably should have put a CI on the grate to get a better sear. But hey, I have grill marks! And rest assured, I clicked my tongs three times before starting the sear, as well





Skipped the starch, as I've had my fair share of carbs the past couple days. It is so easy with SVQ to get that edge to edge pink, even on a ribeye that's not as thick as it oughta be. Obs the sear could be much better, but it did the job. I finished a little over half the steak, leaving just the right amount for a steak sandwich for lunch today

[TWBarbecue]

Looks delicious! 🔥🥩

[bbqLuv]

Perfect, Steak and green beans
You done did good,

[58limited]

I'll bet that steak was great!

[Elton's BBQ]

Burgers..

[SheilaAnn]

#burgerbeast

[JCBBQ]

Yum!!

[ItsAllGoneToTheDogs]

Cheating on my cookers again...

[Elton's BBQ]

Looking to get me a similar gasgrill for my sailboat..

[ItsAllGoneToTheDogs]

Elton's BBQ my brother says its a great little grill and holds up to the weather and abuse.

[JCBBQ]

Amazing!!!

[au4stree]

Rack of pork for the man of the house, turns 78 today. Ordered from Snake River Farms. OMG it’s good!

[bbqLuv]

Racked up to success

[theroc]

Brilliant

[DaveD]

That looks incredible!

[RichieB]

I got really lazy regarding pictures. I hung a 3.5# chicken on the PBJ. 2 hours at 275 with Cowboy Briquettes. Got to 160. In oven loosely covered with foil. Out at 165 with carryover. This is the only picture. It was rubbed/brined overnight with Meatheads Poultry. Moist and delicious. But I can't offer you evidence other than this.

[Whiskeyman53]

The pre cook looks good I have a couple of the Cuisinart trays, they’re great.

[RichieB]

Whiskeyman53 yes, they're a great asset. Actually, they were gifted as part of the Secret Santa we do.

[barelfly]

I was craving Nashville hot chicken and fries. So this is what I came up with - albeit it’s a grilled version - and sweet potato fries in the air fryer (my first time using our AF…I refused for years!) and a honey mustard dipping sauce.

[Jerod Broussard]

It's good to take a shot of honey mustard after consuming broccoli.

[RichieB]

Love Nashville Hot Sauce. Local place offers it. I get on chicken tender. But I found a recipe. Have yet to do but it will happen.

https://therecipecritic.com/nashville-hot-sauce/#wprm-recipe-container-192414

[hoovarmin]

Nice!