Tonight's cook *pic heavy

[inkaddictedchef1]

Reverse seared eye of ribeye

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[Jules V.]

Currently cooking some chicken but it doesn't look appetizing anymore once  i saw this. Can't really get any better than eye of ribeye.
Dude thanks for ruining my dinner [emoji3]

[Mike in Roseville]

It doesn’t get any better than this! Matt, you’ve beautifully elevated that dish. Exceptional! [emoji106]


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[JEBIV]

It looks awesome, I need to know how you incorporated or served the Huitlacoche. I see it on the steak but is that how it appears once warmed/cooked

[hawgheaven]

Jeezus man, you nailed that meal!! [emoji106]

[HoosierKettle]

It looks awesome, I need to know how you incorporated or served the Huitlacoche. I see it on the steak but is that how it appears once warmed/cooked

I will take a guess and say he used it to make a compound butter. Just guessing.


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[Cellar2ful]

I had no idea what Huitlacoche is.  Googled it.  For anyone else like me that didn't know what it was. Read this in your best Cliff Clavin voice, beginning with "You know Normy, it's a little known fact that Huitlacochre is............"

"Pronounced whee-tla-KO-cheh, huitlacoche is also known as corn mushroom, corn smut or Mexican truffle. It is a fungus, which randomly grows on organic corn (not sprayed with any fungicide). It is rare, as it develops on the corn ears as they ripen after the rainy season or an errant rainstorm."




My thing is wine (as indicated by my handle).  Huitacoche is like Botrytis or Noble Rot in the world of desert wines.

[Mike in Roseville]

It looks awesome, I need to know how you incorporated or served the Huitlacoche. I see it on the steak but is that how it appears once warmed/cooked

I will take a guess and say he used it to make a compound butter. Just guessing.


Sent from my iPhone using Weber Kettle Club mobile app

Yeah, it's a compound butter; but Matt went all "Iron Chef" with it. 

[inkaddictedchef1]

It looks awesome, I need to know how you incorporated or served the Huitlacoche. I see it on the steak but is that how it appears once warmed/cooked

I will take a guess and say he used it to make a compound butter. Just guessing.


Sent from my iPhone using Weber Kettle Club mobile app

Yeah, it's a compound butter; but Matt went all "Iron Chef" with it. 

... Mike, Ha! 70 plus hours a week I cook what the guests want and posture self and crew to keep the chef/owner off perusing other ventures and "out of the way".
Family meals and weekend cooks are the only times I get to cook for the love of cooking and the process to put a piece of self on the plate as it's my easiest for of expression.

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[griz400]

nice pair of steaks .......