Inspired by Eric2662 The flavor profile it not traditional, though. I used ground lamb and used a Greek recipe for the meat sauce for Pastitchio (allspic and oregano) And used orzo instead of rice. Turned out mighty fine!
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Show Us What You're Cooking! (SUWYC) - Volume 23, Fall 2021
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Club Member
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Last edited by HawkerXP; October 12, 2021, 10:24 AM.
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Curious about "Texas Canadian" seasoning. Showing my ignorance. A riff on Montreal?
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Yes Texas Larry Montreal Steak.
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I actually prefer my philly's like yours is, I like cheese, but to me the bread and meat and peppers with just a kiss of cheese is perfect
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Huzza! I live just outside Philly and that looks legit. I also like cheese on them but I think the meat should be the focus point.
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ilooklikeelvis Well that’s as good a compliment as one can get. Thanks!
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Smokin-It 3D
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Baked Orange Roughy - second time I’ve cooked orange roughy and really have enjoyed this. Used S&G, Pepper and red pepper flake for the rub and it was really good! Loved the addition of the red pepper for the heat and the flavor it added to the S&G.
served with some green beans, rice a spinach salad.
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Grills:
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I give you the first pizza I have ever made (mostly) from scratch! I've always been jealous of yall that make your own, so I decided to give it a shot. I followed a recipe that Sam the Cooking Guy did: https://www.youtube.com/watch?v=84Y5kl0lcvc
The dough was decently easy. Bread flour, dried basil, garlic powder, salt, sugar, and instant yeast and water. That I have a KitchenAid mixer (that hasn't been used in at least a decade) helped a lot. Once the dough formed a ball, I stopped and took it out, balled it up a bit more and placed it in an oiled glass bowl to let it rise.
This is the first time in my life I have ever done anything with yeast. Seeing that dough rise was pretty cool, I admit.
While the dough was nearly done rising, I cooked some hot Italian sausage with some crushed fennel seeds and red pepper flakes, as Sam did. Wow that aroma. I also made the pizza sauce, which was half a cup of crushed fire-roasted tomatoes mixed with a small head of garlic I had roasted in the oven earlier in the day.
After the dough has risen for an hour, I divided the dough (the recipe makes enough dough for two pizzas). Then with some effort, I managed to get the dough rolled out into something resembling a circle. I tried the hand-stretch methods, but I kept ending up with a rectangle, so I started over with a rolling pin that seemed to work better. I then put the dough in my 10" cast iron skillet, which was the same skillet used to cook the sausage (yum). (Sam uses as 12" skillet.)
After I lightly browned the crust on the stove, I then piled on my toppings.....mozzarella cheese, the cooked sausage, and pepperoni. I added one sliced serrano and then the sauce.
In a 475 F oven it went for 12 minutes (I checked at 10 and it needed a bit more).
This turned out really good! Amazing for my first time making dough! The crust with the basil and garlic is great. The Italian sausage with the fennel is amazing. The serrano gave the right amount of heat and the sauce with the roasted garlic was perfect. The pepperonis were not great....but I kind of new that from previous experience. These are HEB's store-brand slices and they don't have much flavor.
I was really happy with how the crust turned out. The bottom was perfectly crisp and not at all burnt. Not sure how much of that was the cast iron pan or the cooking the crust in the sausage drippings, but whichever it was (or both) it helped.
Obviously, I need to work on my rolling out the dough a bit....and a 10" skillet does make for some tiny slices. Still, I think there will be more pizza in my future.
Here's the dough hanging out in the pan as the bottom browns up a little.
And here we are with all of the toppings applied.
And after twelve minutes at 475 F.
Itty bitty slices.
A terrible photo of the bottom.
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That looks great.
I know you were trying to get the dough to fit the pan, but if ya get a Baking Steel, or something similar, you won't have tyo worry about getting the dough round.Last edited by RonB; October 12, 2021, 09:07 PM.
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Update.....this is probably the only pizza crust I've ever eaten that tasted good the next day after being microwaved. Slightly less crisp, yes, but not soggy or chewy.
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Favorite Beer: Peroni
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Club Member
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My current cookers include a Shirley Fabrication 24x36 patio model; Weber Performer with the Slow-n-Sear 2.0 & Drip & Griddle; Pit Boss Series 2 propane smoker & SnS Travel Kettle.
Straight Whiskey: I'm a bourbon guy. All time favorite Pappy Van Winkle 12 year. Standard go to Blantons
Blended Whiskey: James Oliver American Whiskey
I also enjoy an occasional cigar
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Thank you! I do like them. This is the second hen I cooked. The dark meat on this one was a little tougher than I recall, but they are free range birds and I guess that is to be expected. I'll order them again and pay closer attention as I don't recall that being the case with the first one I cooked. This one was the smaller of the 2 size whole birds they offer. The first one I cooked was the larger size.
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Not something I usually do but I needed to quell my hunger (was famished)
Had some toppings over from my previous order and managed to squeeze in a quickie between service.
Leftover cheddar cheese sauce, 2 pieces maple bacon and some J'peno slices.
Pic does no justice to the yum.
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Dirty rice and scrambled eggs? No wait…chili?
I remember I was an admin for a construction guy when I lived in Plano. I always had to show up at his moms house for work. She made chili, scrambled eggs, biscuits and some kinda jam that was to die for. Blackberry-ish if memory serves. I still dream of those mornings!
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