Joey877 recipe was from Marcella Hazan's Essentials of Italian Cooking - definitely worth picking up. I'm sure the recipe is online somewhere though. Not all that complicated just need good seafood and a big enough pot.
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Only cooking the books today. My satellite office in Sonoma is a little nicer than home office in Jersey City…😜. Haven’t seen much sun on this trip but that’s ok. The thunder rolling into wine country is a show stopper.
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It's gross outside, so as much as I wanted to smoke or grill this meal... steamed artichokes, blackened tuna, and some aoli. Simple, semi healthy good eats.
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Looks like other had this idea as well. Used a carbon steel pan, seasoned with sesame, pan seared some sliced red peppers, purple onions, and leeks. Placed the ahi tuna on, and then covered with a poached egg, and an extra one on the side, just because.
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Ginger, turmeric chicken thighs and mushrooms cooked on the Weber with a piece of oak.
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Finally a little sunshine so I uncovered the Performer to grill some flank steak, potatoes, garlic bread, and asparagus. I am looking forward to more sunny days.
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I forgot to give texastweeter a shoutout. I used some ghost pepper powder from the peppers he grew, on the potatoes. But I should have used more because it did not register as hot for me but it was tasty.
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Troutman 's Chicken Scarpariello recipe. Wonderful layers of flavors with a nice crispness from the vinegar. I had to substitute red wine for white, but it worked just fine. I'm thinking 4 oz of criminy shrooms next time. Definitely a do-over and a nice dish when you want to do something a little different with chicken.
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Funny - I was just telling my wife I wanted to do this. I love the pan shot. I was even thinking ahead for day two leftovers, having never tried it. I was thinking of making sure I ate all the potatoes on day one and making pasta on day two, mixing the leftovers with some marinara sauce. Talk about getting ahead of one’s self! -
Thanks Ted tbob4 It looks like it's time for a little stovetop sprucing up as well!
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Finally back in town after about 3 weeks on the road. Man does it feel great to be back. Anyway, got a chance to head down for sauna night last night. I stopped and picked up a bison chuck roast on my way home from North Dakota. I started a fire and threw some tallow in the Stargazer to sear up the chuck roast before adding it to the dutch oven.
In the dutch I chopped two whole onions, a head of garlic, added cumin, Slap yo Mama some Pit Barrel Cooker Rub and more Tallow. I fried up the chuckie so i could get a great crust on it and then I put it in the dutch to let it cook down for about 3 hours. The results were fantastic. Pulled bison tacos were a massive hit.
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Got talked into cooking ribs for a graduation party for a friend's son. 9 racks of baby backs on my LSG 20x42. Nice way to spend an afternoon-I charged him one rack for my services.Attached FilesComment
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Chicken thighs marinated in Bachan's Japanese barbecue sauce, dusted with MMMD, and smoked with a little cherry wood. Egg fried rice on the blackstone with onion, garlic, ginger, peas ,carrots, corn, scallions, sesame oil, and soy sauce.
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Red stag venison burgers. Used dry aged beef fat to get the venison to 80/20, burger sauce, and home made pickles tots fried in lard, and has my fry seasoning on themAttached FilesLast edited by texastweeter; May 11, 2022, 06:12 PM.Comment
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Drums on Kettle and Vortex. Cherry wood. Rub is M.H. Poultry. Tator done in oven. They split. Butter, smoked paprika and on the Vortex for maybe 30 seconds a side. Then a bit of F.I. Hatch . Good.
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