I had pulled some dough out of the freezer and it needed to be used. I decided instead of pizza I would do a calzone. I can't remember last time I made one. Spinach, ricotta, mushrooms, fennel salami, fresh mozzarella, provolone, parmesan reggiano, and grana padano.
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Been too long, but I was finally able to get back on the grill tonight. These were small whole venison picanha roasts from the hindquarter, reverse seared then basted with wagyu fat and finished over live fire. The flavor of this particular cut of venison is incredible—and most people unknowingly toss them in the grind pile. It’s my favorite cut to grill, and I know these are strong words, but I would personally choose it over beef 100% of the time.
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Stop me if you’ve seen this before (spicy poke bowl)…. But note the addition of crispy salmon skin!
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Andrrr coconut oil is in this recipe..twice. In the rice and in the marinade for the salmon. I don’t use it in the rice, but I do for the salmon.
And I am a coconut oil junkie.
Oh wait…. I get it now 🤣🤣🤣🤣🤣Last edited by SheilaAnn; November 4, 2022, 10:47 PM. Reason: I just got what @Andrrr was referring to
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Fresh marinated and grilled marlin with furikake rice. Not a great photo, but the fish was fantastic.
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The weather outside is frightful......
nothing is more comforting than a bowl of rice and eggs...
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The weather outside is delightful (with apologies to Ernest ) so, we’re inside (🤯) cooking takoyaki and variations thereof.
Pouring batter in griddle.
Waiting for them to brown before turning again.
Talk about umami! Octopus, green onions, ginger, and tenkasu (tempura crisps), all wrapped in a little ball of cooked batter.
And some with chocolate for dessert.
My SIL is Japanese so it’s all authentic!Comment
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Well I missed the sandwich thing yesterday but Malcom Reed came through again today with his “Tailgate Cheesesteak” recipe.
It’s been raining off and on since mid morning so I fired up the flattop griddle in the garage for phase one of this. The Pit Boss Ultimate 3 burner came through as usual.
I put them together as Malcom instructs and put them in the inside oven as per the recipe. I might have left them in there a few minutes too long and the bottom of the sammies stuck to the foil a little bit. Therefore they didn’t plate as pretty as desired. But man were they good!! This one is an absolute keeper.Comment
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Looks great. Reminds me of the butter covered ham and Swiss oven sliders recipe. -
texastweeter yes it is very much the same. Basically just different stuff in the rolls.
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Shish kabobless again tonight. Beef and chicken with veggies. And rice for the win.
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Dinner was a bone in pork chop with a mix of fresh herbs and mushrooms.
Sous vide at 140 for 90 minutes, pan seared on an extremely hot pan using peanut oil, pulled chops, deglazed the pan with Sauvignon blanc, added in the butter simmered mushrooms, added back in bone in chops, handful of various fresh herbs, and a touch more wine.
Last edited by Richard Chrz; November 5, 2022, 12:07 PM.Comment
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Blackened catfish and bacon jalapeno cheddar gritsAttached FilesComment
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Kenji’s Beef Stroganoff - the flavors in this are unreal! The texture of the sauce with the sour cream and jellatin are silky smooth! And….gonna admit, because pearl onions are a PITA to peel….I bought cocktail onions not realizing they would be in vinegar. So a bit of a wash and soak in water helped that and the tang of the vinegar actually worked really well! Mushrooms got a bit lost so I’ll cut up different next time so they stand out a bit more.
as for the beef here - I used flat iron and cut into four steaks. These turned out so tender they melted in your mouth!
Overall, my son said this went straight to his top 5 dishes I make. Wife loved it as well and I thought it was a perfect dinner for this blustery, wintery day in Rio Rancho, New Mexico!
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Some Salmon, asparagus and baked potato and bacon, still on the corelle plates
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Cha ca for the first of my wife's birthday meals:
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