Detroit style pizza, I promise I cook other things, but this is the one I feel captures so many different techniques. Either way, it turned out great, but wish I could get my cheeses right.
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Last edited by Richard Chrz; May 19, 2023, 07:01 PM.Comment
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Vortex chicken here, hot dirtybird for me, SBR for my sweetheart!Attached FilesComment
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I picked this up at Bucees a couple months ago. Figured I'd give it a shot today. Pork tenderloin stuffed with cream cheese and jalapeños and bacon wrapped. 375 on the Chimp for about an hour. Was a little dry because I gave it extra time to crisp the bacon up, but pretty tasty. Next time I'll finish it in a pan or over charcoal.
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troymeister I had some corn on the cob and home fries. I never get the plated pics
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Son is graduating tomorrow and asked for pastrami and I made pork since the smoker was on.
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Congratulations on the graduation. From what, high school or college? Sorry if I missed it.Comment
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So I was dining solo the other night...A little American Goulash. Along with a little sautéed spinach. It should be a wrong that something this simple and easy should be sooo good.
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Nothing BBQ about this …. In fact, no meat involved …. That’s crazy for Eric ;-) …. I made Pasta and Lentils in a Puglia style. Puglia is the part of Italy that is the “heel of the boot” …. They don’t eat much meat there during the week, only on sundays typically. Although plenty of seafood since they have 500 miles of coastline.
I was looking for what to do with Puglia Lentils from Rancho Gordo and discovered this idea of lentils plus pasta. It was very good to be honest. I will post the recipe on the recipe side of things, but meanwhile …. Here’s a glimpse.
Basic premise is cook a soffrito (similar to a French mirepoix), use that to create the base of your lentils, cook them. Then combine the lentils and sauce into the pasta and serve with a nice Italian red.
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fzxdoc I read that Ribollita recipe …. First that sounds stupendous and I’m going to have to do that. And second, that is pretty close to how I make soffrito already. Mostly, I don’t cook it as long to soften and I don’t reduce to a jam. GOIng to try that, though
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Does it count if you are at work? We are hosting a book signing tomorrow. https://www.amazon.com/Asada-Mexican...37141520&psc=1
I just learned that a carne asada is kinda like a picnic or bbq. Not just grilled meat. Anyhoo, I did the recipe for Nopales. This is them half way through. These are super tart! They are going to garnish frijoles de olla, also from the book.
it’s peculiar that go go from vibrant green to brown.Comment
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Looks interesting. I see them in my produce market, but never bought any to eat (did try to root some once, to grow, didn't work). I really just never wanted to clean them, but I've had in strips with fajitas, and they add an extra taste that works pretty well. Might have to give it a go! -
acorgihouse beauty of having nopales? Prickly pears! Did someone say margarita?
klflowers hold off, let me get you a signed one. She signed a bunch today. I read the whole thing for preparation for this event. It’s a very nice book, and the pictures are beautiful! Plus she may come back and do our Rancho Gordo event in September!
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Rack of spare ribs from Wegmans (so long it had to be cleft in twain to fit on the kettle) on B&B charcoal with a couple of applewood chunks. Came out super tender, juicy, very delicious. Also made my first pot of Rancho Gordo beans, and they were absolutely off the hook. Never knew beans could be that good! Served with some broccoli for an excellent meal of comfort food while we are battling a major plumbing issue in the basement. Yum!
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Ribs are a soft spot for me and yours look excellent!Last edited by KimO; May 20, 2023, 08:31 AM.Comment
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Chopped Italian Sub
I saw this on my Facebook feed and thought it looked delicious, it is.
Just chop up pepperoni, salami and ham with provolone cheese. Chop up your lettuce, black olives and any other toppings you would normally put on your sub. (I thought we had a tomato but we didn’t). Put it is a bowl and add mayonnaise, Italian dressing and red wine vinegar. Season with freshly ground black pepper and stir until fully combined.
Add to a sub roll and Enjoy!
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This was a quick cook I did a few nights ago, mimicking what Sam the Cooking Guy did for his recent Cinco de Mayo video: shrimp tacos.
It comes together really fast. Take some medium defrosted, deshelled, and deveined shrimp and dice them up. For the sauce, mix some mayo, hot sauce, lime juice, and salt, pepper, and some garlic powder. Grate a block of monterrey jack cheese.
On a flattop, heat up a corn tortilla and put down some oil and dump on a taco's worth of the diced shrimp. After ~45-60 seconds, flip the taco and mix the shrimp to finish cooking. These shrimp are so small that they are done when they are opaque.
Plop in some cheese and a little bit of the sauce in the tortilla and stuff with shrimp, then fold over.
Flip after a few seconds to toast up the other side a bit.
Repeat this process until you've made all the tacos you can possibly eat.
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Jerod Broussard I thought the same thing, too, and was pleasantly surprised. I think it is that the "lighter" corn tortillas matched better with the "delicate" grilled shrimp. Now, for something more robust like fried shrimp, absolutely....I want my flour.
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Whoa whoa whoa….. Michael_in_TX made tacos…. With shrimp? Groundbreaking (jk 💕💕💕👏🏼👏🏼👏🏼)
I would gobble those up all day, with an aforementioned prickly pear margarita!
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