Working more on my New York style pizza game last night.... 15 incher, Hot Italian Sausage, Pepperoni, and Pre-cooked bacon.
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From the other night...Thick Pork Chop, Creamy Mushroom Sauce, Truffle Parm Shoe String Potatoes, Farmer's Market Fresh Wax Beans. Delicious!
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My lovely bride made a pot of pasta sauce from the last of her bumper crop of cherry tomatoes, augmented with a few larger ones. Cooked down all day Saturday and we had it last night on spaghetti with some meatballs she made out of "meatloaf mix", a blend of beef, veal, and pork. Absolutely amazing! Paired with a Hall Ranch Paso Robles zinfandel. *chef's kiss*
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Sounds & looks super goodLast edited by Richard Chrz; September 11, 2023, 08:52 PM.
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This meal was one to Write Home About. My Wife (Linda) made this one:
Curried Goat Jamaican Style cooked low and slow until OMG....Coconut Rice and Beans. Instead of Kidney Beans we used Rancho Gordo Pinquito Beans, using the Bean Water to make the Rice....Oh Yeah!!
This Meal was Unbelievably Delicious!! Goat is Good!
Last edited by troymeister; September 12, 2023, 03:52 PM.Comment
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We stayed at this place in Bonaire a while back. Me and all my brothers would head to this hole in the wall spot that made incredible fire cooked and then braised Cabrito. We went there a couple times a day for two weeks......one day we went back and the dude told us we ate all his goats!!!! He was fresh out! LOL. I love the stuff. So, so good. This brought back some fine memories. Thanks!
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Tonight's sort of wing it Buffalo Chicken, Mushroom, Broccoli Mac n Cheese Casserole.....Was Delicious! I should have wrote down what I did. I made it up on the fly.
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Bacon for Btc. Bacon, tomato, cheese sandwiches. Home cured jalapeño flavored bacon.
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Pantry night to use up some leftover Oaxaca cheese and cilantro, so made some crispy cheese and bean tacos
Made some quick refried beans using a can of pinto beans.
Then melted the cheese on the griddle like a frico (per my MO) and then topped it with the tortilla before flipping it to let the other side get a little crispy. Added the refried beans, some cilantro, a bit of homemade cayenne hot sauce and a squeeze of lime. Quick, easy and good. Love the texture the melted/browned cheese adds and use it for most of my tacos these days.
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Weather has been crappy, so no outdoor cooking. Anyhow, I'm having more fun canning with my pressure cooker. The capacity is only 3 quarts, which is fine as I'm not putting food by from a garden. I scored a great deal on some cauliflower, so I made and froze some cauliflower rice for the wife, and then pickled some for myself.
From left to right:- Cauliflower stalk chunks and carrots (to fill up space): 10 black peppercorns, 2 arbol peppers, 4 small cloves of garlic (whole), 10 Sichuan peppercorns, 1/4 tsp of turmeric. I just winged the recipe I just picked up some Sichuan peppercorns the other day and saw it in another pickling recipe, so thought I would give it a try.
- Hot Cauliflower #4: 1/2 serrano pepper, 1/4 tsp of turmeric, 1/2 tsp of brown mustard seeds (just an experiment), 2 cloves of garlic (crushed)
- Hot Cauliflower #3: 1/2 serrano pepper, 1/4 tsp of turmeric, 2 cloves of garlic (crushed)
Yield: 7 quarts
Time: < 1 hour per batch; I did one batch after dinner Sunday and another batch (+1) Monday after dinner.
I will pop one of these open after 4 weeks resting.
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Something a bit different on the grill today…Smoky Baba Ganoush! Really good!
Recipe from Chef Billy Parisi
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So, we are back to hosting a small group of college students from our church on Monday nights, for what they are calling a "comm" (community) group. I threw down some smash burgers on the griddle last night to feed them for this kick off session for the semester. It's amazing how many burgers 20ish year old guys can eat! And how little 18 to 22 year old women eat!
Per usual, I followed Meathead 's Diner Burger Recipe (the "Wimpy" burger) from the free side, keeping all patties to precisely 4 ounces of 80/20 ground chuck:
No smash burger is complete without a buttery toasted bun!
And then... smash city! This is right after the scrape and flip, before the cheesing commenced...
Per the request of SWMBO, I only "cheesed" 8 of 17 burgers... Folks going back for seconds, thirds or fourths had to rely on the microwave to melt their slice...
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fzxdoc Thanks! I love the Camp Chef!
The kids left hardly anything uneaten. The college boys devoured most of it, and there were only 3 of them!
I would be hard pressed to switch back to my Genesis and the flat side of Grillgrates as my only griddle... it works, but is limited compared to a real griddle. Especially a real BIG griddle!
We don't have to foot the bill every week. Tonight a meal train lady is bringing "chicken spaghetti" and fixings. I am worried about the boys getting fed!
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kettle brats tonight cook with the Vortx
eggs, and that that awesome mustard.
Over 4 months now KETO
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Hot smoked whole Red Snapper with an oyster stuffing....
For dessert we had a homemade Fresh Fruit Icebox Cake.....yummmy !!
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Wings on the Kettle with Vortex. I did 10. T with Meatheads KC and 5 with Frank's Hot Wing Sauce. All brined a couple of hours with Meatheads Poultry Rub.
Sorry hit post b4 I posted some pictures. I'll catch up.
Last edited by RichieB; September 12, 2023, 06:53 PM.Comment
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Now those elusive pictures.
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