I travel a lot so I've had all sorts of different cuisines but my family has not. I've never tried cooking Indian before but I've wanted to give it a try for a while so I figured I'd ease both of us into it with some Chicken Tikka Masala. Turned out pretty good and was a hit with the kids so I'll mark that down as a success. Everything from scratch except the naan but that's next on the list to learn. 
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Chicken Tikka Masala is a great place to start. Check out any of Madhur Jaffrey's recipes. They're some of my favorites.
If you use an Instant Pot, there are some great Indian Instant Pot recipes out there as well.
Your CTM looks amazing.
Kathryn -
I appreciate it and thanks for the suggestion, I'll have to check her out!
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Chicken Cordon Bleu!
Flatten out butterflied chicken breasts with mallet or heavy pan before adding in ham and Swiss cheese. Roll up like a burrito (use tooth picks if needed to secure), dredge in seasoned flour, dip in egg wash then roll in breadcrumbs. Pan sear on all sides for that crispy crust and color before placing in the smoker/oven at 400°F for about 20 to 25 min to reach an IT of 165°F. So GOOD!!!Attached FilesComment
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Busy birthday weekend...ribs on the KBQ, and teriyaki chicken thighs on the grill.Comment
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My anniversary was this weekend, so I decided to make a couple pizzas. I'm still learning this oven, as it is my first foray into electricity for fuel during a cook. For a same day naturally leavened dough, I thought they turned out pretty well - didn't get any complaints from my wife or our dogs!
:-)Attached FilesComment
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Sourdough crust, my pizza sauce, Italian sausage, pepperoni, mushrooms, onions, black olives, mozzarella.
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Looks great! I gotta do a sourdough crust one of these days!
Believe it or not, I had never had a black olive until I met my wife and had pizza with her. I grew up in a green olive family, and pretty sure I never had olive on pizza either before I was like 23 or 24! These days I love it, but love the green ones more. Ideally a pizza in our house will have both green olives, and kalamatas.
I'm with Kathryn on the kalamata olives versus the generic blacks. -
If we put olives on, which is about 33 percent of the time, we generally go green. I could not believe we did not have any. I will have to give kalamata a try, I have those here.Last edited by Richard Chrz; October 11, 2023, 07:56 AM.
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Something simple for the grill. Darn tasty. 10 minutes at around 700 degrees.Attached FilesComment
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Towering Inferno that looks like just one stone over the coals and maybe a pizza screen? Your 🍕 is 🔥!! -
There is a deflector plate and a pizza stone SheilaAnn. fzxdoc, I extinguish the coals to be used again for either a pizza or let my mind run wild! I am doing another pizza tonight, this time on the Masterbuilt Gravity. Letting the dough rise on the pan before I decorate it and cruise these wonderful posts. Crazy about all the pizzas in a row. I didn't look before I posted.
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Wings 'n Rings...was planning to fix some wings on the Weber Kettle and Vortex but decided I also wanted onion rings. Since I was going to have hot oil for the onions decided to try SmokaFried wings...Smoked the wings on the GMG Trek then threw them in the deep fryer to crisp up...came out awesome...
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I’m visiting my oldest son and daughter-in-law this week to help out with my grandson, who will be three in January. I gave my son my old Pit Boss horizontal grill/smoker and decided to make us all some jerk chicken and roasted veggies.
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Yesterday, Lisa requested a mash-up of Kenji's authentic Kung Pao Chicken with our old standby restaurant style. Turned out to be a great idea.
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Corned beef, eggs, and tabasco habanero
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Tri Tip steak. Yea it's a thing. My wife got it. Fortunately, she also got 2 tri tips too. The butcher said I wouldn't be disappointed. It must have been some stuff that shouldn't be sold but they did. Anyway, I did the last of it tonight on the griddle. Salt, pepper and garlic. Taste fine but quality sucked. Certainly looks pretty.
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Tried a new Kenji recipe tonight for dinner. Pork tenderloin with a port-fig glaze. His recipe called for bourbon and figs but I changed it up a bit. I also, upon the recommendation of several reviewers, did not put the maple syrup in it. It turned out great and not too sweet. I paired a Dr. Loosen Kabinnet Riesling with it.
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WayneT I like the Pinot idea for sure. But to mix it up, maybe a sharp chardonnay from Australia or New Zealand. I’m also crushing hard on a chenin blanc from Baja right now, as well as the Colombard grape also from the valle de Guadalupe. I would have never known about these two if it wasn’t for work. I love this part of my job! -
SheilaAnn I almost always pair a savory pork dish with a Pinot Noir. However, if there is fruit in the mix, I typically go with the Riesling. I think a Moscato would be too sweet, for figs especially . I’m certainly open to discovering new pairings. We owe it to each other and ourselves to try what the other has suggested. 🍷
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Grilled a Tri Tip and a NY on the Santa Maria. Dinner tonight with a baked potato. Leftovers for chili in a few days.
Used Richards rub that I just received. Very good! Will continue with his rub and try it on burgers also. I have used Oakridge or Cattleman's before.
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My all time favorite cut! Question, where do you get the Grampa's blend? Seems to have the exact perfect ingredients. I know I can make my own, but laziness is the mother of invention. -
Towering Inferno I sent you a messageLast edited by Richard Chrz; October 13, 2023, 01:25 PM. -
Nice cook! @Richrad Chrz - this would fit in your backyard😀 https://www.ashandemberoutdoors.com/...nt/899455.html
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Last night I did a very heavily Americanized take on katsudon/tontaksu, which is a Japanese breaded pork chop.
I first toasted the panko in a skillet with some oil until browned. I then took some pork chops that had dry-brined overnight and dusted them in flour, then dipped in egg, then dipped in the panko.
I baked (rather than fried) them in a 350 F oven until 140 F internal.
Here they are just out of the oven.
I also sautéed up some mushrooms,,,,,
Here we are plated up, served with mac and cheese (as I said, Americanized). I drizzled the chops with some Bachan's BBQ sauce.
Incredibly good and very easy.
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I’m sorry, but to your point Michael_in_TX nothing says katsu like Mac and cheese! (Disclaimer, I love Mac and cheese with fried food!)
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"Neighbor, how long has it been since you’ve had a big, thick, steaming bowl of Wolf Brand Chili? Well, that’s too long."
(https://www.youtube.com/watch?v=qqeVM0tGRo4)
A few days ago, one of us posted in here a bowl of chili with some Tostitos Scoops chips and I just have not been able to get that out of my mind. So, that became lunch!
Made with Wolf Brand chili, because Texas.
I had forgotten how good that stuff is. We always had cans of this in the house growing up, so it was a frequent lunch when I was out of school and my parents were working.Comment
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