Pizza night. My oldest daughter is gaga for anchovies, so we did a Kalamata olive, caper, sweet onion, provolone, and anchovy. We did a Margarita, because, of course (ricotta instead of mozzarella). And we did a meatball pizza. I think the meatball was definitely my favorite. But true to my word to Attjack, I really went for it in the stretching. The pizza was larger than my peel, which is not a technique I recommend. Nevertheless, it was one heck of a great pizza. I got off my duff and made these outdoors in the Ooni Karu 16.
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I hadn't planned on posting the pot roast I cooked today, but it was the best PR I have cooked. I bought a very well marbled prime chucky at Fresh Market today and cooked it for tonight's supper. It was fantastic! I have never had a pot roast this flavorful, and SWMBO asked what I did different to make it so good. After I tasted it I took one photo so I could make a legit post here.
There were only two things different from past cooks - the prime meat and I wound up holding it for ~ an hour at 170°.
Guess where I'm gonna buy my chuckys from now on.
The missing hunk is where my wife and I both sampled the meat - multiple times...
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Air Fryer Wednesday. Johnsonville Beef Brats, Nathan's Onion Rings, Sauerkraut with Guldens Spicy Mustard.
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A riff on a NYT recipe One sheet pan shrimp and broccoli - wasn’t really motivated to cook tonight, but had to eat something! And this turned out really good! Korean BBQ Spiceology on the shrimp and Heath Riles’ Garlic Jalapeno on the green trees.
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Smoked Meatloaf!
Recreated Chef Michael Symon's meatloaf recipe (from the book Simply Symon’s Suppers) with a smoky twist by using Havana BBQ Sauce as the glaze. Everyone’s meatloaf is different and this one came out terrific on the grill. I’m always on the lookout for a killer meatloaf recipe! Cooked indirect between 350°F and 375°F, glazed at 155°F & pulled at 162°F to allow for a little carryover.
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Thank you Troutman Johnny Booth barelfly I appreciate it. The briquettes burned hot and clean Troutman. First time using them and I was impressed! Johnny Booth I did just that 😂. Time to smoke a meatloaf barelfly! -
Well Thank you very much holehogg. I appreciate that. Hard to go back to oven cooked meatloaf after you’ve had smoked meatloaf I tell ya. Hope yours turns out great!
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Homegrown celery cream soup.
My wife is totally responsible for this, I just had to share here. She has celery growing in an aero-garden this winter and it tastes so good. She baked bread bowls to serve the soup she made for a delicious supper.
The crop
The harvest.
The bread bowl loaves.
The meal that was so good.Comment
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Indoor oven pizzas at 550º, with a sourdough crust and a 72-hour ferment. Pepperoni, fennel, mozzarella, and ricotta on one pie. And sausage, sautéed mushrooms, mozzarella, and ricotta on the second. A couple more made similar but are not pictured. Yes, I need to work on the crust to get a little more lift, but they were tasty for my first attempt with sourdough. Can't wait to practice more...
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Beef and Bacon, and no paper plate
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This recipe for sheet pan chicken and potatoes, arugula, and garlic yogurt came in the NYT Cooking email I got a day or two ago and I was intrigued. Definitely worth making and I will absolutely do it again.
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Tonight I relived The Big E. A 2 week Exposition in West Springfield MA. A link is provided. It's direct to the food but check it out the whole shebang. And if you want an experience like non other do it. Me, it's now just the food. If you never had fried Oreos you haven't lived. The 2 desires for me are the cream puffs in the picture and the loaded baked potato. Which is what I did tonight!
I had leftover pork tenderloin. I pulled it used Smokey Mountain Smokers Chipotle BBQ Sauce. A 4 cheese blend.
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Got an order in from Wild Fork, fish and lamb for the most part. Tonight I made another recipe from my new French cookbook: Fish with Saffron Veloute Sauce. I used a species of fish I've never had before but bought out of curiosity: Meagre. This dish turned out really good and was also the inaugural cook in my new OXO Professional Series non-stick saute pan.
Started out by poaching the fish then built the sauce with the juices. This is strained before putting with the fish. This makes for a very silky smooth luxurious sauce. The entire meal from start to finish took less than an hour to prepare, it can be done faster but I wasn't in a hurry.
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I made an old comfort food favorite of mine tonight: gumbo. Easy recipe from "La Bouche Creole" by Leon Soniat Jr. The only changes I make are deglazing the pot with a bottle of lager after I sauté the trinity in the roux, and at about 5 minutes before it's all done simmering I throw in some peeled shrimp.
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Wife and kids had lemonpepper chicken thighs, and diced taters roasted with dry aged beef tallow and zaattar. I had cilantro lime rice and Mexican style pinto beans.
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hoovarmin the spices and herbs. Ancho, cumin, coriander, paprika, Chipotle, Mexican oregano, cilantro, garlic, onion, and chili flakes.
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Eggplant and chicken breasts grilled over Cowboy brand charcoal. It was all sliced and served with a big tossed salad. The chicken had a jerk rub that I received as a gift. The eggplant was brushed with olive oil and dusted with SPOG, and Italian seasoning. I had Caeser dressing on mine. My wife went with blue cheese, and my daughter chose a sesame-ginger vinegarette. Happy taste buds for everyone!
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