My wife cooked tonight. 63 days until L5-S1 fusion. Lot of pain right now.
if you pray, thanks
if you pray, thanks
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Seafood Stromboli for dinner. I made Kenji's NY Crust earlier in the week, just a little Alfredo Sauce, my own Smoked Salmon, Small Shrimp, Red Peppers, Red Onion, and Cheese.Comment
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Our spring peppers were quite bountiful this year. We love some stuffed peppers, but not the bitter grocery store bells. These are sweet banana peppers. Also got some pablanos with mild heat. Some stuffed with chicken and rice, and some stuffed with home made chorizo. Mostly frozen for later meals, but tonight's cooked on the BGE at 400º for 15-20 minutes with very light smoke.
Usually smoke 6 or so without cheese and freeze, then dinner is just grab 2 or however many, add the Jack cheese slices and broil in the air fryer.
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I gotta follow the maestro, but somebody has to do it 😂. Pizza for lunch. NY style with artichoke hearts, bacon, black olives, and mushrooms.
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Richard Chrz unless you have a burning desire to make nothing but Neapolitan pizza, which requires the 750 + heat, there is no valid reason to get one, outside of making pizza outdoors. But you can already do that with your Kettle insert.
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This is a miserable post. I made pork chops on the Ninja Sizzle. Weather has been nasty and will be for awhile. I was not going to post but as eating and realized the thickness, here it is. Each a bit over 8 oz. Under $6 for both. We went shopping today. All I can speak for is the local area in Western Massachusetts. All prices have come down significantly. Our order which included 2 rib eyes 4 pork chops and some chicken with the normal products was $127. A full cart. Sorry, here's the pork chop.
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Did an SVQ Nilgai pastrami - medium temp - for a buddy.
These are the pics he sent back
When the kids eat it, you know it's good
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And i made a batch of pickled red onion as well.. applecider vinegar, slices of fresh ginger and a few peppercorns in the liquid..
Stored in Norway jar..
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And speaking of pickling….. laid down these from CSA yesterday. Project Big A$$ Pickles has begun.
jar is a bit large, but they are weighed down.Comment
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texastweeter yah-sir I am! Dill, garlic and mustard seed. I’m using the recipe from my boss’ book. She is a master preserver. I’m sure you can tell, we received 5 big ole Kirby cucumbers. It was a no brainer!
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Made some nachos with about 5oz/140g each of smoked pulled pork and sauteed chorizo, both of which I had frozen in vac seal from prior cooks (so there's a case that this should be in Leftovers...), and which I heated up via sous vide at 175/80. Mixed the reheated meat up with some Hatch green chile, chopped green onion, and a bit of shredded cheese and filled the Scoops with that, then topped with more cheese, because more cheese.
Fired up the Pit Boss pellet smoker so as not to heat up the kitchen and baked them at about 375/190 for 15 min or so, until the cheese was melty and bubbly. Super yummy, the chorizo added a great note, and my lovely bride decreed that nachos shall henceforth have chorizo as a core constituent. Oh darn.
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For Father's Day my wife gifted me a rolling grill basket, and I tried it out tonight for the first time. I pre-cooked the carrots and onions a bit, then added mushrooms, zucchini and red peppers. On the grill the door kept coming open and I lost a few pieces, but once I figured out how to move it the veggies cooked great. Each was done just right and had the perfect amount of char. They paired well with the smoked pork chop and fresh cherry sauce. Cleanup was easy too, the basket fits in the dishwasher. If there were a better-made version I'd pay for it.
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