The man child came to visit for the night and requested steak frites….so…I give you steak frites with a green chile garlic aioli!!
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I couldn't host my annual Super Bowl Party this year because our house is being renovated. So I decided I'd smoke two briskets and serve them at school instead. Smoked them last weekend and sliced them and sealed them this weekend. SV reheat on Thursday this week. Roy (dog) says they passed the test.
Brian
Last edited by mrteddyprincess; February 21, 2026, 08:47 PM.Comment
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As noted in the Good Morning thread… CFS. Bad pic, no garnish. Certainly not the quality of my Team Cook pics.
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Smoked a pork loin cut. Rubbed with garlic and herb oil/balsamic sauce I have then a Flavor Gods seasoning (can’t remember which one). Then quick seared in butter. Turned out super tender and moist. Got two thumbs up from the kid and husband. Served with baked potato and Caesar salad. Forgot plated picture.
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So yesterday, we kinda ended up "fasting" and had only a smoothy and coffee throughout the day, as SWMBO was focused on household tasks - cleaning, organizing, etc. About noon I mentioned a pizza or something for lunch (Domino's and Papa John are around the corner), and she suggested the smoothy, keep on working, and why don't I make pizza for dinner, as she knew I had frozen pizza dough. So.... with just what I could find in pantry and fridge, I made it happen!
I made two pizza's with Richard Chrz cracker crust sourdough recipe, which fermented for several days before I froze the pizza dough balls a while back. I sat out early afternoon to thaw and warm up.
I stretched and worked two crusts into 14 inch pizzas, working on a silicone mat with lots of semolina to prevent sticking. I'm not always perfectly round though! I need practice. I par baked the crust for 3 minutes, then pulled it, flipped it over, and topped the side that had been down. And yes, I am still baking on two Lodge cast iron pizza pans, and using an old rimless sheet pan as a primitive pizza peel! I need to get a peel...
I've been using a blend of one can San Marzano tomatos, crushed, 1 tablespoon EVOO and 1 teaspoon salt. It's fresh, easy and no cooking involved in making the sauce.
I then put a little shredded mozarella down....
And follow it with toppings. These pizzas were pure vegetarian! Onion, green and black olives, and mushrooms.
Then you gotta follow with LOTS MORE cheese. I got tired of shredding on the box grater, and ended up slicing some off the block.
6 more minutes at 550F, and BOOM! Pizza!
Crust was PERFECTION. Thanks for the recipe Richard Chrz !
All in all, I was pleased and more importantly, SWMBO (Yvonne) was pleased, and while I normally am a meat pizza kind of guy, this was satisfying and guilt free. I think the par baking process gets the pizza crust firmed up so it ends up crispy, and holds up to the toppings and sauce without getting soggy.Comment
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fzxdoc Kathryn while Richard's cracker crust recipe does not include semolina, I have a small bag of it in the pantry that I use in a different pizza crust recipe, and I really like it for "flouring" the mat I work the dough on, versus using conventional flour. It's also good to "lubricate" your pizza peel (if you have a peel) with.
I keep waiting to see if I end up with an outdoor pizza oven, or keep on using the kettle/kamado or indoor oven, but I need to get me a peel soon!
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Asian marinated wings on the Ranch with some help from the vortex. Finished with scallion oil and ground peanuts
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The weather was nice yesterday, so I decided to use up some of the chicken I'd had vacuum packed in the freezer.
Jamaican Jerk Drumsticks (recipe from the free side). These were marinated overnight in the fridge with the jerk paste.
On the grill (using the vortex for this cook). Used some apple wood for smoke:
Right about 150 degrees, so time to paint them with the finishing sauce and put them over the vortex to crisp them up:
Finally on the table with the champagne of beers! I didn't bother making sides (it was just me eating). I'll have leftovers for several days:
I really like this recipe. It's a good change from the typical BBQ chicken. Next up, I'll try the huli-huli chicken recipe.Comment
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My latest fascination is Demi glacé. So I’m actively searching for recipes that put it to use. This filet mignon has a Madeira sauce. Holy smokes! This is so delicious. Also made a Japanese Sweet Potato puree and a salad.
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Paintedr3d so Demi glacé is a VERY concentrated (reduced) veal stock. You add it to sauces and it turns the volume up to 11!
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Last edited by CaptainMike; February 22, 2026, 05:37 PM.Comment
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Enchilada weekend. Friday I made cheese enchiladas with Hatch chilies and used El Monterey enchilada sauce mix for the sauce.
Tonight I made beef enchiladas from the leftover fajitas I grilled earlier this week. Cheese and Hatch chilies too. I used my homemade red enchilada sauce.
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Enjoy the cook!
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