Mission accomplished with no leftovers. Some kids came back for 4ths.
-
-
Pad Gaprao with ground pork. I followed Pailin's recipe. Out of amazing. I never had it before, but we grew a few planted of holy basil this year and needed something to do with it.
Served with jasmine rice.
Comment
-
First time cooking a chuck eye.
dry brined for about 6 hours, then a very light dusting of Hank's Beef Rub.
Thanks to the many tips I learned here, I can pretty confidently say that this is the best steak I've ever cooked.
Sides are a baked tater, sauteed pepper and onion, and what has to be getting close to the last of the local corn for the season
Comment
-
I've been teaching my son how to cook and as part of the fun, we've been trying a bunch of commercial rubs and seasonings to determine which ones we like best on various meats. Tonight's battle was beef rubs.
Did some individual short ribs on the Recteq. Five hours at 250, each rubbed with something different, yellow mustard binder.
Left to right, Sucklebuster 1836, Lane's BBQ Brisket, Kosmos Cow Cover, Meat Church Holy Cow, and the house rub made by Hoggy's BBQ in Colimbus, OH. (Check them out... great restaurant!)
Comment
-
Steaks sousvide & finished with the afterburner...
served with hasdelback potatoes and mushromsauce.. and a dash of redwine on the side..
Comment
-
Yes it is Jerod Broussard It can heat and maintain a whole bathtub! -
Wow. Wonderful cook right there. That is one of our favorite combos.
-
-
Like hoovarmin , I've been too busy to post. This was technically in still in summer, but here a couple things:
Pinwheels: never made them before, but I figured 'how hard could it be?' Not that difficult it seems. Hard salami, aged provolone, smoked speck, off-the-rack tortilla shell (warmed):
Caesar dressing on the side for dipping. Really good. Next time I'll use a better salami next time, and maybe some shaved parmesan. Nice quick lunch.
Breakfast burritos:
Eggs, Mexican shredded cheese, green chilies, hot sauce, longaniza (Toluqueño brand):
I've been jonesing breakfast burritos for a long time. I needed a good breakfast for a long day of work and this did the trick. Really good. I should have used just one shell instead of two and had one fat burrito, but still delicious.Comment
-
-
Alder Plank Salmon this evening on the Weber gasser. Salt & pepper, and then glazed with Big Wick's Mesquite Smoked Jalapeno Glaze. If you can find it, Big Wick's is hard to beat.
Comment
-
Chili recipe from the free side. Same that I did from a few weeks ago, but this time I put a spin on it. No beans! You’re welcome Texas! Well two spins. I double up the recipe, but instead of two
pounds of ground beef, I use one pound ground beef, and one pound of Italian sausage. I think it’s a winner. Cooked inside, frying pan, then the crock
pot. Too much going on today to tend the grill. Sour cream, freshly grated cheddar, and green onions to top it off.
And of course, it’s a high life night.
Comment
-
A few odd shaped tri tips served with bakers on the grill as well as elote salad! And a fire after dinner - was a good day!
Comment
-
I have been wanting to try Chicago-style "tavern" pizza ever since I first heard of it and with two Chicago teams in the MLB postseason, this seemed like a good night to do it.
I basically followed Kenji's recipe: https://www.youtube.com/watch?v=5mIbyUgNOlo
This pizza, even though it is very simple, does take some pre-planning (or at least the dough does) as there is a 24-hour "curing" step in addition to the fermentation days. Still, I think this is an excellent recipe for beginners. The dough is quite low in hydration and is very easy to work with. Like stupidly easy.
The dough is 300 g bread flour, 7.5 g salt, 7.5 g sugar, 1.5g instant yeast, 150 g water, and 30 g olive oil. One can mix it in a food processor, stand mixer (what I used), or even by hand. Divide into two equal dough balls and let ferment in oiled containers in the fridge for 3-5 days. (Alas, I only could go two.)
After the fermentation time, you roll each dough with a rolling pin out into a 14" flat circle. It will be very thin, but still easy to work with. Then you place them on parchment paper, cover with another piece of paper and let sit out overnight to "cure" (i.e. dry out). I stacked mine and put them in the fridge. (Don't stack them as I did as the bottom one won't dry out as well.)
The next day take a dough circle (it will be almost rigid) and flip it over so the top (exposed to most of the air) now becomes the bottom. Dock the dough with a pizza docker or a fork.
Dust your pizza peel (I used a flipped over sheet tray with no problem) with cornmeal (or semolina, but cornmeal is traditional) and place the dough on that. Then spoon on sauce (I used Kenji's recipe) edge-to-edge (else the edge will burn)....
Then about 8 ounces of shredded mozz cheese (I used full-fat)....
Then about eight ounces of hot Italian sausage followed by ~1/2 cup of giardiniera (I used Italian giardiniera packed in oil, drained as Kenji does)....
Add a sprinkle of Italian seasoning, parm cheese, and salt. Then into your 500 F oven that has been pre-heating for an hour with your pizza stone/steel. Twelve minutes later....
Let cool for a moment, then cut into squares, as is traditional.
Damn, this is good pizza.
It's a cracker-like crust so it isn't overly heavy. I was a bit skeptical of the giardiniera, but it's really good. What is cool about this pizza is that it is very accessible to those with just a home oven. No need for a 900 F woodfired thing!
Check out the leopard-spotting I got!
A 14" pizza is enough for two people easily. (Which is good as my second crust needs about another day to finish curing! That will be lunch tomorrow.)
Give this pizza style a try. Like I said, it is really good, just takes some pre-planning. Plus, the final cured dough is dry enough that it slides extremely easily. Again, I used a flipped over sheet tray as a pizza peel!
Comment
-
SheilaAnn Oh wow...Marmite and fish sauce. I gotta try that pizza sauce! -
I prefer the thin crusts. We have a couple of places in the UP I visit that do them just right as yours.
Comment