Made a really good, spicy stir fry the other night. Chicken and shrimp sauteed in minced garlic, a sauce consisting of hoisin, soy, chili paste, chili pepper flakes, salt and pepper, and mixed vegetables served over jasmine rice. So good but really hot.
I got a new electric smoker last week. Cooked up spare ribs and a few pork butts. While it's not as good as my offset barrel smoker, not having to babysit it for 14 hours is a Godsend. Next up is homemade kielbasa and jerky.
I got a new electric smoker last week. Cooked up spare ribs and a few pork butts. While it's not as good as my offset barrel smoker, not having to babysit it for 14 hours is a Godsend. Next up is homemade ki'elbasa and jerky.
Ray, you have to put up some food pics dude.
The salmon tonight was incredible... I'll try and make an effort to taking some pics. That's what I made for myself, since I'm the only one who actually likes salmon in the family. That was the best sweet and spicy combo I have ever made by far. I haven't really used a lot of pomegranate seeds in my cooking before, normally just eat them with breakfast or whatever... but they were absolutely incredible in the marinade, and just so fresh.
For the woman and the in laws I made "Turbot aux Beurre Blanc" (fancy name for white wine butter sauce, and turbot is the name of fish.. a generic white fish). Started with sauteing a shallot and minced garlic in some butter, then added some white wine (used Pinot Grigio), and an equal amount of heavy cream. Then threw in some fresh thyme, dried rosemary, and a bay leaf. In a separate pan I lightly coated the turbot in some flower, and flash fried it on each side. Had some lemon slices in that pan as well while it was frying up in some melted better. Drizzle the sauce over the fish, garnish with some fresh parsley, served along with some honey dijon roasted carrots, and a grilled crostini.
Coming from a spoiled pizza brat from Chicago, no you cannot. Well, unless you're ok with frozen pizza/Domino's quality.
Coming from a fellow spolied pizza brat from Chicago.... yes, you can. I've made deep dishes before you would have thought were from Chicago. It's all about having a good thick cast iron skillet to bake it in, similar to what the real joints use.
Thin crust is a little more difficult, because I don't have a dough roller to get the dough to be rolled out super thin.... but it can be done. Just takes time to master and perfect the dough.