Try a pop-open can of pizza dough. Bullets, Mojos or Steak Fries! "The pheasants are beneath me." - SoCal to az "I have very few pet peeves in life . . . " - PeterS "Change is inedible" - fc2
Did a 6# flat brisket last night from Costco - turned out quite good although not much of a smoke ring. Put it in the egg at 7.30 am, wrapped it at 12.30 pm, and pulled it off at 3.30 pm when it hit about 202*. Let it sit in a cooler for 2 1/2 hours and then served it with a panzanella salad and a zin. Turned out very tender - just pulled apart with your fingertips. Image Unavailable, Please Login Image Unavailable, Please Login Image Unavailable, Please Login Image Unavailable, Please Login
Those are the kind of local joints that I like. We have stopped at a couple of old route 66 diners in Tucumcari, NM and Adrian, TX. Del's and Pow Wow in Tucumcari, and Midway in Adrian. Gotta get a road trip in once the COVID-19 madness has subsided! T
We'll see how the pheasant goes. The plan is heavy on charcoal with maybe something more mild like pecan (we had a little wind storm the other night, so a few small branches are there for the picking), since we've never had it before, and didn't want to overpower the pheasant. The rose petal jam, I'm blaming on F-chat. I ran across some packzi, which are Polish donuts, popular on Fat Tuesday. AzIt reported that Ania said the traditional filling was rose petal jam. We have about 15 roses out front, and the thought of making jam from them (since we know they've never seen chemicals), sounded like fun. I have a big gallon bag of rose petals, cleaned and frozen, but for some reason it's taking Amazon 2 weeks to deliver pectin. T
I've taken it on a few essential trips. Once every over, just to give it some exercise. With Texas restrictions being relaxed, I figure every yahoo and their brother will be on the road, so we plan on sitting tight for a couple more weeks. I'll do point A to A driving in the Cali, but limit Kroger runs and the like. T
I have to make a trip to the grocery store. The stores here only let in a certain number of customers. So line ups to get in. I'm going for more expensive items, so less likely to be a shortage. Plan to get some shrimp and baby scallops. I'll make Kirkland pesto and toss in the shrimp and scallops.
The plan is to do it in the smoker. Two thoughts here. One, lower temp versus grilling, minimize drying the meat. Game birds tend to be leaner from what I've read. Two, if I go mostly charcoal with a little pecan, then that'll add a small & pleasant amount of smoke, but still be able to taste the natural flavor of the pheasant, which we've never eaten before...T
Pretty good. Finished under the broiler to zap the veggies a little. Image Unavailable, Please Login Image Unavailable, Please Login
Fajita chicken salad: Image Unavailable, Please Login Sent from my iPhone using FerrariChat.com mobile app
Did you sweat the veg a little before grilling? Image Unavailable, Please Login Mahi mahi. Grilled and then made into fish tacos. Was looking for an Asian fusion vibe after looking in the fridge and seeing what we had. Marinated in teriyaki, ginger and garlic paste, and peanut sauce. Grilled on the Smokey Joe. As usual, the naked piece is for the pooch. Image Unavailable, Please Login Made some brown rice, added a little bit of the marinade that I had reserved. Image Unavailable, Please Login And, since it's getting hotter by the day, we've bust out the vinho verde to enjoy with the fish. This one was excellent IMO. T
Image Unavailable, Please Login My grandma always said, the fastest way to a woman's heart is via the stomach! Let AzIt be your guide! T
Nope because I like crunchy veggies. I'm not even much of a fan of caramelized onions. I like the crispness.
In honor of the fact that ribeye steaks will likely go the way of TP from 6-8 weeks ago.... we pulled a couple "thin cut bone in" steaks to grill... Hand rubbed with fresh herbs from the garden - sage and thyme 3 minutes a side on high on the grill, dollop of butter to finish... served with small steamed yellow potatoes with butter, salt and pepper, and a small salad. topped with shrooms.... WONDERFUL! Perfect medium rare.... and knowing that steak in general, due to CV19, is likely to become "medium rare" as a product, how fitting? Jedi Image Unavailable, Please Login Image Unavailable, Please Login Image Unavailable, Please Login
Enzos Two Guys From Italy One of my favorites: Tomatoes Onions Anchovies Hot peppers Hot sausage Peperoni Mushrooms Image Unavailable, Please Login Sent from my iPhone using FerrariChat
That is an all US pizza. There is nothing Italian about it. Next pizza I get from La Pizzeria I will post a pic. It is really Italian style with the thin crust and toppings here and there. Sent from my iPad using FerrariChat
Are people hoarding steak now?!? Jeez Louise. Please tell me more about the Oregon Blossom. I'm always on the lookout for a good rosé with the weather heating up. Dry, crisp, refreshing and, most important, not too sweet. T
All Canadian! Actually, I enjoy both minimalist and maximalist (is that a word?!?) pizzas vis-a-vis toppings. However, once introduced to thinner, crisper crusts, no going back for me to the thicker, doughier kind. Looking forward to the pics! T
So unusual to see the little oily fish in with other meaty toppings. I have dreams of doing a spicy anchovy pizza some day if I can ever get my Calabrian chili peppers to grow. Two years in a row they've been a dud...T
“Good Fellas” is right across the street, Neapolitan wood fire all ingredients flown in. Best margherita outside of Italy. But sometimes you just have a craving that goes the other way! Both are a two minute walk. It’s dangerous. Sent from my iPhone using FerrariChat
