[JT]

We had garlic scape chicken wings last night with broccoli and Fava beans from the garden last night along with a caesar salad.
 I brined the wings in the morning and made them confit by cooking them at 250 with duck fat, tons of minced garlic scape, and some red pepper flakes. They were then crisped on the grill and served with garlic scape pesto. I think I will always confit chicken wings, they were the best wings I ever had.

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Need to try this method for wings.  Looks good Pete!


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[tommymorris]

Friday Night Pizza
72 hour ferment. Sauce is a balsamic reduction with honey and fig jam. Toppings were jalapeños, red onion, smoked pork and machengo cheese and topped with peaches.


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That sounds good. Looks great.

[fredthecat]

not a great pic, but a ~4lb pork shoulder smoked for 4 hours then finished in the oven. i let my kid choose the herbs and spices. and i made a vinegar and paprika sauce.

[denny]

Doing homemade fettuccine with homegrown leeks and fennel.  Bacon from our bacon bush, parmesan from the parm tree.   

[HopDen]

Experimenting with a new process for pizza dough from Vito Lacopelli. So far I am impressed with the softness of the raw dough. Will cook it in a few hours and post another pic.


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[BrewBama]

Experimenting with a new process for pizza dough from Vito Lacopelli. So far I am impressed with the softness of the raw dough. Will cook it in a few hours and post another pic.


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Beautiful



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[HopDen]

Experimenting with a new process for pizza dough from Vito Lacopelli. So far I am impressed with the softness of the raw dough. Will cook it in a few hours and post another pic.


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Correction on the last name, it’s Iacopelli. Pizza dough was very good! Could have cooked it 2-3 minutes longer. Cooked at 550* in a home oven. Will do one more tmrrw because pizza is a duly requirement!!


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[nateo]

Dunno if you've tried cooking pizza on the grill, but it works really well for thin crusts like that. You par cook one side, flip it and add the ingredients while the other side cooks. It's the closest I've come to pizza oven pizza at home.

[HopDen]

Dunno if you've tried cooking pizza on the grill, but it works really well for thin crusts like that. You par cook one side, flip it and add the ingredients while the other side cooks. It's the closest I've come to pizza oven pizza at home.

Funny that you mentioned that! I would put my pizza stone on the grill, set temp to highest setting add wood chips in a foil packet and cook until completion.

[nateo]

It takes a little finessing but you can cook the dough directly on the grill grates too.

[HopDen]

It takes a little finessing but you can cook the dough directly on the grill grates too.

I will try that method!! Always like trying different ways.

[nateo]

Here's where I first saw it:
https://www.seriouseats.com/the-pizza-lab-how-to-top-grilled-pizzas

[pete b]

Not exactly cooking but an ingredient.  Extracting honey today. Some will be for cooking but a lot will be mead. I am about to rinse the cappings and will take a gravity reading then add more honey and ferment into a traditional mead.
Homegrown honey is also a welcome honey gift.

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[narcout]

This is a Hung Huynh recipe I got out of a magazine: shrimp, garlic, olive oil, lemon juice, salt, red pepper flakes, parsley (I much prefer the Italian variety), tomatoes, and white wine.  Bake at 375° until done (which takes 12-14 minutes in my oven).  It's really easy, fast, and tasty.

I like to serve it over brown rice, pasta, or lentils.

[JT]

It’s chili season! This one contains bison smoked over mesquite and hickory, along with sirloin, pork sausage and a generous portion of pinto and kidney beans. 




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