Author Topic: What is cooking today?  (Read 21028 times)

Offline JT

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Re: What is cooking today?
« Reply #375 on: July 17, 2021, 02:01:26 pm »
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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Offline tommymorris

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Re: What is cooking today?
« Reply #376 on: July 17, 2021, 03:31:40 pm »
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.

Offline fredthecat

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Re: What is cooking today?
« Reply #377 on: August 03, 2021, 09:44:44 pm »



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.

Offline denny

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Re: What is cooking today?
« Reply #378 on: August 03, 2021, 10:19:28 pm »
Doing homemade fettuccine with homegrown leeks and fennel.  Bacon from our bacon bush, parmesan from the parm tree.   ;D
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Offline HopDen

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Re: What is cooking today?
« Reply #379 on: August 03, 2021, 10:52:48 pm »
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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Offline BrewBama

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Re: What is cooking today?
« Reply #380 on: August 03, 2021, 11:32:59 pm »
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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Offline HopDen

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Re: What is cooking today?
« Reply #381 on: August 04, 2021, 12:41:14 am »
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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Offline nateo

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Re: What is cooking today?
« Reply #382 on: August 04, 2021, 06:39:23 pm »
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.
In der Kürze liegt die Würze.

Offline HopDen

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Re: What is cooking today?
« Reply #383 on: August 04, 2021, 09:52:27 pm »
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.

Offline nateo

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Re: What is cooking today?
« Reply #384 on: August 04, 2021, 09:57:16 pm »
It takes a little finessing but you can cook the dough directly on the grill grates too.
In der Kürze liegt die Würze.

Offline HopDen

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Re: What is cooking today?
« Reply #385 on: August 04, 2021, 10:29:46 pm »
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.

Offline nateo

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Re: What is cooking today?
« Reply #386 on: August 05, 2021, 01:24:52 pm »
In der Kürze liegt die Würze.

Offline pete b

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Re: What is cooking today?
« Reply #387 on: August 07, 2021, 02:59:06 pm »
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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Offline narcout

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Re: What is cooking today?
« Reply #388 on: August 22, 2021, 02:14:52 am »
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.

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Offline JT

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Re: What is cooking today?
« Reply #389 on: October 17, 2021, 10:04:03 pm »
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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