What's For Dinner?

Last night it was ribeyes and a couple bison strips we had in the fridge. With some bacon wrapped asparagus and roasted veggies. The bison strips tasted like lamb.

Not the prettiest plating but sure was good!

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as always, those look amazing!

 

More adventures in Pizza making last night...

A bit of backstory...have you heard of or been to Pizzeria Bianco in Phoenix? Its long been regarded as one of, if not the, best Neapolitan style pizzas in the USA. Chris Bianco's "signature" pizza is a very odd sounding, but amazing tasting, pizza called the Pizza Rosa. I've had it many times at his pizzeria. My wife reminded me about it yesterday and asked "why don't you try that?" Honestly, I hadn't thought of it, and my first reaction was "no way can we pull that off".

Well...as it turns out, like much of Italian cooking, the ingredients are simple, and the techniques not complicated. So, we gave it a try and...we were blown away how close it was to the Masters' original, and it was yummy as always.

The ingredients are solely:

1. Parmesan - large shredded
2. Rosemary - a few leaves
3. Onion - finely shredded
4. Pistachios - slightly crushed
5. Oil Olive - light drizzle after cooking

We also made a mushroom and onion pizza (which I burned a little bit).

Loving this Ooni Koda 16 so far! We haven't had any issues with dough holes/tears, its been "somewhat" easy to stretch, and its moved on the slide and launched each time (so far). Watching pizza cook at 850F is pretty cool as the oils come out of the cheese and bubble ferociously. Anyone have a unique or interesting or particularly yummy pizza recipe you care to share?

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I completely broke my low gi diet in a moment of weakness. I didn’t die but my doc would not be happy.

Friends used our place for the day and when we showed up from the city they had lasagna prepared and I just couldn’t say no.

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The world's largest potato is right next door! You are missing out on some major roadside excitement!

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Picanha from Wagyu Window. Only complaint was that it was too small to share! But, we did. Made some garlic infused olive oil, which we used on top off caprese salad, to go with the beef.

T

 

We definitely need to check out Blue Earth more than just the home made fudge stop!

Edit… I’d like to see a core sample of that potato.

 

No recipes, but that looks and sounds fantastic!

 

Had one leftover dough ball from last night. So we let it ferment another 24-hours in the fridge and made a margherita with pepperoni tonight. Was good, but I’m still learning…could have used a bit more cooking I think. I gotta say this is a ton of fun. We will be eating a bunch of pizza in these first couple of weeks, but then I’m sure we will slow down our usage of this oven.

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That's damn near perfection.

 

Oh dear. @arizonaitalian and I went here on our BBQ run of a few years ago.
Kind of a sketchy neighborhood, if I am recalling the right place.

20 briskets = thousands of dollars? I know there's an uncharge, but those must be some ginormous briskets!

https://www.yahoo.com/news/thieves-steal-least-20-whole-101146961.html

T

 

Yup, we did. I’ve been on other trips too, it’s top level Q. Seriously sad (and f’d up) to hear of this stealing. (looks like they charge $17 per 1/2 lb of brisket...so that implies a 5lb brisket (on the small side, no?)

 

@arizonaitalian apologies if you have already mentioned this elsewhere, but can you share where you are getting your pizza dough? If you can get the right dough for pizza, you're 90% of the way there! Thanks!

 

We have settled on a very simple dough recipe;

500g Pizza 00 fine flour
320g water
8g dry yeast
8g salt

makes three -12” pizzas.

steps:

1. Add yeast and salt to room temp or slightly warmer water in a large bowl
2. Mix with a wooden spoon until it forms a ball - around 2 minutes
3. Work it on a counter for 3-4 minutes and form into a ball
4. Place in a bowl and cover for 2 hours at room temp
5. Divide into 3 -275g balls
6. Put into round containers for either 2 hours at room temp, or 24 hours in the fridge.

That’s it.

 

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Chicken thighs on the grill. Those on the left are seasoned with harissa and cayenne. All have fresh cracked black pepper, Himalayan pink salt and garlic-infused EVOO.

My new strategy for thighs is 10 min skin side down on high, flip to other side for 10 min on low, then turn off gas and finish 10 min skin side down. Pull from the grill and rest another 5 min or so covered. And, since my wife assumes that's still not cooked enough, I zap hers in the microwave for about another 1.5 mins.

T

 

Chinese take out left overs from lunch. Americanized Chinese lunch for one.

 

Godson in town for a week and we cooked for the neighborhood LOL. This post could x-post with the Grilling and Red Wine threads.

13# brisket; 2 slabs of baby backs; 1 slab of St. Louis. Two of the more decent reds 7 of us shared. Also made scratch mac 'n cheese and potato salad.

Yup, people took food home and I still have some meats left over, and that's after already giving some to neighbors!

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I can only assume this means your SIL has left town?!?

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Burgers on the grill.

There used to be a place in Dallas that did an apple/brie burger that people said was good.
Went out of business before I had a chance to try it for myself, but the idea sounded good, so I have done it one occasion.

Inspired by this recipe...
https://www.northcoast.organic/apple-brie-burger/

T

 

Thanks for this tip. I had not thought about warm water for the yeast and salt. I added as a dry ingredient. This should be much better.

The dough recipe I use is almost identical, but in Imperial units

Key is 00 flour.

We're tossing pies tomorrow.

 

Tried something new tonight;

Grilled cauliflower with Gorgonzola cream sauce, served with grilled chicken.

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Image Unavailable, Please Login Dinner on Sunday night was BBQ Octopus, Spanish anchovies and prawns on toast.

 

blackened chicken takeout with home made salad
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A friend bought a large outdoor dome pizza oven, would do 1100 degrees at the top, after 4 months he'd put on 35lbs. So much for the pizza oven. Cheers!

 

Yum.

And Sicilian wine, it appears!

T

 

My SIL calls the fast food Americanized Chinese rubish food................

Got take out ravioli last night.

 

I must say I agree with that!