I decided to make another pizza tonight for dinner…and lunch tomorrow, maybe dinner or lunch again after that🙂 Scratch made Italian herb crust, generic “Signature” mushroom pasta sauce (I like a thinner sauce, hence pasta rather than pizza sauce) Mozzarella cheese, Carolina Reaper/Jalapeño/Habanero-Monterey Jack cheese, “Italian Style” 6 cheese-Mozzarella/Provolone with smoke flavor/Asiago/Parmesan/Romano & Fontina cheeses. Next, a generous sprinkling of red pepper flakes, then some butter sautéed mushrooms, half a fresh chopped green pepper, a fresh roasted & chopped jalapeño, a fresh roasted & chopped Serrano, a generous layer of Canadian bacon, and a generous layer of thick cut pepperoni, after I removed it from the oven, a generous sprinkle of Kraft Parmesan (what can I say, I like it). I like adding it right after the pie exits the oven to “soak” up the pepperoni oil. Also, notice, I like my pizza well done, although I was a bit worried about that one pepperoni on the bottom left (no worries, it was great too!).😋
@mapletop From the look of those steaks, you like them rare, really rare😬. I think you forgot to start the grill😬. That looks like my type of appetizer….unless it’s a vodka cocktail. It’s only a martini if it’s gin🙂. I may be opinionated🙂 Now I want to switch out my Irish Poitín this evening for a martini with an antipasto tray in it🙂
@motie2 Yep, kinda creepy...what the hell is it, baby cauliflower, baby broccoli, weird-assed corn? I wouldn't want to meet that veggi in a dark alley.
It came in a Blue Apron meal box. The documentation says it’s a ROMANESCO.
<<Romanesco, also known as fractal broccoli or Roman cauliflower, is a Brassica oleracea vegetable, a type of cauliflower, known for its unique, spiraling, fractal-like appearance and a slightly nutty, earthy flavor. >>
@motie2 I wasn’t expecting roasted, I was thinking steamed….roasted sounds even better, especially if the “nutty” descriptor is correct. The roasting should bring that aspect out👍🏻 It looks less “menacing” now too😬 I have never seen it in any of the grocery stores I frequent either, then again, I don’t generally roam the produce section.
I decided to try out my Optimus No.45 (the one fitted with the silent burner) to have a little outdoor cook. I have some Curly Dock in my yard🤔, let’s sauté it🙂.
I’m sorry, I only have the pitiful looking corn-less cobs left from my dinner corn on the cob’s. I didn’t want to waste time taking pictures while they were still hot. A generous grind of black pepper, a generous slathering of butter and a light grind of pink salt, tasty.😋 My vintage corn holders made by Kirsten tobacco pipe company are awesome.👍🏻 Who would have thought a pipe manufacturer would make corn holders? Someone there must have really liked corn on the cob😀
Comments
Scratch made Italian herb crust, generic “Signature” mushroom pasta sauce (I like a thinner sauce, hence pasta rather than pizza sauce) Mozzarella cheese, Carolina Reaper/Jalapeño/Habanero-Monterey Jack cheese, “Italian Style” 6 cheese-Mozzarella/Provolone with smoke flavor/Asiago/Parmesan/Romano & Fontina cheeses. Next, a generous sprinkling of red pepper flakes, then some butter sautéed mushrooms, half a fresh chopped green pepper, a fresh roasted & chopped jalapeño, a fresh roasted & chopped Serrano, a generous layer of Canadian bacon, and a generous layer of thick cut pepperoni, after I removed it from the oven, a generous sprinkle of Kraft Parmesan (what can I say, I like it). I like adding it right after the pie exits the oven to “soak” up the pepperoni oil. Also, notice, I like my pizza well done, although I was a bit worried about that one pepperoni on the bottom left (no worries, it was great too!).😋
Louisiana creamy shrimp and tasso bow tie pasta.
...and a little Voodoo ranger juicy Haze 😋
From the look of those steaks, you like them rare, really rare😬. I think you forgot to start the grill😬.
That looks like my type of appetizer….unless it’s a vodka cocktail. It’s only a martini if it’s gin🙂. I may be opinionated🙂
Now I want to switch out my Irish Poitín this evening for a martini with an antipasto tray in it🙂
That pasta looks great😋….you can keep the IPA😖🙂
Yep, kinda creepy...what the hell is it, baby cauliflower, baby broccoli, weird-assed corn?
I wouldn't want to meet that veggi in a dark alley.
It came in a Blue Apron meal box. The documentation says it’s a ROMANESCO.
”Slightly Nutty” flavor sounds interesting for brocciflower/caulibrocc🤔
Romanesco-Learn something new everyday🙂
Actually quite tasty, roasted in oven.
I wasn’t expecting roasted, I was thinking steamed….roasted sounds even better, especially if the “nutty” descriptor is correct. The roasting should bring that aspect out👍🏻
It looks less “menacing” now too😬
I have never seen it in any of the grocery stores I frequent either, then again, I don’t generally roam the produce section.
Making some shrimp boil and having a boilermaker with MGD and a generous pour of “The Duke” Bourbon.
It win’t be Louisiana, but it will be ok “up here”🙂
I have some Curly Dock in my yard🤔, let’s sauté it🙂.
Curly Dock-rough chopped
Yellow Onion-chopped
Andouille Sausage
Salt & Pepper
“Alpine Touch” spice blend
Celery Salt
Red Pepper Flakes
A splash of Soy Sauce at the finish.
I have a Miller Lite with about 2 oz. of Yellowstone Bourbon to pair.
I’m deciding on my evening smoke.🤔
P.S. The Optimus No.45 worked perfectly.
My vintage corn holders made by Kirsten tobacco pipe
company are awesome.👍🏻
Who would have thought a pipe manufacturer would make corn holders? Someone there must have really liked corn on the cob😀