VenasNursery
Been here much more than a while
- Location
- Michigan
Wow sounds great!Sometime ago, I made some pizza's w/ puff pastry.
Dock the center to keep it relatively flat (could also blind bake); let the edges puff up !
Food Thread
- Thread starter Leroy
- Start date
VenasNursery
Been here much more than a while
- Location
- Michigan
Phyllo dough is goood too
- Location
- Chardon, OH
Beef Short Ribs
Rev: 230123 915
Beef Short Ribs – sous vide 140°F for 72 hr
French Fries – Russet potatoes at 350°F in peanut oil
Homemade Quick Pickle mix: mini cucumbers, carrots, mushrooms, celery, red bell peppers
Rice vinegar, water, sugar, garlic powder, red pepper flakes
Dipping Sauces:
Stubb’s Smokey Mesquite BBQ; Chinese Chili Crisp; Cocktail sauce (for fries); “Tamari + Sesame oil + Wasabi”
Rev: 230123 915
Beef Short Ribs – sous vide 140°F for 72 hr
French Fries – Russet potatoes at 350°F in peanut oil
Homemade Quick Pickle mix: mini cucumbers, carrots, mushrooms, celery, red bell peppers
Rice vinegar, water, sugar, garlic powder, red pepper flakes
Dipping Sauces:
Stubb’s Smokey Mesquite BBQ; Chinese Chili Crisp; Cocktail sauce (for fries); “Tamari + Sesame oil + Wasabi”
AdkEric
Branched out member
- Location
- Adirondacks
Burgers tonight, with onions and "mac sauce" on pretzel buns. Onion rings from the frozen food aisle.
AdkEric
Branched out member
- Location
- Adirondacks
Homemade dough for a skillet pizza
VenasNursery
Been here much more than a while
- Location
- Michigan
I’ve never seen that but looks good
AdkEric
Branched out member
- Location
- Adirondacks
Thanks. First time I've tried it came out pretty good
Reach
Been here much more than a while
- Location
- Atglen, PA
I’ve never seen a skillet pizza either, but it looks great!
- Location
- Chardon, OH
Recipe ?
Very Cool !
AdkEric
Branched out member
- Location
- Adirondacks
For the dough:
2 cups ap flour - divided
2 1/4 tsp instant yeast
1 1/2 tsp sugar
3/4 tsp salt
1/4 tsp garlic powder
2 tbs olive oil
1 cup warm water
Combine half the flour and dry ingredients then stir in your olive oil and water. Then add the additional flour. You may have to adjust flour and water until the dough is the right consistency. Then I transferred it to another bowl brushed with olive oil, covered, and let sit to rise for 30 mins. Then divide dough in half for 10" skillet, knead a few times and shape it to fit the skillet.
Pizza:
10" cast iron medium heat. Coat with 1-2 tbs olive oil - not too much. Add the dough and cook on stove top until the bottom starts to develop golden crust. Then top it however you'd like and bake in the preheated oven (set mine at 500) until the cheese melts. Then finish under broiler for a few mins. Transfer to cutting board, slice and serve.
Not original recipes, just twists on recipes I've read on the web.
AdkEric
Branched out member
- Location
- Adirondacks
Tried my hand at a wellington tonight, pork tenderloin instead of beef. Champagne taste and a beer budget LOL. I have a lot to work on with this dish if I try it again. Glazed carrots and green beans on the side.
VenasNursery
Been here much more than a while
- Location
- Michigan
Looks really good and awesome presentation!
In July I was in Las Vegas and went to Chef’s Gordon Ramsey pub and Grill restaurant and had his famous Beef Wellington and to be honest it had no flavor I was so disappointed!
Me or my wife would put that to shame
Imo
Last edited:
AdkEric
Branched out member
- Location
- Adirondacks
Thanks. I think I would be quite disappointed too. At an establishment like that I'd expect a top notch meal.
Bendroctanus
Carpal tunnel level member
- Location
- Springfield
Wascally
- Location
- Chardon, OH
Looks really great for first try.
I like experimenting w/ new / unusual foods.
So . . . . . I frequently (almost always) make repeat versions to improve.
I keep notebooks full of amounts / weights / temps etc.
- Location
- Chardon, OH
Corned Beef
Rev: 230204 1045
Corned Beef – (w/ butter, corn beef spices) – Sous Vide 152°F for 72 hr
Potatoes - steamed
Napa Cabbage – steamed
Carrots – steamed
Dipping / Condiments:
Corn beef Au Jus
Creamed horseradish
Chinese Chili Crisp
Butter
Rev: 230204 1045
Corned Beef – (w/ butter, corn beef spices) – Sous Vide 152°F for 72 hr
Potatoes - steamed
Napa Cabbage – steamed
Carrots – steamed
Dipping / Condiments:
Corn beef Au Jus
Creamed horseradish
Chinese Chili Crisp
Butter
Reach
Been here much more than a while
- Location
- Atglen, PA
I do love a good corned beef. Did you make the corn to be from scratch, or buy it already seasoned? I’ve never done one from scratch, someday I want to try it.
- Location
- Chardon, OH
Store bought Corned Beef, but added spices.
Reach
Been here much more than a while
- Location
- Atglen, PA
That sounds good. Maybe I should try doing it that way, it would be a lot simpler at least for the first try.
VenasNursery
Been here much more than a while
- Location
- Michigan
With you living in an Amish area I’m sure you have so many great place to buy prime cuts and other stuff.
We love stopping in Amish communities they usually have top quality stuff
