Whatcha Cooking today?

[worth1]

Homemade semolina pizza crust.
Thinned tomato paste.
Red onion.
Homemade Pancetta.
Oaxaca cheese.
Frigging fantastic.

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[worth1]

Now I will try to tell you all how I made this crust the best I can.
I like a thin New York style crust.
One you can fold a slice up and poke in in your mouth.
I used one cup of bread flour and one cup of semolina flour.
I used one cup of water and two teaspoons of yeast measured by hand.
Pinch of sugar in the water and a teaspoon of salt in the dry goods.
Mixed everything up and let the water and yeast proof.
Poured water in the flour mix and kneaded.
I dont use all the water and yeast.
Needed more water and kneaded again.
Proofed in oven and went to store up the street to get stuff .
Came back dough had risen.
Punched down dough and rolled out and put on cooking pan and started building.
I don't eat the fancy edges of the pizza so I didn't make any.
I like tomato paste over sauce, more tomato flavor.
Cooked this puppy at 450 for 15 minutes.
Oaxaca cheese is sort of like mozzarella but from Mexico.

[worth1]

Had some ground chuck I needed to do something with fast.
Decided to make cured beef Italian sausage meatballs.
Used fennel seeds ground red pepper oregano salt insta cure #1 bread crumbs corn starch.
Nixed everything up and did a test taste with a pan cooked one.
Everything tastes good.
They are all in hot water cooking on a very low heat so I dont melt the fat out too much.
Some of these will go on a mini pizza I am making from left over dough from yesterday.
This one has some garlic powder and oregano sprinkled on the crust.

[Sue_CT]

That sounds good, Worth. I need to make meatballs and replenish my freezer with them for this winter.

Today I was focused on summer fruit and a Sunday Brunch so I made Strawberry Cheesecake Stuffed French Toast for lunch. It looks a little messy but it tasted really good.

t by Susan Albetski, on Flickr

[worth1]

Meatball and onion pizza.

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[PlainJane]

Well, we have a storm bearing down and I wanted something quick and easy, so ....
Red beans and rice with yesterday’s left over flank steak sautéed in garlic and lime juice.
Technically red beans and black beans and rice as I add black beans to everything, lol.

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[Vanman]

That sounds good, Worth. I need to make meatballs and replenish my freezer with them for this winter.

Today I was focused on summer fruit and a Sunday Brunch so I made Strawberry Cheesecake Stuffed French Toast for lunch. It looks a little messy but it tasted really good.

t by Susan Albetski, on Flickr

That looks great and I don't like French Toast.

[Sue_CT]

My first time making it, and I didn't like any of the recipes I found so I figured it out myself. I had it at work for Sunday Brunch about a month ago and it was the first time I had ever had it. It made a lasting impression, lol. It turned out so good I wanted a second one, but I resisted. Kind of. I had two more pieces of french toast with strawberries and just drizzled a little of the cream cheese mixture on it. Well, it was 2pm and I had not had anything to eat yet today. I was very hungry, lol.

[MissS]

Broiled Cajun Salmon with cucumber dill sauce, cabbage salad and cherry tomatoes.

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[brownrexx]

Zucchini lasagna with Italian meatballs and cucumber salad on the side. Home made sauce from my tomatoes of course.

Zucchini Lasagna and Meatballs by Brownrexx, on Flickr

[Rajun Gardener]

All these dishes look fantastic, Well Done Everybody!!!!

Saturday Mom had all the kids over for shrimp stew, boiled crabs and shrimp then my brother wanted a rib roast for supper so I've been a little busy playing chef. I forget to get pics of the seafood but the rib roast came out perfect.

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Last nights leftovers were spot on especially with that French Fireman's Mustard. I still can't decide if I like horseradish more than this mustard, it's that spicey.

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[KathyDC]

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Good old BLT with my first slicer. Lemon juice-garlic aioli on top.

[brownrexx]

Good old BLT with my first slicer. Lemon juice-garlic aioli on top.

The first one is always the best!

[karstopography]

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Thai Red Noodle Beans, my first picking. Pretty looking, hope they taste pretty too. Cooking some Boudin out on the grill also. May just chop up a little bacon and garlic and do these beans quickly in the Comal along side the boudin on the BGE.

[Sue_CT]

Good to see you cooking and posting again, Rajun. I have missed your posts and your cooking videos on Youtube.

[pepperhead212]

I made some Thai grilled chicken today, along with a simple sauce to put on it. I originally made the chicken up yesterday, to marinate, but it started getting dark, by the time I got around to it, so I did it today.
Thai grilled chicken by pepperhead212, on Flickr

Some sweet and spicy sauce for the Thai grilled chicken - Nahm Jeem Gratiem by pepperhead212, on Flickr

[karstopography]

The Thai Red Noodle beans were a big hit. Got my cast iron Comal good and hot on the BGE. Chopped up a slice of bacon and crisped that up. Removed the crisp bacon, setting it aside, then tossed in a couple of crushed garlic cloves and the beans. Removed the garlic after edges goldened up a bit and then tossed the noodle beans around on the hot iron for a few minutes. First time for these beans, the wife and the son both liked the beans very much and both can be picky about food. The beans mostly kept their pretty deep burgundy hues even with cooking. Seems like I read they turned green when cooked, but maybe that’s when they get boiled or steamed.

Hope these beans keep producing. Humid August Heat doesn’t seem to bother them. Only bugs I see on the vines are the Black Carpenter ants getting that nectar. The ants resist shaking off when I harvested the beans (must be some good nectar) and one got me with its mandibles, which really isn’t anything more than surprising.

Fun to have a new tasty type of vegetable to grow and thrive here in mid summer.

[pepperhead212]

@karstopography The red noodles and the Thai red long beans keep their colors cooking, and also don't mind heat! The Thai reds are the only ones growing well in my garden, with this heat I've had (didn't grow red noodles, though I replanted a bunch of others, to hopefully get a fall crop). The Thai reds are a little earlier, but pretty much the same.

[GoDawgs]

Beef bulgogi, rice and kimchi. Oh boy! We haven't made that in a while and it's sooo quick and easy.

[worth1]

Had some Cocoa rouge and some older baking powder sitting around.
What to do???
Got flour.
Got sugar.
Got molasses.
Chocolate muffins are in order.
I'm my own worst enemy and I don't even have to drag out a cook book.

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