Thanks! I had no idea.
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We enjoyed another outstanding dinner at Drew’s, in Keyport, NJ, including blackened pork chop; pork belly and sprouts in a spicy tabasco gastrique; broiled oysters; fried butternut squash ravioli with an apple chutney; spicy jambalaya pasta with crawfish, Andouille sausage, and chicken; spinach and gorgonzola salad; mussels. It all went great with an excellent cabernet and red blend. Menus attached for more detailed explanations.
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Sunshine continues to improve, so I made up an old favorite. This Potato, Onion & Carrot Casserole is semi-soft and everything is shredded. She had no problems eating it.
I was also able to serve this to Neighbor #2, so I didn’t have to prepare different dinners.
Everyone ate a hot meal, and I just finished cleaning up the kitchen. All good!!
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Beef stew from the freezer, broccoli, red onion, tomato, bacon salad, ranch dressing. Warm baguette and butter.
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Somehow, I felt like making a Hasselback potato. I’ve made them before, but to be safe I looked through some online recipes. One of them mentioned duck fat. I have duck fat! So, I made a Hasselback potato with duck fat and butter. With a sous-vide medium rare lamb chop.
A bite of the lamb:
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Pizza Saturday. My first attempt at a Sicilian style pizza. Tomato, mozzarella, pepperoni , topped with Arugula. Just a little bit overdone on the crust for me . Otherwise good. These pan pizzas are a workout. Long rising times . I will continue on having fun . Cheers.
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Which dough recipe are you using for the Sicilian one?
Tony Gemignani . Pizza Bible. The electric oven and 3600 feet elevation might be making it a little difficult. 70% hydration. It was good but a little to heavy for me . Ill have to adjust.
Way different than the pizza Napolitano in the Gozney this summer. My third attempt in the home oven. Using K. A . organic bread flour .
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Oh that looks so good! 
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Last night, 4 hour chile verde (about 1 hour to prep, 3 hours to cook in the oven), corn torts, red and orange bell peps and ‘cado. My favorite chile verde recipe, simple and sooo yummy. Tonight, grilled gruyere on sliced sourdough with sliced tomatoes and a sprinkle of chopped basil and red pepper soup. I had planned on a sous vide prime rib, but that’ll have to happen another time. Froze the roast for now. Today needs to be a simple food making day.
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On a side note…sous vide is my go to method from prime rib as well…great results every time.
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Yes! I finally can have ‘restaurant quality’ prime rib cooked at home.
Ive been making prime rib every year for almost a decade now by popular demand. I use the method recommended by Fourunder on CH snd ot vomes out gorgeous every time.
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I guess it comes out gorgeous every time?
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Couple of slices of pizza from my local joint.
One with spinach/ricotta and tomato, the other with pepperoni ,bacon and mushrooms. I added Parm/Regg and hot sauce.
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I swear I’m sober…
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