Iron Chef WAYCT - What Are You Cooking Today
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We had a predominantly carnivorous party for 25 people yesterday…
This lamb slowly cooked and smoked for 5 hours. It was delicious and voted the best dish by most attendees
This suckling pig was cooked in an oven-type contraption (locally called caja china, chinese box) where the coals sit on the box’s lid. This gives easy access to the heat source for adjustments along the way. So heat comes primarily from above but the box retains heat and acts mostly like an oven. The skin comes out a perfect crisp. This took 2 hours.
We also had some beef ribs on a barbecue pit for people not fond of pork or lamb, but forgot to take a pic as that is a more common dish around here.
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Made my first Pastitsio!
Total success! But damn the thing is heavy!
Envoyé de mon iPhone en utilisant Tapatalk
This is my favorite Greek dish. I make it often. Looks great,
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@Giles , How did your roast turn out? It's a great cut of meat. Christmas day I made a 17lb. one. The largest I've ever done. Smeared butter and Garlic on top, Seared it for 15 minutes, then lowered the oven temp and roasted it until internal temp of 130 F. Also add water to the bottom of the pan and cover it for the roasting for moist heat. Served with scalloped potatoes and creamed spinach.
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When we are invited at our japanese friends home for dinner, they don’t make sushi the way you get it in a restaurant. Fish is cut in Sashimi slices, rice in a bowl and Nori put on the table… you take a sheet of Nori in your hand, add some rice on it, a slice of fish on top, some Wasabi and dip it in Shoyu... ready
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This forum section could get out of hand with me, as I cook for a living and plenty at home too. This is a recent homemade pizza with an 8-hour slow roasted tomato sauce, mushrooms, roasted garlic cloves, fresh basil and Burrata cheese (my very favorite cheese at the moment). The Burrata goes on cold after it comes out of the oven.
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Great looking pizza @Seul.
My other favorite ingredient ATM is Calabrian Peppers. They are hard(ish) to find in the U.S., but there is a store called "Homegoods" that has specialty food items, and i located a few bottles there. I chop em up and put them on pizza or in pasta, and then drizzle the oil they are jarred in to add flavor.
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Calabrian chiles are bomb! They can be quite warm.
Love the Salsiccia from a local restaurant Bar Dough: red sauce, fennel sausage, rapini, castelvetrano olives, red onion,
fontina, aged mozzarellaMy go-to pizza in general is pepperoni with pepperoncini, banana pepper, or some other pickled, sour pepper for NY slice, and for Neapolitan style margherita, possibly with prosciutto and/or with oregano in place of basil if I'm in the mood. I have not made pizza at home though.
