Oyster sausage turned out fantastic. Sorry for the low light low quality phone pics:







15 shucked oysters filled a quart jar. I chose to do a more coarse grind than I had originally planned, and the finished product was a hit. Will definitely make again.

Those sausages look pro. Well done!

Soon as the shrimp change color, they should be done. Maybe 20 seconds more.

Shrimp are one of those things that just cook amazingly fast.

Traditional amatriciana sauces actually use guanciale (pork jowl), giving the sauce a smoky, meaty flavor. Lived in Rome for a year where alla matriciana is considered the city's speciality; salivating just thinking about the amazing version they served at the local trattoria.

One point about blowtorching I forgot:

In the first recipe for the roast it is cooked at a low temperature, and taken out when the meat hits a desired temperature, in this case it was 118.3 degrees. The residual heat in the meat makes the temperature of the roast continue to rise (meaning the roast is cooking) as it rests, perhaps as much as 5 or even 7 degrees more. Then, we put it in a 500 degree oven for 10 to 15 minutes and again take it out and let it rest. This extra stage again means the residual heat continues to cook the meat, and the temperature will rise.

If you use the blowtorch, there is none of that putting the roast into a hot oven stage. Thus, you would probably want to aim for a bit higher, temperature closer to where you want to end up.

I hope this makes sense.

Didn't have a lot of time today so i decided to make a creamy quiche w some left overs of last weeks cooking!



Meditterean inspired quiche: bacon, cherrytomatoes, red bell pepper, sjalot, ruccola and basil, topped with a lightly whipped cream - egg combo and for finish i threw some roasted nuts in as well..

I don't like the 'inside' sides of the quiche tho, maybe next time i'll try to paint those with eggyolk mixture so it gets a nice glossy flavor! Overall this quiche was pretty good but it's easy to make anyway!

NY Strip Steak Wrap

Start with some grilled asparagus squeezed with some lemon and lime, s + p.
Slice some NY Strip Steak really thin.

Lay the thin slice flat. A sun-dried tomato basil aoli is then applied to the meat along with fresh basil, parsley, s + p, a thin slice of provolone cheese and a sprinkling of mozzarella cheese.

Wrap and secure with a couple toothpicks and toss it on the grill. A small mixed green salad with a light house dressing on top and some brown gravy across.

Cheers

Looks like grilled penises, imo.

Tender, juicy, and delicious grilled penises.

Simply turn the plate a quarter turn counter-clockwise and call it Anarchy Steak Penis Platter.

It does look good, though.

lol

Grilled eggplant with Swiss chard over a french baguette. Tomato and a fried over easy egg on top. Pretty much a great pic

did you make that?

Sure, but I am not too sure I want eggplant anywhere near my egg.

Yes sir... The grilled eggplant provided a nice crunch for the dish along with the swiss chard.

Fresh Ciabiatta oven roasted with some garlic olive oil and a dash of cayenne pepper. On the left piece we have a pesto aoli with sun-dried tomatoes, fresh mozzarella, and oven roasted chicken. On the right piece is melted mozzarella, pesto aoli and grilled green and red peppers.

Cheers

NOM NOM NOM

So Im trying this whole 'Paleo' diet thing. The idea makes sense, but its hard to give up a lot of the processed foods Ive grown accustomed to eating. I tried this dish as a compromise btwn my norm and the diet.

Lasagna with zucchini 'noodles' with beef, pork, and spicy sausage.




The goods...



The build...



Out of the oven



On the plate.

Was pretty good, flavor was spot on, might over season next time as the zucchini flavor was pretty pronounced. There was also quite a bit of excess water in the pan. I took out a piece and drained the excess to that corner and discarded. My main concern was the structural integrity of the individual pieces, but after draining it held up like any lasagna would.

PTW, if you don't like the pronounced zuchinni flavor, perhaps you can substitute with eggplant too, making a pseudo Moussaka.

GREAT suggestion. Will try this next time. Thx.

Hope you don't pull a muscle patting yourself on the back.

(Just kidding, looks delicious)

In dishes my family made that had grated zucchini we would always pat the zucchini down with paper towels to get excess water out. I'd do the same with that dish. Probably let them sit in towels a bit or something.

In dishes my family made that had grated zucchini we would always pat the zucchini down with paper towels to get excess water out. I'd do the same with that dish. Probably let them sit in towels a bit or something. Looks good though.

IIRC you can drain zucchini by salting it heavily and after u can wash off the salt

For some reason this picture made me instantly hungry.

Today's sandwich is applewood smoked ham with a sun-dried tomato aoli, carmelized red onion, and some melted provolone.

Cheers