Recently made the SE Detroit Style pizza, and (no pics but) it was freaking AMAZING! I've made a decent amount of pizza at home, but this blew everything else away! Def recommendation for the thread to try it yourself

http://www.seriouseats.com/2017/02/h...yle-pizza.html

Very nice Warbucks, I like the edge to edge cheese of Detroit pizza.

Been making a lot of duck and quail eggs lately since thats what i have on hand. Bought the confit stuff already made since it was cheaper than buying raw + buying duck fat.


Confit duck gizzards and quail egg salad


Duck leg confit with frisee salad, sous vide quail eggs, lardon



Sous vide duck breast post sear. Have to low heat render duck breast before sous vide to melt fat layer under skin.



Aforementioned duck breast sliced and served with poet reduction, fondant potato using thr food wishes recipe below

Going to the cottage this weekend. I have to cook a dinner and a breakfast for 7 people. There's a normal old stove, and a spotty oven with only the bottom elements (no broiling). There's an old propane bbq that burns pretty hot/uneven.

Doing dishes is a pain. Knives/implements are minimal and terrible quality.

Ideas for what to make? In the past I've done burgers, pulled pork, savoury biscuits baked in silicone muffin tins that I brought, a big vat of rice pilaf, bacon and eggs.

Maybe tacos from beef/peppers on the cast iron pan? Some sort of cheesy biscuity thing? Hmmm... sushi night? A couple chickens?

I mean, these are all very good suggestions and sound great. Maybe buy disposable dishes ?

Make something you have made many time before and know the ins and out of. Bring some of your own equipment if you can. Under no circumstances should you make sushi.

If its 7 people, i would go towards 1 pot meals like a chicken sausage skillet.

http://www.seriouseats.com/recipes/2...ts-recipe.html


Maybe pasta. Something like carbonara or cacio pepe does not require the long cooking times of making your own tomato sauce. I like the roasted chicken idea as well but hesitant with your description of uneven oven.

Bring lots of ready made stuff like cured meats, cheeses, olives. You can make a mean antipasti/charcuterie plate and its stuff people can snack on outside of meal times.

make ahead breakfast casseroles are easy and basically no extra dishes/effort.

You could do something simple like grilled sausages.

http://www.seriouseats.com/2012/05/t...-sausages.html

Make ribs and beans ahead of time and just sauce them and warm them on the grill.

Go to your local mexican grocer/restaurant and grab some house made tamales.

Those all are 1 dish maximum entrees and all you have to do is pop them on some heat.

More caprese salad


Scallop crudo with blood orange juice, chili flakes, olive oil



Seared opah, mango salsa, pineapple sage

Dr. Z,

Jambalaya and make sure you bring your silicone muffins tins again just in case.

guys, i'm over this polished food stuff (i say with love)...let's rock oatmeal.

i'm rolling in brown sugar and peanut butter...my dumps are crushing it

You guessed it. Back with another low-budget, tasty dish.

• Washed and dried the chickens
• ~7mins on the pot with some olive oil to give them nice golden color
• Moved the chickens to a plate for a while, into the pot goes the: paprika, onions, garlic, chili, zucchini, aubergine
• Added Arrabiatta tomato sauce, boiled around 10mins, added sugar, salt, pepper, rosemary, oregano

Threw the chickens on top of the sauce and 30mins in 350 F. Unfortunately I should've had another bottle of arrabiatta, as now I had to add some water. Would've been better with some more tomato sauce. Still decent.

Very nice Axe, love fricassees.

Axe,

Keep 'em coming!

Looks good I would cook that in a larger vessel so more of the skin is exposed.
Amoeba that's not a fricassee, not even close.

A good caprese is probably legit in my top 5 favorite dishes. Looks great amoeba. Is there some sort of lighter balsamic on there or just none?

I always put balsamic in my capreses until I saw this video and I have to say i enjoyed it with none when the tomatos are really good.

I thought a fricassee was any chicken dish in which you sear first and cook in liquids with veggies later. Like both coq au vin and cacciatore can be considered fricassees, no? Is it actually a specific recipe?

Not as much a specific recipe but a technique. As far as I am aware a fricassee is a ragout blonde that uses bite size boneless pieces of poultry.

Hmm interesting, I'll look a bit more in to this.

Speaking of coq au vin, made it for my mother on mother's day. Her request.
Used a very good, Alton Brown recipe.
http://www.foodnetwork.com/recipes/a...recipe-1952021

Worth trying. Not photogenic, but delicious.

I always wanted to try out the old school version of coq au vin with the chicken blood mixed in the sauce but my dad won't let me butcher one of his chickens and were else would I get fresh chicken blood.
I just looked it up again and it seems like we were both wrong. It doesn't have to be poultry. The French version which is the only one I was aware of has to be a ragout blonde but according to Wikipedia there is a a Caribbean version using a tomato based sauce and even a sandwich that goes by the same name.

Some rogan josh chicken curry I whipped up last night; Indian food usually photographs like a puddle of brown stuff. Tastes great though, served with Israeli couscous

I would like to try that Jack. What spices do you keep for Indian food?
I have cumin and tumeric but thats about it.

I have a friend who refers to Ethiopian food as "indiscriminate piles of brown." Doesn't stop if from being delicious.

I need to remember to take pictures of my next cook but my new healthy go-to meal every week is this ground turkey sweet potato skillet dish. I tweak it a little bit usually subbing the Moz for low fat shredded parm, and adding some additional spices like paprika/chili powder/and a bit of cinnamon for the sweet potatoes. Adding some Worcestershire and or soy while cooking the meat helps for moisture and taste as well. Bit of ketchup/sauce to go along with it is good too.

http://www.primaverakitchen.com/grou...otato-skillet/



loving the "one pan" recipes lately, they're super easy and quick to make and great for leftovers/meal prep.

edit: I tend to make it with less sweet potato then the pics/recipe shows. About 1/3 sp to meat ratio is way better.

You guys have some go to brands for products ?
For me usually get the following

Butter : Kerrygold - I love the almost cultured and grassy note in this.

Olive oil for cooking - kirklands organic or california olive ranch

Olive oil for salads/accent : Lucchini reserve