Iron Chef WAYCT - What Are You Cooking Today
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Chesapeake Bay soft shells.
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Dinner last night homemade pizza and Broccolini.
Broccolini blanched, pepeprs cut
Grilled Veg
Par baked the crust.
The sauce was made with oven dried tomatoes, herbs from the garden and a little tomato paste to thicken
Pizza baked and topped with Fresh Basil chiffonade @Matty123 how does it look (and i left you an easter egg)
Broccolini as a side topped with chopped bacon and Preserved Lemon
And this is what we call dinner on the deck and a mess in the kitchen
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@jordanscollected youre hired. 15 an hour. I need your drivers license and social. See you at 7 tomorrow
Vulcan!
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Looks great Matty…..
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Thanks everyone!
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Great stuff @Matty123. Is that a pizza from your restaurant oven? maybe a version of a muffaletta sandwich?
@Giles yes preserved lemons are extremely easy and just take time to preserve at room temp (about a month). Once you have them, they add an irreplaceable POP to dishes. There's recipes available online, but its basically lemons and salt (and sometimes a little sugar).
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Great stuff @Matty123. Is that a pizza from your restaurant oven? maybe a version of a muffaletta sandwich?
@Giles yes preserved lemons are extremely easy and just take time to preserve at room temp (about a month). Once you have them, they add an irreplaceable POP to dishes. There's recipes available online, but its basically lemons and salt (and sometimes a little sugar).
Hey Bud. Yeah that’s a pizza from my place and my version of a muffuletta. The bread around here is pretty fantastic.
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Today my nephew made the best ribs I've ever had.
A combination of St. Louis style ribs and baby back.
