What's for dinner tonight ?

[Rain City]

@Chasin' Dreams I agree with you 100% on the sautéed veg on pies. My Nonna's signature pizza was made with red peppers, mushrooms and a soppressata like sausage sliced and all fried together first. Columbus Meats on Nanaimo sells a sausage made just like her homemade stuff that is stored in oil in jars. I still smell her house whenever I fry some up.

 

[the force]

Made 4 different pizzas last night. Experimenting with different ingredients and 4 different mozzarella cheeses.

Our favorite was one with all 4 mozzarella, sautéed red pepper, sautéed green pepper, sautéed mushroom, double smoked bacon, Thrifties grainy mustard sausage pre crumbled and sautéed, pepperoni, honey ham, mild and hot capicola. View attachment 123496
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Looks fantastic, and good timing as we’re doing a pizza night tomorrow with the in-laws. Did you settle on a favorite tomato sauce?

Our fav from last week was butter, garlic base sauce (add flour to make a roux and then cream) with procuito, thin sliced mushroom, mozzarella, some kosher salt and a thin drizzle of truffle olive oil.

@Chasin' Dreams I agree with you 100% on the sautéed veg on pies. My Nonna's signature pizza was made with red peppers, mushrooms and a soppressata like sausage sliced and all fried together first. Columbus Meats on Nanaimo sells a sausage made just like her homemade stuff that is stored in oil in jars. I still smell her house whenever I fry some up.

@Rain City I’m in Nanaimo so will go see if I can stir up some of this fancy sausage… I’m assuming there is only the one type which is stored in olive oil?
**doh, just realized you meant ‘on’ Nanaimo, not ‘in’

 

[Rain City]

Looks fantastic, and good timing as we’re doing a pizza night tomorrow with the in-laws. Did you settle on a favorite tomato sauce?

Our fav from last week was butter, garlic base sauce (add flour to make a roux and then cream) with procuito, thin sliced mushroom, mozzarella, some kosher salt and a thin drizzle of truffle olive oil.



@Rain City I’m in Nanaimo so will go see if I can stir up some of this fancy sausage… I’m assuming there is only the one type which is stored in olive oil?
**doh, just realized you meant ‘on’ Nanaimo, not ‘in’

Any whole cured spicy italian sausage will do. I like it cut a little thicker like a nickel.

 

[Chasin' Dreams]

Good Job Chasin a Dream. Looks like a 10/10 to me.
I almost can taste it.

Thank you! Man they were so good. Nice making more than we can eat in one sitting so we have enough left overs the next day too.

@Chasin' Dreams I agree with you 100% on the sautéed veg on pies. My Nonna's signature pizza was made with red peppers, mushrooms and a soppressata like sausage sliced and all fried together first. Columbus Meats on Nanaimo sells a sausage made just like her homemade stuff that is stored in oil in jars. I still smell her house whenever I fry some up.

Ya I love sausage on a pizza. The sautéing really helps remove excess moisture and oils too. Those are great memories to have.

Looks fantastic, and good timing as we’re doing a pizza night tomorrow with the in-laws. Did you settle on a favorite tomato sauce?

Our fav from last week was butter, garlic base sauce (add flour to make a roux and then cream) with procuito, thin sliced mushroom, mozzarella, some kosher salt and a thin drizzle of truffle olive oil.



@Rain City I’m in Nanaimo so will go see if I can stir up some of this fancy sausage… I’m assuming there is only the one type which is stored in olive oil?
**doh, just realized you meant ‘on’ Nanaimo, not ‘in’

Thank you! That sounds like a great sauce. Yes we did. The Mutti Pomodoro San Marzano Peeled Tomatoes definitely made the best naturally sweet Neapolitan style sauce. Just added some salt, olive oil and basil to them after hand crushing.

 

[kaelc]

Sweet korean pickled skate, top right. Bones included, great taste, consistency and chewing wasn't for me.

 

[IronNoggin]

Fresh out of the water Prawns, Clams (steamed in white wine / garlic / butter) and a Caesar Salad

 

[Derby]

Did up Spaghetti Carbanara the other night

 

[Chasin' Dreams]

Did up Spaghetti Carbanara the other night View attachment 123569View attachment 123570

One if my favorites. Looks delicious.

 

[Chasin' Dreams]

Chicago style char grilled AAA Prime Rib Eye steaks done medium and medium rare. With lemon herb rice with sautéed veg mixed in and steamed sweet grape tomatoes. Pinot Grigio wine.

Thrifties Sterling Beef is so good. I selected the loins from the butcher I wanted the steaks cut from. Check out the size of the rib caps on the steaks

 

[Derby]

One if my favorites. Looks delicious.

When u get it right it's great...used cowboy bacon this time. I will try to find some smoked pig cheek next time

 

[Rain City]

When u get it right it's great...used cowboy bacon this time. I will try to find some smoked pig cheek next time

Don't listen to those whining Italians. Bacon makes it better.

 

[Derby]

The Cowboy bacon from Costco was pretty good...

 

[Rain City]

Going to a potluck so I'm bringing this lox platter. I should have put the dill and capers and pickled onions on top, but I was in a rush and waiting for the salmon to defrost. Serving with a cheese knife and some bite-sized bagels.

 

[wolf]

HAPPY NEW YEAR everyone someone gave me a 3 rib prime a few months back saved it just for this occasion , I marinaded it in fresh russian blue garlic,fresh rosemary,mustard,corrinader sea salt and cracked pepper vac sealed for 4 days.
Cant justify spending that kinda $$$ when i have a freezer full of game roasts LOL
Did a hard sear at 500 then down to 220 for 2.5 hours...perfect rare med rare the way wife likes it yam/yukon mash some veggies and gravy was from moose demi... was so tender

 

[Chasin' Dreams]

Happy New Years everyone.

Fish and chips with homemade tartar sauce.

Chinook salmon and Ling Cod with homemade beer batter and home cut double fried Truffle French fries.

 

[IronNoggin]

New Years Eve Dinner

Fondue: Lamb, free range pork tenderloin, water buffalo tenderloin, free range chicken, whitetail tenderloin, loads of veggies, six dipping sauces and an excellent Merlot:

Happy New Years!

 

[WHO DAT]

Smoked Coho, cold smoked Tuna , Prawn and Avocado, Cucumber + Tempura Prawns for a New Years snack.... Happy New Year to All.

 

[A1winder]

Real time leg of lamb roast

 

[WHO DAT]

Rib Eye Plater, Asparagus, Bacon wrapped Scallops, Dungeness, Baked Potato, dollop of Scape butter mmmm!

 

[Chasin' Dreams]

My beer batter recipe I've developed after screwing with all kinds of different ingredients and recipes over the years.

This batter makes the coating very crispy light and flavorful. Even the next day if you have left overs it's still crispy when re heating.

There's a few key points to make sure you do or it won't turn out as good.

Key points:

- Do not add the baking powder until right before your ready to coat the fish. This helps create more carbon dioxide when heating which helps make air pockets in the batter as it cooks. Making it crispy.

- Roll the fish in cake flower prior to coating in batter and let fish rest on drying racks for 30 min prior to coating in batter. This helps the batter bind and stay on the fish.

- The temperature and freshness (carbonation of the beer) will affect your batter. If you want a more airy puffier crisp batter add the beer cold and freshly opened. If you want the batter smoother and holds closer to the fish but still crispy add it after its been opened and sat for an hour before adding it to the batter.

-Cake Flour instead of All Purpose or Bread Flour makes a crisper batter due to its lower protein which forms less gluten.

-Rice flour makes a crisper batter due to its lack of gluten and fine grains.

- Cornstarch makes batter crispy because its high amylose content absorbs moisture and inhibits gluten, creating a lighter, crunchier coating that stays crispier and less greasy than flour alone

- Add the panko to the batter just before you coat the fish if you want a knarly bumpy batter coating with added crunch. If you want it to just add a bit of texture let it dissolve in the batter for awhile before coating the fish.

- The batter should be the consistency of pancake batter so add the beer a bit at a time until it's right.

- Shake off excess batter prior to deep frying if you don't want too much coating on the fish.

- Don't use too high or too low of heat. I like 360f

- I like using Avocado oil for deep frying. Doesnt have a strong flavor and no unhealthy seed oils for me anymore.

- Don't crowd the deep fryer so the oil temp doesn't drop too much while cooking. Use a temp guage to make sure it's back to temp before adding more fish in.

- put fish on drip/dry racks after removing from oil. If you need to keep warm while making more put the done fish on drip racks over cookie sheets in oven on warm.

Ingredients:
- Pre coat fish by rolling in some cake flour and let sit on drying racks
Batter:
- Equal parts of each (depends how much batter you need, use more or less) cake flour, corn starch, rice flour, panko. Example 1/2 cup cake flour, 1/2 cup corn starch, 1/2 cup rice flour, 1/2 cup panko
- 1 tsp or more fine sea salt, 1 tsp or more white pepper, 1 tsp or more garlic powder, 1 tsp or more onion powder, 1 tsp or more old bay seasoning, 1 tbsp fine chopped dill, 1 tbsp fine chopped parsley
- Beer. Use lager or pale ale or whatever flavor you like. Add just enough a bit at a time to make pancake batter consistency.
- 1 tbsp baking powder added to wet batter just before coating the fish. Use more baking powder if making a bigger batch of batter. 1 tbsp is good if using approx 1/2 cup of each flour..