Tonight my nephew and his girlfriend my wife and I had not yet met came over for dinner tonight. I made tenderloin steaks in the cast iron skillet, baked potatoes, asparagus, and an arugula salad with homemade dressing. I only took a few pictures and then forgot to take a picture of the final plating.

Baked potatoes:



Steaks cooking and just added herbs:



Steaks resting:



Sucks I forgot to take final pictures as the meal came out great!

quote:

Sucks I forgot to take final pictures as the meal came out great!

Indeed, looks great pre-plating though.

^^ Apparently he didn't have enough Thyme!

To honor National Pizza Week, Monday was Hawaiian



Tuesday was pepperoni mushroom



Calzone Wednesday



Thursday was spinach/mushroom/feta with a white sauce



Friday was leftovers.

Man, I need to do homemade pizza after the last two posts. I have usually done mine on a pizza stone in my Big Green Egg (BGE). Are you guys doing them in something like that, or in the oven?

I used to do steaks in the BGE, but found them to be so much more flavorful in a cast iron skillet with herbs and butter.

I do mine in the oven. Set to the highest setting (550F). Stretch your crust, apply the sauce, and put in the oven for a few minutes. When it rises and just starts to turn brown, take it out and put on your other toppings. Then return it to the oven to finish. This way, the crust and the toppings finish at the same time.

And, I use a steel. I've broken too many stones over the years and the steel seems to heat up much faster.

Burgers & dogs on the Blackstone.
Figured I'd give it a shot, prefer the grill for these I think, bit they turned out well.

quote:

Originally posted by Gustofer:
I do mine in the oven. Set to the highest setting (550F). Stretch your crust, apply the sauce, and put in the oven for a few minutes. When it rises and just starts to turn brown, take it out and put on your other toppings. Then return it to the oven to finish. This way, the crust and the toppings finish at the same time.

And, I use a steel. I've broken too many stones over the years and the steel seems to heat up much faster.

I may try what you do with baking the dough for a bit before other toppings. I have also broken a few stones and so far the higher quality one I have, can’t remember brand at this moment, so far has not broken as it is thick. I honestly prefer to just do things in the oven or stovetop when I can. I do love my BGE, but am thinking of replacing it with a true smoker and doing the rest of cooking in the house. If I could afford it, I would have a huge outdoor cooking area with a true griddle, smoker, etc.

quote:

I would have a huge outdoor cooking area with a true griddle, smoker, etc.

When I have my forever house it will have an outdoor kitchen, even if the house has to be 1,000sqft to afford it.

Good looking pies Gustofer...

As far as pizza stones go, FibraMent (link below) is the only way to go. I've had mine for almost 20 years and it's still going strong. Takes a while to heat up because of the 3/4" thickness but once hot, it's a beast.

As for methods, I stretch my dough, transfer to a wooden peel, shake to make sure it moves to avoid problems on the launch, top with sauce, condiments, cheese, shake once again and then onto the stone.

FibraMent Pizza Stones: https://fibrament.com/

Today was homemade chili, grilled cheese, and a Yuengling beer.

It’s a chili kind of day so I simmered a batch of Texas Red on the stove for 3 hours. My house smells incredible, and the chili tastes incredible. We have a snowstorm forecast so I made enough to last until Wednesday.

Looks good! I wanted to make chili tomorrow, but I have made chili and a few soups lately so my wife said she didn’t want either for a while. Both are such great meals, especially on cold days!

I ate a late breakfast of chorizo and eggs around noon and was still full so that was all I had today.

quote:

Originally posted by tatortodd:
It’s a chili kind of day so I simmered a batch of Texas Red on the stove for 3 hours. My house smells incredible, and the chili tastes incredible. We have a snowstorm forecast so I made enough to last until Wednesday.

Yum.
Should've swung by for a scoop as we passed by earlier this evening.

Eye of round roast, in oven with baby carrots and onions in cream of mushroom soup all afternoon until tender. We’re part of the winter storm forecast for East Texas, so this will work for sandwiches as well the next few days.

Daughter in law made tacos and burritos. They were damned good especially since I was just discharged from the hospital after a weekend admission.

Wife did chicken pot pie tonight, with scratch made sourdough crust.

quote:

Originally posted by P250UA5:
Wife did chicken pot pie tonight, with scratch made sourdough crust.

I love making homemade chicken pot pie! So dang good!!!!!! Yours sounds great with a homemade sourdough crust!

quote:

Originally posted by StorminNormin:

quote:

Originally posted by P250UA5:
Wife did chicken pot pie tonight, with scratch made sourdough crust.

I love making homemade chicken pot pie! So dang good!!!!!! Yours sounds great with a homemade sourdough crust!

Turkey pot pie after Thanksgiving is one I look forward to every year.

The crust last night was a bit of a pain, and had her furstrated, but man it was tasty.

quote:

Originally posted by P250UA5:

quote:

Originally posted by StorminNormin:

quote:

Originally posted by P250UA5:
Wife did chicken pot pie tonight, with scratch made sourdough crust.

I love making homemade chicken pot pie! So dang good!!!!!! Yours sounds great with a homemade sourdough crust!

Turkey pot pie after Thanksgiving is one I look forward to every year.

The crust last night was a bit of a pain, and had her furstrated, but man it was tasty.

I try to do as much as possible from scratch but when it comes to the crust on something like that, I cheat and use the refrigerated Pillsbury pie crust. I figure I busted my butt enough on everything else. Of course doing the crust from scratch too just makes it so much better and satisfying I am sure.