Sounds interesting. Shrimp is as brave as I have gotten with pizza toppings from the sea.
What's for Dinner?
- Thread starter ffemt128
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I've made a shrimp scampi style pizza, it was pretty darn good!
Gai lan and garlic. Served with dry ginger bison.
Can't resist playing with the baking steel. Made a dough last night and did a short overnight rise in the fridge (also added some sourdough discard for flavor). Made a smaller 300g dough for a clam apizza, put the rest (I think 450g) into a cheese New Haven style for work. Obviously didn't try the work apizza, but the clam apizza was to die for!
Mine is a cast iron griddle, but I have that on the bbq when I do salmon. I slide it on skin down on tinfoil. You get a nice crispy edge and it lifts off the skin really easy. The steel would work the same. I do all burners on high. No holding back.
Another option to play with it, perhaps?
I didn't know what japchae was until today. I wanted to make something with the glass noodles I recently discovered. I followed a recipe quite closely, other than I knew I would like it better with bison AND chicken and shrimp.
Pretty good but a little strong on the sauce for my liking. I'll make it again and tone it down. I like an accent so I can taste all the individual ingredients in all their glory. Worth revisiting.
I forgot my garnishes in all the excitement to taste it. Oh well, you get the idea.
Pretty good but a little strong on the sauce for my liking. I'll make it again and tone it down. I like an accent so I can taste all the individual ingredients in all their glory. Worth revisiting.
I forgot my garnishes in all the excitement to taste it. Oh well, you get the idea.
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Boatboy24
No longer a newbie, but still clueless.
Quick stir fry from the other night:
Friday night..........
Thin crust sourdough pizza for a change!
Thin crust sourdough pizza for a change!
Just your standard country dinner.
Drunken mussels
Braised artichoke hearts topped with sauteed leek, garlic, oregano and parsley. Drizzled with evoo and balsamic. Finished with feta and Kalamata olives.
Served with morel, chanterelle, and oyster mushrooms with caramelised onions. Deglazed with Shiraz and sauteed with basil. Along with a ginger, sesame seaweed and cucumber salad. Last but not least butternut squash fries. Pretty tasty! I'll be making them again.
Drunken mussels
Braised artichoke hearts topped with sauteed leek, garlic, oregano and parsley. Drizzled with evoo and balsamic. Finished with feta and Kalamata olives.
Served with morel, chanterelle, and oyster mushrooms with caramelised onions. Deglazed with Shiraz and sauteed with basil. Along with a ginger, sesame seaweed and cucumber salad. Last but not least butternut squash fries. Pretty tasty! I'll be making them again.
I suppose the drunken mussels didn't feel any pain then when you put them in the pan.
Last night - French Onion Soup
Thanks. It was tasty! It takes me about an hour to caramelize the onions, but it's worth it for the flavor they produce.
For anyone trying to eat healthy. There's hope!
Made this roni from a store bought dough ball. Wasn't able to stretch it out as thin as I wanted, but the baking went well. Did it on a steel in bottom portion of oven at 425 rather than 500 and did not prebake the crust. Turned out much better.
This really needed a revisit. This time it was roasted artichoke hearts topped with caramelized onions and accented with fried mushrooms. Both were a added back to the pan and I deglazed with balsamic and added tarragon. Drizzled with evoo and balsamic, this really came together with olives.
This really is something unto itself.
Served with tuna. Rare and rare...er
This really is something unto itself.
Served with tuna. Rare and rare...er
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Shrimp Victoria!
Yikes, try not to get any on us!Looked yummy and good until I got to the raw fish!
Ho-made Caputo 00 flour crust. 24hr rise.
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