looks awesome Mike!
Price Chopper has had them for $5.99/lb. for chicks (1lb - 1-1/4lb) the past couple of weeks. Yesterday I noticed the tank was empty so I cruised over to the chiller case and they had two packs steamed for $13.99/ea. I found a pack that had a large and a chick so for $13.99 it weighed in at 3lbs/6oz. Even after shelling it made enough for a half dozen really nice rolls.
I had a hankerin' for steak today so when I saw 1" thick, bone in strip 3 pack for $4.99/lb. I couldn't resist. I set my now defunct gas grill up for close charcoal (closer than my weber) and it really put a nice sear on the product. We enjoyed that with some steamed sweet corn and a really nice SALAD (sorry I couldn't resist). After a nice rest these steaks gave up nothing but flavor. After dinner the coals were still hot so I broke out some marshmallows and toasted them up perfect. I have a plan for some of those in the future so stay tuned.
No pictures, but a local market stocked up on prime grade strip and ribeye, anticipating good sales for July 4th cookouts. And as I anticipated, after the weekend a number of steaks found their way in the "used" meat bin. Last night I ate a prime ribeye, just under a pound, for about the price of choice sirloin.
It was good. And I'm out of horseradish.
Made another Detroit style pizza last night. I used regular pizza dough this time, stretched it out to fit the pan and let it rise in a warm place. Made sauce from San Marzano's that I crushed by hand, chopped sun dried tomatoes, dried oregano and basil, garlic salt, sugar, olive oil and a splash of truffle oil and let that rest. I grated equal parts monterey jack and sharp white cheddar and had pepperoni at room temp. 450 oven, rack on top. I pressed the dough down below the lip of the pan and baked for 6 minutes to set it. Then layered pepperoni, then cheese and let that bake for 8-10 minutes, then added a little more pepperoni and ladled sauce on top and finished on the lower rack.
The crust was airy with excellent crunch, the cheese caramelized on the edges and the sauce was delicious. I topped it with torn fresh basil, cut into squares and served. It's getting closer to the real deal.
Lagom it's not the same but I recently tried out one of the flat bread brands at the grocery store that you par bake for 2 minutes.. add toppings and then bake again for 4 minutes. Only 120 calories for the bread too.. but it's more like a pizza cracker hahaha
4 mackerel, cleaned and deboned, scored across the skin both sides
4 tbs Penang curry paste
3 tbs olive oil
3 tbs lemon juice
1 bunch fresh coriander finely chopped
Mix marinade ingredients thoroughly, place mackerel in an oven dish and brush both sides with marinade. Pour remaining marinade over top of mackerel, Refrigerate for at least 30 mins.
1 cup Jasmine rice
2 cups hot veg stock
2 tbs sunflower oil
1 large spring onion, sliced
Pour the oil into a saucepan for which you have a tightly fitting lid
Add the rice and stir to coat the rice grains with the oil
Gently fry the rice for 2 minutes, stirring often
Add the hot stock and bring to the boil
Eeduce to a very low simmer and put the lid on the pan.
After 13 minutes turn off the heat and leave the pan for 10 minutes more.
The rice should be perfectly cooked and all the water absorbed. Give it a good stir with a pair of chopsticks or a fork.
Put the mackerel on a baking tray.
Cook in a hot oven (200 C) for 25 minutes, turning them over after 15 minutes.
Heat a wok and then add 2 tbs oil.
When the oil begins to smoke, add the rice and flatten it down into the wok.
Stir it with chopsticks every minute or so, followed by flattening it down again.
after about 5 minutes, push the rice to the side of the wok so you have some bare metal to work with.
Crack the two eggs and add to this part of the wok, giving them a bit of a whisk with the chopsticks until the yolk and white combine.
Just before the egg is cooked and dry (ie. still a bit wet), use the chopsticks to combine it with the rice, mixing well until the egg is distributed evenly through the rice.
Add 2 tbs soy sauce and stir the rice whilst cooking for another 5-10 minutes.
Add the spring onion just before serving.
Surf and WHAT? Ha ha.
I got lazy and did some crock pot Italian beef. Actually turned out quite tasty. And the other day grilled some turkey thighs in a teriyaki style marinade, also yummy.