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JoeC

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Everything posted by JoeC

  1. Crab and Gouda. Maybe a little bacon in there.
  2. Planning on doing a leg of lamb for Easter dinner. Dinner will be my wife and two kids, both my parents, and my mother inlaw. This will be my first leg of lamb on the Kamado, any experts out there have any suggestions on how to prepare? Any and all ideas welcome! Thanks in advance...
  3. Can't take all the credit here, wife marinaded the chicken and prepped the salad and cous cous, I simply grilled the chicken. Nice refreshing and lite meal. Not sure on the marinade, but the salad was tomato, kalamata olives, red onion, cucumber, feta, parsley and mint. She hit a home run on this one!
  4. So I'm by no means a dessert or any type of "sweets" maker. My four year old was telling me about these cakes pops the other day and how "cool" they are. So naturally, I had to look into it. After all, there's nothing better than seeing our kids take interest and want to help make something. And cake, I like cake... So we got some white melting chocolate, food coloring, a box of cake mix, and some icing. We baked the cake as per instructions on the box. After it was done we let it cool for a bit, then used our hands to basically mash it up. At this point, we put some of the icing into the smashed up cake to act as a binding agent. We rolled out the balls then dipped in the melted chocolate and topped with sprinkles, oreos, and whatever else she picked out. Had a blast with my little lady!
  5. Oh buddy, does that look good! Great job.
  6. Tacos are always a go to for me! But you can't go wrong with steak and eggs either...
  7. Let me know how it goes.
  8. After pacing the grocery store trying to plan dinner, decided on pizza. Garlic shrimp, spinach, mozzarella, ricotta, and cherry tomatoes.
  9. I use about 6 Russets, about 1/2 cup beaten egg, maybe 2 cups of flour. Cut potatoes in half and place in pot of water and crank the heat. Once they are done and soft, hit with a ricer or mash with a fork. Add a little of the egg, then flour, little egg, then flour... and just mix into a dough. Once it's ready, cut a chunk and roll out as pictured, then cut. At this point, use the fork to roll the gnocchi to create little grooves in the pasta. This helps hold the sauce. Sorry, I'm like the worse cook I guess. I just wing it as I go, so giving direction or recipes is the hardest thing for me.
  10. I can tell you what exactly is in it, I don't use measurements, just eye everything and cook to taste. Chuck Steak Olive oil Butter Onion, Carrot, Celery, Garlic Can of crushed tomato Little sugar Salt and Pepper Crushed red pepper Garlic and onion powder Oregano and basil Little cream Parmesan Cheese I put the chuck on for a bit to get a little color and pick up some of the flavor from the kamado (no wood chunks just lump). On the stove I start with a olive oil, throw in the veggies and hit with a little salt and the butter. Let that get translucent then add the tomato, sugar,and seasonings. let that go for a bit. At this point, the chuck has been going for maybe two hours, I'll dump the tomato sauce directly into the DO covering the beef. Cover and let it go for a few ours. Once the beef is broken down, I stir in a little of the cream and Parmesan cheese. And that's really it. Sorry, I can't tell you exactly how much, but you get the gist of it. Let me know if I can be of any assistance.
  11. It's a lot of work, but well worth it. Homemade is nothing like the heavy store bought. Homemade is nice pillowy.
  12. Chuck roast with carrot, celery, onion, and mushroom over a homemade gnocchi.
  13. Oh yeah... love some scarpaiello!
  14. Next time you have bolognese, try pouring a little of the juice from the jar into the sauce... Trust me on this!
  15. Wow guys, thanks for the kind words. The girl and my wife are coworkers, teachers. It's amazing to see how much everyone has come together for her and organized things and donations. My wife is running a lot of it and set something up where people can send groceries direct. We plan on prepping many meals through this... Anything to help. And I'm sorry to hear about your current experiences with this horrible horrible disease. Can only hope and pray that one day very soon they figure this whole thing out!
  16. My wife's friend was sadly diagnosed with breast cancer two weeks ago and starts chemo this week. A few days ago I prepared a few dishes, couple lbs of bolognese, meatballs and gravy, and two trays of chicken parm, and froze everything. The plan was we would drop the food of so that she doesn't have to worry about anything this first week of treatment and just throw dinner in the oven. Well, come to find out, the husband is a vegetarian. Decided to hold back some of the bolognese as there was enough for a few separate meals as is, and he wouldn't eat any of it. So, I decided to make a bolognese pizza. The one on the left has cherry peppers, for the adults, and the one on the right none, the kids. Some fresh mozzarella... was good! All in all, everything worked all around.
  17. Just long enough to get some grill marks.
  18. Nice! Let me know how it works out.
  19. I don't really use measurements, kinda go by eye/taste. Some mayo, some sour cream, chili in adobo, and a little honey. Hit it all together in the processor and that's it.
  20. Had to break some ice and shovel to get to the Akorn. Grilled avocado stuffed with rice and black beans, peppers, onions, and steak, then smothered with monterey jack and thrown in the broiler to brown the cheese a bit. Drizzled with a honey chipotle crema. Two separate plates...
  21. I'd eat those like candy! Great job!
  22. Try a leg of lamb and throw a potato next to it. Serious note, I'd do some lamb and maybe a stew
  23. A buddy gave me some ground venison, as I got out hunting once this season. Told him I would make a chili tonight. My mother is staying with us for the week and her and the wife were in the mood for pizza. Instead of ordering, I said I got this. One with brocoli rabe and sausage. The other is mozarella, ricotta, clams, and bacon. Enjoy...
  24. Just dive right in. Build your fire the night before, get it steady and throw it on. Check periodically throughout the night. As long as you stay in a good range, which isn't hard to do, you'll be pleasantly surprised. Maybe a better bet though, save the 11lbs and start with some wings or something just to learn the ins and outs of your cooker and temp control.
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