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Found 5 results

  1. Ingredients 8 Cloves of Garlic 2 Cloves of Black Garlic Butter to taste Salt and pepper to taste 2 Tomatoes 4 Slices of White Bread half-lemon juice and zest 100g mayonnaise 200g grated cheese (I usually use cow mozzarella, but parmesan works wonderfully) About 3cm of leek, coarsely chopped peel the white garlic and place it in a mini-tray made of foil (it just needs to be large enough to hold the garlic and not let the butter drip away place enough butter in the mini-tray to your taste, I recommend not to drench the garlic in too much butter, just put in enough for it to melt and cook the garlic Add salt and pepper to taste, I usually make it a bit salty, so that I won't need to add anymore salt afterwards Cut the tomatoes in half from top to bottom, wash and remove the seeds. Dry it as best as you can and sprinkle salt. Place it into the smoker for about an hour or so (at about 115 C is fine) Along with the garlic, I start grilling the tomatoes, cut side down (skin side up), so they start grilling on the inside. After the white garlic is done, mix the smoked garlic on a bowl, along with the black garlic, lemon juice and zest, mayonnaise and blend them with a hand blender. Add in the leek and half the cheese. Remove the tomatoes from the grill, stuff them with the garlic cream and top it with the remaining grated cheese. Spread the garlic cream on the bread slices, and top them with the grated cheese as well Put the tomatoes and the bread back on the grill and leave it to cook for about 30 to 45min at 115 C. It really will depend on your preference for the bread... if you like it crunchier, let it for longer, if you like it softer, pay close attention to it as it goes real fast... Enjoy youself a nice side dish
  2. I am getting my plants ready for spring planting and some going to friends. What you see in the photos is Roma tomato plants in bin and on on shelf, some basil, jalapeño peppers, peppercini peppers, and sweet bell. I have some seeds germinating for spearmint, peppermint, lemon basil, sweet basil, Thai basil, cinnamon basil, marigold regular and jumbo, tarragon, lavender, my my other seed starter has English daisy, rosemary, sage, summer thyme, Greek oregano, and egg plant that not yet ready for transplanting to small pots yet. The English daisy, sage, summer thyme should be ready for transplanting next weekend.
  3. I bougth tomatoes and garlic at a local organic farmer's place to make some sauce. Halved them, diced the garlic, added salt, pepper, fresh parsley and fresh thyme, and put everything on a single layer in two pans. They went on my Primo Oval XL at 350 (dome temp) about an hour ago. When they are done (after some cooling time), I will turn them into sauce, simmer it for a while and then store it for future use. I will post pictures of these next steps. :-)
  4. My wife made a delicious baked ziti a couple of nights ago. We baked it on the old Imperial Kamado. It tasted as good as it looks
  5. We have lots and lots of tomatoes becoming ripe at this time so we’re trying to come up with ways to eat more of them. One of those ways is by making a caprese salad. I had really forgotten just how delicious this is. Having fresh tomatoes and basil from the garden really does add flavor. Here it is just about ready. Now with a drizzle of EVOO. (Can hardly see it) Yum!
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