Today Ground Up Gourmet got its second submitted recipe!
I still haven’t gotten around to making Beer Cheddar Cheese soup, sorry Leah.
I decided I need to switch things up and i’m redesigning the site. Certain things might be broken for a while such as viewing individual posts (pics might overlap sidebar). It should have it fixed soon.
Now that I have covered the prep part of Smokeshow 2010, It’s on to the delicious part of the Smokeshow – slow smoking and the finished product.
My day started at 7:30 AM, now that’s dedication right?
Smokeshow 2010 was a great success!
This year I think it’s safe to say that all the food was substantially better minus one thing…the ribs (almost a complete disappointing failure). More on that later.
I first made this for Bongo & Capacci’s Sweet Potato Ravioli but I realized I will probably use this somewhere along the way in another dish, or even simply as a dip for bread.
I present you with the one of the most disfigured yet delicious pizzas ever. This thing fought me to the end in terms of getting from a dough ball to plate, mostly due to the fact that I did not have a pizza peel. I implore you to buy a pizza peel if you are trying to make pizza on a pizza stone!
Had this tonight paired with our dinner…delicious!
From Kaiken’s website:
KAIKEN Malbec, Reserve:
Of a deep violet color, warm in the nose, with notes of ripe fruit and traces of tobacco and butterscotch. In the mouth it displays intensity, with strong, fleshy tannins; while at the same time juicy and enveloping; with a long, persistent finish. A harmonious liaison with the wood, makes of this wine a fine example of the Mendoza terroir.
This is the third time I made this beast of a pizza and it always proves to be a crowd pleaser, and feeds a lot of people. This time the fillings I used were hot & sweet sausage, caramelized onions, mushrooms, red & green peppers, sautéed garlic and of course sauce and mozzarella cheese.
One of the first things you will need a well seasoned 10” cast iron skillet, deep dish pizza pan, or some other heavy pan. I used my cast iron skillet because it holds the heat so well.
Happy New Year!!
This year my brother made Beef Wellington and I made Potatoes Au Gratin. Everything turned out AMAZING. Check out the pictures below:
Looking for something cold and refreshing? Well the answer just may be dill cucumber soup with a hint of mint. I always wanted to make this soup and last summer presented the perfect opportunity. My dad grew a ridiculous amount of cucumbers as you can see from my Garden Post, so I already had the most important ingredient.
I just finished my last class before thanksgiving break and had a hankering for potato chips. Unfortunately, I didn’t have any and I’m dead broke so buying some didn’t seem like the best idea. What I did had however, was a 20 pound bag of potatoes – not really sure what I was thinking when buying that.
This recipe is actually really quick and makes some really tasty and healthy potato chips. First start out by preheating your oven to 450.
If you have read any of my other posts you can see them i’m a huge fan of grilling. I found this GREAT Grilling Cheat Sheet that covers almost all the basics of mastering the grill: heat, cooking time, and compatible flavoring techniques. For the original copy go to RealSimples PDF to download the file.
After I set the fire alarm off in my college dorm building while making toasted ravioli, I decided to look further into the smoke points of different oils to shed some light on why my EVOO decided to burst into a smokey blaze.
So I’m sitting in bed, under 2 blankets, next to my window, cold from the New England weather, and trying to enjoy some quality Food Network programming while I dig through some old pictures. Thankfully, I stumbled across a few that make me think of summer and all its warm sunny goodness. The recipe I found would be a watermelon, mint, and feta cheese salad. Even though this turned out to be a FAULURE, it still looks tasty right?
I haven’t stopped cooking in the last few weeks, that’s for sure. I’ve had some failures along the way including my prosciutto rolls stuffed with roast asparagus, mozzarella, and herb filling. I thought it was going to be a flavor bomb but it turned out to be lacking texture and just plain BLAH. I’m definitely going to tackle that one again.
I completely forgot that I took pictures for this back in December and was about to make it again until I stumbled across a missing memory card. I love making my own Baileys; it’s delicious, cheaper* and for some reason seems to shock people when you say you made your own Baileys Cream.
So I lied, I wish I could take credit for this garden oasis but all credit must go to Big Joe, my dad. He has been going at the garden thing ever since I can remember. It was always a struggle between “Those damn raccoons, deer, rabbit, opossum, squirrel, etc.” eating everything, but he finally perfected his strategy and during the last 5 years his garden has produced some of the most amazing tomatoes, cucumber, zucchini, eggplant, and green peppers to name just a handful. 2 years ago we must have gotten a crazy batch of zucchini seeds because one grew to be at least four feet long – no joke.
So, it’s been a long time since my last post. I’ve been a bit lazy… AKA on my LAST winter break sitting around and watching some quality TV, and then started off on my LAST semester of college…ugh.
Anyways, I kind of lost the need to cook over break since my culinary master parents do most of the cooking at home and it is a daily pleasure to dine on their meals. Every night at 6 PM since I can remember – family dinners simply can’t be beat!
A few weeks ago I had the pleasure of going clamming on the Long Island Sound with some of my closest friends on Melissa’s boat. I’d tell you the location of our clamming spot but this honey hole definitely needs to be kept as secret as possible.
So, here is part 2 of my Carribean Cruise – Long overdue.
Everything on the islands was AMAZING. Except for one dish that turned out to be quite unappetizing – Mofongo. After coming home and doing a little research it seems that this Mofongo was indeed prepared in a traditional manner. This consists of taking fried green plantains and mashing them together with seasonings such as garlic, olive oil, and bacon.