What's Cooking?

[BilletHead]

      Deep Dish in a cast iron skillet,

   Never tried this and today I decided to. Made the dough and let it rise once, pulled it rolled it out slathered some butter on it then rolled it up, folded it and let it rise again. When the Mrs. got home rolled it again and placed in the skillet. Added the goodies including some garlic sausage we made and had stuffed in hog casings. I sliced them into little thin rounds. Loading it up,

Ready for the oven,

  Out of the oven and cooling,

   Should of maybe let it cool more or less sauce. Had to eat it in a large bowl ,

    Cooked the pie in a vintage old cast pan. The pan was a crusty mess before I refurbished it. Finished it last week when it was re seasoned. Here it is right after the pie was removed. Nothing stuck and all I did was run some hot water in it, scrubbed with a synthetic scrubber. Rinsed, dried on a stove burner and a thin spritz of cooking oil wiped on with a paper towel. Love my old cast iron and have three more old skillets to do.

 

   Will be trying one of your guys flat pies one of these days,

BilletHead

 

[rps]

I posted a new blog entry based on last night's dinner. This stuff is really good.

http://www.ozarkrevenge.com/2017/04/frank-stitts-low-country-red-rice-with.html

 

[Chief Grey Bear]

 

      Deep Dish in a cast iron skillet,

   Never tried this and today I decided to. Made the dough and let it rise once, pulled it rolled it out slathered some butter on it then rolled it up, folded it and let it rise again. When the Mrs. got home rolled it again and placed in the skillet. Added the goodies including some garlic sausage we made and had stuffed in hog casings. I sliced them into little thin rounds. Loading it up,

Ready for the oven,

  Out of the oven and cooling,

   Should of maybe let it cool more or less sauce. Had to eat it in a large bowl ,

    Cooked the pie in a vintage old cast pan. The pan was a crusty mess before I refurbished it. Finished it last week when it was re seasoned. Here it is right after the pie was removed. Nothing stuck and all I did was run some hot water in it, scrubbed with a synthetic scrubber. Rinsed, dried on a stove burner and a thin spritz of cooking oil wiped on with a paper towel. Love my old cast iron and have three more old skillets to do.

 

   Will be trying one of your guys flat pies one of these days,

BilletHead

 

I've been eyeballing this myself!

Thanks for posting!

[BilletHead]

       More baking in cast iron,

This time for breakfast. Recipe calls for lining a cast iron skillet with tater tot crowns. Not having them at our local mega mart we decided for hash brown paddies in the frozen food isle. So line your skillet with the patties and on the sides too. Bake at 425 for fifteen minutes then smash the open areas of the patties together,

   Scramble eight eggs just until they begin to set up. Then add a layer of shredded cheddar cheese on top of the cooked hash browns. Then the eggs, spread them around in a nice layer. Add some cooked crumbled sausage, more shredded cheddar, then diced cooked bacon,

  Into the hot oven still at 425 for another fifteen minutes, out it comes bubbling and super hot,

  Serve it up . Pretty good and simple to make. Would be a good dish to serve to a big tribe,

     Guilty pleasure alert! I am a sucker for this type of hash brown patty. Don't go to mickydees very often but when I do I indulge in a potato patty.

BilletHead

[Chief Grey Bear]

I'm moving to the north a little!

[tho1mas]

B.H. - Those Wagner & Griswald pans are collector items. Don't wear them out by using them.

[BilletHead]

       

 

B.H. - Those Wagner & Griswald pans are collector items. Don't wear them out by using them.

     Believe me tho1mas those things were so crusty with many years of my grandmothers cooking it was a triumph when I got them cleaned and re seasoned. Still have three more to do. Slick as glass the reworked ones are. Our Son and grandkids can clean our carbon build up someday if they want .

  BilletHead

[Chief Grey Bear]

Hitting the smoker today. 

Breakfast sausage, Bologna, Ribeye roast. 

[BilletHead]

      RPS do you have your cardiologist on speed dial? Stand by maybe?

Found more morels today. Worked up a couple of ribeye steaks on the grill while the Mrs. Did her thing to the morels and made a salad. No I did not clean my plate, too much for one sitting. There will be steak sandwiches this week.

 

    BilletHead

[rps]

 

      RPS do you have your cardiologist on speed dial? Stand by maybe?

Found more morels today. Worked up a couple of ribeye steaks on the grill while the Mrs. Did her thing to the morels and made a salad. No I did not clean my plate, too much for one sitting. There will be steak sandwiches this week.

 

    BilletHead

My doctor has become confounded and confused. Yes, I am overweight, and, yes, I have hypertension. But my cholesterol and blood sugar are great and the medicine has the hypertension well under control. I attribute this to good genes, cooking with olive oil, large amounts of vegetables and fish in my diet, and reduced red meat. That is my story and I will stick to it.