What's Cooking?

[rps]

Using more farmers market goodies.

 

[joeD]

Delmar Gardens would be proud to serve that salad with locally sourced shrimp.

[rps]

The wife is making pizza dough. Tonight I will attempt my first grill pizza.

[ness]

Had a little help from the prep team at the local mega mart, but I did grill the bad-boys. Ricotta and spinach-stuffed chicken breast wrapped in bacon with grilled veggies, fruit salad and a rice. Served with Crossings Sauv. Blanc.

 

[snagged in outlet 3]

I don't recognize that table.  Food looks good though.

[ness]

Fish filet with dill and panko, Dragon Tongue beans and Sun Gold maters from the garden, and them peas. 

 

[MOPanfisher]

My maters are looking good but not that far along yet, even the volunteers around my compost pile are growing well, as long as I remember to water them occasionally.  I may not be able to wait for a ripe one, may have to sacrifice a few green ones, am craving some fried green mater slices.

[rps]

Let us just say my first attempt at grill pizza was not good eats. I learned a number of things. After some practice, we will get back to you.

[ness]

11 hours ago, rps said:

Let us just say my first attempt at grill pizza was not good eats. I learned a number of things. After some practice, we will get back to you.

It's not easy. Gotta get that balance between bottom and top heat to get everything cooked right. I'm assuming you did this on the new egg? Seems like it would be tricky to get the pizza on and off....Did you use a stone?

[rps]

3 hours ago, ness said:

It's not easy. Gotta get that balance between bottom and top heat to get everything cooked right. I'm assuming you did this on the new egg? Seems like it would be tricky to get the pizza on and off....Did you use a stone?

Yes, I used a 12" stone I put on top of the slightly smaller heat deflector stone. I used the deflector stone cradle upside down to put the pizza stone barely above the level of the grill. Easier to use a peel then.

My failure stemmed from several factors combined. I tried to use thin slices of tomato rather than sauce. I never really got the temp consistently above 500. The dough we use for oven may not be the best for this application. The tomatoes kept the middle soggy and even a quick visit under the broiler did not help. The lower than needed temp did not shock the dough to cause quick expansion and air pockets. We will need to try other dough formulas to find the best for grilling. I may even bake some different doughs with only sauce to try them out.