Thanks Kenji, now I'm hooked! I just made this for dinner and can't say enough good things about this recipe/idea. I followed the recipe to the letter and everything came out perfect. The crust gets super crispy and can stand up to a lot of toppings, so let your imagination run wild and load it up. I used Mission "Fluffy" style flour tortillas which are about 25% thicker than traditional tortillas, they worked great. I need to get a second cast iron pan so I can make a couple at a time!
I made this for dinner last night and loved it! That being said there were two minor tweaks that had to made. 1. The braising liquid became rather greasy due to the amount of fat in the country ribs so I had to strain the liquid and use a fat separator to drain some of the excess oil away. 2. After draining the braising liquid it was pretty thin, I was looking for more of a gravy texture. I ended up tossing about 1/2 cup of the braised carrots and onions back into the liquid and pureeing them with an immersion blender. This thickened the gravy up without having to add a ruex or cornstarch.
Overall this was a great recipe and the seasonings are spot on!
Pepperoni, the tiny kind that curls up and forms delicious grease cups
When we order pizza my dad keeps the pizza, in the box, in the oven set to warm so as to keep the pizza hot between grabbing slices. Well one time my dad accidentally turned the oven to 300 instead of the warm 200 degree setting. That extra 100 degrees is just enough to burn the box, and the pizza inside it. No second helpings that night!
I made this for dinner the other night and absolutely loved it. I didn't have any chicken stock so I cooked the pasta in water, then added it and about a cup of pasta water to the skillet. It turned out great and it is packed with flavor. A great weeknight dinner.
In 'N Out
Sausage and Banana Peppers
A little heavy on the sauce, light on the cheese, pepperoni and hot banana Peppers
I love grilling a whole chicken that has been salted and seasoned a day or two ahead of time, split down the back, and grilled under a brick.
I've recently converted to a charcoal grill. I'm quickly finding that the taste of charcoal can't be beat, however, the options of different charcoals seems to be endless. Different styles have different characteristics; some light faster, some burn hotter, some last longer, some die out quickly, some taste great, some taste like a tire fire. I'd like for you to try several types of charcoal (naturual wood briquettes, kingsford, easy light, un-charred hard woods, etc). and help me find the best charcoal out there. Thanks for your help Kenji.
Meat loaf, collard greens, mashed potatoes and corn bread from Debbie's Cafe in Versailles, KY, a few minutes down the road from Woodford Reserve Bourbon Distillery
Antoon's Pizza in the Oakland neighborhood of Pittsburgh. It's the go to late night pizza shop where $4.90 gets you a piping hot 14" cheese pizza. Antoons pizza is then to be eaten on the nearest open stoop.
Open the smoker
Reveal the product of hours
Patience will pay off
Open the smoker
Reveal to product of hours
Patience will pay off
Ramen Noodles with a squirt of lime
The Swiss Army knife I got when I was 7. I used it to widdle the buttons off the remote...mom wasn't happy.
If you're still in the Burgh check out Franktuary located Downtown and/ or Dormont Dogs located in, well, Dormont. Also the Brighton Hot Dog Shop is a classic Pittsburgh chili cheese dog joint. They have a few locations in the area.
My close friends and a new girl I'm trying to woo
Roast Chicken with roasted vegetables
Here in Pittsburgh most things get topped with french fries (sandwiches, salads, and in some cases pizza). The chicken ranchero pizza (chicken, bacon, ranch sauce, french fries, and cheddar cheese) IS NOT PIZZA!!!!!
Where is the manhattan?!