What do your meals look like (show me pictures)....

Adventurista wrote: »

Anyone ever try a pizza on the bbq? Closest i could come to woodfired i think. Their website said they flash cook at 900deg. Surprised me, we monitor to stay below 500. So not sure where to begin for a crust or deep dish on the grill.

This was the takeout from the woodfired oven. Handtossed. Had a good, not too chewy nor too crispy qualities.

par-bake the crust before putting your toppings on. there's youtube on this somewhere. i also put down a bbq-specific silpat mat like in the picture (although the pic obviously isn't pizza).

@mjbnj0001
I bring homemade bread as a hostess gift to dinner parties too.

@Adventurista
Cheese souffle is much easier than you would think despite it's finicky reputation. I use it as a basis for a dependable weeknight meal. The only problem is that it generates rather a lot of dirty dishes because you use one saucepan for making the cheesey bechamel and another spotless vessel for beating the egg whites and then you bake the combined mixture in ramekins. Recipe below has the proportions I use but I skip the rucola. I also bake longer for 20-22 minutes because I like my souffle to have a dry texture inside. I find it easiest to use a large pyrex measuring cup for beating the whites. After the cheese mixture and egg whites are mixed up, it is convenient to use the measuring cup to pour the batter into the ramekins.
https://bestrecipes.co/recipes/air-fryer-arugula-cheddar-egg-souffles

acpgee wrote: »

@mjbnj0001
I bring homemade bread as a hostess gift to dinner parties too.

It was appreciated,and it worked out really well. We're at the New Jersey Shore and this was an outdoor dinner party. Clams and chicken were the main items (grilled), and the bread made a great dipping item to soak up some of the savory clam broth. I was going to tell the hostess in an aside that the loaf would only last a couple of days (no preservatives), but it hardly lasted an hour.

I thought I posted this earlier today but couldn't find it. A batch of masa harina tortillas I made today and put in the freezer to help manage weekday meals. Tacos are a good way to use up leftovers from the night before. I was thinking of using quick pickles, tomato salsa and whipped feta with to brighten up leftover stews and curries in tacos. I pull out braised dishes from the freezer frquently for weeknight dinners. Any ideas for brightening up braised meats in tacos would be welcome.

mjbnj0001 wrote: »

Adventurista wrote: »

Anyone ever try a pizza on the bbq? Closest i could come to woodfired i think. Their website said they flash cook at 900deg. Surprised me, we monitor to stay below 500. So not sure where to begin for a crust or deep dish on the grill.

This was the takeout from the woodfired oven. Handtossed. Had a good, not too chewy nor too crispy qualities.

par-bake the crust before putting your toppings on. there's youtube on this somewhere. i also put down a bbq-specific silpat mat like in the picture (although the pic obviously isn't pizza).

@Adventurista i had a chance to see this posting this morning. i had dashed it off in somewhat of a hurry. by "par-bake" i implied par-cook on the grill to get the crust to begin developing before putting on the faster-to-cook toppings. there's a bunch of youtube videos on this approach. i use the silpat mat to keep the soft dough from drooping through the grill grates. the mat transmits enough heat to support generating grill marks - granted, less so than a naked grill - but i find the benefits worth it. it also eliminates the need for a pizza peel - i just grab the edge of the mat with my tongs and slide it off the grill onto a sheet pan to hold it while i do the next step. then i slide it back onto the grill with the tongs on the mat's rear edge. no muss, no fuss, lol. i use the mats for stuff like veggies and fish; also with chicken and burgers, but it keeps the expressed liquid with the cooking food, so it becomes much more like a pan-cooked meal with light grillmarks. OTOH, the grill stays pretty clean.

Tonight (Monday), a fridge-emptying exercise in advance of family coming down this weekend from Canada. Turkey burgers (commercial, frozen) on homemade rolls (last of a batch frozen - and posted here - a couple of weeks ago), with cheese. Fresh roasted cauli and our ubiquitous chopped salad as sides. The cauli was flavored with smoked paprika, gran. garlic, gran. onion, black pepper and a sprinkle of sea salt, mixed with olive oil.

Of probable interest to this "Recipes" group, my "food experiment" tonight was with the turkey - rather than using our outdoor grill, I piggybacked on the oven already being used to roast the cauliflower. I had the convection feature operating; suspecting this would dry out the turkey before it fully cooked (pkg directions are 10-12 min at 375F if normal oven roasting), I capped the frozen patties with a slice of onion before resting them on a raised rack (in a sheet pan), which permitted the convection airflow to pass around them freely. This doubled the cooking time to 25 minutes, kept things moist, and had the side effects of adding some flavor to the patties while also reducing the acridity of the red onions. I haven't yet computed the macro numbers with MFP. I expect them to be fairly moderate and within my daily goals, esp. following a lite lunch today.

SafariGalNYC wrote: »

Sunday smorgasbord:

Cajun Spanish Mackeral, rainbow chard, broccoli.
Chicken breast, bell pepper, rosemary.

Chamomile kombucha on the side.

spanish mackeral is usually being landed in nj this month.

acpgee wrote: »

A dinner I manage to do if I get home from work at 20:00. Burger night with air fried frozen chips. The buns were cut from a focaccia made on the weekend.

you get a lot of mileage out of your focaccia

I'm not seeing recipes. Just pictures

Continuing with my catalogue of easy meals to do when short of time. I get home a little late from my new job -- tonight at 19:30. We had a starter of leftover chilli con carne from last night served as tacos on corn tortillas I made on the weekend and froze. Blitzed together a sauce of yoghurt, raw garlic, store bought relish and some parsley and coriander to add a bright tangy note which I like on tacos. Second course of tomato salad with cheese souffle. Hubby grated the cheese for the souffle and the tacos before I got home.

Yum, yum, yum!!

@acpgee - do you have a cheese souffle recipe to share? Surprised you whipped them up on a late weeknight. We do eggs & toast in a pinch or something quick & easy like tuna sandwiches. Admire your variety.

Egg wraps tonight. End of blackened ranch. Time to make more to have on hand.