quote:

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Originally posted by banjo bill-e

I can't post photos here anymore, but we did a real easy dish that turned out quite tasty.
Smoked sausage (we are lucky enough to get Conecuh), Small potatoes, a couple of big onions and bell peppers, with oil and Creole seansoning, bake and eat! 

recipe

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A tasty combination of stuff! Brad

quote:

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Originally posted by slammer

Went to cool off and hit the shores of Lake Superior yesterday and enjoy the Canadian smokey hazy view!!! Afterwards we went back to a little “Artisan Pizza” place that is just a patio with a outdoor wood fired oven outside a small
“Artisanal Brewery” If you’re starting a business, make sure you use the word “Artisanal” on the menu, as this evidently allows you to rob people, especially tourists!!!
We ate here 2 years ago and it was ok. We were going to try someplace else but they were extremely busy, so we came back here. Ordered the same thing we had last time. Artisanal mushroom and artichoke pizza and a Artisanal ham, bacon onion blue cheese and blueberry pizza.
Well, in 2 years the price went up 4-5 dollars per pizza and the size is now ridiculous!!! I paid $26.00 for 2 Artisanal pizzas that were 7 1/2 inches in diameter.
Maybe a whole small mushroom sliced super thin and one small artichoke chopped, no flavor and no sauce. Of course Mrs. Slammers pizza was good because she loves the word “Artisinal” and buys in to this crap, and it’s where she wanted to eat.
If I were the business owner, I would be embarrassed putting out something like this and feel guilty about ripping off people!!! Never again!!! With the recent bad reviews they are getting (including mine) they will NOT survive.
I guess lesson learned and I’ll stick to my own “Artisinal Pizza” !!!
Slammer!!!

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Why that's just a round...

Pizza slice... :0/

Texas Red chill made with pretty much the last of my venison supplies, and cornbread Cooke in a frying pan - who ‘dve thunk it !

quote:

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Originally posted by banjo bill-e

I can't post photos here anymore, but we did a real easy dish that turned out quite tasty.
Smoked sausage (we are lucky enough to get Conecuh), Small potatoes, a couple of big onions and bell peppers, with oil and Creole seansoning, bake and eat! 

recipe

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Sounds like a cajun pot pie or cajun shepherds pie (hold the peas).

I'm a fan of Konriko spices.  Been there a few times, and the tour is well worth it.  I prefer their Chipotle seasoning, but the Creole is good as well.

https://www.conradrice.com/

FYI, McIlhenny (Tabasco) is near Konriko, and their tour is also good.  Depending on the time of year there may be a lot of birds resting at their bird sanctuary as they migrate north and south.

quote:

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Originally posted by Wet Spaniel

Texas Red chill made with pretty much the last of my venison supplies, and cornbread Cooke in a frying pan - who ‘dve thunk it !

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Skillet Cornbread! I'm a fan!

quote:

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Originally posted by slammer

Last night was BLTO sammiches. Had a salad also and cut some corn off the cob from a leftover ear and put on the salad………….game changer!!! Where has this been all my life ? My deer will no longer get the leftover corn.
Slammer!!!

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That's a fine looking plate! Right down to the PBR, my goto brew since 1972!

Friday night was fish fry at home!!! Bluegills, fries , salad and homemade tartar sauce. Tried to duplicate (for a long time) the tartar sauce we get at a restaurant up on Lake Superior and I’m so damn close!!! A little more garlic and more black pepper and I’ll have nailed it. They will not give me the recipe and the lady that makes it comes in at 4:00 am to make it when nobody is there I’m told. One more time and I’ll have it.
Slammer!!!

Today I was jonesing for Ribs, soooooooooooo!!!
Some of the meatiest baby backs I’ve had . $12.00 for a rack……what a deal and I’ve got leftovers for eggs tomorrow!!!
Slammer!!!

quote:

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Originally posted by slammer

Friday night was fish fry at home!!! Bluegills, fries , salad and homemade tartar sauce. Tried to duplicate (for a long time) the tartar sauce we get at a restaurant up on Lake Superior and I’m so damn close!!! A little more garlic and more black pepper and I’ll have nailed it. They will not give me the recipe and the lady that makes it comes in at 4:00 am to make it when nobody is there I’m told. One more time and I’ll have it.
Slammer!!!

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I don't think I have ever made tartar sauce the same way twice?   A dollop of this a bit of that.  One riff I like is using capers occasionally.  Depends on the fish.  I miss catching and eating big bluegills.  Gut em, scale em , and fry them.  Brad

Last night I made the Florida Shrimp Pie. It was basically a quiche with flash sautéed shrimp, then chopped. The important ingredient was the Boursin cheese blended into the mixture. I used the shallot and chive flavored version. The pie was good! I will make again. Brad

I was surprised to see the free liquid in the pie after I cut it. The center test 165*F (the temp the middle of a quiche is targeted for) when I pulled it out of the oven and rested it about 15 minutes? Brad

quote:

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Originally posted by rinemb

I was surprised to see the free liquid in the pie after I cut it. The center test 165*F (the temp the middle of a quiche is targeted for) when I pulled it out of the oven and rested it about 15 minutes? Brad

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That's what they make sponge cake fer.... ;0)

I'm not sure what's for dinner yet, but after this morning's harvest, it'll probably involve tomatos.

Liz's post a while ago reminded me of the baked feta pasta dish which was a fad a few years ago.  I made it back then and liked it, so will probably make it again soon.  But I'm still trying to finish the tomato pie I made last week.

Nice harvest this morning. Need to freeze more tomatos and make more sauce. Peppers starting to come in. Beans hopefully soon.

The flypaper is cuz some fruit flies tend to come in with the harvest, and I like to snag them before they visit the rest of the house.

quote:

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Originally posted by reubenstump

I'm not sure what's for dinner yet, but after this morning's harvest, it'll probably involve tomatos.

Liz's post a while ago reminded me of the baked feta pasta dish which was a fad a few years ago.  I made it back then and liked it, so will probably make it again soon.  But I'm still trying to finish the tomato pie I made last week.

Nice harvest this morning. Need to freeze more tomatos and make more sauce. Peppers starting to come in. Beans hopefully soon.

The flypaper is cuz some fruit flies tend to come in with the harvest, and I like to snag them before they visit the rest of the house.

 

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That is a nice haul.  Our crop has been weak this year, even our Juliets.  Brad

quote:

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Originally posted by rinemb

That is a nice haul.  Our crop has been weak this year, even our Juliets.  Brad

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Last year my tomatos were the best ever, but the peppers, which were right next to them, were total duds.  No explanation.

This year my tomatos have been slower to come on (plenty of rain, slower growth, and thus more watery/less tasty), but the peppers are starting to look pretty good.  I'm hoping to make my own paprika this year.  (fingers crossed)

I have way too much of most nutrients in my soil with the exception of nitrogen, but I'm hesitant to add too much nitrogen lest I get big huge leafy plants with little fruit.

HI have failed to start any lettuce lately (about 1 out of 16), although the seeds were only 2-3 years old.  Got some new seeds, and now have 3 out of 4 popping up.  (shrug)

Tomatos:

Big Beef:  Slicing tomato.  Despite their name, they're only about the size of your fist, but they're not only tasty, but resistant to many diseases as well.  F1, which probably explains why they're tasty.  In my experience, heirloom tomatos taste the best but are also the most susceptible to diseases and pests - pick your poison.  F1 is only one grafting, so very close to the original.

Cherokee Purple: Slicing tomato.  meaty, tasty, average resistance to disease and whatnot.  Tasty like my beloved Brandywine, but with better disease resistance.

Jersey Devil: Very meaty, so good for sauce and sandwiches.  Good for grilling per post above.  My first year growing them.  So far so good.  A roasting video by a 21st century hippie probably doesn't hurt its reputation.

https://youtu.be/0HqaNz9Isio

Nor does a scary legend.

https://youtu.be/4EXjBKSlGfw

Yellow Mini:  Grape tomato.  Prolific and tasty.  Sun Gold and Sun Sugar are also very popular yellow varieties.  I try to grow one yellow and one red variety of grape tomato just for the nice visual appearance in salads and whatnot.  The Black Cherry below is a slightly larger and purple/black version of the same, so another hue in the rainbow.

Black Cherry:  Grape tomato, somewhat larger than Yellow Mini.  Very tasty.

Cherry Bomb:  Grape tomato, pretty good, same size as Yellow Mini.  Years ago I grew Supersweet 100, another red grape tomato, which was tasty and prolific.  I tried Supersweet 1000 when it came out but the skins were tougher and overall less flavorful.  I should try Supersweet 100 again, as my (fading) memory tells me that they tasted better than Cherry Bomb.

There are more, but that's enough for now.

quote:

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Originally posted by rinemb

quote:

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Originally posted by reubenstump

I'm not sure what's for dinner yet, but after this morning's harvest, it'll probably involve tomatos.

Liz's post a while ago reminded me of the baked feta pasta dish which was a fad a few years ago.  I made it back then and liked it, so will probably make it again soon.  But I'm still trying to finish the tomato pie I made last week.

Nice harvest this morning. Need to freeze more tomatos and make more sauce. Peppers starting to come in. Beans hopefully soon.

The flypaper is cuz some fruit flies tend to come in with the harvest, and I like to snag them before they visit the rest of the house.

 

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That is a nice haul.  Our crop has been weak this year, even our Juliets.  Brad

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We've been.. Stumped... :0)

Yeah, I know it’s not Sunday (our usual pizza night) but heading for Northern Minnesota for a week of fishing and had to have my fix!!! Another good cheese and onion pie!!!
Slammer!!!

quote:

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Originally posted by slammer

Yeah, I know it’s not Sunday (our usual pizza night) but heading for Northern Minnesota for a week of fishing and had to have my fix!!! Another good cheese and onion pie!!!
Slammer!!!

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That is a good looking cheese pizza, for sure.   

Good luck and enjoy your fishing trip, catch and eat one for me.  Brad

quote:

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Originally posted by rinemb

Last night I made the Florida Shrimp Pie. It was basically a quiche with flash sautéed shrimp, then chopped. The important ingredient was the Boursin cheese blended into the mixture. I used the shallot and chive flavored version. The pie was good! I will make again. Brad

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I'm pretty sure that this requires a full recipe, so that we can try it and tweak it ourselves.  

quote:

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Originally posted by reubenstump

quote:

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Originally posted by rinemb

Last night I made the Florida Shrimp Pie. It was basically a quiche with flash sautéed shrimp, then chopped. The important ingredient was the Boursin cheese blended into the mixture. I used the shallot and chive flavored version. The pie was good! I will make again. Brad

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I'm pretty sure that this requires a full recipe, so that we can try it and tweak it ourselves.  

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I will include the contemporary Florida Shrimp pie I made (quite light and fluffy) and a bit elegant.  and I will include the 1950 Charleston shrimp pie revival version. (if it needed reviving?)  Brad

https://www.southernliving.com/florida-shrimp-pie-11727832?hid=660e18af1fb29abd0a30c2f5a10b772cdae133b6&did=18722965-20250731&utm_source=slv&utm_medium=email&utm_campaign=slv-whats-cooking_newsletter&utm_content=073125&utm_term=recipe-of-the-day&lctg=660e18af1fb29abd0a30c2f5a10b772cdae133b6&lr_input=01f6638401f9bfba45abb46a5b958e254221e2d6c6f6ed5e165a4fec9f6084f2

https://kiawahriver.com/charleston-receipts-preserving-time-honored-local-recipes-james-island-shrimp-pie-recipes/

Slammers Pizza Recipe!!!

362 g all purpose flour
3 g rapid rise yeast
8 g salt
10 g olive oil
6 g sugar
20 g diastatic malt powder
220 g warm beer
Mix in stand mixer for 10 minutes.
Put in greased bowl and refrigerate up to 4 days.
Take out 3 hours before using.
Can be used the same day and works great, just don’t refrigerate. If rising fast (depends on room temp) punch down.
This is a NYS crust I stretch/roll extra thin and trim off edges for a 16”. I do waste dough but use trimmings for bread sticks on a hot grill or oven.
Will easily make 2 - 12”to 14”
It’s a sticky dough and my bench flour is semolina and corn meal and AP flour mixed.
Mine are baked on a perforated pan, but want to get a steal.

Sauce :
1-15oz can of diced tomatoes…..drain water
1/2 small can tomato paste (freeze other half for next time.
1/2 tsp salt
1/4 tsp black pepper
1/2 tsp crushed red pepper
One or two tsp sugar depending on tomatoes.
1 tsp dried basil or a handful of fresh preferred.
Blend. I use about 3/4 of this for a 16” pie. Save the rest for dipping sauce for whatever.

Cheese
8 oz of whole milk mozzarella
1 to 2 oz of sharp white cheddar
Grated Parmesan to finish.

Toppings………..your choice. Meat always on top

Order…..crust , sauce , cheese, toppings.

Baked on a perforated pan in conventional oven at 550 on bottom rack for 8 minutes rotating every 3 minutes. Then moved to top/mid rack for another 5.
Broil one or two to finish color desired.
Ovens vary so……….

quote:

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Originally posted by reubenstump

quote:

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Originally posted by rinemb

Last night I made the Florida Shrimp Pie. It was basically a quiche with flash sautéed shrimp, then chopped. The important ingredient was the Boursin cheese blended into the mixture. I used the shallot and chive flavored version. The pie was good! I will make again. Brad

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I'm pretty sure that this requires a full recipe, so that we can try it and tweak it ourselves.  

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As I formatted in in my style. Brad

Went out for pizza..
Our normal spot is on vacation..Papa's pizza...
So...we went to ...
Mama's pizza....

Mine sausage n onion..
Liz's... Taco pizza...with sour cream..
Oh..we shared a side salad..too.

Keepin it real simple tanight... :0)