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Originally posted by 1935tb-11

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Originally posted by STUD figmo Al

The end..

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prime rib  ?    oh it has been sooooooooooo long ,,, i miss it so much

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My favorite way.  Take a thick slab of rare roast prime rib, then hit both sides with a very hot skillet/grill until brown-darkish brown, leaving some medium rare in between, served with a good au jus and prepared horseradish.  Brad

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Originally posted by slammer

Detroit style pizza is quite different from all others.
It is made in steel pans and the crust is fluffy, chewy and crispy all at the same time.
The cheese…….usually brick cheese or combo of brick and mozzarella goes down on the crust first, then the toppings and then the sauce is ladled on top. The cheesy burnt sides and corners are the best.
It’s not heavy like Chicago style and not like New York. Think of it like a Kuchen style pizza. Baked at a high oven temp of 550 gives it that crispy burnt cheesy edge and bottom without a burnt taste.
We love all styles of pizza, but Detroit is up there at that top and is making a name for itself and becoming more popular. There is frozen Detroit Style in the stores now and Jets Pizza chain making Detroit style. I recommend homemade!!!
Slammer!!!

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I have been reading recipes for DP,  trying to focus on Detroiter's recipes.  Still seems to be some variety.  Is Pepperoni the primary/always th meat used?  Do you par bake the dough first?

(I have not yet searched locally for brick cheese, and will sub in mozzerella if needed.  If my time is short, I may start with a premade pizza dough sheet, or pre-made balls of of pizza dough the stores sell.)

Grilled chicken, asparagus, and risotto from a box.

Perfect char on that there chickin skin too..
Love charcoal cookin..

I've made this bean & meatball soup a few times already. Today was/is a nice clear early fall day & it called for soup!

We don't have much choice of bulk sausage so I broke up mild Italian links & made the mini meatballs. I rolled them around in coarse pepper & a few pinches of fresh ground fennel seed & fried them in olive oil right in the pot. I've made my own fresh sausage meatballs from scratch before.

I used a can of Canneli & a can of Butter beans, first time for butter beans. They look beautiful! I chopped a half doz crimini mushrooms in there too. I sliced & diced some onions,green & yellow. Carrots & celery & garlic. Fresh herbs.

 At the end you toss in the spinich. I throw finely grated Parmesan in then too.

https://theviewfromgreatisland.com/italian-white-bean-soup-with-sausage-meatballs-recipe/

I had Habitant smoked ham & pea soup for lunch! Watch out Terry!

Cheers!

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Originally posted by bubbalouie

I've made this bean & meatball soup a few times already. Today was/is a nice clear early fall day & it called for soup!

We don't have much choice of bulk sausage so I broke up mild Italian links & made the mini meatballs. I rolled them around in coarse pepper & a few pinches of fresh ground fennel seed & fried them in olive oil right in the pot. I've made my own fresh sausage meatballs from scratch before.

I used a can of Canneli & a can of Butter beans, first time for butter beans. They look beautiful! I chopped a half doz crimini mushrooms in there too. I sliced & diced some onions,green & yellow. Carrots & celery & garlic. Fresh herbs.

 At the end you toss in the spinich. I throw finely grated Parmesan in then too.

https://theviewfromgreatisland.com/italian-white-bean-soup-with-sausage-meatballs-recipe/

I had Habitant smoked ham & pea soup for lunch! Watch out Terry!

Cheers!

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I would put that in the "yum" column!

Last night was a Marilyn dish built from “on-hand” ingredients: a skillet of cabbage, ground beef, noodles, onion, and seasonings. Brad

It turned out really good! Our only complaint was we didn't like how the parmesan stuck to the spoon!

I would use 2 cans of Butter beans next time ! Skip the cannelilini beans.

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Originally posted by rinemb

Last night was a Marilyn dish built from “on-hand” ingredients: a skillet of cabbage, ground beef, noodles, onion, and seasonings. Brad

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Ohhhh...that looks so good!  Just needs some crusty bread and butter to go with!

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Originally posted by rinemb

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Originally posted by 1935tb-11

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Originally posted by STUD figmo Al

The end..

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prime rib  ?    oh it has been sooooooooooo long ,,, i miss it so much

---

My favorite way.  Take a thick slab of rare roast prime rib, then hit both sides with a very hot skillet/grill until brown-darkish brown, leaving some medium rare in between, served with a good au jus and prepared horseradish.  Brad

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man you are killin me over here...    the best i can do this weekend is baby backs ( i use meat church honey hog rub) on the smoker with loaded baked potato ,,, cheesey broccoli  and baked beans with bacon strips.

paulac7 We had herb pannini buns!

Mexican resterraunt..
Green habinairo salsa is killa..
Makes ya wake up n take notice.. :0)
Smokey chipotely flavor too..

Hot spicey ribeye..refried bean n rice..
Liz got chickin n a steak tacos..

My experimental “Slammer inspired”, Detroit-ish pizza. I baked it at 525*F in a Dr. Oetker expandable pan, with a bit deeper sides than a sheet pan. I used Italian sausage at one end, pepperoni at the other end and a a combination in the middle. Since I could find no “brick” cheese, so I used a mix of Monterey Jack and Muenster cheese. Along with onion shaved with a potato peeler , jarred Rao pizza sauce. I also used local bought balls of pizza dough. It was good, but when I have more time, I will do more hand-made. Thanks Dale, for the help and inspiration. Brad

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Originally posted by rinemb

My experimental “Slammer inspired”, Detroit-ish pizza. I baked it at 525*F in a Dr. Oetker expandable pan, with a bit deeper sides than a sheet pan. I used Italian sausage at one end, pepperoni at the other end and a a combination in the middle. Since I could find no “brick” cheese, so I used a mix of Monterey Jack and Muenster cheese. Along with onion shaved with a potato peeler , jarred Rao pizza sauce. I also used local bought balls of pizza dough. It was good, but when I have more time, I will do more hand-made. Thanks Dale, for the help and inspiration. Brad

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That looks better than Taco Bell lol. I would definitely try a piece or three!

You put thhat on the table at our house anytime Brad..! ;0)

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Originally posted by paulac7

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Originally posted by rinemb

Last night was a Marilyn dish built from “on-hand” ingredients: a skillet of cabbage, ground beef, noodles, onion, and seasonings. Brad

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Ohhhh...that looks so good!  Just needs some crusty bread and butter to go with!

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And, that we did have, with French butter! Thx

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Originally posted by STUD figmo Al

You put thhat on the table at our house anytime Brad..! ;0)

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Thanks!

Hey Slammer
Did we do this right?

Oops..fergot to put it in a ..HOT ovin... ;0)

Le'me fix that.. :0)

Mozzarella.. n goooduh cheese..
Jalopinos..soupi..n bacon..

Then the sauce on top..

Shoulda put onions on it too..

.

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Originally posted by STUD figmo Al

Mozzarella.. n goooduh cheese..
Jalopinos..soupi..n bacon..

Then the sauce on top..

Shoulda put onions on it too..

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Though I can't 'bide the heat,  we did add the onion.  
   ( FYI:  we did use the new to us method of cutting the onion , and will use this technique for many things in the future. Take a whole onion, remove papery layer, cut off an end below stock core, with cut off end facing up stab deeply near the bottom with an upside down fork.  While safely holding/pressing down on fork handle, shave the topside with a potato peeler-while rocking peeler left to right, or so.  You get wonderful thin shavings of onion crescents.)

brad

We used bacon grease to grease the pan..

Worked out perfect..

I have not had pizza like this before..

I think it would sell here real good...

The ..TRUE TEST ..of pizza...

How well it reconstitutes...

PASSED..! With true flyin colors..
Fantastic breakfeast..pizza..!

Liz here:
I was very impressed by the way that reversing the toppings prevented it from getting soggy (a frequent problem with homemade pizza.)