Post Your Food Photos !

Romano!

Grilled on the Weber, no less.



okay, so it isn't round:

Wow John that looks good!

I've never done a lot of grilling, but I'm just starting to learn the basics. I can see that is something I'll need to work up too.

JT, I was told last week that a charcoal Weber is an ideal thing to cook a paella in, if you don't have a burner for your dedicated paella pan. Have you ever tried it?

Nice looking pizza, but I'm curious what's under the rocket. Caramelised onions?

JT, I was told last week that a charcoal Weber is an ideal thing to cook a paella in, if you don't have a burner for your dedicated paella pan. Have you ever tried it?

Nice looking pizza, but I'm curious what's under the rocket. Caramelised onions?

Yes Celia, as the title of my post attests.

I've never tried paella on the grill, but I could see how it would work. Someday we'll give it a try.

John,

Is the dough you use for pizzas on the grill different than the ones you use for the oven? It seems it would have to be thicker somehow. Or do you use regular dough and not roll it out as much?

Thank you for any info!

JT, I was told last week that a charcoal Weber is an ideal thing to cook a paella in, if you don't have a burner for your dedicated paella pan. Have you ever tried it?

Nice looking pizza, but I'm curious what's under the rocket. Caramelised onions?

Yes Celia, as the title of my post attests.

I've never tried paella on the grill, but I could see how it would work. Someday we'll give it a try.

Sorry, John. I keep forgetting to read the titles..

I loooove caramelised onions, especially topped with anchovies.

Romano!

Looks good, but where is the beet root?

John,

Is the dough you use for pizzas on the grill different than the ones you use for the oven? It seems it would have to be thicker somehow. Or do you use regular dough and not roll it out as much?

Thank you for any info!

Just so i don't get any undue credit, my wife is the dough chef in our house; I am but an understudy. Here's what I've learned by watching her:
Same dough. Same thickness. Change nothing. Make sure your grill grates are well oiled. Put your dough right on the grates (untopped first) and let it set up, then using tongs, flip it over and top the pizza.

Viola! Grilled pizza.

Excellent!

Thank you for the information John!

Chocolate choc chip marshmallow cookies, a la Mrs Fields:

My friend from work, Cindy, makes pottery on the side. She made me a sushi platter with a chopstick rest:



I was having spring rolls for dinner tonight:



So I used the sushi platter anyway:



rwj

Those look like mine! Even the stuffing ingredients- I always try to include some saifun, carrot, and greens. Have you tried chopped pea shoots for the green?

No, I haven't. I'll do that next time.

rwj

What's that whitish mass in the top right corner?

rwj

Looks like burrata to me. Wish I had a good, reliable source, I love the stuff but just can't get it (except for badly handled and spoiled Italian product at nosebleed prices).

Looks like burrata to me.

Indeed.

What do I win?

HI, All
Well, I pulled off the 65th birthday celebration for our friend of 25 years. Quite a feat w/o a functioning oven (AGAIN!). But everything was cooked to perfection. First, the ceviche.

Ceviche.jpg

Halibut and Scallop Ceviche

8 Sea Scallops
1/2 lb halibut filets
1 c chopped ginger
1/4 c whole peeled garlic cloves
2 stalks lemongrass, roughly chopped
2 kaffir lime leaves (optional)
1 Tbsp olive oil
10 oz can coconut milk
10 oz can coconut water
1/2 c fresh lime juice
1 jalapeno, finely diced
1/4 red onion, thinly sliced
1/4 tomato, diced
salt and freshly ground black pepper
1/4 c chopped cilantro (optional)
2 Tbsp coconut, toasted

Prepare grill for direct heat cooking. Thread scallops on soaked bamboo skewers, remove skin from halibut, lightly salt. Place each over hot coals and grill for 1-2 minutes per side (both should remain uncooked in the center). Remove from the grill and slice scallops into 3-4 pieces (about 1/4") each. Flake halibut with a fork to match size of scallops.

In a medium saucepan, combine ginger, garlic, lemongrass and kaffir lime leaves and saute in olive oil for about 5 minutes. Add cocomut milk and coconut ater and cook for another 10 minutes, until it becomes aromatic. Cool to room temperature and strain, discarding solids.

In a mixing bowl combine seafood, lime juice,e strained coconut liquid, jalapeno, red onion, season with salt and pepper and refrigerate about 2 hours before serving. Prior to serving, mix in diced tomato and chopped cilantro.

What beautiful food, RJ, Cynthia and Jo!

Jo, I don't know how you managed it all running up and down the stairs to the MIL's oven!

What is burrata? Is it like ricotta?

Thanks, Celia

Dinner tonight.

I apologize for the quality of the photos. I'll do better in the future.

Dinner 8 17 08-6.jpg

Dinner 8 17 08-2.jpg

Dinner 8 17 08SPFries.jpg

Dinner 8 17 08-5 copy.jpg

Dinner fit for a king, eh, Greg?

It looks wonderful, don't know why you're apologizing, the pics are great! Are they your own tomatoes?

Dinner fit for a king, eh, Greg?

It looks wonderful, don't know why you're apologizing, the pics are great! Are they your own tomatoes?

Thanks. Some mine, some my in-laws