Took a bite at a restaurant and I asked the chef some questions. I made it at home!

Jewish Brisket. Basically a pot roast. OY VEY!

http://forums.pelicanparts.com/uploa...1618786390.jpg

Breakfast was Huevos Rancheros


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Being that you’re from El Paso, I figure you grew up eating huevos rancheros, as I did.

I find it interesting that there are so many green chilies in your sauce, and also those look like flour tortillas, not corn. My sauces are always primarily tomato-based, with either Serranos or habaneros providing the heat.

Soft fried corn tortillas, under the eggs.

Your dish reminds me of San Antonio...

A small 'Zaa, 24 hour ferment with the dough ,00 Caputo,

San Marzanos, Mozz, and some garlic scape pesto from last August, found in a vacuum bag in my freezer...

It's an app.. she who must be obeyed wants to eat out soooo..

Going out for Sushi tonight.. first time in 12 months..

Zaa

http://forums.pelicanparts.com/uploa...1618787063.jpg

Son of a gun! After I announce that I'm going to cook a pork shoulder, your ass shows up to out do me!

Okay, a few pics to show the hard work I put into this.

First, cross cut the fat and spice the shoulder....

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Then cook at 275 for 6 hours....

http://forums.pelicanparts.com/uploa...1618787413.jpg
Then, the magic happens. The chicharron......

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Ooops, I forgot the "I'm read for my close-up Mr. DeMille" shot.."

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Later, if I'm not passed out from a food coma, I'll post a pic with the homemade Klosse (potato balls) and creamed savoy cabbage with nutmeg (it tastes better than it sounds).

fried shrimp

my wife can cook

http://forums.pelicanparts.com/uploa...1618788328.jpg

Craig, you win the Food Internet for the day. Looks absolutely amazing!

I’ve never loved corn tortillas that much. Not under a plate of eggs. Too much carbs since I consider a flour tortilla a “utensil “

My sauce is a copy of a version form an El Paso restaurant called Frankies Diner. It’s a green sauce. It so good there. I have 7 quarts of the red stuff frozen in my freezer, whixj is also great over eggs. Most ranchero sauces from my home town are more New Mexican types. Green sauce.

This looks awesome!

http://forums.pelicanparts.com/uploa...1618790763.jpg
http://forums.pelicanparts.com/uploa...1618790763.jpg

Tim, if you can find Liuzzi Cheese ricotta and buffalo mozzarella down by you, definitely pick some up for your amazing pizzas. It's a CT company so I imagine you can. Each is like visiting Italy. I grew up in CT with off the boat Italian grandparents where most Sundays a 20 foot long table was filled the freshest homemade that day pastas, sauces, salads picked out of the garden by us kids, and bread made that day, etc.

This place takes you back in time.

Liuzzi Gourmet Food Market

Okay, final product....

Crispy pork, Klosse (Potato balls/ Knodel) and Wishing (creamed cabbage).

Already ate and feeling like I'm going to fall into a deep sleep.

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Still have a few indy spots that make cheese daily..

I loosely follow this recipe. I have never felt it was too salty at all.

https://jesspryles.com/recipe/how-to-make-bacon/

Well, I planted a seed. Perhaps "she" will get a screen name and explain, but I think it would be nearly like a cooking show. Baking is about following direction EXACTLY. Cooking is more expressive. She did speak of 'balance' in cooking today, consistent with her yoga discipline.

And today's offering is an example. Fried lamb chops. Then she "stir fried" bacon and tomatoes in the pan and added some garlic and vinegar, the kale. And so, we had two heavy-ish complex items on the plat. And to balance that out, we had yellow potatoes and a pea and carrot dish with mint-infused butter. "She" hit another bullseye.

http://forums.pelicanparts.com/uploa...1618799606.jpg
http://forums.pelicanparts.com/uploa...1618799606.jpg

It is weird, when I am on my phone it looks like the pics loaded but they did not. This was Fridays festivities. I finally figured out how to get the BGE really hot, makes short work of cooking a pie, like 5-6 minutes at 600°.

http://forums.pelicanparts.com/uploa...1618828658.jpg
http://forums.pelicanparts.com/uploa...1618828658.jpg
http://forums.pelicanparts.com/uploa...1618828658.jpg

...and tonight's fare was fried pork chops. These are locally sourced, Farmer's Market, from a happy pig. There IS a difference....

...with spinach/creme/butter/flour/nutmeg/cayenne and sharp cheddar cheese on top, baked, with barley/asparagus/sugar snap peas/carrots/celery cooked in chicken broth and dressed with lemon/dill/garlic.

http://forums.pelicanparts.com/uploa...1618886665.jpg
http://forums.pelicanparts.com/uploa...1618886665.jpg
http://forums.pelicanparts.com/uploa...1618886665.jpg


And by the way, stepped on the scale a few days ago. 168 lbs.

i had an early dinner..actually lunch

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Guess who's back....

It all came together and I knocked it out of the park...

48 hour fermented dough...

00 Caputo flour, no knead dough.. easily extensible...

Screaming hot pizza oven... 900 deg F.

http://forums.pelicanparts.com/uploa...1618959932.jpg


Zaa cooks in a little over a minute

http://forums.pelicanparts.com/uploa...1618959557.jpg

Some bling on my stand mixer


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