Mexican style Tinga (modified) (continued)
i took some of the leftover mean and then actually fried it in a pan, letting the water go away and some crispness added to the meat. It is, what I think this was supposed to be. I short cut it last week. Served on a tostada, quite good. I’m not quite sure how you are supposed to eat it though.
Sam’s Pizza (Make Wednesday, bake Saturday)
The dough is so easy to make. its the rest that gives it more flavor. In my looking for mozzarella, I happened to stumbled across Buf. While I’d prefer to support a local group, this struck my interest. Buffalo mozzarella. So I picked up some. I was pretty happy with that choice. It was quite good, and finding out that it was from Columbia after the Grand Tour episode on Columbia was kind of funny.
The problem was it had more liquid content then I expected. It has been a while since I’ve made my own pizza. I did the steps of stabbing the tomatoes to drain out the liquid and all that, but with that and the it did leak out over the side and sabotaged the browning on the crust. My pizza is very good, I just need to watch the liquid level.
I used, cause I can be excessive, a bit of Salame di Manzo as the meat component.
Chorizo and Potato Stew
This recipe is not quite right. I bought the 2# of Spanish style chorizo (quite an expense). but after looking at what was going on, just cut up 1#. I did axe out the mushrooms and added a bit more potatoes (+1#, finishing off the bag). But even missing the pound of chorizo, it was quite good. With the sour cream to increase the richness, it made for a good dinner, and good leftovers.
La Quercia recommended using Borsellino salami for this I may just have to do that.
Lamb Burgers
I didn’t get a chance to go to the cheese shop, because my wife wanted to drive her through a winter storm, that arrived late. I dug out some leftover cheese and just happened to have some Flory’s Truckle. I pulled out some buns from the freezer and used my experienced 45 seconds in the microwave, and then on top of the toaster with the temp down low (warmed and the insides a little crisp). I cooked up the lamb and it was good. I know at some point I need to make some shepherd’s pie, but I also need to do it on a day where I have time (and the desire to do so).
Spaghetti with Carbonara (and chicken)
As we were snowed in a bit, I didn’t get a chance to go to the cheese shop to pick up the ingredients for this. Instead I pulled some Italian sausage out of the freezer and just made a simple sauce. The only issue was that I apparently ran out of red pepper flakes at some point. I used cayenne powder. It uh, tastes a bit off. Not bad but different. Probably not something I’ll do again, but it did need some heat. It has mellowed out a bit sitting in the fridge for a bit (2 days).
