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Recipe courtesy of Lidia Bastianich's "Common Sense Italian Cooking" cookbook. Pork tenderloin, cubed into 2" chunks Red onion, quartered and separated into skewer size pieces Prunes (optional: macerated in marsala or port wine) Fresh bay leaves Olive oil Skewers (soaked in warm water) Crazy simple recipe but the sum flavor total surpasses the simple ingredient "parts"! Toss the pork chunks, red onion and fresh bay leaves in olive oil. Skewer the ingredients and course/kosher salt to taste then onto the KK grill until the pork is to medium doneness. To guild the lily, so to speak, I reduce marsala wine (port or late harvest red wine works too) about 75% to a syrup consistency to drizzle over the cooked kabobs right before serving. Lidia's, from the same Common Sense Italian Cooking, easy baked fennel bulb with cheese makes a wonderful side dish along with a leafy green salad. http://shopping.lidiasitaly.com/lidiascommonsenseitaliancooking.aspx

Nice looking kebabs! Yeah, pork and dried fruits go naturally together. I use a combo of dried apricots, prunes, currants, apples, and cherries in braised pork chops with red wine. Toss the fruit and wine into the food processor after the pork chops are done, then back into the pot and reduce down to make the sauce, mount it with a healthy dose of butter and you got some kind of killer hearty winter dinner there paired with dumplings or noodles.

Thanks all. dstr8: A few years ago, I got the book American Pie by Peter Reinhart. A great book which has a lot of dough recipes. I have tried most of them and I like them all - but this is by far my favorite. Here's the recipe: 22.5 oz all purpose flour (i use typo 00 but i've tried with the others and works fine, typo 00 stretches better) 1 oz semolina flour 1.75 teasp salt 1 teasp instant yeast 15.3 oz room temp water Mix at low for 4 min, then let sit for 10 min, then mix on med for about 8-10 min. Take it out, fold into a ball. At this point, I let it sit out in room temp for about 1 hour; turning it (stretching, folding, making into ball) 3 times, each 20 min apart. If you want to use it same day, keep it out for another 30 min. Place in fridge for 2 hours, then take out and let come to room temp for 2 hours before using. If using next day, put in fridge overnight and let come to room temp for 2 hours out of the fridge before using. Dough will stretch nicely if you are patient and give it time to relax between stretches. It is sticky so I just stretch it on parchment paper and put the pie and paper in the oven/KK. Doesn't transfer well from a peel. Re the potato pizza - I just thinly slice it with a mandolin and put it on raw. It cooks nicely in the hot oven. Don't over crowd it. Good luck and can't wait to see your pics. CeramicChef: Thanks for the kudos. I came up with the scallion/asparagus pizza when trying to get rid of left over stuff from another cook. As they say, necessity is the mother of creativity. The truffle oil is the key to this.

Is there a way to move your router? There are always options. When you get it, I suggest you get it completely set up before you try moving outside. You have to connect it to your home network before you'll know if it'll work outside anyway. How old is your router? Sometimes this is a side issue also. Sent from my iPad using Tapatalk