MacKenzie

Normally I wouldn't be interested in this but the spices got my attention and I decided to give it a go. Spices are mixed in with the garlic, onion and cauliflower. Ready to roast on the 375F KK. Cauliflower is roasted and the beans are added. I'm waiting and ready, the aroma is wonderful. Added pine nuts and had a few ground cherries so put them on the plate. The greenery was supposed to be coriander leaves but they looks so wilted I left them at the store. I used pea greens instead. Added a couple of cherry tomatoes from the garden. I really like this dish and will be making it again. Spiced Roast Cauliflower with Coriander Leaf A gorgeous, sticky, earthy-red mixture of spices which sort of caramelize on the bottom of the baking tray, turning this from something ordinary into something very special. Serves 2 as a main meal, or 4 as a light meal/starter cauliflower 1, broken into bite-sized chunks onion 1 medium, finely sliced smoked paprika 1 tsp ground cumin 1 tsp ground coriander ½ tsp garlic 3 cloves, crushed olive oil 4 tbsp fine sea salt ½ tsp butter beans, haricot or cannellini 1 tin, drained and rinsed Juice of half a lemon fresh coriander 1 small bunch, leaves only Preheat the oven to 375F fan/gas mark 6. Put all the ingredients except the beans, lemon juice and fresh coriander into a mixing bowl and mix together with your hands until everything is evenly coated with oil and spices. Transfer to a baking tray and bake in the centre of the oven for 25-30 minutes, until just tender and starting to crisp around the edges. Remove from the oven, add the beans and lemon juice, toss everything gently, then return to the oven for a few minutes, just until the beans are warm. Divide the coriander between the plates and place the cauliflower on top, making sure you scrape all the juices and spices off the tray. Serve with chunks of fresh bread. Top with pine nuts. https://www.theguardian.com/food/2018/sep/02/anja-dunk-spiced-cauliflower-strammer-max-apple-cake-recipes

It might be fun to play with but I'd suspect if you seriously want to roast coffee beans the best way would be a dedicated bean roaster. I just don't see how one would get the control over the beans from the KK.

Yes, nice colour on the pumpkin and I know the chicken and corn are delicious too.:)

alimac, your bacon is looking really delicious.

Tony, you must have had fun with that cook because it looks awesome. Fantastic dinner.

I just can't get enough of these Lebanese Mountain Bread Pizzas. These are fresh tomatoes just out of the garden and the I used pesto instead of tomato sauce.

alimac, those two cooks look lovely. I hope you realize that cured and smoked on the KK bacon is very addictive. I've been making it for years, no more store bought for me.

Wow, Scott, what a beauty. Just wait until you taste the food, it will also be awesome.

Say, "Goodbye." to your food.

Made a sauce from lime juice, light brown sugar and pomegranate molasses for some chicken that I had previously roasted on the KK. Also did some skillet roasted potatoes with rosemary and lucky to find some suitable beet greens from the garden.

Those aren't very good odds on the toys. I hope the turn around is speedy. Now that's a knife that needs to be respected. [emoji4]

What a story and it has a fairy-tale ending. Gorgeous KK.

CK, sure looks like a winner.

allimac, your lamb roast looks lovely, beautiful.

I hope you are saving a slice for me, but I doubt there was any left, it looks sooooo good.:)

Just look at that crumb.

sf, I'll bet they were impressed, your cook looks wonderful.

Dinner is looking deeelicious, alimac.

I think, Max must have been very interested in your new grill. When you cook him some chicken you will find it to be very moist and it's an easy cook. [emoji4]

Welcome, Josh. I just bet you are thrilled with your new cooker.

I am glad you asked, Jon. I've been waiting all winter to try a new to me method. It worked perfectly and when you take out a cob to eat it is not so piping hot that it burns your mouth because you can't wait a couple of minutes to let it cool. Cook’s Country Cooked Corn on the Cob 6 cobs of corn 4 qts. of water brought to a rolling boil. Add 6 cobs of corn and shut the burner off. Let it sit for 10 mins. Corn will then be ready to eat, can leave the rest of the cobs in the water up to 30 mins. without it overcooking. If doing 8 cobs let the cobs sit for 15 mins. before eating. For more cobs than 8 use 2 pots. The sweet spot for corn is 150F -170F.

Finally, fresh corn on the cob. @ Tony,

Thanks, todc, I really like this pizza. It is so easy because when I make the Mountain bread I get 5 pieces and they can be frozen as they were tonight. You put it out of the freezer, thaw and start with the toppings. No need to heat soak the KK. I just set the pizza on a cold case iron pan and when the KK is up to 375-400 F put it on the upper grill. All I need is to get the topping to cook and melt the cheese. The crust is like a crispy cracker.

Did another Lebanese Mountain bread pizza this evening. The crust is just so crispy and it is very very thin, it's amazing. Spread on some pesto and sprinkled on some olive oil. Toppings mushrooms, tomatoes, cured sumac seasoning, and green pepper Monterey Jack cheese. The cured sumac can be easily seen in this pix. On the KK. Done.

Sorry double post, not sure why it happened.