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Pascalpro

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Posts posted by Pascalpro

  3. Cedar planked stuffed salmon

    in Seafood

    Posted

    OK, besides what kind of salmon, what's in the stuffing - crab, rice, red onion, parsley (chervil?)

    Its Atlantic salmon, sorry for the lack of details Tony lol. Shrimp, pollock, mayo, bread crumbs. Monterey jack, rice and a bunch of spice like garlic powder and paprika

     

     

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    • Like 1

  13. Gioiaverde / Saccottini con porcini al Komado!

    in KK Cooking

    Posted

    10 hours ago, tony b said:

    Inquiring minds like ours just have to ask - how do you get those small shells off the grill when they're done without tearing them up? The ravioli are bigger and shouldn't be a problem, provided they are oiled up, but something small enough to lodge between the grate rails is another matter.

    Hello Tony!

    The trick lies in removing the pasta from the salted water pretty much 60 % done, rest in a bowl and add olive oil, enough so the pasta don't stick to the grill and not too much so you get far ups. The tools are precise tongs like the OXO  long tongs. I also use a flat silicone Louche to to stir them. And if you ask, from this cook, the Ravioli are more tricky as they can fall between the grills, the others where fine...

     

    Post some picks when you try!

  14. Gioiaverde / Saccottini con porcini al Komado!

    in KK Cooking

    Posted

    [mention=2914]Pascalpro[/mention] - WOWZERS!  This is a new one on me!  Grilled pasta.  I've never even considered such.  You've opened up a whole new set do ideas for me.  Thanks!
     
    Great pics and great looking plated shots.  Amazingly delicious I bet.  Bravo!

    Trying is believing you will love this new world... a classic is the lasagna!!35a21d88868ca510786dcae7cd2b8282.jpg


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    • Like 1

  17. Easter Filet Mignon

    in Beef

    Posted

    22 minutes ago, Bruce Pearson said:

    Steaks look great! Horseradish sauce oh boy I love that. Any chance you could post the receipt?

    Here you go my friend!, I dialled down on the cream and used 15%...

     

    Three Hots Horseradish Sauce

    Recipe from Steven Raichlen's Project Smoke

    This cream sauce owes its firepower to horseradish, mustard, and hot sauce. The whipped cream gives the sauce an airy consistency—you’ll like the way it melts into the hot meat.

    • ½ cup mayonnaise, preferably Hellmann’s or Best Foods
    • ½ cup prepared undrained horseradish or finely and freshly grated horseradish root
    • 1 tablespoon Dijon mustard
    • 1 teaspoon hot sauce (use your favorite; optional)
    • 1 cup heavy (whipping) cream
    • Coarse salt (sea or kosher) and freshly ground black pepper

    Step 1: Place the mayonnaise, horseradish, mustard, and hot sauce, if using, in a large bowl and whisk to mix.

    Step 2: Beat the cream to soft peaks in a chilled metal bowl using a stand or handheld mixer. Fold the whipped cream into the mayonnaise mixture. Gently stir in salt and pepper to taste. You can make and refrigerate the sauce up to an hour before serving.

     

    http://barbecuebible.com/recipe/three-hots-horseradish-sauce/

    • Like 3

  25. First Diavola Napoletana pizza on the KK

    in Techniques

    Posted

    First kick at the KK with my favorite, traditional Diavola Napoletana pizza. I fell in love with it after visiting Di Matteo Pizzeria a couple of years ago in Naples... Basic, San Marzano tomatoes, Mozzarella di Buffala, Genoa picante, basil and olive oil... Bellissima!!

    I used a pizza stone heat soaked at 550.

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    • Like 7
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