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Everyday Misc Cooking Photos w/ details

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Did another batch of pesto today, this one is going to be frozen flat. Look at what came in the mail today-

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This company is new to me. I thought I'd give them a try, service has been great and those Zanzibar pepper corns have some kick to them. It is the only one I opened so far but the yellow of the turmeric is awesome. :) 

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I would like to try a pizza with some of the pesto that I made, here goes.

Take a Lebanese Mountain bread from the freezer, add some pesto, olive oil and some toppings and you have-

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This is a quick way to have a tasty pizza. :) Since the dough was previously baked the pizza came out with a nice crispy crust.

 

 

Pizza Done.jpg

Edited by MacKenzie
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Did another Lebanese Mountain bread pizza this evening. The crust is just so crispy and it is very very thin, it's amazing.

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Spread on some pesto and sprinkled on some olive oil.

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Toppings mushrooms, tomatoes, cured sumac seasoning, and green pepper Monterey Jack cheese.

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The cured sumac can be easily seen in this pix.

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On the KK.

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Done.

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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.

Edited by MacKenzie
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I am glad you asked, Jon. I've been waiting all winter to try a new to me method. It worked perfectly :smt060 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. :smt077

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.

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:smt041 Glad that you finally got some fresh corn, MacKenzie! 

My "go to" cooking method is still in the shucks/husks, onto the grill around 350F - 375F, direct. Turn them about every 15 - 20 minutes. Usually done in about 45 minutes. I like how they steam inside the husks, which adds a bit of flavor, similar to cooking in banana leaves. 

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