MacKenzie Posted August 20, 2018 Report Share Posted August 20, 2018 (edited) Made a new recipe for pesto today using the mortar and pestle. This recipe only used 1 clove of garlic where my first batch used 4 cloves for the same amount of basil leaves. They both tasted very good, what can I say. One of these days I'll put it on a KK pizza. Off to make another batch. Done, this one I plan to give to a friend, it is better. I worked a little faster and perhaps that helped. Edited August 20, 2018 by MacKenzie 4 Quote Link to comment Share on other sites More sharing options...
tony b Posted August 20, 2018 Report Share Posted August 20, 2018 I applaud the effort, MacKenzie, but a food processor is soooo much easier! 2 Quote Link to comment Share on other sites More sharing options...
MacKenzie Posted August 21, 2018 Report Share Posted August 21, 2018 Did another batch of pesto today, this one is going to be frozen flat. Look at what came in the mail today- 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. 3 Quote Link to comment Share on other sites More sharing options...
MacKenzie Posted August 21, 2018 Report Share Posted August 21, 2018 (edited) 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- 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. Edited August 21, 2018 by MacKenzie 3 Quote Link to comment Share on other sites More sharing options...
MacKenzie Posted August 22, 2018 Report Share Posted August 22, 2018 On 8/20/2018 at 5:04 PM, tony b said: I applaud the effort, MacKenzie, but a food processor is soooo much easier! Here you go, Tony. I can't get enough of this stuff, I think I need an intervention. 1 Quote Link to comment Share on other sites More sharing options...
Aussie Ora Posted August 23, 2018 Report Share Posted August 23, 2018 Did a fresh clam pizza with arugula and a simple anchovy pie. My biggest fan preferred the anchovy pie. Me too. Awesome mate someone looks happy Outback kamado Bar and Grill Quote Link to comment Share on other sites More sharing options...
MacKenzie Posted August 23, 2018 Report Share Posted August 23, 2018 (edited) Sorry double post, not sure why it happened. Edited August 24, 2018 by MacKenzie Quote Link to comment Share on other sites More sharing options...
MacKenzie Posted August 23, 2018 Report Share Posted August 23, 2018 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. 2 Quote Link to comment Share on other sites More sharing options...
todc1963 Posted August 24, 2018 Report Share Posted August 24, 2018 That looks amazing @MacKenzie . Quote Link to comment Share on other sites More sharing options...
MacKenzie Posted August 24, 2018 Report Share Posted August 24, 2018 (edited) 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 August 24, 2018 by MacKenzie Quote Link to comment Share on other sites More sharing options...
MacKenzie Posted August 24, 2018 Report Share Posted August 24, 2018 Finally, fresh corn on the cob. @ Tony, 4 Quote Link to comment Share on other sites More sharing options...
Jon B. Posted August 24, 2018 Report Share Posted August 24, 2018 MacKenzie.....................................Curious, How did you cook it??? Quote Link to comment Share on other sites More sharing options...
MacKenzie Posted August 24, 2018 Report Share Posted August 24, 2018 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. 2 1 Quote Link to comment Share on other sites More sharing options...
tony b Posted August 24, 2018 Report Share Posted August 24, 2018 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. 2 Quote Link to comment Share on other sites More sharing options...
alimac23 Posted August 25, 2018 Report Share Posted August 25, 2018 More chicken and veggies tonight, the vegetable tray roasts veggies beautifully, the slots really help the airflow get them nice and charred: 3 Quote Link to comment Share on other sites More sharing options...
MacKenzie Posted August 25, 2018 Report Share Posted August 25, 2018 Dinner is looking deeelicious, alimac. 1 Quote Link to comment Share on other sites More sharing options...
alimac23 Posted August 25, 2018 Report Share Posted August 25, 2018 Dinner is looking deeelicious, alimac. Thanks MacKenzie! It certainly was, I had some Lillie Q Carolina sauce with the chicken which went very well! Quote Link to comment Share on other sites More sharing options...
Aussie Ora Posted August 25, 2018 Report Share Posted August 25, 2018 My second tomahawk turned out great.. . Outback kamado Bar and Grill 6 Quote Link to comment Share on other sites More sharing options...
alimac23 Posted August 25, 2018 Report Share Posted August 25, 2018 My second tomahawk turned out great.. . Outback kamado Bar and Grill That looks superb!! 1 Quote Link to comment Share on other sites More sharing options...
Aussie Ora Posted August 25, 2018 Report Share Posted August 25, 2018 That looks superb!! Cheers mateOutback kamado Bar and Grill Quote Link to comment Share on other sites More sharing options...
