Stay hungry my friends!

He once made a pizza from old shoes, oak leaves, and dead batteries just to beat Bobby Flay in a pizza throwdown with it. 

The most interesting pizza maker on his block

Separated at birth?

This crab is on a roll!!!

This is a take on the east coast's famous lobster roll.  Obviously I used crab instead of lobster, and I used canned lump crab meat, but it was still PFT!
Oh, and I made the hoagie rolls from scratch!

 

Crab Salad Mix

-1 16oz can lump crabmeat (or fresh crab meat if you can get it)

-1/2cup mayonaisse

-1 TBLS sweet chili sauce

-1 tsp lemon juice

-2 TBLS fine chopped onion

-2 TBLS fine chopped red pepper

-1 TBLS chopped green onion

-1/4 tsp salt

-1/4 tsp black pepper

-1/8 tsp cayenne

Mix all other ingredients, except for crab meat.  Gently fold in the crab meat, trying to keep crab in as large of chunks as possible.  Serve on soft bun with slice pickles, tomatoes, and crisp lettuce.

Some of ODR's PFT favorites!

Veal Picatta w/ Mushrooms and Linguine Carbonara

Chicken Parmesan

Sausage Calzone

Potato and Feta Cheese Pizza on Focaccia

Sausage and Jalapeno Kolaches

2nd attempt at meat pie mate.

I tried a more traditional recipe for this version.  It included;
-onions
-carrots
-celery
-peas
-mashed potatoes
-ground beef and ground turkey
-pork cutlets, cut into 1/2 pieces, floured, and sauteed in olive oil
-shredded cheese (I used smoked cheddar and pepper jack)
--puff pastry

I started by cooking off the beef and turkey, then adding the veggies till they were translucent.  I then mixed all the other ingredients together and seasoned with salt and pepper..

Half of puff pastry was formed in pie pan and baked covered with foil for 12-14 minutes.  Filled pie with meat filling and topped with other half of puff pastry.  Brushed top with eggwash and scored with tip of knife.

This meat pie thing is limitless on what you can do with it, and is quickly becoming my favorite cold weather, hearty homestyle favorite.  Puff pastry makes this addicting, though you can also use pie dough as well.

Meat Pie mate!

A guy I work with, who is from New Zealand, asked me, "hey mate, can you make me a meat pie"?  I replied, "what's a meat pie".  He then said, "don't make me hit you bloke"!  So after some googling, and some cleaning out of my refrigerator, I made this;

Basically, it's puff pastry filled with a really thick beef stew and topped with cheese.  I also read that you can use pie crust as well, but the puff pastry worked great here. You can buy the puff pastry or pie dough at the store, and if you can't cook, just buy some Dinty Moore for the filling.  Line your pan with the dough, cover with  foil, and bake at 350 for 12-14 minutes.  Fill baked shell with your choice of stew (that has most of the liquid strained out) and top with cheese of your choice.  Place another layer of pastry on top, crimp into pre-baked pastry, and score with the tip of a knife.  Brush with eggwash (1 egg 1 TBLS water) and bake at 400 for 15-20 minutes.

It's definitely PFT!

Spare rib recipe.

The spare ribs in the prior post were not made the traditional "smoking" way, they were baked, stewed, or some may say braised.  I coated them with a rib rub (use your favorite cause I have long forgot what I put in mine) and let sit in fridge overnight.  In the bottom of a cake pan or casserole dish, place some roughly chopped onion, carrots, and celery then cover with beef stock.  You can either cut the veggies big enough to support the spare ribs, or you can put a cooling rack on top to support them.  Put seasoned ribs on top and cover the pan with foil.  Place pan in a 250 degree oven and let bake for 2 1/2 to 3 hours.  Take ribs out (reserve liquid in bottom of pan to make a nice sauce or gravy) and coat with your choice of BBQ sauce.  Bake in oven at 400 degrees or under broiler until sauce starts to caramelize.

Don't tell Sunshine, but I think these would best his smoked ribs in a blind taste test.  Oh hell, what do I care, tell him.

Kick ass potato salad, and Bbq spareribs too.

I have struggled with making potato salad for years and years. I have tried different potatoes, different dressings, multiple cooking techniques, and more.  I finally decided to try the way I was originally taught while working at The County Line Bbq  http://www.countyline.com/index-2.html  more than 20 years ago.  They always boiled the whole potatoes with skin on till they were just tender (fork penetrates potato with low to medium resistance).  (for some reason, cooking them in their jackets (skins) make the potatoes taste more creamy)  You then drain the potatoes and let them cool just enough till you can handle the potatoes and peel them with easily with the side of a fork.  Then you cut them into 1/2 inch pieces, place them in a bowl and toss with your desired type of dressing and vegetables.  I cannot tell you what is best, as it is very subjective, but this is what I added (amounts vary);

3 90 ct potatoes
3/4 cup mayonnaise
1 TBLS mustard
1 tsp Dijon mustard
1 tsp dill weed
1 tsp salt (divided in half)
1 tsp pepper (divided in half)
2 TBLS apple cider vinegar
1/3 cup chopped celery
1/3 cup chopped onion
1/4 cup chopped dill pickle
1/8 cup chopped green onions

-as mentioned, boil potatoes just to tender, let sit for 5-10 minutes, peel, and chop into 1/2" pieces
-season potatoes with half of the salt and pepper
-mix all other ingredients in bowl
-gently toss all ingredients together and chill for at least 4 hours

I would like to emphasize that the key to a good potato salad is cooking the potatoes in their skins and seasoning while warm.

These meatballs look PFT!!!