Spicy Garlic Pasta

While I try to eat a low carb diet, once a month I allow myself a plate of pasta. Usually it’s some variation of my pesto angel hair dish. But I recently came across the following recipe and made it for my lunch today. It was fantastic. While the water for your pasta heats up, melt some butter in a skillet and then saute 2-3 cloves of freshly minced garlic and cook for a minute on a medium heat. Boil your pasta (mine takes 4 minutes). Add a tablespoon or two of your favorite hot sauce to the garlic. Top with the cooked, strained pasta. Add about a cup of grated parm. Toss. Add diced parsley and basil leaves. My herbs came fresh from my 3D printed hydroponics tower. Plate. I added some feta to mine....

Shortcut Spicy Pizza!

The shortcut is that I used Wegman’s dough, and Rao’s pizza sauce. I also used dried oregano, dried basil and shredded mozzarella. Normal I would use fresh herbs and fresh mozzarella. The spicy is from habanero pepper, hot italian sausage and crushed red pepper flakes. While pre-heating the oven to 500° (it was a rainy day, so no fun times with my new griddle tonight) I rolled out the dough (resting for a couple hours) onto my pizza stone, dusted with corn meal. I also pre-cooked the sausage and put it into a strainer to remove some grease. Then I brushed the edges with a melted butter/garlic powder mix. Onto this went half the small jar of Rao’s pizza sauce. Chopped onions, red bell pepper, sliced black olives and habanero pepper went on top....

Mahi Mahi Fish Tacos

Mahi Mahi Tacos! A Wegman’s run resulted with a couple beautiful Mahi fillets. Fish Taco Time! The fillets were seasoned with black pepper and Cajun seasoning,. Onions and orange bell peppers were caramelized on the Blackstone griddle, then the fish joined into the party. The tortillas were heated through till slightly toasted and then final construction included hydroponic lettuce, guacamole, pico de gallo, salsa verde, sour cream, the fish and a drizzle of aioli made with mayo, smoked paprika, garlic powder and cayenne. The result was a perfect fish...

Chicken Hibachi

My first Hibachi on my new Blackstone Griddle. I love cooking hibachi, but usually I do it on a couple cast iron skillets. So this is the first time on my new Blackstone. First, I made my rice. I’m not doing the ‘fried rice’ version of a hibachi, but if I was, I’d do this hours in advance and let it cool. This is my standard 1 1/2 cup of water, a little butter and 1 cup of jasmine rice, boiling, simmer 15 minutes and let rest for at least 5 minutes (at least). I made my home-made yum yum sauce days ago. My teriyaki sauce is simple. 1 cup of water, 1/4 cup of soy sauce, dice up some garlic and ginger, toss it in. Add some honey. I put in a little agave instead of traditional brown sugar. Add some black pepper. Cook down, strain. Thicken...

Griddle Pork Chops

I have a confession. I have been unfaithful. For years, decades, I have grilled, and had a close relationship with my grill. But then something new came into my life, something different, something wonderful. A new love. A special love. I now have a Blackstone Griddle. Tonight is a simple pork chop. Seasoned with my classic Don Rub (salt, pepper, onion powder, garlic powder, paprika, cayenne). Cooked high with olive oil, then moved to the cool side, watching the temps. So a BIG sear, then heating through. Once it hit 140, set to the side to rest. A tab of butter on top. Pre-boiled red potato was smashed and seasoned with truffle, finishing salt and course black pepper. This was served with a light salad. Life is...