Pizza Pie In The Sky

Pizza - who doesn't like pizza and who ever doesnt like pizza is a freak and has no business reading this post so if thats you - toodles.

I made a few pizzas, a clam pizza or two a tomato pie and a garlic pie.

 The greatest thing about this grill his how blazing hot it gets. I have two types of pizza stones and the grill is big enough to accommodate them both and neither one is hotter than the other, they are both blazing hot.

 The only thing left to do now is slice them up, pour a cold beverage and enjoy.

Tropical Flavors in Sub Tropical Town

It is not a well known fact but New York City is considered sub tropical in the summer time and if any of you have ever been here at that time you would most definitely agree. In order to honor the pending tropical heat wave that will soon be upon us I made some ribs and some big fat prawns.

The ribs were slathered in a garlic and ginger with pineapple and vegetable oil emulsion (I put everything in the blender and it got thick like a mayonnaise) then wrapped up the coated ribs in banana leaves and then in foil and cooked until tender and delicious. The prawns were tossed with a little seasoned salt and thrown directly on the grill near the end of the cooking time for the ribs. 

There is something about the banana leaf that both adds flavor and helps tenderize the meat - its awesome because it feels like super secret trick.

chicken - its whats for dinner

Check out my latest post for Char-Broil - I call it Malibu Chicken!

Breakfast - CCC (Creative Cooking Crew Challenge)

This months challenge for The Creative Cooking Crew is BREAKFAST - now if you have been following this blog even a little bit you will know just how fond I am of breakfast and brunch and brinner (which is Breakfast for Dinner). I love to make poached eggs.

Eggs benedict with quail eggs, steak, shrimp, wilted spinach asparagus and a salad of grape tomatoes and cucumbers. This is a breakfast sure to delight even the most seasoned of "brunchers" with its wonderfully seasonal variety.

 

I froze the steak so that I could cut it into perfect little squares and then I grilled it while it was still a little frozen so I could get it nicely rare while still giving it deep grill marks. If you have never poached a quail egg before let me just tell you that it happens in less than a minute so be prepared. This breakfast  was a hit and I would serve this to anyone at anytime. Thanks again Creative Cooking Crew for another great challenge.

Lets throw one more into the mix - this was so good I had to make it again.

Check Out My Latest Post For Char-Broil - RIBS BABY

As a Char-Broil All Star I am fortunate enough to be around some of the best BBQ people out there and I have to say that a little bit of it has rubbed off on me - check out my latest post - all about the tasty rib - a chocolate and thyme tasty rib with a nice grilled apple finishing sauce -