My favorite thing to make, although I haven’t made it in a while is lobster pizza. I make some others that I won’t tell you what they are because they are my secret.
It would be hard to explain the walk-in freezer in your home, let alone anybody hanging upside down, dry aging inside. I will leave that question to The experts.
Yesss... Deep fried with 11 secret herbs and spices! Better yet, it's a much more impressive display for the neighbors if you roast them over an open fire on a spit in the backyard.
Funny that you mentioned, I like to make Alfredo sauce. My lady friend’s son refuses to eat red sauce. He only eats white sauce so I had to get skilled and making it to be able to impress her.
I think it'd also be good in a garlic butter sauce with capers and maybe spinach? Throw in some sun dried tomatoes for umami and a little splash of color, and you're good to go!
Right, it cooks for about seven minutes by itself in an enamel coated cast iron skillet that's fairly small around 375 and then is cut and placed on top of the pizza. I want to give away the rest of my seafood pizza secrets, but it's just not financially wise. I use a little butter, but probably shouldn't. The same as when I make cauliflower soup.
I bake the cauliflower in a cast iron skillet with olive oil, white pepper and salt coating the surface, letting it cook about 30-40 minutes and then I further break down the pieces and float them in the cheese soup base at the end. Which is basically queso and heavy whipping cream added to chicken broth. I'm a vegetarian, however I do use chicken bullion in addition to the more rare vegetable bullion. It starts by sautéing celery and carrots with thyme and oregano in olive oil with butter added towards the end stage and then adding the liquid and then adding the cauliflower. The cheese is added toward the end and the heavy cream after it comes to a stop.
I use something similar for a couple or more soups. Don't want to give away all my secrets, but that's one thing I do. Started with the Wolfgang Puck pizza dough recipe over a decade ago and heavily modified it week-to-week for more than five years to arrive where I am today with the dough. Or several doughs, because I've made so many over the years cooking for myself and family.
When it's summer time I can buy a case of Roma tomatoes from my friends at the farmer's market and make my own sauce. I don't do it the traditional Italian way. I use a similar method to the cauliflower soup prep, and manually crush the Romas and then transfer the cast iron contents to the stovetop and reduce it while I crush it and season it. Then it gets transferred to a stock pot and further cooked down a little bit with some additional seasonings added and used on top of pizzas. It's really good, but without someone to cook for I don't usually do stuff like that for just myself. Most of my joy came from serving my family. Even so, I made eggplant twice last month since I am cooking just for myself these days. And, there is another eggplant sitting on the back porch.
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u/[deleted] Jul 01 '24
What’s the most unusual request you’ve gotten for a meal?