For a...um...change, I thought I'd grill some Small Spuds; note the preponderance of these potatoes were of the Purpley persuasion.



While I've never met a Potato I didn't LUV, Purple Spuds don't crisp up in what one might deem a...um...conventional manner, a manner to which Spud Grillers are accustomed.

Good thing them there others responded well...
The Gotch

@karstopography, we LUV us some Grilled Sweet Peppers!

Upon regaling the lovely and long suffering Mrs. Gotch of your Cream Cheese/Cheddar Cheese stuffed Peppers, she insists I find out how to compile them; the former topped by the latter?

The Gotch

@Cornelius_Gotchberg on the stuffed peppers, I put a spoonful of cream cheese in each followed with another of the cheddar. We also sprinkled a little Goya Adobo seasoning on each, that’s really mostly salt, with some finely ground garlic powder, and oregano.

I was running a little low on cream cheese so I put probably as much cheddar in the peppers as cream cheese and we liked it that way.

I don't always make a sandwich but when I do.
Here is a loaf out in the proofing chamber AKA garage.
Ingredients are.
Yeast proofed in water with a little sugar.
About 3 teaspoons to 1/3 cup of water.
Two cups measured not weighed semolina flour.
5 chopped pepperocini fresh picked.
1 Teaspoon freshly ground black pepper.
1 Teaspoon salt.
1 Teaspoon sugar.
2 Teaspoons crushed Mexican oregano.
Used water by the tablespoon while kneading to get a stiff dough.
On parchment paper rolled in semolina.
Slathered in vegetable oil.
Probably a total flop.
But we shall see.

Bread ready for the oven at 440F.
Set timer for 20 minutes.
Yeast kept in refrigerator and is 2 years old.
I use the Red Star brand in the jar.

Out of the oven.
Slathered with butter and put on broil to get golden crust.

@worth1 "I don't always make a sandwich but when I do."

'Tis the season!

The lovely and long suffering Mrs. Gotch made a Summer Samitch the other night on Greek Flatbread with Cream Cheese, fresh sliced Sweet Success Cuke, fresh cut SOTW tomato (1st of the season!), Pepperoncini, & Romaine Lettuce.

MARVELOUSLY crunchy!

The Gotch

@karstopography; what kinda heat you's using--high, medium, low, indirect?

We prefer ours just-to-the-firm-side-of-al-dente: Enough to unlock that unsurpassed sweetness which only grilling will, but not so much that they lose that enviable crunch and get (horrors!) wimpy.

The Gotch

Some thinly sliced rare tri tip with salt added and back in the refrigerator marinating with some dry vermouth.
Salted ripe pablano strips.
Salted onion strips.
Both in sandwich bags.
Sounds like a lot of salt but it isn't.
Going to make one killer sandwich.

Cornelius_Gotchberg wrote: ↑Sat Jul 30, 2022 12:23 pm @karstopography; what kinda heat you's using--high, medium, low, indirect?

We prefer ours just-to-the-firm-side-of-al-dente: Enough to unlock that unsurpassed sweetness which only grilling will, but not so much that they lose that enviable crunch and get (horrors!) wimpy.

The Gotch

I put these at the edge of the grill off away from the hot charcoal. The heat was pretty medium to medium low already since I was doing sausage and boudin. I’d say these peppers were about like you said, not limp, not raw, someplace in between.

Not cooking at all. Lunch was a giant tomato from the garden, stuffed with chicken salad, a side of chips and a peach. Summer on a plate and it was delicious, as simple as it was.

This was a bad idea.
Really bad.

Decided to cook after all. I guess I am on a pizza kick. Don't know if I will have tomatoes much longer so I am going to enjoy every one I get right now. I added chiopped Jalapeno to one side and chopped Serrano to the other, both from the garden. I like the taste of the Jalapeno but the heat from the Serrano better. Would someone out there please come up with a Jalapeno with the heat of a Serrano for me ?

What’s for dinner!

@Sue_CT I am growing the one linked below and it has quite a bit more heat than your typical jalapeño. Maybe you could get this one to cross with a regular jalapeño and get something in the range of a serrano. I may have a few seeds to share for next year if you are interested. And the Jalamundo they have listed has some higher heat levels than regular jalapeño's.

https://www.sandiaseed.com/products/num ... e-jalapeno

I made some "sloppers" tonight, which is a popular item here in Southern Colorado. It consists of an open faced cheeseburger in a bowl covered with homemade green chile with some shredded cheese and diced onions sprinkled on top, similar to the picture below. And I can add some crinkle fries to the chile or serve them on the side.

Pondgardener, that is a little hotter than I would chop up and put on a pizza. I wonder if they have developed any varieties in between? I use Thai chillies that are probably around there but I saute them in oil and then cook shrimp and pasta in the oil. I might be able to do something like that and drizzle it on the pizza maybe. Do yours other than the heat have the flavor of a standard Jalapeno or is that a little different, too?

@Sue_CT I have grown the Jalamundo from seed that Sandia sells and it has the jalapeño flavor with quite a bit more heat. But I live in a semi-arid location that could alter the heat somewhat. I use the Orange Spice to give things I can like salsa, Ro-tel and a V-8 knockoff some extra kick. I may dehydrate some this year and grind them up like I do with the cayennes and habaneros I grow.

I finally have the beginnings of my first home grown Thai Chillies, too! Hope I get more if those darned Asiatic Beetles would stop chowing down on the leaves. I usually put them in a shrimp pasta dish. I am thinking I might get creative with shrimp and Thai Chillies on a pizza! Never made pizza with shrimp before. My pizza cooks very fast on a well preheated stone in a 550 degree oven and cooks in 5 minutes. Anyone cook shrimp pizza know if I would need to precook the shrimp a bit? I am thinking 5 minutes in an oven that hot might be all that is needed and I could marinate them a bit first and put them on raw.

Thai chilies

@Sue_CT NICE lookin' pie, above! The image is of a tray each of Zoodles and shredded Zuke that was dried in the grill last night, which the lovely and long suffering Mrs. Gotch will be compiling for Zuke Crust Pizza.
The Gotch

I tried zoodles for the first time recently and I really liked them, but found them too expensive. If I could grow my own zucchini any more that would be one thing, but the squash vine borers are so bad it took 5 years of no harvest to get me to give up, despite everything I tried to outwit them. Grocery stores are charging 1.49/lb and up for zucchini and a package of zoodles that cook down for one or two pasta equilavlent servings sells for 5.00. I made Shrimp with Zoodles and it cost over 13.00! That was 1-2 servings buying the shrimp at Costco and a package of Zoodles. Enjoy those! I am a bit jealous. I would like to experiment with them a bit more. Post a pic of the pizza.