I use semolina on the peel to keep the dough from sticking.

Not as far as I know. Just got it off Amazon.

https://a.co/d/2nY5u7J

Wood works much, much better for putting the pizza in. The dough sticks badly to metal, in my experience. But metal is much easier to use for moving the pizza and taking it out.

Look I’m going to admit, egg salad sandwiches is are delicious. Add a bunch of black pepper and a dash of cayenne? Mmm.

For the macaroni and cheese, I used Chef Jean Pierre’s recipe here. I used about 7 ounces gruyere, 7 ounces white cheddar, and 2 ounces parmesan. For the topping, I used half a cup panko, half a cup of parmesan, some parsley, a bit of salt, and around 3 tbsp melted butter.

It turned out great.

For the macaroni and cheese, I used Chef Jean Pierre’s recipe here. I used about 7 ounces gruyere, 7 ounces white cheddar, and 2 ounces parmesan. For the topping, I used half a cup panko, half a cup of parmesan, some parsley, a bit of salt, and around 3 tbsp melted butter.

Personal Beef Wellingtons. Two servings.

Duxelles

• 8 ounces white mushrooms
• 1 shallot
• 2 cloves garlic
• 1 sprig thyme leaves
• 1 tbsp butter
• 2 tbsp brandy (I used whiskey this time, turned out great)
• Salt and pepper

1. Finely chop all the solid ingredients (food processor works great for this).
2. Heat butter over medium heat. Add mixture and saute a moment.
3. Add whiskey, salt, and pepper. Stir.
4. Saute 10-15 minutes or so, until the mixture is pretty dry.

Beef Wellingtons

• Duxelles
• 2 filet mignon steaks
• Salt and pepper
• Mustard
• 1 sheet frozen puff pastry (or make your own if you hate yourself)
• 4 slices prosciutto
• 2 egg yolks

1. Thaw a sheet of puff pastry per directions (40 minutes for mine).
2. Salt and pepper steaks.
3. Saute over high heat for 30-45 seconds on each side to sear. Let cool.
4. Slather mustard completely around each steak. English is the standard mustard to use, but I used Chinese because I couldn’t find English mustard, but 5. wanted something with a little bite to it.
5. Roll out puff pastry sheet until it’s large enough that half of it could wrap a single steak.
6. Cut puff pastry sheet in half lengthwise.
7. Place two slices prosciutto on each piece of pastry.
8. Place a mound of duxelles in the middle of each pastry (a quarter of what you have on each).
9. Place a steak on top of the duxelles.
10. Top each steak with half the remaining duxelles.
11. Fold puff pastry up and around the steaks, sealing the edges.
12. Wrap each constructed Wellington tightly in plastic wrap and place in fridge for 30-40 minutes (to help it keep its shape and stay sealed).
13. Preheat oven to 400 degrees.
14. Unwrap Wellingtons.
15. Beat 2 egg yolks and use as egg wash on the Wellingtons.
16. Score the top of each Wellington. I also sprinkled some crushed pink peppercorns on them.
17. Bake for 20-23 minutes, until pastry is golden brown.

Pink Peppercorn Sauce

• 1 shallot, sliced
• 1 clove garlic, smashed
• 2 sprigs thyme leaves
• 1/2 cup brandy (Again, I used whiskey)
• 2 cups beef stock
• 1 cup heavy cream
• 1 tablespoon mustard
• 2-3 tbsp pink peppercorns, lightly crushed

1. After searing beef in pan, add 2 tablespoons olive oil.
2. Add shallots, garlic, and thyme leaves. Saute 1-2 minutes.
3. Remove from heat. Add brandy.
4. Flambe. After flame dies down, return to heat.
5. Add stock. Reduce by half.
6. Strain out solids, return to heat.
7. Add cream and mustard.
8. Add pink peppercorns.
9. Reduce by half again.

I did not! I actually “made up” this recipe just using the recipe I used for a full beef Wellington before. I think I took that recipe from Tyler Florence; I know I got the cream sauce recipe from him, though it initially used green peppercorns.

I did use Jean Pierre’s recipe as a guide for the macaroni and cheese, though, ha!

Definitely. Will post then when I get to my computer.

I think that looks amazing. Wow! Do you have a recipe?

I got the sauce from an airport in Montana! Sorry, or I’d definitely be proud enough to post a recipe!

  160 grams warm water (90-100 F)
  1.25 tsp instant yeast
  15 grams dry milk powder
  0.5 tbsp sugar
  1 tbsp olive oil
  0.5 tsp salt
  2 cups AP flour
  6 tbsp butter

Mix the first four ingredients together in the bowl of a stand mixer. Let it sit until it gets foamy, about 5 minutes. Then add the olive oil and salt. Turn the mixer on low (with dough hook) and slowly add the flour. When it starts coming together, turn it up to medium low and let it go maybe 5 minutes or so, until the dough is pretty smooth and it’s cleaned itself off the sides of the bowl.

Put in a bowl, cover and let rise in a warm spot for 90 minutes.

Melt the butter and put half of it in a 9x13 pan.

Punch the dough down and shape it into a rectangle to fill the pan. Put it in the buttered pan and cover with another tbsp of melted butter. Cover and let rise another hour.

Preheat oven to 475 F.

Uncover the dough, and if you want, you can score the dough with a knife to make little indentations showing you where to cut later.

Bake until it’s golden across the top, about 13-15 minutes.

Immediately brush with the remaining melted butter. Then use as much topping as you’d like.

The topping was about 1.5 tbsp of Parmesan, 1/2 tbsp onion powder, a tsp garlic powder, 1/2 tsp oregano, and 1/2 tsp basil. This makes what ended up being too much topping, so I’d reduce everything a little or just don’t use the whole thing.

I was hoping to emulate Pizza Hut breadsticks! The ones I had at Pizza Hut when I worked there and could make them fresh were the best things.

I’ve never used an infrared sear station, so I’m not sure. Googling it, it’s supposed to be a really good way to get a sear, apparently? But no idea, personally.

It’s a Kamado, so it gets . . . hot. The temperature gauge maxes out at 900 F, and the manufacturer recommends a max of 750. Doing pizza on it, I’ve hit 800 intentionally, but that’s not great for the seals (which I’ve had to replace, lol). I have maxed out the thermometer before, because I walked away too long while trying to hit 800 for pizza, which means I’ve gone at least over 900, but I have no way of knowing how far. At that point fire is just blasting up out of the top vent and the whole thing looks like a jet engine. At that point, you un-stainless all your stainless steel, which is . . . annoying.

I was aiming for at least 600 for this sear, and just happened to catch it around 650. I didn’t notice a harsh flavor, but it’s possible that if a sear that hot was uniform instead of concentrated on those grill marks, it would’ve messed stuff up.

Dunno what to tell you, lol. The marks are from about 50 seconds each, because after 50 seconds on my timer, I grabbed the steak and turned it to get that second set of grill marks. Took a few seconds to get my glove on and get in there to grab the bone, so I’m estimating about a minute per set of marks, so about two minutes per side. Perhaps slightly less.

Get the grate up over 600 degrees and make sure that the iron itself has soaked in the heat, you’ll get dark grill marks very quickly.

Edit: The steak was over 100 degrees when put on to sear, so it’s not like it had to come up from refrigerator temperatures, either.

I grilled it nice and black, to make it amazing, lol.

Thank you!

It’s a 36 oz tomahawk ribeye. Salt, pepper, and herbs de provence. Let it sit for a few hours, then put it on a grill at around 225 F for just under an hour, until the steak got to 125. Took it off and got the grill up to 650, then grilled for about two minutes on each side. Rested and sliced.

Soft, but the edges are just slightly crispy where blackened.

Cut or break the broccoli into smallish pieces and toss with just a little bit of oil. For two servings this size I used about half a tablespoon total. Spread on a baking sheet you’ve sprayed with cooking spray or oiled. Salt and pepper. Roasted at 450 but about 20 minutes, but after 15 or so you need to start checking on it. Just take it as far as you want; I prefer removing pretty much just as I’m afraid any more will burn it.

Yep! Best way to cook meat if you’re not starting a grill!

Well that’s nice to hear, thanks!