Round up.
Best we've found for doing pizza is a two step process. With pizza stones on the grill can get to over 600F which gives a nice crust jump and good colouring of the the under crust, leaves tops anemic so after four minutes on the stones, quarter turn each minute, they get cheese and go under the broiler until coloured to taste. Can do two at a time under the broiler.
Both started with just tomato sauce to go on the grill then fior di latte under the broiler, #1 just gets fresh basil after the broiler, a Margeritta, the second gets proscuitto, arugula and chili honey.
Buttermilk/tarragon brined rotisserie chicken with stir fried pak choi, sugar snaps, red peppers and asparagus, basmati rice. Takes half a carton of buttermilk to do a chicken so to use up the other half, panna cotta, that needs half a carton of heavy cream, complete the circle with butter chicken which uses up the heavy cream and leftover buttermilk chicken. Honey, ginger roasted rhubarb to top the panna cotta.
For the most local asparagus gets very lightly steamed, heated enough to melt butter then butter salt and pepper. My wife made asparagus soup the other day, so good i even ate the leftovers. Asparagus, small yellow potato, small Vidalia onion, fresh tarragon and chicken stock. Topped with the uncooked tips, chives and Aleppo pepper. Dubliner cheddar melted on sourdough side.
Tonight, grilled rib eye glazed with a Maggi/butter mix, stir fried shiitakes, asparagus and fresh ginger. Sauce of chicken stock, vermouth, soy sauce, Sambel Oelek and minced garlic, thickener. Basmati rice. Grilled the steak, while it rested rice cooked in 8 minutes and stir fry done, all comes together in a hurry, six minutes on the grill for the steak.
Garden is doing great, salad on the side...
Ciao, dave
