It remains triple digit hot 
out here so I’m making low waste heat items. Last night was an instapot poached chicken, for taco salad. The dark meat was shredded with chili, lime and jalapenos while the white meat was mixed with taco seasoning, cocoa and dried onions. All the usual spectrum of garnish too.
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Made the red pepper paste from the pork and clam dish above, that stuff is great.
Did a different take on the pork and clams dish- roasted onions, pepper paste, white wine, roasted pork and octopus in the uuni.
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That octopus looks soooo good. I’ve done a paprika wine braise but the uni looks like it takes it to an entirely different level.
Wanted to have this old Brunello with my birthday coming up next week. So summer be damned as another berserker said. I made a short rib ragu.
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I had everything cooked before putting it in the Uuni. It cooked down the wine and charred up the octopus nicely, took about 3 minutes in the oven. I will do this again.
How hot was it? I thought Ooni temps meant that typical aluminum / stainless pans couldn’t be used in there? I’d be leery of putting nice All-Clad’s in there, but a small iron skillet might work just fine?
Looks like dinner on a Klingon battle cruiser! 
Batch of kimchi. Getting rid of the frozen paste from the last batch. I use these tiny dried sardines from the Japanese market (they’re stored in the fridge and a little sweet, maybe Tazukuri?)) instead of shrimp. I mixed in some white miso today, which I’ve never done before. The fermenting lids should be cranking by tomorrow morning.
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This one had the gas attachment hooked up so the temp could be controlled easier, thermometer said it was around 500, seemed like it was cooking way faster than that to me. First time i’ve used one with gas as the fuel. It was still cooking a pizza in around 1.5 min. Didn’t have a problem with the bottom of pizza crust burning but the cheese was browning way to fast. Worked great for crisping up some octopus, no problems with the All-Clad pan.
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I didn’t post the octopus pizza pic because I was thinking the same thing, not sure anyone would want to see that. Used the pepper paste as sauce with onions/pork and octopus. We devoured it.
Here it is-
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Looks fantastic!
Waiting for Sarah’s post!!!
I have relatives in town, and they wanted to celebrate my mother’s 90th birthday while they were here since they won’t be in town in October for her actual birthday.
I made Dorie Greenspan’s carrot cake recipe. It’s always a hit.
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Paella de Pollo y Chorizo servida con Do Fererro Albariño 2018 Cepas Vellas Rias Baixas.
Courtesy of Gourmets of Spain @Nola_Palomar
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Sauteed fantail sole, finished in the oven with almond slivers, lemon and ghee. Sauteed a little bok choy with 1/4 slice of bacon and grated ginger, then wilted in some spinach.
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2/3 of the bottle went into the braise. Pretty good overall. I used the Sheila Lukens / Silver Palate trick of adding a big dollop of currant jam to finish the beef for color, flavor, and glossiness.
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corn risotto, shrimp, fennel, basil oil
This was one of the best risottos ive ever made, the depth of corn flavor was really amazing. I saved my corn cobs for the last 6 weeks or so and then made a big batch of corn stock. I then used that stock to make a corn puree. Then I used that same stock to cook the rice and when it was finished I folded in the puree, butter and parmesan - insanely creamy and was almost vegan if not for the cheese and butter at the end. oh, and the shrimp too haha.
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Got some local grass fed beef short ribs. Browned off then sous vide 160º for a bit over 24hrs in a similar kasu/miso marinade I use for black cod, microplaned a clove of garlic and some ginger, white pepper and a little sesame oil (1/2 tbsp miso had enough salt so none added). Finished under the broiler basting a few times with the marinating sauce to get an umami bomb crust. Sauteed bok choy and especially the kimchi really worked as sides to cut the richness. Definitely going to make this one again.
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Shaved fennel on top?
