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Love it when wife leaves town.

Did you make those? I need a good recipe.

Did you make those? I need a good recipe.

Yes. I used Kenji's recipe, which I've attached as a PDF. We used store-bought pizza sauce and sausage, and just pre-shredded mozz and some mushrooms. 

His recipe calls for a cold ferment of up to 3-5 days of the dough, followed by an overnight cure of the rolled-out dough at room temp. We were scrambling to make a weekend menu on Wednesday after we'd decided to scrap the trip, so obviously I didn't do that. I made the dough Thurs evening, let the dough balls rest overnight in the fridge, rest on the countertop for a few hours Fri morning, rolled them out around noon, and we cooked them at ~6:30. 

Next time (and there will be a next time), we'll plan ahead and I'll try to follow the timing from the recipe. 

One thing I might do is actually increase the dough recipe so a 14" pizza has a LITTLE bit thicker dough. It seems like this makes a dough that's maybe 1/8" thick. The place I grew up eating this style pizza, in Glen Ellyn IL, seemed to be a little bit thicker and more substantial than this was. 

But otherwise I found the recipe pretty solid. 

Here's his YT video on it:


https://www.youtube.com/watch?v=hhLe5o7Fm5s

Thanks!

I like mine cracker thin. What place in GE did you go to?

Barone's
Barone's. 

So... How would you make something like this?



It's from Brooke Williamson's restaurant. We went there for my wife and her friends as a combined b-day as 3 of them have Dec birthdays. One of her friends ordered the pork shank and I'm challenging myself to try to replicate it.

I can't find a copycat recipe online. I'm finding recipes for glazed (braised) pork shank, and recipes for molasses/mustard glazes on pork, and thinking I'm going to try to combine the two and see what I come up with...

This is what it looks like if that helps...

And here we go:



Used herbed couscous instead of herbed barley, and a selection of roasted root vegetables (carrot, beet, sweet potato). 

I don't know if I ever posted about my failed version of this recipe, but this one was a success. 

I did a 24 hour sous vide bath with the shanks seasoned with S&P and a 50/50 mix of molasses and dijon in the bag. 

I then pulled them out and let them go about an hour, indirect, on the grill. Half of that to let the surface dry and get a little color, and the other half to apply the glaze and let it set. For that the glaze was 1/2c molasses, 1/2c mixed mustard (some dijon, some coarse ground IPA mustard I had), and 2 tsp garlic powder. 

In the future I'll let it go even longer in the sous vide (probably 36 hours). It was tender, but it could be even more so. And I'll run the grill a little cooler and go longer. I think I was up near 375, and with the molasses in the glaze, I should probably be <300 to avoid a little bit of burning the sugars...

But I think it's a winner!

I'd eat that.