Author Topic: Your Crowd Pleaser  (Read 1390 times)

Andyxy and 1 Guest are viewing this topic.

Offline Tampa

  • Lifetime Member
  • Global Moderator
  • *
  • Posts: 1248
Re: Your Crowd Pleaser
« Reply #20 on: April 08, 2014, 03:16:12 PM »
LOL! I've gotten man hugs before for my pizzas but no kisses yet.
He is a really nice guy, if that helps, albeit a skosh over appreciative, IMO.
Dave


Offline bradtri

  • Registered User
  • Posts: 133
Re: Your Crowd Pleaser
« Reply #21 on: April 12, 2014, 02:32:50 PM »
+1 on the sausage/potato combo!!  We tried it today with a couple substitutions.  I have tarragon growing in the yard, so I substituted that for the fennel and used sweet potatoes instead of russet potatoes. 

Awesome!!

Offline Gags

  • Registered User
  • Posts: 186
  • Location: Huntington Beach, CA
Re: Your Crowd Pleaser
« Reply #22 on: April 15, 2014, 12:54:32 PM »
Also modified Everlast's a bit...

- Yukon Gold potatoes
- Thick cut bacon
- Caramelized Onion Cream sauce

It was definitely a crowd pleaser!
"I'd trade it all for just a little bit more"

Offline bradtri

  • Registered User
  • Posts: 133
Re: Your Crowd Pleaser
« Reply #23 on: April 15, 2014, 08:58:38 PM »
Here's my second try on this ... really liking this.  Thanks for the recipe Everlast!!  One secret ingredient is that I brushed some of the crust with CCCO prior to baking.  Who can guess what CCCO is?




Offline Gags

  • Registered User
  • Posts: 186
  • Location: Huntington Beach, CA
Re: Your Crowd Pleaser
« Reply #24 on: April 16, 2014, 01:18:56 PM »
Who can guess what CCCO is?

Your special blend of Crisco, canola, and corn oil?   :P

PS - nice looking pie!  Especially the crumb shot!
"I'd trade it all for just a little bit more"

Offline bradtri

  • Registered User
  • Posts: 133
Re: Your Crowd Pleaser
« Reply #25 on: Yesterday at 09:05:33 AM »
Gags - thanks, I thought that shot turned out nicely, too.

You were close on the guess ... CCCO  stands for Craig's Calabrian Chile Oil which I've been making lately...

Offline Gags

  • Registered User
  • Posts: 186
  • Location: Huntington Beach, CA
Re: Your Crowd Pleaser
« Reply #26 on: Yesterday at 11:25:20 AM »
I was wondering if chili oil might be part of it!
Nice touch!
"I'd trade it all for just a little bit more"

Offline Everlast

  • Registered User
  • Posts: 151
  • Location: Santa Barbara, CA
Re: Your Crowd Pleaser
« Reply #27 on: Yesterday at 05:44:31 PM »
Also modified Everlast's a bit...

- Yukon Gold potatoes
- Thick cut bacon
- Caramelized Onion Cream sauce

It was definitely a crowd pleaser!

Looks great! How did the rosemary and bacon go together?

Here's my second try on this ... really liking this.  Thanks for the recipe Everlast!!  One secret ingredient is that I brushed some of the crust with CCCO prior to baking.  Who can guess what CCCO is?

Spicy, sweet, and salty - nice combo. What did you think of the texture of the sweet potatoes?

Offline Gags

  • Registered User
  • Posts: 186
  • Location: Huntington Beach, CA
Re: Your Crowd Pleaser
« Reply #28 on: Yesterday at 05:56:52 PM »
Looks great! How did the rosemary and bacon go together?

I thought they worked well together!
When a sausage & pepper pie wasn't often requested when I offered it at the track a few weeks ago, I reasoned that Californians must not be all that crazy about sausage.  But I knew bacon would get their attention and it was very well received!
Thanks again for posting the crowd pleaser -- I like that we're all giving it a go and putting little twists on it!
"I'd trade it all for just a little bit more"

Offline bradtri

  • Registered User
  • Posts: 133
Re: Your Crowd Pleaser
« Reply #29 on: Today at 10:17:56 AM »
With the roasted, thin slices, the texture of the sweet potatoes is fairly similar to regular potatoes.  We try to use sweet potatoes whenever we can instead of regular just because they are healthier and aren't barraged with quite as many chemicals.

Also, I thought the orange color would provide some interest!!  I definitely liked the sweet flavor contrasting with a bit of heat in the sausage.