Iron Chef WAYCT - What Are You Cooking Today

[mclaincausey]

Calabrian chiles are bomb! They can be quite warm.

Love the Salsiccia from a local restaurant Bar Dough: red sauce, fennel sausage, rapini, castelvetrano olives, red onion,
fontina, aged mozzarella

My go-to pizza in general is pepperoni with pepperoncini, banana pepper, or some other pickled, sour pepper for  NY slice, and for Neapolitan style margherita, possibly with prosciutto and/or with oregano in place of basil if I'm in the mood. I have not made pizza at home though.

[twin]

The twins made this for dinner

[Giles]

Seville oranges bought back from Spain for me…..Marmalade will be made in the next couple of days....

[Giles]

Work from home they say, multi-task then I say…..

[Giles]

Stage 2:

Just waiting for @Sam to bring us some essentials* from the shop (oh, and some lemon juice, so I can finish cooking the marmalade)…

• We were in Japan last week, so have decided to self-isolate, if by a very slim chance, we do have CV, we don't want to take out all the staff with us 

[Sam]

Delivery complete! I'd like jar No1 and for it to be signed.

[Giles]

Thanks @Sam

[Giles]

So whilst the marmalade is boiling, we have a Temple Dhal going on the side…

[Giles]

[EJS]

Very nice, kitchen looks pretty amazing as well. Stuck indoors for a while this looks like a great idea, might try and find some seville oranges locally but chances are slim..

[DrPat]

[Giles]

Now, that looks good…..

[Eisenherz]

Looks delicious!

[Bfd70]

Polenta and spare rib ragu

[JDelage]

Lunch with my son: shrimps “a la plancha” with olive oil, garlic, and lemon, and “poireaux vinaigrette” (leaks poached in broth and served with a dressing of olive oil, garlic, coarse mustard, white wine vinegar, and some toasted pistachios).

[neph93]

Gambas a la plancha and gambas al ajillo are the t*ts. Very nice spread @JDelage, I especially love the garlic, present in both the form and amounts it should be.

[JDelage]

@neph93 Yeah, those shrimps are my go-to when I eat by myself. Easy and delicious.

As for garlic, I love it and it is also super healthy, so I tend to use it a lot.

[neph93]

I eat both these dishes a lot having been introduced to them as a child on Spanish beach holidays. They were my first meeting with copious amounts of garlic, oil and the dried African chili’s that the Portogeuse and Spanish like to use (especially in al ajillo). The garlic is always cut as you have done here.

[Madame Buttonfly]

Yummy looking prawns.  I'm getting hungry.  Giles is just cooking lunch, it's great having him home but after a couple of weeks I'm not going to be able to leave the house without getting the doorways widened  :o

[Giles]

3 out of 4 - I'll take that….Just need the yeast I ordered, or the Levain to mature, and I can start baking.....