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Full day of cooking Jambalaya today. Scallops, Shrimp, Venison Sausage, Pork Belly and Chicken Jambalaya topped with Jalapeño Purée Relish with Roasted Red & Yellow Peppers and Roasted Garlic It was a fun day with an 8-hour Slow Cooker Louisiana Hot Pot to cook the pork belly, smoked venison sausage, and chicken. Slow cooker ingredients were (1) onion, (2) cloves of garlic, celery salt, smoked paprika, liquid smoke, chili powder, cayenne, juice of (1) passion fruit and other spices. I included a big hunk of 2-house smoked beef to stew and provide extra fat. Air-fryer used to cook corn with husk, roasted jalapeños and bell peppers to remove the skin, and to darken the shrimp and scallops. And zydeco music all day long! — view on Instagram https://ift.tt/2Tmkd94

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Today is Louisiana Day at the house. Zydeco music all day…slow-cooker Louisiana Meat pot with venison Suisse, pork belly, chicken and a hunk of 2-hour smoked sobrecostilla, to be used for jambalaya…air-fried corn, roasted jalapeño and sweet pepper relish. And the jambalaya is still to come. Who says quarantine can’t be fun. — view on Instagram https://ift.tt/2UY3TvK

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I haven’t seen Alexander in 5 months so I finally had to use the San Marzano tomatoes he planted. We starved these tomatoes with little water, so they were only about 2 inches long but blood red throughout and sweet like tomato candy. For the pizza, it was baked in the oven but with lit apple wood to give it a smokey flavor. I’ve only eaten 1 pizza in my life that is better than any pizza I make myself (Vesuvio’s in West Milford, NJ). But with these sweet tomatoes and fragrant basil, this one tops the list. — view on Instagram https://ift.tt/3esRE0P

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