Beef Wellington Beef Wellington is the main course for Thanksgiving Dinner 2018. A few days before the holiday, I bought a beautiful piece of whole beef tenderloin from Costco, and trimmed it myself. I then tied the Chateaubriand with kitchen twine and let it sit in frig over night. The next day, which was the day before the holiday, I started to make the beef wellington. Since it can rest in refrigerator for 24 hours before baking, this is a perfect dish to pre-assemble. Searing Tenderloin First, season the tenderloin with kosher salt and freshly ground black pepper. Heat a cast iron skillet to very hot, and add a little…

Grilled Pizza Grilled pizza, wow! The intense heat of a grill produced blistering, bubbly, crispy crust. You can never get this in any oven at home. For the grill, I don’t even need a pizza stone. Step 1, prepare the dough. For a family of 3 or 4, 2 cups of flour with 2/3 cup of warm water should yield enough dough. You will need 2 tsp of yeast, 2 tbsp of olive oil. I also like to have flavor in the crust. So I add Italian seasoning and garlic salt. Salt usually hinders the rising, but for thin crust pizza, this is perfectly fine. Let the dough sit in…

Rolled Pork 水晶扎蹄 前两天为了做月饼买了只蹄膀，带皮带骨，因为切掉一部分瘦肉，形状不那么完整了，要做脆皮蹄膀有点难度。于是决定做个扎蹄。 先炒花椒盐，粗盐，花椒，桂皮，大叶，八角一起炒香。 蹄膀各个面各个角落都抹上冷却的花椒盐，多抹一点，烧之前要洗掉的。腌至少24小时，我腌了有一天半。从冰箱里取出，用冷水冲去花椒粒。这是需要稍微修正一下瘦肉使得卷起来之后皮能保住里面的肉。美国店的蹄膀都很大，所以扎起来也就比较粗。用棉绳捆紧，两头也扎一下以免肉从两头滑出来。 大火烧开，去浮沫，转文火烧2小时。 可以留在汤里等它冷却，我呐，那锅汤里还有骨头继续在炖，所以热气腾腾地就取出来了。胖嘟嘟的，好可爱。等完全凉下来，切片装盘。因为我腌的时间比较长，而且汤里面又加了一些花椒盐，这个肉不用调料就非常有味了。调料按自己喜好可以用酱麻油，葱酱辣油，等等。美国胃的儿子问是不是可以把皮烤烤脆。这个难度有点大，切了一半再小烤箱里烤了十来分钟，噼噼啪啪爆了好几回，表皮也就干爽一点而已。别看有一层肥肉，这肉一点点都不油腻。