So it's pizza you bastards want, is it? Fine, I'll play ball. Mike probably wins as crust goes, I just used one of those cheapo pre-mixed bags. I topped that with a pizza sauce from scratch: 6 oz tomato paste, 6 oz water, parmesan, minced garlic, fresh basil, oregano, marjoram, salt, red pepper flake, black pepper, and sugar. Then it got colby and cheddar cheese, caramelized onions, bacon, spinach, a whole heapin helpin of fresh roasted chicken, a little more parmesan, and green onion. It was good. It would have been great, but the crust kinda sucked.

All made with the same pizza dough as last time.

Kielbasa and egg:

Grilled pizza with garlic, olive oil, basil, tomato, a little remaining chicken and some cheese:

Grilled chicken and bell peppers on a barbecue sauce base:

The remaining grilled chicken and kielbasa with a traditional tomato pizza sauce and mozzarella:


Group shot:

And not only that, but this also marks the 100th post for Vittles And Mangia! Woot! Alright, so this dish here, totally came right off the top of my noodle noggin, and its probably in the top 3 best things I've ever cooked. It was soooooo good.

Senor Pollo:

-1 2 lb. Cornish Rock game hen, stuffed with onion, rosemary, garlic, and a lemon half.
-Glaze/Sauce, 1 cup orange juice, 1 cup balsamic vinegar, 1/4 cup olive oil.

I preheated the oven to 375, seasoned the hen with salt, black pepper, and paprika. Slapped the thing in a roasting pan with 2 orange slices tucked in underneath it. I poured in about half of the sauce. Then I cooked it for about 1 hour and 10 minutes or so, opening it up to brush more of the sauce on the meat every 15. I pulled it out when it got to be about 173 internally or so, and covered it, knowing that the residual heat would bring it to 180 without losing moisture.

Weird Spinach Celery Concoction:

I eyeballed all of this, and I admit that the flavors might read as a little off, but trust me when I tell you that it was awesome.

-about 2 cups finely chopped celery (but not that fine), sauteed for 5 minutes on medium high in 2 tablespoons of butter. Once I was satisfied with the color I added 2 big cloves of minced garlic, and a big spoonful of flour. I'd say it was probably a tablespoon or two. The idea was that the flour would add to the butter and basically make a rue right there in the pot with the celery and garlic. After the flour browned I added a healthy sprinkling of dill, though I'm not sure how much, and a good drizzle of maple syrup, probably about 2 or 3 teaspoons. Then I covered it, reduced it, and let it simmer for about 15 minutes. When the celery was tender, I added, I think, about 2 cups of fresh chopped spinach, and brought it back up to medium high. Then I let the spinach wilt and cook down into the rest of the dish. That was it, it was ready.

Served these two with some leftover garlic mashed potatoes. It was awesome, but 1 half of the bird was maybe too much food for one person.