More Vagabond Cooking

[Phil Perrin]

We’re still traveling around and enjoying life on the road. Back in Charlotte for doctors appointments and to see my mom and the grands!
I’ve seen this a few times over on Facebook, people cooking tortellini on the griddle and I finally decided to try it! Onions and peppers onfitst, followed by kielbasa

Then you cook premade, refrigerated tortellini under a melting dome. Crazy, but a small squirt of water and they cook!
A little Parmesan and a vinaigrette and you’ve got a tasty meal!
After a long travel day, Pammi whipped up a quick pasta dish. Simple and tasty!

This is actually a couple different cooks
I’d made some taters and sausage on the griddle. Some of the potatoes were pretty thin and came out like potato chips! So silly me had to try it on a larger scale. I do NOT recommend doing this! Tsty, but way too much work
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[Phil Perrin]

We went to a farmers market near our campsite next to Pilot Mountain a couple weeks ago. We bought some veggies and a steak and burgers from them. I didn’t have my phone with me for the cook, but it turned out very nicely!
The burgers were a different story! I over cooked them and they were tough! I think it was partly due to the manufacturing process too. Tasty but tough. I’ll cook the next 2 a little less
And tonight I learned a new trick on the griddle n pork belly slices!
We’ve got some, and we really didn’t feel like getting out the Instapot to cook them or heat the camper’s oven
Pammi found a recipe for grilled pork belly slices and I adapted it to the griddle!
Season the pork belly slices and sear on both sides. Then put them on a rack on top of the griddle and cover with the melting dome. Baste and flip for 20-30 minutes and you have perfectly cooked pork belly slices!


Memorial Day is tomorrow and the grands are coming to check out Mimi and Grumpy’s new digs and have lunch/dinner with us
Hopefully I’ll get some pics of that too!
Thanks for looking!

 

[ChuckO]

Lots of good eats Phil