Are You Ready For A Labor Day Weekend Foodie Post?
It’s been a while since we had a foodie thread. As usual, please share your recipes in the comment section.
Have you ever made pizza on the grill? No? Well, you’re missing out. This pizza is amazing. Do not be daunted by dough making. The olive oil in the dough makes for easy kneading – or if you have a KitchenAid mixer with a dough hook even better.
Perfecting this pizza took several tries (it was delicious every time) due to the speed at which it cooks. Below the recipe I’ll include some helpful hints!
PIZZA ON THE GRILL
Dough:
1 2/3 cups water
2 teaspoons active dry or instant yeast
1/4 cup olive oil
5 cups all-purpose flour
2 teaspoons saltCombine water and yeast and let sit for a few minutes until yeast is dissolved. Add remaining ingredients in order listed. Use a spatula to combine all ingredients. Knead the dough to form a smooth ball. By hand: approx. 6-8 minutes. By mixer with dough hook: 5-7 minutes on low speed.
Once the dough is ready, separate into 4 balls, place on a lightly greased cookie sheet (I use olive oil and coat each dough ball) and let rise until doubled in size (1 – 1 1/2 hours).
Roll out dough – mine end up being more rectangular in shape.
Ready for the notes? Yep, I have a lot of them!
1. Do not roll your dough out too thin or it will fall through the grill grates!2. I roll out the crust on an olive oiled surface. Then I brush a sheet of wax paper with olive oil, place one rolled out crust on it, brush the top of the crust with olive oil, and place another piece of wax paper on top. Brush the top of that piece of wax paper with olive and continue procedure with remaining crusts – form a stack. This allows the dough not to stick and makes making multiple pizzas easier and much quicker.3. Unless you have a really large grill, do one pizza at a time. The dough will cook quickly.4. Have all your toppings prepped and within easy reach.5. If you’re using garlic – and, really, who wouldn’t? – chop it in a mini food processor with olive oil The chopped garlic and olive oil mixture will allow you to use a pastry brush to apply.6. I saute bell peppers and onions (or any other veggie that takes time) rather than use them raw. The pizza cooks so fast that they won’t soften if used raw. Cook all meat beforehand.How I grill the pizza:1. Make sure your grill is hot – around 400-450 degrees. If your grill isn’t hot the dough will fall though the grates.2. Brush the side you’re placing down on the grill lightly with olive oil. Place on grill and close the lid. With tongs/spatula check the underside of the pizza. It should be lightly browned with grill marks. This will not take long!3. Before flipping the pizza, lightly brush the raw dough side (side facing up) with olive oil so it won’t stick to the grill.4. Once the first side is done, flip the pizza. Allow the second side to cook briefly – firm, but not completely cooked.5. Remove from grill. Add toppings. Return to grill and cook until done. *I do this because I have found that the dough finishes cooking before the cheese melts. Also, use cheese sparingly. These pizzas are done quickly and it’s easy to burn the crust while waiting for the cheese/toppings to be ready.
1. I make this is a 9″x13″ pan.2. Once the cake is slightly cooled do not forget to make holes (I use the rounded end of a wooden spoon) all over the cake – or else the milks will all run to the edges.3. When I’m pouring the milk over the cake, I place a ramekin/bowl/cup on a cookie sheet and place the cake pan on the ramekin to elevate. This way when the milk overflow the edges – and it will! – I don’t make a huge mess!4. This cake needs to chill for at least 3-4 hours or overnight.5. I have made this with the Grand Marnier, but I’m going to try it with Amaretto or Kaluha this weekend.
Would someone please get word to jason that the Wagon Wheel in Smyrna is closing Sept. 7th? I want him to get his fill of muskrat, if available, before it’s too late.
Tomatoes. I just binge on them once they start coming in and I made a really tasty Heirloom Tomato Tart Friday to take to an event:
I think I used abit more goat cheese, but who’s counting? I also sliced two cloves of garlic really thin, let them cook in olive oil for 1 or 2 minutes (they should not get brown), and the brushed the cooled oil over the tomatoes. I spread the garlic pieces over the tomatoes before baking. YUM!
Do NOT serve with muskrat!
YUM, the fresh tomatoes. I am trying this I hope TONITE, but probably with feta.
I only have an easy-peasy recipe to share from this summer that TOOK OFF with my kids, and has been replicated every night for the first 2 weeks, after bringing to the dinner table, and now at least 2x week. They have started packing this for school and work lunches, eliminating now the frequency it can be at the table :).
DISCLAIMER:Please remember, I prepared it this way because it was quick, portable, and fresh for the purposes I needed. I know you civilized folks would use a bowl, or at least a Tupperware container.
Cucumbers Quick
Grab a gallon size Zip-Lock plastic bag
Slice a cucumber to your desired thickness, and place in bag
Add 2 parts lime juice to 1 part vinegar (I’ve used balsamic, apple cider, white, and red wine thus far)
Salt and pepper to taste
Shake it up
Let sit in the refrigerator and chill for immediate to 24 hrs. out usage (if you already didn’t eat most of them as you go)
Grab the bag, and take for lunch, snack etc.
Finish that bag? Either discard, or continue using your “marinade” remaining for the next bag. The cucumber infusion also adds to the flavor.
Options to consider:
Adjust lime to vinegar as taste dictates
Leave some lime slices in there
Throw in a garlic clove
Throw in some chopped or sliced onion
Handful of ice cubes thrown in, if freshly made and you’re out the door.
A refreshing part of summer brought indoors!
possibly the worlds best smoked chicken
Recipe works best with skin on cuts, leg quarters, thighs, or whole 1/2’s.
Good chicken stock. I save and freeze step 2 of this recipe.
1. Start with completely thawed parts. Season well and refrigerate for 1 hour.
2. Remove parts and poach 2/3 to done in a good quality stock.
3. Rremove and dry and cool
4. Smoking is best done outside. This is a cold smoke recipe. It works best with a smoker box with a seperate fire box, or a large grill with enough room to keep the coals and chips at one side. The desired temprature should not be higher than 140 during smoking.
5. Wood chip selection. While the choices at the local market are o.k. I prefer to harvest my own and have used: oak,red oak, black cherry, and walnut all found locally.
6. Soak wood chips for up to 24 hours in advance. Drain and add to low coals in heaps, produceing maximum smoke. Chicken should remain untill it is a dark mahogany in color, remove and let rest.
7. A variation also allows mopping of the smokeing bird with your favorite BBQ sauce to add another layer of flavor profiles.
This will result in a dish that can be eaten hot or cold and guests will rave about.
Enjoy
These recipes are awesome! Thanks!