kitchen contemplations
Tuesday, July 3, 2012
Grilled Pizza
Recipe:
1 can refrigerated pizza dough (or fresh dough)
1/2 cup marinara sauce
1/2 cup grated mozzarella
1/2 cup grated parmesan
1/4 cup cornmeal
1/4 cup olive oil
Heat grill to 300*. Set up grill so you have one area of direct heat and one area of indirect heat.
Sprinkle counter with half of the cornmeal (just enough so dough does not stick to your work surface) and sprinkle the top with remaining cornmeal. Then roll out your dough and cut into 4 sections. Roll each section to about 1/4". Place 1tsp of olive on on each section and spread evenly. Flip each section over and repeat with remaining oil.
Place all the dough on a tray; I just used the top of my broiler pan. (This makes it easier to transfer on and off the grill.) Place the dough over the direct heat, close the lid, and let bake 3-5 mins or just until the bottom of crust has become firm and browned. Once the dough has started to brown, remove it from the grill. Then top each piece with sauce and cheese. Return pizzas to grill, making sure to place over indirect heat. Close the lid and bake for 7-10 mins. Once cheese has melted and the pizza edges are golden brown remove from grill. Serve and enjoy!
This recipe is just a base for many culinary creations, try a spinach, artichoke, and feta cheese pizza. Or goat cheese and sundried tomatoes. Or simply pepperoni pizza. Just make it your own!
Sunday, July 1, 2012
Milanese...the cheater's version
Be adventurous today and make your own version.
Breadcrumb mix:
1 cup panko, plain
1/4 cup plain breadcrumbs
1 tbsp dried herb blend (italian is great but try lemon pepper--amazing!)
1 tbsp parmesan cheese (kraft or fresh grated)
1/2 tsp salt
1/4 tsp pepper
Milanese Whatever: (This is my recipe from lunch today.)
2 1" thick boneless pork chops
2 tbsp garlic hummus
1 cup breadcrumb mixture
2-3 tbsp oil
In a 10" skillet, heat 2 tbsp of oil over med-low to medium heat. While the pan heats, spread hummus on one side of the pork. Press the hummus side down into the breadcrumb mix. Leave in the breadcrumb mix and spread hummus on the second side. Turn over and press into the breadcrumb mix. Make sure each side is well coated. Repeat with second pork chop. Once oil is heated (it will begin to waft), add the pork. Do not mess with it, let it form a nice crispy crust--this will take about 5 mins. After 5 mins, lift the edge to see how the crust looks, if it is a med to dark golden brown, flip it over and cook for and additional 5 mins, letting it form a golden crust. After 5 minutes, check the temperature of the pork. It should be between 145* and 160*. Then serve and enjoy!
* For an alternate version, spread meat with herbed cream cheese, roasted garlic aioli, or flavored sour cream dip then dip into the breadcrumb mix. Also mix up your herbs and seasonings in your breadcrumb mix--use fresh herbs, montreal steak seasoning, or (my favorite) lemon pepper seasoning.
Sunday, November 6, 2011
Chili Cheese Potatoes
2 Russet Potatoes, pierced several times
2 cups Leftover chili
½ cup cheddar cheese, grated
In the morning:
Oil the potatoes and place on slow cooker rack*. Sprinkle with salt. Set slow cooker on Low for 7 hours.
In the evening:
Heat 12” skillet over med-high heat, add 1 tbsp oil. Slice potatoes about ¼” thick and place in skillet. Cook until brown and crisped about 5 mins. Turn and brown the other side. Reheat left over chili while potatoes are frying and set aside. When potatoes are brown and crisp on both sides plate, individually, and top with chili and cheese. Enjoy!
*Note: If your slow cooker does not come with a wire rack, you make your our. Just take several pieces of aluminum foil, roll each piece so it fits lengthwise in the slow cooker, and place potatoes on top. The idea is to have the potatoes steam cook from all sides and leave the skin kind of crispy.
My "Famous" Chili
This freezes great or makes a great dish for a casual dinner party.
2 cans black beans, drained and rinsed
2 cans chili beans, I prefer the Kroger brand
1 28 oz can diced tomatoes with jalapenos and onion
1 ½ cup tomato or veggie juice
1 cup frozen corn
1 packet hot chili seasoning mix
½ cup crushed tortilla chips
Combine the first 6 ingredients and cook over med-low heat for at least 30 mins. (The longer it cooks the better the flavor. I like to simmer it about 1 ½-2 hours.) About 10 mins. before serving, add the tortilla chips—this helps thicken the chili. Serve with diced red onion, jalapenos, and sour cream. Enjoy!