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Archive for Calzones, Subs-Handheld food!

Well we finally broke Mom out for a special holiday recipe and this one is the Easter Bread. We get a little history on Easter bread and I do mean a little along with some great tips for making this great fast breaking treat. Although I recently learned that fasting is not all that hard anymore, it seems according to certain experts that not eating between meals is fasting. Huh I have been fasting most of my life and didn’t even know it.

So lets get on with the program- oh and sorry we do not get to see Mom actually forming the dough into the shapes as she chooses the oddest times to do these things. Personally I think it was on purpose so I could not see any secret ingredients being put in.

Well that damn Rick Bayless gets me every time-and well this time he got to my wife…uhm what I mean is every time I see Rick cooking or visiting eateries in Mexico I get all fired up to make some food. This time it was the yelp from up the stairs that did me in. Seems our pal Rick Bayless was in Mexico having some fun eating all these great Mexican sandwiches and the wife happened to catch this one, so I got the message. “Make me that!” A quick note I managed to skip a minor section in the recording of this – Ok not a minor section only the part where I assemble the sandwich- Well what can I say Cooking in Chaos was in full swing-Hell the little guy was making all Al Pacino like with the… nevermind.

For anyone who does not know who Rick Bayless is I will give you a quick rundown. He is the owner of of a few highly regarded restaurants in Chicago, along with a great line of food products called Frontera and also the winner of Top Chef Masters. Rick started out with a show on PBS and to be honest I could not watch him the first few times I tuned in. Then something happened, yes I lost the remote and did not want to get up to change the TV so after watching a few shows of Lidia, Americas Test Kitchen and Nick Stellino here came Rick. This time I watched the whole thing and I was hooked. I guess the best thing you can say about a food show and host is that they make you want to get up right away and start cooking. That was season one of Mexico One Plate at a Time and I believe he is now on season 6 or 7.

That is what Rick’s show does to me and it seems my wife also. It literally makes me want to cook right then and there. I always have been a sucker for good Mexican food and never had seen it presented in such a way before. I was hooked. One more thing about Mr. Bayless is that he is one of the most gracious people I have ever seen in terms of answering questions. The man must get a hundred plus Twitter questions a day and he seems to answer them all. Rick makes an effort to grow much of his own produce used in his restaurants combined with local farmers. Ok so maybe I have a little bit of a man crush.

Well the little guy as he does every other day woke up and waddled down the stairs, poked me in the eye yelled WAKE UP and DOUGH into my face. Yes it is a special way to wake up in the morning, or he does all of the above and yells BACON!

Anyway we now have to keep about 50 pounds of flour in the house to keep the little guy in pizza dough and happy. So this was good timing as I had just gotten a request for a stromboli from my pal Suzanne who is out in Vegas and I am sure missing her NJ pizza joints.

Anyway this was a single dough recipe which I split in two- I let the whole recipe rise then on the punch down I split them and create 2 dough balls- makes 2 nice size pizzas or a few calzones or a stromboli and a calzone or a pizza and a…. nevermind you get the idea

The Philly Cheesesteak is a classic American food. And when you go to Pat’s order it Whiz Wit! In this episode I use some great Prime Sirloin to make these beauties- Oh and I add a little bacon in too! Check out Episode 111 where I go into some different Philly Icons.

So it is just a grilled cheese sandwich right? Uhm yeah actually- nothing fancy. Just good ole processed cheese, butter and bread- So who needs “Shark Week” whe have “Processed Cheese Week!”

 

Here is another grilled eggplant recipe for  a lighter quicker version of eggplant parm. This recipe uses Chavrie goat cheese to top our eggplant and again all done on the grill.  grilled onions are just one of the tastiest things going and we some on this bad boy also. Enjoy

So following on the footsteps of Hot Dog Taste Test Tuesday Episode 80 - I figured I better make a Kahuna Dog for everyone- While a small bit of footage goes missing I think you will get the idea. So go ahead and give the ole Kahuna Dog a try and get ready for the most fun you will have with a wiener this year-and this wienie is guaranteed not to disappoint!

This is just an episode that talks about cheese in general and how to expand on it other than just sticking it on a slab of bread- Not that there is anything wrong with that. With so money places have cheese speciality counters there is no reason not explore the cheeses of the world and the USA. Please stop at a Whole Foods, Fairway, Stu Leonards, Wine Library or specialty place and sample some great cheeses. Some supermarkets even have nice cheese counters- Talk to the guys behind the counter- ask for some guidance and samples- I eat tons of cheese and I still walk up and ask the guys behind the counter what they suggest-

Believe it or not those guys enjoy cheese and enjoy educating people-ask questions and if they give you a sample and you dont like it tell them why-Too much funk, smells like ammonia, tastes like dirty socks. Make no mistakes they will work to find a cheese you like then based on the flavor profile suggest other cheeses to you. I like the funk- Call me the George Clinton of cheese if you will but the wife does not so either I compromise or just buy smaller pieces. 

So do yourself a favor and look up a cheese speciality shop and go there-spend some time and be patient-ask questions and buy many small pieces- the cheese shop/counter workers will aprecialte it.

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