Heavy Doody

Chocolate Maple Popcorn

noreply@blogger.com (Scott Spain) — Tue, 02 Feb 2010 04:30:00 +0000

A delicious anytime treat that's loaded full of sweet goodness.

Ingredients

8 cups Popcorn, popped

½ cup Pecans, chopped

6 tablespoons Butter, unsalted

1 ½ cups Maple syrup, pure

½ teaspoon Kosher salt

6 ounces Milk chocolate

Method

Toast the pecans and put them in a bowl over the (popped) popcorn.

Melt the butter in a large saucepan. Add maple syrup and salt. Cook until 300°.

Pour the syrup mixture over the popcorn, stirring as you go. Spread it out on a lightly-greased cookie sheet.

While the popcorn is cooling, melt the chocolate in a double boiler.

Drizzle the chocolate over the popcorn.

Let it cool and serve.

PDF version of this recipe, suitable for printing.

RSS: Subscribe to this feed.

Seafood Sandwich

noreply@blogger.com (Scott Spain) — Mon, 25 Jan 2010 20:37:00 +0000

Ingredients

1 lb. Crab meat, lump, cooked
1 Avocado, sliced
3 tablespoons Mayonnaise
2 tablespoons Red onions, finely diced
¼ teaspoon Old Bay Seasoning
Saffron, tiny pinch
6 slices Sourdough bread, soft, toasted
Black pepper, fresh ground
6 jumbo Shrimp
Olive oil

Method

Combine the mayonnaise, 1/4 teaspoon of Old Bay Seasoning and a small pinch (ground between your fingers). Stir and chill.

Slice the shrimp down the middle so 6 looks like 12. Sprinkle with Old Bay Seasoning and sautee in olive oil. Remove the shrimp and put them in the refrigerator to chill.

After 30 minutes of chilling, combine the crab meat, shrimp and mayonnaise mixture. Stir as gingerly as you've ever stirred before. The goal is to mix it up without breaking up the lump crab meat.

Pile the seafood mixture on the toasted bread. Garnish with avocado slices and fresh ground black pepper. Serve.

PDF version of this recipe, suitable for printing.

RSS: Subscribe to this feed.

Spanish Paella

noreply@blogger.com (Scott Spain) — Fri, 18 Dec 2009 01:40:00 +0000

Ingredients:

½ pound Chicken thighs, diced
½ pound Shrimp, (uncooked, shelled)
½ pound Lobster tail, Diced
½ pound Bay scallops
½ pound Chorizo, sliced
1 Onion, large, diced
1 Yellow bell pepper, large, diced
1 cup Artichoke hearts
3 cloves Garlic, minced
14.5 ounces Tomatoes, crushed
2 cups Short-grain rice, (arborio)
1 cup Peas
4 ½ cups Chicken broth
Extra virgin olive oil
1 teaspoon Hungarian paprika
¼ teaspoon Saffron
Sea salt
Black pepper
Lemons, (wedges for serving)

Directions:

Heat a paella pan or LARGE cast iron skillet over medium heat.

Coat the bottom of the pan with olive oil, and let it heat up. Season the chicken all over with salt, pepper and a little bit of the paprika. Sear in the olive oil until browned all over. Transfer to a plate with tongs.

Saute the onions, bell peppers and artichoke hearts until soft. Add garlic and cook another minute.

Stir in the crushed tomatoes, chicken broth, paprika, salt, pepper and chorizo. Bring the liquid to a boil and then stir in the rice and saffron. Add the browned chicken pieces. The rice should be completely covered with liquid. Cook the paella without stirring for 20 minutes.

While the dish is cooking, sear the shrimp, scallops and lobster.

When the liquid has all been absorbed, add the shrimp, scallops and lobster. Let it sit for 5 minutes.

Pur some blanched peas over the top and serve with lemon wedges.

PDF version of this recipe, suitable for printing.

RSS: Subscribe to this feed.

Italian Bacon Roll-Up

noreply@blogger.com (Scott Spain) — Mon, 16 Nov 2009 06:22:00 +0000

In another fun twist on the Southwest Heart Attack, I filled this bacon roll with pre-cooked hot Italian sausage balls, pizza sauce, parmesan cheese, and colby-jack cheese.

RSS: Subscribe to this feed.

Bacon Cheese Potatoes

noreply@blogger.com (Scott Spain) — Mon, 16 Nov 2009 06:19:00 +0000

For today's culinary adventure, I added a half pound of bacon to my Cheesy Shoestring Potatoes, and topped them with crushed cheddar goldfish, instead of breadcrumbs.

RSS: Subscribe to this feed.

Bacon & Pastrami Roll

noreply@blogger.com (Scott Spain) — Mon, 16 Nov 2009 06:17:00 +0000

Here is a nice twist on one of my older recipes, the Southwest Heart Attack.

Instead of shrimp, green chilies and garlic, line the inside of your bacon weave with thin-sliced pastrami, then spread a little mustard on it before flooding it with colby-jack cheese. Delicious!

RSS: Subscribe to this feed.

Raspberry Southwest Meatloaf

noreply@blogger.com (Scott Spain) — Fri, 30 Oct 2009 01:42:00 +0000

Ingredients

6 ounces Croutons, garlic-flavored
1⁄2 teaspoon Black pepper, fresh ground
1⁄2 teaspoon Cayenne pepper
1 teaspoon Chili powder
1 teaspoon Dried thyme
1 teaspoon Ground cumin
1 3⁄4 teaspoon Kosher salt
36 ounces Ground beef
1 can Diced green chilies
1⁄2 Yellow bell pepper, diced
1⁄2 White onion, diced
5 cloves Garlic, minced
1⁄3 cup Picante sauce, medium
1 Egg, beaten
3 tablespoons Butter
1⁄4 cup Sweet onion, minced
1 Chipotle chile, minced
3⁄4 cup Seedless raspberry jam
1⁄4 cup Balsamic vinegar
3 tablespoons Honey

Method

In a food processor, combine croutons, black pepper, cayenne pepper, chili powder, thyme, 1 1/2teaspoon kosher salt, black pepper and ground cumin. Pulse until fine.

In a large mixing bowl, combine processed mixture, ground beef, green chilies, bell pepper, white onion, 3 cloves of garlic, picante sauce, and egg. Mix well to combine.

Preheat oven to 325. While that's warming up, get started on the sauce...

Melt the butter. Add onion and cook until translucent. Add 2 cloves garlic and chipotle, and cook for another minute. Add 2 cloves garlic and chipotle, and cook for another minute. Add the raspberry jam, balsamic vinegar, honey and 1/4 teaspoon of kosher salt and simmer until the meatloaf is ready for it.

Line a 10" loaf pan with plastic rap, then pack meat into the pan to mold the shape. Place face-down on a parchment paper-covered cookie sheet and gently remove the pan.

Cook for 10 minutes, then remove and brush with the sauce. Return the loaf to the oven, and cook until it reaches an internal temperature of 155.

Let it stand until it reaches 160, then slice and serve with the remaining sauce.

PDF version of this recipe, suitable for printing.

RSS: Subscribe to this feed.

Shrimp Boil

noreply@blogger.com (Scott Spain) — Fri, 11 Sep 2009 04:49:00 +0000

A classic cajun favorite.

3 bags Zatarains Crawfish, Shrimp and Crab Boil
4 pounds Shrimp, uncooked
6 Red potatoes, cut into 3/4" slices
5 Lemons, cut in half
1 pound Spicy sausage, cut into thirds
4 ears Corn on the cob, cut into thirds
2 Red onions, cut into quarters
2 bulbs Garlic, smashed
8 teaspoons Salt

Combine 6 quarts of water, boil seasoning, salt, onions and garlic in a huge stock pot or turkey fryer. Squeeze the lemons into the water, then add the lemons. Bring to a boil (could take as long as 35 minutes).

Add potatoes and cook for 8 minutes. Add corn and cook for 5 minutes. Add sausage and cook for 8 minutes. Add shrimp and cook for 5 minutes.

Drain the water, and dump on a table covered in butcher or freezer paper. Eat with your fingers.

PDF version of this recipe, suitable for printing.

RSS: Subscribe to this feed.

New Mexican Egg Rolls

noreply@blogger.com (Scott Spain) — Wed, 26 Aug 2009 04:53:00 +0000

INGREDIENTS

12 Egg roll wrapers, Large
⅓ pound Ground beef
8 ounces Diced green chilies
¼ pound Shredded hash brown potatoes
8 ounces Shredded colby-jack cheese
Canola oil
Taco seasoning
1 Egg, beaten

METHOD

Fry the hash browns.

Brown the ground beef and season with taco seasoning.

While you're prepping the egg rolls, heat 3/4" of canola oil in a skillet.

Lay out 4 egg roll wrappers. Add a scoop of each: Potatoes, ground beef, and diced green chilies. Then add as much cheese as you think you'll be able to conceal in the egg roll wrapper. The more, the better.

Roll up the egg roll wrappers (directions should be on the package), using the egg wash to seal the edges.

Fry on one side until golden brown (3-4 minutes), then turn and brown the others side for a minute or two.

For best results, serve smothered with green chili sauce and topped with shredded lettuce.

PDF version of this recipe, suitable for printing.

RSS: Subscribe to this feed.

Spicy Baked Beans

noreply@blogger.com (Scott Spain) — Thu, 14 May 2009 05:27:00 +0000

This is a slightly-modified version Steven Raichlen's Best BBQ Beans On the Planet. For some amazing grilling recipes and techniques, check out his books: The BBQ Bible and How to Grill.

Ingredients:

1 pound bacon cut into 1/4-inch slivers and fried
1 can (15 ounces) black beans (drained, rinsed and air-dried)
1 can (15 ounces) dark red kidney beans (drained, rinsed and air-dried)
Bush’s Original Baked Beans (28 oz can + 15 oz can)
1 large sweet onion, finely chopped
2 chipotle chilies (finely chopped)
5 cloves garlic, minced
2 cups Famous Dave's Devil's Spit barbecue sauce
1 ½ cups firmly packed light brown sugar
½ cup Dijon mustard

Method:

Stir everything up in a large turkey pan, cover in foil, and cook at 350° for 1 hour.

PDF version of this recipe, suitable for printing.

RSS: Subscribe to this feed.

Sweet & Tangy Chicken

noreply@blogger.com (Scott Spain) — Thu, 23 Apr 2009 02:01:00 +0000

Ingredients:

Chicken breasts
Feta cheese crumbles (2 Tablespoons per breast)
Big Green Egg Sweet Maple Seasoning
Sea salt

Method:

Apple Big Green Egg Sweet Maple Seasoning liberally. Wrap in plastic wrap, and place in fridge for a few hours.

Remove from plastic wrap. Slice the breasts in half to create two “clamshell” halves. Put feta cheese inside. Sprinkle with sea salt, and grill.

PDF version of this recipe, suitable for printing.

RSS: Subscribe to this feed.

Raspberry Chipotle Wing Sauce

noreply@blogger.com (Scott Spain) — Tue, 17 Mar 2009 03:39:00 +0000

Ingredients:

3/4 cup seedless raspberry jam
1/4 cup minced sweet onion
2 cloves garlic
1 minced chipotle
1/4 cup balsamic vinegar
1/4 teaspoon kosher salt

Method:

Melt the butter. Add onion and cook until translucent. Add garlic and chipotle, and cook for another minute. Add the rest of the ingredients and simmer for 10 minutes.

PDF version of this recipe, suitable for printing.

RSS: Subscribe to this feed.

Buffalo Wing Sauce

noreply@blogger.com (Scott Spain) — Tue, 17 Mar 2009 03:36:00 +0000

Ingredients:

1 stick butter, melted
1/2 cup Franks Red Hot sauce
1 tablespoon Sriracha
2 tablespoons light brown sugar
1/2 teaspoon paprika
1/2 teaspoon salt
1 tablespoon balsamic vinegar
1 teaspoon cayenne pepper

Method:

Mix all ingredients together, and heat in a small saucepan. Let it cool, and pour it into a shakable container. Shake like crazy before coating cooked chicken wings.

PDF version of this recipe, suitable for printing.

RSS: Subscribe to this feed.

Italian Wedding Soup

noreply@blogger.com (Scott Spain) — Tue, 17 Feb 2009 23:21:00 +0000

Meatball Ingredients:

1 1/4 lb ground beef
3/4 lb hot Italian sausage
2 tablespoons grated parmesan
1 tablespoon garlic powder
1 teaspoon ground oregano
1 teaspoon kosher salt

Soup Ingredients:

5 quarts chicken broth
2 cups orzo pasta
26 ounces spinach
2 small diced yellow onions
4 sliced carrots
3 stalks chopped celery
2 cloves minced garlic
4 tablespoons extra virgin olive oil
1 cup white wine
1 teaspoon dried dill weed
1 teaspoon fresh ground black pepper
2 teaspoons salt

Method:

Combine all meatball ingredients, mix well, and let the mixture sit in the refrigerator for 30 minutes. Roll it into tiny balls (3/4” to 1”) and fry them up. This may have to do this in 2-3 batches.

In your stock pot, combine the onions, carrots and celery with the salt and olive oil, and cook until they are slightly soft. Add the garlic, and cook for another minute or two. While that’s going on, use some of the chicken broth to deglaze the meatball pan, and dump that yummy goodness into the stock pot.

Add the rest of the chicken broth, wine, black pepper, and dill weed. Bring to a boil. Reduce heat, and let simmer for 30 minutes.

Add the pasta, and continue simmering until it’s almost al dente. Add the spinach and meatballs, and cook for a few more minutes. Just long enough to re-heat the meatballs, which probably need it by now.

Serve with fresh grated parmesan.

PDF version of this recipe, suitable for printing.

RSS: Subscribe to this feed.

Habanero Papaya Salsa

noreply@blogger.com (Scott Spain) — Wed, 24 Dec 2008 06:01:00 +0000

Ingredients:

7 roma tomatoes
1 large white onion
1/2 bunch cilantro
1/2 cup diced papaya
1 habanero chilie
1 clove minced garlic
4 ounces pineapple juice
Juice from 1 fresh lime
1 teaspoon kosher salt

Method:

Finely dice all vegetables. Combine all ingredients in a large mixing bowl. Stir, and let sit for an hour or two. Serve with tortilla chips.

PDF version of this recipe, suitable for printing.

RSS: Subscribe to this feed.

Southwest Heart Attack

noreply@blogger.com (Scott Spain) — Fri, 19 Dec 2008 05:04:00 +0000

Ingredients:

1 lb bacon
12 medium-sized shrimp
2 medium-to-large white mushrooms
1 clove garlic
2 tablespoons roasted/diced green chilies
1 tablespoon butter
1/3 lb shredded colby-jack cheese
1/2 teaspoon kosher salt

Method:

Pre-heat oven to 400 degrees.

Weave your bacon into a bacon quilt. Place the bacon quilt on a cooling rack, and place the cooling rack on a cookie sheet.

Bake your bacon until it’s just about done, but not crisp.

If your chilie isn’t already prepped, now would be the time to do that. Roast them over an open flame (I use an element on my gas stove). Once they’re blackened everywhere, place them under a bowl for about 10 minutes to sweat. Then rinse under running water while wiping the skin away. Pat dry and dice.

While the bacon is in the oven, sauté the mushrooms in the butter and kosher salt. When they’re almost done, Add the shrimp and the garlic. Continue cooking until the shrimp is done.

When your bacon is almost done, spread the sautéed mixture over it. Dump the cheese on, roll it up, then bake for an additional 7-10 minutes. Just long enough to melt the cheese.

When done, let it cool for a few minutes, then slice and serve.

PDF version of this recipe, suitable for printing.

RSS: Subscribe to this feed.

Chipotle Snappers

noreply@blogger.com (Scott Spain) — Mon, 04 Aug 2008 03:37:00 +0000

Here is a delicious twist on the ol' jalapeno poppers. Choose your chilies wisely, as these can really kick your butt if you get hot ones.

Ingredients:

6 chipotle chilies
9 medium shrimp
1 cup cheddar/jack cheese blend
1/4 cup bacon crumbles
1/2 tablespoon butter
Kosher salt

Procedure:

Pre-heat the oven to 350°.

Quickly fry the shrimp in the butter. Be very careful not to over-cook, as they will end up in the oven for a bit later.

Cut the chipotles in half, from end-to-end. Remove the seeds and scrape the white stuff off the walls. Then lay them out on a baking sheet.

Season the chipotle shells with salt, then top with bacon crumbles, chopped shrimp and cheese.

Bake until cheese is melted (7-8 minutes).

PDF version of this recipe, suitable for printing.

RSS: Subscribe to this feed.

Moke Chicken

noreply@blogger.com (Scott Spain) — Wed, 27 Feb 2008 15:21:00 +0000

Ingredients:

6-7 lbs of boneless/skinless chicken thighs
2 cups soy sauce
1 1/3 cups sugar
1 cup red wine
2 tsp sesame oil
1/4 cup Sriracha hot sauce
2 tsp garlic powder

Method:

Combine everything but the chicken and mix well enough to dissolve the sugar and garlic powder. A blender works nicely.

Put the marinade and chicken in a bowl, and refrigerate overnight.

Strain the marinade into a pan. Bring to a boil, then reduce heat to simmer the marinade long enough to reduce by about 1/2.

Grill the chicken. Slice it up, then pour marinade over the top. Mix it all up, and serve on a bed of white rice.

PDF version of this recipe, suitable for printing.

RSS: Subscribe to this feed.

Shepherd's Pie

noreply@blogger.com (Scott Spain) — Fri, 15 Feb 2008 01:09:00 +0000

Ingredients:

3 lbs ground beef
16 oz mixed veggies
4 cups beef gravy
5 lbs potatoes
1 stick butter (room temp)
16 oz sour cream
1 lb grated sharp cheddar cheese
2 bulbs roasted garlic
1 tablespoon kosher salt

Method:

Scrub and peel (if desired) your potatoes. Cut them into 1/2” slices and add to water to boil until soft enough to mash.

While the potatoes are cooking, roast the garlic, and brown/drain the ground beef.

Stir the ground beef and mixed vegetables together in an enormous baking pan. I like the big aluminum ones. Mix the gravy in with the meat/veggie blend.

When your potatoes are done, drain the water, then put them back in the pot for mashing. Add the butter and garlic, and mash by hand.

Add the cheese, sour cream and salt, and mix well with an electric mixer, until smooth.

Spread the cheesy mashed potatoes evenly over the meat/veggie/gravy mix. Cover with aluminum foil and bake at 350 for 45 minutes.

PDF version of this recipe, suitable for printing.

RSS: Subscribe to this feed.

Sweet Baked Beans

noreply@blogger.com (Scott Spain) — Thu, 07 Feb 2008 21:56:00 +0000

1 pound bacon cut into 1/4-inch slivers and fried
1 can (15 ounces) black beans (drained, rinsed and air-dried)
1 can (15 ounces) dark red kidney beans (drained, rinsed and air-dried)
Bush’s Original Baked Beans (28 oz can + 15 oz can)
1 large sweet onion, finely chopped
½ anaheim chili (blistered, peeled and finely chopped)
½ poblano chili (blistered, peeled and finely chopped)
5 cloves garlic, minced
2 cups Sweet Baby Ray’s original barbecue sauce
1 ½ cups firmly packed light brown sugar
½ cup Dijon mustard

Method:

Stir everything up in a large turkey pan, cover in foil, and cook at 350° for 1 hour.

PDF version of this recipe, suitable for printing.

RSS: Subscribe to this feed.

Chipotle Shrimp Etouffee

noreply@blogger.com (Scott Spain) — Mon, 04 Feb 2008 06:36:00 +0000

A very simple Etouffee for those of us that are land-locked and have poor access to crawfish. Shrimp will do in a pinch.

Ingredients:

1 1/2 lbs uncooked shimp
32 ounces clam juice
8 ounces chicken broth
2 sticks butter
1 cup flour
1 cup diced bell pepper
1 cup diced celery
2 cups diced yellow onion
4 cloves minced garlic
1 minced chipotle in adobo sauce
1/2 to 1 teaspoon Tony Chechere's creole seasoning
1 tablespoon minced parsley

Method:

Melt the butter. Add flour gradually, wisking all the way. Make a roux that matches the color of peanut butter.

Add onions, celery and bell peppers. Cook about 5 minutes.

Add garlic and chipotles and garlic. Cook 1 minute.

Gradually add clam juice, then chicken broth, stirring as you go.

Add creole seasoning and parsley. Bring to a boil, then simmer for 20 minutes. Add shrimp and simmer for another 5 minutes, until shrimp is cooked.

Serve on a bed of white rice.

PDF version of this recipe, suitable for printing.

RSS: Subscribe to this feed.

Black Eyed Pea Casserole

noreply@blogger.com (Scott Spain) — Wed, 30 Jan 2008 02:14:00 +0000

Wow! This one is a real winner. Watch the video to see how it's done, or print it out and get your butt into the kitchen... Now! You don't want to pass this one up.

Ingredients:

1 lb chorizo sausage
3 cups black eyed peas
1 small yellow onion (diced)
2 cloves garlic (minced)
1 chipotle (minced) in adobe sauce
10 oz mild picante sauce
10 oz cream of mushroom soup
10 oz cream of chicken soup
10 oz mild enchilada sauce
2 tablespoons Emeril’s Essence
3 cups grated cheddar cheese
A few large handfuls of crushed tortilla chips

Method:

Brown the chorizo. Push it off to one side of the pan, and add the onions. If the pan is dry, add a little olive oil to coat the onions. Cook a few minutes, until translucent.

Push the onions off to the side of the pan, add more olive oil if needed, and cook the garlic and chipotles for 30 seconds.

Add the picante sauce, mushroom soup, chicken soup and enchilada sauce. Stir well, and simmer for 10 minutes.

Pour 1/2 the mixture into a baking dish. Spread half the cheese. Add the other half of the mixture, then spread the rest of the cheese. Bake at 350 for 30 minutes.

Remove from the oven, un-foil, and add the crushed tortilla chips. Return to oven for 5 more minutes.

Serve with extra crushed tortilla chips.

PDF version of this recipe, suitable for printing.

RSS: Subscribe to this feed.

Off-Season Tomato Sauce

noreply@blogger.com (Scott Spain) — Tue, 29 Jan 2008 01:11:00 +0000

I have a confession to make: I'm not a big fan of authentic Italian cuisine. Having sampled authentic Italian cooking in Rome and Florence, I've realized that my Americanized taste buds just need something more. I'm conditioned to over-seasoning, rather than appreciating the natural flavors that come from fine ingredients.

With that said, I also feel obligated to know something about authentic Italian cooking. Primarily for 2 reasons:

Most of our favorite Americanized dishes have roots in other cultures. In order to come up with my own spins on these dishes, it's important to me that I start from a traditional base.
Some traditional dishes (such as this tomato sauce) can serve as a strong base for other creations. While this may not be the world's most exciting tomato sauce, what happens when I turn it into Arrabiata? Stay tuned, and you'll see!

With that said, I give unto you, a reasonably authentic version of a Northern Italian tomato sauce. One that should serve you well when fresh tomatoes are not in season.

Ingredients:

1 lb pasta
1 lb canned San Marzano tomatoes
3/4 cup diced onion
1 tablespoon carrot (minced)
1 tablespoon celery (minced)
3 tablespoons Italian parsley (minced)
3 tablespoons fresh basil (minced)
2 cloves garlic (minced)
3 tablespoons extra virgin olive oil
Kosher salt
Fresh ground black pepper
Parmigiano reggiano

Method:

You should be able to prepare the entire dish in the time it takes the pasta to cook.

While the salted pasta water is coming to a boil, heat the olive oil in a pan. Once it’s warmed up, add the mirepoix (onion, celery and carrots). Sauté until onions are translucent. Add parsley and garlic, and continue to sauté for another minute.

When the water starts boiling, add the pasta (I like linguini).

Crush the tomatoes (by hand) as you add them to the mix. Include the juice that the tomatoes are packed in. Add the basil. Bring to a boil, and add salt and pepper to taste.

Once the pasta and the sauce are finished to your liking, mix the two together and top with fresh grated parmigiano reggiano.

To learn more about authentic Northern Italian cooking, check out The Splendid Table.

PDF version of this recipe, suitable for printing.

RSS: Subscribe to this feed.

Pizza Napoletana Margherita

noreply@blogger.com (Scott Spain) — Thu, 24 Jan 2008 21:30:00 +0000

A nice compromise between uber-authentic, and actually being able to find ingredients in your home town. Other than the dough, this is about as authentic as you’ll find anywhere on this side of the pond.

Ingredients:

For the Dough:

4 cups sifted flour
1 package dry quick-rise yeast
1 1/2 teaspoons salt
1 teaspoon sugar
1 tablespoon soft shortening
1 1/2 cups + 1/4 cup of warm water

For the Pie:

1 can San Marzano tomatoes
8-15 oz fresh buffalo mozzarella
Extra virgin olive oil (high quality)
Sea salt

Mix the yeast with 1/4 cup of water and set aside. Mix the dry ingredients together, then add shortening, water and yeast mixture. Mix, then knead for a minute or two. Set it in a bowl, and set that bowl in the sink with some warm water. Cover with a towel, and let it rise for 30 minutes. This should make 3-4 pies, depending on how thick you like them.

While the dough is rising, place a pizza stone in the oven, and preheat 500. When the dough is done rising, break off a chunk about the size of two handfuls, and put it on a piece of wax paper that is covered with a little bit of flour and cornmeal. Spread it out to make a shape that somewhat resembles a circle. Transfer that dough to the crust, and mbake the crust for 6 minutes.

Pull it out, and start topping! Using your hands, crush 3-4 tomatoes onto the dough. Season with sea salt. Top lightly with mozzarella, then drizzle with olive oil. Bake until the cheese is melted (another 3-4 minutes). Serve.

Variation: Try it with lightly smoked provelone cheese instead of mozzarella (as pictured above).

PDF version of this recipe, suitable for printing.

RSS: Subscribe to this feed.

Fresh Chipotle Salsa

noreply@blogger.com (Scott Spain) — Tue, 22 Jan 2008 01:34:00 +0000

Fresh salsa is always a favorite around the Doody house. Here are instructions and a video that demonstrate how I make my chipotle salsa.

Ingredients:

1 white onion
Tomatoes (2-3 times the amount of onion, in mass, keeping in mind you’ll be removing the seeds from the tomatoes
1 bunch fresh cilantro
2-4 dried chipotles (depending on desired heat level)
Juice from 1 1/2 to 2 fresh limes
Kosher salt
Fresh ground black pepper

Process:

Grind the dried chipotles in a coffee grinder until you have a fine powder.

Run the leaves of the cilantro through the food processor. Discard the stems. Run the onions through the food processor until diced. Remove 1/2 of the onion/cilantro blend, and set aside in a mixing bowl.

Remove the seeds from all but about 1/5 of the tomatoes, and cut them into a size that travels well through your food processor.

Squeeze the limes into the food processor. Add the ground chipotles, a few pinches of kosher salt, and the cut tomatoes. Blend well.

Pour the tomato mixture into the bowl of onions, add fresh ground black pepper (to taste), stir, and refrigerate for a few hours.

Serve with fresh, hot tortilla chips.

PDF version of this recipe, suitable for printing.

RSS: Subscribe to this feed.