EASY pizza at home

Yeah we could go out and get it but here is a great EASY way to add fun to dinner with your kids. We always let Hunter make his own and he loves it.

Go to your favorite local pizza joint and buy their dough! Yup, they will and you will love the results at home. 2 large and a small is 8 bucks, can't beat it

Bring home the dough and have the essentials - 
Mozzarella
Sauce (gravy where I come from)


Extras
peperoni
garlic
onions
Grated cheese
Olives (Hunters favorite)
and anything else you like (dried oregano, basil, thyme for authentic)

heat your oven to 425 or so
roll out the dough or hand form it, either way is fine
TIP - corn meal is great, flour is good to keep it from not sticking while forming the dough.
Place the stuff on your pizza and put it in the oven -
cook till your liking (crispy bottom or not) -
take it out of the oven and let it cool before cutting (5 mins or less)

salad
wine
milk for the young ones and there you have it (or Bob's your uncle)
Home made pizza

after two times of doing this you will have your precess down pat
we recommend making about three times too much so there is plenty of leftover pizza!

If you want to get fancy go to your local restaurant supply house and buy a peel (what the pizza joints use to take the pizza out of the oven), pizza trays of varying sizes and a pizza stone. The stone does add to the flavor and the other items just make it easier to play with.

Grilled Fish Tacos

Fun, Simple, complicated or easy up to you...

I grab from both recipes below not bad on their own either. I mostly prefer grilled and often I crave that batter and this is a dam fine beer batter recipe. If you prefer a lighter batter coating like panko or tempura this is not for you.

I use Mahi Mahi steaks at least 1" thick or so and flake when making the tacos to keep the meat warm and moist while dining. 2 decent sized steaks will run about 1 lb which is plenty for the 3 of us while Hunter is 7 as he gets older I'll have to double the fish which I have from time to time and it's still simple.   I cut the ingredients for the dressing and sauce in half and there is plenty left over dressing for other things.  

Prep the marinade (pasted below) and throw both fish and marinade in a zip lock type bag and refrigerate for at least 5 hours I've left it up to 8 hours with no ill effect. My thoughts are there is not enough lime to cook the fish while marinating.

My preference is to grill on the Weber, less after odor from grilling fish on the grill pan inside.

We like both sauces so I've included them for ease. I have a ceramic coated steel grill sheet with holes in it that I use for grilling things like fish on the Weber. We prefer corn tortillas but you can use flour. Some thinly sliced red cabbage, sliced limes for lime juice and its a great light dinner that's full of great fresh ingredients.

grilled-fish-tacos-with-chipotle-lime-dressing/

baja-style-fish-tacos-recipe

• Marinade from #1
• 1/4 cup extra virgin olive oil
• 2 tablespoons distilled white vinegar
• 2 tablespoons fresh lime juice
• 2 teaspoons lime zest
• 1 1/2 teaspoons honey
• 2 cloves garlic, minced
• 1/2 teaspoon cumin
• 1/2 teaspoon chili powder
• 1 teaspoon seafood seasoning, such as Old Bay™
• 1/2 teaspoon ground black pepper
• 1 teaspoon hot pepper sauce, or to taste
• 1 pound tilapia fillets, cut into chunks
  
  
  • Dressing
  • 1 (8 ounce) container light sour cream
  • 1/2 cup adobo sauce from chipotle peppers
  • 2 tablespoons fresh lime juice
  • 2 teaspoons lime zest
  • 1/4 teaspoon cumin
  • 1/4 teaspoon chili powder
  • 1/2 teaspoon seafood seasoning, such as Old Bay™
  • salt and pepper to taste
    
    
    Cream Sauce:
    
    1/3 cup mayonnaise
    2/3 cup Mexican crema** or sour cream
    1 teaspoon grated lemon zest
    2 tablespoons fresh lemon juice
    2 tablespoons water
    Salt and freshly ground black pepper
    
    

Tonights menu

meatloaf with ketchup balsamic glaze (click for link)

creamy au gratin potatoes (click for link)

We've had both on many occasions just thought I'd share in the event you were looking for Sunday dinner inspiration.

On the meat loaf I pretty much follow the recipe. If I do not have an ingredient I don't sweat it except for the glaze.

On the Potatoes it always takes longer baking time to get the side crunchy the way I like it.

Pulled pork in my new Texas smoker!!!

Smoking Pork Butt!!!

I always wanted to smoke meat.  I love pulled pork NC style!

After getting my mac daddy grill this past labor day I knew it wouldn't be Long before I was smoking meat.  It is set up to add a fire box and make a Texas smoker.

Well here are the results of my first smoking  experience.

I smoked a small butt (3 1/2 lbs).  Followed a bunch of instructions from YouTube and other on-line sources.  WELL, let me tell you... I am glad I tested it out on a small piece of meet FIRST.  18 hours later when it was suggested it be done in 4 hours I am glad I listened to one instruction.  DO NOT TAKE THE MEAT OUT TILL IT IS AT 190 DEGREES.

It was very tasty, Leslie and Hunter both said yummy!!!  I am so glad cause I love pulled pork.

Next time, Punch the heat up from 190 to about 210/220, way less rub on the outside (to much for most but I love the spicy bark), more smoke in the first half of smoking.  I'm sure the process will get easier with time as most dishes do.

If you are thinking about smoking meat, DO IT!  If you can light a fire and read or watch a YouTube, you'll do just fine.

Tomorrow I smoke my first turkey which is in the brine as I post.  Yup, I'm baking one too just in case.  Don't want to end up eating Thanksgiving Dinner Friday morning in case this smoking session goes the way the first one did...

I'll post a little more detail after I smoke the Turkey...

Chicken Piccatta

Chicken Piccatta

One of those dishes that's very easy to make even for a novice cook (cereal or dinner out of the box type cook) or the seasoned chef will take this to the next height of delish!

There are many variations of this dish. Some say butter no butter, parmesan or Parmigiano-Reggiano. If you don't drink wine use chicken stock. My point is, make it the way you like it. My cooking and tips are just guidelines not step by step instructions (I do it step by step for the novice). For instance, I like to put basil on top of the dish when I plate (fresh chiffonade) most recipes call for fresh parsley.

Guy to guy note- if you normally do the eating and cleaning up when it comes to dinner dates - this dish is easy to make and will WOW your date (yes, wow them, know what I mean?). If you are going for the WOW factor, read through this at least once. Do a dry run (set up the plating station, decide what plates and pans you are going to use and for what). Buy the two bottles of wine as I recommend, after you have the steps down and where everything is going to go and what you are going to use for what, make the invitation!

Ingredients:
A package of boneless skinless chicken breasts
1/3 cup of flour
Parmigiano-Reggiano (yes, $11 per pound, it's worth it and adds WOW factor)
salt
Pepper
1/4 cup olive oil +
4 Tbs butter +
3 Tbs capers
1/2 cup dry white wine + (Chardonnay, Pinot Griggo or the like) spend at least $13 on the bottle. Always cook with wine you love to drink, yes it makes that much difference. Buy two bottles just in case! More WOW factor.
3 Tbs fresh squeezed lemon juice
Olive oil
Perciatelli pasta (this type of pasta if you want the dish to stand out cause it's different and most people have never had the opportunity to taste it.

Take the chicken and a sharp knife that is longer than the breast. Trim all the fat and cartilage off the breast. Simply said, cut off anything that isn't meat. Lay the breast flat and slice it in half lengthwise. Take your time do it early in the day or the night before and refrigerate.

If you have the chicken in the frig, take it out.

On a dinner plate mix the salt, pepper, flour and cheese together with a fork and place it next to the stove.

Place the chicken next to the flour mixture.

Heat up your largest skillet, frying pan, sauté pan, whatever you call it. I warm it over a flame that is medium to medium high.To the left of the pan place a dinner plate on that burner next to the stove.

Put all the other ingredients behind your chicken and flour mixture plates.

Now you look like a pro! You have just set up your station!
From right to left you have -
Chicken
Flour mixture
Cooking surface
Finishing plate

Behind that you have all the ingredients to make the sauce.

Coat the bottom of the heated pan with a generous amount of olive oil and wait a minute.

While you wait put the large pot you are going to cook your pasta in on the burner, turn the burner to high and cover it.

Add the butter to the olive oil in the pan and mix.

Take a pinch of the flour mixture and toss it in the heated pan. If it sizzles the pan is ready, if not turn up the heat until it is.

With a fork (or tongs) pick up a piece of chicken and dredge it in the flour mixture on both sides (now you see why the station set up is helpful?)
Place the chicken that is coated with the flour mixture in the pan.

Do not over crowd the pan! Two or three pieces of chicken in the pan at a time. You want plenty of room around each piece of chicken in order for it to brown quickly.

After the chicken piece is browned on one side turn it over. The browning will take 2 - 3 minutes per side. When the chicken is browned on both sides place the chicken on the plate to the left of the pan.

Repeat until all the chicken is browned.

Note - you are not cooking the chicken at this point, just browning it. The final cooking will happen just before serving.

If you like you can add your pasta to the boiling water at this time or not if multiple tasking is not your forte...

Turn the heat to low medium, pour in the wine and scrape all fond (brown bits off the bottom of the pan). Turn the heat to high and bring to a boil.

When the wine boils turn the heat to low med, add the capers, lemon juice and butter
(a WOW tip - adding the butter at this step is called finishing off the sauce, a French method!).

Stir all the ingredients in the pan, put the heat on med for a bit (minute or two) then lower the heat to low med.

Return the chicken to the pan and cover and let simmer for five minutes turning the chicken halfway through.

Cook the pasta now and plate on your oval serving dish. Or if the pasta is cooked, plate the pasta on your oval serving dish.

Pour your wine at the table you set prior to your guest(s) arrival. Ask them to take their seat(s). Remove the chicken from the pan, place on top of the pasta, pour the sauce over the chicken in a line over the chicken
(another WOW factor, presentation is key and adds to your dining pleasure),
sprinkle a little cheese on top, some basil or parsley and there you have it!

Bring the plate to the table with a fancy pasta serving fork, serving spoon.

Extra WOW,
serve from the right, remove from the left! You serve your guest(s), I think it is a sign of respect and allows your guests to enjoy their meal. You also remove the plates after dinner and place them in the sink. Don't let people clean up for themselves if you want to WOW them. Ask them to stay at the table or retire into the sitting area and serve desert or an after dinner drink, I prefer both.

Additional thoughts on WOWING -
a simple spring mix salad with very LITTLE oil and balsamic dressing as a salad is the only side I would serve. It's also easy to place on the table just before you serve. Desert, not ice cream and cookies, go get an Italian fruit tart or individual tarts (I prefer the individual tarts). A glass of prosecco for your guest(s) when they arrive sets the tone for an evening to remember. Set up or purchase a dried meat and cheese plate (antipasto) in the kitchen for your guests to enjoy their beverage with and watch you prepare the dish. The wine, antipasto and smell of the cooking along with the visual of the meal being prepared will tantalize their senses making their dinning much more pleasurable, I promise!

Good luck, and enjoy...

Jerked Pork (tony style)

I like to use "Country Style" pork ribs. I I like to use the ones with the bones. at times I have to settle for no bones. Yup, plenty "O" fat on these suckers makes for better jerking and grilling.

I start out with hot and medium wet jerk spice. I use to use Walkers Woods and still do from time to time but I now use Juliana which is manufactured in Jamaica (Tijule company LTD, 30 Paisley Ave, Palmers Cross Clarendon Jamaica WI). I get it at the DeKalb’s farmers market and it is fairly inexpensive which is why I switched from Walkers woods ($5 at Kroger).

The night before I put about three table spoons of each mild and hot in a bowl and add about 6 ozs or beer to thin it out a little bit. Dunk each rib in the bowl to coat then into a Ziploc bag then in another bag. Nothing worse than jerk leaking out into the frig.

The next day (at least 12 hours later, the longer the better) I take it out and let it get to room temp. My theory, all meat should be at room temp before grilling.

I like to put a coating of Dry Jerk Seasoning (Juliana) on before I throw them on the grill. Every dry jerk rub I have purchased is totally different so if ya don’t like one then try another. Same goes for the wet jerk, try a few different brands.

Set the grill up for three temp grilling (hot to sear, medium to heat through, no coals to bake/roast).

Sear on the hot side until each side is a little charred then move to medium. After a bit when the juices are flowing, move to the indirect part of you grill (no coals under the ribs). I like to throw some wood chips on the coals at this point.

How long you cook depends on you. I like my pork less done than most and these packages of meat are great. They are different sizes and by the time the bigger ones are medium rare the smaller pieces are well done.

After you take them off the grill wrap in foil for at least 10 minutes. I like to cut each rib into four or five smaller pieces. This allows people to try a little piece that is cooked to their preference (well, medium, medium rare) and not get a piece of undercooked meat in their mouth.

there ya have it, bobs your uncle, if you like it spicy go ahead and kick it up a notch and forego the medium. If you like it less spicy forgo the hot...

Here is my attempt at adding video to my blog - Poached eggs