Taste Level: VGR
Cost: $20 and under
Serves: 2-4
Prep Time: 40-45 min.
Cook Time: 35-40 min.
Difficulty: 2
I made this calzone based off of our Peppered Pepperoni Pizza. I figured if it tasted so great as a pizza, it would taste just as great as a calzone! I of coursed changed up things a little because somethings that I think work great for pizzas I feel can ruin a calzone and vice versa. I decided to go with an avocado pesto sauce and a tasty cheddar goat cheese in lieu of the sauce and cheese I used on the pizza and my mother who always says she hates calzones said, "Wow, that was a little spicy but it was delicious!" Enjoy!
(For instructions on how to make your own sourdough calzone skin check posting dated 7/7/09.)
Ingredients:
5-6 oz fresh Mozzarella (shredded)
1/4 cup goat cheese cheddar (shredded)
4 oz hot pepperoni slices
1 jalapeno (seeded, diced)
2 tbsp pickled pepperoncini slices
2 green onions (chopped)
3 tbsp (Avocado Sun-dried Tomato Pesto)
Fresh crack pepper (to taste)
Calzone Topping Sauce
2 tsp Extra virgin olive oil
1/4 tsp fresh crack pepper
1/4 tsp Romano (freshly grated)
1/4 tsp Parmesan (freshly grated)
Calzone Skin
1/4 tsp Romano (freshly grated)
1/4 tsp Parmesan (freshly grated)
Calzone Skin
(Optional Calzone Crust Filling)
2 tbsp Neufchatel Cream cheese
2-3 tsp jalapeno (seeded, diced)
Preheat oven to 400 degrees.
Preheat oven to 400 degrees.
Tossing dough
What works best for me is I strongly throw the ball of dough down on a solid flat surface covered with a piece of wax paper until it is large and flat enough for me to easily balance on top of both of my fists. Then I make an X with my arms keeping my fists close together (backhand to backhand, the dough atop of them both) and I fling the dough upwards with my fingers as I simultaneously bring my arms quickly parallel (palm to palm) about 3-4 inches apart. As the dough falls I remake my fists and catch the dough atop them again in the X position and repeat until the dough has formed a 12 inch thin crust (stretch into an oval.)
(Alternately you can lay dough on a solid flat surface covered with wax paper and squish flat with hands. Roll into a ball and slam the dough down onto your solid flat surface covered with a piece of wax paper. Using your fist mush the dough down repeatedly as if you were punching it softly but firmly (this helps get any air bubbles out of it.) Now using your finger tips press and stretch dough until you have formed a 12 inch spherical calzone skin.
(Alternately you can lay dough on a solid flat surface covered with wax paper and squish flat with hands. Roll into a ball and slam the dough down onto your solid flat surface covered with a piece of wax paper. Using your fist mush the dough down repeatedly as if you were punching it softly but firmly (this helps get any air bubbles out of it.) Now using your finger tips press and stretch dough until you have formed a 12 inch spherical calzone skin.
Brushing Sauce
Melt 1 tbsp butter, mix with fresh crack pepper and 1/8 tsp garlic powder.
(Optional Crust Filling)
(Optional Crust Filling)
Mix ingredients together in a small bowl.
Calzone
Sprinkle corn meal onto a baking sheet and lay skin on to it. Spread sauce onto 1/3 of calzone skin making sure to leave a 1 inch edge around the outside of the calzone skin. Layer pepperoni, then top with onion, jalapenos and pepperoncinis. Sprinlke cheeses over filling and then crack a little pepper over filling. Fold uncovered skin over covered half and align the edges. (If using optional crust filling evenly spread mixture over the top outer edge before folding and twisting into the crust.) Fold and twist edges together from right to left until calzone is sealed (I tuck the last twist under the calzone for appearance.) (Make a few slits in calzone for venting if wanted.)
Place calzone on baking sheet lightly coated with corn meal. Arrange your oven racks to where they are on the upper and lower thirds of the oven. If you are using a baking stone as we do place it directly onto the floor of a preheated oven for 45 minutes (but you will be less likely to ruin your pizza stone if you place it on a rack at its lowest position.) Place baking sheet with calzone on the top oven rack and bake for 20 minutes, brush calzone with brushing sauce,sprinkle with cheese. Then slide calzone onto pizza stone and continue to cook for 15-20 minutes or until bottom is crispy and top is golden brown. Slide calzone onto a cutting board or baking sheet and slice into 4 pieces and serve hot with marinara or your favorite dipping sauce (ranch dressing, honey and olive oil with balsamic and fresh cracked pepper our our favorites.) Enjoy!
Taste Level: VGR
Cost: $20 and under
Serves: 4
Prep Time: 10-15 min.
Cook Time: 25-30 min.
Difficulty: 2
Zo and I had a bunch of apples from going to Apple Hill and we had to do something with them. You can only have so many pies and dumplings before you have to branch out top something new. I was going to make Apple Beignets but decided I did not fill like rolling out the dough and cutting it. So I went the lazy route of making fritters. If you are looking for something a little different I highly suggest going with the optional aged white cheddar in the fritters. It really gives the fritters a fun depth that compliments the sweetness perfectly. Enjoy!
Ingredients:
3/4 cup apples (peeled, cored, chopped)
vegetable or peanut oil
Dry
1 cup cake flour
1 tbsp brown sugar
1 tsp baking powder
1 tsp ground cinnamon
Wet
1 egg (beaten)
1/3 cup half and half
4 tsp sweet unsalted European butter (melted)
3 tbsp sour cream
1 tsp volcanic lemon juice
1/4 tsp vanilla extract
Optional
Confectioner's sugar (sprinkled over the top)
Confectioner's sugar (sprinkled over the top)
Optional (3 tbsp - 1/4 cup aged white cheddar)
Mix dry ingredients in a medium mixing bowl. Mix wet in a separate mixing bowl. Fold dry into wet ingredients until smooth and then fold in apples (and cheese if using).
In a deep sauce pan heat oil over medium heat. Once heated use a tablespoon to drop dollops into oil and cook 2-4 minutes or until golden on both sides. Remove fritters as they are done and place on a plate covered in paper towels to drain. Dust with confectioner's sugar and serve warm.
In a deep sauce pan heat oil over medium heat. Once heated use a tablespoon to drop dollops into oil and cook 2-4 minutes or until golden on both sides. Remove fritters as they are done and place on a plate covered in paper towels to drain. Dust with confectioner's sugar and serve warm.
Cost: $20 and under
Serves: 4
Prep Time: 40-45 min.
Cook Time: 25-30 min.
Difficulty: 2
I was really missing being able to buy fresh boiled peanuts so I decided to make some of my own. They were a huge hit with those that like boiled peanuts but not a huge hit with those that had never had them before. So if you like boiled peanuts make these, if you love peanuts and want to try something different make these but if you like peanuts but expect them to be dry and roasted or salted do not make these! Hope you enjoy!
Ingredients:
2 lbs raw peanuts
6 quarts water (may need more water as it boils off)
3 tbsp volcanic lemon juice
1/2 cup crab boil (recipe follows)
2 limes (cut in half)
3 tbsp kosher salt
In a large 8-10 qt stock add water, lemon juice, limes and seasonings. Stir and then submerge peanuts in water. Over medium high heat bring to boil, once rolling boil is reached continue to boil for 2-4 hours or until peanuts are boiled through to your desired level (I like mine with a little crispness left to them.)
Enjoy!
Crab (Seafood) Boil
4 tbsp yellow mustard seeds (ground)
3 tbsp coriander seeds (ground)
2 tbsp whole allspice (ground)
2 tbsp dill seeds (ground)
1 tsp ground cloves
1 tablespoon crushed red pepper
8 bay leaves (ground)
2 tbsp Kosher Salt
2 tbsp cayenne pepper
1 tbsp fresh crack pepper
Cost: $20 and under
Serves: 4
Prep Time: 40-45 min.
Cook Time: 25-30 min.
Difficulty: 2
For this Sopresatta pizza I thought about my favorite takes on the pizza, combined them with a sauce I created just for this idea and threw in a little key lime juice and arugula for good measure. I hope you enjoy my take on this pizza as much as we did! Thanks for reading!
(For instructions on how to make your own sourdough pizza skin check posting dated 7/7/09.)
Ingredients:
Toppings
8 oz fresh Mozzarella (shredded)
1/3 cup smoked maple cheddar
8-9 slices sopresatta
1/3 cup Arugula
1/2 tsp key lime juice
Sauce
1/4 cup pepperoni (diced)
2 tbsp ricatta
1 tbsp goat cheese
1/2 tsp key lime juice
1/8 tsp ground thyme
1/8 tsp ground oregano
2 tbsp olive oil
1 garlic clove (diced)
1 green onion (diced)
Crust
1 portion of sourdough pizza dough check posting for 7/7/09 or pre-made crust
Preheat oven to 450 degrees.
Tossing dough
What works best for me is I strongly throw the ball of dough down on a solid flat surface covered with a piece of wax paper until it is large and flat enough for me to easily balance on top of both of my fists. Then I make an X with my arms keeping my fists close together (backhand to back hand, the dough atop of them both) and I fling the dough upwards with my fingers as I simultaneously bring my arms quickly parallel (palm to palm) about 3-4 inches apart. As the dough falls I remake my fists and catch the dough atop them again in the X position and repeat until the dough has formed a 12-14 inch crust.
(Alternately you can lay dough on a solid flat surface covered with wax paper and squish flat with hands. Roll into a ball and slam the dough down onto your solid flat surface covered with a piece of wax paper. Using your fist mush the dough down repeatedly as if you were punching it softly but firmly (this helps get any air bubbles out of it.) Now using your finger tips press and stretch dough until you have formed a 12-14 inch circular pizza skin (you can also make an easier rectangle skin.)
Sauce
Fold all ingredients together in a medmium mixing bowl until mixed well, sit to side until read to use.
Pizza
Mix together mozzarella and arugala.
Sprinkle corn meal onto a baking sheet and lay skin on to it. Pour the sauce into the center of crust and spread sauce evenly up to about an inch and a half away from the edge of the crust (I find using a pastry spatula works great for spreading tomato sauce.) Evenly sprinkle mozzarella cheese mixture over the sauce. Now sprinkle with maple smoked raw cheddar and top with sopresetta.
Place pizza on baking sheet lightly coated with corn meal. Arrange your oven racks to where they are on the upper and lower thirds of the oven. If you are using a baking stone as we do place it directly onto the floor of a preheated oven for 45 minutes (but you will be less likely to ruin your pizza stone if you place it on a rack at its lowest position.) Place baking sheet with pizza on the lower oven rack and bake for 7-10 minutes, move pizza on baking sheet to upper rack and bake 7-10 minutes (if cooking a second pizza you can put it on the lower rack now on a separate baking sheet.) Slide Pizza off of baking sheet directly onto baking stone and cook for 3-7 minutes or until crisp and bottom is browning (if you were cooking a second pizza you would move it to the top rack on its baking sheet once you slide the first pizza onto the baking stone and of course you would move it to the baking stone once you have remove the first pizza and cooked the second one 7-10 minutes on the upper rack.) Slide pizza onto a cutting board or baking sheet, squeeze key lime juice over pizza and then use a pizza slicer to cut into 8-10 slices and serve hot with your favorite pizza sides, seasonings and sauces!
Taste Level: VGR
Cost: $20 and over
Serves: 12
Prep Time: 10-15 min.
Cook Time: 50-55 min.
Difficulty: 1
12-13 fresh made deli bratwursts
2 (12 oz) German style amber ales
1 tsp smoked paprika
1 tsp fresh crack pepper medley
2 dry rub bacon slices fresh from deli (chopped)
1 cup sauerkraut
1 red onion (chopped)
In a medium bowl mix together bacon, onion and sauerkraut, sit to side until ready to use.
In a large Roasting aluminum disposable pan mix together beer and seasonings. Lay Bratwurst into mixture in a single layer. Top with sauerkraut mixture, cover with heavy duty aluminium foil and let come to room temperature.
Preheat grill to low.
Put roasting pan on lower rack and grill for 15 minutes. Poke holes in bratwursts and then flip continuing to cook for another 15 minutes.
Remove aluminium foil, flip sausages and cook uncovered for 7-10 minutes. Flip sausages one last time and cook for another 7-10 minutes. Remove from grill and let cool for 5-7 minutes before serving hot with mixture over them or on a sesame seed sandwich bun with polish mustard!
Cost: $20 and over
Serves: 4
Prep Time: 50-55 min.
Cook Time: 10-15 min.
Difficulty: 1
.75 lbs bay scallops (sliced)
1/4 cup red onion (diced)
3 garlic cloves (diced)
1/4 cup campari tomatoes (diced)
2tbsp green bell pepper
2 tbsp red bell pepper (chopped)
2 tbsp yellow bell pepper (chopped)
2 green onions (chopped)
1 jalapeno (seeded, diced)
3 tbsp fresh basil (chopped)
2 tsp lemon zest
2 eggs
2 tbsp 2 tsp half and half
1/4 tsp smoked paprika
1/4 tsp cayenne pepper
2 tsp onion powder
kosher salt (to taste)
fresh crack pepper (to taste)
3/4 cup flour
1/4 cup corn meal
1 tsp corn starch
Dipping Sauce
2 tbsp ketchup
2 tbsp lemon juice
1 tbsp mayo
2 tsp Tabasco habenero hot sauce
Fresh crack pepper (to taste)
Dipping SauceMix together all ingredients, cover and refrigerate until ready to use.
Fritters
In a large mixing bowl mix scallops together with vegetables, basil, lemon zest and garlic until even. By hand fold in eggs and half and half until mixed well. By hand fold in flour, seasonings, cornmeal and cornstarch until evenly mixed. Cover and refrigerate batter for 45 minutes to an hour.
Heat oil over medium high heat. Once heated drop 1-2 tbsp balls of batter into oil and cook till golden (1-3 minutes.) As fritters finish cooking scoop out with a slotted scoop and place on a paper towel covered plate to drip away excess oil. Serve hot with dipping sauce and enjoy!
Dipping SauceMix together all ingredients, cover and refrigerate until ready to use.
Fritters
In a large mixing bowl mix scallops together with vegetables, basil, lemon zest and garlic until even. By hand fold in eggs and half and half until mixed well. By hand fold in flour, seasonings, cornmeal and cornstarch until evenly mixed. Cover and refrigerate batter for 45 minutes to an hour.
Heat oil over medium high heat. Once heated drop 1-2 tbsp balls of batter into oil and cook till golden (1-3 minutes.) As fritters finish cooking scoop out with a slotted scoop and place on a paper towel covered plate to drip away excess oil. Serve hot with dipping sauce and enjoy!
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