I like pizza. All kinds – Margherita with fresh tomatoes, buffalo mozzarella, and fresh basil; rustic crusts with caramelized onions and roasted garlic with toasted pignoli (kind of a Pissaladiere with a little extra umph); thinly sliced fresh plum tomatoes layered over olive oil and garlic and covered with chopped fresh oregano and shredded mozzarella and finally ¼” slices of homemade Italian sausage; and tomato sauce with oregano and red wine over olive oil and garlic and covered with just about anything. Before my hypertension, I used to order pepperoni and mushroom with extra cheese every chance I got.
Pizza Dough
Makes 2 small or 1 large pizza
2 cups bread flour (11 ounces), plus extra for dusting work surface; 1 teaspoon instant yeast (quick rise, or rapid rise); ¼ teaspoon table salt; 1 tablespoon olive oil, plus additional oil for brushing dough and greasing hands; and 1 cup water (8 ounces), warm (about 110 degrees).
In the work bowl of a food processor, pulse the flour, yeast, and salt to combine (about five quick pulses). With machine running, add oil, then water, through the feed tube; and continue to process until dough forms ball, about 15 seconds. Generously dust work surface with flour; using floured hands, transfer dough to work surface and knead until the dough is silky. Lightly oil a small bowl, place dough in the bowl, cover tightly with plastic wrap, and set aside in draft-free spot until doubled in volume, 1 to 1 1/2 hours.
When dough has doubled, punch the dough down, remove and divide into 2 equal pieces. Working with one piece at a time, form each piece into rough ball by gently pulling edges of dough together and pinching to seal. With floured hands, turn dough ball seam-side down. Cupping dough with both hands, gently push dough in circular motion to form taut ball. Repeat with second piece. Brush each lightly with oil, cover with plastic wrap, and let rest 10 minutes.
Coat fingers and palms of hands generously with oil, hold dough aloft and gently stretch to 10-inch length. Set the dough on to a floured counter and gently dimple surface of dough with fingertips. Using oiled palms, push and flatten dough into the shape of your pizza pan. Powder a pizza pan with corn meal and place the flattened dough on to it. Roll edge to create a lip to hold the toppings on.
Add what ever toppings you want and cook on a baking stone in a 500 degree oven until the crust is starting to brown; slide the crust off of the pan so it’s sitting directly on the stone; and bake until it’s golden brown on the edges and bottom.
This method may be used for most pizzas. It is a crispy, fairly thin crust.
It is an excellent pizza dough recipe. Now that grilling season is upon us, we can get back to grilled pizza. You can make it fairly easily. Make the dough and bake the crust until it starts to hold together on its own (five to ten minutes). Slather some vegetable or peanut oil on a hot side of a grill that has another side that doesn’t have any heat under it. Throw the crust, top side done on the hot part for five or ten (or so) seconds and let it get toasted and then move it over to the cool side to cool off; and turn it 45 to 90 degrees and put it on the hot side to toast some more. When you have good grill marks on the top, take it off of the grill and sauce it and put the toppings on it. Put it back on the cool side of the grill and place the cover on the grill. Cook until the toppings are done (cheese melted, sausage or other toppings completely cooked) and toast the crust again on the hot side – moving it on and off as needed so it doesn’t burn. It’s good eating!
Tuesday, May 19, 2009
Saturday, May 16, 2009
A Sense of Humor
She was only a moonshiner's daughter, but, oh he loved her still.
No matter how much you push the envelope, it'll still be stationery.
I wondered why the baseball kept getting bigger. Then it hit me.
The short fortune-teller who escaped from prison was a small medium at large.
I know - they are all as old as the hills and bad puns - but they all tickled me when I read them again this week.
It got me to thinking, what's happened to my sense of humor? I used to seek out jokes and actively memorize them. The last time that happened escapes me. It seems that as we age, our sense of humor doesn't so much change as we tend to stop memorizing jokes (that description fits me at least).
It seem that lately, I watch Comedy Central and laugh at many different kinds of jokes - the wild antics of "South Park", the low humor of the "Blue Collar Comedy Tour", and the political commentary of John Stewart and Stephen Colbert.
I haven't found any situation comedies that I find all that funny. Certainly none that re-create the mix of drama and comedy of a "M*A*S*H" or "Barney Miller". The comedies that are out there now just seem dumb. I know that there are successful programs, but I just can't find any that consistently have a mix of pathos and comedy that I like.
Cest la vie.
No matter how much you push the envelope, it'll still be stationery.
I wondered why the baseball kept getting bigger. Then it hit me.
The short fortune-teller who escaped from prison was a small medium at large.
I know - they are all as old as the hills and bad puns - but they all tickled me when I read them again this week.
It got me to thinking, what's happened to my sense of humor? I used to seek out jokes and actively memorize them. The last time that happened escapes me. It seems that as we age, our sense of humor doesn't so much change as we tend to stop memorizing jokes (that description fits me at least).
It seem that lately, I watch Comedy Central and laugh at many different kinds of jokes - the wild antics of "South Park", the low humor of the "Blue Collar Comedy Tour", and the political commentary of John Stewart and Stephen Colbert.
I haven't found any situation comedies that I find all that funny. Certainly none that re-create the mix of drama and comedy of a "M*A*S*H" or "Barney Miller". The comedies that are out there now just seem dumb. I know that there are successful programs, but I just can't find any that consistently have a mix of pathos and comedy that I like.
Cest la vie.
Thursday, May 14, 2009
How to Build a Recipe
I haven't written very many original recipes. Actually only two or three that I can think of. I actually like writing recipes though, so I going to do more of them.
The first thing you need is a premise. The first recipe that I wrote was for Barbequing spareribs. I wanted to enter the ribs into a "burn-off" like the one they have annually in Cleveland OH.
So I started researching the dish. I looked in several cook books and watched some PBS cooking shows. When the process was understood, I started looking for ways it could be customized to make my process original or at least identifiably my own, the way that would make the ribs mine.
I read about the "secret ingredients" - swamp water, rendered pork fat, combinations of spices and herbs, etc. I decided against using any of these in favor of straight forward flavors - clean and simple.
Finally, I wrote up the recipe and made my first batch. It was very well received, but I immediately started tweaking the ingredients.
I heard about other methods to achieve even better flavor, or optimum tenderness, so I went into the experimentation phase. I finally hit upon the combination that made my ribs good, and distinctively mine.
I have given out my rib recipe to quite a few people, and they say that they've done pretty well with it. Most people just say that it looks like a lot of work. Maybe it is, but I think the results are worth it.
I'm sorry that I haven't entered it into any contest, but that seems to be the really hard part. Where are the qualifiying contests and how does one enter them? This is what I need to find out.
I'm working on a new rib recipe to lower the sodium level in the ribs - Hypertension isn't any fun at all. Back to the experiments - I'll let you know when its' done.
The first thing you need is a premise. The first recipe that I wrote was for Barbequing spareribs. I wanted to enter the ribs into a "burn-off" like the one they have annually in Cleveland OH.
So I started researching the dish. I looked in several cook books and watched some PBS cooking shows. When the process was understood, I started looking for ways it could be customized to make my process original or at least identifiably my own, the way that would make the ribs mine.
I read about the "secret ingredients" - swamp water, rendered pork fat, combinations of spices and herbs, etc. I decided against using any of these in favor of straight forward flavors - clean and simple.
Finally, I wrote up the recipe and made my first batch. It was very well received, but I immediately started tweaking the ingredients.
I heard about other methods to achieve even better flavor, or optimum tenderness, so I went into the experimentation phase. I finally hit upon the combination that made my ribs good, and distinctively mine.
I have given out my rib recipe to quite a few people, and they say that they've done pretty well with it. Most people just say that it looks like a lot of work. Maybe it is, but I think the results are worth it.
I'm sorry that I haven't entered it into any contest, but that seems to be the really hard part. Where are the qualifiying contests and how does one enter them? This is what I need to find out.
I'm working on a new rib recipe to lower the sodium level in the ribs - Hypertension isn't any fun at all. Back to the experiments - I'll let you know when its' done.
Tuesday, May 12, 2009
Militant Vegans
In a disturbing trend, militant vegetarianism has become mainstream.
There was a story about a firehouse in Austin Texas that has become "vegan". The premise was that the shift lieutenant's father, a doctor, had written a book about how he feels that meat is bad for humans to consume. He had convinced his family of this and his son had convinced his com padres in the firehouse.
This doctor was convinced that he should attempt to get meat outlawed in the same manner as cigarettes and smoking. Not illegal, but ostracised. The doctor figured that this was possible with in three or four years. I think that that premise is fatally flawed - but that's his opinion.
What bothers me is that this is not the first militant vegan story that I've heard; and it hinges on so-called "Animal Rights". Animals don't have rights. Animals have protections that are afforded them by legislatures that have seen fit to criminalize animal cruelty.
If you don't think that animals should be harvested (I know that means killed, skinned, and dismembered) for leather or fur or meat, so be it. I don't agree with you, but you have a right to your opinion - as long as you allow me mine.
There was a story about a firehouse in Austin Texas that has become "vegan". The premise was that the shift lieutenant's father, a doctor, had written a book about how he feels that meat is bad for humans to consume. He had convinced his family of this and his son had convinced his com padres in the firehouse.
This doctor was convinced that he should attempt to get meat outlawed in the same manner as cigarettes and smoking. Not illegal, but ostracised. The doctor figured that this was possible with in three or four years. I think that that premise is fatally flawed - but that's his opinion.
What bothers me is that this is not the first militant vegan story that I've heard; and it hinges on so-called "Animal Rights". Animals don't have rights. Animals have protections that are afforded them by legislatures that have seen fit to criminalize animal cruelty.
If you don't think that animals should be harvested (I know that means killed, skinned, and dismembered) for leather or fur or meat, so be it. I don't agree with you, but you have a right to your opinion - as long as you allow me mine.
Friday, May 8, 2009
Pulled Pork from the "Best Recipe" book
I like making food the old fashioned way. For pulled pork (or pulled pig), that means putting the dry rub on the day before and then seven to eight hours in my smoker/charcoal grill. Adding charcoal every hour or so, soaking hickory chunks and adding them periodically throughout the day. You wait an hour after the charcoal has burned out before removing the roast and separating the meat with a couple of forks. Finally mix in a home made barbeque sauce and make a sandwich.
For those of you who can't add, that's ten hours of work before you can have that sandwich (or eighteen to twenty two hours if you count the time that you're letting the dry rub work.).
I've found another way - with consistently outstanding results: The New Best Recipe cookbook. (Alternatively, the Cooks' Illustrated Guide to Grilling and Barbeque - the same source, America's Test Kitchen). The time is cut from ten to six hours and the amount of time fussing with the fire is cut down to two to two and a half hours.
First, the dry rub is 1/2 c. sweet paprika, 2 tbls ground cumin, 2 tbls mild chili powder, 2 tbls groung black pepper, 1 tsp cayenne pepper, and 1/2 tsp of ground cloves. (My dietary problems with blood pressure limit this mixture - there are several good mixtures that include salt and/or sugar. This pulls the flavor deeper into the meat as the salt and sugar disolve; and you can cut down on the time it takes for the dry rub to season the meat - use at least three hours. Or experiment and make up your own. )
Rub that mixture on a 6 to 8 lb Boston butt roast; wrap it in plastic wrap; and put it in the refrigerator overnight (up to three days - for a stronger taste). You'll want to take the roast out of the refrigerator and unwrap it an hour to an hour and a half before you cook it to let it come up to room temperature. Place the unwrapped roast in a disposable aluminum tray (roughly 8" X 10" X 3").
When the meat comes out of he refrigerator, it's a good time to soak four 3" X 3" chunks of hickory in cold water in a zipper bag (for at least an hour).
Half an hour before you start the meat, start about 1/2 cubic foot of lump charcoal in a chimney starter. When it's going, dump the pile on one side of the grill. Place the hickory chunks on the pile; place the meat in its tray on the other side of the grill; and close the cover. Every forty five minutes to an hour, add some more charcoal - to maintain the temperature at roughly 275 deg.
Cook for 3 hours. Before it's done, adjust an oven rack to the middle position and start the oven at 325 deg. When the oven is up to temperature, bring in the roast in its pan and cover it tightly with heavy duty aluminum foil. Place the pan in the middle of the oven and cook for 2 hours.
While it's cooking is a good time to make some barbeque sauce - I like the "Quick Sauce". Instead of simmering the sauce for a long time to break down the tomatoes and onions, this recipe puts a medium sized chopped onion and 1/4 c. of water in the blender (or food processor) on liquefy; and strains them into a mixture of 1 c. of ketchup, 5 tbls. of molasses, 2 tbls. cider vinegar, 2 tbls. Worcestershire sauce, 2 tbls. dijon mustard, 1 1/2 tsp liquid smoke, and 1 tsp of hot sauce (I prefer Texas Pete or Frank's Red Hot over Tabasco). Heat 2 tbls of peanut oil over medium heat and press a clove of garlic into it; and add 1 tsp of chili powder and 1/4 tsp of cayenne pepper. After 30 seconds, whisk in the ketchup and onion mixture and simmer over low heat for 3o minutes and it's ready to serve; or cool and refrigerate.
Remove the pan from the oven and place it inside a browm paper bag and crimp the end closed. Let the roast rest for an hour. This steps allows the roast to cool and rest at just the right temperature - not putting it in the paper bag allows it to cool too quickly (although you can shut off the oven, open the door once for ten to fifteen seconds, close the door and let it rest in the oven for an hour).
Take the roast out and pull it apart using two forks. Remove fat and bones before pulling it apart. Place the meat in a bowl and you can mix in barbeque sauce - although I prefer to leave it on the side and let people put their own on the sandwich. Another thing you can do is to not use sauce, but to leave a shaker of dry rub on the table so that people can spice their own sandwich (that "Memphis-style"). Hope you try this - you'll like it.
For those of you who can't add, that's ten hours of work before you can have that sandwich (or eighteen to twenty two hours if you count the time that you're letting the dry rub work.).
I've found another way - with consistently outstanding results: The New Best Recipe cookbook. (Alternatively, the Cooks' Illustrated Guide to Grilling and Barbeque - the same source, America's Test Kitchen). The time is cut from ten to six hours and the amount of time fussing with the fire is cut down to two to two and a half hours.
First, the dry rub is 1/2 c. sweet paprika, 2 tbls ground cumin, 2 tbls mild chili powder, 2 tbls groung black pepper, 1 tsp cayenne pepper, and 1/2 tsp of ground cloves. (My dietary problems with blood pressure limit this mixture - there are several good mixtures that include salt and/or sugar. This pulls the flavor deeper into the meat as the salt and sugar disolve; and you can cut down on the time it takes for the dry rub to season the meat - use at least three hours. Or experiment and make up your own. )
Rub that mixture on a 6 to 8 lb Boston butt roast; wrap it in plastic wrap; and put it in the refrigerator overnight (up to three days - for a stronger taste). You'll want to take the roast out of the refrigerator and unwrap it an hour to an hour and a half before you cook it to let it come up to room temperature. Place the unwrapped roast in a disposable aluminum tray (roughly 8" X 10" X 3").
When the meat comes out of he refrigerator, it's a good time to soak four 3" X 3" chunks of hickory in cold water in a zipper bag (for at least an hour).
Half an hour before you start the meat, start about 1/2 cubic foot of lump charcoal in a chimney starter. When it's going, dump the pile on one side of the grill. Place the hickory chunks on the pile; place the meat in its tray on the other side of the grill; and close the cover. Every forty five minutes to an hour, add some more charcoal - to maintain the temperature at roughly 275 deg.
Cook for 3 hours. Before it's done, adjust an oven rack to the middle position and start the oven at 325 deg. When the oven is up to temperature, bring in the roast in its pan and cover it tightly with heavy duty aluminum foil. Place the pan in the middle of the oven and cook for 2 hours.
While it's cooking is a good time to make some barbeque sauce - I like the "Quick Sauce". Instead of simmering the sauce for a long time to break down the tomatoes and onions, this recipe puts a medium sized chopped onion and 1/4 c. of water in the blender (or food processor) on liquefy; and strains them into a mixture of 1 c. of ketchup, 5 tbls. of molasses, 2 tbls. cider vinegar, 2 tbls. Worcestershire sauce, 2 tbls. dijon mustard, 1 1/2 tsp liquid smoke, and 1 tsp of hot sauce (I prefer Texas Pete or Frank's Red Hot over Tabasco). Heat 2 tbls of peanut oil over medium heat and press a clove of garlic into it; and add 1 tsp of chili powder and 1/4 tsp of cayenne pepper. After 30 seconds, whisk in the ketchup and onion mixture and simmer over low heat for 3o minutes and it's ready to serve; or cool and refrigerate.
Remove the pan from the oven and place it inside a browm paper bag and crimp the end closed. Let the roast rest for an hour. This steps allows the roast to cool and rest at just the right temperature - not putting it in the paper bag allows it to cool too quickly (although you can shut off the oven, open the door once for ten to fifteen seconds, close the door and let it rest in the oven for an hour).
Take the roast out and pull it apart using two forks. Remove fat and bones before pulling it apart. Place the meat in a bowl and you can mix in barbeque sauce - although I prefer to leave it on the side and let people put their own on the sandwich. Another thing you can do is to not use sauce, but to leave a shaker of dry rub on the table so that people can spice their own sandwich (that "Memphis-style"). Hope you try this - you'll like it.
Thursday, May 7, 2009
We're Blogging Now!
I'm starting this because I'm tired of hearing about how much harm everyone is doing to their bodies by eating meat! And I'm tired of listening to people who have no business expressing their opinions outside of their therapist's office writing things as if they were fact.
I envision this as being a forum for me to diseminate my opinion and to pass on experience to all (or, more likely, none). I'm going to include recipes that I've made up or that make sense to me. I'm going to include my opinions on anything that "trips my trigger" at the time.
You are welcome to comment on anything and everything - just remember that this is MY blog and I get to control the content - including which comments get posted. I also plan not to say anything in anyway that I wouldn't want my grandaughters to hear - be aware of that when you comment please.
I envision this as being a forum for me to diseminate my opinion and to pass on experience to all (or, more likely, none). I'm going to include recipes that I've made up or that make sense to me. I'm going to include my opinions on anything that "trips my trigger" at the time.
You are welcome to comment on anything and everything - just remember that this is MY blog and I get to control the content - including which comments get posted. I also plan not to say anything in anyway that I wouldn't want my grandaughters to hear - be aware of that when you comment please.
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