19 minute read
Recipe Index
fire roasted veggie pizza
from “Pizza on the Grill: 100+ Feisty Fire-Roasted Recipes for Pizza & More” by Elizabeth Karmel and Bob Blumer
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serves 2-4 ingredients for pizza:
· 1 small red onion, cut into 4 slices · 6 tablespoons olive oil, divided · Kosher salt to taste · 2 large portabella mushrooms, stems removed and caps cut into ½-inch-thick slices · 3 Japanese eggplants, cut into ¼-inch-thick slices · 1 yellow bell pepper, seeded and quartered · 1/4 cup uncooked grits or polenta, for rolling the dough · 1 ball prepared pizza dough, at room temperature · 1 cup Basil or Sun-Dried Tomato Pesto (see below or use store-bought) · 20 Fire-Roasted Cherry Tomatoes (see below) · 6 ounces aged goat cheese (chevre) or Brie, rind removed if preferred, and cut into ¼-inch-thick slices · B&E Sprinkle-icious Spice Blend (see below) or your favorite spice blend · freshly ground black pepper to taste
ingredients for sun-dried tomato pesto:
· 1 cup pine nuts or walnuts, lightly toasted · 1/2 cup fresh basil leaves · 2/3 cup freshly grated Parmigiano-Reggiano cheese · 1 clove garlic, minced · 1 cup oil-packed sun-dried tomatoes (one 8.5-ounce jar), plus 1/3 cup of the oil (top off with olive oil if necessary) · 2/3 cup olive oil · 1/4 teaspoon Kosher salt · 1/4 teaspoon freshly ground black pepper
ingredients for fire-roasted cherry tomatoes:
· 40 cherry tomatoes (we like those sold on the vine) · 1 teaspoon olive oil or as needed to coat · 1 cup Kosher salt
ingredients for b&e sprinkle-icious spice blend:
· 1 tablespoon dehydrated onion · 1 tablespoon roasted dehydrated garlic · 2 teaspoons dried lemon peel · 1/2 teaspoon red pepper flakes · 1 teaspoon dried thyme · 2 tablespoons Kosher salt · 2 tablespoons freshly ground black pepper
to make sun-dried tomato pesto:
Place all the ingredients in a food processor and process until smooth. Taste and adjust the salt and pepper, if necessary.
This will keep, tightly covered, in the refrigerator for up to 3 days or in the freezer for up to 2 months.
to make fire-roasted cherry tomatoes:
Preheat a gas grill, build a charcoal fire, or preheat the oven to 275 degrees.
Lightly coat the tomatoes with the oil. Cover a rimmed baking sheet with the salt to form a “salt bed.” Place the tomatoes closely together bottom side down on the salt bed. Place the baking sheet on the grill on the cooking grate over low indirect heat or in the oven. Slowly roast until the tomatoes are shriveled and soft, about 2 hours. Remove from the grill or oven and let cool.
They will keep, tightly covered, in the refrigerator for up to 2 days.
to make b&e sprinkle-icious spice blend:
Mix all the ingredients thoroughly and store in an airtight container for up to 3 months.
to make pizza:
Preheat the grill per the master instructions for gas or charcoal.
Soak 4 bamboo skewers in warm water for 10 minutes. Thread each skewer through the center of one onion slice so it resembles a lollipop. Brush them with 1 tablespoon of the oil and season with salt.
Place the onions, mushrooms, eggplant, and bell pepper on the cooking grate directly over the heat and grill until well marked and tender, about 4 minutes per side. Let cool, then slice the bell pepper into thin strips, pull the skewers out of the onions, and separate into rings. Reserve for topping.
Roll out and shape the dough, then grill the first side of the curst per the master instructions. Use tongs to transfer it from the grill to a peel or rimless baking sheet. Flip the crust to reveal the grilled side.
Spread the surface with the pesto and artfully arrange the grilled veggies and tomatoes over the top. Sprinkle with cheese.
Finish grilling the pizza per the master instructions.
Remove from the grill and season with the spice blend, salt, and pepper. Slice and serve immediately.
Adventure Club: Add grilled seasonal veggies from your local farmers’ market.
fire roasted tomato & cabrales pizza
serves 2-4 ingredients for pizza:
· ¼ cup uncooked grits or polenta, for rolling the dough · 1 ball prepared pizza dough, at room temperature · 2 tablespoons olive oil · 1 cup Onion Marmalade (see below) · 1¼ cups Fire-Roasted Cherry Tomatoes (see below) · 4 ounces Cabrales or your favorite blue cheese, crumbled · 1/4 cup pecan pieces, toasted and chopped · freshly ground black pepper to taste
ingreidents for onion marmalde:
· 2 tablespoons olive oil · 1 tablespoon unsalted butter (or salted and reduce the salt a bit) · 3 large yellow onions, thinly sliced and roughly separated into strings · 1 teaspoon Kosher salt
ingredients for fire-roased cherry tomatoes:
40 cherry tomatoes (we like those sold on the vine) 1 teaspoon olive oil or as needed to coat 1 cup Kosher salt
to make the onion marmalde:
Heat the oil and butter together in a large, heavy sauté pan over medium heat. When the butter bubbles, add the onion rings and salt and cook, covered, for 20 minutes, stirring occasionally. Remove the cover and cook, stirring occasionally, until the onions are all a deep golden color, about 20 more minutes.
This will keep, tightly covered, in the refrigerator for up to 2 days.
to make the fire-roasted cherry tomatoes:
Preheat a gas grill, build a charcoal fire, or preheat the oven to 275 degrees.
Lightly coat the tomatoes with the oil. Cover a rimmed baking sheet with the salt to form a “salt bed.” Place the tomatoes closely together bottom side down on the salt bed. Place the baking sheet on the grill on the cooking grate over low indirect heat or in the oven. Slowly roast until the tomatoes are shriveled and soft, about 2 hours. Remove from the grill or oven and let cool.
They will keep, tightly covered, in the refrigerator for up to 2 days.
to make the pizza:
Preheat the grill, roll out and shape the dough, and grill the first side of the crust per the master instructions for gas or charcoal. Use tongs to transfer it to a peel or rimless baking sheet. Flip the crust to reveal the grilled side.
Spread the entire surface with the onion marmalade. Top with the tomatoes and sprinkle with cheese.
Finish grilling the pizza per the master instructions.
Remove the pizza from the grill, garnish with the nuts, and season with pepper. Slice and serve immediately.
Adventure Club: Replace the cherry tomatoes with heirloom cherry tomatoes.
smokin’ salmon pizza
serves 2-4
ingredients:
· 1/4 cup uncooked grits or polenta, for rolling the dough · 1 ball prepared pizza dough, at room temperature · 2 tablespoons olive oil · ½ cup boursin or other soft garlic cheese (one 5.2-ounce round) · 1 small shallot, minced · 4 slices smoked salmon (about 4 ounces), cut into strips · zest of 1 lemon, finely grated with a Microplane or a zester · 2 tablespoons chopped fresh dill or chives · freshly ground black pepper to taste Preheat the grill, roll out and shape the dough, and grill the first side of the curst per the master instructions for gas or charcoal. Flip the crust and grill until the second side is well browned, 2 to 3 minutes. (Since you’re not melting cheese or warming toppings, you don’t need to switch to indirect heat for a gas grill).
Remove from the grill and immediately spread the entire surface with the boursin. Sprinkle with the shallot and top with the strips of salmon. Finish with the zest, dill, and pepper. Slice and serve immediately.
Adventure Club: Replace the salmon with pieces of smoked sturgeon.
maine event lobster & corn pizza
serves 2-4
ingredients:
· 2 ears corn, husked · 3 tablespoons olive oil, divided · Kosher salt to taste · 1/4 cup (1/2 stick) unsalted butter (very little of this will be consumed) · 1 cup crushed tomatoes · 2 tablespoons crème fraîche or sour cream · 1/4 cup uncooked grits or polenta, for rolling the dough · 1 (4-inch) ball of prepared pizza dough, at room temperature · 1 cup cooked lobster meat · 4 ounces St. Andre cheese (a triple crème cheese) · 4 fresh chives, thinly sliced · Kosher salt or Fleur de sel and Freshly ground black pepper to taste Adventure Club: Grill your own lobster.
Poor Man’s Lobster: Substitute frozen, thawed and sautéed crayfish tails for an equally as delicious and slightly more economical pizza.
Preheat the grill per the master instructions for gas or charcoal.
Brush the corn with 1 tablespoon of the oil and season with salt and place on the cooking grate. Grill corn over direct medium heat, turning occasionally, until it begins to brown, about 8 minutes. Remove from the grill and let cool. To remove the kernels, stand the corn upright on bottom of cob. Grip the top of the cob, and slide your sharpest knife straight down between the cob and the kernels. Set aside and reserve for topping.
Just before making the pizza, melt the butter in a small saucepan over medium heat. Reduce the heat to low or set it off to the side of the grill. In a medium-size bowl, combine the tomato sauce and crème fraîche. Set aside and reserve for topping.
Roll out and shape the dough, then grill the first side of the crust per the master instructions. Use tongs to transfer it from the grill to a peel or rimless baking sheet. Flip the crust to reveal the grilled side.
Spread the entire surface with the sauce. Top with the corn and cheese.
Set the pizza back on the cooking grate over the unlit section and grill, with the lid down, until the bottom is well browned and the cheese is melted, about 7 to 10 minutes.
While the pizza finishes cooking, add the lobster (or crayfish) meat to the butter. Cover and warm for 3 minutes, then remove saucepan from the heat and reserve. When the pizza is hot off the grill, remove the lobster from the butter and add to the pizza. Sprinkle with the chives and season with salt and pepper to taste. Slice and serve immediately.
elk sausage patties
by Bruce Aidells; recipe adapted from “Bruce Aidell’s Complete Sausage Book”
serves 8
ingredients:
· 1½ pounds elk shoulder · 1 pound pork butt · ¾ pound pork back fat · 1/2 pound slab bacon, rind removed · 2 tablespoons brandy · 4 teaspoons Kosher salt · 2 teaspoons coarsely ground black pepper · 2 teaspoons minced juniper berries · 1 teaspoon minced garlic · 1 teaspoon minced shallots · 1 teaspoon fresh chopped rosemary · 2 teaspoons chopped fresh sage · 1/2 cup finely chopped green onion Cut the meat, fat, and bacon into 2-inch strips. In a large bowl, mix the meat, fat, and bacon with the brandy, salt, black pepper, juniper berries, garlic, shallots, rosemary, sage and green onions. Cover and place in the refrigerator to marinate overnight.
The next day, grind the mixture through a ½-inch plate. Add any juices remaining in the bowl. Knead to blend all ingredients thoroughly. Form into 3-inch by 1-2-inch patties. The sausage will keep for three days in the refrigerator, or for two months in the freezer.
pork chops
by Neel Sahni, National Pork Board
serves 10
ingredients:
· 5 pounds of pork chops or pork of your choice · 1/4 cup + 2 tablespoons Kosher salt · 1/4 cup + 2 tablespoons granulated sugar · 1/2 cup water · 1 gallon water · 1/2 gallon ice · 1/2 teaspoon fresh cracked pepper · Optional: extra virgin olive oil, fresh lemon juice Cut pork rack into individual steaks, including the bone and belly sections. Set aside in refrigerator. On stovetop, bring salt, sugar and 1 cup water to a boil until salt and sugar are dissolved. In a large container, add the hot solution to remaining water, ice, and black pepper. Add pork chops and let brine for 1-2 hours. Remove meat from brine and rinse with cold water, placing in refrigerator until ready to use.
Before grilling, pat meat dry with paper towels. Season with fresh cracked black pepper but no salt. Once the meat has been grilled to an internal temperature of 145 degrees with a 3-minute rest, test the pork to see if more salt is needed. If so, add it just before serving. Drizzle very lightly with high-quality extra virgin olive oil and a squeeze of fresh lemon juice.
bartender’s chorizo with andante acapella goat cheese
by Bill Briwa, The Culinary Institute of America
serves: grill 1 sausage per person
ingredients:
Chorizo de Bilbao (or other Spanish chorizo) bourbon Andante Dairy’s Acapella cheese (an ashed round goat) crusty bread Grill the chorizo until it is cooked through and it takes on a little color. Transfer to a plate and bathe in a generous helping of bourbon. Set alight. Serve the sausage, sliced and still flaming, with the goat cheese and crusty bread.
dan dan pig skin noodles with szechuan numbing sauce
by Stephen Gerike, National Pork Board
serves 4 as part of a multi-course meal or 2 as a single dish
ingredients for sauce:
· 1/4 cup pork stock or water · 2 tablespoons soy sauce · 1/2 tablespoon Chinese sesame paste or tahini · 1 tablespoon Chinese black rice vinegar, or substitute good quality balsamic vinegar · 3 tablespoons chili oil (adjust according to your tolerance of spiciness) · 2 teaspoons toasted sesame oil · 1 teaspoon sugar · 1/2 teaspoon ground Szechuan pepper
ingredients for pig skin “noodles”:
· Skin from one large pork belly
ingredients for pork topping:
· 1 tablespoon peanut oil · 2 teaspoons minced garlic (about 2 cloves) · 1 teaspoon minced ginger · 2 scallions, white and green parts chopped · 6 ounces ground pork · 1 tablespoon Chinese rice wine or dry sherry · 1/2 teaspoon salt, or to taste · 1 handful dry-roasted peanuts, finely chopped
to make the “noodles”:
Remove all lean and fat from the pork belly skin. Place the skin in a large stockpot, cover the skin with water and bring to a simmer. Simmer for about an hour or until the skin is tender but not falling apart. Remove the skin from the water and set it on a sheet pan to dry and cool. Reserve the liquid in the pot to reheat the noodles prior to serving. When the skin has cooled, roll it into a tight roll, like a jellyroll, and cut it crosswise into ¼-inch slices to create “noodles.” Set all the noodles aside.
to make the sauce:
In a medium bowl, whisk together all sauce ingredients. Reheat the noodles in the hot water for one minute and drain. Pour the sauce over the noodles and toss so the sauce is evenly distributed. Set aside.
to make the pork topping:
Heat a large wok or skillet over medium-high heat. Add the oil and swirl to coat the base and sides. Add the garlic, ginger and the white parts of the scallions. Cook until fragrant, about 30 seconds. Add the meat and stir-fry until the meat is a little crispy on the outside and no longer pink. Add rice wine to deglaze the pan. Season with salt to taste. Spoon the cooked meat mixture over the noodles, sprinkle the chopped scallions greens and chopped peanuts on top, and serve.
naughty brownies
by Cece Campise, Who’s Hungry? Test Kitchen
makes about 12-16 squares
ingredients for shortbread base:
1½ sticks high-quality butter 1/4 cup sugar 1/4 cup packed dark brown sugar 1 teaspoon vanilla 1/2 teaspoon salt 2 cups all purpose flour
to make shortbread base:
Preheat oven to 350 degrees. Beat together the butter and both sugars until light and fluffy. Add the vanilla and salt. With the mixer on low, add the flour and mix until just combined. Press dough into a 9x13 greased baking dish. Chill in fridge for 20 minutes, then bake for 20 minutes until the edges turn slightly golden. While that’s baking, prepare the brownie layer.
ingredients for brownie layer:
2 sticks (1/2 pound) high-quality butter. 8 ounces semi-sweet chocolate (Valrhona 66% Caribe is great) 2 cups sugar 4 eggs 1/2 teaspoon salt 2 teaspoons vanilla 1¼ cups self-rising flour
to make brownie layer:
Place the butter and chocolate over a double boiler and melt the two together. Remove from heat, add the sugar and stir until uniform. Add the eggs, one at a time, stirring quickly with a spatula until combined. Mix in the salt and vanilla. Lastly, fold in the flour. Pour over the shortbread crust and bake an additional 30 minutes at 350 degrees. Baking time will vary depending on how hot the shortbread is when you add the brownie batter, so keep an eye on it.
substitutions:
Feel free to substitute the vanilla in the brownie layer for something more decadent, such as Grand Marnier or, my favorite, Frangelico. Grand Marnier brownies with orange zest in the shortbread would be delicious, as would Frangelico brownies with Hazelnut shortbread.
strawberry basil whoopie pies
by Elizabeth Fife, Batter & Cream Bakery
makes 12 whoopie pies
ingredients for cake:
· 1/4 cup sour cream · 1½ cups fresh strawberries · 1½ cups all-purpose flour · 1/2 teaspoon salt · 3/4 teaspoon baking powder · 1/2 teaspoon baking soda · 1 cup firmly packed dark brown sugar · 1 large egg · 1/2 teaspoon vanilla · 1/2 cup vegetable oil · 1/4 cup dried strawberries, roughly chopped
to make cake:
Preheat the oven to 375 degrees and grease whoopie pie tin. Purée sour cream with fresh strawberries until smooth. Set aside.
In a large bowl, whisk flour, salt, baking powder, and baking soda together and set aside. In a separate bowl, mix the brown sugar, egg, vanilla, and oil together. Add the strawberry sour cream purée and whisk until fully combined. Gradually add the flour mixture to the strawberry mixture and whisk until evenly combined. Next add in the dried strawberries.
Use an ice cream scoop or carefully spoon equal amounts of dough into each tray on the tin, so that the whoopie cakes are all the same size. Bake for 4-5 minutes until the tops of the cakes are spring-like and a toothpick inserted into the center of the cake comes out clean.
Remove from oven and let cool completely before adding the filling and assembling your whoopies.
ingredients for basil buttercream:
· 1 large bunch basil · 1 cup granulated sugar · 3 egg whites · pinch of cream of tartar · 1/4 teaspoon fine sea salt · 2 sticks cold unsalted butter, cubed
to make buttercream:
Remove basil leaves and wash them. Boil in water 1 minute, remove quickly and shock in cold water. Place basil, 172 grams water and sugar in saucepan, bring to boil and infuse for 20 minutes. Blend 2 minutes until puréed with immersion blender.
Whip the egg whites and cream of tartar to soft peaks. Cook the sugar-basil syrup to 238°F (115°C). Gradually pour the syrup down the side of the bowl, cool on medium speed about 8 minutes. Add in the salt and butter and mix until fluffy and emulsified, about 8 minutes.
teddy’s filled tres leches cupcakes
by Caroline Wright, Author “of Twenty-Dollar, Twenty-Minute Meals”
makes 12 cupcakes ingredients for cupcakes:
· 1 cup cake flour, spooned and leveled · 1 cup all-purpose flour, spooned and leveled · 1 teaspoon Kosher salt · 1/2 teaspoon baking soda · 1/2 teaspoon baking powder · 1½ sticks softened, unsalted butter · 3/4 cup sugar · 2 large eggs · 1 teaspoon pure vanilla extract · 1 cup whole milk
ingredients for sauces:
· 1 (14-oz) can of sweetened condensed milk’s worth of dulce de leche (see below) · 1/4 cup milk · pinch of Kosher salt · 1/4 teaspoon pure vanilla extract
ingredients for meringue frosting:
· 1 cup sugar · 1/2 cup water · 3 large egg whites
ingredients for dulce de leche:
· 1 (8 ounce) can sweetened condensed milk · 1/8 cup heavy cream
to make dulce de leche:
Place the sweetened condensed milk in a large pot and cover with water by 1-inch. Cook over medium-low heat (with bubbles clinging to side of pan, but not simmering) for 4 hours. Let can cool before handling. Transfer dulce de leche to a large bowl; whisk in heavy cream to loosen.
to make cupcakes:
Whisk together first 5 ingredients in a medium bowl. Beat butter and sugar together using an electric mixer until light and fluffy; add eggs, then vanilla. Turn speed on low and alternately add flour and milk, beginning and ending with flour. Divide batter between 12, paper-lined muffin tins; bake in a preheated 350-degree oven for 30-35 minutes, or until a toothpick inserted in the center comes out clean.
to make sauces:
Measure out 1/4 cup dulce de leche; reserve. Transfer remaining dulce de leche to a piping bag or plastic bag. Meanwhile, warm reserved dulce de leche in microwave or on stove; stir in remaining sauce ingredients and set aside. Meanwhile, using a small (1/2-inch) round cutter, cut into cooled cupcakes and pull out a small cylinder of cake without piercing through to the other side. Discard all but ¼-inch of the very top of the cupcake. Using your piping bag, fill the hollowed cupcakes with dulce de leche; replace tops.
to make frosting:
Bring sugar and water to a boil in a small saucepan; boil swiftly until temperature of syrup reaches 240 degrees. Meanwhile, using an electric mixer, beat egg whites until soft peaks form; in a thin stream, drizzle in hot syrup into the eggs while they’re being whisked. Continue to whisk until stiff peaks form and you’ve added all your syrup (the meringue will be glossy). Frost cupcakes; if desired, torch the cupcakes with a blowtorch for added caramelization. Serve with reserved dulce de leche/milk sauce.
salted lime pie
by Joshua Gripper, The Dutch
serves 8
ingredients:
· 4 egg yolks · 1 lime, zested · 14 ounces condensed milk · 1 cup key lime juice · 1/4 teaspoon salt · 1 teaspoon orange liqueur · 2 gelatin sheets Preheat oven to 300 degrees. At a high speed, whip together egg yolks and lime zest until light and fluffy.
In a separate bowl, combine condensed milk, lime juice, salt and liqueur. Mix together with the egg yolk mixture. Melt gelatin sheets and whisk in. Pour into pre-baked pie crust. Bake for 20 minutes.
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