Saturday, July 31, 2010
Caramelized Onion, Sausage and Basil Pizza
Recipe courtesy Giada De Laurentiis
* Cornmeal, for dusting
* 3 tablespoons extra-virgin olive oil, plus extra for drizzling
* 1 tablespoon unsalted butter, at room temperature
* 2 onions (about 1 1/2 pounds), thinly sliced
* 1/4 teaspoon kosher salt
* 1/4 teaspoon freshly ground black pepper
* 1 pound spicy turkey or pork sausage, casings removed, crumbled
* All-purpose flour, for dusting
* 1 (13 to 16-ounce) ball pizza dough
* 3/4 cup (3 ounces) crumbled Gorgonzola or blue cheese
* 1/4 cup chopped fresh basil leaves
Put an oven rack in the center of the oven. Preheat the oven to 475 degrees F. Sprinkle a heavy baking sheet (without sides) with cornmeal and set aside.
In a large skillet, melt 3 tablespoons of olive oil and the butter over medium-low heat. Add the onions, salt and pepper. Cook, stirring occasionally, until golden and caramelized, about 20 minutes. Increase the heat to medium-high and add the sausage. Using a wooden spoon, break up the sausage and cook, stirring constantly, until cooked through, about 8 minutes. Set aside to cool slightly.
On a lightly floured work surface, roll out the dough into a 13-inch diameter circle, about 1/4-inch thick. Transfer the dough to the prepared baking sheet and drizzle with olive oil. Spread the onion mixture evenly over the dough, leaving a 1-inch border. Sprinkle the cheese on top. Bake until the crust is golden and the cheese has melted, about 15 to 17 minutes. Remove from the oven and sprinkle with chopped basil. Cut the pizza into wedges and serve.
Thursday, July 29, 2010
Ingredients for Jerk Chicken!
* 2 teaspoons allspice
* 1/2 teaspoon ground cinnamon
* 1/2 teaspoon ground nutmeg
* 1/2 onion
* 8 cloves garlic or 1 whole head
* 1 (1-inch) piece fresh ginger, sliced
* 3 scallions, sliced
* 3 limes, juiced
* Splash low-sodium soy sauce
* 1/4 cup extra-virgin olive oil, plus more for drizzling
* Kosher salt and freshly ground black pepper
* 6 sprigs fresh thyme, leaves picked
* 1 Scotch bonnet pepper, halved, plus more to taste
* 1/4 cup packed light brown sugar
* 1 whole free-range chicken (about 5 pounds), cut into 10 pieces
* Limes, for garnish
* Parsley, for garnish
* Smoking chips, soaked in water for 15 minutes
Begin by making the jerk marinade. Combine all the marinade ingredients in a blender and process until you have a smooth puree.
Add chicken pieces into a large resealable plastic bag and pour in the marinade. Put the bag into a baking dish and let marinate in the refrigerator overnight.
Preheat grill to high.
Prepare a table-top smoker or take a roasting tray, line it with foil and add some soaked wood chips to the bottom. Place a wire rack over the top, upside down, and lay chicken pieces over the chips on the rack. Cover with foil and grill over high heat. Smoke for 10 minutes.
Preheat oven to 300 degrees F.
Transfer the chicken pieces to a baking sheet and drizzle with extra-virgin olive oil. Bake in the oven "low and slow" until chicken is tender, about 1 hour. Remove the chicken from the baking sheet to a serving platter and garnish with limes and parsley before serving.
Sunday, July 25, 2010
Tangy Gorgonzola cheese, marinated onions and savory seared beef tenderloin make a scrumptious company-worthy dinner. Round out the meal with a crisp green salad and garlic mashed potatoes.
Yield: MAKES: 4 servings
* 4 beef tenderloin steaks (about 2 in. thick, 8 to 10 oz. each; see notes)
* 1 red onion (12 oz.), peeled and sliced crosswise into 1/2-inch-thick rounds; ends discarded
* 3/4 cup tawny Port
* 2 tablespoons walnut or vegetable oil
* 1/4 cup crumbled gorgonzola cheese (1 1/2 oz.), at room temperature
* 1/4 cup (1/8 lb.) butter, at room temperature
* 2 tablespoons chopped parsley
* Salt and pepper
1. Rinse steaks and pat dry; place in a 1-gallon zip-lock plastic bag. Set onion slices in a single layer on a plate. Drizzle 2 tablespoons Port and 1 teaspoon oil over onions. Pour remaining Port and oil over meat; seal bag and turn to coat. Let stand at least 30 minutes, or cover the onions and chill meat and onions up to 2 hours.
2. In a small bowl, beat gorgonzola and butter until well blended and creamy.
3. Lift steaks from marinade (discard marinade) and lay on an oiled barbecue grill over a solid bed of medium coals or medium heat on a gas grill (you can hold your hand at grill level only 4 to 5 seconds). Lay onion slices around steaks. Close lid on gas grill. Cook steaks, turning once, until browned and done to your liking in center of thickest part (cut to test), 16 to 18 minutes for medium-rare. Cook onions, turning once, until lightly browned on both sides, 16 to 18 minutes.
4. Transfer steaks to plates and top with grilled onions, separated into rings. Let rest in a warm place for 3 to 5 minutes. Garnish each with a dollop of gorgonzola butter. Sprinkle with parsley and salt and pepper to taste.
Wednesday, July 21, 2010
Grilled Pineapple Mahi Mahi Tacos
Serving Size: 4
2 lbs mahi mahi fillets
2 tablespoons olive oil
Sea salt and fresh ground black pepper, to taste
1 orange, juiced
1 avocado, peeled and cut into strips
1 roma tomato, diced
1 cup shredded red cabbage
4 pre-cut pineapple rings
1 cup fresh cilantro, chopped
8 6″ flour tortillas, lightly fried
1. Preheat grill to medium heat.
2. Place fillets on large plate; brush both sides with olive oil and sprinkle with salt and pepper.
3. Grill fillets 3-4 minutes on each side.
4. Also place pineapple rings on grill for about 1 minute each side, depending on thickness.
5. Remove fillets from grill and drizzle with juice from orange.
6. Flake fillets with fork and cut grilled pineapple into small chunks.
7. Fill taco shells with mahi mahi, pineapple, avocado, tomatoes, cabbage, and cilantro.
Tuesday, July 6, 2010
Baby Backs anyone? Check out this recipe that will be sure to make your mouth water. Rub your ribs with Tom Douglas Rub with Love Pork Rub. Pre-heat your grill to 350. Then grill your ribs to a nice golden brown to your liking. Then take the ribs stand up in a 2" deep pan or casserole dish fill pan with Dr.Pepper and cover with foil and place on grill(if you have natural gas) or oven at 275 and bake for 2.5 to 3 hrs.
Then finish these ribs on your Grill with our signature “The Best BBQ Sauce You'll Ever Taste.” These ribs will definitely be the BEST you have ever tasted!
Monday, July 5, 2010
4 Tbsp lemon juice
½ tsp garlic salt
¼ tsp season salt
¼ tsp dried oregano
¼ tsp dry dill weed
2 pound walleye fillets
¼ cup cornmeal
¼ cup crushed Ritz crackers
2 Tbsp all-purpose flour
1 ½ tsp canola oil
1 ½ tsp butter
¼ cup mayonnaise
1 Tbsp finely chopped dill pickle
2 tsp finely chopped onion
2 tsp minced fresh dill or
¾ tsp dill weed
1) In a zip lock plastic bag, combine lemon juice, garlic, salt, dill and oregano;
2) Add Walleye fillets to bag; Seal bag and turn to coat fish;
3) Refrigerate for 30-60 minutes, turning several times.
4) In a shallow bowl, combine cornmeal, crackers and flour.
5) Remove fillets; and dip fillets into crumb mixture to coat.
6) Heat a skillet to medium high, add in oil and butter
7) Cook fillets for 5 minutes on each side until golden brown
Fish flakes easily with a fork when done.
1) In a bowl, combine the mayonnaise, pickle, onion and dill mix well.
Serve with fish.
Discard the marinade after removing fish or use as sauce if BBQing Walleye without crumb coating
This Lemon Walleye Recipe is very easy and a very good Fried Walleye or Grilled Walleye Recipe. Serve this recipe with a good coleslaw and home fries.
This Sportman Restaurant Style Coleslaw Salad taste exactly like the KFC slaw, just grate cabbage, carrots, and apples instead of shredding it. If you like a hotter Sportman Restaurant Style Coleslaw taste add the hot sauce or a 1/4 tsp of horseradish paste.
6 cups shredded cabbage
1 cup shredded carrots
1 small shredded apple
3 tbsp sugar
1 tsp salt
¼ tsp cayenne or red pepper
¼ cup milk
¼ cup white vinegar
1 tsp dried minced onion
1/2 cup buttermilk
1/2 tsp celery seed
1 cup miracle whip
2 – 3 drops hot sauce
1. In large bowl combine all the slaw ingredients; mix up well; then set aside or refrigerate
2. In separate bowl; combine all dressing ingredients; mix well; put in refrigerator at least 2 hours
3. Before serving; combine slaw and dressing; mix well; if to moist pour off some of the extra and re-mix.
Add the hot sauce to get a hotter or stronger taste
Grate slaw ingredients instead of shredding
As a side dish Sportsman Restaurant Style Coleslaw Salad goes great with all meals.
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