Tuesday, July 28, 2009
With the purchase of a new BBQ any one's imagination will begin to run wild with ideas of new things to try on the grill. Although this isn't the first time I've done pizza on the grill, it is the first time doing it on a gas BBQ, specifically my new Weber Genesis EP -320. YES, Weber is the best - just forget all the rest. You may pay a little more, but quality and durability are priceless. Ah but enough of my new toy here's how to make that awesome pizza I have pictured.
MEDITERRANEAN SNOW CRAB PIZZA
4 medium size yukon potatoes thinly sliced
swiss and mozzarella cheeses
fresh rosemary sprigs
black olives (sliced lengthwise)
crushed red pepper
fresh garlic (roughly chopped)
Preparation: Get all your ingredients ready olives, cheese, crab etc. so you're ready to go when the crust is.
Lay the sliced potatoes on a greased baking sheet and bake in the oven, flip them over halfway through.
The Dough :
Making your own is the best, but to save time buy ready made bread dough or foccacia. Use cornmeal or polenta to dust your work space and roll and roughly press it out into a square. Lightly brush the top with olive oil. Flip it over and oil the other side. Be generous with the corn meal to keep it from sticking plus the oil will help the corn meal stick better on the dough. Slide it on to a rimless baking sheet or pizza paddle. Now your ready to preheat the grill.
Light the BBQ and turn all the burners to high for about 10 min. and close the lid until the temp. reaches aprrox. 500 degrees. While it's heating up you can get your toppings ready. Turn the heat down to medium and slide the dough onto the grill and close the lid. At this point you are really just toasting the one side to get some grill marks then you pull it off. It doesn't take very long but resist the urge to peek. Check it after 3 min. or so and you'll know how fast it's cooking.
Once it looks good, pull it off and flip it over and your ready to assemble.
Topping the pizza begins with sauce, then some cheese, your toppings, then a little more cheese.
Lightly spread the alfredo sauce over the pizza to about 1" from the edges. Sprinkle some of the cheese mixture on, then arrange the potato slices, crab meat, olives and whatever else you wish. I like to add some crushed red pepper at this point and some fresh chopped garlic if you're brave.
Sprinkle a bit more cheese and rosemary sprigs on top and it's ready for the grill again.
(When "building" your pie, keep in mind that sometimes less is more, so try not to overload it with mounds of cheese and toppings. You want to be able to taste the crust which is the foundation of the pizza itself.)
Now take it to the BBQ, still at medium, and slide it off onto the hot grill. If you have a 3 burner set up, turn the middle one to low or off. Close the lid and bake until the bottom is browned the way you like and cheese is melted - about 10 -12 minutes. Keep an eye on it! After all this work you sure don't want to burn it.
When it's done, let it rest a minute or two before slicing it up. Grab yourself your favorite beverage and enjoy some of the best pizza to ever hit your lips. Eat your heart out Round Table!
Sunday, July 26, 2009
Please note, I'm certainly no gourmet chef (yet) and would most likely be sent packing early on Hell's Kitchen. But when it comes to good food and a good recipe I can smell it a mile away. Besides, it dawned on me that if you're looking into vintage cookbooks you more than likely enjoy cooking and good food.
Tuesday, July 21, 2009
In one of my earlier postings, I showed you one of my favorite recipe pamphlets from the National Biscuit Company. I’ve received many comments from my readers about this pamphlet, so here’s a bit more information.
I recently ran across a wonderful book, The Public Accepts: Stories Behind Famous Trade-Marks, Names and Slogans, by I. E. Lambert, Published by The University of New Mexico Press, Albuquerque, NM, 1941. This is a fascinating read and I advise you to keep your eyes open for a copy of your own.
The National Biscuit Company was organized in February, 1898. At that time crackers were sold in cracker barrels. As a rostrum for the village statesmen the cracker barrel was not a bad idea, but it was a definite evil for the cracker industry. The shopping housewife, upon her return home, often opened her brown paper bag to find that she had purchased broken, stale, and dirty crackers.
Mr. Adolphus W. Green, chairman of the Board of the National Biscuit Company, conveived the idea of selling a fresh and clean soda cracker in a small, attractive package and giving the cracker a distinctive name as a remedy for the menace of the cracker barrel.
In August, 1898, a suggested list of possible names for the new product was submitted, such as “Hava Cracker,” “Usa Cracker,” “Taka Cracker,” etc. The name “Uneeda” was also on this list, and finally, after some hesitation, it was adopted. The word “Uneeda” was probably the first coined combination of words which are so frequently used today for trade names.
In January, 1899, preparations were complete. One morning the people of Chicago and other Illinois cities woke to discover in the newspapers two mysterious words printed in bold type: “UNEEDA BISCUIT.” This suggestive combination of letters aroused the curiosity of the purchasing public and the venture was a succcess almost overnight.
A few months later, Mr. Joseph J. Geisinger, seeking to illustrate the moisture-proof properties of the new package, dressed his young nephew, Gordon Stille, in boots, sou’wester, and slicker, put a package of “Uneeda Biscuit” under his arm, and took him to the photographer. When Mr. Green saw the result he was delighted. Thus the “Uneeda Boy” was added to the gallery of world famous trade-mark figures.