Pizza Dough, Grilling Instructions

Basic Grilled Pizza Dough - makes 2 12-inch pizzas

3/4 cup warm water
1 packet active dry yeast (about 2 1/4 teaspoons)
1/2 teaspoon sugar
1 1/2 cups unbleached flour
1/4 cup whole wheat flour
1 teaspoon kosher salt
2 tablespoons cornmeal, preferably white, plus additional for the pan
2 tablespoons EVOO, plus 1/4 teaspoon for the bowl.

Making the dough:
Pour the warm water into a small bowl or measuring cup. (If the water is too hot, the yeast will die. If too cold, it will not activate.) Add the yeast and sugar and stir until the yeast dissolves into a smooth beige color. Let it stand on the counter for about 5 minutes to prove that the yeasted water is active. A thin layer of foam will appear at the top, indicating that the batch is good.

Kneading with a stand mixer: Add the flours, salt and cornmeal to a 4-5 quart standing mixing bowl. Use the dough hook attachment on the lowest speed to mix the dry ingredients. Add the yeasted water and the 2 tablespoons of olive oil. Mix on the slowest speed to allow the ingredients to come together. You may need to scrape down the sides with a spatula. Then, move to medium-high speed and knead for 2 minutes. The batter should form a ball, unless it's too wet or sticky. If so, add only enough flour to prevent it from sticking. the dough should come off the sides cleanly and form a ball.

Put the remaining 1/4 teaspoon of EVOO in a medium bowl. the dough will be sticky, so flour your hands before picking it up, and place it in the bowl. Turn it over several times until it is coated in the oil. This prevents a crust from forming on it's surface as it rises.

Cover with plastic wrap, and place in a draft-free, warm place (70-80 degrees F), for 2 hours, until it rises to almost double in appearance.

Chill the dough in the refrigerator overnight, or for 1 hour to firm it up. Since this dough is slightly sticky, chilling the dough makes it easier to roll out. Chilling it overnight gives the dough more flavor and texture. Dough will keep in the refrigerator for 3 days.

Rolling out the dough:
Your refrigerated dough should have doubled in size. Punch it down gently to remove gas.

Lightly flour about a foot of space on a clean, dry countertop. Flatten the dough with your hands to about 1-inch thickness. Cut in half with a knife.

Put one piece of dough in the center of the floured space and sprinkle a little flour over the top. Using a rolling pin, make smooth strokes to roll out the dough starting from the center out to the edges.

Work around the diameter of the dough to form a circular crust with an even thickness. It is not necessary to maintain a perfect circle. Roll the dough out to about a 12-inch diameter, about 1/9 inch thick. Sprinkle the crust with a fine layer of flour, it will make the dough easier to handle, and prevents stickiness.

Position 2 cookie sheets with no sides, or 2 pizza screens, next to your dough. Sprinkle them generously with flour or cornmeal, so the dough will not stick. Pick up the dough with two hands and fold it gently in half.

Transfer the dough to a cookie sheet.

Unfold the dough onto the pan to make it flat.

Stretch out the dough to an approximate 12-inch diameter.

Repeat with the second piece of dough on the second cookie sheet.

Grilling the Crust:

When your grill is at the right temperature (400 degrees F), hold the cookie sheet close to it and slide the dough onto the grill. If the dough fold onto itself, try to move the edges out quickly to form a flat crust (without burning yourself). As long as the crus is about 12 x 12 inches, don't worry that the shape is irregular.

The dough should take about 3 minutes to cook. Watch for bubbles. The crust will be soft at first and tear easily, so try not to touch it. Soon it will set and firm up.

To check whether your crust is done, life the underside. it should be an even light brown with brown grill marks. A charred crust adds to the flavor.

Pick up the crust from the middle, using tongs, and place it on your cookie sheet. Flip it over so the grilled side is face up. This browned side becomes the top of your pizza.

Giant Chocolate Sugar Cookies

Source: Adapted from Martha Stewart's Cookies

1 1/2 cups all-purpose
1/2 cup cocoa powder
1 teaspoon baking powder
1/2 teaspoon salt
1/2 cup unsalted butter, room temperature
1 1/2 cups sugar
1/2 cup unsalted butter, melted
1 large egg
1 1/2 teaspoons pure vanilla extract

Preheat the oven to 375 degrees.

Whisk together flour through salt.

Put the butter (at rooom temperature) and sugar in a mixing bowl and mix at medium-high speed with a stand mixer. Mix until light and fluffy. Add in the melted butter. Once the butter has been blended in, add the egg and vanilla and blend until creamy. Reduce the speed to low and gradually add the flour mixture until just combined.

Using a 2 1/2 inch ice cream scoop, drop the dough onto a parchment lined baking sheet. Place the dough about 4 inches apart since the cookies will spread during baking. Bake for about 18-20 minutes or until the edges are firm. Allow to cool on baking sheet on a wire rack.

The cookies can be stored in an airtight container for up to 2 days at room temperature.

Butterfly Shrimp

Source: Adapted from Wok & Stir-Fry, Fabulous Food with Asian Flavors

1 pound uncooked shrimp shelled with tails on
1 teaspoon ground Szechuan peppercorns (I used regular black peppercorns)
1 tablespoon low-sodium soy sauce
1 tablespoon Chinese rice wine or dry sherry
2 teaspoons cornstarch
2 eggs, lightly beaten
1 cup panko bread crumbs
vegetable oil, for deep-frying

Butterfly the shrimp, about 3/4 through their length, leaving the tails attached.

Put the shrimp in a bowl with the pepper through cornstarch. Set aside and allow to marinate for 10-15 minutes.

One shrimp at a time, dip in the beaten eggs, then roll the shrimp in the bread crumbs to completely coat.

Heat the oil in a wok until medium-hot. Gently lower the shrimp into the oil. Fry the shrimp in batches until they turn a golden brown.

Steamed Pork Dumplings

Source: Adapted from Wok & Stir-Fry, Fabulous Fast Food with Asian Flavors

Makes about 80-90 dumplings

round wonton wrappers

For the filling:
1 pound bok choy leaves or white cabbage (I used bok choy)
1 pound lean ground pork
1 tablespoon scallions, finely chopped
1 teaspoon fresh ginger, finely chopped
2 teaspoons salt (I used about 1 1/2 teaspoons)
1 teaspoon light brown sugar
2 tablespoons light soy sauce (I used low-sodium soy sauce)
1 tablespoon Chinese rice wine or dry sherry
2 teaspoons sesame oil

For the dipping sauce:
2 tablespoons red chili oil
1 tablespoon light soy sauce (used low-sodium soy sauce)
1 teaspoon garlic, finely chopped
1 tablespoon scallions, finely chopped

Blanch the bok choy until softened. Drain and finely chop, there may still be a small amount of liquid still in the leaves and that's ok. Mix the bok choy with remaining ingredients (pork through sesame oil).

Place about 1 tablespoon of filling in the middle of the wonton wrapper. Dip finger tip in water and run around the edge of the wrapper, then fold in half and seal. Then, pinch into a fan-fold to make little dumpling "purses" which will tightly seal the dumpling. Repeat until all dumplings are made.

Line each level of the bamboo steamer with Napa cabbage or some other type of lettuce to keep the dumplings from sticking to it. Bring water to a boil in a wok, then place bamboo steamer filled with first batch of dumplings over the top. Allow to steam for about 10 minutes. Check to see if the dumplings are firm, and if they are you can remove and set aside. Repeat until all dumplings have been steamed. Serve with sauce.

Dumplings can be frozen prior to cooking. Do not thaw before steaming.

Rosemary Roasted Potatoes

Source: Patsyk

4-5 baking potatoes, cubed
3-4 tablespoons EVOO
1-2 teaspoons dried Rosemary
2 teaspoons garlic powder

Prehat oven to 400 degrees.

In a 9x13 glass baking dish, covered in aluminum foil, combine the potatoes and remaining ingredients. Toss to coat.

Bake for 1 hour, tossing or stirring the potatoes 2 times during baking. Allow to cook until softened and a big crispy.

Lemon Matzo Chicken

Source: Patsyk

2 boneless, skinless chicken breasts, sliced thin
1 cup Matzo Meal
1 tablespoon dried basil
1 tablespoon dried oregano
2 teaspoons garlic powder
2 eggs, beaten
3 tablespoons canola oil
Juice of 1 lemon
1/4 cup white wine
1/3 cup chicken broth

Combine Matzo meal through garlic powder in a shallow dish, set aside. Beat eggs in another shallow dish. Dip chicken in the eggs, then in the Matzo meal mixture. Make sure the chicken is thoroughly covered.

In a large non-stick skillet sprayed with cooking spray, heat the oil over medium-high heat. Once the oil is hot, add the chicken. Allow to cook on the first side for 4 minutes, then turn and allow to cook for an additional 4 minutes or until chicken is done. Remove from skillet and keep warm.

To the skillet add, the lemon juice, white wine and chicken broth and bring to a boil. Allow to cook down until the sauce has reduced by half.

Serve chicken with sauce drizzled over the top.

Matzo Brei

Source: My Husband (originally most likely, his Mom)

1 medium onion
10 whole pieces of Matzo’s
5 eggs

Coarsely chop onion.

In large frying pan Рput in approx 4 tablespoons of canola oil and saut̩ onion on med-high heat until soft and slightly brown.

While the onions are sautéing in a small mixing bowl whisk the 5 eggs in a bowl and set aside.

Then take the 10 Matzo’s and break up into medium/small pieces into a large bowl. Fill bowl full of broken matzo with water and immediately drain (do not leave water in that long as it will make the matzo soggy).

The onion’s should be ready at this point, if not wait. When ready, pour egg mixture into large bowl with Matzo and, mix so that all pieces of matzo are covered in egg. Pour egg/matzo mixture in pan and then combine with onions. Cook on medium for approx 5-10 minutes. Matzo Brei should be slightly dry and crisp.

Usually, I leave the salt and pepper out and handle that after plating.