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Posts tagged ‘Black pepper’

Big Game Bash – Bobby Flay

I was just visiting over at the Food Network website when I laid eyes on this pizza. My mouth immediately started watering! (Bobby Flay has that effect on me too!) I knew that I had to share this with my readers. Perfect for Super Bowl Sunday!

Pizza with NY Strip, Blue Cheese and Balsamic Glaze

Recipe courtesy Bobby Flay

Prep Time:
55 min
Inactive Prep Time:
2 hr 20 min
Cook Time:
15 min

Level:
Intermediate

Serves:
4 servings

Ingredients
Balsamic Glaze:

2 cups balsamic vinegar
1 tablespoon honey
Salt and freshly ground black pepper

Steak:

1 (12-ounce) NY strip steak
Canola oil
Salt and freshly ground black pepper
Pizza
1/2 recipe Pizza Dough rolled into 2 (10-inch) rounds, recipe follows or 2 store-bought pizza dough
Canola oil
Salt and freshly ground black pepper
1 cup grated Monterey Jack cheese
1/2 cup crumbled blue cheese (recommended: Cabrales)
Grilled steak
1 bunch watercress, coarsely chopped
Balsamic Glaze
Shaved Parmigiano-Reggiano

Directions

For the glaze:

Bring vinegar to a boil in a small nonreactive saucepan and cook, stirring occasionally, until reduced to 1/2 cup. Stir in the honey and season with salt and pepper, to taste.

For the steak:

Heat grill to high. Brush steak on both sides with oil and season with salt and pepper. Grill until golden brown and slightly charred on both sides and cooked to medium-rare doneness, about 5 minutes per side. Remove from the grill to a cutting board, tent lightly with foil and let rest for 10 minutes. Slice into 1/4-inch thick slices.

For the pizza:

Heat the grill to high.

Brush both sides of the pizzas with oil and season with salt and pepper. Grill until golden brown on both sides, about 2 minutes per side. Remove from the grill, divide the Monterey Jack cheese over the top of each one and then sprinkle with the blue cheese. Place back on the grill, close the cover of the grill and grill until the cheese has melted, about 1 minute. Remove to a flat surface, divide the steak between each pizza, then top with the watercress Drizzle with some of the balsamic glaze and sprinkle with some of the shaved Parmigiano-Reggiano.
Pizza Dough:

2/3 cup lukewarm water (105 degrees F to 115 degrees F)
2 1/2 teaspoons active dry yeast
1/2 teaspoon sugar
2 tablespoons olive oil, plus additional for oiling bowl
1 3/4 to 2 cups all-purpose unbleached flour
1/4 cup finely ground yellow cornmeal
2 teaspoons coarse salt

In a large bowl stir together 1/3 cup water, yeast, and sugar and let stand until foamy, about 10 minutes. Stir in remaining 1/3 cup water, 2 tablespoons oil, 1 3/4 cups flour, cornmeal, and salt and blend until the mixture forms a dough. Knead dough on a floured surface, incorporating as much of remaining 1/4 cup flour, as necessary, to prevent dough from sticking, until smooth about 5 to 10 minutes. Form the dough into a ball.

Lightly oil the sides and bottom of a large bowl with oil, add the dough, turn to coat in the oil, cover and let rise in a warm place until doubled in size, about 1 hour. Gently punch the dough down and divide into 4 equal pieces. Roll each piece on a lightly floured surface into a 10-inch circle that is 1/8-inch thick. Brush off excess flour and transfer the dough to a baking sheet, cover each circle of dough with plastic wrap and continue stacking rolled out pieces on top of each other. Wrap well with plastic wrap and refrigerate until ready to grill.

Black Bean and Butternut Chili

Listen. This is one great vegan recipe for chili! So great that I had to smuggle it out of my daughter’s house under dark of night. For real. This is one time I hope she doesn’t read my blog! However, I think daughter #2 reads, so I might have to bribe her not to squeal on me.

I’m telling you, this chili is so good that four adults made waste to an entire pot of the stuff. Daughter #1 (whom we shall refer to by her nickname, Tots) even asked us, “Gee. Would you all like to come out and lick the pot, too?” I was tempted.

Ingredients –

1 small butternut squash, peeled, halved and seeded

1 tablespoon olive oil

1 medium red onion

1 medium carrot, finely chopped

1 medium orange bell pepper, coarsly chopped (optional)

2 – 14.5 oz can crushed tomatoes

2 tablespoons tomato paste

4 cups cooked or 3 (15.5 oz) cans black beans, drained and rinsed

1 chipotle chile in adobo, minced

1 cup apple cider

3 tablespoons chili powder

1/2 teaspoon ground allspice

1/2 teaspoon sugar

salt and freshly ground black pepper

Cut the squash into 1/4-inch cubes and set aside.

Give your chipotle a whirl in your food processor – a small one like this is you have it.

In a large saucepan, heat the oil over medium heat. Add the squash, onion, carrot and bell pepper, if using. Cover and cook until softenend, about 10 minutes.

Add the tomatoes, tomato paste, beans, and chipotle. Stir in the apple juice, chili powder, allspice, sugar, salt and black pepper. Bring to a boil, then reduce heat to low. Simmer, covered, until vegetables are tender, about 30 minutes more. Stir occasionally.

Uncover and simmer about 10 minutes longer. Serve immediately.

Eat fast so you can get seconds!!

 

 

 

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