Parmesan Pizza Sauce

Ingredients:

• ¼ cup Chopped onions
• 2 cloves Garlic (minced)
• 1 tbs. Butter (salted)
• 1 tbs. All-purpose flour
• 1-cup Milk ¼ tsp. Instant chicken bullion (granulated)
• ¼ cup Parmesan cheese
• 1/8 tsp White pepper

How to prepare:

In a small saucepan, cook onions, garlic and butter together until onion is tender but not brown. Stir in flour and pepper and add milk and chicken bullion all at once. Cook and stir well until it thickens and is bubbly. Stir in Parmesan cheese and mix. Use one cup per pie.

 

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Steak Break

Ingredients:

• 2 tbsp. olive oil
• 4 small tender steaks (New York strip and Delmonico are my favorites)
• 2 large garlic cloves, finely chopped
• Salt and freshly ground pepper
• ¼ fennel bulb, sliced thin
• 1 28-oz. can Italian peeled tomatoes, drained and chopped
• 1 tsp. Chef Bruno spice (located in certain supermarkets)

How to prepare:

In a large skillet, heat the oil over medium heat. Pat the steaks dry; add them to the pan and cook, turning once, until browned on both sides. Sprinkle with salt and pepper. Transfer the meat to a platter. Scatter the garlic in the pan and cook for 1 minute. Add the tomatoes, and add spices to taste. Bring the sauce to a simmer and add fennel. Cook for 20 minutes, or until the sauce thickens. Add the steaks to the sauce. Cook briefly, turning the steaks once or twice, until they are warmed and cooked to taste. Serve hot. Serves 4.

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10 Cheese Pizza

Ingredients:

• 27 oz. pizza dough (for an 18" pie)
• 14 oz. fresh mozzarella (to cover the pie with thin slices)
• 14 oz. white cheddar cheese, shredded
• Shredded mozzarella (to cover the dough)
• 10 oz. Gorgonzola cheese
• 14 oz. Parmigiano-Reggiano cheese, finely sliced
• 10 oz. Caciocavallo cheese, finely sliced
• 12 oz. Gruyre cheese, shredded
• Mild imported provolone cheese, sliced to cover pizza (7-8 slices)
• 10 oz. Romano cheese, shredded
• 10 slices white American cheese
• 6 tsp. olive oil
• 1 tsp. red pepper
• 9 slices red ripe tomatoes, drained well
• 9 oz. pizza sauce
• 10 large leaves of fresh basil
• 1 tbsp. fresh oregano

How to prepare:

Stretch out the dough on a fine-mesh screen. Cover with sauce. Cover the dough with your regular shredded mozzarella. Add Parmigiano-Reggiano cheese. Next, cover the pie with the Gruyre cheese. Add sliced tomatoes to cover the pie. Place a few drops of olive oil on your sliced tomatoes. Add basil. Add the following cheeses in this order: Romano, Gorgonzola, provolone, American and Caciocavallo. Add oregano and pepper. Last, add fresh mozzarella cheese and the rest of the oil. Cover the pie with aluminum foil. Bake at your regular pizza oven temperature (at least 475°) for 4 minutes. Then remove the foil and cook until done (maybe about 8 minutes, depending on your oven temperature). For wood-burning ovens, keep the foil on longer to avoid burning the cheese.

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Shrimp Scampi

Ingredients:

• 8 tbsp. butter

• 4 tbsp. olive oil

• 3 large cloves garlic, minced

• 32 pcs. large shrimp, cleaned and deveined

• 4 tbsp. parsley, finely chopped

• 2 tbsp. fresh lemon juice

• Pinch of salt

• Parsley sprigs and lemon wedges for garnish

How to prepare:

 

Rinse shrimp and set aside. Heat and melt the butter and olive oil in a large skillet over medium-low heat. When the butter foams, stir in the garlic. Cook, stirring occasionally, until the garlic is lightly golden (about 8 minutes). Do not let the garlic brown. Increase the heat to medium-high, and add the shrimp and salt. Cook for 4 to 5 minutes, turning the shrimp once, until they are pink. Add parsley and lemon juice; cook 1 minute more (avoid overcooking). Garnish with lemon wedges and parsley sprigs. Serves 4.

 

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Fried Pizza

Ingredients and tools:

• One 16 x 16 black baking pan 3" high
• 5 oz peanut oil
• 14 oz plum tomato (drain) and crush
• by hand
• 1/2 block of white sharp cheddar
• cheese sliced 1/4 inch thick
• 2 oz red onion finely chopped
• 30 x 30 oak wood board
• 36 oz pizza dough ball
• Salt & pepper to taste

How to Prepare:

Spread the dough on the table. Put oil in the pan and place dough in pan. Spread the dough with the oil. Let the dough relax for two hours covered. In the meantime, drain the tomatoes very well. After draining, put tomatoes back in pan and crush with your hands, but not too much. Sprinkle the spices in tomatoes to your taste. After two hours, cover the dough with slices of cheddar cheese and red onions and put the plum tomatoes on the top. Make sure the pizza oven is up to 650 degrees or the dough will soak up all of the oil. Put pan in oven, but be very, very careful. This is a very messy procedure, as oil will splatter, so once again, be cautious and open the oven door carefully. To know when the pizza is done, look under the crust. The bottom of the crust must be golden brown, but not too crispy. Take the pizza out of the pan quickly. Put on the wood board before cutting because the wood will absorb some of the oil. Wait a few minutes and enjoy.

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Magnifique!

 

Beer Lover's Pizza Dough

Ingredients and tools:

• One cup of warm (110-120' F) beer
• 3 Table Spoons of Olive Oil
• 1 Table Spoon of Sugar
• 1 1/2 Tea Spoons of coarse salt
• 1 1/2 oz fresh yeast
• 2 3/4 to 3 1/4 cups of all-purpose flour

How to Prepare:

 

1. In the bowl of an electric mixer, whisk to combine beer, 2 tablespoons olive oil, sugar, salt, and yeast. Fit bowl on electric mixer fitted with a dough hook, mix until incorporated, 1 to 2 minutes. Slowly add flour, and mix until dough is fairly stiff, about 10 minutes.

2. On a lightly floured work surface, knead dough until smooth and elastic, about 5 minutes. Brush the inside of a large bowl with remaining tablespoon olive oil; transfer dough to bowl, turning once to grease top. Cover bowl with plastic wrap, and leave in a warm place until dough has doubled in size, about 1 1/2 hours.

3. Punch down dough, and transfer to a clean surface. Using a bench scraper or sharp knife, divide dough into quarters; keep covered with plastic wrap.