Grilled Pizza

I've wanted to do this FOREVER and I finally worked up the nerve today. Grilled pizza is fun and flavorful and a great way to avoid heating up your house with a hot oven in the summer. Grilling pizza is easiest if you make individual pizzas instead of one big one. If you are having guests over, offer a variety of toppings and let them go to town.

The most important trick to grilling pizza is having all of your toppings ready to go by the grill. You'll be starting the dough alone, but once you flip it, you have to work quickly to spread the sauce and add your toppings.

You can use any old pizza dough but I found a great dough recipe by Ina Garten (whose studio kitchen I totally covet) on FoodNetwork.com that makes enough for about 6 individual pizzas. It calls for 2 tsp. of kosher salt which is a coarser salt than the table salt we usually use in recipes. If you don't have kosher salt, you can substitute your regular table salt, but I do recommend getting kosher salt if you can because it's flavor is milder and it undergoes less processing (and you can use it in other recipes).

The pizza sauce recipe I also found online. It makes a very thick sauce but if you prefer a thinner sauce, just add water. If you find you don't need it all, pour the remainder into a freezer-weight Ziploc bag, press out the air, and freeze for next time. And please, please add the fennel. That is the "secret ingredient" when it comes to pizza sauce tasting authentic. It, too, can be used in other recipes (spaghetti, lasagna, etc.) so it's worth getting.

PIZZA DOUGH for GRILLING
by Ina Garten on FoodNetwork.com

1 1/4 cups warm water (100-110 degrees)
2 (0.75 oz) packages (or 4 1/2 tsp.) dry yeast
3 Tbsp. olive oil
1 Tbsp. honey
4 cups all-purpose flour (plus more for kneading)
2 tsp. kosher salt

Combine the water, yeast, oil, and honey in the bowl of an electric mixer* fitted with a dough hook. Add 3 cups of flour, then the salt, and mix. While mixing, add 1 more cup of flour or enough to make a soft dough. Knead the dough on low to medium speed for 10 minutes until smooth, sprinkling it with flour as needed to keep it from sticking to the bowl.

When the dough is ready, turn it onto a lightly floured surface and knead by hand a dozen times or until smooth and elastic. Place the dough in a well-oiled boil and turn a couple of times to lightly cover it in oil. Cover with a kitchen towel and allow the dough to rest at room temperature for 30 minutes.

Divide the dough into 6 equal parts and roll each into a smooth ball. Place the balls on a baking sheet and cover with a damp towel. Allow the dough to rest for 10 minutes. Use immediately or refrigerate up to 4 hours.

If you've chilled the dough, take it out approximately 30 minutes ahead to let it come to room temperature. Roll and stretch each ball into a rough 8-inch circle and place on a waxed paper-lined baking sheet, putting a sheet of waxed paper between each:

(I rolled the first 2 pizzas too big and they cooked a lot faster than the rest.)

Spray grill lightly with cooking spray. Preheat to med-high heat (about 350-400 degrees). Place the pizzas directly on the grill, 2 or 3 at a time, and cook on one side for 1 minute. Flip pizzas over and spread with sauce; add desired toppings. Put the lid on the grill and cook for 5 more minutes or until the crust is crisp and the toppings are cooked:


*You can make the dough without a mixer: Combine the ingredients as listed, mix with a wooden spoon or by hand. Knead by hand for about 10-12 minutes or until dough is smooth and elastic. Follow remaining directions.

PIZZA SAUCE
slightly adapted from Ultimate Pizza Sauce on Food.com

2 Tbsp. olive oil
1 Tbsp. butter
1/2 cup onion, finely chopped
1/4 cup celery, finely chopped
1 garlic clove, minced
1 (8 oz) can tomato sauce
1 (6 oz) can tomato paste
2 Tbsp. grated Parmesan cheese
1 tsp. dried basil
1 tsp. dried oregano
1 tsp. fennel seed
1/2 tsp. salt
1/2 tsp. sugar
1/4 tsp. black pepper
1 small bay leaf
water, if desired

In a medium saucepan over medium heat, melt butter in olive oil and saute onion, celery, and garlic until tender. Add tomato sauce and tomato paste and stir until smooth. Add remaining ingredients (adding enough water to achieve desired consistency) and simmer for 15-30 minutes. Remove bay leaf and spread on prepared pizza dough.

Chicken Cordon Bleu Casserole

I got this recipe out of Good Housekeeping magazine several years ago. This is a great alternative for those who love chicken cordon blue but don't like all the work involved in making it. You could always add a breadcrumb topping to make it more authentic, but I like it as is.

Just don't cut your potatoes too big or they won't cook through. To be on the safe side, you can always place your potatoes in a microwave-safe bowl with 2 Tbsp. water. Cover the bowl with waxed paper and microwave on high for 3-4 minutes, stirring once. Then add them to the rest of the casserole mixture. But if you cut them small enough you can skip this step completely.

CHICKEN CORDON BLEU CASSEROLE
adapted from Good Housekeeping magazine

1 lb. baby red potatoes, cut into 1-inch chunks
1 lb. boneless, skinless chicken breast cut into 1-inch cubes
2 - 3 broccoli crowns, cut into florets
8 oz (1/2 lb.) cooked ham, cut into 1/2-inch cubes
2 cups shredded Swiss cheese
1 can (10.75 oz) cream of chicken soup
1/2 cup milk
1 Tbsp. dried parsley
1 garlic clove, minced
1/2 tsp. black pepper

Preheat oven to 350 degrees. In a large bowl, whisk together soup, milk, parsley, garlic, and pepper until smooth. Add potatoes, chicken, broccoli, ham, and cheese and stir to evenly coat. Pour mixture into a 9x13 baking dish. Bake, covered, for 50-55 minutes or until chicken is no longer pink and cheese begins to brown.

Hungarian Goulash

I got this recipe from my mom. It was an old staple in our house. It is similar to stroganoff, but with a tomato base. It can be served over egg noodles or white rice.

HUNGARIAN GOULASH

2 lbs. round steak, trimmed and cut into 1/2" cubes
1/2 an onion, chopped
1 garlic clove, minced
2 Tbsp. flour
1 tsp. salt
1/2 tsp. pepper
1 1/2 tsp. paprika
1/4 tsp. ground thyme
1 bay leaf
1 (14.5 oz) can diced tomatoes
1 cup sour cream
1 (16 oz) bag egg noodles

Combine beef, onion, and garlic in slow cooker. Sprinkle with flour and stir to coat. Add salt, pepper, paprika, thyme, bay leaf, and tomatoes and stir well. Cover and cook on low for 7-10 hours. Remove bay leaf and stir in sour cream 30 minutes before serving.

Cook egg noodles according to package directions. Drain. Serve goulash over noodles.

Oven Roasted Vegetables

We had something similar to this at the Claim Jumper restaurant a month ago. I've seasoned these veggies with garlic, salt, and pepper but you could also use Mrs. Dash, Greek or Cajun seasoning, etc. Just read the label first: if the ingredients include salt you won't need to add any yourself.

OVEN ROASTED VEGETABLES

1 red bell pepper, cut into 1" pieces
1/2 sweet onion, cut into wedges
2-3 zucchini, cut into thirds then quartered
1 cup baby carrots, or sliced carrots
1 garlic clove, minced or pressed
1 Tbsp. olive oil
1 tsp. salt
1/2 tsp. pepper

Preheat oven to 425 degrees. Line a cookie sheet with aluminum foil. In a large bowl, toss together all ingredients. Spread veggies in an even layer on cookie sheet. Roast for 15 minutes or until zucchini is tender.

Greek Salad

I forgot we were out of olives when I made this, so this photo is not fully representative of the salad. But you can use your imagination. You don't have to serve it on lettuce, but that helps stretch it out a little further.

GREEK SALAD
adapted from Allrecipes.com

3 Roma (plum) tomatoes, seeded and chopped
1 large cucumber, peeled and chopped
1/2 cup thinly sliced onion (or red onion)
1/2 cup pitted kalamata or black olives
1/4 cup crumbled feta cheese
1 (10 oz) package Romaine salad, optional

Dressing:
1/4 cup olive oil
1 Tbsp. red wine vinegar
1 Tbsp. lemon juice
1/2 tsp. dried oregano
1 garlic clove, minced
salt & pepper to taste

Combine dressing ingredients in a small bowl or container and let stand 1 hour.

In a medium bowl, combine tomatoes, cucumbers, onion, and olives (if using). Pour dressing over and stir to coat.

In a large, shallow salad bowl, spread Romaine evenly in bottom. Top with tomato mixture. Sprinkle with feta cheese. (Or you can just toss it all together in a large bowl.)

Pork or Chicken Souvlaki with Tzatziki

My mom bought my dad some Greek and Indian cooking lessons for his birthday one year. (He's one of those rare men that enjoys cooking and does it well.) So now we look forward to his Greek dinners with anticipation. But he lives on the other side of the country from me so I finally caved and decided to learn how to make some things myself.

If you frequent Greek restaurants or gyro shops, you are probably familiar with souvlaki and tzatziki. Souvlaki is traditionally made with lamb or pork but can also be make with chicken and is essentially a marinated and grilled meat. You can serve it in a pita with lettuce and tomato gyro-style or on it's own. It's best served with the complimentary tzatziki which is essentially a yogurt and cucumber mixture that is either flavored with dill or mint. I like dill best. Tzatziki is also a great dip for pita crisps or vegetables.

You'll need plain Greek yogurt, which is thicker and a different consistency from regular American yogurt. Luckily it's become more popular and is not hard to find. Here is what I used:
These 5.3 oz containers run about $1 a piece at Walmart and you'll need about 3 1/2 to make this recipe. Or maybe you'll get lucky and find a bigger container at your grocery store. The shredded cucumbers give it some crunch, but if you want your tzatziki sauce more smooth, pulse it in a food processor or blender.

SOUVLAKI
marinade adapted from Emeril Lagasse's on FoodNetwork

2-3 pounds boneless pork loin or b/s chicken breast, trimmed and cut into 1" cubes
juice of 2 lemons (about 1/4 cup)
3 Tbsp. olive oil
1 tsp. dried oregano (or 1 Tbsp. chopped fresh oregano)
1/2 tsp. salt
1/2 tsp. pepper
1/2 tsp. onion powder
2 garlic cloves, minced

Combine all ingredients in a gallon size Ziploc bag and marinate 3-4 hours or overnight.

If grilling: Soak wooden skewers in water for 1 hour. Preheat grill to med-high heat. Thread cubes onto skewers and grill for 10-12 minutes for pork or 8-10 minutes for chicken, turning occasionally.

If sauteing: Heat large skillet over med-high heat. Saute in 2-3 batches (to ensure even cooking) for 8-10 minutes for pork or 6-8 minutes for chicken.

TZATZIKI SAUCE

2 cups Greek yogurt
2 medium cucumbers, peeled, seeded, and shredded
juice of 1 lemon
1 clove garlic, finely minced
1/8 tsp. salt (kosher salt is best)
1 tsp. dried dill weed (or 1 Tbsp. chopped fresh dill)*

Place shredded cucumber in a strainer and squeeze out excess water with your hands. In a medium bowl, combine yogurt, cucumbers, lemon juice, garlic, salt, and dill. Cover and chill for at least 2 hours to let flavors mingle.

*Some people prefer mint over dill in their tzatziki. You can substitute 1 Tbsp. chopped fresh mint for the dill.

Grilled Salsa

Apparently this is similar to Chevy's salsa, but I've never been there so I really don't know. The recipe called for 6 jalapenos, which I mistakenly complied with, and let me just say, that is too frickin hot for me. Which is too bad, because the flavor of this salsa is awesome. So here's my suggestion:

Mild salsa = 2 jalapenos
Medium salsa = 4 jalapenos
Super-hot-clear-your-sinuses-for-4-hours salsa = 6 jalapenos

And if you are smarter than me you will wear gloves while handling the jalapenos to prevent 3 hours of burning fingers. I also recommend removing as many seeds as you can because that is where most of the heat comes from.

The tomatoes and peppers are grilled in this recipe (hence the name) but I think you could get the same effect by broiling them. Just keep an eye on them so they don't turn into charcoal. You want them charred but not brickettes.

And as for the liquid smoke, if you're not going to add it ... well don't bother making the salsa.

GRILLED SALSA

8-10 Roma tomatoes
2-6 jalapenos
olive oil
1/4 of a medium sized onion, chopped
2-3 cloves garlic, minced
2 Tbsp. chopped fresh cilantro
2 Tbsp. white vinegar
2 tsp. salt
1 1/2 tsp. liquid mesquite smoke

Preheat grill to high. Place tomatoes and peppers in a large bowl, lightly drizzle with olive oil, and rub to coat. Place tomatoes on grill first and after about 6 minutes add the peppers. Grill, turning occasionally, until skin peels from tomatoes and peppers are charred:
Remove to a plate and let cool.

Once the tomatoes and peppers are cool, remove the skin from the tomatoes and place them in a food processor.* Pull off the stem of the peppers, remove any burned skin and seeds, and add to the food processor. Add remaining ingredients to food processor and pulse until mixture is smooth.

Pour salsa into a medium size bowl, cover, and chill for several hours or overnight for best flavor.

*If you don't have a food processor, this can be made in a blender: pulse for 1-2 second intervals and use a rubber spatula to stir it up until you can get it all the same consistency.