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Do You Choose Pizza of all types?
A few of the ones that I have made really came out well so below are the recipes you can print.
- 1-2 Roma tomatoes sliced thinly and patted dry
- thinly sliced onion
- diced bell peppers
- thinly sliced mushrooms
- Shredded cheese I used mozzarella
- 3-4 garlic cloves minced
- 2- 3 TBS oil for brushing the edge of the pizza and to saute some garlic
- kosher salt to sprinkle on top of baked pizza
- fresh or dried basil that is what I used but fresh is always best chopped for sprinkling on top.
- all-purpose flour 1.75 cups
- cake flour 1 cup
- Sugar 2 Tsp
- table salt 1.5 Tsp
- instant yeast 1.25 Tsp
- warm water 1 cup
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For the dough:
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Pulse 1 3/4 cups of the AP flour, cake flour, sugar table salt and yeast in a food processor (fitted with a dough blade if possible( I used the regular blade) to combine. With the processor running, pour the water through the feed tube and process until dough ball forms, about 30- 40 seconds. Let the dough rest for 2 minutes, then process for 30 sec. longer. If after 30 seconds, the dough is sticky and clings to the blade, add the remaining 1/4 flour 1 TBS at a time as needed. (I noticed that I didn’t need to add the extra flour).
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Turn the dough onto a lightly floured counter and shape it into a smooth, tight ball. Place the dough in a large lightly oiled bowl and cover tightly with a greased plastic wrap. Let it rise in a warm place until doubled in size~ 1 to 1/2 hrs. In the meantime, In a skillet on low saute some minced garlic in 2-3 TBS of olive oil. Keep the heat on low so as not to burn. You want mellow garlic. This step was my version so you can skip it if you want. Adjust oven to the lower middle rack, place a baking stone on the rack and heat the oven to 500 degrees. Let the baking stone heat for 30 minutes( but no longer than 1 hr~so heat it about halfway through the rise time of the dough) Line a rimless (or inverted) baking sheet with parchment paper (this helps tremendously!). I used a pizza peel instead of the baking sheet.
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Turn the dough out onto a lightly floured counter, divide it into 2 equal pieces and cover with greased plastic wrap. Working with one piece, press and roll the dough into a 12 inch round on a lightly floured counter. (I noticed if you just press and roll it directly on the parchment is saves you a step from transferring the dough.) Transfer the dough to a piece of parchment paper and reshape as needed. Make an indented rim around the whole pizza.
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Lightly brush the dough with the oil and garlic. Keep the garlic in the inner circle of the dough trying not to put any garlic on the rim of the pizza dough~ so as not to burn the garlic in the oven. The original recipe has you par-bake the dough for 5 minutes. I didn’t …
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I also let the dough rest for 5- 10 minutes so that it puffs up a bit after all the rolling. Again, the original recipe doesn’t have you do this.
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Sprinkle some cheese, add toppings and slide the parchment and pizza onto the hot baking stone. Bake for 8-12 minutes total. Depending on how thick or thin you spread out the dough. I noticed mine was good at 10 minutes.
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Transfer pizza unto cutting board sprinkle with basil some kosher salt(this helps a great deal~ it brings out the flavors).
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Drizzle with 1 tsp olive oil. ( you can omit if you like).
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If you are baking both pizzas on the same day let the baking stone reheat for 5 minutes before putting the second dough.
- Marinara sauce 1 cup
- Fresh mozzarella cheese 2 cups
- green olives 1/2 cup
- black olives 1/2 cup
- fresh basil 1 bunch
- 1 tablespoon olive oil
- ½ cup white onions finely diced
- 2 large cloves garlic minced
- 14.5 oz can diced tomatoes drained and pureed
- 1 tablespoon Italian seasoning
- 1 tablespoon parmesan cheese
- 1 teaspoon brown sugar
- ½ teaspoon red pepper flakes
- ½ cup chicken broth
- splash of red wine optional
- 1 cup very warm water
- 2 teaspoons sugar divided
- 1 packet active dry yeast
- 2½ cups all-purpose flour sifted
- 1 teaspoon salt
- 2 tablespoons olive oil
- 1 heaping teaspoon Italian seasoning
- 1 heaping teaspoon parmesan cheese
- Mozzarella cheese
- green bell pepper diced
- black olives
- turkey pepperoni
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For the sauce….
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Add olive oil into a large skillet over medium heat.
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Add onions and sauté until tender.
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Stir in garlic and cook just until fragrant.
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Stir in pureed tomatoes, Italian seasoning, parmesan cheese, brown sugar, and red pepper flakes.
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Slowly stir in chicken broth.
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Bring to a light boil and then reduce heat to barely a simmer.
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Cook until liquid is reduced to your liking.
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Taste and adjust seasoning *see note below*
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To make the crust, in a small bowl or glass, add 1 teaspoon sugar to very warm water.
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Stir in yeast and let sit for 10-15 minutes to allow the yeast to proof.
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When yeast is ready add mixture to a large bowl.
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Stir in flour, salt, remaining sugar, oil, Italian seasoning, and parmesan cheese.
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When dough forms, place dough on a lightly floured surface and knead gently with oiled hands.
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Press the dough into a lightly greased 12-inch pizza pan. Be sure to keep your hands oiled with olive oil to soften the dough and make it easier to press out.
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Cover dough with plastic wrap and place in a warm location for 30 minutes. (see note)
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Preheat oven to 425 F.
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When ready to serve, spread sauce over pizza.
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Top with cheese and toppings.
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Bake for 12 minutes or until the crust in the center of the pizza is fluffy and fully cooked.
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Garnish with fresh basil if desired.
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Slice and serve!
Pizza Sauce: *Depending on how salty your chicken broth and tomatoes are you may or may not need to add salt. Be sure to taste and adjust the seasoning to your liking. * If you prefer a smooth sauce simply place the sauce in a food processor and puree. Pizza Crust: * You can totally get away with letting the dough rest for only 5-10 minutes, but if you like a bit of a fluffier crust 30 minutes in a warm and toasty location is a good minimum.
Do You Choose Barbecue?
Hot Dogs and Brats with Sides Dish Recipes
The cost of steak and just the enjoyment of eating hot dogs make them a popular meal.
The hot dog is the main thing thought of as summer food: cheap, tasty, great for grills and forgiving of even the most inexperienced backyard cooks.
The hot dog can be wrapped in bacon, covered in cheese, doused in ketchup, or piled high with chili; no matter the toppings, this American staple can be found across the country. Though most people would rather not know what is in it, the tube steak-in-a-bun is a coveted part of the USA’s national cuisine. But the hot dog is not native to the US. This quintessential baseball snack has roots in history centuries before Columbus set sail for the New World.
But who made the first hot dog? Historians believe that its origins can be traced all the way back to the era of the notorious Roman emperor Nero, whose cook, Gaius, may have linked the first sausages.
The origins of the sausage can be traced back as early as c. 700 BC, with its appearance in Homer’s Odyssey, but some historians believe the first sausage was not created until the 1st century AD.
In Roman times, it was customary to starve pigs for one week before the slaughter. Gaius was watching over his kitchen when he realized that one pig had been brought out fully roasted, but somehow not cleaned. He stuck a knife into the belly to see if the roast was edible, and out popped the intestines: empty because of the starvation diet and puffed from the heat. According to legend, Gaius exclaimed, “I have discovered something of great importance!” He stuffed the intestines with ground game meats mixed with spices and wheat, and the sausage was created.
The Germans took to the sausage as their own, creating scores of different versions to be enjoyed with beer and kraut. In fact, two German towns vie to be the original birthplace of the modern hot dog. Frankfurt claims the frankfurter was invented there over 500 years ago, in 1484: eight years before Columbus set sail for America. But the people of Vienna (Wien, in German) say they are the true originators of the “wienerwurst.” No matter which town might have originated this particular sausage, it’s generally agreed that German immigrants to New York were the first to sell wieners, from a pushcart, in the 1860s.
In 1916, Nathan Handwerker – a Polish immigrant and employee of Feltman’s – opened a hot dog stand of his own, selling them for half the price of his competitor; Feltman was eventually forced to close up shop. By the 1920s, Nathan’s Famous was just that: famous. His dogs became known nationwide. With the word of the hot dog making its way from east to west, it became widespread in American culture: it appeared at backyard BBQs and Fourth of July celebrations, even making its way onto a WhiteHouse menu in 1939.
By the Depression, Nathan’s hot dogs were known throughout the United States. In fact, they were so beloved as delicious, all-American eats that they were even served to royalty. When President Franklin Roosevelt hosted King George VI of England and his queen at a picnic in Hyde Park in 1939, first lady Eleanor decided to make grilled hot dogs part of the menu, a choice that received much press coverage at the time. A whole month before the picnic,
Mrs. Roosevelt mentioned in her syndicated newspaper column. “So many people are worried that the dignity of our county will be imperiled by inviting royalty to a picnic, particularly a hot dog picnic!”
But the hot dogs proved to be a great hit: the king enjoyed them so much he asked for seconds.
Some are better than others and some side dishes are great with them.
List of Hot Dog Types from Wikipedia
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Bagel dog – of a full-size or miniature hot dog, wrapped in bagel-style breading before or after cooking Brat dog – A Midwestern variety of the hot dog that substitutes a bratwurst for the traditional frankfurter
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Cheese dog – served with cheese or processed cheese on it or stuffed within it as a filling
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Chicago-style hot dog – an all-beef frankfurter on a poppy seed bun that originated in the city of Chicago, Illinois. The hot dog is topped with yellow mustard, chopped white onions, bright green sweet pickle relish, a dill pickle spear, tomato slices or wedges, pickled sport peppers, and a dash of celery salt (but no ketchup).
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Chili dog – the generic name for a hot dog served in a bun and topped with some sort of meat sauce, such as chili con carne. Often other toppings are also added, such as cheese, onions, and mustard.
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Cincinnati cheese coney – a hot dog topped with Cincinnati chili and thinly shredded sharp cheddar cheese, on a steamed bun
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Completo – a Chilean hot dog usually served with ingredients such as chopped tomatoes, avocados, mayonnaise, sauerkraut, Chilean chili, green sauce and cheese.
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Coney Island hot dog – a hot dog sandwich in a bun topped with a savory meat sauce and sometimes other toppings
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Corn dog – sausage (usually a hot dog) coated in a thick layer of cornmeal batter on a stick
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Danger dog – a hot dog that has been wrapped in bacon and deep-fried
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Dodger Dog – a hot dog named after the Major League Baseball Los Angeles Dodgers franchise that sells them
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Half-smoke – a hot dog dish found in Washington, D.C.., and the surrounding region
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Hamdog – an Australian sandwich that consists of a shaped bread bun with a beef patty cut in two, and a frankfurter placed in between the two halves which is then topped off with cheese, pickles, sauces, tomato, lettuce and onion
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Hot wiener – a staple of the food culture of Rhode Island where it is primarily sold at “New York System” restaurants
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Italian hot dog – a type of hot dog popular in New Jersey, United States A common preparation is frying hot dogs in oil, covering them with potatoes, peppers and onions, and then placing all of this inside of pizza bread.
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Ketwurst – a type of hot dog created in the German Democratic Republic, it involves the heating of a special
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Bockwurst, larger than regular hot dogs, in water. A long roll is pierced by a hot metal cylinder, which creates an appropriate sized hole. The sausage is then dunked in ketchup and put inside of the roll.
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Klobasnek – a savory finger food of Czech origin
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Maxwell Street Polish – a grilled or fried length of Polish sausage topped with grilled onions and yellow mustard and optional pickled whole, green sport peppers, served on a bun. The sandwich traces its origins to Chicago’s Maxwell Street market.
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Michigan hot dog – a steamed hot dog on a steamed bun topped with a meaty sauce, generally referred to as “Michigan sauce”.
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Montreal hot dog – one of several variations of hot dogs served as a fast food staple at restaurants and diners in Montreal and other parts of Quebec
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Polish Boy – a sausage sandwich native to Cleveland, Ohio. It consists of a link of kielbasa placed in a bun, and covered with a layer of french fries, a layer of barbecue sauce or hot sauce, and a layer of coleslaw.
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Ripper – the slang term for a type of hot dog. The name derives from a hot dog which is deep fried in oil and having some casings burst, or “rip”.
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Seattle-style hot dog – a hot dog topped with cream cheese that is often sold from late night or game day food carts in Seattle, Washington
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Sonoran hot dog – a style of hot dog popular in Tucson, Phoenix, and elsewhere in southern Arizona. It originated in Hermosillo, the capital of the Mexican state of Sonora, in the late 1980s, and consists of a hot dog that is wrapped in bacon and grilled, served on a bolillo-style hot dog bun, and topped with pinto beans, onions, tomatoes, and a variety of additional condiments, often including mayonnaise, mustard, and jalapeño salsa.
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Texas Tommy – an American hot dog dish in which a hot dog is prepared with bacon and cheese. It was invented in Pottstown, Pennsylvania in the 1950s.
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Vegetarian hot dog – a hot dog produced entirely from non-meat products
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White hot – a variation on the hot dog found primarily in the Central New York and Western New York areas. It is composed of a combination of uncured and unsmoked pork, beef, and veal; the lack of smoking or curing allows the meat to retain a naturally white color.
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Hot dogs
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A basic hot dog with relish, mustard and ketchup
- 1 cup mayonnaise
- 3 tablespoons cider vinegar
- 1 tablespoon whole grain mustard
- 3/4 teaspoon celery seeds
- Kosher salt and freshly ground pepper
- One 2 1/2-pound head of green cabbage-quartered cored and shredded (12 cups)
- 2 carrots coarsely shredded
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In a very large bowl, whisk the mayonnaise with the vinegar, mustard and celery seeds and season with salt and pepper. Add the cabbage and carrots and toss to coat thoroughly. Refrigerate until slightly chilled, about 30 minutes. Toss the coleslaw again and serve.
- 2 3/4 pounds baby Yukon Gold or baby red potatoes about 2 inches each, scrubbed
- Kosher salt
- 1/2 cup mayonnaise
- 2 tablespoons distilled white vinegar
- 2 teaspoons Dijon mustard
- Freshly ground pepper
- 2 scallions thinly sliced
- 2 tablespoons chopped flat-leaf parsley
- 1 celery rib cut into 1/4-inch dice
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In a large saucepan, cover the potatoes with cold water and season the water with salt. Bring to a boil over high heat and cook the potatoes until tender, about 15 minutes. Drain and let stand until cool enough to handle about 10 minutes.
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Meanwhile, in a large bowl, whisk the mayonnaise with the vinegar and mustard and season with salt and pepper. Stir in the scallions, parsley, and celery. Halve the potatoes crosswise and fold them into the dressing. Serve warm or at room temperature.
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