How to Grill Pizza for Labor Day

Don’t think your dear old grill can’t sense it. That gradual, subtle seasonal shift signaling that, once again, it’s time to hand the baton off and let the oven and stove reclaim your undivided culinary attention. So why not use this Labor Day as an occasion to celebrate something the grill does better than the oven: Make pizza.

Unconventional though it may sound, the grill is actually a very logical choice for making great Neapolitan-style pies. Because it can get so much hotter (and in a shorter period of time, too) than a traditional oven, the grill actually functions as a closer approximation to a wood-fired grill. It’s a perfect way to consistently achieve that kind of swoon-worthy crisp, charred crust and still-doughy interior. Plus, the grill (both charcoal and gas work) lends the dough a lovely, light smoky flavor.

And, bonus, it really doesn’t require all that much work (Labor Day is about not working, after all).

All you need to do is make a basic pizza dough, which you can do the night before, divide it up into rounds, stretch it out, and shape it into something round-ish and manageable-sized (it doesn’t need to be pretty). Then, prep some toppings, fire up the grill, and lay the dough down directly on the grates. Wait a minute or two as the dough starts to puff up and bubble, checking for even doneness on the underside and shifting as necessary, and then flip. Add your desired topping, close the top, and another couple minutes later—boom—pizza’s ready.

Just keep the following in mind to avoid some common pitfalls:

Flour Power

Because you’re working over a blazing hot grill here, you’re going to want a fairly sturdy dough that is easy to work with and won’t require much finicking. It helps to have a dough that is nice and dry, not sticky (you can imagine what kind of mess that might make). Some recommend adding just a touch more flour than you normally might to help ensure this, or even using bread dough, although this risks sacrificing some of the chewiness.

Dough Size and Shape

Grilling pizza is all about embracing amorphous round shapes. It doesn’t need to be a circle, and it doesn’t need to be perfect. “Rustic” is your inspiration word here. And no need to make that classic rounded pizza edge. Remember, the side the ends up with the toppings is going to hit the grill first and the raised edge would interfere with the even cooking. Be careful not to make it too big and thin—it’ll be too difficult to transfer to the grill and will also likely cook faster than the toppings have a chance to heat up. Somewhere around ¼ inch thickness is usually good.

Hot In Here

A bit of a no-brainer, but it doesn’t hurt to be extra clear: For this to work well, your grill needs to be real hot. Most recommend preheating your grill for about 10 to 15 minutes. A temperature of around 500 degrees works real well or, for the daring, until it’s too hot for you to hold your hands over the grill for more than a couple seconds.

Oil Up Good

Greasing up is essential to helping make the dough easy to handle and not stick. Before laying your dough down on the grill, grab a pair of tongs to brush an oil-soaked, folded paper towel across your (very clean!) grates. It also doesn’t hurt to to brush a little oil on the side of the dough you’re going to grill first. Oh! And don’t forget to lightly oil the raw, top side as the bottom is grilling so that it’s ready when you need to flip.

Toppings Timing

Grilling pizza takes what you know about the traditional topping process and turns it on its head. Unlike in an oven where heat surrounds the pie, using a grill means that you basically just have the flame underneath to cook the dough and heat the toppings. Therefore, adding the cheese first, before the sauce, helps ensure proper meltage. This works especially well if you’re using large pieces or big dollops of cheese, and you can ladle the sauce in sections around them. Similarly, any toppings that need to be pre-cooked or pre-heated should be prepped and ready to go as such before hitting the dough. Remember, these pies cook up fast (about a minute or two per side) so having your mise en place on point is key. Another quick word on that quick cook time: If you’re not comfortable working over the hot grill to top your pie (because, you know, hot flames), feel free to transfer the half-cooked dough to a cookie sheet or clean work station to conduct your topping artistry before returning it to the fire to finish.

Hungry yet? Here’s some recipe inspiration to help you achieve Grilled Pizza Master status.

Mozzarella, Tomato, and Fresh Basil Grilled Pizza

Chowhound

As much as I’m a toppings maximalist, the simple, classic Margherita pie will always reign above the rest from me. The combination of zesty tomato sauce, plump mozzarella, and fragrant fresh basil the standard of transparent, ingredient-focused perfection all pizzas should reach for. Get our Mozzarella, Tomato, and Fresh Basil Grilled Pizza recipe.

Bacon, Asparagus, and Goat Cheese Grilled Pizza

Chowhound

Give tomato sauce the night off and give garlicky, basil-packed pesto a chance to shine instead. The punchy sauce is as good on pizza as it is on pasta, and is a perfect platform for fresh asparagus, crumbled bacon, and spoonfuls of tangy goat cheese. Get our Bacon, Asparagus, and Goat Cheese Grilled Pizza recipe.

Roasted Pepper and Spicy Sausage Grilled Pizza

Chowhound

The classic sausage and peppers combo of deli sandwich fame is out of the hoagie here and living it up large on a crisp, char-grilled slab of pizza dough. Get our Roasted Pepper and Spicy Sausage Grilled Pizza recipe.

Pepes’s-Style Clam and Garlic Grilled Pizza

Deb Lindsey for The Washington Post

Even if you’re not normally a white pie person (like me), this sauce-less pizza is sure to convert you. Inspired by the iconic rendition at the famed Frank Pepe’s in New Haven, Connecticut, this grilled version features the same winning combination of briny-sweet chopped clams, garlic, and punchy Pecorino Romano cheese. Get the recipe.

Charred Corn and Rosemary Grilled Pizza

Foodie Crush

Grilled corn is a summer staple, so, really, it’s only fitting that it makes a dynamite topping for a seasonal grilled pizza. The light char gives the sweet kernels a subtle smokiness, while the rosemary adds a bright, woodsy herbaceous note. (Or, if you want to get a little luxe with the concept, you can always add sweet corn’s best friend, lobster, to the mix.) Get the recipe.

Peach and Prosciutto Grilled Pizza

What’s Gaby Cooking

Grilled peaches with honey and ice cream are a favorite warm weather dessert, but it turns out the grilled fruit works equally well in a savory application, as this pizza proves. Here, the slices of charred peach are matched up with generous strips of salty prosciutto, creamy mozzarella, fresh basil leaves, and spicy red pepper flakes. Get the recipe.

Fig, Balsamic Onions, and Gorgonzola Grilled Pizza

Feasting At Home

A classic cheese board pairing gets the grilled pizza treatment here, partnering wedges of luscious figs, tart balsamic onions, and rich, funky-savory gorgonzola. Pass the wine, please. Get the recipe.

BBQ Chicken Grilled Pizza

House Of Nash Eats

Guilty food pleasure confession time: I love California Pizza Kitchen’s barbecue chicken pizza. Chalk it up to childhood nostalgia, I don’t know, but I just have a soft spot for that craveable combination of tangy-sweet BBQ sauce, juicy grilled chicken, melted mozzarella, and thin slices of zesty red onion. It’s not quite the original, but this grilled pizza rendition might even be better. Get the recipe.

Cherry, Goat Cheese, and Arugula Grilled Pizza

Recipe Runner

Arugula, goat cheese, and cherries sound like the makings of a great salad. One way to make it even better? Take it all and throw it on top of a piece of grilled pizza dough. Sorry not sorry, as far as I’m concerned, carbs always improve a party. Get the recipe.

Triple Mushroom Grilled Pizza

Table For Two

For those who feel like mushrooms always get the shaft in the toppings department, playing second fiddle to superstars like sausage and pepperoni, this pizza is for you. A mix of portabella, shiitake, and oyster mushrooms, this umami-fest of a pie gives the beloved ‘shroom the spotlight it deserves. Get the recipe.

Bacon, Egg, and Cheese Grilled Pizza

A Cozy Kitchen

I like pizza in the evening, and at supper time, but there’s something about having pizza in the morning that just feels like an extra-special treat. Crispy, salty strips of bacon, sunny-up eggs with decadent runny yolks, and plenty of gooey melted cheese on thin grilled pizza dough? Brunch game status: legendary. Get the recipe.

Zucchini and Ricotta Grilled Pizza

What Should I Make For

Veggies may not always elicit the excited “oohs” and “ahhs” that some other pizza toppings do, but this zucchini pie is here to lend the concept some legit street cred. Ribbons of summer squash are kept raw to retain a slight crunch, and dollops of fluffy ricotta and aromatic lemon zest keep it light and bright. Get the recipe.

Blueberry Grilled Pizza

Yellow Bliss Road

Enjoy blueberries in a different kind of pie with this clever, perfect-for-summer dessert grilled pizza. The crisp, slightly smoky dough is the perfect contrast to the cool cream cheese and sweet, gooey berry compote. Get the recipe.

Nutella and Roasted Fruit Grilled Pizza

Lulu The Baker

Look, anytime Nutella is in the picture, I’m a happy camper. But when it’s slathered over grilled dough and topped with roasted fresh fruit, I’m even happier. Plus, a grilled pizza is a hell of a lot easier to make than a crepe. Get the recipe.

Related Video: American Pizzas That Aren’t From New York or Chicago

from Food News – Chowhound https://ift.tt/2xu3ss2
via IFTTT

Arroz con Tocino (Puerto Rican Rice with Salt Pork)

Puerto Rican Arroz con Tocino is such an easy weeknight meal. It's made with rice and salt pork (or bacon!) and topped with a fried egg. You can also eat this for breakfast!

Continue reading "Arroz con Tocino (Puerto Rican Rice with Salt Pork)" »

from Simply Recipes https://ift.tt/2wjeLEZ
via IFTTT

Homemade Cup of Noodles

Skip the packet, and make your own homemade cup of noodles! There's something so satisfying about having a soup like this assembled and ready in the fridge. Just add water!

Continue reading "Homemade Cup of Noodles" »

from Simply Recipes https://ift.tt/2NmTaCp
via IFTTT

How to Safely Make an Omelette in a Bag

My uncle introduced me to the “omelette in a bag” when I was an impressionable college freshman living in a dorm. A firefighter, he said his firehouse used the recipe when they needed a quick breakfast in between emergency calls. I think he may have overestimated the rigor of my liberal arts program.

Nevertheless, “omelette in a bag” is a fantastically obvious, easy, and fun recipe—especially for campers. It requires almost no clean up and few ingredients. All you need is eggs, your favorite omelette ingredients, a bag, and a pot of boiling water. There’s no skillet to scrub down, or pan to balance on sticks above a campfire.

To make “omelette in a bag” you must abandon any sensitivities about cooking with plastic. There’s no denying the chemistry at play here; your egg will enter the party wearing the likes of a latex tube dress and will go home with you. To ensure nothing harmful slips into your yolk, you’ll want to choose the right bag: a strong, classic quart-sized Ziploc with a zipper.

Most Ziploc bags are made with low-density polyethylene, a term you’ll likely confuse with others soon enough and that’s fine. Low-density polyethylene, alongside high-density polyethylene and polypropylene, is considered a relatively safer choice plastic in this scenario: It does not release Bisphenol A (BPA), a chemical that can have negative health effects. (You didn’t ask, but you might want to know plastic straws are usually made of polypropylene).

Shutterstock

Polycarbonate, on the other hand, is more of a bad guy in this situation. It can release BPA, so you’ll want to avoid making “omelette in a plastic bottle” or “omelette in a take out container”. That’s not to say polycarbonate is too terrible—it’s just not great when heated up. The National Institute of Environmental Health Sciences says polycarbonate plastics tend to break down from exposed heat and/or dishwashing, which could allow BPA to sneak into your foods.

Still skeptical? You have the right to be! However, about 10 years ago, Good Housekeeping conducted an in-depth study on chemicals released from common kitchen plastics and found that most were passable on BPA scans. Furthermore, Ziploc has since released its Zip ‘n Steam™ Microwave Steam Cooking Bags, which the company says safely allows for steaming in the microwave—and, in turn, for “omelette in a bag”. You have options.

But enough about the plastic. You’ve read this far; you’re on board. To make “omelette in a bag”, follow these instructions:

1. Bring a pot of water to a soft boil.
2. Crack a few eggs into a plastic Ziploc bag.
3. Using your fingers, squeeze the eggs to scramble them inside the bag.
4. Add mushrooms, peppers, salt, pepper, and your other favorite ingredients. Some say “omelette in a bag” was first invented in the West, in Denver. So if you want to eat an authentic Denver omelette, be sure to add ham and red and green bell peppers.

Then, (and this is important!), you must do this:

1. Squeeze any remaining air out of the plastic bag. If you can’t get it all out, leave the bag unzipped, slowly dip it into the boiling water up to the seal, and then seal it shut. The heat of the water should force the extra air out of the small opening.

Finally,

1. Boil for 15 minutes.
2. Pull out with tongs, or simply shake the omelette out of the bag. You’ll probably be surprised by how smoothly the omelette rolls out. If you cook thoroughly enough, the omelette should keep its shape, and no one will know the difference from your “omelette in a bag” and one prepared at your favorite brunch spot.

Related Video: How to Make the Basically Perfect Omelette

from Food News – Chowhound https://ift.tt/2PBYDXf
via IFTTT

Meal Plan for August Week 4

Here's your meal plan for August Week 4! We've got Angel Hair Pasta with Shrimp, Veggie Fried Rice, Cider Glazed Salmon, and more!

Continue reading "Meal Plan for August Week 4" »

from Simply Recipes https://ift.tt/2PDzXNY
via IFTTT

Farmers’ Market Salad with Peaches, Goat Cheese, and Basil

Almost everything you need for this salad can be purchased at your local farmers' market at the height of summer: sweet peaches, creamy goat cheese, and aromatic basil the key components! Enjoy the season while it lasts!

Continue reading "Farmers’ Market Salad with Peaches, Goat Cheese, and Basil" »

from Simply Recipes https://ift.tt/2NkdTXc
via IFTTT

10 New Ways to Eat Carnitas

If you’re a fan of Mexican food, you’ve probably tasted carnitas—slow-cooked, melt-in-your-mouth shredded pork that’s oozing with south-of-the-border flavor, and a staple on any menu. Traditionally, you’ll find it stuffed into soft corn tortillas, piled atop a crispy tostada shell, rolled into a leaf-steamed tamale, folded into a burrito, or nestled between two halves of a crusty-yet-plush torta roll (and the list goes on). But carnitas, which literally means “little meats,” is a versatile dish that lends itself to plenty of not-so-traditional applications. We asked top chefs to share their favorite out-of-the-box ways to devour carnitas, so you can enjoy them too.

Carnitas Eggs Benedict

Last night’s taco leftovers can easily become tomorrow’s brunch. “The carnitas eggs benedict at Diner 248 in Pennsylvania rocks my world! I’ve always been a salmon girl when it comes to this breakfast dish, but something about the creamy hollandaise with a hint of lemon cascading over succulent carnitas just gets me,” says Sunny Anderson, celebrity chef, cookbook author, and co-host of “The Kitchen” on Food Network.

Dash of Savory

Carnitas Sandwich

Reimagine a classic tuna sandwich by building a cold carnitas sammie. “My mom would always put a layer of spicy barbecue potato chips inside my tuna salad sandwiches when I was a kid. Similarly, I love to add a sprinkling of crispy pork skins on top of carnitas to achieve greater meaty flavor and a crunchy texture,” says Alex Guarnaschelli, executive chef of Butter in New York City, judge on “Chopped” on Food Network, defending champion on Food Network’s “Iron Chef Gauntlet,” and host of Food Network’s online series “Fix Me a Plate.” She also suggests adding a layer of cherry tomatoes tossed with slivered jalapeño and a splash of acidic red wine vinegar. “That would be absolutely sublime here,” she adds.

Indian Carnitas

“Tamarind lends itself well to carnitas. It adds a nice brightness,” says Eric Greenspan, celebrity chef and WW Chef Ambassador. Its sour-sweet taste is often present in Indian dishes and pairs well with other robust flavors like garlic, onion, chilis, and even coconut milk. Add it to your carnitas spice mix during cooking, then pile it on a mound of basmati rice.

Carnitas Barbecue

“The meat is always the star, so enhance it with sweet, spicy, and a bit of tang,” says Anderson. Simmer it in your favorite barbecue sauce, or try Anderson’s easy sweet-and-spicy trick—cola, salt, pepper, jalapeño, and seasonings like cumin, oregano, garlic, or bay leaves.

Orange-Scented Carnitas

“The meat for carnitas is generally slow-cooked in lard, so I like to serve it with some acidity to balance that out. Instead of salsa or a condiment that offers heat or texture, I like to toss the meat in a little bit of reduced orange juice and a touch of lemon or orange zest to give it another layer of flavor,” says Guarnaschelli. “The citrus is almost floral against the heat of the chilis and richness of the meat.”

Carnitas Flatbread

Anything is good in flatbread mode—especially carnitas, says Anderson. Add complementary toppings like fresh cilantro, raw or pickled red onion, corn, peppers, and plenty of cheese.

Spoon Fork Bacon

Steamed Carnitas

If you’re looking for a cooking method that uses less fat, try steaming the meat. “Make a nice, flavorful paste to rub on the pork butt before cooking. This will keep moisture in, and steaming it makes it taste delicious,” Greenspan says.

Carnitas and Grits

Say hello to the landlocked cousin of shrimp and grits. “Pile carnitas on top of a creamy bowl of hominy grits,” says Anderson. Add an optional garnish of chopped cilantro, pickled red onions, or extra jalapeños for an extra kick.

Carnitas Scrambled Eggs

Pump up your morning eggs by scrambling them with some leftover carnitas. “It’s a filling and delicious way to enjoy such a simple breakfast dish,” says Greenspan. For a nod to chilaquiles, a traditional Mexican breakfast, drizzle some salsa verde and sprinkle crushed tortilla chips over the top.

Elevated Traditional Carnitas

“With a dish as sacred as carnitas, I do often lean toward the classical ingredients for cooking them,” says Guarnaschelli. The key is to choose flavors that make the meat really pop—and that means going beyond go-to spices like cumin or chili pepper. “I like infusing the lard with cinnamon sticks and a few bay leaves for a deep base flavor. I also like dropping a cheesecloth sachet filled with mixed white and pink peppercorns into the pot, which is removed at the end,” she says.

Related Video: How to Make Slow Cooker Pork Carnitas

from Food News – Chowhound https://ift.tt/2MRm2FF
via IFTTT