Having my green goddess sauce ll at your next party will be sure to turn heads. It’s kind of like wearing a new party dress! This green goddess sauce is made in mere minutes in a blender. It’s a blend of Greek yogurt, mayo, fresh mint leaves and cilantro, garlic, green onion, lemon juice, olive oil and rice wine vinegar. You don’t even have to waste time chopping finely because it all get puréed anyways!
Decorating your party plates with my green goddess sauce will make for a lovely presentation, a more formal one, but having a bowl or pouring cup of the sauce on the table will do the trick quite nicely! In fact, the latter might be better since there’s a good possibility your guest’s will be going back for seconds.
4 lg stalks, 6 small of green onion chopped coarsely
1 tbsp fresh lemon juice
1 tbsp extra virgin olive oil
1 Tbsp “seasoned” rice wine vinegar
1 tsp sugar – (NOTE: I forgot to add this in the show, but it really needs this for balance 🙂
s & p
If it’s not hot enough with the jalapeno add a dash of Siracha
Directions:
Place all of the ingredients into a blender an purée for 10 seconds…be patient – you may need to stop and stir everything to get it going but do NOT add any more liquid
Stop blender and scrap down sides to get the larger leaf pieces and blend for 5 more seconds and violà!
Taste here and add salt and pepper
Add a dash of Siracha – you need to taste the sauce first, sometimes a jalapeño can be super hot and other times it can be a mellow hot
This sauce gets even better if you can pop it into the fridge for an hour and let the flavors mingle, the sauce will thicken up a little too!
Make this ahead of time and keep sauce in a plastic container and refrigerate. It stays nicely for days in frig.
This green sauce is absolutely delicious on so many things…be creative.
Shrimp scampi is one of those delicious dishes that’s sure to bring a smile to everyone’s face just on aroma’s alone! Shrimp sautéed in olive oil and butter with lots of garlic, shallots, clam broth, and white wine topped with fresh lemon juice, parsley and Parmesan make’s for a grand party atop a pile of linguine!
This quickie gourmet sauce I have created for you in this shrimp scampi dish is a light sauce, yet packed with flavor. The way we do this is by concentrating the juice’s released from those sautéed shrimp along with a couple of bottles of clam stock simmering for a brief seven minutes. The traditional and time consuming way to create this lovely stock would be to simmer the shrimp shells in white wine for a while like you would for a lobster bisque stock. The objective here was to take a short cut to accommodate our busy every day lives without foregoing taste by using bottled clam stock. Voilà, you have an amazing flavor base for our shrimp scampi with linguine in seven minutes.
One of my favorite way’s to serve the shrimp scampi with linguine is by offering up a Parmesan with red pepper flake’s mixed right into it. It’s nice to offer two small dishes of Parmesan, one with the pepper flakes and one without. By adding the red pepper flakes to the grated cheese guests are less likely to accidentally sprinkle on too much because it’s dispersed throughout the cheese.
Ingredients for Shrimp Scampi with Linguine – 6-10 People:
1 – 1 1/2 lbs of peeled & deveined large shrimp (ask for a certain number of shrimp …2-5 per person depending on what other side dishes you are serving)
2 bottle of Snows clam broth
1/2 cup white wine – pinot grigio
4 lg garlic clove finely chopped
1 tbsp finely chopped shallot
2 lg garlic clove smashed
1/4 cup finely chopped FRESH FLAT LEAF Italian parsley
5 Tbsp salted butter
3 Tbsp olive oil
1 lb pasta – linguine or linguine fini
2 lemons
Reggiano Parmesano
Red pepper flakes -OPTIONAL
salt and pepper to taste
Directions:
Peel and devein shrimp
Bring large pan of salted water to a boil
Add 2 tbsp olive oil, 1 tbsp butter and 2 lg crushed garlic cloves to large sauté pan over med/high heat
When the pan is hot add in the shrimp
Saute for 2 1/2 minutes per side
Remove shrimp and garlic – set aside
Add in 1 tbsp olive oil, finely chopped garlic and shallots into the same pan and saute til soft (lightly golden) for about 2-3 minutes
Then pour in both cans of clam juice with the garlic and shallots
Bring to a boil over high heat, turn down to a low simmer for 7 minutes
Add pasta to boiling salted water and cook until aldente (don’t over cook!)
Let pan with the clam broth/garlic simmer and reduce by 1/3
Add shrimp back into reduced clam broth/garlic
Add in juice from 1 whole lemon and 3 tbsp of chopped parsley to shrimp scampi
Add in salt and pepper here to taste
Simmer on LOW for 2 more minutes
Drain pasta and pour out pasta into a large serving platter or bowl
Add in 4 tbsp of butter to pasta and toss, add in salt and pepper to taste …taste the pasta and make sure the pasta is PROPERLY seasoned at this point
Pour the shrimp scampi mixture over the pasta
Sprinkle with more fresh chopped parsley and grated cheese and serve…YUM!
NOTE: Make sure that each person gets some of that tasty broth in their dish
Wow! Well what can I say, except I am really excited to have hit my 65th show this past week! I have had the pleasure of cooking with so many talented friends and chefs during the last couple of years producing these Traveling Epicurean cooking shows not to mention all the crazy fun that was had. This trailer may just be my favorite show because it is a collage of everyone who has appeared on The Traveling Epicurean. The trailer is made up of 3-5 second clips from all of these collaborated shows including behind the scene bloopers. The selection of these short clips make’s it possible to get everyone in without being too long.
Over the past few years, it has been a huge learning process from designing my own website to the in’s and out’s of blogging and “SEO” (search engine optimization). Then there’s the technical aspects of camera and lighting when shooting the YouTube cooking shows. Let’s not forget the editing, which I must say, is one of my very favorite parts of the whole process and that is a good thing considering I spend anywhere from five to fifteen hours editing each of my cooking shows.
Even though learning how to use imovie seemed more like a chore that dragged on for months it was so worth it because the freedom and creativity that you have especially from the old days of using YouTube editor is truly joyful.
It was important for my YouTube channel to have a “trailer” so that “new visitors” would know what it’s all about and “subscribe”. Subscriber numbers are a big part of YouTube success. My plan originally, was to put together a show of highlights celebrating the 50th show marker but the wheels kept rolling and sometimes you just have to go with it until you get a chance to set aside some time for tasks like this anniversary trailer.
Putting together The Traveling Epicurean 65th Show Anniversary Trailer, looking thru all the clips from past shows, was a clear reminder of why I do this…I love it! I hope you will have as much fun watching this short six minute trailer with all the many exciting show highlights as I did making it. Thank you for all your support, wonderful comments and reply’s to my website and YouTube shows…you make it all worth while 🙂
Thisroasted garlicbean dip has a luscious creamy texture and makes for a scrumptious dip that can be served with crostini’s,pita’s or tortilla chips on the side. For such complex flavors it’s amazing how easy it is to make. Topping the roasted garlic bean dip with a salsa and some sautéed or grilled shrimp, swordfish, chicken, pulled beef , or one of my favorites, rack of lamb, just brings it to a whole other level of taste and presentation!
This bean dip gets much of it’s concentrated flavor from the caramelized roasted garlic. The lovely creaminess comes from the cannellini beans. To complete this circle of flavor here I add in chicken broth and pinot grigio and let it simmer intensifying and infusing all these flavors together.
Substituting your typical starch like potatoes, pasta or rice in your dinner for my high protein roasted garlic bean dip makes for an extremely healthy choice. This purée is not only rocking with flavor but it’s also filling so you won’t be craving the starch that you just switched out. I came up with this recipe because I love creating sauces and I wanted something with that creamy texture feel yet really nutritional as well.
Drizzling a specialty extra virgin olive oil with hints of pepper and fruit over the final roasted garlic bean purée not only makes for a gourmet presentation but accentuate’s the dip perfectly. You may start to get a craving for dessert after eating my roasted garlic bean dip and want venture off to something in the sweet’s department like chocolate pecan pie, chocolate crackle cookies, chocolate eclairs, BEST chocolate cake ever or keeping the healthy theme and try the amazing chocolate avocado mousse!
Ingredients:
1 can cannellini beans (butter beans are great too)
1/2 cup white wine (pinot grigio…what ever you favorite wine is just not a sweet one)
salt and pepper to taste
a dash of Siracha for a kick
10 lg shrimp sauteed in 1 tbsp olive oil and 1/2 tbsp butter for 2 minutes each side, deglaze with 2 tbsp pinot grigio when shrimp are cooked thru, simmer for 1 minute – for wine to evaporate
Directions:
Rinse cannellini beans and place in a medium sauce pan with 4 roasted garlic cloves, broth and wine on medium/high heat.
Bring to a simmer, turn down heat to low and simmer for 7 minutes more.
Add the beans to a blender and purée.
You may need to stop, stir and purée again because it is a thick mixture in a blender
Add 2 Tbsp of water, milk or half and half
Stir with spatula to loosen up bean purée, then purée for 5 seconds more
It’s as simple as that
Pour out bean puree on a platter or bowl and top with salsa, sauteed shrimp, grilled chicken, beef or lamb…YUM 🙂
Salsa Ingredients & Directions:
2 tbsp finely chopped cucumber
2 tbsp finely chopped tomatoes
1 heaping tbsp finely chopped kalamata olives
1 tbsp finely chopped red onion
1 tbsp finely chopped avocado
2 tsp extra virgin olive oil
1 tsp rice wine vinegar (seasoned)
s & p to taste
Combine all ingredients in a small bowl and season with salt & pepper – set aside
Drunk blondies are a dessert that will have you and your guest’s reminiscing for days! These drunk blondies are a buttery, chewy cookie bar made with bourbon, butter, toasted coconut, pecans and semi-sweet chocolate chips…could it get any better then that! They get even more decadent when you serve them with vanilla ice cream, homemade bourbon caramel sauce, whipped cream and extra toasted coconut to top it off. In fact, I wouldn’t serve them any other way. You will feel like you are in dessert ecstasy!
The recipe for these mouth watering cookie bars actually originates from the Back in the Day Bakery CookBook by Cheryl and Griffith Day. I Found this recipe on a fellow food blogger, Adam Robert’s website, called Amateur Gourmet. I haven’t had a chance myself to buy this cookbook but it’s high on my list! Adam serves up these drunk blondies with a bourbon caramel sauce from Food and Wine but I have my own which I love that I share below.
The Drunk Blondie bars couldn’t get any easier to make. You don’t even need a kitchen aid or electric mixer to make these just a large bowl and spatula or wooden spoon! It literally take’s all of a few minutes to combine the brown sugar, eggs, vanilla, bourbon, toasted coconut, pecans, chocolate chips and flour mixture. Then off into a baking dish lined with parchment for easy removal.
This is a great dessert if you entertain a lot because is it’s a total make ahead project. You can make the drunk blondies up to 3 days ahead and the bourbon caramel sauce up to a week ahead. The toasted coconut you want to make the same day or night before. You may burn the toasted coconut on your first try because that cooks faster then you think and you only have 6 minutes of toasting time. Don’t worry, just toss out the first round and throw in a second batch. You will be that much more knowledgeable and ready for the toasty quickness in the next round! Be sure to toast up extra coconut too, because it makes for an incredible addition at the end to sprinkle on top of your drunk blondie sundae’s!
As for my bourbon caramel sauce I have you heat up the heavy cream. This is a necessary step that some recipes don’t even mention. It’s important to do this because adding cold cream into a boiling sugar mixture will most likely seize up and get temporarily lumpy. There’s no worries here though. If this does happen just put the pan back on the stove, keep whisking and it will become a smooth caramel sauce in a matter of seconds!
Hope you enjoy the amazing drunk blondie sundae’s with ice cream, bourbon caramel sauce and toasted coconut. If you are putting together a whole meal you could start with an appetizer like crab cakes, spanakopita triangles, my famous Caesar salad, salmon BLT sliders, or move right to a main course like mybolognese sauce right from Urbino, Italy made with homemade spaghetti!
Ingredients for Drunk Blondies – Makes 12 – 24 bars
2 cups all purpose flour
1 teaspoon baking powder
1/4 teaspoon fine sea salt
2 sticks unsalted butter – melted
2 cups packed light brown sugar
2 large eggs room temp
2 teaspoons pure vanilla extract
3 tablespoons Bourbon
1/4 cup chopped pecans
1 cup (1/2 cup is for sprinkling over the dessert at the end) sweetened flaked coconut, toasted in a 350º oven on a cookie sheet until fragrant and golden brown – about 5 minutes…NOTE: you need to stir every 2 minutes with a spatula and then shake the tray to distribute evenly ….watch it carefully- it burns easily
1/4 cup mini semisweet chocolate chips
Directions – Pre-Heat Oven to 350º:
Position a rack in the middle of the oven and preheat the oven to 350 degrees F
Grease a 9-by-13-by-2-inch baking pan and line with parchment, allowing the ends of the paper to hang over two opposite edges of the pan
In a medium bowl, whisk together the flour, baking powder, and salt; set aside
Put the butter and brown sugar in a large mixing bowl and stir with a spoon until smooth
Add the eggs, vanilla, and bourbon, and mix until thoroughly combined
Stir in the flour mixture, followed by the pecans, coconut, and chocolate chips
Pour the batter into the prepared pan and smooth the top with an offset spatula. Bake for 20-25 minutes, until the top is golden brown
Remove the pan from the oven and let cool completely on a wire rack
Cut the blondies into bars
The blondies will keep in an airtight container at room temperature for up to 3 days.
Tip: The easiest way to toast coconut is in the oven. Position a rack in the lower third of the oven and preheat the oven to 350º. Spread the coconut on a baking tray and bake for 6 minutes, tossing every couple of minutes. Keep a close eye on the coconut, because it can burn easily.
Ingredients for Bourbon Caramel Sauce:
1 3/4 cups sugar
1/2 cup water
1 tablespoon light corn syrup
2 tbsp butter
1/3 cup bourbon
1 1/2 cups heavy cream HEATED – If you don’t warm up the cream the temperature change will temporarily seize up the boiling water-sugar mixture…BUT don’t fret because all you need to do if this happens is put the pan back on the stove while whisking CONTINUOUSLY and it will all come back to a nice smooth sauce!
Directions for Bourbon Caramel Sauce:
In a medium saucepan, bring the sugar, water and corn syrup to a boil over high heat
You can stir the sugar-water mixture at first just to combine then DO NOT STIR after
Cook until the sugar is dissolved washing down the sides of the pan with a wet pastry brush…just once
Continue cooking without stirring until an amber caramel forms – from 5-8 minutes
When it turns the pretty light amber color add in the butter and keep whisking
BE CAREFUL NOT TO GET BURNED HERE because the mixture will rise up a little here at the butter/cream stages
Remove from the heat and carefully stir in 1/2 the cream while STILL WHISKING – it will foam up here quite a bit so whisk it down slightly, then add in the rest of the cream and butter
if it seizes up NO WORRIES all you need to do if this happens is put the pan back on the stove while whisking CONTINUOUSLY and it will all come back to a nice smooth sauce!
Let cool for 1 minute and then stir in the bourbon
Put the pan back on the stove and TURN DOWN the heat to medium and simmer any where from 3-15 minutes…how ever thick you like the sauce (it won’t get any darker at this point either just thicker)
Let the caramel sauce cool slightly and serve warm or at room temperature
NOTE: as the sauce cools it will thicken anyways
The caramel sauce can be refrigerated for up to 1 week.
Making Braciole for dinner or the holidays is one of those authentic comfort foods that’s so delicious it could easily become a tradition for you and your family, even if you are not Italian. Some of you may be asking yourself what is braciole? Well, it’s thinly sliced flank steak that’s rolled up and stuffed with Reggiano Parmigiano, Asiago, and fresh herbs. The braciole is sautéed in olive oil and garlic cloves and then simmered in a tomato-basil sauce for a couple of hours until tender and juicy. And I tell you it’s even better when re-heated the next day!
The Italians aren’t the only ones who have come up with this fun and creative idea of rolling up and stuffing thinly sliced beef then simmering or braising in a gravy until tender. There’s a German dish that I absolutely love that’s just as flavorful as braciole called beef rouladen. German beef rouladen is made up of thinly sliced top or bottom round stuffed with mustard, onions, bacon and pickles, then sautéed and braised in the oven with veggies in a beef and wine gravy until tender. It’s serve with sautéed red cabbage and spaetzle or potatoes and ooh is that scrumptious too! That will have to be another show I will put together for you!
Now that I have you in the mood for some creativity in the kitchen …get to work! lol You will be very happy to expand that recipe repertoire of yours after making this wonderful Italian braciole for dinner. Make sure to serve up your sliced braciole with a dollop of ricotta cheese on top of the pasta to give it that unexpected extra flavor and creaminess. I will get working on the German beef rouladen show for you:)
1 cup red wine or white (I actually prefer to deglaze here with red)
1 lb rigatoni
Directions:
Start sautéing the veggies for thetomato-basil sauce and use the same pan for sautéing the braciole logs
Slice or have your butcher slice the 2 lb piece of flank steak into 3 horizontal layers
Then cut those pieces in half so you now have 6 semi-equal pieces
Sprinkle 1 tbsp each of Reggiano and Asiago on each piece
Lay whole basil leaves or chop basil and parsley and sprinkle onto flank slices
Roll up starting at the small end
Cut approx 40″ of cotton string and tie a knot at one of the ends
Then keep wrapping string all around the length of the rolled up flank til you are at the other end
Now come back tucking under each row of string going across like shown in the video til you get to the end and tie off a knot with the original piece of string you started with
Add 2 tbsp of olive oil a large pan and a few large cloves of garlic kept whole for extra flavor and sauté 3 rolled up pieces of braciole at a time
Brown on all sides on medium/high heat about 3-4 minutes each side (remove the garlic coves when golden and smear on a baguette and dip into the tomato-basil sauce when you start to simmer with braciole…YUM!)
After browning the second batch of (3) braciole add back in the first 3 and de-glaze with red wine (I used white in the show but prefer to use red here)
Add in puréed tomatoes and simmer for 1 1/2 – 2 hours
Take braciole rolls out and slice 3/8″-1/2″ thick
Serve with pasta (rigatoni) and a dollop of ricotta on top with a few slices of braciole and grated Reggiano…mangia, mangia.
Making Chocolate eclairs with The French Club this week made for an incredibly fun afternoon! The Chocolate eclair shells made from pâte à choux, a french pastry dough, is a cinch to make and so delicious you may find your self wanting to make them this weekend.
The method I use to make the pastry cream is simplistic and straight forward. This method for making the pastry cream I got from one of Martha Stewart’s chefs, Thomas Joseph. I wanted to show you an easier way to prepare the custard then your traditional tempering of the eggs method, especially if you have never tried to make this before. The actual recipe for the pastry cream is from my own collection and playing around with recipes over the years.
As for the pâte à choux dough, what can I say, but wow! Although, this is a French dough with French ties it is also noted that Catherine de Medici left Florence in 1533 to marry the Duke of Orleans who later became Henry II, King of France. She brought with her the entire court which included her chefs! Smart woman is all I can say. A few years later her head chef, Panterelli, invented a hot paste-like dough and called it pâte à Panterelli. Of course, the recipe has evolved some what since then and with a couple of names changes too but with the same idea. It’s a dough with a paste like texture that use’s heat and moisture-steam for a raising agent instead of the baking powders that we use so much today.
These chocolate eclair’s are easy to follow and so worth the effort. You should really give it the ole college try because your family and friends will be thanking you! In between making the pastry cream and the pâte à choux you may want to prepare some other great dishes like lobster mac & cheese, pulled beef taco’s and mango salsaor some homemade pastaandTurkey meatballsthat are simpler then you think! And for a nice salad you could check out my Caesar salad with homemade croutons …that’s always a crowd pleaser!
Ingredients for the Pâte à Choux: :
1 stick of unsalted butter
1 cup water
1 cup flour – all purpose
1 tsp sugar (only for desserts) (not for gougeres)
1/2 tsp salt
4 lg eggs
1 egg + 1 1/2 tsp water whisked together – for egg wash
Directions for the Pâte à Choux:
Preheat the oven to 400º degrees
Line a cookie tray with a piece of parchment paper – when you are done making the pate a choux squeeze out 4 dime size pieces of dough on each corner of the cookie tray, then place parchment over that – to hold in paper in place while you form eclairs
Bring the water, butter, salt and sugar to a rolling boil over medium-high heat in a medium size sauce pan
Stir in all of the flour and continue to stir vigorously with a wooden spoon for about 1 1/2 minutes – which will start to make a film on the bottom of the pan
Turn out flour-egg mixture into a large glass bowl and stir to cool for 1 minute
Crack eggs into a bowl to make sure there are no shells
Begin to add one egg at a time into the dough and keep mixing with a wooden spoon
The mixture will look broken up at first but no worries because it comes back together
After each egg is absorbed into the flour mixture ADD another egg and repeat stirring
Spoon the Pate a Choux dough into a pastry bag … I don’t even use a tip here
Cut about 3/4″ off the end of the pastry bag
Twist down the open end of the bag a little to keep dough enclosed and to put pressure on the cut off end
Squeeze out 3-4″ x 3/4″ rows of Pate a Choux dough to form eclairs making sure they are about 2″ apart
Brush with egg wash and smooth with your finger if needed to smooth any bumps
Put into 400º oven for 15 minutes
Turn down to 350º for another 25 minutes
Turn oven off and open door 5″ but leave eclairs in the oven to dry out another 10 minutes
Ingredients for the Pastry Filling:
2/3 cup granulated sugar
1/4 cup cornstarch
Pinch of salt
2 cups half and half room temperature
6 lg eggs yolks room temperature
2 tablespoons unsalted butter
1 teaspoons pure vanilla extract
Directions for the Vanilla Custard Filling:
In a medium sauce pan add sugar and corn starch and whisk to combine
In a medium bowl whisk milk and egg yolks until combined
Whisk in milk and egg mixture into sugar and corn
Turn heat to medium and bring to a bubbling simmer, so the mixture can begin to THICKEN
As soon as it begins to thicken whisk 5 SECONDS more and TAKE OFF HEAT continually whisking, after 5 seconds put BACK ON heat for 5 SECONDS and IMMEDIATELY take off heat
DO NOT BOIL ON HEAT FOR MORE THAN 10 SECONDS after this point or the texture will become grainy
Add in butter and vanilla while still whisking
Strain the custard into a glass bowl
Stir to cool slightly and cover directly onto custard saran wrap OR Pour into a prepared tart shell, then into the frig and when cooled and thickened top with fresh sliced fruit and voilà another dessert! …just saying 🙂
Place into the frig for atleast 2 hours up to 3 days
Take the thick pastry cream out of frig and whisk til smooth -5 seconds and the texture will become smooth and ready to place in the pastry bag to pipe
Ingredients for the Chocolate Dipped Toppping:
4 oz. semisweet chocolate chips
1/2 cup heavy cream
1 cup confectioners sugar to desired thickness
Directions:
Heat the cream to a small sauce pan and bring to a boil
Pour the hot cream over the chocolate chips and vanilla in a medium size bowl and let it melt the chocolate for 2 minutes
Whisk the cream and chocolate until smooth
With a whisk slowly add in confectioners sugar while whisking until smooth
If the chocolate gets cooled and too thick to dip heat for a minute over double boiler
Dip the tops of the eclairs in the warm chocolate glaze
Set on a cookie tray
Place into the frig uncovered for at least 1 hour to set the glaze
Homemade pan pizza made with different themed toppings from clams casino, to Hawaiian and Greek make for perfect party hors d’ oeuvres! Everyone seems to find their favorite flavors. When the sizzling pan pizza comes out of the oven heads turn especially when the aromas from the garlic, clams, bacon, onions and peppers fill the air!
The wonderful thing about all the different themed toppings for your pan pizza is you don’t need much in terms of quantity. The dough you make the day before, but if you forgot or didn’t have time it will still work if you make it the same day. If you make the dough the same day you don’t put it into the frig but let it proof for an hour and a half in a warm spot to develop some of that texture and flavor. The whole idea behind the “proofing in the refrigerator” is it let’s you do other things while the dough slowly rises developing a killer texture and flavor like in my delicious “Icebox Dinner Rolls”. So take advantage of this refrigerator method, you will be happy you did.
As for my pizza sauce, it couldn’t get any easier because it’s puréed only, not cooked. If you go into a pizza place and inquire about their sauce the majority will tell you the tomato sauce is raw. I know because I have done just this, but they don’t always like to give away their pizza secrets so easily. To the raw, whole peeled tomatoes I add a garlic clove that I put thru the press, salt, pepper and some Italian seasonings and then it’s puréed. Keeping the tomatoes raw really compliments all those other strong flavors from the toppings yet not seeping into the background still being a pertinent player in the pizza game!
Have some fun with these pizza’s and customize those toppings on your homemade pan pizza! My favorite is the clams casino pizza because you have the best of both world’s, flavor’s and crispy, chewy edges. You can’t beat the garlic, clams, bacon and pepper combo. Drizzling on the extra clam juice not only makes it taste that much better but it let’s the crust get a little crispy while keeping the toppings moist enough so not to burn. With that in mind make sure to pour on any of the extra juices from what ever you are cutting up as when you are slicing up the cherry tomatoes. Another very important tip is to keep all the toppings, including the sauce and mozzarella, in the cold refrigerator until the last minute. This helps the toppings to cook properly giving the crust time to crisp up.
Ingredients for 1 Sheet Pan Pizza Dough – 12.5″ x 17.5″ x 1″ tray:
4 cups all purpose flour
1 1/2 cup warm water 105º-110º
1/2 tsp sugar
1 packet yeast or 2 1/4 tsp – not rapid rise
1 tbsp salt
3 tbsp extra virgin olive oil for the pizza dough
1/3 extra virgin olive oil for the sheet pan
Plus more olive oil to drizzle on top of the pizza’s before baking
My Pizza Sauce – Enough for 2 Sheet Pan Pizza’s:
1 can of whole peeled tomatoes (drained if the pulp is watery) pureed with 1 tsp salt, 1/2 finely ground Italian seasonings, 1/4 tsp pepper and 1 lg garlic clove put thru garlic press
Ingredients For The Toppings From The Show for 2 Trays of Pizza:
Clams Casino Pizza – (for 1/2 the pizza) 1-2 cans 1 cup of Snows canned clams drained except 3 tbsp of clam juice per can to drizzle over pizza, 1/4 cup of chopped peppers, 3/4 cup sliced thick cut bacon, 1 garlic clove thru press, 1 tsp chopped sweet onions
Greek Pizza – 3/4 cup sliced cheery tomatoes, 3/4 cup sheep’s milk feta, 1/4 cup sliced sweet onion, 1/2 cup sliced kalmata or canned black olives, 1/3 cup chiffonade basil
Bacon Pizza – 1 cup thick sliced bacon (for 1/2 of the pizza)
Hawaiian Pizza – 1 cup sliced ham, 1/2 cup chopped pineapple, 1/2 cup sliced green onions with whites too
Directions – (Pre-heat the oven to 450º right before the pizza dough has it’s final proof and make sure the rack is in the lowest possible position):
Warm the stainless steel mixing bowl with warm water for 5 minutes
Empty out warm water and add packet of yeast to mixing bowl
Add in 1 1/2 cups of water at 105º-110º to the yeast
Add in 1/2 tsp sugar and let the yeast proof for 10 nminutes
Tour on knead hook and begin to add in 3 tbsp olive oil, flour and salt
Keep mixing and knead with hook after it forms a dough ball for 10 minutes
Take dough off of hook and onto a floured counter
Knead by hand for 2 minutes and place into a large oiled bowl
Cover with saran wrap and refrigerate for 18-24 hrs.
When you are ready to make the pizza make sure to take out of the frig and let the cold dough sit for approx. 2 hrs. – this will make it easier to work with
When the dough has sat for 2 hrs. turn out onto floured surface and begin to roll out and stretch to the size of the cookie tray
Pour 1/3 cup of olive oil onto cookie tray and place the rolled out pizza dough onto olive oil
Cover with plastic wrap and let sit 30 minutes
Remove plastic wrap and stretch the dough if needed to the edges of the pan and using your thumb press the egde of the dough into the edges of the cookie tray to form a crust – this will become a crispy and chewy egde that you will love!
Spoon pureed tomatoes onto the dough and sprinkle mozzarella
Add you desired topping and give a drizzle of olive oil across the top of the pizza and put into a 450º oven for 16-20 minutes.
Definitely check at the 15 minute mark as all oven are different
You want the edges dark golden and the middle is sizzling
Take out and let sit for 5 minutes
Using a large spatula remove the pizza in one piece to a large cutting board and slice, or slice in the cookie tray
MasterChef open casting calls and chewy chocolate chip cookies are the highlights of my blogging today. With exhausting life events that have taken place over the last three weeks I was some how able to produce my chewy chocolate chip cookie show for you and show up to my second pre-registered casting call for MasterChef.
Three weeks ago we received horrific news that my brother-in-law, George, passed away at the age of 57 from a heart attack. It was both devastating and unexpected. He was taken from us much too young and will be deeply missed by many. George lead an incredible life having the opportunities to accomplish many wonderful things that so many people wouldn’t have even had the chance to experience.
Bella and Reilly visiting with Brody
While dealing with the loss of Uncle George our King Charles, Brody, was hit by a car on Wednesday. I had just finished shooting my chewy chocolate chip cookie show when we got news of the accident. My kids and I were running between two vets for six hours for the later part of the day.
Brody didn’t have any broken bones, but a deep open gash on his upper right leg and bruising across his chest causing a profuse amount of swelling. They don’t stitch wounds like this so he got four staples and spent the next few nights at the vets for care and observation. Brody was heavily sedated on Thursday so I began to edit my chewy chocolate chip cookie show and was then able publish it to my YouTube Channel.
A second task now out of the way. My first task, was accomplished earlier in the week on Tuesday making a test run of my “Cold Cucumber-Fennel Soup” for the MasterChef three minute plating part of the casting call. I wanted to make sure the flavors were exactly how I wanted them with the new addition of the fennel to the soup. I was then off to pick up the King Crab legs from Altlantic Seafood in Old Saybrook. This crab will be set up on top of the cucumber-fennel soup in the center with a eatable garnish of fresh dill. The cold soup will also have a drizzle of Sicilian extra virgin olive oil, and fine dice, a brunoise, of avocado, tomato and cucumber scantly decorating the top of the soup around the king crab.
Friday morning was upon us and I was now making the a final batch of my Cold Cucumber-Fennel Soup for the MasterChef open call. Just as I was finishing, Brody’s vet called and wanted me to come for a visit with Brody. I put the soup into the refrigerator and headed right out. I felt that the hour I spent there with him helped so much I brought Reilly and Bella back at six o’clock that night right after picking up the rental car for New York City. I decided on driving this time to MasterChef because the five plus hours of train rides the last time was too draining.
The Veterinary hospital was forty-five minutes away so the kids and I were home by 8:45 Friday night after the visit with Brody. I then finished organizing the ice, the cooler, and chopped up the eatable garnish for the soup. Then I worked on finishing the eight page application to the MasterChef open casting call. Finally, I went to sleep at midnight and that 4:30 am alarm came way too fast.
MasterChef on Camera Shooting in Times Square
On Saturday morning, the MasterChef crew wanted contestants there at 8:00 for morning filming, so that’s what I did. They filmed us in groups in Times Square chanting “MasterChef”. They then did individual on-camera pieces with every single contestant stating what we did for a living, where we were from and a finish on a “I’m your next MasterChef”, with much enthusiasm! Myself and a few others were then asked sign release forms.
After two hours at Times Square we all went back to the hotel to wait our turn to enter into the “plate-up” room. We met the tasting chefs and the first set of interviewers walking around with clip boards discussing your life and what kind of person you are. Well, I’m ecstatic to say the judges loved my Cold Cucumber-Fennel Soup! My number was announced first once again, as it was in the first open casting call that I attended back in October of 2015. Our group of 9 was on to the next interview part of the casting call and the remaining contestants from our group were dismissed.
At this point it was noon and my energy level was deteriorating fast even after having a coffee at 4:30 am, a mini can of coca cola at 8:00 am and a 1/2 of a coffee at 10:30. But once again, I am there ready to forge on. Worries of Brody are also going through my mind. The anticipation and excitement of picking him up after I leave NYC which also included dropping off Bella to her Tennis match, the rental car, picking up Reilly and then heading to Piper Veterinary to get our boy home!
Oh yes, we are back at the MasterChef interview room facing the last judge with his seductive English accent, a kind of 007 look to him, is now asking me to tell him about myself. What! Really? OK, everything I was hoping to express to him just went out the window and I’m thinking “just try and be your funny self Michel” and all will be okay, but that is not how it worked out. Although I was hopeful that I may still have a chance to get to thru this “personality” phase to my dismay I was not. I know more of me was expected in that last phase then I was capable of giving this time.
Well, I did make a kick ass dish once again and actually enjoyed this round of MasterChef open casting call much more then the first time. You can’t always plan your life events! Life happens as they say and you have to roll with the punches and enjoy every minute. Definite kudos go out to that MasterChef casting call team who were there working their tails off for a good twelve hours. There’s always another chance at the next casting call later this year when MasterChef comes back to NYC!
These Crab cakes made from super lump crab are a no nonsense kind of crab cake. I’m tired of all the fillers in crab cakes so this one get’s right down to business. There aren’t any vegetable filler’s here just large pieces of crab. I serve my homemade thousand island dressing along side the the crab cakes making for the perfect pair.
The crab cakes are a snap to make. There’s no chopping or sauteing of vegetables for filler. You whisk the wet ingredients first and then fold in the crab so the super lump crab pieces remain in tact. It’s so nice to actually bite into large pieces of crab.
Out of the many recipes that I have tried over the years I like this one the best. It originated from the crab product itself “Captain’s Catch Super Lump Crab Meat” but of course I have made a few little changes to the recipe so it’s right where I want it.
You will probably spend any where from $16.00 – $32.00 for the can of super lump crab depending on where you purchase your crab but it is so worth it. From 1 lb. of crab I make 12-16 crab cakes depending on the sign of course. You can even make them a little smaller into crab cake balls for bite size appetizer’s. Have fun making these and don’t forget to nibble on the large pieces of super lump crab while you are putting these jumbo crab cakes together…my kids and I love these nibbles.
1 lb can of superlump crab meat, “Captain’s Catch” or similar- (you can find it in the refrigerated section)
1/4 cup + 1 tbsp seasoned or plain bread crumbs, panko or regular bread crumbs in the food processor for 20 seconds to get a finer texture
1 beaten ex-lg egg
2 1/2 Tbsp Hellman’s mayo
1 Tbsp Dijon – Maile or Grey Poupon
1 tsp Worchestershire
1 tsp Dry mustard – Coleman’s
1 tsp Old Bay Seasoning
1/4 tsp onion granules
1/2 tsp fresh lemon juice
1 lemon sliced in wedges
Homemade Thousand Island Dressing (below)
Directions:
Put bread crumbs into food processor and purée for 20 seconds until a fine crumb
In a large bowl whisk together mayo, egg, Dijon, Worcestershire, dry mustard, old bay, and lemon juice
Add in super lump crab and fine panko bread crumbs
Using a spatula gently mix crab and fine bread crumbs with egg-mayo mixture making sure not to break up crab pieces
Form into a round shape and flatten out with your thumbs while still holding in sides forming crab cakes OR use cookie scoop and form into round balls
Place onto a plate and put into frig for at least 2 hours
Add 2 Tbsp olive oil plus 1 tbsp butter to a large over sauté pan medium/high heat and gently add crab cakes…once they begin to sauté they will hold together better
Sauté for about 3 minutes on the first side and gently flip or roll to sauté another 2 minutes until golden on the other side
Serve with my Homemade Thousand Island Dressing (recipe below)
Thousand Island Dressing:
1/2 c. Greek yogurt
1/2 c. mayonnaise (I ONLY use Helman’s)
1/2 c. ketchup
1 Heaping tbsp finely chopped cornichons
1/3 c. sweet relish drained slightly
1 Heaping tbsp grated sweet onion
1 Heaping tbsp finely chopped fresh parsley
2 tbsp creamy horseradish
1 tbsp olive oil
1 tbsp “seasoned” rice wine vinegar
3 dashes of Siracha – OPTIONAL
Place all of the ingredients in a large bowl and whisk until combined
Shrimp scampi is one of those delicious dishes that’s sure to bring a smile to everyone’s face just on aroma’s alone! Shrimp sautéed in olive oil and butter with lots of garlic, shallots, clam broth, and white wine topped with fresh lemon juice, parsley and Parmesan make’s for a grand party atop a pile of linguine!
MasterChef open casting calls and chewy chocolate chip cookies are the highlights of my blogging today. With exhausting life events that have taken place over the last three weeks I was some how able to produce my chewy chocolate chip cookie show for you and show up to my second pre-registered casting call for MasterChef.
