Mozzarella Sticks
When I told my friends I was planning on making homemade mozzarella sticks for a guy’s weekend out of town the idea was met with a profound lack of enthusiasm. Everybody knows that I like to experiment in the kitchen, but somehow the idea of making a bar food staple like mozzarella sticks from scratch seemed like a complete waste of time to the group. After being lectured about the innumerable brands available in the freezer section at the grocery store and a heated debate about whether marinara or ranch is the better dipping accompaniment, I decided to risk further heckling and see if I couldn’t one-up T.G.I. Friday’s in my own kitchen. It might have been the alcohol, but the first batch was gone within a matter of seconds. With the right breadcrumbs, fragrant Italian spices and an organized assembly line for the essential double-dredging technique, perfect, scratch-made mozzarella sticks can be made at home in no time and with little effort. For the Mozzarella Sticks: Serves 4
PESTO PIZZA WITH ROASTED GARLIC &POTATOES
Mention potatoes on pizza and you’ll get one of two responses. From the folks who’ve tried it, you can expect an enthusiastic thumbs up. From everyonce else: a resounding “huh?” Tasting the ‘You Say Potato’ slice for the first time at Escape from New York Pizza on Haight Street in San Francisco was this moment for me. Over a decade later, I finally got around to trying it at home. Inspired by the You Say Potato Slice at Escape from New York Pizza, San Francisco As the addition of potatoes are what really sets this pizza apart, it is important to make sure they are cooked and seasoned properly before they go on top of the pie. Place a pizza stone in the lower third of the oven and preheat to 500°. Makes enough for 2 pizzas Roasted or Confit Garlic In this recipe I like to confit the garlic cloves as opposed to roast them whole in an effort maintain the integrity of the garlic. Preheat the oven to 300.
Pan-Roasted Shrimp with Wisconsin Aged Parmesan with Chef Michael Symon
Servings: 4-6 Ingredients: 2 shallots, minced (about 2 tablespoons)1 clove garlic, mincedKosher salt and ground black pepperJuice of 2 lemons1/2 cup (4 ounces) extra virgin olive oil plus 1 tablespoon for shrimp1/2 cup grape tomatoes, halved1 cup freshly cooked or canned white beans, such as cannellini1 cup (about 4 ounces) Wisconsin Parmesan Cheese, cut in small dice1/4 cup fresh dill, chopped1 pound large shrimp, peeled and deveined Cooking Directions: Place shallots and garlic in mixing bowl. Pan-roast shrimp: Heat remaining 1 tablespoon olive oil in sauté pan. Add warm shrimp to prepared mixture and toss.
Chicken Parmingana
This is one of the go-to dishes I make for my family of six. Rich, flavorful, and totally satisfying, we all love it, including my big, strapping cowboy of a husband. And that’s a very, very good thing. Break out the good Parmesan for this one, my friends. Begin with four to six boneless, skinless, trimmed chicken breasts. I’m actually beginning to believe fear of raw chicken is a diagnosable phobia. Place the chicken breasts inside of a Ziploc bag—either one at a time or, if the bag is gigantic like this one, all at once. I put them inside Ziplocs so that when I pound the heck out of them here in a second, microscopic particles of raw chicken will not end up across the room on my computer’s keyboard. Now THAT would gross me out the door. Pound the chicken with the smooth side of a mallet. You want them to be very thin–about 1/8 to 1/4″ thick. Add the flour to a large plate. And pepper. Then season the other side. The raw chicken is almost over. Now it’s ready to cook! And butter. Mmmm. Oh!
Garlic Knots
When I was in High School, I thought garlic knots were the best things on earth. I guess I still kind of think that, but often I’m disappointed by the garlic knots I buy. I’m not sure if the quality of garlic knots has gone down in NYC or if I’ve become harder to please. These days, they are often hard and dry, probably from being left around too long. As with all bread-based goodies, the freshest way to get it is out of your own oven. These really are a reasonable amount of work, and easily doubled, tripled, or quadrupled for even more return. I’m assuming that pizzerias make their garlic knots with the same dough that they make pizza with, so use any pizza dough that you like. Garlic Knots~12-13 knots 3/4 cup +1 tablespoon all-purpose flour1/2 teaspoon sugar1/2 teaspoon instant yeast1/2 teaspoon table salt1/3 cup water at room temperature (70 to 90 degrees)5 1/2 teaspoon olive oil, divided4 large cloves garlic, minced1/4 teaspoon kosher salt1 packed tablespoons chopped fresh parsley 1.
Mozzarella stuffed garlic roll recipe - Norfolk Cooking
There is nothing better than eating a fresh garlic knot straight from the oven. Its crispy exterior glistening with a slathering of garlic and melted butter coupled with the rolls soft and chewy interior – it’s delicious. Typically, garlic knots have a sprinkling of parmesan cheese over the top of the rolls; however the Norfolk Cooking Examiner wanted to experiment using more cheese. In addition to cheese on top, she stuffed the garlic rolls full of mozzarella cheese. When the rolls are baked, the cheese inside becomes molten and occasionally leaks out forming a brown cheesy crust. The inside of a mozzarella stuffed garlic roll Garlic knots that are found in Italian restaurants usually use pizza dough to form the rolls. Mozzarella Stuffed Garlic Rolls – makes about 20 Preheat an oven to 400 degrees. Begin by finely mincing the garlic and kosher salt. On a lightly floured surface, pound the 1 inch dough pieces out into a thin circle; it should be 3 inches wide.
