Frito Bandito Pizza - Emile Henry Flame Top Pizza Stone

Originally posted on the Egghead Forum by Zippylip his scratch made pizza required little to no explanation.  Pick and choose your favorite combination of ingredients to come up with your own FBP; for this recipe I have listed the ingredients used below.

Ingredients

€        1 – 8.5 Oz. Pizza Crust Mix

€        Hand full of Original Fritos

€        1 - 10 Oz. Can Diced Tomatoes and Green Chilies (Mild)

€        1 Lb. 80-20 or 85-15 Organic Ground Beef

€        2 Fresh Avocados

€        1 Pkg. Guacamole seasoning mix

€        1 Pkg. Taco Seasoning mix

€        2 Cups. Finely Shredded Cheese (Monterey Jack, Cheddar, Queso Quesadilla and Asadero cheeses

€        1 Sweet Onion, diced (organic)

€        5 Garlic Cloves, minced (organic)

€        EVOO

Condiments: Sour Cream, Taco Sauce, Jalapeno Slices, Diced Green Onions, Sliced Black Olives, Tomato chunks.

Directions: Fire up BGE. Note: If browning hamburger on grill do not bring to full temperature until setting up for indirect cooking. Prepare your favorite Pizza Dough; in this case add ½ Cup hot water to a Pillsbury base with Fritos crushed and added to the dough.  Brown hamburger with garlic and onions, add taco seasoning and finish to 90% done, drain off grease (if necessary) and set aside. Set up Egg to Indirect (Perfect Pizza Set up = Plate setter legs down, pizza stone in place, temperature 500 degrees (600 max). Layer ingredients: Guacamole, Meat, Diced Tomatoes and Chilies, Mexican Cheese Blend and then place on Pizza Stone and cook for 10-13 minutes, lid down, remove, slice & serve. 

This recipe makes two (2) 12" pizzas, using two Emile Henry Flame Top Pizza stones that was NO PROBLEM; cooked at 550 degrees tonight in about ten (10) minutes.

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Chili Rubbed Pork Chops (organic)

Chili Rubbed Pork Chops

With Grilled Pineapple Salsa

From PorkBeInspired.com

Ingredients

€        4 Pork boneless rib chops (approx. 1 “ thick),  trimmed

€        1 Tbls Chili Powder

€        1/2 Tbls. Light Brown Sugar, packed

€        3/4 Tsp Garlic Powder

€        3/4 Tsp. Onion Powder

€        1/2 Tsp. Coarse Sea Salt

Pineapple Salsa

€        3 slices Fresh Pineapple, cut crosswise about 1/2-inch thick, trimmed

€        3 Jalapeno peppers, halved lengthwise, seeds and veins removed

€        1 Tbls. Lime Juice

€        Coarse Sea Salt, to taste

Cooking Directions:

1.    In a shallow bowl, combine chili powder, brown sugar, garlic powder, onion powder, and salt. Sprinkle both sides of pork with spice mixture.

2.    Prepare a grill to medium-high heat and lightly oil the grate. Grill pork until internal temperature reaches 160 degrees F, 4 to 5 minutes per side. Grill pineapple (if using fresh) and jalapeno until lightly charred, 2 to 3 minutes per side.  Remove chops from grill and let rest 5 minutes.

3.    Meanwhile, dice pineapple and finely dice jalapeno. In a medium bowl, combine pineapple, jalapeno, and lime juice and season to taste with salt.

Serving Suggestions:

You can make the salsa with grilled peaches, nectarines or mangoes. If you like, add chopped onion or cilantro to the salsa.  Likewise, feel free to play with the rub ingredients to make the mixture your own

Guy Fieri Chefs Knife

What a great surprise arrived in UPS today....my wife surprised me for our anniversary with a Guy Fieri Chef's knife that I have been salivating over for weeks at the local department store.  Scored this on eBay for about 40 cents on the dollar, new in the box, free shipping.  OMG.  What a knife; built by Ergo Chef for Guy.  Used it tonight, it met all my wildest expectations...am I getting too excited about a knife? 

Spinach Gnocchi and Sausage in Tomato Sauce

Ingredients

€        1 Lb. Spicy Stadium Sausage (pork)

€        1 Tbls. EVOO (extra-virgin olive oil)

€        2 Small Shallots, finely chopped

€        4 cloves Garlic, minced

€        1/4 Cup Dry white wine

€        1 Can (28 ounces) whole plum tomatoes with juice, crushed by hand

€        1 can (14 1/2 ounces) tomato sauce

€        1 Tsp. of Ground Basil

€        ½ Tsp. crushed Red Pepper flakes

€        Coarse salt and freshly ground pepper

€        Spinach Gnocchi

€        Thinly shaved parmesan cheese, for serving           

Directions

1. Heat oil in a large saucepan over medium heat until hot but not smoking. Add onion and garlic; cook, stirring occasionally, until onion is translucent, 5 to 7 minutes. Add wine; cook until most liquid has evaporated. Add tomatoes and juice, tomato sauce, basil, and red pepper flakes. Reduce heat to medium-low; simmer until slightly thick, about 30 minutes. Season with black pepper. Remove from heat; cover to keep warm.
2. Bring large pot of salted water to a boil; add the gnocchi and when they rise to the top (after about 2 minutes), continue to cook until tender, one minute.  Drain in colander or transfer gnocchi with a slotted spoon to pan with sauce. Simmer for 10-15 minutes.  



Salt and Vinegar Potatoes (completing our Salmon Dinner)



Ingredients

€        1.2-2 Lb. Bag of Fingerling or Gourmet Potatoes

€        Coarse Sea Salt

€        EVOO

€        ¼ Cup Malt Vinegar

Directions

1.    Bring potatoes to a boil over high heat in salted water.  Reduce heat and cook until done (fork test soft)

2.    Remove from heat and drain.

3.    Place potatoes on a dish towel and gently smash with your palm until skins break.

4.    Preheat oven to 450 degrees.  Brush a rimmed baking sheet with oil and place potatoes on sheet.  Bake until just short of crispy and flip during cook (about 20 minutes).

5.    Turn off oven and let set for 10 minutes.

Remove and place into a mixing bowl; add salt to taste and vinegar and toss.  Serve warm.