New York Style Pizza

New York Style Pizza

Ingredients
22 1/2 ounces (about 4 1/2 cups) bread flour, plus more for dusting
1 1/2 tablespoons sugar
.35 ounces kosher salt (about 3 teaspoons)
2 teaspoons instant yeast
3 tablespoons extra-virgin olive oil
15 ounces lukewarm water
1 batch New York Style Pizza Sauce
1 pound grated full-fat dry mozzarella cheese (about 4 cups), placed in freezer for at least 15 minutes

Procedures

1 Combine flour, sugar, salt, and yeast in bowl of food processor. Pulse 3 to 4 times until incorporated. Add olive oil and water. Run food processor until mixture forms ball that rides around the bowl above the blade, about 15 seconds. Continue processing 15 seconds longer.

2 Transfer dough ball to lightly floured surface and knead once or twice by hand until smooth ball is formed. It should pass the windowpane test. Divide dough into three even parts and place each in a covered quart-sized deli container or in a zipper-lock freezer bag. Place in refrigerator and allow to rise at least one day, and up to 5.

3 At least two hours before baking, remove dough from refrigerator and shape into balls by gathering dough towards bottom and pinching shut. Flour well and place each one in a separate medium mixing bowl. Cover tightly with plastic wrap and allow to rise at warm room temperature until roughly doubled in volume.

4 1 hour before baking, adjust oven rack with pizza stone to middle position and preheat oven to 500°F. Turn single dough ball out onto lightly flour surface. Gently press out dough into rough 8-inch circle, leaving outer 1-inch higher than the rest. Gently stretch dough by draping over knuckles into a 12 to 14-inch circle about 1/4-inch thick. Transfer to pizza peel.

5 Spread approximately 2/3 cup of sauce evenly over surface of crust, leaving 1/2 to 1-inch border along edge. Evenly spread 1/3 of cheese over sauce. Slide pizza onto baking stone and bake until cheese is melted with some browned spots and crust is golden brown and puffed, 12 to 15 minutes total. Transfer to cutting board, slice, and serve immediately. Repeat with remaining two dough balls, remaining sauce, and remaining cheese.

Prime Rib Roast

• Prepped with coat of EVOO, kosher salt, ground pepper, rosemary, and dibbits with garlic.
• Start the cook between 450-500 for a sear.
• Gradually bring the temperature down to 350 or lower until internal temperature reaches 135.
• Remove the roast and let stand for 15 min covered with a foil tent.
• If needed place roast back in a low cooker (around 200 or below) to keep warm. May leave it for up to an hour or two, but monitor temp with a meat probe.

Oatmeal Raisin Cookies

Oatmeal Raisin Cookies

Ingredients
1 cup Crisco butter flavored baking sticks
1/2 cup white sugar
1 1/2 cup packed light brown sugar
2 eggs
1 Tbs. vanilla extract
1 1/4 cup all-purpose flour
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon salt
2 3/4 cups rolled oats
1 cup raisins
1 cup Premium Kraft Caramel Bits



Directions

Preheat oven to 375 degrees F (190 degrees C).

In large bowl, cream together butter, white sugar, and brown sugar until smooth. Beat in the eggs and vanilla until fluffy. Stir together flour, baking soda, cinnamon, and salt. Gradually beat into butter mixture. Stir in oats  caramel bits and raisins. Drop by teaspoonfuls onto un-greased cookie sheets.

Bake 8 to 10 minutes in the preheated oven, or until golden brown. Cool slightly, remove from sheet to wire rack. Cool completely.

Five-Spice Shanghai Short Ribs

FIVE-SPICE SHANGHAI SHORT RIBS WITH SHANGHAI BARBECUE SAUCE

Source: Adapted from Raichlen on Ribs by Steven Raichlen (Workman, 2006)
Method: Indirect Grilling
Serves: 4 to 6
Advance
Preparation: 4 to 6 hours for marinating the meat
Category: Meat

Ingredients:
3 to 4 pounds beef short ribs, bone-in

For the rub:

2 tablespoons Chinese 5-spice powder
1 tablespoon teaspoon fine grained sea salt
2 teaspoons sugar
2 teaspoons ground white pepper

For the Shanghai Barbecue Sauce:

1 cup hoisin sauce
1/3 cup Chinese rice wine (Shaoxing) or dry sherry
1/3 cup soy sauce
1/4 cup sugar
1/4 cup ketchup
2 tablespoons unseasoned rice vinegar, or more to taste
2 cloves garlic, minced
1 tablespoon peeled, minced ginger
2 scallions, white and green parts minced

Other Items Needed:
1-1/2 cups wood chips or chunks, soaked for 1 hour in water to cover, then
drained

Directions:
Make the rub: Combine the 5-spice powder, salt, sugar, and pepper in a small bowl and whisk to combine.

Make the barbecue sauce: In a nonreactive saucepan, combine the hoisin sauce, wine, soy sauce, sugar, ketchup, vinegar, garlic, ginger, and scallions. Cook over low heat, stirring frequently, until the sauce thickens (5 to 10 minutes).

Generously sprinkle the ribs on all sides with the rub. Cover the ribs with plastic wrap and refrigerate them while you set up the grill.

Set up a charcoal grill for indirect grilling and preheat to medium. Place a large drip pan in the center of the grill. When ready to cook, brush and oil the grill grate. Place the ribs in the center of the grate over the drip pan and away from the heat. Toss half of the wood chips on each mound of coals. Cover the grill and cook the ribs until they are well-browned, cooked through, and tender enough to pull apart with your fingers, about 1-1/2 to 2 hours. When the ribs are done, the meat will have shrunk back from the ends of the bones by about 1/4 inch.

Just before serving, brush the ribs on all sides with the Shanghai Barbecue Sauce and move them directly over the fire. Grill until the sauce is sizzling, 1 to 3 minutes per side. Watch carefully so the sugars in the barbecue sauce dont burn. Transfer to a large platter or cutting board and let rest for a few minutes. Serve with the remaining barbecue sauce on the side.

Chipotle Chicken

Chipotle Chicken

1 (2 ounce) package dried ancho chiles
1 (7 ounce) can chipotle pepper in adobo sauce (remove a couple of whole chiles from the can [unless you like it really spicy] but use the rest along with the adobo sauce)
1 teaspoon black pepper
2 teaspoons cumin powder
2 tablespoons fresh oregano, chopped
6 cloves garlic
2 teaspoons salt
1 red onion, quartered
1/4 cup oil (canola/vegetable/olive)
1/2 bunch Cilantro
3 lbs boneless skinless thighs (could use tenderized boneless breast meat)

Remove Seeds from the dried chiles then soak dry chlies overnight in water, or boil until soft. (be careful not to touch your face after removing seeds, or wear food handlers gloves)

Add chiles and rest of the ingredients in blender or food processor. Puree until smooth.

Stab chicken with fork to let the marinade soak in. If you're marinating overnight, you won't need to stab it too much. If you're marinating for an hour, stab it all over!

Spread marinade over chicken, refrigerate for one hour or up to overnight.

After marinating, grill on medium high on an indoor grill where the chicken can be pressed flat.

If using a skillet, heat oil to medium high. Place a foil-wrapped brick on top of chicken to press it flat.

Place foil wrapped bricks to press chicken flat. Heat grill to 350 - 400 until thighs reach 170 internal temp. (about 40 min in the smoker)

Finish on direct heat grill until slightly charred on edges. (several minutes on each side)

TRex Steak Method

- Start with a 1.5 to 2 inch cut (thicker the better)
- Sear on lava hot direct coals until char on each side (aprox 90 to 120 sec)
- Rest steaks at room temp for 15 to 20 min
- Indirect cook at about 400 for 5 min on each side

Pork Butt

250 until internal temp is 160.. then wrap in foil and cook until internal temp is 195 - 200

Next cook try at 350 instead of 250..