Naan

12 ox flour
6 oz water
6 oz plain yogurt
1 tsp sugar
1 tsp yeast
1 tsp salt
2.5 Tbs EVOO

Method

Mix dry ingredients together (flour sugar yeast salt). Then add water and yogurt and EVOO.  Mix well and need.  Allow to rest for 2 hrs.  Volume should double or triple.

Dad's Meatball's

1 onion finely chopped
3 cloves garlic finely chopped
1 teaspoon ground chipotle pepper (or other spicy pepper ground up)
1 tablespoon kosher salt
1 teaspoon pepper
1 lb ground beef
1 lb ground pork
2 eggs
3/4 cup milk
1/2 bunch finely chopped fresh cilantro
1/2 bunch finely chopped basil
1 1/2 cup bread crumbs (or 4 slices of bread white sandwich bread torn)
1/4 cup parmesan, or pecorino romano
1 1/2 cup shredded mozzarella


Sauté onions in generous amount of evoo until clear, add garlic and chipotle pepper and cook for 2 or 3 minutes

Mix with the rest of ingredients in a large bowl. Mix together well.

Scoop out 1/8-cup pieces of meat and gently roll them between your hands into balls about the size of a golf ball. The meat will be soft, so don't compress it too much. Put the flour in a bowl and toss the meatballs in the four as you work.

Saute meatballs in EVOO turning frequently just to brown. Place on a cookie sheet and bake for 12-14 minutes in a 350 oven..

Hint:
Check your mix by making a tiny patty and cooking it and tasting it. Assure popper salting.

Tony's Meatballs

1 large onion chopped fine
3 cloves garlic chopped
pinch red pepper flakes
1 lb ground pork
1/2 lb ground beef
2 large eggs
1/4 cup Italian parsley chopped
1cup plain bread crumbs
1cup shredded Parmesan or pecorino Romano 
1/2 cup water

Sauté onions in generous amount of evoo until clear, add garlic and red pepper flake cook for 2 or 3 minutes
Mix all ingredients together well, salt and pepper well. 

Form into balls ( slightly larger than golf balls)

Saute meatballs in EVOO turning frequently just to brown. Place on a cookie sheet and bake for 12-14 minutes in a 350 oven..

Hint:
Check your mix by making a tiny patty and cooking it and tasting it. Assure popper salting.




From a recipe book..

1 lb ground veal
1 lb ground pork
1 lb ground beef
4 slices white sandwich bread, torn
1 1/2 cups milk
3 eggs
2 cups freshly grated Parmesan cheese, plus more for garnish
1 cup grated pecorino cheese
6 tablespoons chopped fresh flat-leaf parsley, pluse more for garnish
2 tablespoons kosher salt
1/2 teaspoon freshly ground pepper
1 cclove garlic, minced
1 1/2 cups tipo 00 flour or all-purpose flour
1/4 cup grapeseed oil

Combine the veal, pork, beef, bread, milk, eggs, 2 cups Parmesan, pecorino, 6 tablespoons parsley, salt, pepper, and garlic in a stnad mixer fitted with the flat blade. Mix on medium-low speed for 1 min.

Scoop out 1/8-cup pieces of meat and gently roll them between your hands into balls about the size of a golf ball. The meat will be soft, so don't compress it too much. Put the flour in a bowl and toss the meatballs in the four as you work.

Heat the grapseed oil over medium heat an a large skillet and , working in batches, add the floured balls, cooking them until golden brown all over, 8 to 10 min total. The internal temp should be about 155 F.

Divide the meatballs among plates; sprinkle with Parmesan and parsley.

Emily's Chocolate Chip Cookies

Emily’s Chocolate Chip Cookies

Ingredients:

1/2 cup Crisco butter flavored baking sticks (or shortening)
1/2 cup butter
1/2 cup granulated sugar
1 cup packed light brown sugar
2 eggs
2 teaspoons vanilla extract
2 1/2 cup all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
12 oz. chocolate chips (about 2 cups)
1 cup Premium Kraft Caramel Bits (optional)



Method:

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

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

Bake 8 to 10 minutes in the preheated oven, or until golden brown. Cool 5 min., remove from sheet to wire rack. Cool completely.

Varasano's Pizza Method

Pizza Napoletana Using the Jeff Varasano’s Method

http://www.varasanos.com/PizzaRecipe.htm

On Measurements: If you don’t have one, invest in a cheap kitchen scale for weight.  It’s actually easier to deal with than trying to measure cups. You can get a great one for under $20.

The following measurements are my (meaning Eric, as opposed to Jeff Varasano’s) current Distribution based off of Serious Eats New York Style Pizza recipe at:

http://www.seriouseats.com/recipes/2010/10/new-york-style-pizza.html

Possible Toppings:

Calabrian Chilies, Buffalo Mozzarella, Basil

New York Style Pizza Dough

This has been adjusted to yield about 40 oz. of dough which is enough to make four 10 oz. dough balls. This is a 62% hydration that can be adjusted to your needs. (Oz. water / Oz. flour) * 100 = 62.50

Ingredients:

• 24 oz. Bread Flour
• 15 oz. Filtered Water (ice cold bottled water)
• 2 teaspoons Kosher Salt
• 1 teaspoons Yeast (whatever you have.. instant, bread maker, dry, etc)

Summarized Method:

Abbreviated Procedure (see notes included in procedure below):

·         COMBINE - ingredients into the mixer except only 75% flour. Everything room temp

·         MIX - on lowest speed for 1 – 2 min until completely blended.

·         REST - Cover and Let it rest for 20 minutes.

·         MIX - Start Mixing on Low speed for 8 minutes. 5 minutes into it start adding flour gradually.

·         REST - Pour out onto a floured surface and let it rest for 15 – 20 minutes.

·         PORTION - into balls with a scrapper and scale. (I do 10 oz. dough balls for about a 12 inch pizza)

·         STORE - the dough in individual 5 cup Glad plastic containers as you see below.

·         REST/REFERIGERATE - Let them rest another 10 minutes, then put them in the Fridge for 1-6 days.

·         REMOVE - Take dough out of the fridge 80 min prior to cook.

·         SHAPE - Put flour in a bowl and dunk the dough lightly, getting all sides including the edge, then move it to the granite counter. I put just a tiny amount on the peel, which I spread evenly with my hands

Additional Notes & Details

Varasano’s Ingredient Distribution

This is Jeff Varasano’s ingredient distribution table. Jeff is the one who defines the procedure above.  There is a very detailed version of this on his page at http://www.varasanos.com/PizzaRecipe.htm

Ingredient	1 Pie	3 Pies	5 Pies	Baker's %	Grams Per Liter of Water
Filtered Water	110.00	330.00	550.00	65.50%	1,000
King Arthur Bread flour, or Caputo Pizzeria flour	168.00	510.00	850.00	100.00%	1,527
Kosher or Sea Salt	6.00	18.00	30.00	3.50%	55
Sourdough yeast culture (as a battery poolish)	15.00	45.00	60.00	9.00%	136
Instant Dry yeast - Optional	0.50	1.50	2.50	0.25%	4.50
Total	299.50

Dough Preparation Procedure with Additional (very important) Notes:

·         COMBINE - ingredients into the mixer except only 75% flour. Everything room temp

·         MIX - on lowest speed for 1 – 2 min until completely blended.

o   At this stage you should have a mix that is drier than a batter, but wetter  than a dough. Closer to batter probably.

·         REST - Cover and Let it rest for 20 minutes.

·         MIX - Start Mixing on Low speed for 8 minutes. 5 minutes into it start adding flour gradually.

o   NOTE: Even if the dough is very sticky - that is it does not have enough flour in it to form a ball and it is still halfway between a batter and a dough - it is still working. This is where MOST of the kneading occurs.

o   The hook should look like its going through the dough, and not pushing the dough around.  It should be that wet until nearly the end.

o   After the first 6-8 minutes increase the speed of the mixer slightly. I never go higher than 1/3 of the dial on my mixer.

o   At some point during this process the dough should be getting much firmer and should form more of a ball.  Mix another minute or so a this stage  You may find that the dough is sticking to the roller /hook and not really working too much at this point.

o   One of the best ways to see how your dough is doing is to sprinkle a little flour on in and just feel it. It should feel baby bottom soft. If you don't sprinkle flour it will just feel sticky and not look smooth. But sprinkle a tiny bit of flour and now its soft and smooth. This is what you want.

·         REST - Pour out onto a floured surface and let it rest for 15 – 20 minutes.

o   It almost pours out (with a little push from a spatula).

o   Sprinkle a little bit of flour on the mass and knead it by hand for 30 seconds, just to reshape it.

·         PORTION - into balls with a scrapper and scale. (I do 10 oz. dough balls for about a 12 inch pizza)

·         STORE - the dough in individual 5 cup Glad plastic containers as you see below.

o   I wipe them with an oiled paper towel - super thin coating.

·         REST/REFERIGERATE - Let them rest another 10 minutes, then put them in the Fridge for 1-6 days.

o   Most recipes say that the dough should double in size. This is WAY too much. In total the dough should expand by about 50% in volume.

o   You want bubbles on the way up.  If the dough is risen high, the bubbles are big and the dough will have a weaker structure and will collapse when heat creates steam.

o   The lightest crust will come from a wet dough (wet = a lot of steam), with a modest amount of rise (bubbles formed, but small and strong). Some people start with a warm rise for 6 hours or so, and then move the dough to the fridge. I'm not a huge fan of this method. Once the bubbles are formed, I don't want the dough to get cold and have the bubbles shrink. This weakens their structure. What you want is a steady slow rise, with no reversals. Always expanding, just very, very slowly.

·         REMOVE - Take dough out of the fridge 80 min prior to cook.

o   I look at my dough a few hours before bake time and I make an assessment. If the dough has not risen much in the fridge I will take it out earlier than 80 minutes. If it's risen too much, I leave it in the fridge till a few minutes before bake. It really takes a good eye.

o   The softer the dough, the faster the rise. It's simply easier for small amounts of carbon dioxide to push up on a softer dough. If the dough falls a little after rising, you've waited too long and you will find it's past it's prime. Ideally you should use it well before it's at it's peak. This takes experience. You are better off working with a dough that is under risen, than over risen.

·         SHAPE - Put flour in a bowl and dunk the dough lightly, getting all sides including the edge, then move it to the granite counter. I put just a tiny amount on the peel, which I spread evenly with my hands

o   Build a little rim for yourself with your fingers,. then spread the dough.

o   Never use a rolling pin or knead the dough or man handle it. You are just popping the bubbles and will have a flat dough.

o   You can spread the dough a bit at a time. Do it half way, then wait 10-15 seconds, then spread a little more, then a little more. Be gentle with it.

Coco Rub

Thanks Tony..

1 ½ TBS Cocoa powder

1 ½ TBS brown sugar

2 tsp salt

1 tsp onion powder

1 tsp garlic powder

½ tsp black pepper

½ tsp ancho chile powder

¼ tsp arbol chile powder

2 shakes of cinnamon

I may have mixed up ancho and arbol swap those measures around based on your preference

Chile Verde

The following discussion outlines the basis for making the base Green sauce, then traditional Chile Verde (with pork), followed by a method for creating a Creamy Chile Verde that can be stacked on the previous procedures.

Chile Verde (from scratch)

10 - 12 tomatillos
2 - 3 red tomatoes
1/2 onion
1 - 2 clove(s) garlic
1 tsp salt
1/2 bunch cilantro
2 - 4 jalapenos

Method:

BOIL: tomatillos until cooked (tomatillos will turn light green).

ROAST: the tomatoes, and jalapenos until charred and soft.

BLEND: all ingredients EXCEPT the cilantro to desired texture. Be careful not to blend too hard as you don't want the sauce to turn frothy.

BLEND: Last, blend cilantro into the mix until it reaches a rough chop.

Taste for salt as you may need a bit more.

The Basic Green Sauce (cheat method)

Ingredients:

• 2 - 16.7 Oz. bottles of La Costeña Green Mexican Salsa (or 2 lbs of fresh tomatillos boiled)
• 1 – 8 Oz. can of tomato sauce
• 2 Fresh ripe tomatoes
• 2 Fresh Jalapenos (optional)
• 2 Tbs. Chicken Flavored Bouillon by Knorr
• 2 Tbs Oil
• 3 cloves garlic
• ½ onion diced
• ½ bunch of fresh cilantro
• 1 tsp. ground cumin

Char, or Grill:

Fresh tomatoes, Jalapenos, and Garlic.

In the blender:

Blend the La Costeña Green Mexican Salsa, Knorr bouillon, charred tomatoes, Jalapenos, garlic and fresh cilantro into a sauce.

In a medium to large pan:

Sauté Oil, onion, and ground cumin until onion has become somewhat translucent and earthy aroma of the cumin starts to rise. Once flavors are incorporated add the salsa from the blender into the pan and bring to a simmer for about 10 to 15 min.  This will allow all the flavors to blend together.

Chile Verde (pork)

Ingredients:

•          4 lbs. of rough cubed pork butt
•           1 ½ Tbs. corn starch
•          1 C water

Sear 4 lbs. of 1 to 2 inch cubed pork butt either in a pan with grease, or on the grill.  Do not cook all the way through, this is just to get color and texture on the meat.

Add the seared meat to the sauce and stew, or braise on low for 2 to 3 hours until meat is tender.

In a small bowel mix the corn starch with water until incorporated.  Remove the meat from the sauce.  Slowly add the corn starch liquid into the sauce while mixing vigorously in order to thicken and combine the pork drippings with the sauce.  Continue stirring until thickened to about the consistency of gravy.  Once complete add the meat back into the sauce.

Creamy Chile Verde

Ingredients:

•           1 - 10 oz. can of Cream of Mushroom Soup
•          1 – 8 oz. bar of Cream Cheese

Remove meat from the Green Sauce and add 1 can of Cream of Mushroom soup and bring to a simmer.  Once simmered pinch piece by piece the entire bar of Cream Cheese into the sauce and mix until completely incorporated.  Once the cream cheese is completely melted then add the meat back in, cover, and continue to simmer on low until meat is heated through.