Pizza with Bobby Flay Pizzaz (re: grilled)

this was the best thing i have ever attempted! at least regarding the things that live in the grilling realm.

Grilled Pizza with Caramelized Red Onion, Spinach, Kalamata Olives, Goat Cheese and Fontina.

My general guidelines came from this recipe:
http://www.101cookbooks.com/archives/grilled-pizza-recipe.html

Except I used the BEST pizza dough recipe EVER: betty crocker's with my 1/2 whole wheat flour substitution:
in a large bowl whisk together 1/2 cup all purpose white flour with 1/2 cup whole wheat flour; 1 teaspoon salt, 1 tablespoon sugar and 2 1/4 teaspoon yeast.
add 3 tablespoons olive oil and 1 cup warm water (about 120 degrees) Mix well.
Add flour 1/2 cup at a time (i alternate between white and whole wheat flour) until the dough leaves the side of the bowl.
dump** out onto a floured surface and knead 5-8 minutes.
put into a clean bowl, cover with plastic and let rise for 30 minutes.

** Please note, Betty Crocker NEVER uses the word "dump" in her recipes. but i don't see the big deal...

also - with this dough recipe i divided it into 4. so, you guessed it, you'll get 4 pretty good size "personal" pizzas out of it.

The most important part of this recipe is that you have all of your toppings ready to go!

I kept my grill on medium-low and it seemed to work out well. Use your judgement...next time it's pineapple pizza!!! mmmm....

oh, and i made a Caprese Salad and a delicious cocktail that I made with some citrus (limes, blood oranges and regular oranges) and vodka. you can NEVER go wrong with citrus and vodka...

Best Fried Tofu Recipe EVER!!!!

I've known about this recipe for a while - but it's so amazing I wanted to share it!

Here's a link to it on Post-Punk Kitchen.

Crispy Chinese Salt and Pepper Tofu
Serves 4

Cooking time: 40 minutes

For the tofu:
1 lb firm tofu, drained
1 tablespoons dry sherry or rice wine
2 teaspoons soy sauce
3 tablespoons corn starch
3-4 tablespoons of peanut oil for frying

For the stir-fry:
1 tablespoon peanut oil, optional
2 cloves garlic, finely minced
¼ inch cube ginger, peeled and minced
1/4 teaspoon or to taste red pepper flakes
½ teaspoon freshly ground black pepper
1/4 teaspoon coarse salt, such as kosher salt
2 teaspoons rice vinegar
1 scallion, thinly sliced

Press the tofu first: slice tofu into ½ thick slices and layer between sheets clean dish towels or paper towels. Lay on a cutting board and weigh down with another cutting board or other heavy items. For best results place entire assembly in a sink and allow liquid to drain from tofu for 20 minutes. When ready, gently separate tofu from towels and cut into ½ inch cubes.

In a medium bowl combine sherry and soy sauce. Add cubed tofu and toss to combine. Set tofu aside for 10 minutes, stirring occasionally.

When ready to fry tofu, heat peanut oil over medium-high in a large, heavy skillet or wok. Sift cornstarch into a shallow bowl. Drain tofu from marinade, shake off any excess liquid and roll tofu into cornstarch. Using a slotted spatula, carefully lower tofu into oil and be carefully of splattering. Fry tofu for 3-4 minutes, not stirring to allow it brown on one side, then carefully turn cubes and fry for an additional 3-4 minutes on the other side to brown. Turn and fry cubes an additional 1-2 times to brown sides, if necessary. Remove browned tofu from pan and place in a large dish or bowl. Remove skillet from heat and allow it to cool for 10 minutes. Drain or wipe away any excess oil or browned bits.

Pour 1 tablespoon peanut oil into skillet and heat to medium high. Add garlic and ginger, stirring quickly for 30 seconds till sizzling and fragrant. Add red pepper flakes, black pepper, salt and tofu and fry for 1 minute, stirring constantly and gently breaking up any chunks of tofu that stick together. Remove from heat, sprinkle with rice vinegar and scallions and move to a serving platter.

Experimentation

This is where I start experimenting. Both with food and this blog. I am hoping to successfully add some pictures to this. Voila - Experiment no. 1.

Experiment no. 2:
Sprouting. I love sprouts. When I was a kid my dad grew sprouts in one of our kitchen cupboards and put them in EVERYTHING!!! My favorite was mashed potatoes with sprouts. He made regular mashed potatoes and then folded in some sprouts at the end. They were amazing...

here's some pictures for Day 1:







this is a handy dandy guide I found online - just in case you might be interested: Sprouting Instructions