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Breakfast Pizza

Posted by Chef Jim on August 31, 2010  |  No Comments

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Cooking with your kids can be fun — and tasty. Here’s a breakfast pizza I made using crescent rolls and lots of other delicious ingredients.

2 packages crescent roll, refrigerated, (2 full cans)
1 pound sausage meat, lean
1 cup hash brown potatoes, shredded, frozen
1 cup Cheddar cheese, grated
5 large eggs
1/4 cup skim milk
2 scallions, trimmed and sliced thinly
Parmesan cheese

Preheat oven to 375. Unroll the crescent rolls and press together to form a solid crust in a 12 inch pizza pan or on a baking sheet.

Brown the sausage in a skillet, remove and drain on paper towels. Crumble sausage over pizza crust.

Sprinkle frozen hash browns over sausage and top with cheese.
Using a wire whisk beat the eggs with the skim milk. Pour mixture over pizza.

Sprinkle top of pizza with the Parmesan and scallions, Place in oven and bake for 35 minutes or until set.

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Video: Grilled Pizza Margharetta

Posted by Chef Jim on August 17, 2010  |  Comments Off

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The most famous of pizzas made extra delicious on your backyard grill.

3/4 cup warm water, plus 1 tablespoon
1 package yeast
2 cups unbleached flour, plus additional for kneading
5 tablespoons cornmeal, coarse
coarse salt
1/3 to 1/2 cup tomato sauce spiced with oregano and thyme
1 1/2 pounds Roma tomatoes
Fresh Mozzarella cheese, sliced
Fresh basil leaves, cut into strips

Make the dough: Lightly coat a mixing bowl with olive oil and set aside. In the bowl of a food processor combine the warm water (about 105 degrees), yeast and 2 tsp. olive oil.

Pulse briefly to combine. Add flour, 5 Tbsp. cornmeal and 2-1/2 tsp. salt. Process until dough forms into a ball. Flour a board and knead the dough, form it into a ball. Place in the oiled bowl, cover and let stand for an hour.

Knead the dough and work it into a circle. Let rest while your grill heats — either charcoal or gas.

Place the dough directly on the grill grates and cook until the disk moves easily and there are nice golden brown grill marks on the dough. Turn with tongs and spread tomato sauce on grilled side of pizza dough; layer alternate slices of Roma tomatoes and Mozzarella cheese.

Close the lid of the grill and cook until the cheese has melted. Remove with a pizza peel and garnish with shredded basil.

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Video: Potato-Salmon Mini Bites

Posted by Chef Jim on August 10, 2010  |  Comments Off


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Delicious new variation on twice-baked potatoes perfect for a party appetizer.

Recipe:

6 small Yukon gold potatoes
1 tsp.n olive oil
1/2 tsp. salt
2 Tbsp. cream
1 Tsp. butter
1/2 tsp. black pepper
1/2 cup cream cheese
2 Tbsp. smoked salmon, finely chopped

Preheat oven to 400.

Rub potatoes with oil; sprinkle with salt. Place potatoes on a baking sheet coated with cooking spray. Bake at 400 for 35 minutes or until tender. Remove from oven and cool for 10 minutes.

Cut potatoes in half crosswise; cut off a small portion of the rounded edge so the potato will stand upright. Carefully scoop out about a teaspoon of pulp from each half, leaving the shells intact. Combine potato pulp, milk, butter, pepper, cheese and salt in a bowl. Spoon about 1 heaping teaspoon of potato mixture into each shell. Arrange on a baking sheet; top each with 1/2 teaspoon of chopped salmon. Bake at 400 for 15 minutes until thoroughly heated.

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Video: Breakfast Popovers

Posted by Chef Jim on August 3, 2010  |  Comments Off

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Hot from the oven – there’s nothing like the taste of these popovers!

1 Tbsp. melted unsalted butter
3 large eggs
1 cup whole milk
1 tsp. vanilla
1 cup all-purpose flour
1/2 tsp. salt
2 Tbsp. sugar
1 tsp. cinnamon

Mix sugar and cinnamon together. Coat muffin cups with vegetable spray, then drizzle melted butter into each cup.

Beat the eggs well. Add milk, vanilla, flour and salt. Beat with a wire whisk until a lumpy batter forms. Be careful not to overmix.

Pour batter into muffin cups, filling each evenly. Sprinkle cinnamon sugar on top. Place batter-filled muffin tin in cold oven on the lowest rack. Turn on the over to 425 and bake for 25 minutes, until goden and puffed. Serve immediately* while still hot from the oven.

(*Note: The direction to “serve immediately” should be taken literally, as these do not hold up well after they’ve cooled.)

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Video: Bruschetta – Two Ways

Posted by Chef Jim on July 28, 2010  |  Comments Off

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One classic Italian appetizer and one not so traditional – both quite delicious and easy to make.
Recipe:

2 10 3/4 oz. cans cherry filling
1/2 cup red onion, finely chopped
1/2 teaspoon basil, dried
1/2 teaspoon oregano, dried
2 garlic cloves, minced
1/4 cup olive oil
1 French bread, loaf, cut into 3/4-inch slices

In a medium saucepan, combine cherry filling, onion, basil and oregano; mix well. Cook, stirring constantly, over medium heat 5 minutes, or until mixture is bubbly and flavors are blended. Let cool to room temperature.

In a small bowl, combine garlic and olive oil. Brush both sides of each bread slice with oil mixture; place on an ungreased baking sheet. Broil, 4 to 5 inches from the heat, 1 to 2 minutes per side, or until golden brown.

Top each slice of bread with a generous tablespoon of cherry mixture. Serve immediately as an appetizer or first course.

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Video: Ginger Shrimp with Zucchini and Red Peppers

Posted by Chef Jim on July 20, 2010  |  Comments Off

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Lots of ingredients, but really a very simple dish that’s reminiscent of Thai cuisine.
2 Tbsp. olive oil

1 red bell pepper, seeded and chopped
1 zucchini, cut into small dice
1 pound fresh shrimp, shelled and deveined
1 jalapeño, seeded and chopped fine
1 large shallot, finely diced
2 tsp. fresh ginger root, crushed
2 garlic cloves, crushed
1/3 cup dry white wine
1 ½ Tbsp. fresh lime juice
½ cup chicken broth
1 ½ Tbsp. sherry (or cream sherry)
1 ½ large tomatoes, seeded and chopped
2/3 tsp. cornstarch
1 Tbsp. water
2 Tbsp. green onions, sliced fine
2 tsp. cilantro, chopped
salt and pepper to taste
Heat ¼ of the oil in a non-stick pan over medium heat. Add the peppers and zucchini. Cook until barely tender, about 2 minutes. Transfer to a plate and set aside.

Add ½ of oil to skillet and increase the heat to high. When oil is hot, add the shrimp and jalapeño. Sauté until the shrimp are pink, about 2 minutes. Transfer to the plate with the zucchini.

Reduce the heat to medium and add the remaining oil. Add the shallots, garlic, and ginger. Sauté until soft but not browned. Pour in the chicken broth, wine, sherry and lime juice. Boil until reduced by half. Add the tomatoes. Season to taste with salt and pepper.

Dissolve cornstarch in water. Whisk into the mixture and cook until sauce thickens. Add the green onions and cilantro. Mix in the reserved zucchini, peppers and shrimp.

Serve over rice.

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Video: Buttermilk Herb Biscuits

Posted by Chef Jim on July 13, 2010  |  Comments Off

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Take a slight departure from regular biscuits and add a little zip with some herbs and spices everyone has in the pantry.
Recipe:

2 cups bread flour
2 tsp. sugar
2 tsp. baking powder
1 tsp. salt
1 tsp. cumin
1/2 tsp. baking soda
1 tsp. dried sage
1/2 tsp. dry mustard
1/3 cup vegetable shortening
2/3 cup buttermilk


Preheat oven to 450. Combine the dry ingredients, then cut in the shortening either with a pastry cutter or a fork. Cut in completely, then stir in most of the buttermilk, reserving about 1/8 cup in case the dough is not pliable.

Knead the dough lightly on a floured board 20 to 25 times. Roll out the dough until it is 1/2-inch thick.

Using a biscuit cutter, dipped in flour, cut out as many biscuits as you can, re-rolling dough gently to get additional biscuits. Place on an ungreased baking sheet and bake for 10 to 12 minutes, until golden brown. Let cool slightly on a rack before serving.

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Video: Grilled Flank Steak Pinwheels

Posted by Chef Jim on June 29, 2010  |  Comments Off

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The flavor of flank steak, stuffed with spinach and bacon, grilled to perfection!
Recipe:
6 to 8 bacon slices
1 1/2 lbs flank steak, trimmed
3/4 tsp. lemon pepper
2 garlic cloves, crushed
1/4 tsp. salt
1 10-oz. pkg. spinach, thawed and drained
3 Tbsp. breadcrumbs
1/2 tsp. dried thyme
Cook the bacon in a skillet or microwave just until done, but not crisp and set aside.
Pound the flank steak to about 1/4-inch thickness and try to shape the meat into a rectangle. Sprinkle 2/3 of the lemon pepper over the meat and the salt over one side of the steak. Lay the bacon strips across the meat. Mix the spinach with the breadcrumbs, thyme and remaining lemon pepper, garlic and a dash of salt. Spread the mixture evenly over the bacon strips.
Roll the meat staring at the end nearest you. Secure with toothpicks at 1-1/2 inch intervals. Threat 2 pinwheels onto metal skewers.
Grill for 6 to 7 minutes on each side until the steak is cooked to desired temperature.

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Video: Salmon Ceviche

Posted by Chef Jim on June 24, 2010  |  Comments Off

Recipe:

3/4 cup lime juice, fresh, (about 6 limes)
1/2 cup orange juice, fresh, (1-2 oranges)
1 1/2 tablespoons chili garlic paste
1 small red bell pepper, seeded & diced
1 small green bell pepper, seeded & diced
1/4 red onion, diced
1/4 cup cilantro, chopped, lightly packed
1 1/2 pounds Salmon fillets, boneless and skinless
6 red cabbage leaves
3 tomatoes cut into wedges
1/2 cucumber, sliced

Stir together the lime juice, orange juice and chili paste until paste dissolves. Add peppers, onion and cilantro. Rinse fish and pat dry. Cut salmon into 1/2 to 3/4″ pieces.

Add to the bowl and gently stir the mixture until fish is completely coated with marinade. Cover and place in the refrigerator. Over the next 24 hours, the halibut will turn a solid white color throughout.

The acid in the marinade acts on the protein to “cold-cook” the salmon. Do not marinate for more than one day.

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Video: Bleu Cheese Filet Mignon

Posted by Chef Jim on June 15, 2010  |  Comments Off

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Perfect for Fathers Day – a perfectly grilled or broiled filet mignon with a luscious bleu cheese topping.
Recipe:
4 tenderloin or filet steaks, 1-inch thick
1 large garlic clove, halved
2 tsp. chopped parsley (for garnish)

Topping Mixture:
2 Tbsp. cream cheese, softened
4 tsp. Blue cheese, crumbled
4 tsp. plain yogurt
2 tsp. onions, minced
1 dash white pepper

In a small bowl, combine topping ingredients and reserve. Preheat broiler. Rub steaks with garlic and season with salt and pepper. Broil about 4 to 5 inches from the flame (or heating element) for about 5 minutes. Turn the steaks and continue to broil for 4 minutes for rare, 5 minutes for medium rare and 6 minutes for medium. Top each steak with topping mixture and broil for about another minute and a half to two minutes. Garnish with chopped parsley.

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