The Menu:
Grilled Pizza- Recipe courtesy of Anne Burrell
Southern Fried Chicken- I love fried chicken (if it's done right) I only eat it probably once or twice a year, but when I do I always go for the crispiest, crunchiest skin. Unfortunately it's hard to find good fried chicken without going to KFC or another franchise. So thank you Pat and Gina Neely, whose recipe was fantastic and really knocked it out of the ballpark.
Corn on the cob in a Garlic Shallot Butter
Greek Salad with Arugula
Apple Tart
GRILLED PIZZA
For the dough:
1/2 cup warm tap water
1 1/2 teaspoons dry yeast
1/2 teaspoon sugar
1 1/2 cups all-purpose flour
1/2 teaspoon salt
2 tablespoons extra-virgin olive oil
To make the dough:
In a small bowl add the warm (this activates the yeast. If the water is too hot the yeast will die and if the water is too cold the yeast will not activate) tap water add the dry yeast and the sugar and stir to combine. Let sit for 15 minutes. The top of the water will bubble and it will smell very yeasty, this is what you want.
In a large mixing bowl, combine the flour and the salt. Make a well in the center of the flour and add the olive oil and the yeast/water mixture. Using a fork gradually stir the flour into the yeast/water mix. Once most of the flour has combined, turn the dough out to a smooth clean work surface and use your hands to knead the dough to a smooth consistency.
Return the dough to the mixing bowl, cover with plastic wrap and set in a warm place for at least 1 hour or until the dough has doubled in size.
Preheat oven to 425 degrees F and preheat grill to medium-high heat
In a small bowl add the warm (this activates the yeast. If the water is too hot the yeast will die and if the water is too cold the yeast will not activate) tap water add the dry yeast and the sugar and stir to combine. Let sit for 15 minutes. The top of the water will bubble and it will smell very yeasty, this is what you want.
In a large mixing bowl, combine the flour and the salt. Make a well in the center of the flour and add the olive oil and the yeast/water mixture. Using a fork gradually stir the flour into the yeast/water mix. Once most of the flour has combined, turn the dough out to a smooth clean work surface and use your hands to knead the dough to a smooth consistency.
Return the dough to the mixing bowl, cover with plastic wrap and set in a warm place for at least 1 hour or until the dough has doubled in size.
Preheat oven to 425 degrees F and preheat grill to medium-high heat
Brush and oil grill to remove any crud and clean.
Portion the dough into golf ball size rounds. Using a rolling pin, roll each dough into a rectangle, I like irregular shapes. If not using the dough right away, wrap each 1 in plastic wrap and reserve until ready to use. If using the dough right away grill each dough on both sides so there are grill marks and the dough is stiff and crisp.
Portion the dough into golf ball size rounds. Using a rolling pin, roll each dough into a rectangle, I like irregular shapes. If not using the dough right away, wrap each 1 in plastic wrap and reserve until ready to use. If using the dough right away grill each dough on both sides so there are grill marks and the dough is stiff and crisp.
Toppings- you can put whatever toppings you want and put back in the oven at 425 degrees until the cheese melts
Below I have made a pizza with shaved Parmigiano-Reggiano and Fontina cheese. After the cheese melted I removed it from the oven and topped it with an arugula salad and slices of prosciutto.
Next was a white pizza, topped with Fresh mozzarella, Fontina, Parmigiano-Reggiano and Ricotta cheese, topped with chopped Soppressata and Cappacuolo. The Third was a Margarita and the last was a traditional pizza with meat and cheese.
SOUTHERN FRIED CHICKEN
1 (2 1/2-pounds) fryer chicken, cut into 10 pieces
Salt and freshly ground black pepper
1 quart buttermilk
2 tablespoons hot sauce
1 teaspoon cayenne pepper
Peanut oil, for frying
3 cups all-purpose flour
1 tablespoon cayenne
2 teaspoons garlic powder
1 teaspoon paprika
Salt and freshly ground black pepper
1 quart buttermilk
2 tablespoons hot sauce
1 teaspoon cayenne pepper
Peanut oil, for frying
3 cups all-purpose flour
1 tablespoon cayenne
2 teaspoons garlic powder
1 teaspoon paprika
Directions
Season the chicken with salt and pepper and place in a casserole dish. In a nonreactive bowl, mix buttermilk, hot sauce and cayenne. Pour the buttermilk mixture over the chicken, cover with plastic wrap and place in the refrigerator to marinate for 2 hours or overnight.
Preheat a deep-fryer or heavy bottomed pot using peanut oil to 350 degrees F.
Into a large paper bag, measure the flour, cayenne, garlic powder, paprika, and salt and pepper. Shake off excess buttermilk mixture and place the chicken, a few pieces at a time, into the bake and shake to dredge.
Place the chicken into the hot oil and fry until golden and crisp, about 5 minutes . Remove from the fryer onto a paper towel lined sheet tray and season with salt and pepper.
Season the chicken with salt and pepper and place in a casserole dish. In a nonreactive bowl, mix buttermilk, hot sauce and cayenne. Pour the buttermilk mixture over the chicken, cover with plastic wrap and place in the refrigerator to marinate for 2 hours or overnight.
Preheat a deep-fryer or heavy bottomed pot using peanut oil to 350 degrees F.
Into a large paper bag, measure the flour, cayenne, garlic powder, paprika, and salt and pepper. Shake off excess buttermilk mixture and place the chicken, a few pieces at a time, into the bake and shake to dredge.
Place the chicken into the hot oil and fry until golden and crisp, about 5 minutes . Remove from the fryer onto a paper towel lined sheet tray and season with salt and pepper.
Finish cooking in a 350 degree oven for 45 minutes.
GREEK SALAD WITH ARUGULA
Arugula
1 Cucumber (from my garden)
3 tomatoes (from my garden)
1/2 red onion
1 cup crumbled feta cheese
3 T EVOO
APPLE TART
WITH APRICOT GLAZE
1- Tart pan
6 Granny Smith Apples
1/2 cup white sugar
1/2 cup brown sugar
3 T Flour
1 teaspoon cinnamon
1 teaspoon nutmeg
1/2 tsp allspice
1/2 tsp ginger
Cut the apples into thin slices. Place white sugar, brown sugar , cinnamon, nutmeg, ginger, all spice and flour into a bowl and mix together. Put pie crust in the tart pan and press into place. Lay apple slices in a circle, once you have made the first layer- sprinkle half of the sugar mixture on top. Lay second layer of apples and sprinkle remainder of sugar mixture on the top.
Bake in a 400 degree oven for 15 minutes- then at 375 for 30 minutes
Apricot Glaze: pour 1 jar of apricot jam into a sauce and heat on medium low. Pour through a sieve into a bowl. Brush Apricot glaze on tart.
ENJOY!
