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BBQ Chicken Taco with Colorful Slaw and Jalapeño Accents

Posted on: August 1st, 2014 by Ellen Swandiak

Combine barbecue with a taco? What a grand idea. This BBQ Chicken Taco incorporates the easiest way to infuse BBQ flavors into chicken. What could be more summery? Suggested taco combo: Grilled Chicken BBQ Strips with Crunchy Slaw with Pea Pods & Carrots, fresh jalapeño, and cilantro. See the rest of the recipes for toppings and four other tacos to complete the menu. We’ve come up with a bunch of recipes that will wow guests with a Taco Bar buffet.

MAKES ENOUGH FOR 8 TACOS

MARINATE THE CHICKEN

2 LB chicken breasts
4 TB BBQ sauce
—
Toss chicken and sauce together in a bowl. Cover and refrigerate for at least one hour.

PREHEAT GRILL… GRILL THE CHICKEN

marinated chicken
—
Grill chicken about 3 min on each side.

When you are ready to make the tacos: add some more BBQ sauce to the breasts and heat up in the microwave or on the top shelf of your grill. Cut into strips and place in a serving dish on the taco buffet.

Taco Recipe: Infused Ground Beef with Fresh Jalapeño and Corn

Posted on: August 1st, 2014 by Ellen Swandiak

As part of our Taco Bar menu, we had to include the classic ground beef version. Not just ordinary ground beef, this one is flavored instantly with an upscale sauce. A super quick way to add amazing spice to ground beef, still using all-natural ingredients. J Burger Burger Starter Chipotle and Onion Seasoning comes in handy with its instant flavor accents. Place this out on the buffet as well, to use as a topping. Suggested taco combo: Chipotle Onion Ground Beef with arugula, fresh jalapeño, corn, and avocado mayo.

MAKES ENOUGH FOR 8 TACOS

FLAVOR THE BEEF

2 LB ground beef
8 TB J Burger Chipotle and Onion Seasoning
—
In a large heated skillet, add beef, break it up. Cook about 5 min, draining liquid as you go. When meat is cooked through, turn up the flame and sauté till crispy and browned. Remove from heat and add J Burger Chipotle and Onion Seasoning, mix well. Place in a serving bowl on your taco buffet.

Cocktail Ice Pops: How to Make Instant Pop Art

Posted on: August 1st, 2014 by Ellen Swandiak

Wind down your dinner party with a fun treat— cocktail ice pops —and allow your guests to indulge in some creativity. The ZOKU Quick Pop Maker takes your concoctions from liquid to ice pop in less than 10 minutes. Here’s how it works: Store the base in the freezer. Pull out when you are ready to make the pops. Pour your mix into the cavity. It will make 9 pops before having to refreeze the base—which will give you enough time to enjoy one, and come up with a new idea for the next round.

The kit comes with a cool accessories for the very creative, so you can experiment with tilted layers, and use different ingredients for the inside and outside of the pop. Think about using fresh fruit, yogurt, fruit juices, sodas—you get the idea. There is also a cool case to house the pops, if you want to make them ahead of time. $50 for the triple-base, with tools/sticks; $20 for the accessories; $20 for the storage case. Available online at zokuhome.com

For the mix, think of any low-alcohol cocktails that are kind of fruity—that will work as a pop. Sangria with lots of fruit would also work perfectly. Martinis, not so much.

MAKE THE COCKTAIL ICE POP

1 part vodka
3 parts cranberry juice
1 part prosecco
strawberries, sliced
—
If you are using the Zoku pop maker, then just pour in the mixture, and wait 5 min for it to freeze. Voila! An instant cocktail ice pop. (Alternatively, pour into regular pop molds ahead of time, and allow at least 5 hours to freeze.)

Where There’s Smoke by Barton Seaver Shows You How to Smoke Food

Posted on: August 1st, 2014 by Ellen Swandiak

Everything you’ve ever wondered about grilling and how to smoke food is answered in this photo-filled cookbook. Focusing on sustainable techniques, Seaver uses smoke as an ingredient and shows how to manipulate this flavor in everything from cocktails to soups to shellfish. Read our review of this important cookbook.

Included in the basics are analysis of his favorite woods, a variety of salt mixes to complement the wine you are drinking, and a bevy of marinades, sauces and unique touches that are just genius. Grill masters and beginners alike can learn new methods of how to smoke food, with a surplus of inventive recipes to try. Here is a sampling from the book. See the recipe below for Wood Grilled Snap Peas with Smoky Aioli.

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featured recipe

Wood-Grilled Snap Peas with Smoky Aioli

When I was writing FOR COD AND COUNTRY, I included a recipe for aioli that I paired with pan-fried potatoes. In testing that recipe, I chose to make the aioli a little creamier by omitting some of the oil. Then, as I had all these batches of aioli around the house after recipe-testing sessions, I would add a little more oil to make it thick and voluminous and use it as a dip for whatever vegetables I had in the fridge, as well on sandwiches and in soups, pink salmon salad … just about everything.

Vickie Reh, one of the best chefs in DC and a good friend, serves a similar sauce with grilled young fava beans—the combination is incredible. In this version, I use sugar snap peas, but feel free to grill up almost any kind of vegetable—green beans, asparagus, young carrots, parsnips, whatever looks good at the market—and serve it with a crock of this smoky mayonnaise on the side. Note: You might be tempted to toss the snap peas with a little oil before grilling them; don’t. If the peas are given even a light coating of oil, the mayonnaise will slip off when you go to dip them. Also, be sure to use farm-fresh eggs for the mayo.—Barton Seaver

SERVES 4

GRILL THE SUGAR SNAP PEAS

1 LB sugar snap peas, ends trimmed
—
Place the snap peas in a grill basket and set it directly over the coals of a small charcoal and wood chip fire. Grill until they begin to char and soften, 5 to 7 minutes, tossing them as necessary.

make the smoky aioli

1 large egg yolk
1 TB smoked sweet paprika
2 TB orange juice
1 tsp sherry vinegar
1 clove garlic, peeled
Kosher salt
2 CUPS canola oil
—
Place the egg yolk, paprika, orange juice, vinegar, garlic, and a healthy pinch of salt into a blender. Purée, making sure that the garlic is well incorporated. With the blender running on low speed, gradually add the oil in a steady stream. Do this very slowly at first to make sure that it is being incorporated. As the sauce begins to come together, you can gradually increase the flow of oil, but have patience; if you add it too quickly, the mayonnaise will break. If the sauce becomes too thick, you can add a few drops of cold water to thin it. Once all the oil is added, adjust the seasoning if necessary.

Place the grilled snap peas next to a crock of the aioli and serve immediately. Any leftover aioli can be refrigerated, tightly covered, for up to a week.

More HOBNOB grilling recipes for your next get together:

Lemony Oregano Fish Skewers: a Super Summer Grill Favorite

Summer Grill Special: Skirt Steak Teriyaki Roll-Ups

Plank Grilling by Dina Guillen Shows You How to Infuse Food with Flavor Using Wood Planks

Crispy Fish Taco by Alex Stupak of Empellon Taqueria

Posted on: August 1st, 2014 by Ellen Swandiak

Chef Alex Stupak has re-written the rules of taco making which is why Empellon Taqueria is always packed and abuzz with aficianados. Wow your guests with his recipe for a delish, crispy fish taco.

Alex Stupak is pushing the limits of Mexican cuisine. His mission: treat tacos with respect and serve them in a fun environment. A former pastry chef who worked in top restaurants [WD-50, Alinea (chicago), and Clio (boston)], Stupak’s true love was Mexican cuisine. Starting with authentic Mexican flavors, ingredients, and techniques, he is known for introducing unexpected elements. The guacamole, for example, has a touch of sea urchin added for that “WOW, what was that?” factor. Imagine tacos with ingredients like beer-braised pork tongue and chorizo, or brussels sprouts, malted hummus and hazelnuts.

Of course, none of these creations would be what they are without some salsa. Empellon offers seven different salsas, so whatever mood you are in you will not be disappointed. Their smoked cashew and chipotle sauce is dubbed “crack sauce” and you might be tempted to eat it by the spoonful. So YES, if you are a lover of Mexican food: go to Empellon. But, if you just like to eat amazing food: go to Empellon!

To sample some of their best, don’t miss their monthly taco tastings, $55 for six tacos and complimentary Margarita. And on another night while also feeling gastronomically adventurous, head over to the East Village for some creative cocktails and amazing desserts at Empellon Cocina. In the meantime, enjoy this taco recipe from Alex Stupak. empellon.com

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featured recipe

Crispy Smelt Tacos with Cabbage and Lime Mayonnaise

This is, hands down, my favorite taco on earth. As a New Englander, fried seafood is very close to my heart and anytime you take something crispy and wrap it in something soft and supple it becomes all the more appealing. There are all sorts of legends and lore surrounding the idea of the fish tempura taco but I find most of them hard to believe. Whether this is authentic or not becomes quickly irrelevant once you sink your teeth into one.

MAKES 8 TACOS

For the Lime Mayonnaise

1 CUP mayonnaise
1/4 CUP freshly squeezed lime juice
2 cloves roasted garlic, minced
1 tsp grated lime zest
—
In a bowl, combine all the ingredients and whisk together. Cover with plastic wrap and set in the refrigerator until needed. (Can be made up to a week in advance.)

For the Tempura Batter

3 CUPS all-purpose flour
1 1/2 CUPS rice flour
1 tsp baking powder
1 tsp salt
1 1/4 CUP beer, very cold
1 1/4 CUP vodka, very cold
—
In a bowl, whisk together all the dry ingredients. Gently fold in the liquids and dispense into iSi Siphons, each charged with 2 CO2 cartridges.

For the Jalapeño Relish

1 CUP Sweet Pickled Jalapeños, seeded and de-veined
1/2 CUP Tomatillo Base
1/4 CUP reserved Sweet Pickling Liquid from the jalapeños
1 TB sugar
salt, to taste
—
In a large bowl, combine all the ingredients. In batches, transfer to a blender and purée to a coarse texture. Transfer to another bowl and stir with a spatula. Set aside.
Advance Preparation: This relish can be made up to a week in advance.

To make the tacos

2 CUPS vegetable oil, for frying
8 Maine smelts
all-purpose flour, for dredging
Tempura Batter
8 tortillas, warmed
1 CUP Lime Mayonnaise
1 CUP Jalapeño Relish (a mix of sweet pickled jalapeños and tomatillos)
2 CUPS shredded cabbage
1 CUP red radish slices
1/2 CUP minced onion
1/2 CUP cilantro leaves
—
In a 3-qt Dutch oven fitted with a candy thermometer, heat the vegetable oil to 350°F.

Clean the smelts: Start by cutting off the heads. With a paring knife, cut a slit up the belly and remove the innards. Rinse under cold water and pull the spine away from the flesh (this is optional, as the bones are very small and edible).

Dredge the smelts in the flour and coat in the tempura batter using the iSi Siphons. Carefully place into the hot oil and cook for 4-6 minutes, or until the smelts are cooked through and crispy. Remove the fish with a slotted spoon and transfer to a plate lined with paper towels and drain.

To assemble the tacos, lay the tortillas on a plate or, if serving family style, on a platter. On each tortilla, spread 2 tablespoons of Lime Mayonnaise followed by 2 tablespoons of Jalapeño Relish. Add 1/2 cup of shredded cabbage and top with the fried fish. Garnish the tacos with equal amounts red radish slices, minced onion and cilantro leaves.

Healthy, Yet Decadent, Salmon Cheesecake with Poppy Seed Top

Posted on: July 8th, 2014 by Ellen Swandiak

Guests will go crazy over this salmon cheesecake, especially those pesky pescatarian friends of yours. It’s a creamy dish that leans to the decadent end of the healthy spectrum, but has lots of nutrition in the form of salmon, pumpernickel bread, poppy and chia seeds. Almost better than a dessert cheesecake.

To create the dish, I started with a foundation of pumpernickel crumbs and chia seed to create the crust, then added hot-smoked salmon, and topped it with a trio of creamy cheeses and poppy seeds. I suggest making this the day before a gathering, so that the cheese will set and the flavors will meld.

Salmon source: I used Sunbear Smoked Wild King Salmon a hostess gift that came from my friend Mary straight from Oregon. I had never seen salmon in a box before, so was quite skeptical—until I tasted it. This brand smokes only wild-caught salmon in alder wood, which tends to make it more liked cooked salmon than lox. This is a pantry item must! If you are into healthy recipes, check out our Super Food party theme for more ideas.

makes 12 mini portions [2.5 x 3 inches] or 9 as main course [4 x 4 inches]

GET OUT THE FOOD PROCESSOR… MAKE THE BREADCRUMB MIX

3 slices Mestemacher Pumpernickel bread, cut into cubes
1 1/2 TB chia seeds
2 1/2 TB grape seed oil
—
Pulse bread in food processor to create crumbs. Add to a warmed skillet with chia seeds and oil. Toast over high heat for three min. Set aside to cool. Lightly grease baking dish with grape seed oil. Press crumb mixture into the bottom.

PREHEAT OVEN 350º F… MAKE THE CREAM CHEESE MIXTURE

2 scallions, cut into very thin rings
16 oz cream cheese, softened, cut into cubes
8 oz ricotta
1 CUP sour cream
1/2 tsp kosher salt
1/2 tsp black pepper
1 TB fresh dill, chopped
2 jumbo eggs
—
In a food processor, process all ingredients, except the eggs. Add eggs, and pulse until combined.

MAKE THE CHEESECAKE

cream cheese mixture
6 oz Sunbear Smoked Wild King Salmon, shredded by hand
poppy seeds, for sprinkling on top
—
Continue layers: Over the breadcrumbs, ladle a third of the cream cheese mixture. Put a layer of salmon over that. Top with the rest of the cream cheese mix. Sprinkle poppy seeds.

Bake for 45 min, until an inserted toothpick comes out clean. Remove from the oven and allow to cool in the pan. Cover and place in the fridge overnight, or for at least 4 hrs. When ready to serve, cut into portions while the cheesecake is still cool.

Miki Agrawal of Wild Restaurant Offers Up a Gluten Free Pizza Dough Recipe

Posted on: July 1st, 2014 by Ellen Swandiak

Miki Agrawal opened up the first WILD in 2006 with a mission to serve healthy and delicious farm-fresh, gluten-free foods—like her Gluten Free Pizza Dough—as she herself struggled to find options like this after becoming intolerant to most processed foods.

The menu is designed to please all types of customers whether they’re gluten-free or not. All the meats and cheeses are hormone-free and the bar carries draft and bottled craft beer, wine, and sangria.

I included this recipe as part of an entire menu for hosting a party with a Super Foods theme. See more recipes at this link.

It seems like Agrawal is full of great ideas. In 2013 she received the Tribeca Film Festival’s “Disruptive Innovation Award” and landed on Forbe’s “Top 20 Millennials on a Mission.” Agrawal is also the author of a book entitled “DO COOL SH*T” on entrepreneurship and lifestyle design. Wild has locations in Greenwich Village and Williamsburg in NYC and in Las Vegas. eatdrinkwild.com

WILD’S GLUTEN FREE PIZZA DOUGH

Makes enough dough for 8 pizzas

2 lbs gluten-free flour
(a mix of: garbanzo bean flour, potato starch, tapioca flour, fava bean flour)
1/2 lb potato flour
1 oz yeast
1/4 cup sugar
1 1/2 quarts warm water
1 TB apple cider vinegar
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Mix all dry ingredients together in a bowl. Add warm water and apple cider vinegar and mix well until dough forms into a ball. Do not overwork dough. Place dough ball in bowl, cover, and let rise at room temperature for approximately half an hour. Divide the dough evenly into approximately 8 pieces.

Roll out on a floured surface, place on an oiled pizza pan. Add your favorite sauce and toppings. Bake in oven preheated to 425º for approximately 15-20 minutes. Dough can be stored in refrigerator for several days.

Gourmet Hot Dogs with Healthy Colorful Toppings

Posted on: June 1st, 2014 by Ellen Swandiak

It’s the fresh, colorful toppings and healthier buns that transform an American standard into gourmet hot dogs. I’ve even found organic versions of Amerca’s favorite condiments—a zesty yellow mustard and ketchup from a New Jersey farm—that you can offer to your guests at your next BBQ. Because you really care.

In thinking about the upgrade of the hot dog, fresh ingredients came to mind. The pickled red cabbage adds a nice crunch to its vinegar-y nature, in a bright pink hue that really shines. Suggestion: I like serving these gourmet dogs with a varitety of the toppings, then cutting them in half, so guests can have a few and experiment with different flavor combinations.

I included this recipe in our menu for a fab red and white 4th of July party. See more recipes for a fun barbecue at this link.

MAKES 24 DOGS OR 48 HALVES

PREPARE TOPPINGS

Quick Pickled Cabbage (recipe)
tomatoes, cut into rings
peppadew peppers, cut into strips
sprouts
2 small onions, sliced thinly
Annie’s Naturals organic yellow mustard
First Field Jersey ketchup
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Place in bowls. Set up on a nice big tray, if you have one.

COOK THE HOT DOGS

12 D’artagnan duck hot dogs
12 D’artagnan uncured beef hot dogs
hot dog buns
—
Make light cuts on the diagonal around each dog. Either grill, or cook in a pan, turning as each side browns. Toast the buns, insert dog , and cut in half.

Peppadews Stuffed with Goat Cheese

Posted on: June 1st, 2014 by Ellen Swandiak

A true quick hors d’oeuvre that makes a graphic red and white statement on the table. Perfect for just popping in your mouth for a blast of tangy goodness. This recipe makes party throwing easy.

Imagine being the person who discovers a new fruit. That’s what happened in 1996 when a South African businessman/farmer came across an unusual-looking bush with a small bright red fruit in his garden. They looked like a cross between a cherry tomato and a mini pepper. He researched and they turned out to be unique, so he trademarked them. These peppers are now lovingly grown on a farm in New Jersey as well as South Africa, so you can buy local.

Peppadews come in three flavors: mild, hot, and goldew, a yellow pepper. Their peppery yet sweet flavor makes them truly unlike anything else. If you like tangy tastes, with a touch of sweetness and heat, these peppers are ones you will buy again and again. They are thin-skinned, so would also be great cut into ribbons and added to a salad, or to add a bit of zip to a sandwich. Think Italian charcuterie, with cherry tomatoes, and some provolone cheese.

All we did to make this quick hors d’oeuvre was pipe softened goat cheese into the centers. So little work for such a pop of freshness—and your guests will adore them.

If you are following our menu plan for a fab fourth of July, then serve these guys alongside a navy blue napkin, or set on top of a blue tablecloth for the red, white, and blue effect. We have more red and white foods included in the menu plan to make your table sing the Star Spangled Banner!

MAKES 30 PEPPERS

STUFF THE PEPPERS

log of goat cheese, softened
jar of peppadews, rinsed in colander
—
Using a pastry bag or plastic bag with corner cut off, pipe the goat cheese into the peppadews.

Creative Popcorn with a Salty Surprise: Pepperoni Bits

Posted on: June 1st, 2014 by Ellen Swandiak

Tiny, spicy bits of pepperoni add a second dimension to this creative popcorn recipe—not to mention the fun touches of red strewn throughout. You might be saying, why didn’t I think of this? I created this dish especially to serve at a 4th of July party, with a focus on a red-and-white buffet strategy.

We could all agree that pepperoni is a delicious topping, but not necessarily the healthiest one. The good news is that the brand I chose is from Applegate’s Naturals. They offer uncured turkey pepperoni, sliced ultra thin, with 70% less fat than conventional pork pepperoni. Best of all, it has the same great taste and buttery feel.

If serving this at a party, remember to also put out plain popcorn for the vegetarians. And see more party recipes in our 4th of July red, white, and blue strategy.

MAKES 3 CUPS

GET A NICE BIG POT WITH LID

3 TB peanut oil
1/4 tsp salt
1/4 tsp red pepper flakes
1/8 CUP white popcorn
8 slices Applegate turkey pepperoni, minced
—
Heat a large pot, add the oil, heat. Sprinkle in salt, and red pepper flakes. Add popcorn, cover pot. Turn up the flame to high. After about 30 seconds you should hear the first kernel pop. Shake pot over the flame until popping stops. Transfer to large bowl. Add pepperoni, toss. Place small cups alongside popcorn bowl so guests can scoop a batch instead of using their hands.

Party Batch Cocktail by St. John Frizell of Fort Defiance Cafe & Bar

Posted on: June 1st, 2014 by Ellen Swandiak

With entertaining in mind, I’ve colluded with St. John Frizell to honor his party batch cocktail made with various lemon and tea notes highlighting a vodka- Benedictine base. See this party-pleasing recipe from a Brooklyn Red Hook enclave.

St. John Frizell was in the business of covering food and drink as a writer long before serving it. He’s since picked up the cocktail shaker himself, and become a restauranteur. Fort Defiance (named for a Revolutionary-era stronghold), is a bastion of coziness and class in Red Hook, Brooklyn. I can really tell that he knows his stuff. Frizell’s cocktail menu is liquid, changing with the seasons and their ingredients. Hobnob interviewed him to see what lies behind his restaurant’s cocktail strategy.

How would you describe the style behind Fort Defiance’s cocktail menu?

Our menu always includes some original drinks, but it’s very important to us to include drinks on the menu that everyone recognizes, like a Tom Collins or an Irish Coffee. Those are not only great drinks, they’re also lifelines to any guest who might still be a little bewildered by the whole fancy-cocktail thing.

Do you have a personal favorite ingredient or liquor when it comes to cocktails?

So difficult to answer, but I’ll say apple brandy. It’s so misunderstood—when I put it on a menu, people automatically think green apple Pucker. But it’s a locally made spirit with a long, distinguished tradition in America, especially in the Northeast, and it works great in both stirred and shaken cocktails.

Tell us more about the King Bee cocktail.

We make this drink with Comb Vodka, made in Port Chester, NY, from pure honey—hence the name. Benedictine is expensive—look for a liquor store that sells smaller bottles (unless you really like to drink Benedictine). You can make this recipe without it, but it’s the ingredient that really makes this drink great. fortdefiancebrooklyn.com

Photos by JP Bonin

Creative Pizza Bases: Cauliflower Crust and More to Get the Party Goin’

Posted on: May 1st, 2014 by Ellen Swandiak

Hooray, you’re having a pizza party. Here are four options for the pizza base. For those in the gluten-free category, try my recipe for cauliflower crust. You’ll discver you don’t miss the bread at all. Choice number two: bake up a batch of puff pastry, for a thick, buttery base. Three: head to your favorite local pizza place and see if they will sell you some of their dough. That way you’ll get the real thing without having to make the dough yourself. Lastly, for the time-constrained, I suggest a store-bought dense Turkish pide bread that can really hold a lot of toppings. Any of these choices will work nicely with my creative toppings.

These creative pizza bases are part of my plan for hosting a party of inventive pizzas, that allows guests to choose the toppings and sauces they like.

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recipe

CAULIFLOWER CRUST

A healthful, interesting choice to add to your pizza repertoire. A cauliflower crust adds a lot of flavor on its own, and is more moist than a traditional dough. Bonus: super easy to make. If you own a pizza stone, this is a good use for it. This crust has a lot of salt from the pecorino cheese, it’s a good idea to make the toppings with a little less salt.

MAKES TWO 8-INCH CRUSTS

PREHEAT OVEN 450ºF … PREPARE THE CAULIFLOWER

1/2 head cauliflower
—
Remove center stem, cut cauliflower into small hunks. Process in food processor until pieces look like crumbs. Move to a pot and steam cauliflower bits for about 3 min, until grains begin to soften.

TO MAKE EACH 8-INCH CRUST

1 CUP cooked cauliflower bits
1/2 CUP pecorino cheese, grated
1 egg, beaten
1/2 TB herbs de provence
—
In a large bowl, combine ingredients with a fork. Roll into a ball. On a parchment-lined baking sheet, place mixture in the center, and spread out to about 8 inches with a spoon. Use your fingers to fill in gaps, and even out surface. Bake for 15 min, until edges are browned. Use as a base for your pizza.

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more bases

BASE: frozen PUFF PASTRY

Puff pastry gives you a rich choice. A great item to keep in your freezer at all times, great for savory or sweet usage, Pepperidge Farms Puff Pastry Sheets create a flaky base in just 15 min (after 40 minute thaw).

1 box Pepperidge Farm (makes 6 long pieces)
—
Thaw the pastry. Unfold and cut into thirds to acheive long sections. Preheat oven to 400ºF. Bake for 15 min. While still hot, push gently down on the tops of the puff with a spatula to create the valleys for toppings.

BASE: TURKISH PIDA BREAD

This bread creates a deep and sturdy base for lots of gooey toppings, so load ‘em up. Pizzas can be baked in the oven or created on a skillet. In NYC you can find it at Garden of Eden on 14th street.

BASE: AUTHENTIC PIZZA DOUGH

Want real pizza dough? You can usually purchase pre–made dough from your local pizza place, just ask. Since home ovens cannot get as hot as they do in a pizza place, a pizza stone helps to crisp it.

Meat Toppings for Pizza: Spicy Ground Lamb & More

Posted on: May 1st, 2014 by Ellen Swandiak

Here are four ideas for adding meaty goodness to a pizza. A little bit of meat goes a long way on pizza, no need to drown in animal protein when there are so many other toppings to choose. This is part of our entire menu for creating a make-your-own-pizza party. See the entire plan for hosting a creative pizza party and get more ideas for bases, toppings, and cool finishing touches.

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recipe

SPICY GROUND LAMB

Lamb is an interesting accompaniment to many cheeses, and the spices in this mix really make the dish. Nice finished with a squirt of the curry oil, or the spicy lemon aioli. Leftovers would be perfect in pasta, a frittata, or as the start of a chili.

MAKES A BIG BOWLFUL

GET OUT YOUR MORTAR AND PESTLE … START SPICE MIX…

1 TB coriander seeds
1 TB cumin seeds
1/2 tsp mustard seeds
—
On a hot skillet, toast seeds for a minute or so, shaking the pan frequently. Transfer to mortar and pestle. Crush.

FINISH SPICE MIX

3/4 tsp paprika
1/2 tsp chili powder
1 tsp onion powder
1 tsp fresh oregano, minced
1 tsp fresh thyme, minced
1 tsp fresh basil, minced
s + p
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Toast spices together on the skillet, till fragrant. Combine with crushed coriander/cumin seeds.

COOK THE LAMB

1 TB olive oil
1/2 large onion, chopped
1 jalapeño, remove seeds, cut into thin rings
2 cloves garlic, minced
2 LB ground lamb
spice mix
—
In a large pan, heat olive oil, saute onion and jalapeño about 4 min over medium heat, until slightly browned. Add garlic, cook another min. Break up ground lamb into the pan, incorporate. Brown meat on high heat, about 5 to 6 min. Drain excess liquid as you cook, so meat browns. Meat should be fairly dry before you add the spice mix.

Incorporate spice mix, and cook over high heat for 4 to 5 min more. Break up any larger pieces with a wooden spoon, for a crumbly consistency.

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recipe

SAUSAGE

If you don’t have time to make the spiced ground lamb, sausages add their own flavor sensation.

makes ABOUT 80 SLICES

GET A MIX

2 Italian sweet sausages (about 3/4 LB)
2 Italian hot sausages (about 3/4 LB)
—
Heat for 2 min in the microwave. The idea is to cook the insides and just brown the outsides on a pan. Check sausages, flip over, heat for another 2 min. They should be about half-way cooked. Heat up a skillet and brown sausages on all sides. Remove from pan, let rest for a few min on paper towels. Slice thinly.

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recipe

PEPPERONI DOTS

One speck of pepperoni goes a long way.

MAKES A SMALL DISH PERFECT FOR SPORADIC SPRINKLING

MAKE ‘EM TINY

1 1/2-inch piece Pepperoni
—
Cut into 1/8-inch cubes. Fry in a hot skillet to brown. Serve in small dish with a little spoon.

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recipe

SURRYANO HAM

Think of this as the American alternative to prosciutto or serrano. From the meat of pasture-raised Berkshire hogs, the perfectly marbled result is free of any antibiotics or added hormones. EDWARDS Surry Farm Surryano Ham is dry-cured, then smoked over hickory for 7 days. After that it takes 400 days to reach it’s mature, peak flavor. Makes a wonderful addition to the pizza toppings with its salty, fatty presence.

GET IT SLICED THINLY

EDWARDS Surry Farm Surryano Ham
—
Just tear and twist into pyramid shapes and display.

Sauces for Pizza: Sweet Potato and Heirloom Tomato

Posted on: May 1st, 2014 by Ellen Swandiak

Whether you are a traditionalist and require a tomato sauce on your pizza, or are more inclined to experiment, I’ve got you covered with these two healthy sauces. The sweet potatoes add a touch of sweetness and the heirloom tomato sauce can be on the table in less than 10 minutes. I’ve included this recipe as part of an exciting pizza topping buffet where guests can make their own pizzas.

See all the ideas for creating gourmet pizzas—recipes for bases, toppings, and luxe finishing touches that make the pizzas people can’t stop talking about.

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recipe

SAUCE: SWEET POTATO

For a nice, comfort twist, think of using sweet potato sauce instead of typical tomato sauce. Spread out the mixture with a spoon over crust and add desired toppings. Use leftovers as a side dish for your next dinner.

MAKES A BIG BOWL OF POTATOES

START THE POTATOES

4 sweet potatoes
—
Peel potatoes, cut into large chunks, boil until soft, about 15 min. Drain. Place in large bowl.

ADD GARLIC TO MAKE IT INTERESTING…

2 cloves garlic, minced
1 tsp olive oil
—
Saute garlic in olive oil. Pour over potatoes.

MASH IT ALL TOGETHER

potatoes
2 TB butter
1 tsp salt
1/2 tsp black pepper
pinch of cayenne pepper
1 tsp fresh thyme, minced
1 CUP Parmesan cheese, grated
1 CUP 2% milk
—
While potatoes are still hot, toss in all of the ingredients, except milk. Mash together. Add milk, mash. Mixture should be a thick, but spreadable. Add a little milk to thin out, if necessary.

•

recipe

SAUCE: HEIRLOOM TOMATO

Heirloom tomatoes still lurk in the market. If you can find them use this recipe instead of a jarred sauce.

MAKES ONE CUP

GET IT STARTED

3 TB olive oil
sprinkle of red pepper flakes
2 cloves garlic, chopped
—
Cook garlic in oil about 3 min over low to medium heat. (Don’t let garlic brown.) Turn off heat while preparing tomatoes.

COOK THE TOMATOES

3 large heirloom tomatoes
1/2 TB salt
—
Cut tomatoes into segments revealing the watery/seed sections. With a spoon, remove as many of the seeds and liquid as possible. Chop tomatoes into small bits, as for a salsa. Add to the pan with garlic/oil. Cook for 5 min over medium heat.

ADD SOME DEPTH

1 shot vodka
1/2 TB fresh oregano, chopped
—
Add to the pot, cook another 10 min. The sauce should be nice and chunky. If sauce is too watery, pour through sieve in batches.

Pizza Toppings: Veggie Additions to Your Pie

Posted on: May 1st, 2014 by Ellen Swandiak

Here are eight suggestions for pizza topping, veggie-centric. They are part of our pizza party buffet, which allows guests to make their own combinations of meat, cheese, sauce, and more—to create their favorite pizza.

Choose the ones that work best with your guests’ taste buds and dietary preferences. To complete the picture, see more pizza toppings in the meat category, plus recipes for bases, sauces, and finishing touches to create spectacular gourmet pizzas everyone will love.

•

recipe

ROASTED PEPPER STRIPS

This is one of the easiest ways to roast a pepper. The trick is to make an aluminum tent out of the foil that the peppers are roasting on and use it to steam off the blackened skins.

MAKES A SMALL BOWL OF STRIPS

MOVE OVEN SHELF CLOSEST TO BROILER…SET OVEN TO BROIL

2 peppers
—
Cut peppers into 4 parts, following the contours of the pepper. Remove seeds. Flatten each piece on a baking sheet lined with foil. Place under broiler until the tops are black, about 10 min. Remove from oven. Enclose the hot peppers inside the aluminum foil to sweat the skins off. After 10 min or so, remove skins. Cut into thin strips.

•

recipe

ROASTED ARTICHOKES & ZUCCHINI

Cook these two ingredients together to save time and stress. And roasting under the broiler, simplifies the “grilling” process. Up the amount if you know your crowd is more veggie-centric.

makes one small bowl of each

MAKE THE MARINADE

1 TB oregano, minced
1/2 TB basil, minced
1/2 TB thyme, minced
1 tsp salt
3 cloves garlic, minced
4 TB olive oil
—
Mix all ingredients together in a bowl.

PREPARE ARTICHOKE HEARTS

artichoke hearts
—
Thaw artichoke hearts in the fridge overnight, if frozen. Place on paper towel to remove excess water. (Skip this step if using canned artichokes.) Put in large bowl, brush on marinade.

PREPARE ZUCCHINI

3 small zucchini
—
Slice on the diagonal, toss in marinade. Use a brush to distribute evenly.

MOVE OVEN SHELF DOWN 2 ROWS FROM THE BROILER

Place on baking sheet in the oven under broiler. Broil 9 min, or so, until tops start to brown. Flip ingredients over, return to oven for another 5 min.

•

recipe

CARAMELIZED ONIONS

This takes a while to cook, but is totally worth the time. The onions transform into something soft and unbelievably sweet. Using a pot with a glass lid gives you the satisfaction of seeing the onion’s progress over the hour or so of cooking. The mint adds a lively note to the mix, and will make a nice match with the spicy ground lamb. The flavors also work well with any of the cheeses, and all of the veggie offerings.

MAKES ONE DENSELY-PACKED CUP OF ONIONY DELICIOUSNESS

FIND A DEEP, NONSTICK PAN WITH COVER

2 TB olive oil
2 large sweet onions, cut into 1/8 inch rings
1/2 tsp salt
—
Heat the oil over medium heat. Add onions and salt, cook for about 8 min stirring frequently. Cover the pan and reduce heat. Simmer onions for 55 min, stirring occasionally to keep them cooking evenly. Mixture should end up golden.

FLAVOR THE ONIONS

3 twists freshly ground pepper
3 cloves garlic, minced
1 TB thyme, minced
1 TB mint, minced
1/2 TB parsley, minced
—
Add ingredients and cook uncovered for 5 min to remove excess liquid and incorporate flavor. Stir as necessary. Serve in bowl with a small pair of tongs or mini fork.

•

keep it simple

NO-COOK TOPPINGS:

-baby arugula
-pitted olives, sliced
-Gala apples, thinly sliced
-sprouts

Cannoli Pizza for Dessert

Posted on: May 1st, 2014 by Ellen Swandiak

When creating a menu for my pizza party, I thought, “What would work for dessert?” Enter the cannoli pizza, which takes the best of two worlds and combines it into one. This recipe is party-sized, with plenty to go around. The cannoli cream will be enough to cover an entire box of puff pastry, so if you make the whole recipe, you can decide if you want to send guests home with care packages of the extras, or keep it all to yourself!

Important: To ensure gourmet status, make sure to buy the best house-made ricotta you can find. I found mine at Garden of Eden, NYC. They have a brand of fresh ricotta that might have you licking its contents out of the package. As for the cinnamon addition in the mix, leave it out if you want a more traditional cannoli cream flavor, but I thought it added a nice twist to the equation.

If you are looking to host a fab pizza party, I’ve figured out the perfect plan for all the recipes for: bases, sauces, toppings, and finishing touches.

makes enough for one box of puff pastry (2 frozen pastries = 6 long pieces)

THAW PUFF PASTRY 40 MIN

thawed puff pastry
—
Preheat oven 400ºF. Cut puff pastry into thirds to get long strips. Bake for 15 min on baking sheet lined with parchment.

START THE CANNOLI CREAM

2 CUPS whole milk ricotta, excess liquid drained
3/4 CUP powdered sugar
—
Whisk ricotta until smooth. Incorporate powdered sugar.

GIVE IT SPICE

1/2 tsp vanilla
1 TB lemon zest
1/2 tsp cinnamon
—
Mix into ricotta.

MAKE IT CREAMIER

1/2 CUP heavy cream
—
In a mixer, beat cream until it begins to form stiff peaks. Gently fold into ricotta using a rubber spatula. Refrigerate until ready to use.

MAKE THE PIZZA

baked puff pastry
cannoli cream
1/2 CUP pistachios, chopped
—
Allow puff pastry to cool completely, 10-15 min. Spread cannoli topping generously over entire surface. Sprinkle chopped pistachio.

Creative Pizza at Home: Four Exceptional Cheeses

Posted on: May 1st, 2014 by Ellen Swandiak

For making creative pizza at home, you need to have the right ingredients: amazing cheese, a mind-blowing sauce, and your favorite vegetable and meat toppings. I’ve found four cheese that could change your mind about what pizza should be.

In developing the plan for hosting a creative pizza party, I knew the cheese had to go the extra mile, and perhaps be a little surprising. So I headed to Murray’s Cheese Shop, a NYC institution, where I found four different varieties. I happened to be in midtown, so I stopped into their Grand Central location. I have to tell you—once inside Murray’s, you may be overwhelmed by the gorgeous selection, and drooling with anticipation. How can you decide? Luckily, the staff is trained in deciphering the subtleties of your psychological cheese desires. You will receive friendly service, great advice, and best of all, tastes.

Not in NYC? A visit to their website will almost take you there. (The tasting notes alone can be drool-provoking.) Browse cheese, charcuterie, all types of cheese accompaniments, gift baskets. You can even sign up for a class. murrayscheese.com

Here are the four cheeses I settled on for the party:

SELLES- SUR-CHER, a French goat cheese encased in ash, brings an unusual color and extra smoothness to a goat cheese. It will be hard to go back to the usual log after having this. TASTING NOTES FROM MURRAY’S SITE: Traditionally, fresh cheeses were dusted in wood ash to encourage the development of a molded rind, aglow with patches of blue and gray mold. The beauty of importing unaged rounds is that each goes to Murrays aging cave where we control the development of a perfect rind: thin and cohesive, with a tiny, oozing creamline atop a fluffy interior paste with the pleasant texture of damp clay. The rind delivers insistent mineral notes, while the center is all briny, goaty tang and new-mown grass.

PYRENEES BREBIS At the Murray’s counter, I asked for a strong cheese, like a provolone, but less extreme, less salty. One taste of the brebis sold me. This cheese was sophisticated, exquisite—my favorite of the bunch. TASTING NOTES FROM MURRAY’S SITE: Made in the Basque country and the Bearn region of France’s Pyrenees Mountains, this small-scale pasteurized cheese is produced from floral sheep milk and given a half year to deepen in flavor. The ivory paste is firm but smooth with toothsome butterfat. With sweet, nearly caramelly, grassy, and nutty undertones, Brebis can handle full bodied reds. This is one strong-willed sheep’s wheel.

LIONI LATTICINI FRESH MOZZARELLA In the nearby town of Union, NJ, the Lioni family stretch their fresh curds to great lengths for these fist-sized parcels of mozzarella. This mozzarella is lightly-salted, to bring out the full flavor of the milk.

EL TRIGAL AGED MANCHEGO Do you love the nutty characteristics of a manchego? Aging makes it more so. TASTING NOTES FROM MURRAY’S SITE: El Trigal Manchego develops a rich nuttiness and pleasant gaminess (think toasted almonds and broiled lamb chops) after over a year of aging.

Meaghan Dorman of Raines Law Room’s Simple Champagne Cocktail

Posted on: April 1st, 2014 by Ellen Swandiak

Fresh fruit and pisco flavors dance in this lovely champagne cocktail—in my opinion the most elegant of cocktails. Learn the secrets to balancing flavors from an expert.

For the CHILL party plan that features an all-white menu, Meaghan shared her champagne cocktail, Andean Dusk. Her inspiration: make a cocktail that highlights the elegant floral notes in the pisco. This is part of our bar suggestions for the party.

Meaghan brought upscale, speakeasy cocktail-ing to NYC with the opening of Raines Law Room, the perfect spot for a rendezvous with a group, or that special someone. She shares her ideas for creating perfectly balanced cocktails.

Describe your cocktailing style
My style in based on a classic “Golden Era” approach to bartending, which means balancing 3-5 ingredients to make a cocktail that is greater than the sum of its parts. I love to create cocktails that others can replicate, so I don’t go overboard with infusions, foams, etc.

What’s the best way to balance a cocktail?
Make sure citrus is fresh, you have a touch of sweet, and a high-quality spirit to work with.

What’s the most popular drink at Raines?
Currently, it’s a scotch cocktail called the Wildest Redhead, which is perfect for the season. Along with blended scotch, it has lemon, honey, Allspice Dram and cherry Heering.

Tell me about your latest concoction at Grace
My inspiration for the The Gallow Glass at Grace (gracebarnyc.com) came from her time traveling through Scotland, so I created a strong and smoky cocktail that would fortify one trooping through the country. It’s a Negroni meets Rob Roy.

What’s your latest ingredient discovery?
I love pisco, which is a grape spirit from Peru & Chile. Its grape-based, so has lovely floral and citrus notes like we find in wine.

raineslawroom.com

For the White Party: Ultra-White Cheeses, Pale Figs, & White Bean Hummus

Posted on: April 1st, 2014 by Ellen Swandiak

If you love hosting parties with a dramatic effect, this White Party plan is for you. Each and every recipe is presented in stark white, which I suggest doing for the winter holiday season, for extra starkness.

White bites rule! And these snacks simply add to the total effect. Think about serving on white Carrara marble platters.

[1] Cacioricotta’s Fiocco Ni Neve (Misto Pecora) is a pretty, round cake you can cut into wedges. Made from cow and sheep’s milk, it is firm with quite a salty kick. From Italy.

[2] The Drunken Goat, known for its rind soaked in red wine, is a popular option from Spain. It is semi-soft and has wonderfully-delicate, creamy taste that melts in your mouth.

[3] Olympiana Sun Dried Kimi Figs, from Greece, have the perfect washed-out color for this party. Their sweet, chewy texture pairs well with both cheeses.

[4] Eat Well Enjoy Life Tuscan White Bean Hummus Hummus is the go-to, pre-made dip we all grab for. This brand went a little crazy and came up with a line of hummus using different beans. White bean, edamame, black bean, and lentils enter the scene. Low-fat versions appear for the careful crowd. You’re covered. eatwell-enjoylife.com

Stuffed Portobellos with Cheese & Herbed Breadcrumbs

Posted on: March 1st, 2014 by Ellen Swandiak

This stuffed portobello’s flavors are not subtle. The smoked provolone cheese really adds a salty, powerful mouthful. Cutting it into bite-sizes pieces gives it a nicer look, almost like cake, and makes it easy to serve at a party. It’s best to use a cheese with a high-melting point, like the provolone in this dish, or else you will get a melty mess. I included this recipe in our theme for a Smoky Party plan, so head to this link to see more recipes featuring a smoky bent.

MAKES 32 BITES

PREHEAT OVEN 350ºF… PREPARE MUSHROOMS

4 portobello mushrooms
—
To clean mushrooms, wipe with dry paper towel. Remove stems, (reserve for other use, freeze if not using soon), place caps on baking sheet.

MIX THE STUFFING… BAKE

smoked provolone, cut into thin slices
—
1 1/2 CUPS breadcrumbs
herbs, minced
s + p
—
Cover entire surface of mushroom cavity with cheese slices. Toss together breadcrumbs, herbs, s + p. Liberally top cheese with mix. Bake for 35 to 40 min, till crumbs are golden and cheese is melted. Slice into 6 triangles.

Posts Tagged ‘sports fans’

MAKES ENOUGH FOR 8 TACOS

MARINATE THE CHICKEN

PREHEAT GRILL… GRILL THE CHICKEN

MAKES ENOUGH FOR 8 TACOS

FLAVOR THE BEEF

MAKE THE COCKTAIL ICE POP

featured recipe

Wood-Grilled Snap Peas with Smoky Aioli

SERVES 4

GRILL THE SUGAR SNAP PEAS

make the smoky aioli

featured recipe

Crispy Smelt Tacos with Cabbage and Lime Mayonnaise

MAKES 8 TACOS

For the Lime Mayonnaise

For the Tempura Batter

For the Jalapeño Relish

To make the tacos

makes 12 mini portions [2.5 x 3 inches] or 9 as main course [4 x 4 inches]

GET OUT THE FOOD PROCESSOR… MAKE THE BREADCRUMB MIX

PREHEAT OVEN 350º F… MAKE THE CREAM CHEESE MIXTURE

MAKE THE CHEESECAKE

WILD’S GLUTEN FREE PIZZA DOUGH

Makes enough dough for 8 pizzas

MAKES 24 DOGS OR 48 HALVES

PREPARE TOPPINGS

COOK THE HOT DOGS

MAKES 30 PEPPERS

STUFF THE PEPPERS

MAKES 3 CUPS

GET A NICE BIG POT WITH LID

recipe

CAULIFLOWER CRUST

MAKES TWO 8-INCH CRUSTS

PREHEAT OVEN 450ºF … PREPARE THE CAULIFLOWER

TO MAKE EACH 8-INCH CRUST

more bases

BASE: frozen PUFF PASTRY

BASE: TURKISH PIDA BREAD

BASE: AUTHENTIC PIZZA DOUGH

recipe

SPICY GROUND LAMB

MAKES A BIG BOWLFUL

GET OUT YOUR MORTAR AND PESTLE … START SPICE MIX…

FINISH SPICE MIX

COOK THE LAMB

recipe

SAUSAGE

makes ABOUT 80 SLICES

GET A MIX

recipe

PEPPERONI DOTS

MAKES A SMALL DISH PERFECT FOR SPORADIC SPRINKLING

MAKE ‘EM TINY

recipe

SURRYANO HAM

GET IT SLICED THINLY

recipe

SAUCE: SWEET POTATO

MAKES A BIG BOWL OF POTATOES

START THE POTATOES

ADD GARLIC TO MAKE IT INTERESTING…

MASH IT ALL TOGETHER

recipe

SAUCE: HEIRLOOM TOMATO

MAKES ONE CUP

GET IT STARTED

COOK THE TOMATOES

ADD SOME DEPTH

recipe

ROASTED PEPPER STRIPS

MAKES A SMALL BOWL OF STRIPS

MOVE OVEN SHELF CLOSEST TO BROILER…SET OVEN TO BROIL

recipe

ROASTED ARTICHOKES & ZUCCHINI

makes one small bowl of each

MAKE THE MARINADE

PREPARE ARTICHOKE HEARTS

PREPARE ZUCCHINI