Larb is a Thai dish that typically is made with one of the following meats; beef, chicken, pork, fish, and typically uses fish sauce, and chili peppers. I have been making this one for a few years now, and trust me, it is killer. I […]
Month: July 2008
As I have written about pizza in the past (here and here), the beautiful thing about the pizza is how diverse it can be. It can truly be anything you want it to be. In my pursuit of comfort and greatness, a not too long conversation with my colleague and food buddy, Kate asked if I had ever grilled a pizza. I had never cooked a pizza on the grill, as I always considered the grill to cook meats, vegetables, and fruits. I was proved wrong, and the grilled pizza not only had an excellent crisp to it, it also had a great flavor from the grill itself. This one is a true make and is something that will be considered a summer time favorite with the family.
You have choices for your dough:
- Make mine
- buy store bought
- buy from italian grocery/bakery/restaraunt
Get your ingredients together for your pizza. You know how you like it. Your sauce can be a red sauce, olive oil based, or a cream sauce, hence the diversity. Your toppings will include cheeses, vegetables, and possibly meats. My kids love the simple cheese and pepperoni pizza, and as they typically run the house, I let them win on this one.
The grilling part is surprisingly simple, however you probably do not want to turn your back on it. Begin by heating your grill, on high. In the meantime, as the grill comes to temperature, roll out your dough. I prefer mine as a thin crust, however you can do a thicker crust on the grill. When the dough is rolled out, brush with a bit of olive oil, the flip onto a pizza board, lightly covered with finely ground corn meal. Adjust and form your dough to the shape you desire (rectangle, circle, etc).
Now, head outside to your grill and slide the dough onto the grill. Grill your crust uncovered on the grill, lifting gently with tongs. They dough typically does not stick, but I recommend that you initially lift the dough, carefully, with tongs after a few minutes on the grill. Once the dough has began to crisp on the underside, brush more olive oil on the top, then flip over and cook for a couple of minutes, monitoring it so it does not burn. Now, you have to move quick here as you want your ingredients (sauce, cheeses, and other toppings) to melt and come to temperature without burning your crust. Add you sauce, cheese, and toppings, lower the heat, cover the grill, and cook for 2-3 minutes. Remove the pizza from the grill, slice, and enjoy.
My wife loves a chicken salad sandwich. It might be one of her top five favorite sandwiches. Personally, I think they are just ok, and as I have attempted to try chicken salad sandwiches at a few restaurants in my life, I found that what I did not like about them was their texture, or containing way too much mayonnaise. For the past couple of years I have attempted to make my version of a chicken salad sandwich, and one that I have truly come to love. What makes mine so good is the not only the texture, but the ingredients that go into it. Lets find out why.
- Grilled chicken breasts, marinated with sesame and garlic, cooled and chopped
- 2 ribs of celery, cleaned and diced
- Fresh mint, finely chopped
- 1/2 red bell pepper, diced
- 1/2 cucumber, seeded, diced
- 1 green onion, sliced thin
- 1/2 cup mayonnaise
- Lots of fresh ground pepper
- Great bread
Basically, once you have grilled your chicken breasts (I did this the night before during a family get together), chopped to the texture that you desire; I prefer mine a bit on the chunky side. Prepare all of your vegetables and combine all of the ingredients into a large bowl. Add your mayonnaise, to build a light maynonnaise consistency. Now, get whatever bread you love, and build your sandwich, laying a couple of scoops of the salad on your bread. Serve with cheese if you prefer. The flavors of the onion, mint, and bell pepper really bring this sandwich to life. How do you make your chicken salad?