Month: May 2013

BBQ Pizza

BBQ Pizza

This past Memorial Day weekend was a blast. It was filled with family fun going to a baseball game, a day at the lake, and a birthday party. What could get better than that, right? With that said, I prepared plenty of food for the…

Ham and Cheese Waffles

Ham and Cheese Waffles

About once a month I decide to make breakfast for dinner. I typically resort to this option because I have nothing planned, or I know that all of the kids will eat very well and probably lick their plates when finished.  This past week was…

Spicy Garlic Noodles

Spicy Garlic Noodles

The other day I had this vision of slurping noodles. I have no idea why. I was probably hungry, and as my oldest has been devouring ramen noodles lately, noodle slurping was just on my mind. This was around ten in the morning mind you. So when I got home I looked around and noticed I had a bunch of green onions to use, and had an array of pasta to chose from. I was looking to make a thicker style noodle in a spicy, yet awesome Asian style sauce. I’ll admit that one third of my refrigerator door is littered with Asian ingredients; everything from soy sauces, fish sauces, hoisin, sesame oil, gochujang, and mirin just to name a few. So with that said, I was going to setup a nice, thick Asian sauce, almost like a gravy, to be slurped with some nice thick cut bucatini.

Spicy Garlic Noodles Recipe

Let’s get started.

Ingredients:

  • 1 lb bucatini, cooked al dente
  • 3 tbsp canola oil
  • 5 cloves of garlic, minced
  • 1 tbsp ginger, minced
  • 1 generous pinch of red chili flakes
  • 3 green onions, thinly sliced
  • 1/4 cup of soy sauce
  • 1/3 cup of hoisin sauce
  • 2 tbsp dark sesame oil
  • 1/4 cup Sherry cooking wine
  • 1/2 cup chicken stock
  • 1/2 tbsp corn starch
  • 1/4 cup of roasted peanuts, lightly crushed

Start by cooking your pasta. Drain and set aside.

Make the sauce by adding the soy sauce, hoisin, sesame oil, and sherry cooking wine to a small bowl, and give a good mix. Set it aside.

Add the chicken stock and corn starch to another bowl. Stir well, and set it aside.

Add the oil to a large skillet, or wok, and bring the oil up to temperature on medium to medium, high heat.

Toss in the garlic, ginger, and chili flakes, cooking for a few minutes. Add in the sauce, and cook for about five minutes, stirring along the way.

Spicy Garlic Noodles

Toss in the chicken stock and corn starch. This will begin to thicken the sauce after cooking for a few minutes. Stir.

Once the sauce begins to thicken, toss in the noodles and almost all of the green onions. Set a few aside to sprinkle on top of the noodles when serving.

Gently toss the noodles, incorporating the sauce, and warming the noodles.

Put the noodles into a serving dish, and shower with any remaining green onion and the crushed peanuts.

Slurp away. The bucatini noodles themselves are awesome. They are much thicker than a spaghetti, but they are hollowed ou which allows that sauce to get in there and penetrate the pasta. These noodles are pretty delicious. They had that nice spice from the garlic and chili flakes, but are balanced by the hoisin and sesame oil. These are also great hot or cold, so they are perfect for outdoor picnics and get togethers.

Spicy Garlic Noodles
Author: 
Cuisine: Asian
Prep time: 
Cook time: 
Total time: 
Serves: 10
 
A simple Asian noodle dish that is great hot or cold.
Ingredients
  • 1 lb bucatini, cooked al dente
  • 3 tbsp canola oil
  • 5 cloves of garlic, minced
  • 1 tbsp ginger, minced
  • 1 generous pinch of red chili flakes
  • 3 green onions, thinly sliced
  • ¼ cup of soy sauce
  • ⅓ cup of hoisin sauce
  • 2 tbsp dark sesame oil
  • ¼ cup Sherry cooking wine
  • ½ cup chicken stock
  • ½ tbsp corn starch
  • ¼ cup of roasted peanuts, lightly crushed
Instructions
  1. Start by cooking your pasta. Drain and set aside.
  2. Make the sauce by adding the soy sauce, hoisin, sesame oil, and sherry cooking wine to a small bowl, and give a good mix. Set it aside.
  3. Add the chicken stock and corn starch to another bowl. Stir well, and set it aside.
  4. Add the oil to a large skillet, or wok, and bring the oil up to temperature on medium to medium, high heat.
  5. Toss in the garlic, ginger, and chili flakes, cooking for a few minutes. Add in the sauce, and cook for about five minutes, stirring along the way.
  6. Toss in the chicken stock and corn starch. This will begin to thicken the sauce after cooking for a few minutes. Stir.
  7. Once the sauce begins to thicken, toss in the noodles and almost all of the green onions. Set a few aside to sprinkle on top of the noodles when serving.
  8. Gently toss the noodles, incorporating the sauce, and warming the noodles.
  9. Put the noodles into a serving dish, and shower with any remaining green onion and the crushed peanuts.

 

Mushroom, Onion, and Rosemary Pizza

Mushroom, Onion, and Rosemary Pizza

You know me by now, and you know that I love pizza. I love it so much that I have created close to twenty different pizzas, and typically when I make a batch of pizza dough during the week, I try to make a different…

Char Siu Banh Mi

Char Siu Banh Mi

You might not be familiar with the title of this post and you are probably thinking ‘what the hell?’. Don’t worry, that’s why I am here. It basically translates to ‘awesome sandwich’, or better yet ]Chinese barbecue pork tucked into everything amazing with a Vietnamese…

Muffuletta Pizza

Muffuletta Pizza

You heard me right. Muffuletta pizza. When my wife and I went to New Orleans, years ago, we went to the famous Central Grocery, and got a muffuletta. It was everything I expected in a great Italian sandwich, and with that awesome giardiniera, it could not be beat. Well, it did get trumped on the trip by some really awesome po boys, but I still think of that sandwich to this day. Of course when I came back home from that trip, I tried replicating that muffuletta, and I was pretty close at getting those flavors and textures in the sandwich. Regardless, this past weekend I had made a batch of pizza dough as my daughter wanted to start her very own blog, and I figured as much as she loves making her own pizza, that she could use a portion of the dough and create her own pizza recipe. Now that left me with some extra dough, and as I rummaged through my refrigerator, I had a stare down with some homemade giardiniera. That led me into making this muffuletta pizza.

Muffuletta Pizza Recipe

Let’s get started.

Ingredients for the Pizza Dough (makes 3 pizzas):

  • 3 3/4 cup of bread flour
  • 2 1/2 tsp active dry yeast
  • 3/4 tsp table salt
  • 3/4 tsp plus a pinch of sugar
  • 1 1/3 cups of room temperature water

Ingredients for the Pizza:

  • 1/2 cup of store bought, or homemade giardiniera
  • 1 1/2 cup of shredded mozzarella cheese
  • 3 slices of hot cappocola
  • 3 slices of salami
  • 3 slices of mortadella
  • 3 slices of sopressata

Make the dough by adding the flour, yeast, salt, and sugar. Mix. Add the water, and with your wooden spoons, or hands, mix until blended. I use my KitchenAid for this process to keep everything in the bowl during the rising process. Mix for about 30 seconds. The dough should be a bit stiff. Cover the bowl with a towel, and let it sit at room temperature until the dough has doubled in volume, about 2 hours.

Once risen, divide into three portions. With one of the portions, add some flour to a large pastry board, and start rolling it out into your desired pizza shape. If you are adventurous, try tossing the pizza, to get your desired thickness.

Muffuletta Pizza Ingredients

Preheat your oven to 500 degrees with the pizza stone inside.

Lay the dough onto the preheated pizza stone, and top with half of the cheese, then spread out the giardiniera. Layer the sliced meats on top of the giardiniera, arranging them much like you would pepperoni. Top with the remaining cheese, and place in the oven, cooking for about 20-25 minutes.

Remove and let cool for about 5 minutes before slicing into it, then dig in.

Muffuletta Pizza

At first glance you might think, hmmm, just an ordinary pizza, but when biting into it you get all sorts of amazing flavors. The subtle heat from the heated giardiniera is balanced by those slightly crisp Italian cold cuts. I did not let my wife know what she was eating just to get her reaction, and she was blown away. I think it might be time to consider opening a pizza truck, what do you think? If you are wanting a new pizza idea, give this one a shot, it could be one of my top favorites right now!