Thai honey… I know, big deal right? It is what you do with it that gets really, really good. We were running out of honey so I decided I pick some up at our local farmers market. The vendor had plenty to chose from but we decided to pick up a ‘standard’ batch of local honey. My wife typically uses honey in her teas but I typically use it in my cooking. That’s when I thought I would take some of that honey and infuse it with some Thai flavors.
This is so easy to make, stores well in the refrigerator, and is perfect drizzled on salads, pizza, or sandwiches.
Let’s get started.
1 cup of honey
3 Thai bird chilies (less for less heat)
1 inch of lemongrass
Add the ingredients to a small pot, and cook on low for about 30 minutes. This will allow for those flavors to infuse the honey.
Pour into a sealable container, and place in the refrigerator until it is ready to be used.
The result is a great, sweet honey with just the right amount of spice. Your guest will be questioning what the heck it is, especially with that note of lemongrass. Hope you enjoy!
I know it has been some time since my last post, but things have been a bit hectic. I figured that since I have finally started to feel halfway normal, that I would post these pizza bombs. These things are awesome, and can be eaten as a game day snack, or taken down as a meal, much like pizza. Another great thing is that you can make them anyway you like your own pizza.
I made these as a game day snack, and I wish I would have made another batch as they only last a brief moment.
Let’s get started.
1 batch of your favorite pizza dough
1 12 oz can of your pizza sauce
1 cup of sliced pepperoni, chopped and lightly crisp, oil patted
1 tbsp unsalted butter
2 8 oz bags shredded mozzarella cheese
garlic salt, sprinkled
Start by rolling out your pizza dough on a lightly floured surface. You probably want to roll this about 1/4 inch thick.
Next, preheat your oven to 425 degrees.
Butter the inside of a casserole dish.
Now, take a pizza cutter, and slice the dough width wise, in half, and then cut into about 1 1/2 inch slices.
Pour the pizza sauce into the bottom of your buttered casserole dish.
Take one of the bags of cheese and pour it over the pizza strips, to cover. Next take the sliced pepperoni and add this to the top of the cheese. Now the fun part.
Roll each slice into pinwheels, and place vertically, allowing it to stand up into the casserole dish. Repeat with all remaining pizza strips. Top with the remaining bag of cheese, and any additional pepperoni. Sprinkle with some garlic salt, and then bake uncovered in the oven for about 18 minutes or until the dough is cooked, and the cheese is nicely melted.
Remove from the oven, let cool for about 5-10 minutes, then dig in. These things were everything awesome about any type of pizza. I hope you enjoy!
I know what you may be thinking right off the start. T-what? Tlayuda. It’s essentially Mexican street food, in particular of the pizza descent. Think of great Mexican ingredients loaded onto a cooked, large flour tortilla. This is typically street food, and good Lord is it ever good, and fun to eat. This is a popular snack food, but let me tell you, it can be turned into a meal depending on the ingredients you put onto it. Typically a single tortilla, I was super hungry and decided I would go full force and make this a ‘double tlayuda’. Think of it as an open faced pizzadilla. You can make these with all sorts of your favorite proteins, but I wanted chorizo, a classic Mexcican ingredient, and in particular on the tlayuda. The classic uses some drizzle of lard, but I’m not into that as I am getting enough from smashed black beans cooked in some oil, garlic, and onions.
Let’s get started.
2 large flour tortillas (You can use one if you prefer)
15 oz can of black beans, drained, cooked, lightly mashed
Approximately 1 cup of Mexican chorizo, fat strained, and cooked until a bit dry
1/2 yellow onion, diced
4 cloves garlic, minced
1 tbsp canola oil
1/4 cup of water
1/2 cup of raw slaw
1/4 cup of fresh cilantro, chopped
your favorite hot sauce or salsa
1/2 jalapeno, thinly sliced
8 oz bag monterray jack cheese
Start by getting a small pot on the stove on medium heat. Add in the oil, then toss in the onions, cooking a few minutes until lightly softe
ned, then add in the garlic. After about a minute, toss in the black beans and water. Cook for about 15 minutes on medium to medium-low heat. Once the beans have softened a bit, use a fork, or potato masher, and start to mash the beans. I do not go for a few refried blend on these as I like some texture from the beans. Go about 50/50 on that mash.
OK, next step. Preheat your oven to 350 degrees. Take a flour tortilla, smear some black beans on it, some cheese, and some jalapenos to your liking, (again I used two on this one as a stack), and place it on a sheet pan and place in the preheated oven. Cook for about 2 minutes, just to cook it slightly to lightly brown. Once the cheese is slightly melted, remove from the oven.
Stack another tortilla on top. Gently press. Add enough bean mash to lightly coat the the entire top tortilla, then a generous amount of cheese to cover the top, then more jalapenos (if ou desire). Spread the cooked chorizo all over the top tortilla, along with a generous amount of cheese, and place back into the oven. Cook until the cheese is nice and melted, the tortilla nicely browned, and then remove.
Once you remove, shower with some of the raw coleslaw, fresh cilantro, and drizzle your favorite salsa or hot sauce.
Now you can fold this, or you can slice into wedges. I’m a wedge man. Wedges are good.
Holy Moly. If you think about this all together, well you are going to drool. When you eat it, it makes you want to be alone and devour the whole thing so no one is looking. It’s so good, and something that should probably come off the street and onto Mexican restaurant menus. Spice, cheese, crisp, soft, veg. What’s not to love. Make it (stacked or not), and I’m sure you will love it. Enjoy!
I’ve probably said it before, but I will say it again. If there were a couple of things I could eat on a regular basis, it would be pizza and tacos. There are so many different ways to make either of those, and the toppings could be endless, hence why I could rotate those on a daily basis. Maybe it is the hand food, who knows. But there is one pizza known as pizza montanara that I’ve been wanting to make for the kids as they love a thicker style crust. This pizza is not only a thing of beauty, but it may have been one of the better pizzas I’ve made, and I’ve made a lot of pizza, trust me.
Let’s get started.
1 batch of your favorite pizza dough, tossed into a size that will fit into your large skillet
Canola oil, enough to fill about 1 inch of your skillet
1 small onion, thinly sliced
your favorite pizza sauce
fresh basil, optional
sliced pepperoni, to your liking
mozzarella cheese, to your liking
grated parmesan cheese, optional
Now these pizza toppings are to my family’s liking, but use your favorite toppings.
Once you have your dough shaped, and about 1/4 inch thick, take a fork and poke the dough all over. This will assist when cooking in the hot oil from having it balloon out.
Heat your large skillet on medium heat. Add enough oil to be about one inch in depth and bring that up to about 350 degrees. During this time, heat your oven to 450 degrees, along with a sheet pan.
Once the oil is heated, carefully add it to the skillet, and fry the dough for about 2 minutes, then using some tongs, carefully raise it out and flip it to the other side, cooking an additional 2 minutes. It should be a bit stiff and a light golden brown.
Raise the cooked dough from the oil, and let any excess oil drip back into the skillet. Now I know what you might be thinking, that this is going to be an oily mess, but trust me it does not. As a matter of fact you would probably think this was a pan style pizza, or deep dish style if you did not tell anyone how you made it.
Next, add the pizza to your pizza peel, and add the sauce, onions, pepperoni, and cover with the mozzarella cheese.
Slide onto the preheated baking sheet and cook for about 5 minutes or so or until the cheese is nice and melted and the sauce is heated through.
Remove and shower with parmesan cheese and fresh basil.
The end result was nothing short of fantastic. As much as I love thin crust pizza, along with pan and deep dish pizza, this was something in between all of that, and it was way too easy to make. My family loved this one, and I will be making many more in the near future. Hope you enjoy!