Storm the Cassoulet

TOP THIS! PIZZA

5 EASY STEPS TO A CRISP TOP THIS! PIZZA

PINPRICK THE CRUST
CHEESE FIRST, THEN THE SAUCE
LESS IS MORE – DON’T OVER TOP
BAKE OR  GRILL FOR 8 – 10 MINUTES
TEST FOR DONENESS

PINPRICK THE CRUST​

​To prevent the crust from bubbling in the oven, pierce it several times with the tips of a dinner fork. These holes will allow air to escape rather than forming bubbles.

CHEESE FIRST … THEN THE SAUCE​

​This is not mandatory but it’s a good tip. The wetter the sauce, the more you should heed this advice. Place sauce on top of the cheese by using a spoon to dollop — or a squeeze bottle to zigzag or spiral.

LESS IS MORE — DON’T OVER TOP​

Very thin crusts such as Top This! should be topped lightly. Use about one cup (5-6 oz.) of cheese per 13″ pizza. Add any other toppings sparingly … a little goes a long way.

​BAKE OR GRILL

In your oven:
Preheat to 450°. Bake directly on the middle oven rack or on a pizza stone (the pizza stone must be 450 degrees or hotter for at least 45 minutes). Cook 8 to 10 minutes. Do not use a pizza pan (even a perforated one), sheet pan or anything else to cook these pizzas.

On your outdoor gas grill:
​Preheat to 450° then turn one half of the grill very low and leave the other side on high heat. Cook pizza on low half of the grill, lid closed, checking often to be sure pizza is getting charred but not burnt. You may need to rotate the pizza to cook it evenly. ​​

TEST FOR DONENESS​

When you think the pizza is done, use kitchen tongs to lift it up about 6-8 inches on one side while still baking or grilling: IF IT BENDS, IT’S NOT DONE.​ Keep cooking until it does not bend.

 

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Brazilian Steak Salad

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courtesy of Camilla Alves

Ingredients

1 tablespoon honey

5 tablespoons reduced sodium soy sauce, divided

2 cloves garlic, finely chopped

1 teaspoon fresh ginger, finely grated

1½ pounds flank steak, thinly sliced across the grain on a diagonal

1/2 pineapple, peeled, cored and cut into 1/2-inch rounds

2 red bell peppers, stemmed, seeded and quartered

1 lime, juiced

1 orange, juiced and zested

2 teaspoons seasoned rice wine vinegar

1 tablespoon garlic chili sauce

1/4 cup canola oil

8 ounces baby spinach (about 2½ quarts lightly packed)

Method

Preheat grill to medium-high heat.

In a medium bowl, whisk together honey, 2 tablespoons soy sauce, garlic and ginger. Add the steak to the bowl and toss to coat. Set aside to marinate.

Place the pineapple and peppers on the grill and let cook with lid down until they begin to char, turning once, about 3 to 6 minutes total. Transfer to a plate and cut pineapple and peppers into chunks. Set aside.

In a small bowl, whisk together the lime juice, orange zest and juice, remaining 3 tablespoons soy sauce, vinegar, garlic chili sauce and oil. Set dressing aside.

Grill the steak with lid down until the meat is sizzling and mostly browned, turning once, 2 to 4 minutes total (be careful that slices don’t fall through grate).

Toss together spinach, pineapple, bell pepper, steak and dressing in a large bowl until evenly coated.

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Grilled Bananas

grilled banana

It’s essential that you leave the skins on.

You want sturdy bananas/slightly green.

Leaving the skins on, cut each banana length wise and then again in half crosswise. Make a dessert rub consisting of cinnamon, sugar and a pinch of salt. Sprinkle the rub onto the cut sides of the banana and let sit for 5 minutes.

Grill them, cut side down, on a very clean cooking grate on medium-low direct heat just long enough to get grill marks, about 1-2 minutes.

Turn them over with a pair of tongs and move them to an area of the grill with indirect heat.

When the skin starts to pull away from the flesh of the banana, they’re finished.

Remove the peel and serve with vanilla ice cream, dulce de leche, and a little sprinkling of the dessert rub. Serve with rum??

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Grilled Fish Kabobs with Cherry Tomatoes

fish kabob

Ingredients:

1 pound skinless swordfish

1 pound skinless salmon

24 cherry tomatoes

1 cup lightly packed fresh basil

1/2 cup olive oil

1 clove garlic

Salt and pepper

Method:

Step 1

Heat grill to high. Cut swordfish and salmon into 24 cubes (about 1 1/2 inches each); thread against the grain on 8 skewers, alternating with tomatoes.

Step 2

In a blender, puree basil, oil, and garlic until smooth. Season with salt and pepper. Reserve half.

Step 3

Brush kabobs with half of basil oil; season with salt and pepper. Grill until fish is opaque, 6 to 10 minutes, turning occasionally. With a clean brush, coat kabobs with reserved basil oil. Serve immediately.

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Pork, Apricot, and Red Onion Kebabs

kebab pork apricot

Ingredients:

Vegetable oil, for grates

1/4 cup apricot jam

1/8 teaspoon cayenne pepper

Coarse salt and ground pepper

1 pork tenderloin (about 1 pound), cut into 20 cubes (each 1 inch)

8 apricots (about 1 pound), pitted and quartered

1 small red onion, cut into 2-inch wedges, layers separated

Method:

Step 1

Heat grill to medium; lightly oil grates. Soak four 12-inch wooden skewers in a shallow dish of water for 15 minutes (or use metal ones).

Step 2

Make basting sauce: In a small saucepan, heat jam, cayenne, and 1 tablespoon water over medium-low until jam is liquefied; season with salt and pepper.

Step 3

Onto each skewer, alternately thread 5 pieces of pork with 8 of apricot and 4 of onion, beginning and ending with pork. Grill kebabs, turning occasionally and brushing with basting sauce, until pork is cooked through and apricots begin to char, 12 to 14 minutes.

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Red Onion, Pork, and Pineapple with Sriracha-Pineapple Marinade

kebab pineapple

Ingredients:

2 cups pineapple juice

1/4 cup vegetable oil, plus more for grill

2 to 4 tablespoons Sriracha sauce

Salt and pepper

1 1/2 pounds pork tenderloin, cut into 1 1/2-inch pieces

2 small red onions, sliced into 3/4–inch rings

1 pineapple, cut into 1 1/2-inch pieces

Method:

Step 1

In a small pot, reduce pineapple juice to 1/2 cup over medium-high, about 20 minutes. Let cool.

Step 2

Combine pineapple juice, oil, Sriracha, and 1 teaspoon salt. Reserve and refrigerate about 1/4 cup of marinade. Transfer remaining marinade to a zip-top bag and add pork and toss to coat. Refrigerate 8 hours (or up to overnight).

Step 3

Heat a grill or grill pan to medium-high. Clean and lightly oil hot grill. Thread some skewers with pork, others with onion, and others with pineapple. Season with salt and pepper. Grill pineapple skewers for 6 to 9 minutes, pork skewers for 9 to 12 minutes, and onion skewers for 12 to 15 minutes, turning all skewers frequently and brushing with reserved marinade.

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Grilled Corn, Avocado and Tomato Salad with Honey Lime Dressing

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Ingredients:

1 pint grape tomatoes
1 ripe avocado
2 ears of fresh sweet corn
2 tbsp fresh cilantro, chopped

 HONEY LIME DRESSING

Juice of 1 lime
3 tbsp vegetable oil
1 tbsp honey
Sea salt and fresh cracked pepper, to taste
1 clove garlic, minced
Dash of cayenne pepper

Method:

Remove husks from corn and grill over medium heat for 10 minutes. The corn should have some brown spots and be tender and not mushy. Cut the corn off the cob then scrape the cob with the back of your knife to get the juices. Set aside and let cool. Slice the tomatoes in half. Dice the avocado and chop the cilantro.

Add all the dressing ingredients in a small bowl and whisk to combine. Set aside.

Combine the sliced tomatoes, avocado, cilantro and grilled corn and honey lime dressing and mix gently so everything is evenly coated. Be careful not to mash the avocados. Let the salad sit for 10-15 minutes to let flavors mingle. Enjoy.

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Sausages with Orange, Olive and Sweet Onion Relish

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Ingredients:

4 large (about 1 1/2 pounds total) sweet or hot Italian sausage links.
2 tablespoon(s) olive oil
2 oranges
1/4 sweet onion, finely chopped
1/4 cup(s) small pitted green olives, quartered
1/4 cup(s) roughly chopped fresh flat-leaf parsley
Kosher salt
Pepper
4 rolls

Method:

Heat a grill, grill pan, or skillet to medium-high heat. Coat the sausages with 1 tablespoon oil and cook, covered, turning occasionally, until just cooked through, 12 to 15 minutes.

Meanwhile, cut away the peel and white pith of each orange. Working over a bowl, cut the orange into segments, the bowl will catch any juices. Cut the segments into 1/2 inch pieces.

Add the onion, olives, parsley, remaining tablespoon oil, and a pinch each salt and pepper to the bowl and gently toss to combine. Serve the sausages in the rolls and top with the relish.

Optional:  Sausage Switch: Try this tasty topping with andouille or fresh chorizo.

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Grilled Cabbage

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Ingredients:

1 head cabbage

4 teaspoons butter

4 slices bacon

Spice mix

1 teaspoon salt

1/2 teaspoon garlic powder

1/4 teaspoon pepper

2 tablespoons grated parmesan cheese

Directions:

Cut cabbage into four wedges.

Place each wedge on a piece of doubled heavy-duty aluminum foil.

Spread cut sides with butter.

Mix spices together in a small container and sprinkle all of the mixture equally over each wedge.

Wrap bacon around each wedge.

Fold foil around cabbage, sealing each wedge tightly.

Grill cabbage, covered, over medium heat for 40 minutes or until the cabbage is tender, turning twice.

 

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Grilled Bacon-Wrapped Stuffed Jalapeños

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Ingredients:

5 strips of bacon
5-6 Jalapeños
4 oz. cream cheese
1/2 cup cheddar cheese

Option:  add crumbled up cooked sausage to cheese mix!

Or slice cocktail links in half for convenience.

Method:

Preheat grill to medium-high heat. Wash and cut the jalapeño into halves, scoop out the ribs and seeds with a spoon (leave some in if you like it spicy).

Mix together the cream cheese and cheddar cheese. Stuff each half of the jalapeño with the cheese mixture.

Cut the bacon strips in half. Wrap a slice of bacon around the jalapeño and secure it with a toothpick.

Place foil on the grill and then put your jalapeños on the foil. Cover the grill. Let the poppers cook for 10-15 minutes, checking every 5 minutes. When the bacon is cooked, take the poppers of the grill. Let them cool for a few minutes before enjoying.

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