Grilled Summer Vegetables

Grilled Summer Vegetables

(4 servings)

Ingredients:

2 medium (7-8 inches) Zucchini, sliced on bias

2 medium (7-8 inches)Yellow Squash, sliced on bias

½ cup Extra Virgin Olive Oil

2 tbsp. Italian Seasoning

½ tsp. Salt

¼ tsp. Black Pepper

Directions:

Wash and cut ½ inch slices of the zucchini and squash on the bias discarding the ends. Place the slices in a gallon zip-lock bag. In a small bowl combine the oil, Italian seasoning, salt and pepper and then pour into bag with vegetables. Seal bag and work the vegetables and seasoning mixture together and let sit for 15-30 minutes. Set the vegetables on the well oil grates of a very hot grill for 1-2 minutes to create nice grill marks. Turn the vegetables over and continue another 1-2 minutes to mark second side. Reduce heat (of gas grill) or move vegetables to a lower heated section of grill. Continue to grill vegetables until done to your desired taste. Remove and serve with the rest of your meal.

Note: If you would like, grill sliced red onions, sweet onions and/or eggplant using the same seasoning mixture. Or any other vegetable you prefer.

Ideas for Future Efforts

Grilled Ribeyes with Mushroom Topping

Grilled Ribeyes with Mushroom Topping

(4 servings)

Ingredients:

4 (8-12 oz.) Ribeye Steaks, room temperature

as needed Seasoned Salt

as needed Garlic Powder

as needed Onion Powder

as needed Black Pepper

2 tbsp. Unsalted Butter

2 tbsp. Fresh Garlic, minced

2 medium Shallots, thinly sliced

6 oz. Pancetta, small dice

8 oz. pkg. Fresh Mushrooms, sliced

6 cups Fresh Spinach, stems removed

Directions:

Season the room temperature steaks with the seasoned salt, pepper, garlic & onion powder on both sides. Place on hot (grill on high) oiled grates and cook for 2 minutes on each side. Lower grill heat to medium and continue grilling for about 5 minutes (a little longer for heavier steaks) more per side or until you reach desired doneness for your taste. Remove when done and let rest about 5 minutes before serving. While steaks are grilling heat a large saute pan over medium-high heat. Add the butter garlic, shallots and pancetta to pan and saute for 2-3 minutes. Then add the mushrooms and spinach and continue sauteing 4-5 minutes longer stirring frequently. Divide mixture over the steaks just before serving.

Note: You can use other types of steaks if you prefer.

Note: If you can find bottled bourbon sauce, try adding an ounce or two per steak to the mushroom mixture just before serving. Just heat through for a minute or two.

Ideas for Future Efforts

End of the Summer Grilling Season

Labor Day Weekend is coming up and that is the official end to the summer grilling season.  It is also 3rd in line behind the other two summer holidays (USA) for the amount of grilling going on.  I'm that the start of college and pro football seasons affects the number of picnics and backyard parties that weekend.

For my international blog friends, the other two holidays for us are; Memorial Day Weekend and 4th of July.  Memorial Day Weekend starts the summer season as schools begin to close for the summer.  the 4th of July is our Independence Day Celebration and falls almost in the middle of the summer between the other two holidays.  Memorial Day and Labor Day always fall on a Monday.  That way most Americans get to enjoy a 3-day weekend.

Speaking of international blog readers, I would like to thank you for taking an interest in my food blog.  I do hope that it is helping you.  I, also, hope that the translation link is doing a good job of putting the blog into your language properly.

I continue to have a nice Russian following and I am very happy for that.  They have been far above any other country (outside of the USA) for a long time.  However, there has been an increased number of Latvia readers in the past month.  They have actually been having greater numbers than the Russians the last few weeks.  Germany and Canada are holding their numbers and France has been increasing a little lately.  I thank all my foreign readers and ask them to help spread the blog even more in their countries.  Now back to the Labor Day Weekend blog.

Still it's an opportunity for you to have a big summer ending event with family and/or friends.  So talk to them and get planning.  Heck, if you're not going to any football games that weekend, pull the big flat screen out on the deck.  Then you can catch a game and add a little more fun to your Labor Day Weekend Event.

I have two great grilling recipes this week that will work year-round on your grill.  The first is for a "Grilled Ribeye with Mushroom Topping" and you can change out the steak for your personal favorite if you like.  The second one is for "Grilled summer Vegetables" and here I use zucchini and summer squash.  However, you can use whatever summer vegetables are available or just the ones you like best.

So enjoy them and don't let the end of summer end your grilling.  Grilled food is too tasty not to do it year-round.  You will find more recipes for grilling foods in the recipe tabs.  By sure to check them out and keep on grilling and "Happy Cooking" too.

Ham & Cheese Calzone

Ham & Cheese Calzone

(4 calzones)

Ingredients:

1 ½ cups Ricotta Cheese

¾ cup Cooked Ham, small dice

6 medium Fresh Tomatoes, peeled, seeded & diced

8 large leaves Fresh Basil, chopped

1 cup Mozzarella Cheese, shredded

4 tbsp. Parmesan Cheese, grated

to taste Salt & Black Pepper

1 recipe Pizza Dough (see note)

as needed Extra Virgin Olive Oil, for brushing

Directions:

In a large bowl, combine the cheeses, ham, tomatoes and basil. Season with the salt and pepper and be sure the mixture is well combined. Take your pizza dough and divide into 4 equal portions and make balls. Roll each ball out to a ¼ inch thickness. Divide the filling evenly for the 4 discs, placing each portion on half the circle leaving a 1 inch border on outside. Spread filling out as needed to achieve. Now fold the other half over the filling and crimp the edges of the dough together using your fingers to seal. Place calzones on a lightly oiled cookie sheet and brush tops with olive oil. Put into a 475 degree pre-heated oven for 15 to 20 minutes or until top is golden brown and dough has puffed. Let cool a few minutes before eating.

Note: Dough recipe is on my blog (www.cabanaboycooks.blogspot.com) under the “Homemade Pizza” recipe.

Note: You can change out the ham with cooked sausage or ground beef crumbled up. Also pepperoni would work. I'd chop it up a little so it mixes better in filling.

Ideas for Future Efforts

Pizza with Onions & Black Olives

Pizza with Onions & Black Olives

(1 pizza)

Ingredients:

6 tbsp. Extra Virgin Olive Oil, divided

4 medium Yellow Onions, thinly sliced

to taste Salt & Black Pepper

1 recipe Pizza Dough (see note)

1 ¾ cups Mozzarella Cheese, shredded

32 Black Olives, pitted & halved longways

3 tbsp. Fresh Parsley, chopped

Directions:

Using half the oil in a large saute pan over low heat, cook onions until translucent and beginning to brown (about 15 minutes) stirring as needed. Season with salt and pepper to taste. Top prepared pizza dough with onions spreading evenly and leaving the edge uncovered. Sprinkle the cheese evenly over the onions and top with the sliced olives. Bake in a 475 degree pre-heated oven for 15 to 20 minutes or until crust is golden brown and cheese is bubbling. Let rest a few minutes before cutting.

Note: See my “Homemade Pizza” recipe on my blog (www.cabanaboycooks.blogspot.com) for the pizza dough process.

Note: If you don't like black olives, then use your favorite ones. I like a mixture of the black with some green olives too.

Ideas for Future Efforts

Part 11 of Italian (Pizza) Cooking

I'm not sure about it in Italy or the rest of the world but in the USA, when you mention Italian food it's "Pizza" that first comes to mind.  My first memory of pizza form a pizza shop/restaurant was in the early 60's in high school.  It's a great memory too.  The place was called Elfredo's and it was the only one in town.

Now I remember eating pizza at home growing up.  My mother would make it on cookie sheet pans and we would have cut squares of pizza for a slice.  I don't remember if she made the dough from scratch or not.  She baked just about everything we had at home so I believe so.  It was good pizza and I believe that's when I got hooked.  Pizza is one of my favorite foods today and so I need to control myself not to over do it.

There are all types of pizzas and everyone has their favorite and I'm just talking crust for so.  New Yorkers like their thin and want to fold it over.  In Chicago it's deep dish. I think most pizza joints usually offer it 3 ways, thin crust, hand tossed (an in between thickness) and deep dish.  Over the years I've loved all three.  Today, however, I'm prone to a thin crispy crust.  But I won't turn down a thicker crust if offered.

Crusts are really pretty easy to make and most are made of the same basic ingredients. That's yeast, water, flour, sugar and salt.  I know of some recipes for pizza dough that include shortening too.  Some people even flavor their dough with garlic, cornmeal and other fresh spices and herbs.  I'm more of a basic pizza dough person.  The thing is to fine the dough recipe you like for ease of making and because it taste good to you.  Then stick with it.  The recipe I use for pizza dough is already on the blog.  It's the Homemade Pizza one from the "Entrees" recipe file.

Pizza sauce is another ingredient to a pizza that runs the gamete for variety.  Most old school Italians just use fresh tomato puree.  Of course they pick the best tomatoes to make it.  Other tomato based sauces will have olive oil, garlic, oregano, basil or other ingredients in them.  Again it goes back to what meets your taste desires.  Usually the simpler it is the better.

But you are not limited to just tomato based sauces.  People today use Alfredo sauce, pesto, olive oil and garlic sauce (or each alone) and even no sauce.  In fact, one of the recipes this week calls for no sauce.  That recipe is for "Pizza with Onions & Olives" and it will surprise you.  Here again use your imagination and find ones you like, as you don't have to use only one sauce your whole life.

Once you have the crust you like with your favorite sauce, you have to start thinking toppings.  In the USA the number one pizza topping is "Pepperoni" and for me it's the only one I don't care for.  Actually it doesn't agree with me so I avoid it.  Your crust with it's sauce is like your own canvas to paint.  If you are into meat, pick the ones you like.  However, with meats it is best to use cooked as apposed to raw.  The raw ones can cause your pizza to be extra greasy.  As for vegetables to put on a pizza, fresh are better than canned or frozen by far.  The trick to the meats or vegetables is to make them small in size.  Pizzas cook quickly and so you want the toppings to be able to cook in that same time frame.  Remember some toppings can go on after the pizza has finished baking.  The "Taco Pizza" would be a great example of that.

You can't have pizza without cheese.  I suppose you could but why would you want to do that (vegan only in my mind).  Mozzarella is far and away the number one cheese of choice on a pizza.  But you're not limited to just that.  Try other cheeses as you experiment to find your ultimate personal favorite pizza.  You don't have to stick to just one cheese either.  Mixing cheeses is a good thing.  Remember that some cheeses go better with certain ingredients than others.

The baking of pizzas is just as important to a successful pie as any of the ingredients. First, what type of oven are you using for your pizza?  There are several choices although the standard oven in a normal kitchen accounts for the largest percentage.  But more and more people are putting pizza ovens in their backyards.  Even with these ovens, are you using a wood-fired one or some other fuel source?  A lot of people are also using their backyard grill to cook the pizza.

I'm going to say that 425 degrees is about the lowest temperature you should use for any pizza.  You are really better off baking thin crust pizzas around 475 to 525 degrees. These pizzas should be placed directly on the oven rack or a pizza stone that has been in a pre-heated oven for about 30 minutes.  This helps give you that crispier crust you look for in a thin pizza.  Those wood burning ovens get even hotter and usually have the heat coming from one side.  You need to watch those pizzas closely and turn them during the baking process as needed.  Deep dish pizzas should go at the lower end of the heat range.  You don't want to burn the outside before getting the inside done.  Recipes have cooking times on them but with pizza you want to keep checking on them.  It doesn't take long to go from almost done to over cooked and burnt.

My second recipe this week is for a calzone.  That is basically a covered pizza or an Italian sandwich.  This recipe is for a "Ham & Cheese Calzone" and it is good.  So "Happy Cooking" until the next time.

Chicken Curry over Rice

Chicken Curry over Rice

(4-6 servings)

Ingredients:

1 tbsp. Olive Oil

1 small Yellow Onion, thinly sliced

2 tsp. Curry Powder

½ cup Plain Yogurt

¾ cup Heavy Whipping Cream

½ tsp. Salt

¼ tsp. Black Pepper

1 (14.5 oz.) can Diced Tomatoes, drained (optional)

Warm Chicken Meat from a Rotisserie Chicken, pulled & chopped

4 cups Cooked Rice (your choice)

¼ cup Fresh Cilantro Leaves, rough chop

Directions:

In a medium sized saute pan heat the oil over medium heat. Add the onions and saute for 5-7 minutes stirring as needed. Stir in the curry powder and continue for another minute. Now mix in the yogurt and cream after lowing the heat to a simmer. Stir in the salt and pepper (tomatoes if using too) and heat through. Then remove from the heat. To serve, fill individual bowls with rice and top with the chicken. Now ladle on the curry sauce and garnish with the cilantro leaves and enjoy.

Note: If you want a little heat in curry just add some cayenne pepper or diced fresh jalapeno pepper.

Ideas for Future Efforts