Recipe(tried): This Weeks Winners

*** This Weeks Winners ***

# 1 - Homemade pizza

I've been working at trying to perfect my homemade pizza. I think I finally made head-way. I made the dough for the c crust 2 days ago, I baked the crusts partially and then I cooled them and refrigerated them until needed. Then I took them out the day of cooking, let them come to room temp. At serving time, I put them on a hot pizza stone and baked them for 8 minutes with the toppings on it. Great pizza.

For toppings I used some red pesto (pesto sauce made with sun-dried tomatoes, basil, pine nuts, salt, olive oil, parmesan cheese and other herbs. I also put on some fresh basil, fresh tomatoes and 2 kinds of cheese. Here is the recipe I used:

Julia Child's Pizza Dough
Recipe By : Bread Machine List 6/99
Serving Size : 4

1 1/2 tsp bread machine yeast
3 cups all-purpose flour
3/4 cup milk
2 tbsp olive oil
1/2 cup lukewarm water
1 1/2 tsp salt
pinch sugar

Place all ingredients except water in a food processor. Pulse to mix well. Then turn machine on and drizzle the water in until it forms a ball. Let the ball go around a few times in the machine to knead it a bit.

Remove dough onto a floured surface and knead well for a few minutes until elastic. Place in a greased bowl and let rise until doubled. Remove from bowl and punch down. Cut into 2 pieces and roll out into 4 medium size crusts, enough to feed 4 people.

Turn oven on and preheat at 400 F for 30 minutes, if using pizza stone. If no stone, preheat oven to 400 F for 10-15 minutes. Place pizza crust on the back of a baking sheet that has been covered with a sprinkling of cornmeal. Place in oven and bake for 8 minutes. Remove and cover with toppings. Place back in oven and bake for 8 more minutes until crust is golden and cheese is bubbly. - - - - - - - - - - - - - - - - - -

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# 2 - Cincinnati-Style Chili

I took this recipe off a disk I had and had held it for awhile. Then I decided to finally make it. Since I've never had cincinnati-style chili before, i didn't know what to expect. It was unusual for someone who had only had the regular kind with or without beans, garnished with cheese, scallions and stuff like that. Well, it was delicious and a one-pot meal. Nothing else necessary when you have it "five way". Really good and fun.

Cincinnati-Style Chili
Recipe By : Gourmet, December 1992
Servings: 6

1 1/2 onions -- chopped
3 cloves garlic -- minced
1 1/2 tbsp vegetable oil
2 lb ground beef chuck
1/3 cup chili powder
1 tbsp sweet paprika
1 tsp ground cumin
1/2 tsp ground coriander
1/2 tsp ground allspice
1/2 tsp dried mexican oregano -- crumbled
1/4 tsp ground cayenne
1/4 tsp ground cinnamon
1/8 tsp ground cloves
1/8 tsp ground mace
1 bay leaf
1 1/2 cups water
1 8 oz can tomato sauce
1 tbsp red wine vinegar
1 tbsp molasses
Garnishes:
spaghetti
kidney beans
grated cheddar cheese
oyster crackers

In a large heavy kettle or dutch oven, cook the onions and garlic in the oil over moderate heat, stirring, until the onions are softened, add the beef, and cook the mixture, stirring and breaking up the lumps, until the beef is no longer pink. Add the chili powder, paprika, cumin, coriander, allspice, oregano, cayenne, cinnamon, cloves and mace and cook mixture, stirring, for 1 minute. Add the bay leaf, water, tomato sauce, vinegar and molasses and simmer the mixture, uncovered, stirring occasionally and adding more water if necessary to keep the beef barely covered, for 2 hours, or until it is thickened but soupy enough to be ladled. Discard the bay leaf, season with salt and pepper.

The chili can be frozen at this point or made 4 days in advance, cooled, uncovered, and kept covered and chilled. Serve the chili as is, or in the traditional Cincinnati "five way style - Ladle the chili over the spaghetti and top it with the beans, onion, cheddar and oyster crackers.

Makes about 4 cups, serving about 4

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# 3 - Pasta w/Clam Sauce

I am always on the look-out for a new, quick version of pasta with white clam sauce. Since I don't have the ability to buy fresh clams and don't have the room to store them, I always use canned chopped clams. They work very well. If you don't cook them too long, they don't get tough. This particular version was terrific and very quick to put together. This will be made again and again.

Garlic & Herb Linguine w/White Clam Sauce
Recipe By : Celebrity Dish Magazine, 1/2000, p. 56
Servings: 3

3/4 lb dried linguine
1 tbsp salt
1 tsp all-purpose flour -- * see note
1/2 tsp dried basil
1/2 tsp dried oregano
1/2 tsp dried thyme
1/4 tsp crushed hot pepper flakes
1/8 tsp black pepper
1/4 cup extra-virgin olive oil -- ** see note
4 cloves garlic -- halved & thin slice
2 6.5 oz cans chopped clams -- in juice
1/3 cup clam juice from can -- or cooking water

Cook the linguine in 4 qt of boiling water with 1 tbsp salt until tender but still firm, about 10 minutes (my pasta was 6 minutes).

Meanwhile, in a cup, mix flour with herbs, hot pepper and black pepper. In a saucepan, heat oil. Add garlic and cook over medium heat 1-2 minutes, until soft but not brown. Add seasoned flour and cook, stirring, until garlic is golden (but not burned) around edges, approx 1-2 minutes more.

Add clams with their juice and extra clam juice or scoop of cooking water (1/3 cup) from pasta. Bring to a boil, stirring. Reduce heat adn simmer 2 minutes. Season with salt and pepper to taste.

When pasta is done, drain and immediately transfer to a large bowl. Pour clam sauce over pasta, toss and serve.

NOTES : Risa's notes:

* I didn't think that 1 tsp flour did anything to thicken the sauce so I added an extra tsp.
** I used 1/8 cup olive oil. Thought 1/4 cup was way too much. Worked out well.

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# 4 - Adaptation of Chez Panisse recipe for GF Grill

After reading the Chez Panisse Cafe Cookbook, I decided that some of the grilling recipes could be adapted to the GF Grill very easily. Make the sauce on the side, grill on the GF and then serve. This is an adaptation of a famous french dish, steak au poivre, but I did it with chicken breasts. Came out moist and yummy but very spicy. I served it with a roasted potato salad that I got from Hometown Cooking Magazine. Great meal and very quick (made salad in the afternoon).

Grilled Chicken Breasts Au Poivre (GF Grill)
Recipe By : Chez Panisse Cafe Cookbook by Alice Waters, p. 200-201
Servings: 6

6 large boneless skinless chicken breast halves -- skin on
2 chicken legs
extra-virgin olive oil
1/2 cup white wine
2 qt chicken stock
2 sprigs parsley
2 thyme branches
2 cloves garlic
salt
Optional:
red wine vinegar

For sauce: Remove the fillets from the chicken breasts. With a cleaver, chop each leg into 4 pc (I didn't do this). In a large, deep saucepan, brown the chicken leg pieces and the fillets in a little olive oil. When they are well browned, deglaze with the white wine and cover with the chicken stock. Bring to a boil, reduce to a simmer, and add the parsley, thyme, garlic and 1 tsp of peppercorns. Simmer 1 hour, then strain, reserving the cooked meat for another purpose, like ravioli stuffing. Skim off the fat. Reduce the broth until rich and slightly thickened; only about 1-1/2 cups should remain. The sauce can be prepared several hours ahead, or the day before.

Preheat the GF Grill. While preheating, carefully pound the chicken breasts to flatten them slightly. Crack the rest of the peppercorns in a mortar & pestle or crush them on a cutting board with the bottom of a heavy pan (cast iron is perfect). Coat the breasts lightly with olive oil and season with salt and cracked peppercorns. When the GF is ready, spray with some olive oil spray and place chicken breasts on grill. Spray tops of chicken and close. Cook for 4 minutes. Remove to platter.

Warm the sauce, check for seasoning, and add a few drops of red wine vinegar, if you wish. Serve the breasts whole or slice each one diagonally into 4 thick slices. Spoon on the sauce and serve.

NOTES : Variation: Use same seasoning and same sauce but use rare-grilled tuna steaks and also guinea fowl breasts. When using guinea fowl, add a little allspice and bay to the cracked peppercorns to augment the gamy flavor. Add green peppercorns to the sauce.

Roasted Potato Salad
Recipe By : Hometown Cooking, August 2000, p. 79
Servings: 10

8 oz fresh green beans -- trim/cut 1.5" pc
1 head garlic
2 lb small red potatoes -- quartered
2 med red sweet peppers -- cut in lg chunks
4 green onions -- sliced
1/4 cup chicken broth
1/4 cup balsamic vinegar
2 tbsp olive oil
1 tsp fresh rosemary -- snipped

Cook green beans in boiling water for 3 minutes. Drain; place in ice water to cool. Drain beans again; set aside.

Peel away the dry outer layers of skin from garlic. Leave skins of cloves intact and do not separate. Cut off pointed top portion (about 1/4") leaving bulb intact but exposing tops of individual cloves.

Place the head of garlic, cut side up, in a shallow roasting pan. Add green beans, potatoes, peppers and onion. Sprinkle with salt and pepper. Drizzle with chicken broth. Roast, uncovered, in a 400 F oven about 1 hour. Cool slightly. Press garlic paste from individual cloves into a bowl. Add vinegar, olive oil, and rosemary; stir to combine.

Transfer vegetables to a bowl. Add vinegar mixture; toss to coat. Serve warm or chilled.

Makes 8 side-dish servings or 10-12 potluck servings.

Nutritional information: Per serving: 171 calories, 4g total fat (1 g sat fat), 0mg chol, 53mg sodium, 32g carbo, 2g fiber and 4g pro.
Dietary exchanges: 2 starch, 1 vegetable, 1/2 fat.

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# 5 - Shrimp

Being such an awful day outside, I thought I would make it feel more like summer by making a "barbecued" meal. I didn't cook it outdoors but I made food that would be made outside if the weather was right. I got both recipes from Martha Stewart, not one of my favorite people, but the actual recipe was from a Kansas City barbecue joint. The shrimp dish is actually from a cookbook called Cook & Tell. It came out terrific. The beans are from Gates BBQ in Kansas City (or adapted from it) and are terrific. This was a great meal and not difficult to put together if you have the ingredients in the house (I did).

Barbecued Shrimp
Recipe By : Cook & Tell by Billy Tauzin
Servings: 10

1 cup unsalted butter -- * see note
1/2 cup olive oil
2 tsp garlic -- finely minced
4 whole bay leaves -- finely crushed
2 tsp dried rosemary leaves -- crumbled
1/2 tsp dried basil
1/2 tsp dried oregano -- crumbled
1/2 tsp coarse salt
cayenne pepper -- to taste
1 tbsp paprika
1/2 tsp freshly ground black pepper
1 tsp lemon juice -- freshly squeezed
2 lb large shrimp -- in the shell w/head
crusty baguette -- for serving

Heat the oven to 450 F. In a heavy bottomed, ovenproof saucepan, melt butter and add oil, stirring to combine. Add garlic, bay leaves, rosemary, basil, oregano, salt, cayenne, paprika, pepper and lemon juice. Cook over medium heat, stirring constantly, until the sauce begins to boil. Reduce the heat to low, and simmer, stirring frequently, 7-8 minutes. Remove from heat, and let stand at room temperature for at least 30 minutes.

Add shrimp, and stir to combine. Return to heat, and cook shrimp over medium heat until the shrimp turn pink, 6-8 minutes. Transfer saucepan to oven, and bake for 8 minutes. Remove from oven, and serve immediately with crusty baguette. Serves 10 as an appetizer.

NOTES : Risa's notes:
* I halved the recipe and quartered the amount of fat.

I served the shrimp with bbq beans and corn-on-the-cob.

This recipe has been adapted from Cook & Tell by Billy Tauzin, Jimmy and Deany Gravois. Copyright Cajun Treats, LLC.

I copied it from http://www.marthastewart.com

Barbecued Beans
Recipe By : Ollie Gates, Gates BBQ, Kansas City
Servings: 4

1 (14 oz) can baked beans
2 tbsp dark brown sugar -- firmly packed
2 tbsp molasses
1 3/4 tsp rib seasoning
2 1/2 tbsp barbecue sauce
2 dashes liquid smoke flavoring

In a cast-iron pot, combine beans, brown sugar, molasses, rib seasoning, barbecue sauce, and liquid smoke.

Cook on the grill, stirring occasionally, until hardened "crust" forms on top of beans (approx 20 minutes). Serves 4

NOTES : From http://www.marthastewart.com

Risa's note: I served the beans with barbecue shrimp and corn-on-the-cob.

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# 6 - Quick Pork Chops & Roasted Vegetable Salad

I made a very easy dinner. In the a.m., I roasted the vegetables for the salad, before it got too hot outside. Then I rubbed some rib rub into the pork chops and refrigerated them. When it was time for eating, I chopped some herbs for the salad, made the "dressing", dressed the salad and served it, heated up the GF Grill and then made the chops. They came out terrific and the salad was really delicious. Great meal.

RisaG's Quick Pork Chops (GF Grill)
Recipe By : RisaG
Servings: 3

3 pork chops -- center cut
rib rub seasoning mix -- * see note

Early in day, rub some rib rub into the chops. Let them sit in the refrigerator until ready to cook. About 1/2 hour before cooking, remove from refrigerator and let sit at room temp, covered.

Preheat GF Grill. When hot, spray grill with cooking spray. Place chops on grill. Cover and cook for 6 minutes. Remove and let sit for a few minutes.

Serve with some type of salad or grilled potatoes, corn on the cob, anything like that.

NOTES : Risa's notes:
* I used a rub mix that I got from Paul Kirk's Championship Barbecue book. If you don't have that book, use some salt & pepper or some of your favorite herb seasoning mix. Add a little paprika to it for some color. Either way, great chops.

Roasted Vegetable Salad with Feta Cheese
Recipe By : RisaG
Servings: 4

1 med white eggplant -- cut in 1" cubes
1 med zucchini or yellow squash -- cut in 1" cubes
1 med onion -- quartered
1 med red sweet pepper -- cut in 1" cubes
1 med yellow sweet pepper -- cut in 1" cubes
2 plum tomatoes -- cut in 6 pc each OR
handful grape tomatoes -- make slit in each
4 cloves garlic -- unpeeled
1/2 tsp salt
1/4 cup olive oil
1 cup feta cheese -- crumbled
fresh herbs -- chopped

Preheat oven to 350 F. Place all vegetables, except tomatoes, in 13x9" baking pan. Sprinkle with salt. Drizzle with oil; toss to coat. Bake for 45 minutes, stirring occasionally during cooking. Place tomatoes in separate baking dish, sprinkle with salt, drizzle with oil and bake at same temperature for 45 minutes. Transfer garlic into small bowl to cool. Transfer rest of vegetables to a large serving bowl. Set aside to cool a bit.

In small bowl, combine feta cheese, roasted garlic cloves, olive oil and salt. Mash garlic into cheese mixture. Pour over warm vegetables. Taste for seasoning. If needed, sprinkle with salt and pepper.

Before serving, let salad come to room temperature for 30 minutes, if desired. Sprinkle with chopped herbs, and black pepper. Makes enough for 4 people to eat well.

NOTES : Risa's notes:
If you don't want to roast the vegetables indoors, place on grill, off the direct heat and grill all vegetables, minus garlic, until blackened in spots. Make sure not to cut vegetables into small pieces, leave in large pieces and grill. When they are cooked, remove and cut into small pieces. Then continue recipe.

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# 7 - Chili Verde (crockpot)

This recipe was originally supposed to be done on the stovetop but I thought I would adapt it for the crockpot. I did a bit of the cooking on the stovetop and then transfered the mixture to the crockpot and continued the cooking. Came out terrific.

Vegetarian Chili Verde (crockpot)
Recipe By : RisaG
Servings: 4

1/2 lb dried pinto beans
3 dried Anaheim chiles -- soaked
2 poblano peppers -- roasted/peeled
2 jalapeno peppers -- sliced vertically
1 tbsp canola oil
1 white onion -- chopped fine
2 cloves garlic -- minced
1 tsp ground cumin
1 tsp ground coriander
1 tsp mexican oregano -- crumbled
1 lb tomatillos -- husked & chopped
1 cup corn kernels -- fresh or frozen
1/2 green bell pepper -- chopped fine
1/8 cup unsalted pumpkin seeds -- hulled & chopped
1 tbsp tequila -- optional
juice of 1/2 lime
3/4 tsp salt
black pepper -- to taste
1/4 cup cilantro -- chopped
1 tbsp sour cream

Start recipe on the stovetop:

Preheat nonstick skillet, over medium-high heat. Saute onions and garlic untill translucent. Chop anaheim and poblano chiles.

Roast jalapeno peppers. Place in a brown paper bag. Let steam. Peel. Save seeds if you want the chile to be hotter.

Place jalapenos in with onions and garlic. Heat through. Add all to crockpot. Then add the beans, corn, tomatillos, and spices. Cover with 1 qt water (up to 1-1/2). Switch to LOW and cook for 6 hours. Add tequila, lime, pumpkin seeds, and salt and pepper. Cook for another hour.In last 15 minutes, add cilantro.

To serve: mix sour cream into pot. In chili bowls or something similar, ladle in chili and dollop more sour cream on top, sprinkle on more chopped cilantro. Serve with, or over, rice.

Midwest Corn Bread
Recipe By : Celebrate Summer by Gooseberry Patch, p. 64
Servings: 6

1 cup yellow cornmeal -- stone-ground pref
1/4 cup sugar
1 cup all-purpose flour
4 tsp baking powder
1/4 cup vegetable oil
2 eggs
1 cup milk

Preheat oven to 425 F. Grease a 9x9" baking pan. Combine cornmeal, sugar, flour and baking powder. Add oil, eggs and milk and beat until smooth. Pour into baking dish and bake for 20 minutes or until golden.

NOTES : Risa's notes:
I added a touch of salt to the recipe. I find it heightens the flavors.

I also used skim milk. Don't have full-fat milk in the house.

RisaG