Chicken Shawarma

 

Chicken Ingredients: 

2 pounds chicken thighs 

shawarma spice blend:

1/2 tsp ground cinnamon

1/4 tsp cardamon

1 tsp coriander

1 1/2 tsp tumeric

1/2 tsp ground ginger

2 tsp smoked paprika

2 Tbls ground cumin

1/4 tsp cayenne

 

Chicken marinade:

Half the spice blend

2 Tbls plain Greek yogurt

2 cloves garlic crushed

2 Tbls lemon juice

3 Tbls olive oil

 

Instructions:

Marinate chicken – combine all marinade items in a large zip lock bag, massage bag to mix ingredients, add chicken thighs to bag and squish the bag to coat all the pieces of meat.  Marinate for at least 3 hours not longer than 24.  Grill chicken on medium heat grill until it reaches an internal temp of 165. 

Serve with pita, sliced tomatoes, pickled onions, shaved lettuce and yogurt sauce. 

To make yogurt sauce stir together ½ cup yogurt ¼ tsp shawarms spice, 1 Tbls lemon juice and 1 tsp olive oil.

 

Fresh pita:

Ingredients:

2 cups of flour

1 tsp kosher salt

1 tsp yeast

¾ cup lukewarm water

1 Tbls olive oil

Instructions:

Mix the dough:

In a large bowl, whisk together the flour, salt, and yeast. Add the water and oil. Stir with a spatula until a shaggy dough forms — the mixture will appear dry and unevenly mixed. Use your hands to knead the dough briefly in the bowl just until the flour is absorbed and you have a sticky ball, about 30 seconds. Drizzle a little olive oil over top, turn the dough to coat, cover bowl with a tea towel, and transfer to a warm place to rise for 1.5 hours.

Heat the oven with a baking steel or stone inside at 550. Cut a sheet of parchment paper into 6 small pieces about 6-inches square.

Turn out the dough onto a lightly floured work surface. Knead briefly to form a ball. Use a bench scraper to divide the dough into 6 equal portions. Using flour as needed to prevent sticking, ball up each portion. Let the portions rest for 30 minutes.

1.     Roll out each ball: Flatten one ball, using flour as needed, gently roll it out with a rolling pin until you have a 6-inch round — the key is to not roll too aggressively in order to prevent the air pockets from being forced out. If a round is resisting, set it aside, begin rolling out another one, and return to the stubborn one at the end. Transfer each 6-inch round to a sheet of parchment paper. Let rest for 15 minutes, covered with a tea towel.

2.     Bake the pita: When the oven has preheated, use a pizza peel to shimmy one round at a time, parchment paper and all, onto the preheated Baking Steel.  Set a timer for 2 minutes. If the pita is lightly golden, it’s done. Remove pita, transfer to a tea towel-lined bowl, and close the towel. Repeat with the remaining 3 rounds of pita.

 

Whoopie Pies

 

The cakes

1 package chocolate cake mix

1 Tbls. Extra Dark Cocoa

1 Tbls. espresso powder

1 stick butter melted

1 large egg

4 to 5 Tbls. milk

Filling

2 sticks room temp butter

2 7.5 oz jars marshmallow fluff

2 cups powdered sugar

1 Tbls. vanilla extract

pinch salt

Preheat oven to 350.  Line baking sheets with parchment paper set aside.

Place all ingredients into a large mixing bowl.  Beat with hand mixer until well combined.  If the batter is horribly stiff and difficult to blend add milk 1 Tbls. at a time until you can get all ingredients combined well.

Scoop batter onto parchment paper using a 1 1/2 inch scoop. Leave at least 2 inches space between each scoop. You might need to slightly flatten the batter with a damp finger.  Bake 10 to 12 minutes.  Let cakes cool on baking sheet for 5 minutes then move them to a cooling rack. Let them cool completely before filling.

Make filling.  Blend marshmallow fluff , vanilla and butter in mixer until completely combined.  Slowly add powdered sugar (to avoid a sugar mess) and mix until light and fluffy.

Turn cake flat side up and top with scoop of filling using a 2 inch scoop.  Top filling with second cake to make a sandwich.  Repeat with remaining cakes and filling.

If you want to mix it up you can make fluffer nutter filling instead of the vanilla filling above.

3/4 cup softened butter

2/3 cup peanut butter

2 7.5 oz jars marshmallow fluff

2 cups powdered sugar

1 tsp. vanilla extract

1/4 tsp salt

Salads and Vinaigrettes

 

St. Louis chopped salad

1 head Romain chopped in bite size pieces

1 small head Iceburg lettuce chopped in bite size pieces

Provel cheese chopped

Grated Pecorino cheese

Grated Parmesan

Pimento tapenade

Creamy Roasted Garlic vinaigrette

Bread crumbs

Toss all ingredients except tapenade.  When serving the salad top it with a small spoonful of the tapenade.

Bread Crumbs - crushed croutons

Pimento tapenade 

3 or 4 roasted red peppers

5 kalamata olives

5 Castelvetrano olives

2 tsp capers 

olive oil to make a spreadable consistency

 Creamy Roasted Garlic vinaigrette

3 bulbs of garlic

1 TBL spoon olive oil

1/4 cup white wine vinegar

2 TBL water

2 tsp Dijon mustard

1 tsp mayo

1 tsp honey

1/4 tsp Worcestershire sauce

1/8 tsp tabasco

salt to taste 

Preheat oven to 375

Cut the tops off the garlic.  Place garlic on foil, drizzle with olive oil and sprinkle with salt.  Close foil around garlic, place in oven and roast 30 to 45 minutes. Time depends on your oven.  Garlic should be slightly browned and squishy.

Squeeze garlic into blender add remaining ingredients.  Blend until smooth and creamy.

Basic Balsamic Vinaigrette

1/2 cup olive oil

1/4 cup balsamic vinegar

1 small shallot minced

1 clove garlic minced 

1 tsp Dijon mustard

1 tsp honey

salt (feel free to add black pepper)

Add all ingredients to a mason jar and shake shake shake.

Poolish Fermented Pizza Dough

 

Poolish

1 ¼ cups double zero flour

¾ cup room temperature water

½ tsp instant yeast

Dough

1 cup room temperature water

2 1/2 cups double zero flour

2 tsp sugar

1 ½ tsp salt

Preparation Poolish

In a large bowl with a wooden spoon, or in a stand mixer fitted with the dough hook, combine all of the ingredients until smooth. Cover with a damp dishcloth and let sit at room temperature for 2 hours or until doubled in volume.

Dough

Add the water to the bowl of poolish. Stir vigorously to dissolve the mixture in the water. Add the remaining ingredients and mix well. On a floured work surface with your hands, or in the stand mixer, knead the dough for 5 minutes or until smooth. Dough will be sticky work additional flour into the dough while you knead.

On a work surface and with floured hands, fold the dough over itself and form into a ball. Place the dough in a clean, lightly oiled bowl. Cover tightly and let rest at room temperature for 2 hours or refrigerate overnight.

Keeping the dough in the bowl, sprinkle the surface with flour. Turn the bowl over, letting the dough fall onto a work surface. Cut the dough into two equal pieces. With floured hands, fold each piece of dough over itself and form into a ball. Freeze at this step, if desired. Let sit for 30 minutes on the work surface before forming pizza and adding toppings.

Nutty Granola

 4 cups old fashion oats

2 cups unsweetened coconut

4 to 5 cups nuts ( I use a mix of what I have on hand, slivered or sliced almonds, cashews, and walnuts are my most common choices.  If you use roasted nuts toss them into the mix halfway through the baking time)

3/4 cup orange scented olive oil

1/2 cup honey

1 tsp salt

option add ins are ground flax seeds, sesame seeds, wheat germ

preheat oven to 275

Combine all ingredients in a large bowl.  Toss until well coated. Spread on a foil lined cookie sheet.  Bake 45 minutes.  Stir and turn the mixture every 15 minutes.  Add any additional roasted nuts at the last 15 minutes. Let cool on baking sheet.

If you would like to add dried fruit add the fruit when you serve.  

Veal Ragu

 

1 tablespoon olive oil

4 ounces pancetta, diced

1 tablespoon unsalted butter

1 small onion

1 small carrot

5 small sweet peppers

1 tablespoon fresh thyme leaves

Kosher salt

8 ounces ground veal

8 ounces ground pork

2 tablespoons tomato paste

1/2 cup red wine

1 (28-ounce) can San Marzano whole tomatoes

1 pound dried pasta

1/2 cup heavy cream

In a large pot, heat the oil and butter over medium heat. Place onion, peppers, carrot and thyme in food processor.  Grind veggies until they resemble small gravel then add to pan. Cook, stirring occasionally, until the vegetables are softened, about 10 minutes.

Increase the heat to medium-high and add the veal and pork. Cook, breaking up the meat with a spoon, until it is no longer pink. Add the tomato paste and cook, stirring, 2 to 3 minutes. Add the wine and cook until the wine is reduced by half. Add the canned tomatoes, reduce the heat to medium, and simmer, uncovered, 40 minutes; stir occasionally and adjust the heat if necessary so the sauce simmers gently.

When ready to serve, cook the pasta according to package directions. Drain. Meanwhile, stir the cream into the sauce, lower the heat, and cook 5 minutes more. Season the sauce with salt. Add the pasta to the sauce and mix well. Serve garnished grated parmesan.

Tagliatelle with Pork Ragu

 

Pork Ragu ingredients:

2 tablespoons extra-virgin olive oil, plus more for drizzling

Kosher salt

1 pound boneless country pork ribs

2 cloves garlic minced

1 large carrot, thinly sliced

1 celery stalk, thinly sliced

1 small onion, diced

4 small sweet baby peppers, diced

3/4 cup red wine

1 Tbls dried thyme

½ Tbls dried oregano

Large pinch crushed red pepper

One 28-ounce can crushed tomatoes in thick puree

tagliatelli pasta

Grated Parmesan, for serving

Pasta Ingredients:

2 cups all-purpose flour, spooned & leveled

3 large eggs

½ teaspoon sea salt

½ tablespoon extra-virgin olive oil

Instructions:

Preheat oven to 350

Heat the oil in a large Dutch oven over medium-high heat. Once the oil is hot, salt both sides of the ribs, then add to the pot and cook until golden brown, about 3 minutes per side. Remove to a plate.

Reduce the heat to medium. Add the garlic, carrot, celery, onion, bell pepper and 1/2 teaspoon salt, stir to combine and then partially cover with a lid. Cook, stirring frequently, until the vegetables are soft, about 6 minutes. Add the wine, oregano, thyme, crushed red pepper and 1/2 teaspoon salt and simmer until most of the wine has evaporated, about 2 minutes. Nestle in the browned ribs (and any accumulated juices), then add the crushed tomatoes and 1 1/2 cups of water (it's nice to rinse the tomato can out with water and then use 1 1/2 cups of that "tomato water"). Place covered Dutch oven in preheated oven and cook for 2 hours until pork is tender. 

While pork is cooking make the pasta.

Place the flour on a clean work surface and make a nest. Add the eggs, olive oil, and salt to the center and use a fork to gently break up the eggs, keeping the flour walls intact as best as you can. Use your hands to gently bring the flour inward to incorporate. Continue working the dough with your hands to bring it together into a shaggy ball.

Knead the dough for 8 to 10 minutes. At the beginning, the dough should feel pretty dry, but stick with it! It might not feel like it’s going to come together, but after 8-10 minutes of kneading, it should become cohesive and smooth. If the dough still seems too dry, sprinkle your fingers with a tiny bit of water to incorporate. If it’s too sticky, dust more flour onto your work surface. Shape the dough into a ball, wrap in plastic wrap, and let rest at room temperature for 1 hour.

Use a pasta machine to roll out the pasta.  I usually roll it to the next to the last setting.  Cut the noodles into large strips. 

Remove the pieces of pork and let them cool slightly; finely shred the meat, then stir back into the sauce. The sauce can now be served or it can be cooled down, refrigerated and reheated the next day.

Bring a large pot of salted water to a boil and add the pasta. Cook 3 to 4 minutes.

Divide the cooked pasta among bowls and top each with some ragout. Drizzle each bowl with a little olive oil, top with a generous amount of Parmesan.