Pizza Night . . .




Same Dough Recipe as before, 11/17/2014. Just another Pizza Night with my Daughter!




One Pot Cheesy Smoked Sausage & Pasta Skillet . . .

One Pot Cheesy Smoked Sausage & Pasta Skillet


Recipe adapted from:



• 2 tablespoons EVOO
• 1 14 oz. Smithfield Hickory Smoked Sausage (made with Turkey and Pork), sliced
• 2 cups diced Onion
• 2 tablespoons minced Garlic
• 2 cups Chicken Broth
• 1 14.5 oz. can Diced Tomatoes
• 1 cup 2% Milk
• 8 oz. dry Pasta (any small pasta will do)
• 1 teaspoon Salt
• 1 teaspoon Tellicherry Pepper
• 1 cup shredded Sharp Cheddar
• 1 cup shredded Vermont Sharp Cheddar Cheese
• 1/2 cup chopped Scallions



1. Add olive oil to a 4-5 quart sauté pan over medium high heat. Add onions, garlic, and sausage and cook until lightly browned.

2. Add chicken broth, tomatoes, milk, pasta, and seasonings. Bring the mixture to a boil, cover, and reduce heat to low. Simmer for about 15 minutes, or until pasta is Al dente.

3. Turn off the heat and stir in cheese, but leaving a little to sprinkle on top. Cover for about five minutes to allow cheese to melt. Top with sliced scallions and serve.

4. Makes about 4 servings.



Grilled T-Bone Steak with Skewered Brussel Sprouts & Baby Kale . . .


Brussel Sprouts and Baby Kale Marinade:

• 1 pound Brussels Sprouts
• 1/2 Pound Baby Kale
• 4 tablespoons Olive Oil
• 2 tablespoons Garlic Powder
• 2 tablespoons Onion Powder
• 1 tablespoon Smoked Paprika
• 2 teaspoons Kosher Salt
• 1/4 teaspoon freshly ground Black Pepper

– – – – – – – – – – – – – – – – – – – –

Steak Marinated in Bill’s Bug Juice™:…/grilled-ribeye-steak-marinat…/1374

Smoked St Louis Style Pork Spare Ribs . . .


Recipe Courtesy of BBQ Pit Boys:


The ingredients you’ll need:


2 tablespoons paprika
3 teaspoons whole black peppercorns
2 teaspoon coriander seeds
2 teaspoon cumin seeds
2 teaspoon garlic powder
2 teaspoon onion powder
1/2 teaspoon cayenne pepper
4 tablespoons kosher salt
1/3 cup spicy brown mustard


4 cups ketchup
1 cup water
2/3 cup apple cider vinegar
1/3 cup brown sugar
4 tablespoons yellow mustard
2 tablespoon onion powder
2 tablespoon garlic powder
1/2 teaspoon cayenne



Combine all ingredients in a saucepan over a low heat. Stirring
occasionally and simmer for 20 minutes. Sauce should be thin, but not

Roasted Garlic Chicken Caesar Pizza . . .






A quality Caesar Dressing from the refrigerated section of your local supermarket (Marzetti Simply Dressed Caesar Dressing)

1 Bulb of Roasted Garlic.

Grilled or Roasted Chicken – Dark Meat Preferable (Left over Chicken works fine)

Grape Tomatoes

Chopped Green Onions (Optional)



Monterey Jack

Sharp Cheddar Cheese

Parmesan Cheese

Fresh Ground Tellicherry Pepper to taste

Kosher Salt to taste




2 teaspoons Active Dry Yeast

3 tablespoons Vital Wheat Gluten (Bob’s Red Mill Gluten Flour)

1 tablespoon Honey (Local)

1 cup Warm Water 120 degrees

1 tablespoon Kosher Salt

2 tablespoons Extra-Virgin Olive Oil

3 cups 00 Flour, plus more for dusting (Antimo Caputo Chef’s Flour Tipo 00)




Fill a 10-inch sauté pan in an even layer with peeled cloves of garlic, about 3-4 heads and cover with about a tablespoon of extra virgin olive oil.  Bring to a simmer over medium-low heat.  As soon as the oil starts to bubble (twinkle), turn the heat down a bit.  Gently cook the cloves of garlic until golden brown and soft, about 30 minutes. Let cool, cut into uniform large slices, and set aside.

In the bowl of a standing electric mixer fitted with dough hook combine the yeast, honey, and warm water; stir gently to dissolve. Let the mixture stand until the yeast comes alive and starts to foam, about 5 to 10 minutes.

Turn the mixer on low and add the salt and 2 tablespoons of olive oil. Add the 00 Chef’s and Gluten flour, a little at a time, mixing at the lowest speed until all the flour has been incorporated. When the dough starts to come together, increase the speed to medium; stop the machine periodically to scrape the dough off the hook. Get a feel for the dough by squeezing a small amount together: if it’s crumbly, add more water; if it’s sticky, add more flour – 1 tablespoon at a time. Mix until the dough gathers into a ball, this should take about 5 minutes.

Turn the dough out onto a lightly floured surface and fold it over itself a few times; kneading until it’s smooth and elastic. Form the dough into a round and place in a lightly oiled bowl, turn it over to coat. Cover with plastic wrap or a damp towel and let it rise in a warm spot (i.e. over a gas pilot light) until doubled in size, about 1 hour. This is a good time to stick a pizza stone in the oven and preheat them to 500 degrees F. I use Baking Steel which cuts the cooking time to about 6 minutes.

Once the dough is domed and spongy, turn it out onto a lightly floured counter. Roll and stretch the dough into a cylinder and divide into 3 equal pieces. Cover and let rest for 10 minutes so it will be easier to roll out.

Roll or pat out a piece of dough into a 12 inch circle, about 1/8-inch thick. Dust a pizza paddle with flour and slide it under the pizza dough. Brush the crust with a thin layer of Caesar Dressing. Top the pizza dough with Mozzarella, Provolone, Monterey Jack, Roasted Garlic, Chicken, Grape Tomatoes, Cheddar Cheese, and Parmesan.

Slide the pizza onto the hot stone in the oven and bake for 12 to 15 minutes, until the crust is golden and crisp. Sprinkle with chopped Green Onions. Salt and Pepper to taste.


Repeat with the remaining dough.

Eggplant Parmesan Sliders . . .


Recipe Courtesy of:

– – – – – – – – – – – – – – – – – – – –


2 medium eggplants (about 2 1/2 pounds total)
1 cup all-purpose flour
3 eggs, beaten
2 cups Italian-style breadcrumbs
1 lb. fresh mozzarella cheese, sliced into rounds
Vegetable oil, for frying
2 cups tomato sauce, store-bought or homemade
2 dozen brioche slider rolls

Special Equipment: 3-inch round cookie cutter


Slice the eggplants lengthwise into ½-inch thick slices, then use the cookie cutter to cut out two rounds from each of the slices.

Place the eggplant rounds in a colander and toss them with 1½ teaspoons salt. Let them drain in the colander over a bowl in the sink for 45 minutes to remove excess moisture.

Bread the eggplant rounds in batches by coating them in the flour, then the eggs and then the breadcrumbs.

Heat a large skillet over medium heat and add enough oil to liberally coat the bottom of the pan. Pan-fry the breaded eggplant rounds in batches for 2 to 3 minutes, flipping them once until both sides are golden brown. Remove the cooked eggplant rounds and immediately transfer them to a paper towel-lined plate. Continue the pan-frying process, changing the oil as necessary, until all of the rounds are cooked.

Halve the brioche slider rolls and add 1 tablespoon of tomato sauce to the bottoms of the rolls. Stack an eggplant round atop the sauce, top it with another tablespoon of sauce and a piece of sliced mozzarella. Repeat the assembling process with all of the buns, transferring them to a cookie sheet lined with parchment paper.

Turn your broiler to high and carefully slide the cookie sheet under the broiler just long enough until the cheese melts. Immediately cap off the sliders with the tops of the buns and serve.

Return top