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Burmese chicken stir-fry

Have you ever had Burmese food before? I certainly had not. So when I saw this recipe in Saveur (which happens to be my new favorite food magazine), I knew I wanted to try it as something totally new. Burma is a country we are familiar with in our house because Craig worked for clients there when he was working for the Public International Law and Policy Group. But being familiar with the political situation in Burma gave us no clue about the country’s cuisine. After trying this recipe, though, I would certainly like to try more.

In order to make this recipe, I had to convince myself that I was totally over my fear of too much fish sauce, which I pretty much did. I still reduced the amount a little from what was in the original recipe, but I pretty much went for it. The end result was excellent. Because it cooks entirely over high heat (this was the key technique emphasized in the stir-frying issue of Saveur in which it appeared), this stir-fry produces lots of those wonderful dark browned bits that give a dish like this so much flavor. This dish is also a nice change from the Chinese-style stir-fries I usually make, since it contains none of my usual sauce ingredients (soy sauce, sesame oil, rice vinegar, etc.). It has a great saltiness from the fish sauce, it’s spicy, and the flavors work together really well. And as a bonus, if you try it, you can say you’ve had Burmese food.

Burmese chicken stir-fry

Lightly adapted from: Saveur

ingredients

  • 1 lb. skinless, boneless chicken thighs, cut into 1″ thick strips
  • 2 Tbsp. canola oil
  • 1 tsp. cornstarch
  • Kosher salt and freshly ground black pepper, to taste
  • 1 small onion, cut into 3⁄4″ pieces
  • 2 tsp. sweet paprika (I only had smoked, so I used that, but reduced the amount to about 1 tsp. since it’s a stronger flavor)
  • 1 tsp. ground cumin
  • 2 cloves garlic, minced
  • 1  1″ piece ginger, peeled and grated
  • 1 red bell pepper,  cored and cut into 1″ pieces
  • 1 small zucchini, cut into 1” sticks (this ingredient is in the print version of the magazine, but does not appear in the online recipe for some reason. I highly recommend using it.)
  • 1 large Anaheim or poblano pepper, seeded and diced (I used Anaheim)
  • 2 Tbsp. fish sauce (due to my fear of too much fish sauce, I used about 1.5 Tbsp. Either way works.)
  • 1 tsp. chili powder
  • My additions (optional): small squirt of Sriracha sauce and dry-roasted peanuts

directions

1. Combine chicken, 1Tbsp. oil, 1 tsp. cornstarch, salt and pepper in a bowl; let marinate for 15 minutes. 

2. Combine paprika, cumin, garlic, and ginger in a small bowl and set aside. 

3. Heat a cast iron skillet (or a wok) over high heat. Add ½ Tbsp. oil. Add onions; cook until softened but not too dark, 1–2 minutes. Move onions to side; add remaining oil to center of pan. Add chicken in a single layer. Let cook without stirring for 1 minute. Continue cooking, tossing vigorously, until chicken is opaque, about 1 minute more. 

4. Add spice mixture; cook, tossing constantly, for 30 seconds. Add bell pepper and Anaheim pepper, along with Sriracha if using; cook, stirring constantly, until peppers begin to soften, 2–3 minutes. Stir in fish sauce and cook until almost all the liquid has evaporated, about 1 minute. Add zucchini and continue to cook until just tender and chicken is cooked through, 1–2 minutes. Stir in chili powder; season with salt and pepper. Serve with rice and sprinkle with peanuts if desired.

Note from Renee: This post is the first on my new, collaborative approach to this blog. Since my family loves to make good food just as much as I do, I have invited them to contribute to the site. This post comes from my parents. In the future, you’ll be able to tell who’s posting by our different user names. Enjoy!

It’s hard to beat a good burger.  So, when the Today show had a burger contest recently, and the winner was from our new home (Seattle),  we had to try the winning recipe.  Unfortunately, the strawberry season is over, so we were unable to use the delicious local berries. Next summer we will for sure, as this recipe is definitely a keeper.  Sometimes with recipes like this, it seems like the special ingredient gets overwhelmed by all the other flavors-not so with this recipe.  The strawberry flavor comes through and is perfect with the smokiness of the BBQ sauce and bacon.  The addition of fresh strawberries in the salad topping also adds to the fresh flavor.  We only made two small changes in the original recipe. First, we substituted arugula for the salad greens.  The spiciness of the arugula was great.  We also used feta instead of bleu cheese as we have a non-blue cheese eater here-but I think the bacon/ bleu cheese combo would be great. Kudos to Jaeger Stolz-he deserves the $100,000!

Strawberry BBQ Bacon Burgers

Source: Jaeger Stolz, winner of the annual “Build a Better Burger” contest

sauce ingredients

  •  1 pound fresh strawberries, sliced
  • 2 tablespoons tomato paste
  • 1 tablespoon Dijon mustard
  • 1 tablespoon red wine vinegar
  • 1 tablespoon olive oil
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon kosher salt
  • 1/2 teaspoon ground black pepper
  • Pinch of red pepper flakes
  • 1 tablespoon dark molasses
  • 2 tablespoons brown sugar

 sauce directions

 1. Add 2/3 of the strawberries to a blender, reserving the remaining berries for the salad. Add the tomato paste, mustard, vinegar, olive oil, Worcestershire sauce, salt, black pepper, and red pepper flakes to the blender and pulse until smooth.

 2. Pour the mixture into a fire-proof saucepan and place on a gas grill or on a burner over medium-high heat. Add the molasses and brown sugar and bring to a slow boil, stirring often, then remove from the heat, cover with foil, and keep warm.

 salad ingredients

  •  1/2 cup thinly sliced red onion
  • 1/4 cup red wine vinegar
  • 1/2 teaspoon salt
  • 1/2 teaspoon sugar
  • 4 cups mixed salad greens
  • 1/2 cup chopped or torn fresh basil leaves
  • Remaining sliced strawberries from making sauce
  • 4 ounces gorgonzola or or other blue cheese, crumbled
  • 1 tablespoon olive oil
  • Pinch of salt

 salad directions

 1. Combine the onion, vinegar, salt, and sugar in a small bowl and set aside at room temperature to quick-pickle the onions.

 2. Toss the greens, basil, and remaining strawberries in a bowl, cover, and refrigerate until assembling the burgers. Keep the crumbled cheese chilled until assembly.

 to assemble burgers:

ingredients

  •  2 1/4 pounds ground chuck (20% fat)
  • 2 tablespoons soy sauce
  • 1 tablespoon ground black pepper
  • 1 cup coarsely chopped fresh parsley
  • 12 strips thick-cut smoked bacon
  • 6 thick slices Gruyere cheese
  • 6 brioche hamburger buns, split

 directions

 1. Combine the beef, soy sauce, pepper, and parsley in a large bowl and mix together well, handling the meat as little as possible. Divide the mixture into 6 equal portions and form into patties, leaving a slight indention in the center of patties; this allows the final product to be more equal in thickness when finished. Set aside until grilling.

 2. Cook the bacon in a fire-proof skillet on the grill or stovetop over medium-high heat until browned. Drain on paper towels and set aside.

 3. Heat the grill to medium-high. Place the patties on the rack and cook until done to preference, 3 to 5 minutes. The top of the patty should look like it has cooked a little. Flip once and cook another 3 to 5 minutes. Top each patty with the BBQ sauce, then a slice of the Gruyere cheese. Cover the grill, and cook for 1 minute longer. Remove the patties from the grill and place the buns, cut side down, on the outer edges of the rack to toast lightly.

 4. To assemble the burgers, top each bun bottom with a patty and two strips of the bacon. Lightly drain the pickled onions, add to the mixed greens along with the crumbled cheese, and toss to combine. Drizzle the salad with the olive oil, sprinkle with the salt, and toss again lightly. Pile salad on the top of each burger. Spread a little more BBQ sauce on the toasted sides of the bun tops and place on top of the salad.

I probably haven’t yet mentioned how much I like Thomas Keller’s book Ad Hoc at Home. This is one of the few cookbooks I have seen where I feel drawn to make nearly every single recipe. The picture of this salad in the book stood out to me since I got the book last Christmas, so I finally made it as an accompaniment to bison New York strip steaks for a special dinner. This salad would be great with any simple grilled meat, and it really got me excited about burrata cheese. I had heard a lot about burrata, but I am not sure I’d ever had it before making this recipe. Burrata is a soft type of mozzarella with a creamy, almost-liquid center. Whole Foods makes it in-store, so it’s pretty easy to find. The only downside is that because it’s so soft, you have to buy a whole round – it’s not sold by the pound. This can get pricey, but if you’ve never had it before, it’s definitely worth trying. Mine came wrapped in banana leaves and plastic wrap, and I was really interested to see what it would be like inside. It’s delicious, and I am now on the hunt for other good recipes using it.

In all, this salad proves why Thomas Keller is widely considered America’s best chef. It’s composed of fairly simple ingredients, but each one gets special attention, and it’s a perfect combination of different flavors and textures. The original includes shaved red onion, but I don’t like raw onion, so I skipped that.

Broccolini and Burrata Salad

Source: Ad Hoc at Home by Thomas Keller (adapted slightly)

ingredients

  • 1 pound broccolini,  thick ends removed and remaining stems peeled slightly, as in photo above
  • 3 large cremini mushrooms, stemmed and cleaned
  • 1/2 cup black Cerignola olives (it’s pretty important to get this particular kind because they are milder than most other olives. Whole Foods carries them on the olive bar.)
  • Kosher salt and fresh black pepper
  • Burrata cheese (the smallest round you can find, but you will definitely have leftovers)
  • Extra virgin olive oil
  • Sherry vinaigrette (see recipe below)

instructions

1. Bring a large pot of water to a boil. Salt generously before adding broccolini. While water is coming to a boil, prepare a large bowl of ice water. When water boils, add the broccolini and blanch until crisp-tender, about 4 minutes. Submerge broccolini in bowl of ice water to stop the cooking, then drain and pat dry with paper towels.

2. Cut the mushroom caps into paper-thin slices. I used a sharp paring knife, but the book suggests that a Japanese mandoline also works well. Place in a small bowl.

3. Cut all 4 sides of each olive away from the pit in flat slices. Lay the slices flat-side-down and cut into thin slices, as seen in photo above.

4. Lay the broccolini in a single layer on a plate and drizzle with about 2 Tbsp. vinaigrette (see recipe below). Toss with your hands to coat. Sprinkle with additional salt or pepper if desired. Add 1 Tbsp. vinaigrette to the bowl with the mushrooms, and toss to coat, adding a bit more if needed. Move broccolini to serving platter and top with marinated mushrooms, then sliced olives.

5. Place the burrata in a small serving bowl. Using kitchen shears, cut a small X in the top of the burrata to expose the creamy center. Drizzle with a little olive oil and sprinkle with pepper. Add the bowl of burrata to the serving platter. Serve salad with tongs and a spoon for the burrata. Each person can top their own serving with the burrata.

Sherry vinaigrette

Whisk together 2 Tbsp. sherry vinegar and 2 Tbsp. red wine vinegar in a small bowl. Stream in about 1/2 cup olive oil (the dressing will still look slightly broken – do not emulsify completely), and season with salt and pepper to taste. Whisk in more olive oil if dressing is too tart. Unused dressing for the recipe above will save in the fridge.

There is something so summery about a homemade burger and fries. Plus, I recently came around to liking sweet potatoes. I never liked them in the typical sweet, marshmallow-y preparations, but it turns out that I love them made into oven fries and dipped in spicy ketchup (which I make by simply combining ketchup and Sriracha). The sweet-spicy combination is addictive, so I am always looking for new burger and sandwich ideas to serve with sweet potato oven fries. When I saw these fig-glazed burgers with caramelized onions on The Bitten Word, I added them to my menu plan for the next week right away.

My main deviation from the original recipe was to use turkey instead of beef. We no longer purchase standard commercial beef, plus I just think that poultry lends itself especially well to fruit accents. I also used sweet onion instead of red onion because I happened to be shopping at Trader Joe’s, and they only had red onions in bulk bags that week. Either would be equally tasty, but the red onions in the original are a little prettier. By the way, I thought Trader Joe’s would be a prime place to find fig preserves, but they did not have this item. I had to go to the regular grocery store, where I found it in Bonne Maman brand. I apologize for the low light in this picture – this was a late night dinner for us, so there was no natural light left. This recipe was just too good not to share, though. It’s just a great combination of flavors on a burger. If you’re looking for an unusual spin on a burger, try this one!

Fig-Glazed Turkey Burgers with Onion Jam

Adapted from: The Bitten Word, originally from Southern Living

ingredients

Onion Jam

  • 1 sweet onion, thinly sliced
  • 1  teaspoon  olive oil
  • 2 Tbsp. sugar
  • 2 Tbsp. red wine vinegar
  •  1/2 tsp. dried thyme

Burgers    

  •  Cooking spray
  •  3/4  pound  ground turkey
  •  1/2 tsp. dried oregano
  •  salt and pepper
  •  1/4  tsp.  garlic powder
  •  1 ½ Tbsp.  fig preserves
  • 2 Muenster cheese slices
  • 2  hamburger buns, toasted

instructions

1. First, prepare onion jam: Heat olive oil in a cast-iron or nonstick skillet over medium heat. Once shimmering, add onions, sprinkle with salt, and saute about 5 minutes, stirring frequently, until golden. Reduce heat to low; stir in sugar, vinegar, and thyme. Cover and cook 15-20 minutes or until onion is very tender. If onions become too dry at any point, add a little water. Set aside, covered.

2. While onions are simmering on low, prepare burgers: Spray grill pan or grill with cooking spray and heat to medium-high.  Form turkey into 2 (1/2-inch-thick) patties. Sprinkle with salt, pepper, oregano, and garlic powder.

3. Grill patties. On my cast-iron grill pan indoors, they take about 7-8 minutes per side, or 15 minutes total. They would probably cook a little faster on an outdoor grill. Once the patties are cooked through with no trace of pink, use a basting brush to brush them with the fig preserves. Let cook about 30 seconds, then top with cheese; cover and grill 1-2 more minutes, until cheese is melted. Serve burgers on buns with onion jam. I also added a little bit of mayonnaise to the bottom buns, but this is totally optional.

Summer has arrived in full force this weekend in DC. The pools are busy with all of the kids who just got out of school, and the temperatures have been in the 90s. For our second anniversary, my parents gave us a gift card to Whole Foods with the instruction to make something special (they know their daughter’s hobbies well). We went to Whole Foods yesterday, and while I had a firm plan for dinner, I knew I wanted to make dessert, but didn’t know what. Feeling the summer spirit, we quickly decided on a fruit crumble with vanilla ice cream. I asked Craig to choose the fruit, and he chose these lovely-looking sweet cherries.

As for a recipe, my favorite crumble recipe is this recipe for strawberry-rhubarb. I recently made the original dish for a wedding where the bride asked all who wanted to to make a pie for the reception (which was an excellent idea, by the way – much tastier than cake), so the foolproof nature of this recipe was on the top of my mind. For last night, I wanted to make the crumble in individual ramekins with my cherries, so I adapted it quite a bit. I am happy to say this was a success, and I am now thinking about all of the other summer fruits that would be good this way. Peaches are very high on the list – I can’t wait until they make their way up here from Georgia and South Carolina…

Individual Sweet Cherry Crumbles (makes 4)

ingredients

  • pitted and halved sweet cherries, to make 4 cups (1 quart). This took about half of the semi-standard-sized grocery store bag of cherries for me.
  • 1 1/2 Tbsp. cornstarch
  • 1 tsp. fresh lime juice
  • 1 tsp. sugar
  • 6 Tbsp. all-purpose flour (this is the same as 1/4 cup plus 2 Tbsp. if that’s easier)
  • 6 Tbsp. old-fashioned oats
  • 1/3 cup packed brown sugar (dark or light – I only had light, but I think dark would be really good in this)
  • 3 Tbsp. cold butter, cut into 6 chunks, plus more for greasing the ramekins

directions

  1. Butter the insides of 4 individual ramekins and place them on a baking sheet for ease of handling. Preheat the oven to 375.
  2. Combine the prepared cherries, sugar (you can add more or less sugar depending on the sweetness of the cherries), and lime juice in a small bowl. Toss to coat the cherries. Add the cornstarch and stir well, so that the cornstarch is mostly dissolved in the juices from the cherries.
  3. In a medium bowl, mix together the flour, oats, and brown sugar. Add the butter and cut it into the flour mixture. You can use a pastry blender, but Emeril suggests just using your hands, and I have found this to be the fastest and easiest. The topping is ready when the mixture is in fairly uniform pea-sized crumbles and there is very little loose flour.
  4. Distribute the cherries evenly between the 4 ramekins. Top each ramekin with the crumble mixture, leaving a few small spots of cherry sticking out so that they will caramelize (you may have a little leftover topping). Transfer the baking sheet with the ramekins to the oven and bake for 35 minutes, or until the filling is bubbling and the top is golden brown. Let cool (at least slightly!), and serve with vanilla ice cream.

Note: If you don’t have individual ramekins, you can certainly bake this in one pan, but I am not 100% sure what size would work well. I suspect that an 8″ square pan might be the ideal size.

wine and cheese

For our wedding last year, we received a generous and creative surprise gift from my uncle and his family: a bottle of Dom Perignon. Folks, this tasty stuff was produced in 1999, when Craig and I were but high-schoolers. Needless to say, when we received it, we knew we’d save it for a special occaision to enjoy. Luckily, we knew we had many milestones coming up alongside our one-year anniversary – around that same time (May of this year), Craig would graduate from law school, and I would graduate with my Master’s. Well, May came and went in a whirlwind, and Craig immediately became focused on studying for the Virginia Bar. Instead, we made this celebratory meal in late July, when he finished the Bar exam and I (finally) finished off my Master’s thesis.

For this meal, I knew I wanted food that would allow the champagne to shine. For a first course, I decided on some simple cheese and crackers. I love cheese, and I especially love it with wine. I asked the nice cheese counter attendant at Whole Foods what cheese he recommended with champagne, and he suggested a Pierre Robert. I didn’t mention the specific champagne in question as I didn’t want to sound like a tool, but I ended up with a pairing that was not what I was hoping for.

Before I tell you why the pairing was not ideal, let me give you context by providing our review of Dom Perignon. This champagne is extremely dry. It has an earthy taste (almost mineral-y), and it is quite fizzy – fizzier than other champagnes we’ve had. It has a few fruity notes, but mostly it is dry. This makes it fun to pair with food, but makes for different pairings than those that would work with your everyday champagne. 

The reason it did not work particularly well with this cheese is that the funkier, earthy tastes in the cheese competed with the earthy, mineral-y taste in the champagne. This cheese needs a sweeter wine. I am not making this up – even Craig, who jokes that his ability to differentiate between wines is limited to “red” and “white,” agreed that this pairing was not ideal. It was no matter, though – we enjoyed a delicious glass of champagne, then ate the cheese separately.

Luckily, our entree made for an ideal pairing with the wine:

crab strudel

This is Ina Garten’s crab strudel, and it is delicious. I knew I wanted to pair the champagne with seafood, and there is something that is just so festive and special about crab. Plus, I like its texture a lot better than that of lobster. The strudel includes a touch of curry powder, which we loved, and it seemed to go especially well with the champagne. If you are a confirmed curry-hater, however, you can use Old Bay instead. I thought the strudel also needed a topping or sauce, so I made a spicy mayo by combining canola mayo with a touch of hot chili garlic paste, salt, and a little bit of water. This added a lot to the dish, in my opinion. Next time you want something to go with champagne, make this – it would be great on New Year’s. You can also slice it into small rounds for a party appetizer.

Crab Strudel

Lightly adapted from: Ina Garten, Food Network

ingredients (I made a half recipe, but this is the full recipe – halving it is more than enough for 2 entrees)

  • 12 tablespoons (1 1/2 sticks) unsalted butter, divided
  • 2 garlic cloves, minced
  • 1 teaspoon curry powder
  • 1 pound lump crabmeat, drained
  • 1 lime, juiced
  • Kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 10 sheets phyllo dough
  • 1/4 cup plain dry breadcrumbs

directions

1. Preheat the oven to 400 degrees. Heat 2 tablespoons butter in a medium saute pan, add the garlic and cook over medium-low heat until soft, approximately 2 minutes. Add the curry powder and stir. Remove from heat.

2. Shred the crabmeat into a bowl (leaving some larger pieces) and mix with the lime juice, salt, to taste, and pepper. Add the garlic mixture.

3. Melt 10 tablespoons of butter in a small pan. Unfold 1 sheet of the phyllo dough. Brush the sheet with melted butter and sprinkle with bread crumbs. Repeat the process by laying a second sheet of phyllo dough over the first sheet, brush it with melted butter and sprinkle with bread crumbs until 5 sheets have been used. Spoon a 1-inch wide row of the crab mixture along 1 edge of the phyllo dough. Roll it up. Brush the top with butter and set aside. Repeat the entire process using the all the phyllo dough and crab filling.

4. Cover a sheet pan with parchment paper (I used my Silpat). Score the crab strudel diagonally into 1 1/2-inch pieces and bake for 12 minutes, or until the top is lightly brown. Slice and serve.

Finally, for dessert, I made chocolate-dipped strawberries. These are easy to make just by melting high-quality chocolate chips in a makeshift double boiler. I recommend adding a healthy splash of vanilla to the chocolate. Dip the berries and place them on wax paper or a Silpat, then transfer to the fridge to harden. Take them out about 30 minutes before you want to serve them.

dessert

The berries also paired wonderfully with the last of the champagne. The contrast between the sweet berries and the dry wine was a winner. We had a wonderful evening enjoying this wine and food and celebrating the end of the taxing grad-school chapter of our lives!

CPK

There is really nothing better than homemade pizza.  Of course, homemade pizza fulfills a much different role in life than delivery or takeout pizza.  The latter is the ultimate in convenience, while the former…well, it requires a fair bit of planning and timing.  Maybe that’s why not that many people make their own pizza from scratch.  Once you do, though, you will be hooked!

This pizza comes from the California Pizza Kitchen cookbook.  It’s their original recipe that is now imitated by everyone – barbeque chicken pizza – but with a few adaptations that I feel are improvements.  First, I cooked the chicken in the Crock-Pot and shredded it.  I like the shredded barbeque on pizza rather than the more standard grilled or sauteed chunks, because this way you get a little chicken in each bite.  Second, I carmelized the red onions instead of just putting them on the pizza raw.  Perhaps the most useful part of this post, however, is the dough recipe.  This is a great pizza dough.  If you want to make homemade pizza almost as easy a meal as takeout pizza, you can double this dough recipe and freeze half so that you will have dough on hand.

CPK Pizza Dough

Source: The California Pizza Kitchen Cookbook

ingredients

  • 1 tsp. yeast
  • ½ cup plus 1 Tbsp. warm water (105 to 110 degrees)
  • 1.5 cups bread or all-purpose flour
  • 2 tsp. sugar
  • 1 tsp. salt
  • 1 Tbsp. extra virgin olive oil, plus more for coating 

directions 

1. Dissolve the yeast in the water and let stand for 5 to 10 minutes. 

2. Combine the dry ingredients in a large mixing bowl.  Make a well in the middle and pour in the liquids.  Use a wooden spoon to combine the ingredients.  Once the initial mixing is done, lightly oil your hands and begin kneading the dough.  Knead for 5 minutes.  When done, the dough should be barely beyond sticking to your hands.

 3. Lightly oil the dough and the inside of a large glass bowl.  Place the dough in the bowl and seal air-tight (with plastic wrap or the lid).  Set aside at room temperature until the dough has doubled in bulk, 1 ½ to 2 hours. 

4. Punch down the dough, re-form it into a ball, and return it to the bowl.  Cover again and place in the refrigerator for at least several hours, or up to overnight. 

5. Two hours before cooking your pizza, remove the dough from the fridge.  Use a sharp knife to divide the dough into 2 equal portions.  Roll the smaller doughs into round balls, being sure to seal any holes by pinching. 

6. Place the newly formed balls in a glass casserole dish (9 x 13 works well), spaced far enough apart to allow for each to double in size.  Seal air-tight with plastic wrap.  Set aside at room temperature for about 2 hours.  At this time, the dough should be smooth and puffy. 

7. To form dough for pizza, sprinkle flour over a clean surface.  Remove a dough ball from the glass dish, being careful to preserve its round shape (a large spatula may help) and place it on the floured surface.  Flour the dough liberally.  Use your hands to press the dough down, forming a flat circle about ½ inch thick.  Pinch the edge to form a lip around the edge that rises ¼ inch above the center surface.  Continue stretching until the dough reaches about 9 inches in diameter.

For Barbeque Chicken Pizza

Inspired by California Pizza Kitchen

ingredients

  • Cornmeal for handling
  • 1/2 cup barbeque sauce, plus more for coating chicken
  • 1.5 cups shredded mozzarella cheese
  • 1/2 cup shredded smoked Gouda
  • 1 small red onion, thinly sliced
  • 2 large boneless, skinless chicken breasts
  • If making shredded barbeque chicken, 1 Tbsp. apple cider vinegar

directions

1. Cook the chicken as desired.  For shredded chicken, coat generously with barbeque sauce, place in Crock-Pot, and add a tablespoon of apple cider vinegar.  Cook on low for 6 hours, then shred with 2 forks, adding a little more sauce if desired.  For cubed chicken, grill or saute, then coat with barbeque sauce.

2. Place a pizza stone in the (cold) oven and set the oven to 500.  Let the stone preheat for at least 30 minutes and up to 1 hour before using.  Meanwhile, caramelize the onion in a small saute pan over medium-low heat.

3. Sprinkle a layer of cornmeal on a pizza peel and carefully move a dough round to the peel.  Spread 1/4 cup barbeque sauce over the dough.  Top the sauce with 1/2 of the onions, followed by an even layer of chicken.  Sprinkle with half of the mozzarella and half of the gouda. 

4. Transfer the pizza to the stone and bake until the crust is golden and the cheese is bubbly, 8 to 10 minutes.  Remove the pizza to a wooden cutting board and let cool several minutes before slicing.  Devour, then repeat the process with the second pizza.

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