Posts Tagged ‘cooking’

This pizza started with a home made crust and sauce. The sauce is made from fire roasted tomatoes, garlic and shallots with porcini mushrooms. It was topped with apple wood smoked Italian sausage, fire roasted shallots, sliced fresh mozzarella, and finished with shaved asagio cheese and fresh basil.

These steps can be performed at different times and saved for future pizza making. I roasted the tomatoes, garlic and shallots at the same time that I was smoking the sausage so the sauce picked up the apple wood smoke as well.

Fire roasted tomato, garlic and shallot pizza sauce

10 medium vine ripened tomatoes

5-10 cloves of garlic peeled

4-6 medium shallots peeled

3-5 TBSP Extra Virgin olive oil


Coarse ground black pepper

1/2 ounce dried porcini mushrooms

If you are going to roast this on a smoke then you may want to pick up a disposable aluminum pan with a medium lip.

Slice the tomatoes in half and lay cut side down in your pan. Drop the garlic and shallots in between the tomato halves. Drizzle liberally with olive oil.  Salt and pepper to taste.

I cooked this on the Big Green Egg using natural lump charcoal and apple wood chunks. I smoked the ingredients for the sauce with the Italian sausage for about an hour and then left the tomato, garlic and shallot mixture for another hour after that. The grill was set up for indirect heat at 225 degrees.

you will notice that in the photos below there is more garlic and shallot than I suggested using in the sauce. I didn’t want to waste the cooking effort so I cooked as much as would fit on my pan. You can put away the extras for making other things. Save half of the roasted shallots for topping the pizza.

When the tomatoes, garlic and shallots are done pour any liquid off and reserve for cooking the sauce. Put the porcini mushrooms into the liquid to re-hydrate the mushrooms. Let everything cool to room temperature. Puree the tomatoes, garlic, shallots and mushrooms in a blender or food processor. Cook the puree in a saucepan over low heat until reduced to desired consistency. Let cool and put up until ready to use on your pizza. This sauce can be frozen for future use. It makes enough for maybe 6-8 pizzas depending on how much sauce you like on your pizza. This would also make an excellent base for other dishes that use tomato sauce .

For the crust… there are so many pizza crust recipes on the internet I’m not going to put one on here.

I cooked the pizza on the BGE as well. I set it up for indirect heat and a temperature of around 450 degrees. It works best if you have a pizza peel to get the pizza on and off the grill.

lightly cover the peel with corn meal. spread your dough out onto the peel then top with the sauce, sliced Italian sausage, sliced shallots and mozzarella. Cook for about 15 minutes. after about 5 minutes you may want to rotate the pizza to make sure there are no hot spots to prevent burning. After you remove the pizza top with basil and shaved asagio cheese.

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This weekend was the Formula 1 Belgian grand prix…which means it was time to find recipes from Belgium. We cooked Chicken braised in beer. It is basically a chicken stew with shallots, mushrooms and carrots. The recipe didn’t specify what type of beer; I chose one of my favorites which is Tripel Karmeliet. Sorry no photos of the Chicken dish. Stew doesn’t photograph well.

For dessert Teresa made a Chocolate mousse.

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Big green egg update

The big green egg has performed admirably this weekend. It has now maintained a constant internal temp of 250 degrees for the last 25 hours. I must add that is without replenishing charcoal at all. In fact i have hardly touched it during the entire cooking process. I started the afternoon yesterday prepping the grill for a long slow cooking process. I made smoked pork spareribs yesterday afternoon and smoked kielbasa. After dinner last night I put on a pork shoulder to cook overnight to have pulled pork tonight for dinner tonight. The pork shoulder has been cooking for almost 20 hours now and should be ready to come off the grill. I’ll wrap the pork in foil and let it rest for about an hour before pulling it apart. I’ve been basting the roast with Crispin “The saint” hard apple cider which is fermented with Trappist ale yeasts and maple syrup. I think maybe that this is the best hard cider I have ever had.

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Teresa also made this recipe to go along with the German Pot Roast for the Formula 1 German Grand Prix. This was an “ok” recipe; nothing really to get excited about.

This recipe came from


German Potato Pancakes Recipe

6 lg Potatoes — mashed
2 Well-beaten Eggs
1 1/2 tb Flour
1/4 ts Baking powder
1 1/2 ts Salt
1 sm Grated onion

Mix above ingredients. Drop by spoonfuls into 1/4 inch cooking oil. Turn to brown on both sides. This makes about 12 (3 inch) cakes. Good served with applesauce.

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Teresa made this recipe for the weekend of the German Grand Prix.

This recipe came from


German Pot Roast Recipe

4 lb Top or Bottom -round of beef
1 ts Salt
1 md Onion, peeled, sliced
1 c Dry red wine
1/2 ts Salt
2 tb All purpose flour
1/4 ts Black pepper
1/2 c Sour cream

Sprinkle 1 teas. salt in a large skillet, set over med. high heat and brown the roast well on all sides. Remove roast to slow cooker. Add the onion to the skillet and brown lightly, stirring often. Pour in the wine: scrape up pan juices and turn into the slow cooker with the salt and pepper.

Cover, turn to Low and cook 10-12 hours. Before Serving: Skim 2 Tab.. fat from the liquid in the cooker and heat in a medium skillet over low heat. Stir in the flour to make a smooth paste. Then add the cooking liquid all at once; stir continuously until the sauce is smooth and has thickened – about 5-7 min. Remove skillet from heat; stir in the sour cream. Serve sauce over the pot roast.

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I decided I would make my own BBQ sauce for use with pork ribs this weekend. I wanted a strong flavor profile and I wanted to incorporate a good beer flavor in it as well. Originally I thought I would use a stout like the Yeti Imperial stout but when I went to the beer store and saw they had one last bottle of Theobroma ale, I thought that would be perfect.

The Theobroma ale pairs with this dish extremely well. You might want to buy 2 bottles if you can; especially if you are sharing with guests.

Side Note – This is the description from the Dogfish Head Brewery Website –

“This beer is based on chemical analysis of pottery fragments found in Honduras which revealed the earliest known alcoholic chocolate drink used by early civilizations to toast special occasions. The discovery of this beverage pushed back the earliest use of cocoa for human consumption more than 500 years to 1200 BC. As per the analysis, Dogfish Heads Theobroma (translated into ‘food of the gods’) is brewed with Aztec cocoa powder and cocoa nibs (from our friends at Askinosie Chocolate), honey, chilies, and annatto (fragrant tree seeds). It’s light in color – not what you expect with your typical chocolate beer. Not that you’d be surpised that we’d do something unexpected with this beer!

This is a very spicy BBQ sauce.

Honey Chipotle BBQ Sauce with Theobroma Ale

2 – 8 oz cans of tomato sauce

1 – 7 oz can whole chipotle peppers in adobo sauce

1 small onion diced

2 cloves garlic diced

Juice of 1 lime

1/4 cup Honey

1/2 cup molasses

1/2 cup Theobroma Ale

In a medium sauce pan saute onions until translucent and just starting to brown on the edges. add garlic and saute for about 1 minute longer. Add all of the remaining ingredients and cook over a medium heat for about 20-30 minutes. Allow to cool to room temperature ( I removed all but two of the chipotle peppers before the next step). Puree the mixture in a blender or food processor and put back in saucepan. I added the braising liquid (See below) from the ribs to the sauce and heated over medium heat to thicken the sauce.

Theobroma ale braised pork ribs

These are braised in the oven and finished on the grill.

1 – Rack of pork ribs

1/2 cup Theobroma Ale

Salt and black pepper to taste

Preheat oven to 350 F.

You will need heavy duty aluminum foil (18 in width works best) for this and a large baking sheet. Lay a length of aluminum foil over the baking sheet; it should be long enough to leave about 2 inches longer than the ribs on each end. Place the ribs in the center of the sheet of foil. Season both sides of the ribs with salt and black pepper to taste. Lay another sheet of aluminum foil (the same length as the first) over the top of the ribs. Crimp the sides of the sheets of aluminum foil together by folding until tight against the side of the ribs. Crimp one end of the foil leaving the other end open enough to form a funnel. Slowly pour the ale into the foil packet then crimp the last end closed. Place the ribs in the oven and cook for 1 1/2 hours. Remove ribs from the oven and open the foil packet just enough to pour off the braising liquid and save for use in BBQ sauce. Once you have poured off the braising liquid remove the remaining aluminum foil. Set up your grill for indirect cooking at about 400 F. Sear the meat side of the ribs over the direct flame for one or two minutes then move away from direct heat. Baste liberally with BBQ sauce and continue cooking for approximately 30-45 minutes.

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1 1/2 lb Baby Red potatoes

1/4 Cup Mayonnaise

1/4 Cup Crumbled Bleu Cheese

1/4 Cup Crumbled Bacon

2 tsp White Balsamic Vinegar

1/2 Cup Red Onion

Cut potatoes into bite sized chunks. Bring to boil in salted water. Turn down heat and simmer for 15 to 20 minutes until fork tender. Drain and allow to cool.

Mix mayonnaise, Bleu Cheese, bacon and vinegar.

Toss onion with potatoes and then toss with dressing.

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