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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

salt

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 Japanese grand prix and in keeping with our meals from the host country we made gyoza which is a pan fried then steamed dumpling. We also made yakisoba which is a dish made from cabbage, pork and noodle dish. The recipe we used for the gyoza cam from Steamykitchen.com and the yakisoba recipe came from Food.com. The preparation for gyoza is moderately time consuming but well worth the time. It makes about 40 gyoza so we prepared them according to the recipe and froze all but what we were having for dinner. The yakisoba recipe is just ok. If I were to make it again I would modify the recipe in the following ways:

1) add garlic

2) double the soy sauce/rice wine mixture possibly leaving out the sugar

3) add chile garlic sauce (which I did add to the sauce this time) about 1 tsp.

4) put about half of the cabbage as what is called for (I’m not a fan of cooked cabbage)

5) try it with chicken

6) drain the onion/cabbage mixture before adding the pork

7) Saute the pork separately

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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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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

http://www.acplace.com/World/german.htm

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

http://www.acplace.com/World/german.htm

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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This weekend was the British Grand Prix Formula-1 race at Silverstone, England so in keeping with our Formula-1 food tour we chose to make English comfort food (i.e. unhealthy but good).

For dinner the menu consisted of a dish called “toad in a hole“, mashed potatoes with onion and mushroom gravy.For desert Teresa made Blueberry and Strawberry Trifle. For Sunday breakfast we made scones.

toad in a hole is sausage baked in batter.

Toad in a hole

Toad in a hole plated

Blueberry and StrawberryTrifle

Buttermilk Scones

Buttermilk Scone

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