Philly Cheesesteak Pizza

Philly Cheesesteak Pizza

We love to experiment with pizza at our house and a trip to Philadelphia this past summer provided the inspiration for this simple but delicious version based, of course, on the sandwich that the city is so famous for. We had cheesesteak sandwiches at Campo's while we were in Philly and their simplicity is definitely their best attribute. The sandwich really is all about the beef but the rolls they were served on there were also perfect, not to soft, not too crusty, just right to carry the substantial amount of beef without being too heavy. I might try my hand at trying to make a similar roll one of these days but for now I'm happy to enjoy my cheesesteak ingredients on this thin crust pizza.

With the Superbowl around the corner and an oven tome of only 7 or 8 minutes per pizza, this would make a terrific addition to any big game day menu. I enjoyed this one with a tall cold beer myself and it was some pretty darn awesome. Why not have a pizza themed game day party featuring some of our other delicious pizzas like:

Caramelized Pear and Prosciutto Pizza

Buffalo Wing Pizza 

Barbeque Grilled Chicken Pizza

Grilled Asparagus Pineapple and Chicken Pizza 

Steak Taco Grilled Pizza

Thin Crust Pizza Dough (Makes enough for 6 twelve inch pizzas. You can freeze any of the dough balls that you do not immediately use.)

• 4 cups all purpose flour
• 2 cups lukewarm water
• 1 tbsp instant yeast (or proof regular yeast in half of the warm water with a teaspoon of sugar dissolved in it for 10 minutes before adding)
• 2 tsp sea salt

Add all ingredients except 1 cups of the flour to the bowl. Using the dough hook on your electric mixer, mix together well and allow to run on low speed for about 10 minutes. Start adding the rest of the flour a little at a time until a soft dough forms. The dough will be a little sticky but don't worry about that, just allow it to rise in a warm spot for a couple of hours or more before turning it out into a bread board and kneading by hand, adding more flour if necessary to firm up the dough. 

You may have to use a little more or a little less flour depending factors like local humidity. Just use as much as it takes to form the dough, adding only a little at a time as you knead.

Form into 6 balls and allow the dough to rest at least a half hour before rolling out or stretching it to 12 inch circles. 

NOTE: I think that pizza dough should be made a day or even two in advance and cold proofed, covered, in the fridge. It has better flavor and texture after this long proofing period.

• garlic oil
• caramelized onions, optional ( about 1/2 cup per pizza)
• grilled peppers, optional (about 1/2 cup per pizza)
• pan seared rare striploin or prime rib steak, thinly sliced (6 - 8 ounces per pizza)
• Provolone cheese cut in 1/2 inch cubes (about 4 ounces per pizza)

Place the round on a wooden peel that has been well sprinkled with cornmeal. The cornmeal will allow the pizza to slide off the peel (I’ve even used a thin piece of cardboard in a pinch if you do not have a peel. You can also prepare the pizza on a pizza pan and when it has been baking for 4 minutes, slide it from the pan, directly onto the pizza stone to crisp the bottom crust well.) Make sure your pizza is sliding on the cornmeal base before adding your toppings.

Brush the pizza crust with garlic olive oil. Add the caramelized onions and grilled peppers if you are using them. Top witht he beef and scatter the cheese cubes evenly over the surface.

Shake your peel to make sure the pizza is not stuck. Slide the pizza onto the hot stone, shaking it slightly in a back and forth motion as you slowly retract the wooden peel. Bake for about 8 minutes or until the bottom is evenly brown.

Remove from oven and allow to stand for a couple of minutes before cutting and serving.

Dijon Brown Sugar Glazed Chicken Wings

Dijon Brown Sugar Glazed Chicken Wings

I love this flavor combination on fantastic baked ham or roast pork loin but when one reader asked if I'd ever tried it on chicken the answer was no. My immediate thought though, was that it would make a delicious glaze for chicken wings. With several teenagers on hand for Wing Night, I tried these out to some willing taste testers and the reviews were great. I think the brown sugar adds a greater depth of flavor than honey does with dijon and I think I'll be trying it on bone-in chicken breasts soon too.

Dijon Brown Sugar Glazed Wings

Recipe by Barry C. Parsons

Baked chicken wings with a super easy sticky brown sugar and dijon glaze. Great, easy game day food.

Prep time: 10 minutes
Cook time: 50-60 minutes
Total time: About 1 hour
Yield: 3 lbs wings
Ingredients

• 3 - 4 lbs chicken wings, cut in pieces, tips removed
• salt and pepper to season
• 1 cup brown sugar
• 1/4 cup Dijon mustard
• 3 tbsp water

Cooking Directions

1. Preheat oven to 350 degrees F.
2. Season the wing pieces with salt and pepper and bake on a parchment lined cookie sheet for about 35 minutes, turning once during the cooking time.
3. Combine the dijon mustard, brown sugar and water in a small saucepan and bring to a slow simmer until the brown sugar is completely dissolved.
4. Brush the glaze onto the partially cooked wings about every ten minutes, turning them each time.
5. Repeat the glazing 3 to 4 times so that the wings are well coated and sticky.
6. Serve immediately.

Oven Baked Southern Fried Chicken Wings with Orange Honey Drizzle

Oven Baked Southern Fried Chicken Wings with Orange Honey Drizzle

The inspiration for these tantalizing wings comes from a habit of drizzling honey on take out fried chicken. When it comes to fried chicken the Colonel is not king here in Newfoundland, we are reigned by Queen Mary. Mary Brown's fried chicken is a franchise that started here and is now expanding across the country. The seasoning on their product is much lighter than many other fried chicken chains and even as a kid I enjoyed it a drizzle of golden honey to compliment the crunchy, succulent pieces.

As the number of recipes for them on this website will attest, I do love some great wings and when trying to come up with a way to pay homage to orange chicken in wing form, I thought of my love for honey on fried chicken. Why not infuse the honey with the orange and impart the flavor that way? Some friends were dropping by for sips and nibbles so I got my chance to try it out.

The result was fantastic! All the flavors worked together so well and once again only empty platters remained. I recommend drizzling the platter as you serve it to your guests and leaving a little jug or gravy boat of the citrus infused honey on the side for those who'd like more. You'll have them salivating before they take the first bite.

These wings as pictured, were oven baked but if you prefer to deep fry them that's perfectly fine. I'd give them about 20 minutes at 350 degrees F, depending on the size of the wings you're using.

Oven Baked Southern Fried Chicken Wings with Orange Honey Drizzle

Recipe by Barry C. Parsons

Crispy, oven baked Southern fried wings drizzled with orange infused honey.

Prep time: Aproximately 20 minutes
Cook time: 40 minutes
Total time: 1 hour
Yield: 3 - 4 pounds wings
Ingredients

• 3 cups flour
• 1 tbsp salt (plus more to season wings)
• 1 tbsp freshly ground black pepper
• 2 tbsp onion powder
• 1 tbsp garlic powder
• 1 tbsp dried thyme
• 1 tbsp ground sage
• 1 tbsp dried oregano
• 1 tbsp dry mustard powder
• 1 tbsp powdered ginger
• 1 tbsp paprika
• 1 tbsp cayenne pepper
• 3 - 4 lbs chicken wings
• 3 eggs
• 3 tbsp water
• 3 tbsp canola oil
• 1 cup honey
• zest of 1/2 large orange, finely grated

Cooking Directions

1. Preheat oven to 375 degrees F.
2. Mix the flour with the salt, pepper and all of the herbs and spices
3. Coat the bottom of a cookie sheet or large baking pan with the canola oil.
4. Whisk together the eggs and water to make an egg wash.
5. Season the wings with salt.
6. One at a time, dip the chicken wings in the flour and herb/spice mix, then quickly into the egg wash and back into the flour dredge again.
7. Place the coated chicken wings in the pan and lightly spray the tops with canola oil from a spray bottle.
8. Bake for about 40 minutes or until fully cooked, golden brown and crispy, turning at least once during the cooking time.
9. Add the honey and orange zest to a small saucepan.
10. Bring to a gentle simmer for only a minute then remove from the heat.
11. Drizzle the wings with the orange honey when serving. 

Oven Baked Southern Fried Chicken Wings with Orange Honey Drizzle

Crispy Baked Maple Sriracha Wings

Crispy Baked Maple Sriracha Wings

One of my favorite condiments these days is Sriracha sauce, which I discovered that I really liked a few years back but it seems to be everywhere these days. It's a basic Thai hot sauce made from basic ingredients like chili peppers, garlic, sugar and vinegar. It is a little sweet and doesn't use nearly as much vinegar as many Southern hot sauces which is probably why I like it so much.

I love to use it on my eggs at brunch, on steaks or one as one of my new addictions, mixed into ketchup to make a spicy dip for french fries. I also have used it as a substitute hot sauce for Buffalo wings on occasion and honestly liked it much better that the traditional, very vinegary hot sauce version. That thought inspired the thought to use it in a maple glaze to use on some crispy wings. These wings could easily be deep fried if you like but those in the photo actually have been oven baked before being tossed in the sweet, sticky, spicy glaze. Make them for your next game night feast but you'd better make plenty, these are going to go fast.

Crispy Baked Maple Sriracha Glazed Chicken Wings

Recipe by Barry C. Parsons

Oven baked crispy coated chicken wings that get tossed in a sweet, sticky and spicy maple sriracha glaze when they come out of the oven.

Prep time: 15 minutes
Cook time: 45 to 60 minutes
Total time: 60 to 75 minutes
Yield: 2 to 3 lbs chicken wings
Ingredients

• 2 to 3 pounds chicken wings, cut in pieces, wing tips removed
• 1 cup flour
• 1/4 tsp cayenne pepper
• 3 tbsp ground ginger
• 2 tsp salt
• 3/4 cup pure maple syrup
• 2 tbsp Sriracha sauce (or more to taste)
• 2 eggs
• 3 tbsp water

Cooking Directions

1. Preheat oven to 375 degrees F.
2. Sift together the flour, black pepper, cayenne pepper, ground ginger and salt to form a dredging mixture.
3. Whisk together the water and eggs to make an egg wash.
4. Dip each wing into the flour dredge, then in the egg was and back into the flour dredge again.
5. Place on a lightly oiled baking sheet and lightly drizzle or spray the tops with a little more olive oil.
6. Bake at 375 degrees F for about 45 to 60 minutes. Flip the wing pieces at half way through the cooking time.
7. When they are crispy and fully cooked toss them into the Maple Sriracha Sauce
8. While the chicken is baking, prepare your sauce by slowly simmering together the maple syrup and Sriracha sauce. The volume of the sauce after it has simmer enough should be reduced to about a half cup.

Oven Baked Double Crunch Kung Pao Wings

 Looking for more Superbowl game day feasting ideas? We have a new board on Pinterest with over 75 original recipes specially selected to make your game day party an absolute blow-out hit. There are drool-worthy delicious ribs, burgers, nibbles, pizzas and so much more PLUS many of the greatest chicken wing recipes you will ever find.  Check them all out here:  

Superbowl Game Day Food

Oven Baked Double Crunch Kung Pao Wings

If the small group of friends that I served these outstanding wings to this past weekend is any indication, this is bound to be a very popular recipe. With the sweet, spicy and slightly salty sauce sticking to super crunchy wings it isn't hard to love these finger lickin' good morsels.

I used the same double dip method for getting a good crunchy crust on my fried wings but this time decided to switch up the cooking method by baking them on a lightly oiled baking sheet with a light spray of oil over the surface of the wings before being popped into the oven. A quick flip of the wings about half way through the cooking time was all it took to make these beautifully crunchy and ready for a quick drizzle of the kung pao sauce before serving.A terrific party food or add some fried rice or spicy noodles for a delicious family meal that will get them rushing to the dinner table.

Mix together:

2 cups flour
6 tbsp powdered ginger
1 tsp cayenne pepper
2 tbsp salt
1 tbsp ground black pepper

Prepare an egg wash of 2 eggs and 4 tbsp cold water whisked together.

Wash, pat dry, trim the tips and cut into sections:

3 pounds chicken wings

Dip the wing pieces into the flour mixture, then into the egg wash. Quickly drop the wings one by one, back for a final time into the flour and spice mix. Drop the coated wings onto a lightly oiled baking sheet. Don’t crowd them together closely, they need a little space between them to make them crispy. Bake the wings in a preheated 375 degree F oven for about 30- 35 minutes or until fully cooked at the center.  The wings should also be turned over once about 20 minutes into the cooking time. The cooking time will vary depending on the size of the wings you use. Drain on a wire rack or on paper towels for a few minutes before tossing with the Kung Pao Sauce.

Kung Pao Sauce

2 tablespoons peanut oil
4 cloves minced garlic

In a small saucepan, sauté the garlic until almost completely cooked. Add:

1 tbsp crushed chile paste or chili flakes (more or less to taste)

Toss the chile paste in the oil and garlic for a few seconds before adding all the following ingredients quickly and all at once.

¼  cup rice wine
1/2 cup Hoisin sauce
3 tbsp sugar
1 tbsp fresh grated ginger root
1/2 tsp chinese 5 spice powder
1 teaspoon sesame oil
2 tbsp light soy sauce
1 tbsp dark soy sauce
1/2 tsp freshly ground black pepper 
few drops toasted sesame oil

Simmer together for a few minutes until slightly thickened. Drizzle over the cooked wings and toss together lightly.

Chipotle Jack Bacon Burgers

Chipotle Jack Bacon Burgers

With grilling season heating up, our family will probably be eating more than our fair share of juicy burgers and this is a great one. With cubes of Monterey Jack Cheese melting inside a thick ground beef patty which has been seasoned with spicy chipotle powder, these are some of the most flavorful burgers you will pull off the grill this season.

For each burger combine:

• 6 ounces lean ground beef
• 1 1/2 ounces monterey jack or pepper jack cheese, cut in 1 cm cubes
• pinch kosher salt 
• 1/8 tsp black pepper
• 1/2 tsp chipotle powder
• 1 clove roasted garlic, mashed into a paste (or 1/2 clove finely minced garlic)
• 2 tbsp hot sauce or 1 tbsp minced fresh jalapeno pepper (optional)

 
Form into patties and cook in a hot, lightly oiled cast iron pan or on a preheated grill until well done (internal temperature with a meat thermometer should read 160 degrees F or higher. Serve on toasted crusty rolls with:

• oil packed, sundried tomatoes
• crisp cooked smoky bacon
• baby lettuce leaves

Roasted Red Pepper Hummus

Roasted Red Pepper Hummus

My kids love hummus. They will eat it for breakfast or lunch or as a snack and who could complain about such a healthy choice? We have been trying s few flavor variations in our hummus and this roasted red pepper version was a hit with the kids and with friends we served it to this past weekend.

When cooking dried chick peas you have to do a little planning ahead, as you will need to soak them overnight or at least for 12 hours in plenty of water. One cup of dried chick peas will make a good sized batch of hummus, enough for at least 4 people to share. Cover the chickpeas with 3 to 4 times the volume of water to chickpeas and add a tablespoon of baking soda to the water. This will help to soften the chickpeas.

Chickpeas do not cook quickly, even after soaking and again, you will be seasoning the hummus in the final preparation so NO SALT in the cooking water. Rinse the chickpeas after their soaking stage and very gently simmer in unsalted water for 1 to 2 hours until they are very soft and creamy at the center with no grainy texture at all. Change the cooking water half way through the cooking time and skim any foam off the top as they cook as this can affect the final taste. When fully cooked, strain in a colander let the chickpeas cool down for 20 minutes before continuing with the preparation of the hummus. Some recipes suggest saving a little of the cooking water to mix in at the end if you want a thinner consistency to the finished hummus which is an excellent idea.

2 cups cooked or canned (no salt added) chickpeas

1 small roasted red pepper

1/2 to 1 clove of minced garlic (or to taste)

1/3 to 1/2 cup tahini (sesame paste) (or 1/2 tsp toasted sesame oil)

1/4 tsp cumin (or to taste)

juice of one large lemon

salt to season to taste

1/4 tsp pepper (optional)

1/2 tsp crushed chili flakes ( optional, if you want a spicy option)

Add the cooked chickpeas to a food processor and process until very creamy. Add the other ingredients and blend in well. Traditionally served with drizzled olive oil and chopped parsley.

A great dip for veggies or served on flatbread.

Pulled Pork Chili with Cheddar Green Onion Cornbread

Pulled Pork Chili with Cheddar Green Onion Cornbread

Here's a terrific way to stretch a big batch of pulled pork into another delicious meal, simply by adding it to a simple chili recipe. We shared this dish with a few friends who loved it and have already made it for themselves since.

Serves 10-12

In a large pot saute together for a few minutes:

4 cloves minced garlic
1 large red onion diced

3 tbsp olive oil

When onions are softened add:

6 oz beer
28 oz can crushed tomatoes
14 oz can tomato sauce
2 large tomatoes diced
1 large roasted red pepper, peeled and diced small
½ to 1 whole jalapeño pepper finely minced (optional)
1 tsp kosher salt
1 teaspoon coarse ground black pepper
5 tbsp chilli powder (more or less to taste)
3 tbsp smoked paprika
3 tbsp ground cumin
6 tbsp molasses
1 can kidney beans (or 1 1/2 cups of your favorite cooked beans)

Simmer together slowly for bout a half hour then add:

6 cups Chili Pulled Pork - find that recipe HERE

Simmer slowly for an additional 10 minutes and serve.

Cheddar and Onion Cornbread

Preheat the oven to 350 degrees F. Grease an flour a standard size loaf pan.

Sift together:

1 cup flour
3 tsp baking powder
1 1/2 cups cornmeal
2 rounded tbsp sugar
1/2 tsp salt

Whisk together
2 eggs
3/4 cup melted butter
1 1/2 cups milk

Fold in the dry ingredients, then fold in:

1/2 cup cheddar cheese, diced 1/4 inch

1 green onion, chopped ( chopped Jalopeno is good too!)

Pour batter into prepared loaf pan and bake for about 35-45 minutes or until a toothpick inserted in the center comes out clean. If baking in greased muffin tins bake for only about 13-15 minutes. I like silicone baking cups for cornbread too; they bake well without drying out and are so easy to remove from the pans.

Crispy Fried Maple Chipotle Sticky Glazed Chicken Wings

Crispy Fried Maple Chipotle Sticky Glazed Chicken Wings

I love any kind of crispy sticky wings and these were a big hit when I served them to some friends last weekend. Sweet, smokey, spicy, crispy, crunchy tender, glazed, juicy delicious-ness!

Maple Chipotle Glaze

1 cup maple syrup
1 tsp ground black pepper

1/4 tsp salt

2 to 3 tsp ground chipotle powder

Simmer together very slowly for 5-10 minutes, remove from heat and allow to cool thoroughly. Watch this carefully as it simmers because it can foam up over the pot very easily.

Mix together:

2 cups flour
6 tbsp powdered ginger
1 tsp cayenne pepper
3 tbsp salt
1 tbsp ground black pepper

Prepare an egg wash of 2 eggs and 4 tbsp cold water whisked together.

Wash, pat dry, trim the tips and cut into sections,

3 pounds chicken wings

Dip the wing pieces into the egg wash and then toss in the flour mixture. Drop the coated wings into a preheated 350 degree F deep fryer, filled with canola, peanut, or soy oil.

Fry until golden brown, about 15-20 min depending on the size of the wing pieces. While still hot out of the oil toss the wing pieces in a large bowl with some of the maple chipotle glaze. Serve immediately.

Crispy Honey Garlic Chicken Wings

Looking for more game day feasting ideas? We have 18 wing recipes right here:

Wicked Good Wings

Crispy Honey Garlic Chicken Wings

Everybody loves wings, especially me and this is my favorite recipe for Honey Garlic wings. They are essentially ginger fried chicken wings which get tossed in the homemade honey garlic sauce afterward and served immediately. The sauce is actually more of a glaze and not like the commercial bottled sauces that so many people buy. This results in crispy, sticky, finger lickin' wings that are irresistible. When I served them at a gathering of friends a little while back there was nothing left but a big platter of bones and some hopeful looks that there were more waiting in the kitchen.

Crispy Honey Garlic Chicken Wings

Recipe by Barry C. Parsons

Crispy Honey Garlic Chicken Wings - Crispy fried wings get tossed in a very easy to make honey garlic sauce just before serving. This method ensures the wings stay super crispy in the sweet sticky, finger licking good glaze.

Prep time: 15 minutes
Cook time: 15 minutes
Total time: 30 minutes
Yield: 3 pounds chicken wings

Ingredients

• 2 tbsp olive oil
• 4 cloves minced garlic
• 1 cup honey
• 1/4 cup soy sauce
• 1 tsp black pepper
• 2 cups flour
• 3-6 tbsp powdered ginger (to taste)
• 1 tsp cayenne pepper (more or less to taste)
• 1 1/2 tbsp salt
• 2 tsp black pepper
• 3 pounds chicken wings

Cooking Directions

1. In a small saucepan over medium heat, heat the olive oil and garlic. Saute to soften the garlic but do not let it brown.
2. Add the honey, soy sauce, and 1 tsp black pepper.
3. Simmer together for 5-10 minutes, remove from heat and allow to cool thoroughly. Watch this carefully as it simmers because it can foam up over the pot very easily.
4. Mix together the flour, ginger, cayenne pepper, salt and 1 tbsp black pepper.
5. Whisk together the eggs and water to make an egg wash.
6. Wash the wings, pat dry, trim the tips and cut them into sections.
7. Dip the wing pieces into the egg wash and then toss in the flour mixture. Drop the coated wings into a preheated 350 degree F deep fryer, filled with canola, peanut, or soy oil.
8. Fry until golden brown, about 15-20 min depending on the size of the wing pieces. While still hot out of the oil toss the wing pieces in a large bowl with some of the honey garlic sauce. Serve immediately.
 

 

The Best Superbowl Menu

UPDATE!! BIG UPDATE If you want more of the best Superbowl Party food ideas, we now have a collection of over 75 great game day feasting ideas from rib, wings, burgers and pizzas to nibbles, seafood and even a couple of hand held desserts. All you will need to plan the perfect game day party can be found by browsing our dedicated Pinterest Board Superbowl Game Day Food
...and the photos have gotten much better in recent years too! ;)


I've had several emails over the past few days from readers trying to finalize their superbowl menus for the big game tomorrow. I've put together some suggestions that I think would be good for game day entertaining. Here's a few:

Pulled Pork Sandwiches with Apple BBQ Sauce and Apple Fennel Coleslaw


http://www.rockrecipes.blogspot.com/2008/09/pulled-pork-sandwiches-with-apple-bbq.html

Oven Fried Chicken


http://www.rockrecipes.blogspot.com/2008/09/pulled-pork-sandwiches-with-apple-bbq.html

Bourbon BBQ Ribs



http://rockrecipes.blogspot.com/2008/08/bourbon-barbeque-ribs.html

Olivia's Killer Karamel Korn


http://www.rockrecipes.blogspot.com/2008/03/olivias-killer-karamel-korn.html
Three Cheese Burgers on Sourdough Buns

http://rockrecipes.blogspot.com/2008/01/three-cheese-burgers-on-sourdough-buns.html

Braised BBQ Beef Sandwiches

http://rockrecipes.blogspot.com/2008/05/blackstrap-barbeque-braised-beef.html?showComment=1211417040000

Beef and Beer Chilli

http://www.rockrecipes.blogspot.com/2007/11/beef-and-beer-chilli.html

BBQ Bacon Cheddar Sliders

http://rockrecipes.blogspot.com/2009/01/barbeque-bacon-and-cheddar-sliders.html

Bacon and Cheddar Mini Quiches



http://rockrecipes.blogspot.com/2008/01/bacon-and-cheddar-mini-quiches.html


Fried Chicken Wings with Blackstrap Barbeque Sauce

http://rockrecipes.blogspot.com/2008/05/fried-chicken-wings-with-blackstrap-bbq.html?showComment=1210258860000


Cheese, Garlic and Herb Scone Club Sandwiches
http://www.rockrecipes.blogspot.com/2008/03/cheese-garlic-and-herb-scone-club.html

Italian Sausage Rolls
http://rockrecipes.blogspot.com/2008/03/italian-sausage-rolls.html

Barbeque Bacon and Cheddar Sliders

Barbeque Bacon and Cheddar Sliders

Everybody loves it when I serve these little hamburgers at get-togethers and they are a great thing to make when serving a large crowd at parties. The fact that the burgers are slowly simmered in hot barbeque sauce makes them very easy to stay warm in a 200 degree oven at a party and then simply put together as you need them. I have made batches of several dozen this way in the past. You can even set up a slider bar and let your guests put together their own.

I have included a barbeque sauce recipe here as well and it is a good idea to bring the sauce up to boiling before pouring it over the patties as this will speed up the oven time and not cool down the burgers.

• 2 pounds lean ground beef
• 2 cloves minced garlic
• ½ small red onion finely chopped
• 1 egg
• ½ tsp salt
• 1 ½ tsp black pepper
• 4 tbsp hot sauce (optional)
• ½ tsp ground cumin
• 1 tsp ground coriander seed

Sauté the garlic and onions in 2 tbsp olive oil until softened. Add to the remaining ingredients and mix well.

Form the mixture into 16 small patties and fry in a little oil until completely cooked. Place in a roasting pan and cover the patties with some heated barbeque sauce. Place on a 200 degree oven for half an hour before serving on toasted dinner rolls with melted cheddar and crisp cooked smoked bacon.

Molasses Barbeque Sauce

• One 14 ounce can plain tomato sauce
• 4 tbsp apple cider vinegar
• 1/3 cup fancy molasses
• 1 tsp ground ginger
• 1 tsp cayenne pepper (optional or to taste)
• 1 tbsp ground fennel seed
• 1 tsp freshly ground black pepper
• 1 tablespoon ground dry oregano
• ½ tsp kosher salt

Simmer all ingredients together very slowly for about a half hour, stirring often.

Beef Bean and Bacon Stew

Beef Bean and Bacon Stew

Another winter warm-up recipe to take the chill out of your bones. This one is a smoky flavored close cousin to chilli but with out the heat if you so choose. I like it just as it is but we sometimes serve it on a bed of brown or basmati rice; very tasty and very healthy too.

• 2 to 3 pounds of blade, chuck or round roast, cut in 1 inch cubes
• 1/2 pound thick cut smoked bacon

In a large heavy bottomed frying pan, cook the bacon until crisp and remove from pan. Drain off the bacon fat and add

• 3 tbsp olive oil

Season the beef cubes with salt and pepper. Over medium heat, brown all of the beef pieces in small batches being careful not to overcrowd the pan. Add the browned beef to a covered roasting pan. De-glaze the pan with 1 cup orange juice and add the liquid to the roasting pan along with the beef. Also add

• 1 small red onion, chopped
• 3 cloves minced garlic

Cover the roasting pan with aluminum foil and then the cover to provide a good seal. Roast in a 300 degree F oven for 1 to 1 ½ hours before adding:

• 32 ounce can diced tomatoes (or use 4 cups chopped fresh tomatoes and 1 cup tomato juice)
• 1 1/2 cups cup beef stock (low salt version)
• 16 ounce can red kidney beans, rinsed and drained
• 1 tsp Chinese five spice
• 1 tsp ground thyme
• 1tsp salt
• 1 tsp black pepper
• 4 tbsp hot sauce (optional)
• 4 tbsp Worcestershire Sauce
• 4 tbsp molasses

Increase the temperature to 350 degrees F and return the roasting pan to the oven without the aluminum foil and continue to cook for an additional 1 ½ to 2 hours or until the beef pieces are tender and the sauce is thickened. In the last half hour of cooking time add

• 1 1/2 cups sweet corn (fresh or frozen)

Serve on its own or over rice or pasta.

Blue Cheese Roasted Garlic and Tempura Red Onion Burgers

Blue Cheese Roasted Garlic and Tempura Red Onion Burgers

Roasted garlic? Onions? Blue cheese?

I know...pass the mouth wash, right? Maybe so, but all these pungent flavors combined are so delicious that it might just be worth it! Make one for your significant other too and there won't be any complaints. ;)

Makes 4 burgers

• 2 pounds lean ground beef
• 1 beaten egg
• 4 cloves roasted garlic, mashed
• 2 tbsp Worcestershire Sauce
• 2 tbsp hot sauce
• ½ tsp salt
• ½ tsp cracked black pepper
• 4 ounces blue cheese, crumbled into large pieces
• 4 Kaiser rolls

Mix together all ingredients except the blue cheese. Gently mix in the blue cheese being careful not to break up the crumbled pieces too much; you want them to be as whole as possible. Form the meat mixture into 4 large patties and grill until well done. Serve on fresh toasted Kaiser rolls with your favorite condiments and top with Tempura Red Onions

Tempura Red Onions

Heat canola oil in a deep fryer to 350 degrees F

Mix together:

• 1 egg + enough whole milk to make 1 cup

Whisk in

• 1 cup flour

Some lumps in this simple batter is just fine. Let batter stand for 10 minutes before dipping

• ¼ inch rings of red onion

into the tempura batter and then dropping them into the deep fryer. Cook for only a few minutes until light golden brown.

Chicken Chorizo Lasagna

Chicken Chorizo Lasagna

This recipe comes courtesy of Spouse (who I'm told by my 9 year old, doesn't get enough credit for her part in contributing to this blog). Spouse is an excellent cook in her own right and kitchen collaborations are a rule rather than an exception at our house. There are few collaborations in the clean-up department though, as my participation in tidying up the considerable mess I can inflict on a kitchen is rather lacking. She gets full credit for that part of the process! ;)

It was her idea to add chorizo to a lasagna recipe and this one is the result. I love chorizo sausage and it does add great flavor to this delicious lasagna. You can use either fresh chorizo or finely chopped cured chorizo. Other spicy sausage can also be substituted too. (You can also very easily make your own just click here for our easy homemade Chorizo Sausage recipe.) Sometimes like in the photo above, we even use leftover diced grilled chicken instead of ground chicken which I actually prefer.

You can use store bought lasagna noodles (fresh if possible) or make your own from the recipe provided below. If using dry lasagna noodles, I par boil them for 5 minutes before assembling the dish.

Homemade Pasta

4 cups durum semolina

2 cup all purpose flour

8 large eggs, room temperature

Combine flour and durum semolina and make a well in the center. Crack your eggs into the well and using a fork to beat the eggs, slowly begin to incorporate the flour into the eggs until everything is combined into a very stiff dough. You may add a little water to incorporate the dry ingredients if necessary but be careful not to make your dough too loose; it should still be quite a dense dough. Add a little extra flour if the dough is too sticky. The dough should be slightly stiffer than play dough.

Knead for 5 -10 minutes on a bread board, cover in plastic wrap and allow to rest for 20 minutes , then knead again and allow to rest again.You can use a pasta machine to roll the dough into sheets about 1/8 inch thickness or just a regular rolling pin on a well floured surface.

Boil pasta sheets for 1-2 minutes in salted water before using in the lasagna assembly.

For the sauce:
In a large saucepan sauté for 1 minute:

3 tbsp olive oil
4 cloves minced garlic

Add:

1 ½ pounds ground chicken (or pork or beef if you prefer)
½ pound chorizo sausage
1 small red onion finely diced

Cook until the meat has slightly browned. Add:

2 large cans (32 oz can) crushed roma tomatoes
½ bunch fresh basil
1 tbsp ground or crushed fennel seed
1 tbsp oregano
1 whole bay leaf
1 large carrot finely grated
½ cup finely diced celery
2 tbsp brown sugar
Salt and pepper to season
½ tsp chili flakes (optional)

Slowly simmer for about 30-40 minutes or until the sauce thickens, stirring occasionally. Remove bay leaf.

Ricotta Filling:
16 oz tub ricotta cheese
1 beaten egg
¼ tsp salt
¼ tsp pepper
¼ tsp freshly grated nutmeg
½ cup freshly grated Parmesan cheese

Mix together well.

Start constructing the lasagna by adding a cup of sauce to the bottom of a large lasagna pan. Add a layer of pasta, half the remaining sauce, another layer of pasta, then the ricotta filling, another layer of pasta and the remaining sauce. Top with a final layer of pasta and

1 pound grated part skim mozzarella cheese

Bake at 350 degrees for about an hour depending on the size of your lasagna pan. Let stand for 15- 20 minutes before cutting and serving.