Grilled Pizza

Mise en place

1. FETA
2. BABY SPINACH
3. VIDALIA ONION
4. FRESH GRATED PARMESAN CHEESE
5. SLICED FETA CHEESE
6. MEDITERRANEAN SEASONING
7. EVOO
8. WHOLE WHEAT PIZZA DOUGH

 DRIZZLE SOME EVOO ON DOUGH AND PUT ON NICE GRILL MARKS ON BOTH SIDES

 PLACE IN PAN AND ADD TOPPINGS, FINISH WITH EVOO THEN LET COOK ON GRILL TILL MELTING BEGINS 8-12 MINS

SLICE INTO STRIPS, TOP WITH MORE PARM CHEESE AND EVOO AND ENJOY!!!!!

In the words of Alice Cooper...."School's out for SUMMER!"

Yes, sadly it is that time of year when fellow educators like myself, go into recharge mode!!! Have no fear as the Blog don't stop here!!!  As usual I will bore you with my food adventures!  You never know where I'll be a bloggin from!  I will leave you with this one for the grill during the good ole summertime!  Time to jump in the pool now, so lata!!!

Grill Pizza Dough:

2 1/4 teaspoons active dry yeast (one 1/4-ounce envelope)

2 cups warm water (105 to 115 degrees F)

5 to 5 1/2 cups unbleached all-purpose flour, plus more for dusting, preferably organic

2 teaspoons fine sea salt

grill as shown above the use your imagination to create a Pizza with whatever

 you can dream up!

 White Pizza

  shrimp?

Feta and Greek Kalamata Olives with Tzatziki Sauce!

Enjoy!!!!

Belmar Seafood Festival 6/12/2011

Sun came out for a while and some good food was had!

Some more Cape Cod Fun

http://www.land-ho.com/orleans
Lunch Time Soup Du Jour Wild Mushroom Bisque Excellent!
Kathy had Baby Spinach Salad & I went with Turkey BLT on whole Wheat!

 A few years Back I met the bartender Dave pictured below, we renewed our Yankees Red Sox Conversations!!!

Cape Cod June 3-6 2011

Great weekend on the Cape!!!!
Here are a few links & Pics
http://www.bobbybyrnes.com/
http://www.cupcakecharlies.com/ (seen on FoodTV Cupcake Wars)
http://www.thesquire.com/

When you are in Saco Maine......

Make sure you drop in and say hello to one my former students plying his Culinary trades!!!
http://www.sacoislanddeli.com/Saco_Island_Deli.html
Mark & Michelle can handle all of your catering needs also!!!
http://www.sacoislanddeli.com/Catering.html
Check 'em out!  Tell them The "Yackman", sent you!!

Mark is one of the best students I have ever had to pleasure to instruct!
Students like Mark, are the reason I can still get up and come to school these past 21 years!

Butter Milk Chicken

Buttermilk Fried Chicken

INGREDIENTS

3 pcs cut up chick bone in

1 cup buttermilk

¼ cup onion, sliced

TT chopped mixed fresh herbs (parsley, tarragon, thyme) or a teaspoon each of the dried herbs.

TT teaspoon paprika

TT teaspoon cayenne pepper

1 cup all-purpose flour

TT garlic salt

TT onion powder

TT cayenne pepper

TT Salt and pepper

¼ cup Oil

METHOD

1 Soak chicken in buttermilk with onions, herbs, paprika, and cayenne pepper.

2 Drain in colander, leaving some herbs on chicken. In a hotel pan, mix flour with seasonings. Meanwhile, heat 2 cups oil in a large, heavy-bottomed skillet (cast iron, stainless steel, or anodized aluminum - something that can take the heat) on medium high heat until a pinch of flour starts to sizzle when dropped in the hot oil (but not so hot that the pan is smoking). Remember when working with hot oil, always have a pan lid close by.

3 Place chicken pieces in bag with flour and shake until thoroughly coated. Add chicken to hot pan and fry on 1 side for 12-15 minutes, until golden brown, and then use tongs to turn the pieces over and fry for another 10-12 minutes, again until golden brown.  Be careful to keep the oil hot enough to fry the chicken, but not so high as it burns the chicken. To do this on our electric stove we have to alternate the settings between high to medium high several times while we are cooking.   Remove chicken from pan.  Place on a rack over a cookie sheet or broiling pan for the excess oil to drain. Add more salt and pepper to taste.