Alice's Dish:
Baked Halibut With Tomato Sauce Recipe
From LoveToKnow Recipes
Ingredients for Baked Halibut With Tomato Sauce
* 2 lbs. halibut
* 2 cups tomatoes
* 1 cup water
* 1 slice onion
* 3 cloves
* ½ tablespoon sugar
* 3 tablespoons butter
* 3 tablespoons flour
* ¾ teaspoon salt
* 1/8 teaspoon pepper
[edit]
Instructions
1. Cook twenty minutes tomatoes, water, onion, cloves, and sugar.
2. Melt butter, add flour, and stir into hot mixture.
3. Add salt and pepper, cook ten minutes, and strain.
4. Clean fish, put in baking-pan, pour around half the sauce, and bake thirty-five minutes, basting often.
5. Remove to hot platter, pour around remaining sauce, and garnish with parsley.
Sunday, December 28, 2008
Monday, December 15, 2008
Antioxidant Superpower to the Rescue!
So, after eating pizza for a few weeks straight and entertaining Tom, Lizzie and Santosh, and watching hte Jon and Kate Plus 8 St. Jude episode, Alice felt a need to be more healthy and stay away from her constant fear of getting cancer.
So, we're gonna eat a bunch of antioxidants. This is the new initiative inspired by Pom Juice, Omega -3 supplements we've been talking about, blueberries, and Function: Urban Detox juice we bought this weekend after partying with Amanda (WilliamsSonoma friend).
Long story short, we came across Pom Juice, Pom vitamin supplements, Proleva
Top 10 List Of A|X:
The Top 10 Antioxidant Foods
by Lisa Turner
Better Nutrition, Jan. 2002
Natural Protection
We've known for years that antioxidants can help prevent heart disease and cancer, reduce blood pressure and slow the effects of aging. These naturally occurring compounds protect the body from harmful, excess free radicals, sweeping them up before they can cause damage. And the best way to lay an antioxidant-rich foundation that's inhospitable to toxins and free radicals is through a combination of whole foods.
BERRIES
Few fruits have quite the provocative allure, the fragile charm or the nutrients of berries. They're full of fiber, minerals and vitamins, and loaded with healing antioxidants. Blueberries, raspberries and blackberries are rich in proanthocyanidins, antioxidants that can help prevent cancer and heart disease. Strawberries, raspberries and blackberries contain ellagic acid, a plant compound that combats carcinogens. Blueberries also appear to delay the onset of age-related loss of cognitive function.
Quick Tips: Stir raspberries into vanilla yogurt, add whole blueberries to salads, or dress up sliced strawberries with a little honey, balsamic vinegar and black pepper.
BROCCOLI
Maybe you never listened when Mom said, "Eat your broccoli." So listen now. Broccoli and other cruciferous vegetables like cabbage, cauliflower and Brussels sprouts, can help prevent cancer and ward off heart disease. Cruciferous vegetables contain a compound called indole-3-carbinol (I3C - a potent antioxidant that breaks down estrogen in the body) that reduces the risk of breast cancer and other estrogen-sensitive cancers, like cancer of the ovaries and cervix. Other studies have shown that broccoli can help fight cervical dysplasia, a precancerous condition. Broccoli also contains other protective constituents like beta-carotene, which can help prevent cancer and heart disease.
Quick Tips: Wrap cooked, chilled broccoli with roasted pepper strips, or toss steamed broccoli with olive oil, chopped black olives and crushed red pepper flakes.
TOMATOES
Tomatoes are fast becoming one of our favorite modern foods, and for good reason -- they can ward off certain kinds of cancer, prevent macular degeneration and cataracts, and help maintain mental function as we age. Tomatoes contain lycopene, a relatively rare member of the carotenoid family, also found in pink grapefruit and twice as powerful as beta-carotene. Studies have shown that men who eat more tomatoes or tomato sauce have significantly lower rates of prostate cancer. Other studies suggest lycopene can help prevent lung, colon and breast cancers. Tomatoes also contain the antioxidant glutathione, which helps boost immune function. Note: cooked tomatoes are preferable, since heat allows more desirable antioxidants in tomatoes to be made available to the body. And because lycopene is fat-soluble, eating tomatoes with oil can improve absorption.
Quick Tips: Add minced sundried tomatoes to mashed potatoes, or toss Roma tomatoes with chopped fresh basil and olive oil and serve over pasta.
RED GRAPES
A little red wine can keep your heart beating longer and stronger. Why? Mostly because of substances called resveratrol and quercetin found in red grapes. These potent antioxidants boost heart health by acting as free-radical scavengers, reducing platelet aggregation and helping blood vessels remain open and flexible. Resveratrol can also protect against cancer and reduce the risk of inflammatory diseases, gastric ulcers, stroke and even osteoporosis.
Quick Tips: Snack on frozen red grapes for a sweet treat, or heat organic red wine with cinnamon sticks and a few whole cloves.
GARLIC
The "stinking rose," perhaps the world's oldest known medicinal and culinary herb, is packed with antioxidants that can help fend off cancer, heart disease and the effects of aging. The sulfur compounds that give garlic its pungent odor are thought to be responsible for its healing benefits. Studies have shown that garlic keeps the heart healthy by lowering cholesterol levels, reducing blood pressure, fighting free radicals and keeping blood from clotting. Other studies suggest that eating garlic regularly can help prevent cancer. It also has potent anti-fungal properties and can help treat asthma and yeast infections.
Quick Tips: Roast whole heads of garlic until soft, and spread on warm baguette slices or puree roasted peppers with garlic for a fast sauce.
SPINACH
Popeye may have thought eating spinach gave him strength, but it also allowed him to hit a nutritional jackpot. Because lutein (an antioxidant found in spinach) is the main pigment in the macula - the region of maximum visual sensitivity - it can help protect your vision. Studies have shown that people who eat spinach are less likely to develop cataracts and macular degeneration, the two most common causes of vision loss. Lutein appears to work by shielding the retina from sun damage and fighting free radicals that can harm the eyes. Some preliminary studies have suggested that lutein can also help prevent heart disease.
Quick Tips: Stir chopped, fresh spinach and crushed walnuts into steamed brown rice, or lightly wilt baby spinach leaves and toss with olive oil.
TEA
The most frequently consumed beverage in the world may also be one of the best ways to prevent a number of degenerative diseases. Tea has been shown to significantly reduce the risk of cancer, heart disease, stroke and other diseases. It was originally thought that green tea had more antioxidants than black tea, but recent studies suggest that they are equally beneficial. The catechins in green tea are oxidized in the manufacturing process of black tea, forming free-radical fighting theaflavins.
Quick Tips: Poach salmon in an infusion of green tea and ginger. Or boil soba noodles in green tea and toss with sesame seeds and a dash of toasted sesame oil.
CARROTS
Carrots are loaded with a potent antioxidant called beta-carotene, a member of the healing family of carotenoids. Also found in beets, sweet potatoes and other yellow-orange vegetables, beta-carotene provides protection against: cancer, especially lung, bladder, breast, esophageal and stomach cancers; heart disease, and the progression of arthritis by as much as 70 percent. Note: Cooked carrots have considerably higher levels of antioxidants than uncooked, probably because heat breaks down the active compounds and makes them more available.
Quick Tips: Puree cooked carrots with low-fat chicken broth, rosemary and a dash of cream, or steam whole baby carrots and toss with nutmeg, honey and a little butter.
SOY
The enduring favorite of health-foods aficionados, soy can help prevent cancer, lower cholesterol, ward off osteoporosis and lessen the effects of menopause. Most of the health benefits of soy have been attributed to its content of Genistein and other isoflavones, which resemble natural estrogens in the body. Studies have shown that Genistein can help prevent breast, colon and prostate cancers. Additionally, soy can reduce both overall cholesterol levels and LDL (low-density lipoprotein or "bad") cholesterol levels, without affecting the levels of beneficial HDL. Soy can also prevent osteoporosis and help alleviate the symptoms of menopause, such as hot flashes.
Quick Tips: Add cubed tempeh to pasta sauce, spread soy butter on a whole-wheat pita instead of peanut butter or toss soy sprouts on a salad or in stir-fry dishes.
WHOLE GRAINS
Your morning bowl of cereal may be a more potent source of phytochemicals than you think -- as long as it's whole-grain variety. Vitamin E in grains is a potent antioxidant that plays a role in preventing cancer, especially prostate cancer. Other studies have found that it can boost immunity, slow the progression of Alzheimer's disease, treat and possibly prevent arthritis, prevent sunburn and treat male infertility. Grains are also rich in phytic acid, known as IP-6, a potent antioxidant that can help protect against breast, colon and liver cancers.
Quick Tips: Combine cooked bulgur wheat with chopped parsley, scallions and olive oil, or add raisins, dried apricots and minced basil to brown rice.
Source
-----
Foods are considered to be the preferred way of boosting antioxidant levels because they're thought to contain a wide array of antioxidant substances. Many of the them are also high in vitamins, minerals and fiber.
A USDA study analyzed the antioxidant content of commonly consumed foods. Researchers tested over 100 foods. Here is a ranked list of the top 20 fruits, vegetables and nuts:
1. Small red bean (dried), 1/2 cup
2. Wild blueberry, 1 cup
3. Red kidney bean (dried), 1/2 cup[br[
4. Pinto bean, 1/2 cup
5. Blueberry (cultivated), 1 cup
6. Cranberry, 1 cup (whole)
7. Artichoke (cooked hearts), 1 cup
8. Blackberry, 1 cup
9. Prune, 1/2 cup
10. Raspberry, 1 cup
11. Strawberry, 1 cup
12. Red delicious apple, 1
13. Granny Smith apple, 1
14. Pecan, 1 ounce
15. Sweet cherry, 1 cup
16. Black plum, 1
17. Russet potato, 1 cooked
18. Black bean (dried), 1/2 cup
19. Plum, 1
20. Gala apple, 1
Source
So, we're gonna eat a bunch of antioxidants. This is the new initiative inspired by Pom Juice, Omega -3 supplements we've been talking about, blueberries, and Function: Urban Detox juice we bought this weekend after partying with Amanda (WilliamsSonoma friend).
Long story short, we came across Pom Juice, Pom vitamin supplements, Proleva
Top 10 List Of A|X:
The Top 10 Antioxidant Foods
by Lisa Turner
Better Nutrition, Jan. 2002
Natural Protection
We've known for years that antioxidants can help prevent heart disease and cancer, reduce blood pressure and slow the effects of aging. These naturally occurring compounds protect the body from harmful, excess free radicals, sweeping them up before they can cause damage. And the best way to lay an antioxidant-rich foundation that's inhospitable to toxins and free radicals is through a combination of whole foods.
BERRIES
Few fruits have quite the provocative allure, the fragile charm or the nutrients of berries. They're full of fiber, minerals and vitamins, and loaded with healing antioxidants. Blueberries, raspberries and blackberries are rich in proanthocyanidins, antioxidants that can help prevent cancer and heart disease. Strawberries, raspberries and blackberries contain ellagic acid, a plant compound that combats carcinogens. Blueberries also appear to delay the onset of age-related loss of cognitive function.
Quick Tips: Stir raspberries into vanilla yogurt, add whole blueberries to salads, or dress up sliced strawberries with a little honey, balsamic vinegar and black pepper.
BROCCOLI
Maybe you never listened when Mom said, "Eat your broccoli." So listen now. Broccoli and other cruciferous vegetables like cabbage, cauliflower and Brussels sprouts, can help prevent cancer and ward off heart disease. Cruciferous vegetables contain a compound called indole-3-carbinol (I3C - a potent antioxidant that breaks down estrogen in the body) that reduces the risk of breast cancer and other estrogen-sensitive cancers, like cancer of the ovaries and cervix. Other studies have shown that broccoli can help fight cervical dysplasia, a precancerous condition. Broccoli also contains other protective constituents like beta-carotene, which can help prevent cancer and heart disease.
Quick Tips: Wrap cooked, chilled broccoli with roasted pepper strips, or toss steamed broccoli with olive oil, chopped black olives and crushed red pepper flakes.
TOMATOES
Tomatoes are fast becoming one of our favorite modern foods, and for good reason -- they can ward off certain kinds of cancer, prevent macular degeneration and cataracts, and help maintain mental function as we age. Tomatoes contain lycopene, a relatively rare member of the carotenoid family, also found in pink grapefruit and twice as powerful as beta-carotene. Studies have shown that men who eat more tomatoes or tomato sauce have significantly lower rates of prostate cancer. Other studies suggest lycopene can help prevent lung, colon and breast cancers. Tomatoes also contain the antioxidant glutathione, which helps boost immune function. Note: cooked tomatoes are preferable, since heat allows more desirable antioxidants in tomatoes to be made available to the body. And because lycopene is fat-soluble, eating tomatoes with oil can improve absorption.
Quick Tips: Add minced sundried tomatoes to mashed potatoes, or toss Roma tomatoes with chopped fresh basil and olive oil and serve over pasta.
RED GRAPES
A little red wine can keep your heart beating longer and stronger. Why? Mostly because of substances called resveratrol and quercetin found in red grapes. These potent antioxidants boost heart health by acting as free-radical scavengers, reducing platelet aggregation and helping blood vessels remain open and flexible. Resveratrol can also protect against cancer and reduce the risk of inflammatory diseases, gastric ulcers, stroke and even osteoporosis.
Quick Tips: Snack on frozen red grapes for a sweet treat, or heat organic red wine with cinnamon sticks and a few whole cloves.
GARLIC
The "stinking rose," perhaps the world's oldest known medicinal and culinary herb, is packed with antioxidants that can help fend off cancer, heart disease and the effects of aging. The sulfur compounds that give garlic its pungent odor are thought to be responsible for its healing benefits. Studies have shown that garlic keeps the heart healthy by lowering cholesterol levels, reducing blood pressure, fighting free radicals and keeping blood from clotting. Other studies suggest that eating garlic regularly can help prevent cancer. It also has potent anti-fungal properties and can help treat asthma and yeast infections.
Quick Tips: Roast whole heads of garlic until soft, and spread on warm baguette slices or puree roasted peppers with garlic for a fast sauce.
SPINACH
Popeye may have thought eating spinach gave him strength, but it also allowed him to hit a nutritional jackpot. Because lutein (an antioxidant found in spinach) is the main pigment in the macula - the region of maximum visual sensitivity - it can help protect your vision. Studies have shown that people who eat spinach are less likely to develop cataracts and macular degeneration, the two most common causes of vision loss. Lutein appears to work by shielding the retina from sun damage and fighting free radicals that can harm the eyes. Some preliminary studies have suggested that lutein can also help prevent heart disease.
Quick Tips: Stir chopped, fresh spinach and crushed walnuts into steamed brown rice, or lightly wilt baby spinach leaves and toss with olive oil.
TEA
The most frequently consumed beverage in the world may also be one of the best ways to prevent a number of degenerative diseases. Tea has been shown to significantly reduce the risk of cancer, heart disease, stroke and other diseases. It was originally thought that green tea had more antioxidants than black tea, but recent studies suggest that they are equally beneficial. The catechins in green tea are oxidized in the manufacturing process of black tea, forming free-radical fighting theaflavins.
Quick Tips: Poach salmon in an infusion of green tea and ginger. Or boil soba noodles in green tea and toss with sesame seeds and a dash of toasted sesame oil.
CARROTS
Carrots are loaded with a potent antioxidant called beta-carotene, a member of the healing family of carotenoids. Also found in beets, sweet potatoes and other yellow-orange vegetables, beta-carotene provides protection against: cancer, especially lung, bladder, breast, esophageal and stomach cancers; heart disease, and the progression of arthritis by as much as 70 percent. Note: Cooked carrots have considerably higher levels of antioxidants than uncooked, probably because heat breaks down the active compounds and makes them more available.
Quick Tips: Puree cooked carrots with low-fat chicken broth, rosemary and a dash of cream, or steam whole baby carrots and toss with nutmeg, honey and a little butter.
SOY
The enduring favorite of health-foods aficionados, soy can help prevent cancer, lower cholesterol, ward off osteoporosis and lessen the effects of menopause. Most of the health benefits of soy have been attributed to its content of Genistein and other isoflavones, which resemble natural estrogens in the body. Studies have shown that Genistein can help prevent breast, colon and prostate cancers. Additionally, soy can reduce both overall cholesterol levels and LDL (low-density lipoprotein or "bad") cholesterol levels, without affecting the levels of beneficial HDL. Soy can also prevent osteoporosis and help alleviate the symptoms of menopause, such as hot flashes.
Quick Tips: Add cubed tempeh to pasta sauce, spread soy butter on a whole-wheat pita instead of peanut butter or toss soy sprouts on a salad or in stir-fry dishes.
WHOLE GRAINS
Your morning bowl of cereal may be a more potent source of phytochemicals than you think -- as long as it's whole-grain variety. Vitamin E in grains is a potent antioxidant that plays a role in preventing cancer, especially prostate cancer. Other studies have found that it can boost immunity, slow the progression of Alzheimer's disease, treat and possibly prevent arthritis, prevent sunburn and treat male infertility. Grains are also rich in phytic acid, known as IP-6, a potent antioxidant that can help protect against breast, colon and liver cancers.
Quick Tips: Combine cooked bulgur wheat with chopped parsley, scallions and olive oil, or add raisins, dried apricots and minced basil to brown rice.
Source
-----
Foods are considered to be the preferred way of boosting antioxidant levels because they're thought to contain a wide array of antioxidant substances. Many of the them are also high in vitamins, minerals and fiber.
A USDA study analyzed the antioxidant content of commonly consumed foods. Researchers tested over 100 foods. Here is a ranked list of the top 20 fruits, vegetables and nuts:
1. Small red bean (dried), 1/2 cup
2. Wild blueberry, 1 cup
3. Red kidney bean (dried), 1/2 cup[br[
4. Pinto bean, 1/2 cup
5. Blueberry (cultivated), 1 cup
6. Cranberry, 1 cup (whole)
7. Artichoke (cooked hearts), 1 cup
8. Blackberry, 1 cup
9. Prune, 1/2 cup
10. Raspberry, 1 cup
11. Strawberry, 1 cup
12. Red delicious apple, 1
13. Granny Smith apple, 1
14. Pecan, 1 ounce
15. Sweet cherry, 1 cup
16. Black plum, 1
17. Russet potato, 1 cooked
18. Black bean (dried), 1/2 cup
19. Plum, 1
20. Gala apple, 1
Source
Pizza Recipes
I know it's called "Basic Pizza Dough", but the only thing basic about it is how to make it. Most people say "this is the best crust I've ever had."
Many times with grocery store or take out pizza the edge of the crustis left on the plate. Well, that won't happen with this crust. Your family and friends are sure to eat the whole thing.
When all your friends ask you for the recipe, you can come to the top of this page and email it them at the click of a button (we figured this would save you a lot of time copying or printing it out. ;)
This dough is easiest to make in a food processor or bread maker. You can, however, make it by hand (there's just a lot of mixing and kneading that way). Feel free to add ingredients to the dough to make it more interesting. I've often added minced garlic or rosemary or basil. I've even added chopped peanuts for the Thai Style Pizza (recipe link below). It's your pizza, be creative.
Ingredients: 3 1/2 cups flour
1 cup warm water
2 tablespoons yeast
2 tablespoons honey
1/4 cup olive oil
1/2 teaspoon salt
To Mix Dough by Hand:
Pour warm water into a bowl. The water should be about 85 to 115° F. Test it with your hand. It should feel very warm, but comfortable. Add the honey and salt. Mix by and hand (or any other method) until well blended. Add the yeast and mix some more. Let this mixture sit for about 5 minutes. Add 1 cup of flour and the olive oil and mix until well blended. Add the rest of the flour (and any other additions) and mix well. The dough should turn into a ball. If the dough does not ball up because it's too dry, add water one tablespoon at a time until it does. If your mixture is more like a batter, add flour one tablespoon at a time. Adding water or flour as needed to get the right consistency will assure you always get a perfect dough. Just remember to do it in small amounts.
Once the dough is balled up, place the ball on a floured board and knead for about a minute. This builds the gluten which helps the dough to rise and become fluffy when cooked. Place the dough in a plastic grocery bag or a covered bowl and store in a warm, dry area to rise.
After about 45 minutes the dough should have about doubled in size. Show it who's boss and punch it down. That's right, give it a good smack so it deflates. Let it rise for another hour to an hour and a half. The dough is now ready to be rolled out. You can punch the dough down one more time if you want and wait another hour or two before rolling out. The choice is yours.
You're now ready for the next step: Rolling out the dough.
This dough can also be made in advance and refrigerated for a day or so, or even frozen. Be sure to let it come to room temperature before using.
Pizza Rolling Primer
Introduction
Ask just about anybody what their favorite food is. I can guarantee that one of the top three is likely to be pizza. Everyone loves pizza and everyone has different opinions about pizza. Thin or thick crust? What toppings? New York, California or Chicago style? Small, Medium or Large? Even pick-up or delivery? Now you can have your very own opinion,options and your very own pizza!
This article is intended to give you the basics of pizza preparation, condiments and cooking equipment. Pizza is very forgiving. It really doesn't care what you put on it or where you cook it. I've even made it on a barbecue! So don't worry and just have fun with it.
Equipment For Making Pizza
* Food processor - this is probably the most useful (although you can get by without it) piece of equipment.
* Rolling pin - for those who don't want to toss the dough.
* Baking stone or bricks - a heavy duty baking sheet can be used instead.
* Pizza peel - paddle like tool for removing pizza from the oven - a couple of spatulas will work fine too.
* Pizza cutter - don't have one? Use a big knife.
* Cooling rack
The method for making pizza no matter what kind or style you like
Pizza
1. Make the dough.
Bread flour is what I use, it produces a dough that's a little thicker, lighter and fluffier. If you prefer a thinner and crisper crust, use regular flour.
2. Make the sauce (not always necessary).
Some pizzas have sauces some don't. Not only does a sauce add flavor, it helps keep the cheese on the pizza.
3. Cut the cheese (Not the way you're thinking, Beavis!).
Cheese is probably the single most important ingredient. Don't be cheap when it comes to buying cheese. Buy fresh, whole cheeses. You and your taste buds will be glad you did. It's OK to grate the cheese in advance (I use the food processor for this) and keep refrigerated or frozen for later use.
4. Prepare the toppings.
I like to have all the toppings cut and ready prior to assembly. This makes the assembly fast, which is important.
5. Roll out the dough.
Roll out the dough on a clean dry surface. Use lots of flour so it won't stick. (Click on Page 2 of this article for detailed photo instructions.)
6. Assemble and bake.
Place the dough on a cookie sheet or on your pizza peel. If using a peel, first sprinkle it with a little corn meal. The cornmeal acts like tiny "ball bearings" that helps the pizza to slide off into the oven.
Put the sauce on leaving a quarter to half inch border around the edge. This gives your pizza that pizzeria look. Cover with cheese. Also leaving a quarter to half inch border. Place toppings on top. Put pizza in a 450° F. degree oven for about 15 minutes or until the crust is golden brown. If you are using a pizza stone or bricks, always sprinkle corn meal on stone just before the pizza goes in. This helps the pizza not to stick here too.
Remove and let cool on cooling rack for 10 minutes. If you don't let it cool a bit before cutting the molten hot cheese will flow like lava off your pizza and on to your counter.
7. Slice it up and share with family and friends.
Slice it up any way you like and be sure to have enough people around to tell you how great it is.
Every pizza is pretty much made the same way. Any technique unique to a particular pizza will be described within the recipe.
Enjoy!
Rolling Out Pizza Dough
One mistake most people make when working with dough is not using enough muscle. Dough fights back. You push it, it pushes back. Don't be afraid of the dough. It won't bite you and you can't really damage it, either. When working with dough, use plenty of flour, but don't let it get too dry. It should be fun to work with, not too sticky and not too crumbly.
Form it into a flat ball about six to eight inches wide.
Using both hands, one on top of the other, press from the center outwards on it to start stretching it out, turning the dough a bit on each push. You can also pick up the dough and squeeze the edges of it while turning it like a steering wheel. This allows the weight of the dough to stretch it.
Once the dough is about 1/2" thick all the way around, use a rolling pin to flatten it out to about 1/4" thick. I usually run the pin over once or twice, flip the dough over and give it a quarter turn and roll it again to make it even.
Take a fork and put puncture holes all over the dough. This keeps it from bubbling up while cooking and it also helps to hold the sauce on as well.
pizza peelputting on the toppings
Transfer dough to pizza peal sprinkled corn meal or place it on a lightly greased cookie sheet.
Top with sauce, cheese and/or toppings and bake in a 400° F. oven until the crust is light brown. Bake on either baking stones or on the cookie sheet or a pizza pan.
Enjoy!
---
For Awesome pizza dough recipe
Put 2 tsp into 1 1/4 c warm water in a large bowl. Sit for 5 minutes. Add 2 tsp sugar and 1 tsp salt. Mix. Add 1 c of all-purpose flour at a time. Do this 3x for 3 c of flour. Knead for 10 minutes. Let sit for 1/2 hour.
----
THE BEST NEW YORK STYLE PIZZA
Cooking Tools:
1. Pizza stone (critical to the pizza crust texture)
2. Pizza peel (looks like a wooden pan, important in transferring the pizza to the oven
3. Thermometer (to measure water temperature)
4. Pizza cutter
Stage 1:
2 cups all purpose flour
1/2 teaspoon salt
1 teaspoon olive oil
2/3 cups warm water (110°F to 115°F)
1 teaspoon sugar
5/8 teaspoon active dry yeast
Stage 2:
flour
cornmeal
2 tablespoons olive oil
4 tablespoons pizza sauce
2/3 lb mozzarella cheese
1/4 lb Romano and Parmesan cheese
chopped basil
crushed red pepper
garlic powder
onion powder
oregano
Stage 1:
1. Mix the warm water and sugar in a small bowl until blended together.
2. Add the yeast and mix well. Then wait until the top becomes foamy (about 5-10 minutes).
3. In the meantime mix the flour, salt and olive oil in large bowl.
4. Once yeast/water mixture is ready, add it to the flour mixture and stir. Continue to mix until you get a doughy mass that is smooth and elastic. If it is still sticky, add some extra flour to it (It's okay if dough is slightly sticky).
5. Form the dough mass into a ball and place in an oiled bowl (you can use oil or a cooking spray). Roll the ball in the bowl so that it is covered in oil. Cover the bowl in plastic wrap and place in a warm place; let rise for at least an hour. (I run my clothes dryer for a minute then stop it and put the bowl inside).
6. If you are planning on cooking the pizza immediately, preheat the oven to 475°F and place the pizza stone inside the oven on the lowest rack. The stone should be heated in the oven for around an hour before placing the pizza. This way, your dough and your pizza stone will be ready around the same time.
Stage 2:
1. Place dough ball on a flat (clean) floured surface.
2. Punch it down and work into a circular disc. At this point the dough should be smooth and elastic and easy to work with. If not, add a pinch full of flour and rub it on top of the dough.
3. Use your hands to spread out the dough (Don't use a rolling pin). You should work from the center and spread outwards (this ensures the center dough is thinner and keeps a thicker crust). You can also stretch the dough out by holding it on top of both fists and spreading them apart slowly.
Occasionally, flip the dough over and sprinkle a little flour on to make sure dough is not sticky. Continue to work dough until you have circular disc about 12"-14" in diameter.
4. Be sure when you have completed stretching out the dough that there are no parts of the dough that are sticky, as this will make transferring the pizza to the oven difficult.
Once ready, transfer dough to a pizza peel. The peel should be lightly covered in flour and corn meal (this will help keep the pizza from sticking to the peel).
5. Brush the pizza crust with olive oil. Then top with pizza sauce and cheeses.
6. Now add the spices over the cheese. Just add enough to lightly coat the surface with a single pass. You can add any toppings that you prefer to the pizza.
7. The pizza is now ready to be cooked. If you had your oven prepared with the pizza stone at 475°F for an hour, you are ready to go.
Using the pizza peel, slide the pizza on top of the stone. This can be tricky. Have the peel inside the oven at about a 20 degree angle. Then push the peel forward and jerk backwards. The pizza should slide right in like this.
8. Cook for 14 minutes and then remove only the pizza (use a pair of spatulas to remove the pizza). Let the stone remain in the oven and allow it to cool inside the oven.
9. Let the pizza cool for about 7 minutes before serving. Use a pizza cutter and make 8 slices.
Serves 2-4 people.
To clean the pizza stone:
Once it is cooled, use a metal spatula to scrape off any residue and use a wet paper towel to wipe off.
Don't use any soaps or detergents, the stone will absorb the chemicals and possibly affect the taste of the pizza. Stone will stain brown and is normal.
Many times with grocery store or take out pizza the edge of the crustis left on the plate. Well, that won't happen with this crust. Your family and friends are sure to eat the whole thing.
When all your friends ask you for the recipe, you can come to the top of this page and email it them at the click of a button (we figured this would save you a lot of time copying or printing it out. ;)
This dough is easiest to make in a food processor or bread maker. You can, however, make it by hand (there's just a lot of mixing and kneading that way). Feel free to add ingredients to the dough to make it more interesting. I've often added minced garlic or rosemary or basil. I've even added chopped peanuts for the Thai Style Pizza (recipe link below). It's your pizza, be creative.
Ingredients: 3 1/2 cups flour
1 cup warm water
2 tablespoons yeast
2 tablespoons honey
1/4 cup olive oil
1/2 teaspoon salt
To Mix Dough by Hand:
Pour warm water into a bowl. The water should be about 85 to 115° F. Test it with your hand. It should feel very warm, but comfortable. Add the honey and salt. Mix by and hand (or any other method) until well blended. Add the yeast and mix some more. Let this mixture sit for about 5 minutes. Add 1 cup of flour and the olive oil and mix until well blended. Add the rest of the flour (and any other additions) and mix well. The dough should turn into a ball. If the dough does not ball up because it's too dry, add water one tablespoon at a time until it does. If your mixture is more like a batter, add flour one tablespoon at a time. Adding water or flour as needed to get the right consistency will assure you always get a perfect dough. Just remember to do it in small amounts.
Once the dough is balled up, place the ball on a floured board and knead for about a minute. This builds the gluten which helps the dough to rise and become fluffy when cooked. Place the dough in a plastic grocery bag or a covered bowl and store in a warm, dry area to rise.
After about 45 minutes the dough should have about doubled in size. Show it who's boss and punch it down. That's right, give it a good smack so it deflates. Let it rise for another hour to an hour and a half. The dough is now ready to be rolled out. You can punch the dough down one more time if you want and wait another hour or two before rolling out. The choice is yours.
You're now ready for the next step: Rolling out the dough.
This dough can also be made in advance and refrigerated for a day or so, or even frozen. Be sure to let it come to room temperature before using.
Pizza Rolling Primer
Introduction
Ask just about anybody what their favorite food is. I can guarantee that one of the top three is likely to be pizza. Everyone loves pizza and everyone has different opinions about pizza. Thin or thick crust? What toppings? New York, California or Chicago style? Small, Medium or Large? Even pick-up or delivery? Now you can have your very own opinion,options and your very own pizza!
This article is intended to give you the basics of pizza preparation, condiments and cooking equipment. Pizza is very forgiving. It really doesn't care what you put on it or where you cook it. I've even made it on a barbecue! So don't worry and just have fun with it.
Equipment For Making Pizza
* Food processor - this is probably the most useful (although you can get by without it) piece of equipment.
* Rolling pin - for those who don't want to toss the dough.
* Baking stone or bricks - a heavy duty baking sheet can be used instead.
* Pizza peel - paddle like tool for removing pizza from the oven - a couple of spatulas will work fine too.
* Pizza cutter - don't have one? Use a big knife.
* Cooling rack
The method for making pizza no matter what kind or style you like
Pizza
1. Make the dough.
Bread flour is what I use, it produces a dough that's a little thicker, lighter and fluffier. If you prefer a thinner and crisper crust, use regular flour.
2. Make the sauce (not always necessary).
Some pizzas have sauces some don't. Not only does a sauce add flavor, it helps keep the cheese on the pizza.
3. Cut the cheese (Not the way you're thinking, Beavis!).
Cheese is probably the single most important ingredient. Don't be cheap when it comes to buying cheese. Buy fresh, whole cheeses. You and your taste buds will be glad you did. It's OK to grate the cheese in advance (I use the food processor for this) and keep refrigerated or frozen for later use.
4. Prepare the toppings.
I like to have all the toppings cut and ready prior to assembly. This makes the assembly fast, which is important.
5. Roll out the dough.
Roll out the dough on a clean dry surface. Use lots of flour so it won't stick. (Click on Page 2 of this article for detailed photo instructions.)
6. Assemble and bake.
Place the dough on a cookie sheet or on your pizza peel. If using a peel, first sprinkle it with a little corn meal. The cornmeal acts like tiny "ball bearings" that helps the pizza to slide off into the oven.
Put the sauce on leaving a quarter to half inch border around the edge. This gives your pizza that pizzeria look. Cover with cheese. Also leaving a quarter to half inch border. Place toppings on top. Put pizza in a 450° F. degree oven for about 15 minutes or until the crust is golden brown. If you are using a pizza stone or bricks, always sprinkle corn meal on stone just before the pizza goes in. This helps the pizza not to stick here too.
Remove and let cool on cooling rack for 10 minutes. If you don't let it cool a bit before cutting the molten hot cheese will flow like lava off your pizza and on to your counter.
7. Slice it up and share with family and friends.
Slice it up any way you like and be sure to have enough people around to tell you how great it is.
Every pizza is pretty much made the same way. Any technique unique to a particular pizza will be described within the recipe.
Enjoy!
Rolling Out Pizza Dough
One mistake most people make when working with dough is not using enough muscle. Dough fights back. You push it, it pushes back. Don't be afraid of the dough. It won't bite you and you can't really damage it, either. When working with dough, use plenty of flour, but don't let it get too dry. It should be fun to work with, not too sticky and not too crumbly.
Form it into a flat ball about six to eight inches wide.
Using both hands, one on top of the other, press from the center outwards on it to start stretching it out, turning the dough a bit on each push. You can also pick up the dough and squeeze the edges of it while turning it like a steering wheel. This allows the weight of the dough to stretch it.
Once the dough is about 1/2" thick all the way around, use a rolling pin to flatten it out to about 1/4" thick. I usually run the pin over once or twice, flip the dough over and give it a quarter turn and roll it again to make it even.
Take a fork and put puncture holes all over the dough. This keeps it from bubbling up while cooking and it also helps to hold the sauce on as well.
pizza peelputting on the toppings
Transfer dough to pizza peal sprinkled corn meal or place it on a lightly greased cookie sheet.
Top with sauce, cheese and/or toppings and bake in a 400° F. oven until the crust is light brown. Bake on either baking stones or on the cookie sheet or a pizza pan.
Enjoy!
---
For Awesome pizza dough recipe
Put 2 tsp into 1 1/4 c warm water in a large bowl. Sit for 5 minutes. Add 2 tsp sugar and 1 tsp salt. Mix. Add 1 c of all-purpose flour at a time. Do this 3x for 3 c of flour. Knead for 10 minutes. Let sit for 1/2 hour.
----
THE BEST NEW YORK STYLE PIZZA
Cooking Tools:
1. Pizza stone (critical to the pizza crust texture)
2. Pizza peel (looks like a wooden pan, important in transferring the pizza to the oven
3. Thermometer (to measure water temperature)
4. Pizza cutter
Stage 1:
2 cups all purpose flour
1/2 teaspoon salt
1 teaspoon olive oil
2/3 cups warm water (110°F to 115°F)
1 teaspoon sugar
5/8 teaspoon active dry yeast
Stage 2:
flour
cornmeal
2 tablespoons olive oil
4 tablespoons pizza sauce
2/3 lb mozzarella cheese
1/4 lb Romano and Parmesan cheese
chopped basil
crushed red pepper
garlic powder
onion powder
oregano
Stage 1:
1. Mix the warm water and sugar in a small bowl until blended together.
2. Add the yeast and mix well. Then wait until the top becomes foamy (about 5-10 minutes).
3. In the meantime mix the flour, salt and olive oil in large bowl.
4. Once yeast/water mixture is ready, add it to the flour mixture and stir. Continue to mix until you get a doughy mass that is smooth and elastic. If it is still sticky, add some extra flour to it (It's okay if dough is slightly sticky).
5. Form the dough mass into a ball and place in an oiled bowl (you can use oil or a cooking spray). Roll the ball in the bowl so that it is covered in oil. Cover the bowl in plastic wrap and place in a warm place; let rise for at least an hour. (I run my clothes dryer for a minute then stop it and put the bowl inside).
6. If you are planning on cooking the pizza immediately, preheat the oven to 475°F and place the pizza stone inside the oven on the lowest rack. The stone should be heated in the oven for around an hour before placing the pizza. This way, your dough and your pizza stone will be ready around the same time.
Stage 2:
1. Place dough ball on a flat (clean) floured surface.
2. Punch it down and work into a circular disc. At this point the dough should be smooth and elastic and easy to work with. If not, add a pinch full of flour and rub it on top of the dough.
3. Use your hands to spread out the dough (Don't use a rolling pin). You should work from the center and spread outwards (this ensures the center dough is thinner and keeps a thicker crust). You can also stretch the dough out by holding it on top of both fists and spreading them apart slowly.
Occasionally, flip the dough over and sprinkle a little flour on to make sure dough is not sticky. Continue to work dough until you have circular disc about 12"-14" in diameter.
4. Be sure when you have completed stretching out the dough that there are no parts of the dough that are sticky, as this will make transferring the pizza to the oven difficult.
Once ready, transfer dough to a pizza peel. The peel should be lightly covered in flour and corn meal (this will help keep the pizza from sticking to the peel).
5. Brush the pizza crust with olive oil. Then top with pizza sauce and cheeses.
6. Now add the spices over the cheese. Just add enough to lightly coat the surface with a single pass. You can add any toppings that you prefer to the pizza.
7. The pizza is now ready to be cooked. If you had your oven prepared with the pizza stone at 475°F for an hour, you are ready to go.
Using the pizza peel, slide the pizza on top of the stone. This can be tricky. Have the peel inside the oven at about a 20 degree angle. Then push the peel forward and jerk backwards. The pizza should slide right in like this.
8. Cook for 14 minutes and then remove only the pizza (use a pair of spatulas to remove the pizza). Let the stone remain in the oven and allow it to cool inside the oven.
9. Let the pizza cool for about 7 minutes before serving. Use a pizza cutter and make 8 slices.
Serves 2-4 people.
To clean the pizza stone:
Once it is cooled, use a metal spatula to scrape off any residue and use a wet paper towel to wipe off.
Don't use any soaps or detergents, the stone will absorb the chemicals and possibly affect the taste of the pizza. Stone will stain brown and is normal.
Saturday, December 6, 2008
Original New York Style Recipe
1. For Awesome pizza dough recipe
Put 2 tsp dry active yeast into 1 1/4 c warm water in a large bowl. Sit for 5 minutes. Add 2 tsp sugar and 1 tsp salt. Mix. Add 1 c of all-purpose flour at a time. Do this 3x for 3 c of flour. Knead for 10 minutes. Let sit for 1/2 hour.
2.
THE BEST NEW YORK STYLE PIZZA
Cooking Tools:
1. Pizza stone (critical to the pizza crust texture)
2. Pizza peel (looks like a wooden pan, important in transferring the pizza to the oven
3. Thermometer (to measure water temperature)
4. Pizza cutter
Stage 1:
2 cups all purpose flour
1/2 teaspoon salt
1 teaspoon olive oil
2/3 cups warm water (110°F to 115°F)
1 teaspoon sugar
5/8 teaspoon active dry yeast
Stage 2:
flour
cornmeal
2 tablespoons olive oil
4 tablespoons pizza sauce
2/3 lb mozzarella cheese
1/4 lb Romano and Parmesan cheese
chopped basil
crushed red pepper
garlic powder
onion powder
oregano
Stage 1:
1. Mix the warm water and sugar in a small bowl until blended together.
2. Add the yeast and mix well. Then wait until the top becomes foamy (about 5-10 minutes).
3. In the meantime mix the flour, salt and olive oil in large bowl.
4. Once yeast/water mixture is ready, add it to the flour mixture and stir. Continue to mix until you get a doughy mass that is smooth and elastic. If it is still sticky, add some extra flour to it (It's okay if dough is slightly sticky).
5. Form the dough mass into a ball and place in an oiled bowl (you can use oil or a cooking spray). Roll the ball in the bowl so that it is covered in oil. Cover the bowl in plastic wrap and place in a warm place; let rise for at least an hour. (I run my clothes dryer for a minute then stop it and put the bowl inside).
6. If you are planning on cooking the pizza immediately, preheat the oven to 475°F and place the pizza stone inside the oven on the lowest rack. The stone should be heated in the oven for around an hour before placing the pizza. This way, your dough and your pizza stone will be ready around the same time.
Stage 2:
1. Place dough ball on a flat (clean) floured surface.
2. Punch it down and work into a circular disc. At this point the dough should be smooth and elastic and easy to work with. If not, add a pinch full of flour and rub it on top of the dough.
3. Use your hands to spread out the dough (Don't use a rolling pin). You should work from the center and spread outwards (this ensures the center dough is thinner and keeps a thicker crust). You can also stretch the dough out by holding it on top of both fists and spreading them apart slowly.
Occasionally, flip the dough over and sprinkle a little flour on to make sure dough is not sticky. Continue to work dough until you have circular disc about 12"-14" in diameter.
4. Be sure when you have completed stretching out the dough that there are no parts of the dough that are sticky, as this will make transferring the pizza to the oven difficult.
Once ready, transfer dough to a pizza peel. The peel should be lightly covered in flour and corn meal (this will help keep the pizza from sticking to the peel).
5. Brush the pizza crust with olive oil. Then top with pizza sauce and cheeses.
6. Now add the spices over the cheese. Just add enough to lightly coat the surface with a single pass. You can add any toppings that you prefer to the pizza.
7. The pizza is now ready to be cooked. If you had your oven prepared with the pizza stone at 475°F for an hour, you are ready to go.
Using the pizza peel, slide the pizza on top of the stone. This can be tricky. Have the peel inside the oven at about a 20 degree angle. Then push the peel forward and jerk backwards. The pizza should slide right in like this.
8. Cook for 14 minutes and then remove only the pizza (use a pair of spatulas to remove the pizza). Let the stone remain in the oven and allow it to cool inside the oven.
9. Let the pizza cool for about 7 minutes before serving. Use a pizza cutter and make 8 slices.
Serves 2-4 people.
To clean the pizza stone:
Once it is cooled, use a metal spatula to scrape off any residue and use a wet paper towel to wipe off.
Don't use any soaps or detergents, the stone will absorb the chemicals and possibly affect the taste of the pizza. Stone will stain brown and is normal.
Put 2 tsp dry active yeast into 1 1/4 c warm water in a large bowl. Sit for 5 minutes. Add 2 tsp sugar and 1 tsp salt. Mix. Add 1 c of all-purpose flour at a time. Do this 3x for 3 c of flour. Knead for 10 minutes. Let sit for 1/2 hour.
2.
THE BEST NEW YORK STYLE PIZZA
Cooking Tools:
1. Pizza stone (critical to the pizza crust texture)
2. Pizza peel (looks like a wooden pan, important in transferring the pizza to the oven
3. Thermometer (to measure water temperature)
4. Pizza cutter
Stage 1:
2 cups all purpose flour
1/2 teaspoon salt
1 teaspoon olive oil
2/3 cups warm water (110°F to 115°F)
1 teaspoon sugar
5/8 teaspoon active dry yeast
Stage 2:
flour
cornmeal
2 tablespoons olive oil
4 tablespoons pizza sauce
2/3 lb mozzarella cheese
1/4 lb Romano and Parmesan cheese
chopped basil
crushed red pepper
garlic powder
onion powder
oregano
Stage 1:
1. Mix the warm water and sugar in a small bowl until blended together.
2. Add the yeast and mix well. Then wait until the top becomes foamy (about 5-10 minutes).
3. In the meantime mix the flour, salt and olive oil in large bowl.
4. Once yeast/water mixture is ready, add it to the flour mixture and stir. Continue to mix until you get a doughy mass that is smooth and elastic. If it is still sticky, add some extra flour to it (It's okay if dough is slightly sticky).
5. Form the dough mass into a ball and place in an oiled bowl (you can use oil or a cooking spray). Roll the ball in the bowl so that it is covered in oil. Cover the bowl in plastic wrap and place in a warm place; let rise for at least an hour. (I run my clothes dryer for a minute then stop it and put the bowl inside).
6. If you are planning on cooking the pizza immediately, preheat the oven to 475°F and place the pizza stone inside the oven on the lowest rack. The stone should be heated in the oven for around an hour before placing the pizza. This way, your dough and your pizza stone will be ready around the same time.
Stage 2:
1. Place dough ball on a flat (clean) floured surface.
2. Punch it down and work into a circular disc. At this point the dough should be smooth and elastic and easy to work with. If not, add a pinch full of flour and rub it on top of the dough.
3. Use your hands to spread out the dough (Don't use a rolling pin). You should work from the center and spread outwards (this ensures the center dough is thinner and keeps a thicker crust). You can also stretch the dough out by holding it on top of both fists and spreading them apart slowly.
Occasionally, flip the dough over and sprinkle a little flour on to make sure dough is not sticky. Continue to work dough until you have circular disc about 12"-14" in diameter.
4. Be sure when you have completed stretching out the dough that there are no parts of the dough that are sticky, as this will make transferring the pizza to the oven difficult.
Once ready, transfer dough to a pizza peel. The peel should be lightly covered in flour and corn meal (this will help keep the pizza from sticking to the peel).
5. Brush the pizza crust with olive oil. Then top with pizza sauce and cheeses.
6. Now add the spices over the cheese. Just add enough to lightly coat the surface with a single pass. You can add any toppings that you prefer to the pizza.
7. The pizza is now ready to be cooked. If you had your oven prepared with the pizza stone at 475°F for an hour, you are ready to go.
Using the pizza peel, slide the pizza on top of the stone. This can be tricky. Have the peel inside the oven at about a 20 degree angle. Then push the peel forward and jerk backwards. The pizza should slide right in like this.
8. Cook for 14 minutes and then remove only the pizza (use a pair of spatulas to remove the pizza). Let the stone remain in the oven and allow it to cool inside the oven.
9. Let the pizza cool for about 7 minutes before serving. Use a pizza cutter and make 8 slices.
Serves 2-4 people.
To clean the pizza stone:
Once it is cooled, use a metal spatula to scrape off any residue and use a wet paper towel to wipe off.
Don't use any soaps or detergents, the stone will absorb the chemicals and possibly affect the taste of the pizza. Stone will stain brown and is normal.
Wednesday, December 3, 2008
New York Strip Steak - perfectly cooked
How to Grill the Perfect Steak
With nothing but an ordinary Weber Grill and a bag of charcoal, the chef at Michael Jordan's steak house divulges every trick in his book. Summer will never be the same.
Add a Comment
1 Comment | Add Yours
3 Comments | Add Yours
* By Gillian Duffy
*
David Walzog knows meat. As executive chef at Michael Jordan's Steak House N.Y.C. and Tapika, he always gets that elusive steakhouse char. His secret: dipping the steak in a combination of butter and oil, coating it with a generous layer of kosher salt and cracked black pepper, and searing it over the hottest possible fire.
Whether he's at work or at home, Walzog starts with the best prime-grade, dry-aged beef (see page 46). You can substitute a one-and-one-half-inch-thick choice steak from the grocery store, but you won't get the same depth of flavor. Walzog looks for meat with the most marbling, i.e., visible grains of fat running through the steak. As the steak is cooking, the fat melts, naturally tenderizing the meat and building in flavor. (He avoids vein steaks -- the ones with a half-moon-shaped vein running through the cut -- because they're too tough.)
At home, Walzog uses a Weber charcoal grill, stacking approximately 35 pieces of charcoal in the center. He lets the fire burn for fifteen to twenty minutes, until the coals turn about halfway white; then he spreads the, out to one side, leaving a cool spot on the other. Next, he covers the grill with the lid, top vent open, for three to five minutes, until it's seriously hot -- hot enough to sear the outside quickly and form a crust.
The goal -- the perfect steak -- is defined by the contrast between the charred exterior and the warm, juicy center. Walzog's detailed instructions follow.
Cooking the steaks:
4 prime New York strip steaks (11/2 inches thick, about 14 to 16 ounces each; the thickness is more important than the weight)
2 sticks unsalted butter
1/2 cup corn oil
8 teaspoons kosher salt
8 teaspoons cracked black pepper
Melt the butter over medium-high heat and skim the milk solids from the surface. Set aside to cool.
Remove the steaks from the refrigerator about 30 to 40 minutes before cooking. Cover loosely with plastic wrap and allow the steaks to come to room temperature. Before grilling, shape the steaks by gently pushing the sides into the center to create height.
Mix the oil and 1/2 cup of clarified butter on a large serving plate. Put the steaks into the oil-butter mix to coat each side, then lift the steaks to allow the excess oil to drip off. (Make sure that the steaks don't have too much oil-butter mix on them, as this will create flare-ups on the grill.) Coat each side of the steaks with 1 teaspoon of salt and 1 teaspoon of black pepper. "You can't have too much salt on a steak," says Walzog. "It makes a great crust." Or try substituting one of the rubs described below.
Place the meat on the hottest part of the grill. If at any time the grill flares up, move the steaks to the outside edge, returning them to the center when the flame dies down. Do not slide the steaks across the grill; gently pick them up with tongs. The key is not to flip them around. Ultimately you want to turn a New York strip steak only three times, cooking each side twice for 3 minutes at a time (for a total cooking time of 12 minutes), to get a rare steak with adequate char.
Telling when a steak is done is not an exact science. One technique is to cut a small slit in the steak to see the color of the meat. A professional presses the meat and compares its firmness to the softer, fleshy part at the base of his or her own thumb; if it's the same density, the meat is rare. The firmer center of the palm is like the feel of a well-done steak. (It takes practice.) An instant-read meat thermometer is most accurate of all; insert it into the center of the steak. Rare is 110 to 115 degrees; medium-rare, 120 degrees; medium, 125 to 130 degrees; medium-well, 130 to 135 degrees; and well, 140 degrees. (Err on the low side, since steaks will continue to cook when removed from the grill.) Allow the meat to rest for 3 to 4 minutes before serving, to allows the juices to emerge from the center.
With nothing but an ordinary Weber Grill and a bag of charcoal, the chef at Michael Jordan's steak house divulges every trick in his book. Summer will never be the same.
Add a Comment
1 Comment | Add Yours
3 Comments | Add Yours
* By Gillian Duffy
*
David Walzog knows meat. As executive chef at Michael Jordan's Steak House N.Y.C. and Tapika, he always gets that elusive steakhouse char. His secret: dipping the steak in a combination of butter and oil, coating it with a generous layer of kosher salt and cracked black pepper, and searing it over the hottest possible fire.
Whether he's at work or at home, Walzog starts with the best prime-grade, dry-aged beef (see page 46). You can substitute a one-and-one-half-inch-thick choice steak from the grocery store, but you won't get the same depth of flavor. Walzog looks for meat with the most marbling, i.e., visible grains of fat running through the steak. As the steak is cooking, the fat melts, naturally tenderizing the meat and building in flavor. (He avoids vein steaks -- the ones with a half-moon-shaped vein running through the cut -- because they're too tough.)
At home, Walzog uses a Weber charcoal grill, stacking approximately 35 pieces of charcoal in the center. He lets the fire burn for fifteen to twenty minutes, until the coals turn about halfway white; then he spreads the, out to one side, leaving a cool spot on the other. Next, he covers the grill with the lid, top vent open, for three to five minutes, until it's seriously hot -- hot enough to sear the outside quickly and form a crust.
The goal -- the perfect steak -- is defined by the contrast between the charred exterior and the warm, juicy center. Walzog's detailed instructions follow.
Cooking the steaks:
4 prime New York strip steaks (11/2 inches thick, about 14 to 16 ounces each; the thickness is more important than the weight)
2 sticks unsalted butter
1/2 cup corn oil
8 teaspoons kosher salt
8 teaspoons cracked black pepper
Melt the butter over medium-high heat and skim the milk solids from the surface. Set aside to cool.
Remove the steaks from the refrigerator about 30 to 40 minutes before cooking. Cover loosely with plastic wrap and allow the steaks to come to room temperature. Before grilling, shape the steaks by gently pushing the sides into the center to create height.
Mix the oil and 1/2 cup of clarified butter on a large serving plate. Put the steaks into the oil-butter mix to coat each side, then lift the steaks to allow the excess oil to drip off. (Make sure that the steaks don't have too much oil-butter mix on them, as this will create flare-ups on the grill.) Coat each side of the steaks with 1 teaspoon of salt and 1 teaspoon of black pepper. "You can't have too much salt on a steak," says Walzog. "It makes a great crust." Or try substituting one of the rubs described below.
Place the meat on the hottest part of the grill. If at any time the grill flares up, move the steaks to the outside edge, returning them to the center when the flame dies down. Do not slide the steaks across the grill; gently pick them up with tongs. The key is not to flip them around. Ultimately you want to turn a New York strip steak only three times, cooking each side twice for 3 minutes at a time (for a total cooking time of 12 minutes), to get a rare steak with adequate char.
Telling when a steak is done is not an exact science. One technique is to cut a small slit in the steak to see the color of the meat. A professional presses the meat and compares its firmness to the softer, fleshy part at the base of his or her own thumb; if it's the same density, the meat is rare. The firmer center of the palm is like the feel of a well-done steak. (It takes practice.) An instant-read meat thermometer is most accurate of all; insert it into the center of the steak. Rare is 110 to 115 degrees; medium-rare, 120 degrees; medium, 125 to 130 degrees; medium-well, 130 to 135 degrees; and well, 140 degrees. (Err on the low side, since steaks will continue to cook when removed from the grill.) Allow the meat to rest for 3 to 4 minutes before serving, to allows the juices to emerge from the center.
Subscribe to:
Posts (Atom)