contest Begin! Pizza Throwdown
- Thread starter The Hot Pepper
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its in the works as we speak, dough is proofing at the moment will be rollin' it out in a hour or so, not sure how Im gonna work the gator meat in quite yet, i may just end up using some smoked gator sausage instead of the nuggets, I had a really crazy idea last night but its probably not gonna happen the way i wanted so i might just go a more traditional route
Mucho gusto G. Where's yorn' at?
Since I ended up starting dough (again) this morning, I've still got an hour before the 2nd rise is done. This may be a just-under-the-wire entry at the rate I'm going!
Warm up the oven to 90f or so G, slap that dough in dere'and speed that proof up!
As we say in SoFlo... "it's F'in Mangoes!"
Here's the start to the sauce...........basting under my "Salamander" broiler...
Sure I could have opened up one of my mason jars of "verde".....but this is a throwdown.........from scratch it is!
Greg
Here's some Poblanos, Anaheims and Jalapenos roast/smoking over some hichory and apple woods......these will be part of the toppings
Here's the "Emulsified Verde Sauce" with the roasted skinned peppers...........those who roast peppers know there's some heavy flavor going on...
more toppings, some wild mushrooms flambe in a couple jiggers of "Tequila"......oh, and one for me!
next is the pie!
Greg
Ohhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhh
Holy dumptruck G! Nice cookware, stove, etc!
<--- Jealous
<--- Jealous
Fajita Texifaction:
(That's like Satisfaction, only better!)
Just got back from visiting the fam in Houston, so kind of HAD to do TexMex.
CRUST:
1/2 cup corn meal
1/2 cup boiling water
Stir the boiling water into the cornmeal, cover and let come to room temperature. Stir again, then put into the fridge while you're getting the rest of the crust ingredients ready.
2-1/2 cups all-purpose flour
1-1/4 teaspoon table salt
1/2 teaspoon instant or bread-machine yeast
Garlic powder
Cayenne powder
Stir these dry ingredients together in a separate bowl.
1 cup ice water
1 tablespoon olive oil
Stir the ice water into the now-cool cornmeal/water mix, then stir all of into the dry ingredient bowl, just until incorporated. Add the tablespoon of olive oil, and stir to combine. Cover with plastic wrap and put in the fridge 3 to 12 hours. Move it to a cool room for 4 to 12 hours.
Stir dough to deflate it, divide in half if using standard circular pizza pans. Dough may be used immediately, or refrigerated up to 12 hours, or wrapped and frozen for up to 1 month.
PIZZA:
Put a pizza stone or a pan on the lowest rack of the oven, and preheat to 500F. Spread the dough out on parchment paper, drizzle with olive oil, then bake 5 minutes. Add the toppings. Slide it (on the parchment paper) onto the stone or pan, bake for 10 minutes. Garnish with pico de gallo, sour cream and guacamole, squeeze fresh lime all around.
Toppings:
- Flank steak rubbed with a blend of oregano, garlic powder, chipotle chile powder, allspice, cumin, achiote, and coriander.
- Dried jalapeños and congo trinidads rehydrated in tequila.
- Fresh rocotos.
- Chopped onion and red bell pepper
- Sliced tomatoe
- Fresh cilantro
- Creamed corn (for the sauce)
- Shredded pepper jack cheese
- Zucchini and green bell pepper
I should go home more often for such inspiration - this was WOW.
(That's like Satisfaction, only better!)
Just got back from visiting the fam in Houston, so kind of HAD to do TexMex.
CRUST:
1/2 cup corn meal
1/2 cup boiling water
Stir the boiling water into the cornmeal, cover and let come to room temperature. Stir again, then put into the fridge while you're getting the rest of the crust ingredients ready.
2-1/2 cups all-purpose flour
1-1/4 teaspoon table salt
1/2 teaspoon instant or bread-machine yeast
Garlic powder
Cayenne powder
Stir these dry ingredients together in a separate bowl.
1 cup ice water
1 tablespoon olive oil
Stir the ice water into the now-cool cornmeal/water mix, then stir all of into the dry ingredient bowl, just until incorporated. Add the tablespoon of olive oil, and stir to combine. Cover with plastic wrap and put in the fridge 3 to 12 hours. Move it to a cool room for 4 to 12 hours.
Stir dough to deflate it, divide in half if using standard circular pizza pans. Dough may be used immediately, or refrigerated up to 12 hours, or wrapped and frozen for up to 1 month.
PIZZA:
Put a pizza stone or a pan on the lowest rack of the oven, and preheat to 500F. Spread the dough out on parchment paper, drizzle with olive oil, then bake 5 minutes. Add the toppings. Slide it (on the parchment paper) onto the stone or pan, bake for 10 minutes. Garnish with pico de gallo, sour cream and guacamole, squeeze fresh lime all around.
Toppings:
- Flank steak rubbed with a blend of oregano, garlic powder, chipotle chile powder, allspice, cumin, achiote, and coriander.
- Dried jalapeños and congo trinidads rehydrated in tequila.
- Fresh rocotos.
- Chopped onion and red bell pepper
- Sliced tomatoe
- Fresh cilantro
- Creamed corn (for the sauce)
- Shredded pepper jack cheese
- Zucchini and green bell pepper
I should go home more often for such inspiration - this was WOW.
Nice one geeme. So in your cooking method, can you tell us how the steak was prepared? I assume it was cooked first right? Thanks!
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