eats

BGE Italian Sausage Pizza

One of our favorite things to make on the Big Green Egg is pizza – or as we like to pronounce it “preet-zah” when we’re being playful. This is probably our third time making pizza on the BGE, and this may be the best one we have made so far.

Let’s start with the dough…


Joey’s Dough Recipe

This was my first time making dough from scratch, and let me tell you, it is worth the effort.

Ingredients (makes two crusts):

  • 4 ¼ cups flour
  • 2 ¼ teaspoons instant yeast (one packet)
  • 1 ½ teaspoons salt
  • 2 teaspoons sugar
  • 2 tablespoons olive oil
  • 1 ¾ cups warm water

Directions:

  1. Mix all the dry ingredients together and run through a sifter to ensure there aren’t any lumps.
  2.  Turn your mixer on low and slowly add in the olive oil and then the warm water.  Turn the mixer off once the dough becomes sticky to the touch and all dry ingredients have been mixed-in.
  3. Let the dough rest for 2ish minutes while you coat two medium to large bowl with a light coat of olive oil.  This step is key so you don’t have a sticky mess later and adds a little extra flavor!
  4. Split the dough between the two bowls, cover with saran wrap and place in the fridge to rise until you’re ready to cook. *You can let it rise overnight but  might want to use larger bowls than the ones we used.*

 

Next, let’s talk toppings…


We Called It A “Pesto Italian Sausage Pizza”

On our preet-za, we put:
  • Classico pesto sauce to your liking
  • 1/2 tomato, sliced
  • 6 oz mozzarella cheese, sliced
  • 1/8 medium red onion, sliced
  • Garlic clove, minced
  • Grilled Italian sausage, sliced

Our pesto sauce came from a jar this time, because it was a busy week. (But we’re impressed with the pesto sauce Classico makes!) In hindsight, we only wished we would have drained the sauce a little bit, because it ended up being a little more oily on the pizza than we would have preferred. Either way, doesn’t Joey look great holding that ZA?

 

Cooking the “Preet-Za”:
  1. After you cook the sausage, set your BGE to 450 degrees indirect while you cut and prepare the toppings. We arrange the plate setter with the legs up and place the grilling grate on the legs to cook on.
  2.  Remove one of your dough crusts from the fridge and dust your rolling surface with flour. We found that it is much easier to roll the dough while it is still cold and if you dust the rolling pin with flour too.
  3. Once you have the dough to the size you want, sprinkle your pizza stone with corn meal and place the dough onto the stone. (Some people use parchment paper instead of corn meal but we prefer the extra texture the corn meal adds.)
  4. Lightly brush your dough with olive oil and add your toppings.
  5. When the BGE is up to temp, place your stone on the grate and close the dome.
  6. Melt some butter, and 15 minutes after putting the preet-za on, brush the crust with the melted butter and let the preet-za cook for about 15-20 more minutes.
  7. It’s up to you how done you want your crust, but we typically let the pizza cook 30-40 minutes.
  8. Cut it up and enjoy! Cheers!!

Here’s what the final product looked like:

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We will definitely make this one again!

eats

Blue Apron Review: Seared Steaks & Miso Butter

Every once in a blue moon, we splurge and purchase an “ingredient-and-recipe meal kit.” Most of the time, the splurge stems from a busy week, and we appreciate having everything laid out for us. Alternatively, sometimes Melissa forgets to hit “Skip” for the week, and we’re pleasantly surprised by one at our front door. This is what happened this past week. (Oops!) Either way, Andrea, Melissa’s sister, introduced us to the idea, and we’ve enjoying trying many different ones.

This week, we served up Blue Apron’s Seared Steaks & Mission Butter with Marinated Bok Choy, and it didn’t disappoint. We both think it’s a definite “do again,” and would give the recipe 4.5 out of 5 stars.

Here’s what you need to know, and what minor changes we made to the recipe to make it more “us.”


Here are the ingredients they send you:

  • 2 Steaks
  • 1 cup Sushi Rice
  • 10 oz Baby Bok Choy
  • 2 Tbsps Soy Glaze
  • 1 Tbsp Mirin
  • 2 Tbsps Butter
  • 1 Tbsp Sweet White Miso Paste
  • 1 tsp Furikake
  • 4 tsps Yuzu Juice

We supplemented:

  • Olive Oil
  • Salt & Pepper
  • 1/4 cup Red Onion, chopped

Our Instructions:

Miso Butter
  • Place butter and Miso Paste in small bowl and set aside to bring to room temperature.
  • Once at room temperature, stir to thoroughly combine.
  • Your Miso Butter is complete!
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Butter and Miso Paste before combining.
Bok Choy Marinade
  • Cut off an discard the root end of the Bok Choy, thinly slice.
  • (Added step by us: Chop approximately 1/4 cup on red onions.)
  • Combine sliced Red Onions, Bok Choy, Furikake, Yuzu Juice, 1/2 Tbsp Mirin, and a drizzle of olive oil. Season with salt and pepper and set aside to marinate, stirring occasionally. Season with salt and pepper to taste.
  • Your Bok Choy salad is complete!
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Our Bok Choy marinating with added Red Onions.
Sushi Rice
  • Thoroughly rinse the rice. (DO NOT SKIP THIS STEP!)
  • Combine rinsed rice, large pinch of salt, and 1 1/4 cups of water, and heat to boiling on high.
  • Once boiling, reduce the heat to low.
  • Cover and cook without stirring for 15 minutes.
  • Once water is absorbed and rice is tender, turn off heat and fluff with fork.
  • Stir in half the mirin.
  • Your Sushi Rice is complete!
Steak
  • We decided to celebrate our recent Reverse Sear blog (by Bar-B-Chu), by reverse searing our steak.
  • Rinse the steak and pat dry with a paper towel in preparation to season with your favorite steak rub.  We choose Wassi’s Classic Steak for this recipe.
  • While the rub and the steak become friends, heat your grill to 250 degrees indirect (we did this on the Big Green Egg).
  • Once the grill is up to temperature place your steak(s) on the grate and let them bake for 35-45 minutes depending on what internal temperature you want.
  • When you are about 5-10 degrees away from your desired internal temp, remove the steak(s) and set your grill for 400-450 degrees direct heat.
  • Place you cast iron on the grate and add butter, bacon grease, or your favorite searing fat.
  • Add the steak(s) to the cast iron and cook for 30ish seconds on each side until crispy.
  • Once crispy, remove the steak(s) and let them rest for 5ish minutes
  • Cut into strips, plate, and ENJOY!
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Our bacon grease reserve for the reverse sear!
Plating
  • Pile rice and top with steak. Drizzle Soy Glaze. Top with Miso Butter. Add Boy Choy salad as a side.

Final Product: 4.5 out of 5 stars.

This meal was on point. We were starving, so the sticky, starchy rice was amazing and filling. The soy glaze added the perfect sweetness to the salty. The Miso Butter added the perfect combo of flavors. 5 out of 5 on that side of the plate.

The Bok Choy salad was a little bland, which is why Blue Apron lost .5 point overall. Because of its blandness, we ended up adding the touch of red onions. It balanced out the flavor, and made the side a little more refreshing. We were really glad to have some on hand.

Overall, this was definitely a great recipe! We’re glad Melissa forgot to hit “Skip” this week.

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Voila! Thanks, Blue Apron!
eats

Sweet Potato & Chicken Power Bowl

Inspiration Sparker

This recipe was supposed to be completely different. We were actually hoping to prepare CookingLight’s Beef and Broccoli Stuffed Sweet Potatoes. Unfortunately, the sweet potatoes had some bruising on them, so we were forced to cut those spots off and salvage what was left. Fortunately, what we created instead was delicious!

IMG_3395

We are excited to share this Sweet Potato & Chicken Power Bowl treat with you. It should provide about four servings and is in line with the Paleo diet. We always try to stretch our meals so we have lunch the next day. We save a lot of money by not going out to eat for lunch, despite it being a culture at both of our offices. To note, this meal could also easily be made to Whole30 standards if you substitute the jarred roasted red bell peppers and olive oil. Either way, here goes nothing:


Ingredients:

  • 4 sweet potatoes
  • 1 spear of broccoli
  • 4 garlic gloves, minced
  • 1 red onion, chopped
  • 1 (12 oz) jar roasted red bell peppers, drained and chopped
  • 1 lb of ground chicken
  • 1/4 cup chopped green onions
  • 3 tablespoons olive oil
  • 1 teaspoon red pepper flakes
  • 3 tablespoons Volcano Spice Gourmet Seasonings’ Hawaiian Style Chili Salt
  • 3 teaspoons onion powder
  • 3 teaspoons garlic powder
  • 1 teaspoon chili powder
  • 1 teaspoon dried parsley flakes
  • Cracked pepper to taste

 


Directions

  1. Heat oven to 425 degrees.
  2. While the oven gets to temperature, peel and dice sweet potatoes. (Since our potatoes had some bruising, we were forced to peel them to ensure we removed all of those bruised areas. But you don’t have to peel them if you don’t want to!)
  3. Lightly coat diced sweet potatoes with a one tablespoon of olive oil. Season with one tablespoon of the Volcano Spice Gourmet Seasonings’ Hawaiian Style Chili Salt, one teaspoon of onion powder, one teaspoon of garlic power, parsley flakes, and cracked pepper to liking.
  4. Place on baking sheet and roast for 12-15 minutes.
  5. While the sweet potatoes are roasting, remove broccoli florets from their stems.
  6. Lightly coat broccoli florets with a one tablespoon of olive oil. Season with one tablespoon of the Volcano Spice Gourmet Seasonings’ Hawaiian Style Chili Salt, one teaspoon of onion powder, one teaspoon of garlic power, and cracked pepper to liking.
  7. At this point, the sweet potatoes should have been roasting for about 12 minutes. Remove them from oven, flip, and sprinkle broccoli over the diced sweet potatoes.
  8. Roast for another 12-15 minutes until broccoli florets become golden.
  9. While the broccoli and sweet potatoes continue to roast, heat one tablespoon of olive oil in a large sauce pan on medium heat, and swirl to coast the pan.
  10. Add chopped onion and red bell peppers, and cook for 5 minutes or until tender, stirring frequently.
  11. Add garlic, and cook 2 minutes, stirring frequently.
  12. Stir in red pepper flakes, one tablespoon Volcano Spice Gourmet Seasonings’ Hawaiian Style Chili Salt, one teaspoon onion powder, one teaspoon garlic powder, one teaspoon chili powder.
  13. Add ground chicken, and cook approximately 6 minutes, stirring to crumble.
  14. Remove sweet potatoes and broccoli from oven. Divide into fourths and place 1/4 in bowl. Top sweet potatoes and broccoli with 1/4 chicken mix from saucepan. Garnish with green onions (because we were able to be fancy this week).
  15. ENJOY!

Here are some pictures from the process:

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This healthy power bowl gives you a lot of energy and fills you up for a long period of time. It’s easy to prepare, especially if you pre-chop all of the vegetables. Without pre-chopping our vegetables, it probably took us about an hour to make. Although green onions is something we would not typically have minded skipping, we think it complements this recipe really well, so we highly recommend.

If you make this soon, let us know how it goes!