Friday, April 19, 2013

Steak Enchilada Pizza


One of my favorite recipes on Gingersnaps, a Grilled Steak & Gorgonzola Pizza, came about when I decided to take some of my favorite flavor combinations and throw them onto a pizza. It worked so well the first time that I thought: why not try it again? This time, I went for a Tex-Mex variety, laying the flavors of enchiladas over some dough. Mexican and Italian pair up, and I'm basically a fusion chef now. Okay, maybe not. Either way, the blackened flavor of the meat, the spice and slight sweetness of enchilada sauce, colorful veggies, and a drizzle of cool sour cream come together perfectly on top of a simple pizza crust.

I liked this pizza so much that I made it one night for dinner, then drove to the store the next day to buy more steak so I could make it again. So, if you're using 1/2 a bell pepper or only a portion of the corn, enchilada sauce, etc... why not just double it up and make two pizzas? You could substitute chicken for the steak, or go all veggie if you wanted, but those are just silly thoughts in our household, and I won't speak of it here. Just make sure you buy enough to not make a return grocery trip the very next day.


Steak Enchilada Pizza

Steak

   10 oz. strip steak
   Marinade, see below (optional)
   2 T. Olive oil


Pizza
   1/2 lb. pizza dough
   Flour (and cornmeal if available), for work surface
   Red enchilada sauce, approximately 1/3 cup
   1/2 red bell pepper, sliced
   1/2 green bell pepper, sliced
   1/4 small onion, sliced thin
   1/3 cup corn
   1/3 cup black beans
   1/2 cup sharp cheddar cheese
   1/2 cup Monterrey Jack cheese
   Olive oil, for brushing crust
 
Directions
1.  If using marinade, mix ingredients marinate steak in refrigerator that morning. 
 
2.  Preheat oven to 425 degrees. 
 
3.  Roll pizza dough to a thin crust on a floured work surface (add cornmeal if you have it). Brush perimeter with olive oil, transfer to cookie sheet or pizza stone, and bake in oven until slightly golden, about 10 minutes. 
 
4. While crust is baking, heat 2 T. olive oil in saute pan over medium-high heat. Add steak and cook 5 minutes on each side for medium-rare. Remove from heat, tent with foil, and allow to rest while making pizza.
 
5. In steak pan or new pan, saute peppers and onions until just slightly soft.

6. Remove crust from oven, add enchilada sauce, cheeses, and vegetables. Return to oven and bake until crust is golden brown and cheese is melted. Meanwhile, slice the steak.
 
7.  Remove from oven, add sliced steak, and serve.
  


Southwest Steak Marinade

2 T. olive oil
2 T. Worcestershire sauce

2 T. chipotles in adobo sauce
1 T. Dijon mustard
1 T. minced garlic

Monday, April 15, 2013

Tangerine, Pomegranate & Prosecco Cocktails


When warm weather finally hits Baltimore, there's not much that makes me happier than sitting in the sunshine with a refreshing cocktail in hand. And if Prosecco is involved, it's basically divine. This cocktail is wildly refreshing, and entirely too easy to drink. They were very easy to make, but would be even easier if you grab a bottle of tangerine juice in lieu of squeezing your own. Please do make this cocktail on a warm, sunny day, close your eyes, take a sip, and feel the sun on your skin. You won't be disappointed, wherever you are.


Tangerine, Pomegranate & Prosecco Cocktails
Makes one 8 oz. cocktail

4 oz. Prosecco
2 oz. tangerine juice
1 oz. pomegranate juice
1 oz. Cointreau

Mix all ingredients, shake with ice, and serve on the rocks. This cocktail can be made ahead of time by mixing all ingredients except the Prosecco and storing in the refrigerator. When ready to serve, add the Prosecco and pour over ice.









Tuesday, April 9, 2013

Miniature Deep Dish Pizzas


Let me start by saying that this post is 100% dedicated to two of my best friends and our 4(+) years of late nights at Penn State: Lauren and Kelly. Their love of Bagel Bites is both inspirational and contagious. Now, sometimes there's just no reason to reinvent the wheel, and I get that, but I still wanted to try. And actually, I think I managed to improve upon a true dorm room staple. 

This recipe is infinitely adaptable, and can be as straightforward or interesting as you want it to be. For example, you could go straight cheese and pepperoni (nothing wrong with that), or get a little fancy with roasted red peppers, goat cheese, pine nuts, balsamic... now I'm just drooling. I went with mushroom, sausage and Parmesan, and it was delicious. The best part is that these are crazy easy, and you can make a ton, freeze them, and reheat later! So go out and make some, or just eat some Bagel Bites.




Miniature Deep Dish Pizzas
Makes 6 Miniature Pizzas

Flour, for rolling surface
2 T. olive oil
Garlic salt
1/2 lb. ball of pizza dough

Small handful of sliced mushrooms
Approx six 1/4" slices of a sausage link (I used a garlic chicken variety)
1/2 cup shredded Parmesan
3 T. marinara sauce

Directions

1. Preheat oven to 450 degrees. Brush six cups of a muffin tin lightly with 1 T. olive oil. Sprinkle the oiled tin lightly with garlic salt. 

2. Sprinkle flour over clean work surface. Separate dough into 6 pieces, and spread or roll into rough 4" circles. No need to be perfect. Press each dough round into the muffin tin, forming a cup.
3. Add 1 T. olive oil to a saute pan over medium heat. Add sausage and mushrooms, cook until browned. Remove from heat.

4. Add 1/2 T. marinara to each cup of dough. Add mushroom, sausage, and Parmesan to each.

5. Optional: If desired, brush edges of dough with some olive oil and sprinkle with seasoning (garlic powder and Italian seasoning here, but anything goes).

6. Bake approximately 12 minutes. Allow to cool slightly. If desired, dip in additional marinara.