All Dressed Meat Lovers' Pizza

A while back I posted a recipe for gourmet hotdogs. After posting I thought the ingredients for hot dogs minus the dogs of course could be great on a pizza.So here is my all dressed, meat lovers' pizza. I really do need to come up with a better dough recipe. This one is good, but not outstanding.

Ingredients:

hot mortadella
hot cappicola
pepperoni
mozzarela
provolone
pepperoncini
green pepper
yellow pepper
onion
mushrooms

First I began by putting the dough with the sauce in a 500 degree oven for about 5 minutes. While the dough was in the oven I quickly sauteed the meats. I then removed the dough from the oven, topped with the meats and onions,  then the cheese, then the peppers, pepperoncini, and mushrooms. Returned to the oven for about 12 minutes. Result: A nice spicy meat lovers' pizza. Enjoy.

More Pizza

Tonight I am going to make a meat lover's pizza. Actually going to use many of the same meats I used for my gourmet hotdogs except of course for the hotdogs. Pics will be posted later. I really need to work on my pizza dough. I have many different recipes. I am just too lazy to try them out.

Perch Rolls and Fries

I love perch rolls and fries. The best perch around of course is St. Lawrence River Perch. The best perch sauce is... well Shirley's. Got the recipe from Shirley years ago. My second mom. Take a look at the pic above. Really outstanding meal.

The Godfather: A Gourmet Hotdog

While browsing Serious Eats I came across a recipe for a hotdog. It included spicy mortadella, spicy cappicola and pepperoncini. It was submitted by "intense foodie". Since it was rather unusual I thought I would give it a try. Here is a picture of the final product. This recipe makes a great hot dog if you like spicy food. The only change I made to the recipe was to add a slice of provolone cheese and I broiled the dogs in the oven for a couple of minutes to melt the cheese and further brown the buns. I could not find poppy seed buns so I used hot dog rolls.

The Recipe: Godfather Hotdogs

Adapted From: Intense Foodie

hot dog rolls

mayo

mustard

sliced pepperoncini

thinly sliced tomato

dried oregano

spicy mortadella sliced

spicy cappicola sliced

pepperoni sliced

chopped sweet onion

slices of provolone cheese

all beef hotdogs

Pan fry the hot dog in a tiny bit of oil.

Add the mortadella, pepperoni, cappicola and fry until fragrant and lightly browned.

Remove hotdogs and other ingredients and brown the buns in the same pan until golden brown

Spread the mayo, and mustard on the bun and lay the mortadella, cappicola and pepperoni in the middle of the bun. Add the hot dog and garnish with pepperoncini, and chopped onion. (You can also add tomatoes and sliced black olives. Top with a slice of provolone cheese and put under the broiler until the cheee is melted. Sprinkle with a little oregano, and enjoy!!!

Friday Night Treat

A club sandwich and fries is one of my favourite Friday night meals. No real need for a recipe just bacon, lettuce, tomato, mayonnaise and chicken or turkey meat. Be sure to double fry your fries and voila a great Friday night treat.

The Arrogant Chef's Fish and Chips

One of my favourite meals is fish and chips. The key is the beer batter and this one is very good. The recipe as written produces a very thick batter that really puffs up in the deep fryer. I always add a little more beer to thin it out a bit. Takes a bit of practice to adjust the batter to personal preference. Oh and be sure to use pastry flour it really makes a difference. As far as the fries, I use russet potatoes, unpeeled which I hand cut. I deep fry for about 10 minutes at about 320F and then I take them out and put them in the fridge for about two hours. The second frying is done at about 375F for about 3-4 minutes. This double fry method makes great french fries. Serve this up with a premium beer and your favourite tartar sauce and you have a great meal.

Beer Batter for 2 Servings


INGREDIENTS (Nutrition)

1 egg
1/4 cup beer
1/2 cup milk
1-1/3 cups pastry flour
1 teaspoon baking powder
1/8 teaspoon baking soda
2 teaspoons cornstarch
salt to taste
ground black pepper to taste
1/8 teaspoon garlic powder
1/2 pound haddock fillets
deep fryer and vegetable oil for frying
In a medium bowl, stir together flour, baking powder, baking soda, and cornstarch.

In a large bowl, beat together eggs and milk. Mix in beer. Stir in flour mixture. Season with salt, black pepper, and garlic powder.

In an electric deep fryer, heat oil to 375 degrees F (190 degrees C).

Coat fish in batter, and submerge in hot oil. Fry until golden brown, about 4 to 5 minutes. Serve.

The Arrogant Chef's Game Day Chili.

This chili has it all. Although there are many ingredients it is relatively easy to prepare and is made for slow-cooking. You can adjust the heat of the chili with the peppers, cayenne, and hot pepper sauce. I find if you let it slow cook on low for about 4 hours then you can adjust the seasoning to your taste and let it slow cook for about another 2 hours on low.

 The Arrogant Chef’s Chili

Adapted from Boilermaker Tailgate Chili by MIGHTYPURDUE22

2 pounds ground beef chuck

1 pound bulk hot Italian sausage

2 (15 ounce) kidney beans

2 (28 ounce) cans diced tomatoes with juice

1 (6 ounce) can tomato paste

1 large yellow onion, chopped

3 stalks celery, chopped

1 green bell pepper, seeded and chopped

1 red bell pepper, seeded and chopped

3 jalapeno peppers, seeded and chopped

4 cubes beef bouillon

1/2 cup beer

1/4 cup chili powder or more to taste

1 tablespoon Worcestershire sauce

1 tablespoon minced garlic

1 tablespoon dried oregano

2 teaspoons ground cumin

4 tablespoons Frank’s hot pepper sauce or more to taste

1 teaspoon dried basil

1 teaspoon salt

1 teaspoon ground black pepper

2 teaspoon cayenne pepper

2 teaspoon paprika

1 teaspoon white sugar

1 (10.5 ounce) bag corn chips such as Fritos®

1 (8 ounce) package shredded Cheddar cheese



Directions

1.. Crumble the ground chuck and sausage into a hot pan, and cook until evenly browned. Drain off excess grease and transfer to large slow cooker.

2.Into a large slow cooker pour in the kidney beans, diced tomatoes and tomato paste. Add the onion, celery, green and red bell peppers, jalapeno peppers, bouillon cubes, and beer. Season with chili powder, Worcestershire sauce, garlic, oregano, cumin, hot pepper sauce, basil, salt, pepper, cayenne, paprika, and sugar. Stir to blend, then cover and cook on low heat for at least 5 hours, stirring occasionally.

3.After 3 hours, taste, and adjust salt, pepper, and chili powder if necessary. The longer the chili simmers, the better it will taste. Remove from heat and serve, or refrigerate, and serve the next day.

4.To serve, ladle into bowls, and top with corn chips and shredded Cheddar cheese.