Monday, June 13, 2011

Cold Leftover Thick Crust Pizza

It's summer break, yet despite having more free time than I've had in months I've cooked less, brewed less, read less, ridden my bike less, basically done everything except for watch crappy shows on Netflix less than I do during the rest of the school year. Fortunately, I'm salvaging the rest of my summer by taking flight tomorrow for Portland, Oregon, where I'll load up my bike and head down Highway 101 to San Francisco. It should be a fun few weeks filled with exercise, excellent food, award-winning beers and brewery tours, GRE vocab studying (that's right, the Gourmet Apartment just may be going back to school one of these days), and a whole lot of time spent thinking and reading and getting the heck away from the pretty screens that have been hacking away at my will to achieve of late. I'm going to pack the remaining slice of pizza that I made a couple days ago for the plane ride and I'll whip it out on the airplane and say "yeah, I made this. Check out my blog- it has over 1000 hits". By the way, thanks to all of you who have helped me get to this number of views. Oh, and suck it Miami, the Mavs deserved this win.



Pizza

2 c. Flour
1/4 c. Olive Oil
Chilled water to achieve desired consistency
1 package Rapid Rise Highly Active Yeast

1 can Crushed Tomato
~5 Cloves Garlic
1 Onion
1 bunch Basil
Large Dash Oregano
Nice Dash Fennel Seed thumb crushed
Hot Dried Pepper
2 Tomatoes thinly sliced
0.8 lb. bulk Hot Italian Sausage
0.4 lb. Fresh Mozzarella
Whatever you want grated Parmesan Cheese

Mix all together Flour, Olive Oil, Water, and Yeast and mead until nicely mixed, but no more. Let rest in a bowl in a warm environment such as an oven that has been slightly heated or Texas. Wait one hour and then spread in a glass pan (it's the best I have for at the moment). Spread a can of Crushed Tomatoes over the dough. Saute a few cloves of Garlic and Onion and spread on top. Layer with fresh Basil, Oregano, Fennel Seeds, Hot Peppers, and thinly sliced Tomato. Now drop balls of Hot Italian Sausage on top and layer with fresh Mozzarella and Parmesan Cheese. Bake at 400 for about 20 minutes. Delicious.

***I'll post something if I can while on my trip, but if I don't, it's because I'm out exploring the world. Stories will be told... assuming I survive. If I don't survive, please avenge my death.

Sunday, June 5, 2011

Bacon Wrapped Sausage

Trying to detox after a solid weekend of drinking and partying. Congratulations go out to Kevin and his lovely wife on their marriage. I hope my friends and I didn't embarrass them too much yesterday. Also, who knew just how short lived can be the lives of three flasks when shared by twice as many friends. The night before was the rehearsal dinner which was even more drunken than the wedding in no small part thanks to the culmination of my school year. Right now the Mavs are down by 5. I hope they can pull this and the series out, but who knows. Until then, I'm going to enjoy the game, food, and lesser toxic drinks like OJ and water.

Edit: The Mavs lost. I really can't stand Miami.




Bacon Wrapped Sausage

Cut up Onion and saute with a little Cumin and Cayenne*
Wrap a couple pieces of Thick Cut Bacon around a Sausage and place into sauteing Onion
Serve on a toasted Bolillo Roll with Sour Cream and Cheese

*If you have Jalapenos you should saute them, too. Sadly, I'm out.



***This is not a healthy dinner. Enjoy!

Thursday, June 2, 2011

School's Out Salad

School's out. Basically. No more kids, but I have to show up tomorrow for a meeting and to finish cleaning my room as well as to take care of a couple other things, but I can handle that. By this time tomorrow I'll be on my own for the next couple months. So why don't I feel fantastic? Maybe I can figure this out over summer.



School's Out Salad with a Honey Vinaigrette

Couple Handfuls Salad Greens
1/4 c. Broken Pecans
1 Handful Blackberries
1 Handful Raspberries
1 Peach Sliced
1 Tomato Sliced

Couple Dashes Olive Oil
Couple Dashes Balsamic Vinegar
Spoonful Honey

Mix Olive Oil, Vinegar, and Honey and spread over Salad Greens topped with Fruit. Enjoy with Petrus Oud Bruin Ale Aged in Oak Casks. It's not the best beer in the world (a little watery and one dimensional), but it's sour cherry flavor perfectly compliments a salad like mine.

***I'm sure that if I were in a different state of mind I would never have written a recipe for a salad. What has my life come to?