Sunday, April 29, 2012

Stuffed Pizza

I'm sore. More specifically my butt's sore and my legs are sore and my hands have turned into BEAR CLAWS!!!! Thanks Joy Z for giving them such a sweet name! That's right kiddos, I've been training for the MS150! You'd never be able to tell with the way our new jerseys show all the curves of my belly, but I hammered out 45 miles yesterday and a whopping 77 today. Next weekend is the actual ride and I've only got to do 85 on day one and 65 on day two. Somehow I think I'll be alright. Also, after I laid down for a little bit when I got home I decided that the only thing I wanted for dinner was pizza and beer. I'm supposed to be making baked ziti for a friend, but everything I could find on it made it sound too easy, so I wanted to try something a little more time consuming. Try 5 hours time consuming. Here's the deal:

Stuffed Pizza:



For the dough, check out this website: http://italianfood.about.com/od/breadspizza/a/aa042205_2.htm

In case (when) I want to make this again and don't feel like going to the website, here's the gist:

Dissolve a packet of Active Bread Yeast in 1.33 c. warm Water (between 100 and 110 degrees). Add one teaspoon of Sugar and let sit for about 10 minutes. Things should be looking a little bubbly. Mix in 3.5 c. Flour and a couple Tablespoons Olive Oil and knead with my nice KitchenAid for 10 minutes on low. Then let sit on your balcony in an Olive Oil greased bowl on a too hot spring day in Dallas for an hour or two while you do your grocery shopping. Break into four balls (hehe) and let sit while you...

 Chop all these things:


x Mushrooms
1 Onion
10 Shallots
1 Green Bell Pepper
2 c. Basil
1 lb. Mozzarella
3 Tomatoes
5 Hot Italian Sausages

Make sure you have:
Two 12. oz. cans Tomato Paste
Fennel Seeds
Oregano
Cracked Red Pepper Flakes
Parmesan Cheese

Break the Sausage into small clumps and cook on your stove. Do NOT drain the grease. Rather, saute most of the Onion and all of the Shallots.


Now, grease a cast iron skillet and stretch out one of your balls (hehe) of dough. Layer half of one can of Tomato Paste, half of the Onion, Shallot, Green Bell, Basil, Mozzarella, Tomato, Sausage, and Spice to taste. Then put on the other half of one can of Tomato Paste and cover with a second ball (hehe) of dough. We're making two pizzas, baby! Cook at 425 for 35 minutes or until everything's done.



Enjoy the heck out of this outrageous meal!


Sunday, April 22, 2012

Caribbean Chicken

Hey now, Blogger changed the way it looks when I write an entry. I thought I could get used to this new format until I realized that I don't know how to add line breaks. WTF. HELP!!! Anyhow, yesterday I taught Saturday school and then stuck around for a few extra hours grading papers and planning for next week so that I could enjoy the rest of my weekend stress free. Afterwards I tried Keller's Hamburgers which was delicious and fun, but would've been way more fun if I hadn't been sitting alone in my car the whole time, but that's neither here nor there since I went out with this chick on Friday who seems like someone I might mesh well with, but that's for another post. After the burger I knocked out 55 miles on my bike and then stopped by the grocers on the way home to get some chicken. I was extremely tired and slightly sore from waking up early and the ride and everything else, but somehow I managed to try what I thought might be a Caribbean Chicken dish. I'm sure I'm far off, but it is very good- a little on the spicy side- but quite good. Caribbean (???) Chicken
2 tsp Ground Paprika 1 tsp Ground Cayenne 1 tsp Ground Ginger 1 tsp Garlic Powder 1 tsp Ground Cinnamon 0.5 tsp Ground Cumin 0.5 tsp Ground Corriander 0.5 Onion Chopped Salt and Pepper Oil 3 Chicken Leg Quarters Rice Fry the Spices and Onion in a Oil and then add the Chicken to brown. Once browned, add 1 cup of Water and simmer for 30 minutes or so turning Chicken occasionally. During this time cook your Rice. Enjoy!

Monday, April 16, 2012

Bluebonnet Brewoff Results

My neighbor received my Bluebonnet scorecards in the mail today. Very fortunate for me, because nobody else in the complex knows who I am. He's a good guy. I've got to get him interested in Preacher, the comic series from the mid to late 90's and early 2000's that totally kicks ass. Anyhow, seeing as how I routinely mention my beers, I figured I should post my results for you guys. I knew the Strong Dark was young. I saved a few bottle's for next year's competition for that very reason. The Saison got to the second round as I expected, but didn't get me where I needed to be. I need to be more careful about this oxidation thing. I don't taste it, but I got dinged for it last year as well. Okay, okay, enough of my rambling, my scorecards will do the talking for me!

***If you really are interested in reading my comments, you may have to save the images first and then look at them. Let me know if you know how to get Blogger to be a little more cooperative with these photos!















Sunday, April 15, 2012

Crepe Tutorial

I can't believe how infrequently I've been updating. It just goes to show that I need to branch out and try some new dishes. I've also been quite busy. Yesterday I worked the Big Texas Beer Festival which was a whole lot of fun, and I went out with this beautiful and interesting woman last week (and would've this weekend, too, had she not forgotten about her friend's birthday...). Grades were due on Thursday and I wish I didn't have to contact the parents of my failures. I'm working hard, but teaching is eating me up inside. Fortunately I have seven weeks left during which time we have TAKS Tests, STAAR EOC Tests, AP Tests, and finals. There's not much teaching left to be done and I won't have much grading to hold me back. I was playing Chinese Chess with one of my students after school on Friday when my iPad's calendar reminder popped up with "Big Texas Beer Festival Tomorrow". Great. I guess I should stop pretending that I don't brew my own beer (another teacher told them I did, but I've been denying it so far). I guess my new stance is going to be "I'm a connoisseur, so what, I'm of age and I'm responsible." Speaking of which, I went to the Central Market today for some wasabi powder and found out they were doing their save 25% off $25 of beer. So I bought Deschute's The Stoic which I hear is fantastic and fairly tough to find, Rahr's Snowmageddon (only worth it at 25% off), and a single of Sierra Nevada's new Hoptimum. Seriously, I tried that beer for the first time yesterday at the festival and it's absurdly good!

I haven't had a chance to tell you guys yet, but I got pulled over in Milftown- I mean Milford, but it shall henceforth be known as Milftown for the sake of smiles- for going 77 in a 65. I plead nolo contendere. The rest is BS. Rest, you ask? Yeah, the other three tickets for having the wrong (although I say lawful) address on my license (dismissed for $10), an unsafe change of lanes (false) and a "drove onto/from controlled accesss [sic] highway where prohibited". The last two were dismissed because what in the world do those mean anyway? All in all I think I learned my lesson. At least the judge and prosecutor were reasonable. But yeah, in case you're wondering, Milftown is somewhere between Waxahachi and Hillsboro on I-35. You won't even know you're there as you pass, but sure enough they have a small patch of the highway to catch you on.

Anyway, I'm posting a recipe for crepes. I got the recipe from a student who was in for tutorials when I saw the recipe their French teacher had given them stuffed snugly under the protective plastic of her 3-ring binder. I photoed it and it only took me 4 months to try it out. I left out the chocolate, but it was fantastic.

French Crepes Courtesy of a Wonderful Student



For the filling:



6 large Strawberries chopped
~2 tbsp Sugar
~1/4 c. Sour Cream

Sprinkle the sugar over the Strawberries and left sit for about 20 minutes. Mix in the Sour Creme. Fill a Crepe and pour on top as well. Serve with Scrambled Eggs and Sausage Patties.