Steak House Pizza with Whole Wheat Crust on the grill.

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I made this while at our cabin that currently has no oven. I made a whole wheat pizza crust but store bought would work fine as well.

Whole Wheat Pizza Dough :

1 1/2 cups water

1/4 cup olive oil

2 1/2 cups unbleached all-purpose flour

1 cup whole wheat flour

2 1/2 tsp instant yeast

Bread Machine:

Place ingredients in pan as directed in your machines manual. Set on dough setting.

Stand Mixer:

Place the dry ingredients in stand mixer bowl fitted with a dough hook. With motor running, gradually pour in liquids and knead with machine until smooth. Place dough in oiled bowl, cover and allow to rise until puffy. Punch down and form crust.

Dough can be made ahead and refrigerated in sealed container. This also gives a greater depth of flavor to the crust.

 

 

I rolled the dough out thin and placed it on a hot grill. I flipped the dough once grill marks appeared . While the other side cooks I added the toppings which I prepared ahead of time.

The toppings consisted of

Arugula

Provolone

Thinly sliced green onions

Grilled medium rare petite sirloin, sliced thinly after resting for a bit.

Sauteed sliced cremini mushrooms and thinly sliced onion in butter until mushrooms were cooked and onions caramelized. Removed to a platter and used same pan for the sauce.

The sauce was made with a reduction of whiskey. Once the whiskey had reduced by half I added heavy cream and continued to reduce until thick. I also added to the sauce while reducing roasted garlic , salt and pepper. When the sauce has thicken significantly I stirred in some Marscapone until melted throughout and the sauteed mushrooms and onions.

I spread the sauce evenly over crust. Layered the steak and provolone cheese. Sprinkle over top the green onions and arugula. The pizza stayed on the grill until the provolone had melted. YUM!!!

Grilled Pineapple and Caramelized Banana Sundae

Grilled Pineapple and Caramelized Banana Sundae

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1 whole pineapple, cleaned and sliced into 1/2 inch slices

1 cup brown sugar

1/2 tsp ground cinnamon

1 cup water or rum

Place all ingredients into ziploc bag and marinate for 1 hour

Grill pineapple on high heat for about 1 minute on each side or until nice grill marks appear.

3 bananas, sliced

4 tablespoons butter

1/2 cup brown sugar

Melt butter and brown sugar together until syrup is formed, add bananas ans saute until coated.

Quality vanilla ice cream

Whipped cream for garnish

Place grilled pineapple on plate with ice cream and top with caramelized bananas and whipped cream.

BBQ London Broil

BBQ London Broil

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2 pounds London Broil

1 tablespoon sherry or any dry red wine

1 tablespoon soy sauce

2 tablespoons granulated sugar

1/2 teaspoon salt

1/4 teaspoon cinnamon

Directions:

Score meat on all sides. Mix together remaining ingredients. Put on meat and let stand 1 1/2 to 2 hours, then place meat on BBQ over med high heat heat. BBQ about 10 minutes or a little longer on each side. Ten minutes is for medium rare. To serve, cut diagonally across the grain into very thin slices.

Curry BBQ Butterflied Leg of Lamb Sandwich-This is is for people who THINK they don’t like lamb!!!

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Flat bread

Sliced Tomatoes

Red onion, thinly sliced

Arugula

Baba Ganoush

1 medium eggplant

3/4 cup tahini paste

3 cloves garlic, chopped

1/4 cup olive oil

juice from 1 lemon

2 tsp. toasted , ground cumin

salt, to taste

Preheat oven to 425 degrees.

Cut the eggplant in half and place cut side down on foil lined baking sheet. Bake for 40 minutes or until soft. Remove eggplant from oven and allow to cool. Once cooled scoop out pulp into a food processor fitted with a metal blade along with the remaining ingredients. Blend until smooth and set aside.

2 1/2 -3 lbs. butterflied leg of lamb

salt and pepper, to taste

Curry Paste

2 cloves garlic

thumb sized piece of fresh ginger

1 tsp Turmeric

1/2 tsp sea salt

2 tablespoons walnut oil

2 tablespoons tomato paste

1 jalapeno, seeded and chopped coarsely

1 small bunch fresh cilantro

Spices for toasting

2 tsp cumin seeds

1 tsp brown mustard seeds

1 tsp coriander seeds

Place spices in dry heavy pan and toast over medium heat until they become fragrant. Remove from heat. Allow to cool. Blend in spice grinder until smooth.

Place all the ground spices and remaining ingredients in a bowl of a food processor fitted with a metal blade and blend until a smooth paste.

Spread mixture on butterflied leg of lamb on both sides.

Place lamb on grill over well-heated coals or low-medium flame gas grill. Turn lamb 2 to 3 times while grilling and remove once degree of doneness is achieved (measure with instant-read thermometer). Allow meat to rest 10 to 15 minutes before serving.

Slice lamb in thin slices.

Place sliced lamb on flat bread which has been spread with baba ganoush add sliced tomatoes, red onion and Arugula.

Serbian Cevapcici Sandwiches-This sandwich may seem weird with the condiments . Trust me it’s the perfect flavor profile. I love these.

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1 1/2 lbs. ground pork

1 lb. ground beef

1/2 lb. ground lamb

1 egg white

4 cloves garlic, minced

1 tsp. salt

1 tsp. baking soda

2 tsp. ground black pepper

1 tsp. cayenne pepper

1/2 paprika

Preheat a grill to med.-low heat.

Mix all ingredients well. With your hands form into finger length sausages about 3/4 inch thick.

Lightly oil the grill. Grill sausage until cooked through, turning as needed.

To serve:

Good quality flat bread or pita warmed or grilled.

Thinly sliced white onion

Stuff bread with sausages, and thinly sliced onions.