Date: Fri, 15 Jun 2007 07:22:50 -0700
Reply-To: Michael Elliott <camping.elliott@GMAIL.COM>
Sender: Vanagon Mailing List <vanagon@gerry.vanagon.com>
From: Michael Elliott <camping.elliott@GMAIL.COM>
Subject: Recipes contribution: Pizza Margherita
In-Reply-To: <001901c7af25$4e6681e0$9f5a9904@gpa207joel>
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Campin' Pizza Margherita
This recipe makes a very authentic version of the traditional Neapolitan
classic named after Queen Margherita. It has a thin, chewy crust.
Neapolitan pizzas are cooked in very hot ovens directly on the bricks.
While camping, a pizza stone on a barbecue grill does an admirable job
of duplicating the proper conditions.
The second picture from the top on http://en.wikipedia.org/wiki/Pizza
shows how mine look when done.
Makes one 8'' pizza.
.............
1/2 bag Trader Joes pre-made pizza dough, found in refrigerated section,
or make your own from flour, yeast and salt per recipes found all over
the Internet. TJ's works brilliantly and takes up little space in the
cooler.
1 Tbs (approx) tomato sauce. Pomi brand found in aseptic box with canned
tomato sauces is the best pre-made, or make your own using really
flavorful tomatoes and a food mill.
Fresh mozzarella cheese (not dried and shrink-wrapped). You'll only need
an ounce or two for one pizza.
1/2 tsp salt
Few fresh basil leaves, torn into shreds.
.............
1. 1/2 hour before cooking, preheat 8'' pizza stone in closed grill on
high. Should reach at least 500 degrees F. While grill is heating,
remove dough from refrigerator and allow to warm.
2. On floured pizza peel, stretch the dough to form an 8'' crust. Shake
the peel to make sure that the crust will slide.
3. Spread the tomato sauce with the back of a spoon to evenly coat the
top of the crust to within 1/2 inch of the edge. Sprinkle evenly with salt
4. Tear the cheese into slivers and spread evenly over the surface.
5. Slide pizza onto preheated stone and close grill. Cook about 5 to 7
minutes or until edges of crust become brown.
6. Remove pizza from stone with peel, sprinkle with basil and let sit
for a few minutes before cutting.
--
Mike "Rocket J Squirrel" Elliott
71 Type 2: the Wonderbus
84 Westfalia: Mellow Yellow ("The Electrical Banana")
74 Utility Trailer. Ladybug Trailer, Inc., San Juan Capistrano
KG6RCR
joel walker typed:
> yup. now that we've gotten WHERE to go, and WHAT to cook on,
> here's some stuff they give out about FOOD to cook. :) with
> links to other sites that have more recipes. fun and games with the
> cook! :)
>
> this issue, July 2007, of Motorhome magazine also had some recipes
> that you adventurous cooks might like. ;)
> these are just a couple from
> www.tailgating.com
> and
> www.GoRVing.com
>
> ------------------------------------------
> Joe's Jambalaya
>
> 1/4 cup vegetable oil
> 1-1/2 lbs boneless, skinless chicken breasts,
> cut into 1-inch pieces
> salt and
> ground black
> pepper season to taste
>
> 1-1/2 lbs sausage
> cut into 1/4-inch slices
> 4 cups onion, chopped
> 2 cups celery, chopped
> 2 cups green bell pepper, chopped
> 5 cups chicken stock
> or water flavored with chicken bouillon
> 1 tablespoon garlic, minced
> 4 cups long grain rice
> 2 tablespoons Kitchen Bouquet (browning agent)
> 2 tablespoons seasoning salt
> 2 tablespoons green onions, chopped
>
> season chicken with salt and pepper;
> brown in hot oil in 8-quart Dutch oven or stockpot over
> medium-high heat.
> add sausage;
> cook 5-7 minutes.
> remove chicken and sausage from pan; set aside.
> add onions, celery, green peppers and garlic;
> cook, stirring 7-10 minutes or until vegetables begin to wilt.
> stir in chicken stock, reserved chicken and sausage,
> seasoning salt and Kitchen Bouquet.
> bring to a boil.
> add rice and return to boil.
> cover and reduce heat to simmer.
> cook 10 minutes;
> remove cover and quickly turn rice from top to bottom completely.
> replace cover and cook 15-20 minutes
> or until liquid is absorbed and rice is tender.
> stir in green onions.
>
> for brown jambalaya, add 1 heaping tablespoon brown sugar
> to hot oil and caramelize, or make a roux, or use Kitchen
> Bouquet.
>
> for red jambalaya, add approximately 1/4 cup paprika
> or use 1/2 stock and 1/2 tomato juice or V-8 for your liquid.
>
> for seafood jambalya, add cooked seafood when rice is cooked.
>
> if using an electric stove, reduce cooking time by 3-4 minutes.
> ----------------------
> four important tips:
> 1. use 1 cup of rice for every 2 cups of vegetables
> (onion, celery, bell pepper).
> 2. use 1-1/4 cups of liquid for every 1 cup of uncooked rice.
> 3. 1 cup of uncooked rice will make 3 cups of cooked rice,
> season accordingly.
> 4. cook jambalaya for a total of 25-30 minutes, stiring well
> after 10 minutes.
> www.tailgating.com
>
> <note: this cannot be real Louisiana jambalaya, since there is
> not ONE cayenne pepper in the whole recipie!! ;) >
> -------------------------------------------------------------
>
> Depression Food - One-pot meal
> ------------------------------
>
> Potatoes
> Corn (fresh if available)
> Onions, sliced
> Mushrooms
> Ham, chopped
> Butter
> Seasonings (salt and pepper)
> Anything else you like
>
> Cooke peeled potatoes in large pot.
> just before completely cooked, add sliced onion.
> drain off most of the water.
> add bite-size pieces of ham, mushrooms, corn
> or any other vegetable you like.
> cook until heated through.
> add butter and seasonings and serve.
> www.GoRVing.com
> ------------------------------------------------------------
>
> Grilled Chocolate Bananas
> -------------------------
>
> 4 bananas
> milk chocolate
> white chocolate
> dark chocolate
> 4 12x12 inch foil squares
>
> light grill.
> put 1 banana in each sheet of foil.
> place all three kinds of chocolate on each.
> wrap foil around the bananas.
> put the bananas on the grill;
> after 5 minutes, turn over.
> leave on for 5 minutes more;
> take off grill and enjoy.
> - Laura Hales
> www.GoRVing.com
>
> <now, it wasn't mentioned but i'm assuming the bananas
> are peeled BEFORE you put them in the foil???>
> :)
>
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