News for Prescott AZ - AmericanTowns.com

Monday, May 30, 2011

May a bit late



Logic will get you from A to Z. Imagination will get you everywhere.
~Albert Einstein

Featured In This Issue

Special Days and Events
Tips for Buying the Right Grill
Cooking Corner

Special Days and Events

May 8th – Mother's Day
May 30th – Memorial Day
The birth flower for May is the Lily of the Valley. The birth stone for May is the Emerald.

Tips for Buying the Right Grill

(ARA) - Firing up the grill has become synonymous with welcoming the summer, and let's be honest, we usually don't wait until summer to embark on the outdoor cooking season. When you decide it's time to break out the grill, you want to find the best way to cook your burgers or bratwursts. But with all the options out there for outdoor cooking, how do you know what's the optimal solution for your open-air culinary needs?

"The grill you choose should be versatile, so it meets all your cooking needs," says Leslie Segrete, home expert and former designer on "Trading Spaces" and "While You Were Out." There are so many styles and models available these days that you're sure to find something that will make your weekend meals - and even weekday dinners - everyday special.'"

Here Segrete cooks up some tips to help everyone find their perfect grill.

1. Think about the size of your space. It's an obvious factor in purchasing a grill, and should be a primary consideration. If you have a small deck or backyard, it would not only be inconvenient to bring home a massive grill - it could be dangerous. On the other hand, if you have plenty of space, it would be a shame to buy a grill with a cooking capacity of two burgers when you would prefer 40.

2. Consider how you are going to use the grill. For those who love the smokiness and real outdoorsy feel of cooking with charcoal, there are multiple models from which to choose. If convenience and ease of use are your primary goals, then a gas grill will surely be your best bet. And for those who want the best of both worlds, there are combo grills, which are becoming more popular and are like two grills for the price of one. For example, if you are making mesquite-rubbed ribs, you can contain the woodsy smoke on the charcoal side and make lamb kebabs or roasted corn on the cob at the same time with the gas section. Or, if you host large barbecues and like to entertain, think about getting a grill with a large cooking surface and multiple burners.

3. Don't forget added features. An invaluable feature to consider is a side burner. Side burners are great because they turn your backyard into a variable kitchen. Rather than running back and forth from kitchen to grill and risk burning your food, you can use the side burners like a regular stovetop. They are ideal for preparing side dishes, from simple options like baked beans or boiled potatoes to more gourmet options like sesame soy green beans or pesto pasta salad. You can also keep side dishes warm on very low heat. If you want ultimate versatility, look for a grill with a steamer for quick and convenient preparation of a whole garden full of fresh veggies.

4. Think beyond black or stainless steel. Many department stores, like Sears for example, have unique options in colors like copper and red, which can add a brilliant splash of color to your outdoor space. And red and orange tones are spot-on for summer's hottest hues.

5. Don't forget the accessories. You don't have to spend a ton of money at fancy cooking stores to get the accessories you need. Stores like Sears carry everything from cedar grilling planks and pizza stones to great quality grilling tools fit for any chef.

If you use these tips, you're sure to find just the right grill so that when you "fire it up" you'll have everything you need to prepare whole party menus, full family dinners or just a light snack for two.

Courtesy of ARA Content

Cooking Corner

Grilled Pizza -Three Ways
Courtesy FoodNetwork.com/Alton Brown
Ingredients:
16 ounces all-purpose flour, plus extra for peel and rolling
1 envelope instant or rapid rise yeast
1 tablespoon kosher salt
10 ounces warm water, approximately 105 degrees F
2 tablespoons olive oil, plus 2 teaspoons for bowl
1 tablespoon malted barley syrup
Margherita topping - Enough to top 1 (16-inch) round pizza:
1 large tomato, cut into 1/3-inch thick slices
5 to 7 teaspoons olive oil, divided
2 cloves garlic, minced
1/2 teaspoon kosher salt
1/4 teaspoon red pepper flakes
1/2-ounce grated Parmesan
1 1/2 ounces part skim mozzarella, shredded
4 to 6 large basil leaves, shredded
Date and prosciutto topping - Enough to top 1 (16-inch) round pizza:
3 1/2 ounces fresh mozzarella, cut into 1/4-inch thick slices
3 to 6 teaspoons olive oil, divided
1/2-ounce grated Parmesan
1-ounce prosciutto ham, approximately 3 slices, coarsely chopped
4 whole dates, pitted and finely chopped
1 teaspoon fresh thyme leaves
Pizza cracker:
2 to 4 teaspoons olive oil
Kosher salt
Freshly ground black pepper
Special equipment:
Vise-Grips

Directions:
Dough:

Combine the flour and yeast in the work bowl of a stand mixer. Add the salt, water, 2 tablespoons of olive oil, and malted barley syrup. Start the mixer on low, using the hook attachment, and mix until the dough just comes together, approximately 1 1/2 minutes. Increase the mixer speed to medium and knead for 15 minutes.

Tear off a small piece of dough and flatten into a disk. Gently stretch the dough until thin. Hold it up to the light and look to see if the bakers windowpane, or a see-through, taut membrane has formed. The dough will be quite sticky, but manageable. Fold the dough onto itself and form it into a smooth ball. Oil the bowl of the stand mixer or other large canister with 2 teaspoons of olive oil. Put the dough in the bowl and roll it around to coat with the oil. Cover with a tea towel or plastic wrap and leave at room temperature to double in size, approximately 1 hour.

Split the dough into 3 equal parts using a knife or dough scraper. Flatten each piece into a disk on the countertop. Form each piece into a ball. Roll each ball on the counter until they tighten into rounds. Cover the balls with a tea towel and rest for 45 minutes.

To shape and cook the margherita pizza:

Heat a gas grill to high and make sure the grill grates are clean and free of debris.

Toss the tomato with 1 tablespoon of olive oil, the garlic, salt and red pepper flakes in a medium mixing bowl and set aside.

Lightly flour the countertop and flatten 1 of the dough balls. Use a rolling pin to roll the dough into a 16-inch round, rotating and stretching the dough as you go. Transfer the dough to a lightly floured pizza peel and stretch to re-shape if necessary.

Oil the grill grates and decrease the heat to medium. Brush the dough with 1 to 2 teaspoons of olive oil and flip onto 1 end of the hot grill, leaving room for the tomatoes on the grate. Put the prepared tomatoes on the grill, close the lid and cook until the bottom of the crust is golden brown and the tomatoes are softened, about 1 to 2 minutes. Brush the raw side of the dough with 1 to 2 teaspoons of olive oil, then immediately flip using the peel. Top with the grilled tomatoes, smashing and spreading the tomatoes to create a sauce. Sprinkle with the Parmesan, mozzarella and basil. Close the lid and cook until the bottom of crust is golden brown and the cheese has melted, another 1 to 2 minutes. Using the peel, remove the pizza to a cooling rack and let rest for 3 minutes before slicing.

To shape and cook the date and Prosciutto pizza:

Heat a gas grill to high and make sure the grill grates are clean and free of debris.

Layer 2 paper towels on a plate and lay the mozzarella slices in a single layer. Top with 2 more paper towels, a second plate, and a 2 pound weight. Set aside at room temperature for 20 minutes.

Meanwhile, lightly flour the countertop and flatten 1 of the dough balls. Use a rolling pin to roll the dough into a 16-inch round, rotating and stretching the dough as you go. Transfer the dough to a lightly floured pizza peel and stretch to re-shape if necessary.

Oil the grill grates and decrease the heat to medium. Brush the dough with 1 to 2 teaspoons of olive oil and flip onto the hot grill. Close the lid and cook until the bottom of crust is golden brown, for 1 to 2 minutes. Brush the raw side of the dough with 1 to 2 teaspoons of olive oil, then immediately flip using the peel, brush with remaining 1 to 2 teaspoons of olive oil, and top with the Parmesan, prepared mozzarella, prosciutto, dates and thyme. Close the lid and cook until the bottom of crust is golden brown and the cheese has melted, about 1 to 2 minutes. Using the peel, remove the pizza to a cooling rack and rest for 3 minutes before slicing.

To shape and cook cracker pizza:

Lightly flour the countertop and flatten 1 of the dough balls. Use a rolling pin to roll the dough into an 11 by 17-inch rectangle to fit a standard, stainless steel cooling rack. Lay the dough sheet onto the rack and gently stretch around the edges, pinching to hold in place. Brush the dough with 1 to 2 teaspoons of olive oil. Season with salt and pepper, to taste. Attach the Vise-Grips to 1 end of the cooling rack to use as a handle. Turn a gas burner on high. Hold the rack about 2 inches above the flame, and move back and forth constantly until the bottom is golden brown, about 3 to 4 minutes. Carefully turn the dough over, brush with 1 to 2 teaspoons olive oil and season with additional salt and pepper, if desired. Cook, as before, until golden brown, an additional 2 to 3 minutes.
Photograph courtesy of http://FoodNetwork.com  

Brad Bergamini
Realty Executives Northern Arizona
Direct: 9282374400
Office: 9287770257
Cell: 9289251158
Cell: 9285331633
Toll Free: 8885333839


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