Text 27277, 158 rader
Skriven 2012-07-17 22:53:00 av JIM WELLER (1:123/140)
     Kommentar till en text av MICHAEL LOO
Ärende: pizza pizzazz 2
=======================
-=> Quoting Michael Loo to Jim Weller <=-

 JW> formerly #1: George the Greek, retired, equipment scrapped as there
 JW> were no buyers.

 ML> We talked of this. I thought it a tragedy.

It was partly stubborn old George's fault. He wanted too much for
the business. He wouldn't sell the pizza business and just lease the
building with an option to buy later to a young couple with limited
capital. He wouldn't sell to a Montreal resident of Lebanese
citizenship and Armenian ancestry because "he looked like a Turk."

 JW> formerly #2: Luigi's, then Bruno's, now in Vietnamese hands.

 ML> Are your Vietnamese like our Koreans? They do well doing, well,
 ML> what they do well, then branch out into what they can't do well
 ML> but make money anyhow.

They seem to be busy and prosperous.

 JW> formerly #2: (tied) Papa Jim's, an independent who got successful
 JW> and all super-cheffy. He is now head chef at a hotel steak house
 JW> where he makes small fancy ass pizza appetizers.

 ML> Hotel steak house in YK?

A place I didn't point out to you when you were here, partly because
the restaurant portion was closed for lack of a chef-manager at the
time.
 
 JW> formerly #3: Pizza Hut, has a new franchisee, a drop on quality from
 JW> mediocre to bad and a rise in prices.

 ML> It boggles the mind that drop in quality from what I witnessed
 ML> could be compatible with staying in business.

They are loosing customers. Like Dave D says they're circling the
drain.

 JW> formerly #4: Domino's. Now #1 by default! How sad is that.

 ML> Quite sad.
 
 JW> unrated: Reddi-Mart. It's owned by drug dealers; I don't patronize
 JW> them.

 ML> Were I desperate enough, I'd consort with drug dealers.

Only if their pizzas were so good they were as addictive as crack.

 JW> I shall now resume making my own.

 ML> Always a good solution. Even though you don't have a
 ML> 900F brick, you are likely to be able to do better
 ML> than Domino.

I have a stone and can get up to 550 or use the gas BBQ grill. And
yes I can beat Domino with one hand tied behind my back.

MMMMM-----Meal-Master - formatted by MMCONV  2.10

     Title: Grilled Pizzas With Shrimp, Feta & Sun-Dried Tomatoes
Categories: Grill, Pizza, Shrimp, Cheese
  Servings: 8

      1 lg garlic bulb 
           Olive oil no-stick cooking
           spray 
      3 TB extra virgin olive oil 
    1/4 c  minced shallot 
      6 oz can tomato paste 
      1 TB dried basil 
      1 TB dried mint 
  1 1/2 ts kosher salt, separated 
      1 ts freshly ground black pepper,
           separated 
    1/2 ts crushed red pepper flakes 
      1 c  water 
     20 lg shrimp, peeled and deveined
      1 ts garlic powder 
     20 oz thin crust pizza dough 
      2 c  grated white Cheddar cheese
      1 c  grated part skim mozzarella
           cheese 
      1 c  crumbled feta cheese 
    1/2 c  chopped sun-dried tomatoes
           (packed in oil) 
    1/2 c  chopped fresh mint 

Garlicky Grilled Pizzas With Grilled Shrimp, Feta & Sun-Dried
Tomatoes

Preheat oven to 450 F. Cut the garlic bulb(s) in half across the
cloves, spray halves with the Crisco cooking spray, reassemble the
bulb(s), wrap with aluminum foil and roast in the preheated oven
until the cloves are soft (about 1 hour). Unwrap and allow to cool.
When cool to the touch, remove the cloves and mash with a fork in a
small bowl.

Heat 1 tablespoon of the oil in a sauce pan over medium heat. Add
the shallot and sweat until soft (about 3 minutes). Add the 2
remaining tablespoons of oil and the roasted garlic, stir to combine
and cook for 1 minute. Add the tomato paste, stir to combine and
cook for 1 minute. Add the dried basil, dried mint, 1 teaspoon
kosher salt, 1/2 teaspoon black pepper and crushed red pepper
flakes; stir to combine, and cook for 1 minute. Add the water, stir
to combine and simmer for 10 minutes. 

Preheat the grill over medium heat and coat grill racks with the
cooking spray. Coat shrimp liberally with cooking spray and toss in
a bowl with garlic powder, the remaining 1/2 teaspoon kosher salt
and the remaining 1/2 teaspoon black pepper. Grill the shrimp until
it turns opaque and begins to curl (about 2-1/2 minutes per side).
Transfer the shrimp to a cutting board and slice in half,
lengthwise. Cover with foil to keep warm. 

With a pizza cutter or sharp knife, divide the pizza dough into 8
equal rectangles. Coat the grill racks with cooking spray. Grill
the pizza dough in batches of 4 until the tops are puffy and the
bottoms are golden brown with distinct grill marks (about 4-6
minutes). Spray the tops of the pizza crusts with cooking spray.
Flip the pizza crusts and grill for an additional 1 minute. Continue
until all 8 pizzas are well-grilled on one side and partially
grilled on the other. 

Set out the pizzas on parchment paper or wax paper on a countertop
with the well-grilled sides facing up. Divide the roasted garlic
sauce evenly among the pizzas. Divide the Cheddar and mozzarella
cheeses evenly among the pizzas. Divide the shrimp, cut side down,
evenly among the pizzas (5 shrimp halves per pizza), pressing the
shrimp lightly into the cheese and sauce. Divide the feta cheese and
sun-dried tomatoes evenly among the pizzas. 

Return the pizzas to the grill, in batches of 4. Close the grill lid
and cook until the bottom sides of the pizzas are golden brown and
the grated cheeses are melted (about 4-6 minutes). Continue until
all 8 pizzas are cooked, keeping completed pizzas on a platter,
loosely covered with foil. Divide the fresh mint among the pizzas.
Cut the pizzas with a pizza cutter or sharp knife and serve.

A Grilling Hall of Fame recipe from the Crisco No-Stick Cooking
Spray contest.

  From: Nibble .Com                     
 
MMMMM-------------------------------------------------

Cheers

YK Jim


... I don't want industrial pizza assembled by wage slaves.

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