Crazy Good Italian

Chicken Wings with Pepperoni Sauce.

Yeah, I know, right?  When I first heard that, I kind of pictured a chicken wing with pepperoni stapled to it or something. 

But it's not the result of some mad scientist.  Chicken wings with pepperoni sauce are the creation of Mike Isabella and can be found in his book, Crazy Good Italian, which just became available this week.  And there were no staples, super glue, or magnets involved, just a great recipe.

Well, yeah, I converted my version of these wings to the grill because that's what I do.   But first a bit about the book.

Mike Isabella is the Chef of Graffiato in Washington DC and you probably remember him for his bold appearance on Top Chef:  Las Vegas (Season 6).  Crazy Good Italian is Mike's idea of blending old world Italian, his New Jersey roots, and modern Mediterranean cuisine and I think he totally nails it.

If you don't think that Italian cuisine and grilling go together then you have been eating too much Americanized "Italian" food.   The first thing that comes to mind for me is the Tuscan grill, cast iron grates used to cook food over the hot coals of an indoor or outdoor fireplace.  While this is not a "grilling" book, Mike definitely covers some live fire cooking in his selections, including recipes for things like:

• Smoked olives (great idea for upcoming holiday parties)
• Mozzarella panini with portobellow and artichoke pesto (grills are great for making panini)
• Ricotta with charred asparagus and harissa vinaigrette (fire makes veggies better)
• Clam bake with braised kale and pancetta crumbs (originally created for the grill)
• Grilled whole bass with warm tomato vinaigrette
• Pig in a box with sour orange relish (a whole hog recipe)

Many of the other recipes could easily be converted to the grill but I have so many more non-grilling recipes from this book that I want to try!  I could go on about Crazy Good Italian you won't read that, I know how it is.  So I'll just bulletize what I like about it.

• Not just recipes but also techniques (like how to make your own cheeses, gnocchi, etc)
• Photography - not just the finished dishes but also demonstrating some of the techniques like making agnolotti or cooking a whole hog in a la caja china (12 pics of that alone)
• Helpful tips in the margins
• Family based recipes with a modern spin

So back to those wings - those "crazy good" wings.  Here is a link for the recipe, I'll just tell you what I did differently for doing them on the grill.  It's not a lot because it worked just fine.

I set up my Big Green Egg for indirect heat at 375f degrees.  Grilled the marinated wings for 30 minutes, flipped them and cooked another 20 minutes.  Then I tossed them in about half of the pepperoni sauce.  "Toss" is not just a saying.

Funniest face ever, right?  Think I ever miss one?

Ummm....yeah, "WING DOWN!"  Make that an order of 23 wings.  PS:  Don't read my lips.

I put them back onto the grill and let them (minus 1) cook another 10 minutes to crisp up the sauce.

I served them with the rest of the pepperoni sauce for dipping and they just disappeared.  

Oh yeah, one last thing.  Instead of using pre-sliced pepperoni, I like to slice my own from links for this recipe.  That way you don't lose those essential oils that make that pepperoni sauce so flavorful.

I think Crazy Good Italian is a great book for learning how to cook Italian cuisine the way your nona would have taught you...if she was Italian.    If your nona wasn't Italian then please disregard that last statement.  

I'm looking forward to trying many of these recipes, especially the agnolotti. 

[Standard Review] I received a review copy of Crazy Good Italian from the publisher.  But I posted those goofy face pics that make me look like a dork so I consider it a fair trade ;) 

Product Review: Dizzy Pig Fajita-ish Rub

I received a sample of one of Dizzy Pig's new rubs, Fajita-ish.  Being named Fajita-ish, I immediately knew how I wanted to use it - in bread pudding!  Yeah, I'm kidding.  Duh, I used it on fajitas!

I first learned of Dizzy Pig Barbecue Company about 4 or 5 years ago when I bought my first Big Green Egg.  It seemed like EVERYONE on the BGE forum was talking about these rubs by Dizzy Pig and the funny names (Tsunami Spin, Swamp Venom, Cowlick, etc) caught my eye.  The company was started 9 years ago by a couple of Eggheads like me commenting back and forth on the Egg forum (full story here).  Dizzy Pig products are all-natural, gluten-free, and contain no MSG.

Alexis and I already buy and use several Dizzy Pig products (Jamaican Firewalk, Tsunami Spin, Raging River, and Cowlick), so we were excited to try the new Fajita-ish rub.  

For a side by side comparison, we tried it on a skirt steak against another skirt steak seasoned with Baida brand fajita rub.  Both steaks were rubbed with a little lime juice and then liberally seasoned.  The veggies were tossed in some oil, lime juice and fajita rub.  I preheated the Egg to 500f and grilled the steaks 4 minutes a side.

The veggies finished at about 6 minutes so I removed them to a bowl.  The veggie wok insert is one of the features I love about my Craycort cast iron grill grate system. 

Quick tip about cutting skirt steak - the grain runs across the short side instead of lengthwise like a flank steak.  So to cut it, cut the steak into 3-4 inch pieces like pictured, turn each piece and then slice thin across the grain.

Alexis and I made homemade tortillas for this using this great tutorial from Mely's Mexico in my Kitchen that gave us everything we needed to know to be successful on our first try.

Smash that tortilla!

We served the fajitas with a quick Mexican rice and Bush Beans Cocina Latina beans with some cotija cheese.

It would be easy to say I liked the Dizzy Pig Fajita-ish steak better just because I'm a "homer" for a fellow Egghead.  So I had Brett, Alexis and Trevor all try a piece of both before serving and all three favored the Dizzy Pig Fajita-ish skirt steak over the other.  Not only was the flavor bolder but the taste profile had more complexity to it.   By that I mean it wasn't just 2 or 3 predominant flavors, it hit on a broad array of flavors.

[Standard Disclaimer] I received a free sample but no other compensation from Dizzy Pig.  Okay, the sticker too, I got the sticker, you happy FTC?   Craycort is an equipment sponsor of my blog.  I have a business relationship with Bush Beans but this is NOT a sponsored post.  

Better Burger Tip: Mushroom Swiss

It is tailgating season so grills will soon be loaded with burgers and brats in back yards and parking lots now through the bowl season.  Oh who am I kidding?  Burgers and brats are always in season.  Of course, one of the classics is the simple but delicious "mushroom and Swiss".

Here is a quick tip for amplifying the flavor your mushroom and Swiss burger and impressing your beer swilling buddies sophisticated friends who enjoy a sporting endeavor.

The tip is simple - Marsala wine.  It brings out the best in the mushrooms and adds a little sweetness to the party that just works.

Saute your sliced mushrooms (I prefer baby bellas) in a little butter for 8 minutes.  Season with a pinch of salt and pepper.  Just as the butter dries up, add a 1/4 to 1/2 cup of marsala wine to the hot pan.  Simmer until the wine is reduced to just a few tablespoons, which should only take 2-3 minutes.   Top your burgers with this after you have flipped the patties.

Then add the cheese.  I like the cheese cooked onto the mushrooms because it keeps them warm.  Cold mushrooms can be unpleasant for those that aren't big fans of 'shrooms.  But cooked like this they meld into one with the cheese and burger.  

Side note:  I am a big fan of Sargento's new "ultra thin" slices for cheeseburgers.  I used the ultra thin Swiss with these burgers and liked how it melts to cover the burger.

Finally, if you are going to make a mushroom and Swiss burger, skip the condiments and garnishes.  This is one of those burgers that just doesn't seem right with lettuce, tomato, etc.  The only exception for my preferences MIGHT be bacon. 

Sitting here looking at this, it occurs to me that a "chicken Marsala sandwich" would also be awesome on the grill.  Note to self....

[Standard Disclosure]  I received no compensation for this post. 

Hot Wing Soup

This is my practice for an online cooking class I took at Rouxbe for making thick, starch based soups. They had many recipes to use for practice, such as split pea & ham, vichyssoise, and Italian white bean soup.  But I thought I would learn more by using what I had just learned to create my own starch based soup.

Starch based soups are just what the name implies:  Instead of using a roux as a thickener, the soup gets its body from the natural starches in starchy vegetables, legumes, and grains.  The lesson mentioned you can use bread, which reminded me of one of my favorite soups, Mexican Garlic Soup.

While I was taking this lesson, I was in the middle of smoking a rack of beef ribs and I had tossed a few extra chicken wings on the Big Green Egg.

I thought about the wings and BAM!  It hit me.  I was going to make a hot wing soup!  I used the techniques taught to plan out my soup.

Fat -  Had to be butter, since that goes into hot wing sauce, right?
Mirepoix - Celery & carrot.  Celery because it is a standard accompaniment and carrot to help get the orange color I wanted.
Starch - I thought about using potatoes but went with buttery croutons instead.
Liquid - Chicken broth, beer and hot sauce - a no brainer

Hot Wing Soup

source:  www.nibblemethis.com

Ingredients 

• 1 stick unsalted butter
• 5 cups Italian bread cubes, no crust*
• 1/2 cup finely diced carrot
• 1/4 cup finely diced celery 
• salt (see instructions)
• 1/2 Tbsp paprika
• 4 cups chicken broth
• 12 oz dark beer*
• 2 Tbsp hot sauce*
• 1/4 cup blue cheese crumbles
• garnish:  meat from chicken wings, more blue cheese, chopped celery leaves*

Instructions

1. Preheat a heavy bottom stock pan over medium high heat.
2. Add 3 Tbsp butter.  Once bubbling hot, add the bread cubes and quickly toss to coat evenly.  Season with a pinch or two of salt.  Cook until golden brown on all sides - about 5-7 minutes.  Remove.
3. Reduce heat to medium, add 4 tbsp butter to the now empty pot.  Saute the celery and carrot until tender - about 8 minutes.  Season with a pinch or two of salt while sauteing.  
4. Add the chicken broth, beer, paprika, blue cheese, and the croutons that you made earlier.  Bring to a simmer and cook until the bread begins to break apart - about 5-6 minutes.
5. Use an immersion blender to blend to a smooth consistency.
6. Bring back to a simmer and stir in the last tablespoon of cold butter.  I know that technique at the end of sauces adds a little luster so I thought it couldn't hurt with soup.  Taste for seasoning.  I added about 1/2 teaspoon more of salt at this point but let your taste buds be the judge.
7. Garnish with chicken wing meat, more blue cheese crumbles, and finely chopped celery leaves.

Notes

• Bread - I know, this sounds like a lot.  It will cook down.
• Beer - I used Sweetwater Brewing Georgia Brown but any good dark beer will do.  You could also skip beer altogether and use more chicken broth but beer and wings go together, right?
• Hot sauce - The family thought it was a little spicy at this level so if you want mild, just use one Tbsp.  Franks Hot Sauce would be the traditional hot sauce to use but I used Fire Ant Juice.
• Celery leaves - Weird?  I like chopping them finely for a garnish.  Use parsley instead if you like.
• Makes 4 servings

These were meant to be a snack but they served a greater purpose!  Smoked with Draper's AP Rub.

Chopping celery brings the "how to cut with a chef's knife" lesson memories back.  I sliced an entire bunch of celery one stalk at a time for that lesson. 

Great tasting "homework"!

This is definitely going into rotation at our house this winter.  Perfect for those cold, damp nights whether you're watching a football game or just curled up reading a book.  Its warmth and spiciness will heat you up from inside.

As of today I am 50% way through the current curriculum.  Of course, they add new classes so that's a moving target:)

[Standard Disclaimer]  I don't receive compensation from Rouxbe Online Cooking School.  I am signed up for their affiliate program but that was just so I would have access to share some of their videos here.  I don't even use the html links that would generate a sale for my account if you were to sign up.  The link I gave at the top is no different than if you googled it yourself. 

Firewalk Pasta

I have a favorite jerk chicken recipe that I like to use that produces great jerk chicken.  The only downside is that is has some 19 ingredients and needs about 6 hours marinade time.  Not exactly conducive to making on a weeknight.

So last week I had this weird idea of combining something like an Alabama white sauce (ala Big Bob Gibson's) with Dizzy Pig's Jamaican Firewalk seasoning for some quick "dip and flip" chicken thighs.  Only 5 ingredients and no marinade time needed.   It actually worked out very well with the chicken having that classic earthy flavor of jerk seasonings, a little tang, and some heat.  

The chicken is good enough by itself but we also used it in a cheesy pasta dish that we aptly named Firewalk Pasta.  

Firewalk Pasta

source:  www.nibblemethis.com

Ingredients

• 6 boneless, skinless chicken thighs
• 2 cups of dry penne pasta, cooked according to directions

For the dip & flip sauce

• 1/2 cup mayonnaise
• 1/4 cup red wine vinegar
• 1 oz chopped green onion
• 1 Tbsp chopped roasted red pepper
• 1.5 tsp Dizzy Pig Jamaican Firewalk rub or your favorite jerk seasoning

For the pasta sauce

• 1 Tbsp butter
• 1 Tbsp all purpose flour
• 2 cups half and half  (I actually use 1/2 cup cream, 1 1/2 cup whole milk)
• 1 cup shredded cheese (I liked Monterey Jack)
• 1/4 cup finely diced roasted red pepper
• 1/4 cup finely chopped cilantro
• 1 tsp Dizzy Pig Jamican Firewalk rub or your favorite jerk seasoning

Instructions

1. Make the dip & flip sauce.  Combine all ingredients in a blender, Magic Bullet, Ninja, mini-processor or other implement of destruction.  
2. Make the pasta sauce.   Stir butter and flour together in a sauce pan over medium heat to form a blonde roux (about 1 minute).  Whisk in the half and half, bring to a simmer and simmer for 5 minutes whisking frequently.  Whisk in the cheese in batches until blended.  Whisk in the cilantro, red pepper, and Firewalk.   Cover and remove from heat.
3. Preheat a charcoal grill to 400f. Make sure your grate is clean and lightly oiled.
4. Grill the thighs 3 minutes per side.
5. Remove each thigh, dip into the sauce, flip to coat both sides and return to grill, cooking another minute per side.
6. Dip and flip again.  Finish cooking chicken until it reaches an internal temp of 165-170f (thighs can handle it) which should be another 2-ish minutes.
7. To serve:  Top pasta with the sauce, then sliced chicken and garish with more slice green onion if desired.

Notes

• I like to start my water boiling for my pasta just before starting the grill.  That way the pasta should be done about the same time as the chicken.

I tried using sour cream instead of mayo in one version.  It was okay but the mayo versions were much better.

When you do the dip and flip, it will look messy.  Don't worry......

The sauce will cook onto the chicken and it will end up looking normal.

The first version was with angel hair pasta.

We liked it with penne better although both worked.

The "dip and flip" layers the flavors onto the chicken and skips the wait involved with a marinade.  I have to admit that it also keeps me entertained at the grill.  I'll still use my standard jerk recipe on weekends but this is definitely a keeper for quick "almost jerk" chicken on weeknights.

Good luck to all of my friends participating in the American Royal events this weekend!  

[Standard Disclaimer]  I paid full price for the 4 Dizzy Pig rubs that we regularly use.  

Grilled Top Sirloin Filet with Mushroom Salsa

A little over a week ago, a recipe for mushroom salsa inundated the food blogs I read.  It was here.  It was there.  It was everywhere I looked.  I had to try it.

I had just bought four top sirloin filets and I knew exactly what I was going to do with them.  Top sirloin filet are one of the "extra lean" cuts off beef with less than 5 grams of fat.  They resemble beef tenderloin but they are a little less tender, more flavorful, and about half the price.  I cook them the same way I do filet mignon.

Grilled Top Sirloin Filet with Mushroom Salsa

source:  Sauce Marsala adapted from BigOven

Ingredients

• 4 Top Sirloin Filet
• salt and pepper to taste
• 1 1/2 cup mushroom salsa

For the Sauce Marsala

• 1 cup Marsala wine
• 1/2 cup beef stock
• 1/2 teaspoon black pepper, coarsely ground
• 1/4 cup heavy cream
• 1/2 Tbsp butter
• 1 tsp flour
• pinch salt

Instructions

1. Place steaks at room temperature.
2. Mix together the butter and flour, then chill.
3. Heat wine, pepper, and stock in a saute pan over medium heat until it reduces volume by half (about 10 minutes).  
4. Once reduced, slowly whisk in the cream.  Add the flour butter mix in small amounts (1/2 tsp) while whisking frequently.  Simmer until thickened.  Taste for seasoning and add salt IF needed.  It took right at 20 minutes from start to finish for the sauce.  Keep warm.
5. Preheat a charcoal grill to 500f.  Make sure your grates are clean and lightly oiled.
6. Season filet with salt and pepper just immediately before putting them on the grill.  
7. Grill the filet to 125f for medium rare, about 4 minutes per side.  Rotate the steaks a quarter turn on each side to get nice grill marks.
8. Allow filet to rest 5 minutes after taking them off the grill.  
9. Serve steak on a bed of the mushroom salsa and top with the sauce marsala.  I used a ring mold to shape the salsa.

The idea of a mushroom salsa seemed weird but it totally worked with this steak.  The sauce marsala had a sweetness to it that was balanced out by the black pepper.  The fingerling potatoes were just seasoned with salt, pepper, and oregano and roasted.  Alexis loved it all.  

My baby bellas were HUGE.  More like teenaged bellas.

The netting helps them hold their shape.  I cook the filet with the netting on and cut it off afterward.

Grilling away on the Craycort grates.

Like beef tenderloin, top sirloin filet are best served rare to medium rare.

I hope you all are having a fun weekend.  Give your loved ones a hug!

Agave Mustard Grilled Pork Chops

Normally I like big, fat, thick pork chops.  Ones that are almost more of a roast, than a chop.   To me those are just as enjoyable as a nice steak.

But I also like those thin pork chops.  You know the ones that they sell in a hulking package labeled "assorted pork chops".  I like them because they are

• cheap
• marinate quickly, and
• cook VERY fast.

I like to refer to these thin chops as "weeknight chops" because they are ideal on those nights when you are in a hurry and don't have time for a 4 hour brine and a two stage roast/sear type cook.  Just a quick marinade and slap these guys on a hot grill.  

Here is a version that we did tonight.  The flavor of agave nectar is kind of like honey but I like it better.  It has a hint of molasses or something smoky - perfect for grilling.  So these are similar to a honey-mustard grilled chop, only better.

Agave Mustard Grilled Pork Chops

source:  www.nibblemethis.com

Ingrdients

• 6 pork chops, bone in, thin cut (1/2" or less)
• 1 oz red wine vinegar
• 1 Tbsp agave nectar
• 1 Tbsp spicy brown mustard
• 1 tsp dried oregano
• 1/2 tsp black pepper
• 3 oz olive oil
• pinch or two of salt

Instructions

1. Whisk together the vinegar, agave nectar, mustard, oregano, and black pepper.  Whisking vigorously, slowing pour in the olive oil.  Taste for seasoning and add pinch or two of salt as needed.
2. Pour marinade over the chops and massage in to coat well.  Allow to marinade for 30-45 minutes.  You can let it marinade longer than that but it isn't necessary.
3. Preheat a charcoal grill to 500f.
4. Remove chops from the marinade and grill 2-3 minutes per side until the chops hit an internal temperature of 145f.   
5. Allow the meat to rest for 5 minutes and then top with any accumulated juices.

These chops have all kind of irregular shapes but the one thing they have in common is that they are thin and quick cooking.

To go with our quick weeknight meal, we served these with Bush Grillin' Beans Sweet Mesquite flavor.  Normally, I like to pair sweet with heat but these black beans, onions and roasted red pepper simmered together was a great match for these sweet grilled chops.  The salad was just chopped romaine, green onion, Parmesan cheese and a mixed berry vinaigrette that I made.  

Since these chops are so thin, I like to plan on one and a half chops per person just to make sure we have enough.  If you don't eat them all, don't worry.  They make for great eating in the middle of the night when you are raiding your fridge.

[Standard Disclaimer]  I have a business relationship with Bush Beans but received no compensation for this post.