Skyline Chili Pizza!

Homemade Skyline Chili Pizza

We make a lot of home made pizza around here. It’s always a hit, and maybe especially the flavored garlic/basil crust.

We also eat a lot of Skyline Chili (whether store bought or homemade). It’s definitely always enjoyed.

So tonight, we combined the two with fantastic results!

Basic Crust

I started with a basic pizza crust:

Ingredients

2 cups warm water (~110ºF)
2 packets of yeast (3 1/2 tsp)
4 Tbps Olive Oil (I use mild)
1 tsp salt
5-6 Cups flour

Let the crust rise for about an hour.

Skyline Pizza

If you have cans of Skyline Chili, that will obviously be best. I used the following for the pizza:

Ingredients

2 cans of Skyline Chili
1 small chopped onion
2 or 3 wieners, sliced, then warmed
Mustard
2-4 cups of mild cheddar cheese (fine shredded if possible)

Now, there are two ways I did this. First, the regular “pizza” way. With this method, oil your cookie sheet with a couple tablespoons of olive oil, and dust with corn meal, then spread the dough out over the sheet. Layer with enough chili to cover the dough, a sprinkle or two of onion, then add the cheese (generously! don’t be stingy!), top with as many slices of wieners as you’d like, followed by the mustard. (Not much is necessary.)

Bake at 500º if possible for 12-13 minutes. (Until cheese is bubbly and crust is browned.) Remove, cool, enjoy!

skyline-crustThe other method is more like Skyline Chili, especially coneys. For this method, prepare the crust on the cookie sheet as above (olive oil, corn meal dust) but this time be sure to poke holes in the crust with a fork (to avoid large crust bubbles). Now put the crust only in the oven (at 500º as above) for 7-8 minutes, until the crust appears a bit brown, and sufficiently baked.

Meanwhile, warm Skyline and wiener slices on the stove to serving temperature.

Now remove crust from oven, and top with Skyline, followed by mustard, onions, wiener slices, and then top generously with (cold) finely shredded mild cheddar cheese. (See here for an example of just how generous!)

It’s really fantastic! Enjoy!

Skyline on Homemade Pizza

Amazing Greek Dressing

Sometimes, simpler is better. Most of the recipes I use tend to end up there. It’s really strange, but for some reason, the recipes with fewer ingredients are the ones that taste the best!

This Greek Salad Dressing recipe is one such case! Was just used again last night with Chicken Souvlaki, and was more than well-received. I’m pretty sure you’ll love it, too!

(Recipe can be reduced, if desired)

Greek Dressing

21 oz Olive Oil (I use mild)
6 oz Vinegar (I use white)
4 tsp Oregano
3 tsp Garlic
2 tsp Salt
1 tsp Black Pepper

Combine ingredients in a dressing shaker, shake vigorously, and enjoy! You can enjoy right away, but if you let the dressing sit for a while it will allow the flavors to combine deliciously!

Garbage Plates (A Rochester, NY Favorite!)

This weekend we had some friends over to eat. We call it the Food Fest and host it every year in July. Showcasing some of our favorite foods in ridiculous quantities, just for fun! This year we decided to have a very specific theme: Garbage Plates!

The original “Garbage Plate” is from a local eatery named after it’s owner, Nick Tahou’s. It features most of the foods you can find at any local diner, all piled up together on a plate, served with a couple slices of fresh bread. It’s fantastic!

I got the recipe through a friend, and thought I’d share it here as well (with my modifications…) It made for a great summer party meal! (And is just ridiculously filling!!) Note: I did triple the ingredients below (except for the onion) for a party of about 20 people, half kids.

Enjoy!

Ingredients:
Special Sauce Ingredients:

1 – medium onion, chopped
1 – tbsp garlic, minced
1 – tbsp. oil
1 – lb. triple-ground beef
1 1/2 – cup water
1 – 6 oz can tomato paste
1 – tsp. ground black pepper
3/4 – tsp. cayenne pepper
1 – tsp. chili powder
1 1/2 – tsp. paprika
1/2 – tsp. ground cumin
1/2 – tsp. allspice
1/4 – tsp. cinnamon
1/2 – tsp. powdered cloves
1 – tsp. salt (to taste)

Mix beef with water and oil and dissolve as much as possible, for finer texture. Begin heating on medium-high heat while adding all of the ingredients, stirring frequently. (Don’t want to burn!) Cook for 10 minutes or so, still stirring, then reduce heat and let simmer for at least 30 more minutes. (The longer the better, but keep the sauce moist… may need to add water here and there. The consistency should be thin, but not too watery.)

The Garbage Plate:
Hamburger patties, or hot dogs (preferably Zweigle’s … another Rochester favorite)
Baked beans
Macaroni Salad
Home Fries (and/or french fries)
Diced Onion
Mustard

Grill up your favorite meat, and when it’s ready here’s the order for piling up the delicious food on your plate: (Large paper plates worked well for us.) First, add about 1 cup each of Mac salad, baked beans (COLD, not hot), and either home fries or french fries (your choice… some of our guests had both!) Next, add the meat. Two pieces. Next cover the plate with a ladle-full of the special sauce from above. Add some diced onion and crisscross the plate with mustard. Serve with two slices of fresh bread.

And just try to finish it! :-)

Arepas!

Pabellón - Carraotas NegrasThe final piece of the pabellón meal (that I am going to post here) is a piece that can actually stand on its own. Arepas are little cakes made of precooked, white corn flour that are usually cooked on a griddle in a little bit of oil, and then cut and filled with all sorts of good things. Sometimes it’s cheese, sometimes it’s meat, or vegetables, or a combination of any of those.

They come in all sizes, but for the pabellón meal, generally I make them about 2 1/2-3 inches in diameter. (If the arepa is the meal, they are generally 5 inches or so.) Also, they are formed to about 3/4″ thick.

Arepas
2 cups harina de maiz blanco precocido*
3 cups warm water
1 tsp salt
Canola Oil

Mix the flour and salt and water until a nice, wet dough is formed. Form round cakes by hand to the desired size. Add just enough oil to cover the cooking surface (I like to use a griddle) and cook until brown and crispy on the outside. Be sure to cook evenly on both sides. (Arepas can also be baked in the oven, usually after browning in the hot oil first. I do not usually bake mine.)

Once finished, allow to cool for a few minutes then slice open and add cheese (we use Queso De Freir, but most any white cheese will do) or whatever filling you’d like. Then enjoy!

* There are several places to get the precooked white corn flour … here are a couple of good options: Harina P.A.N. (from AmigoFoods.com), or Goya’s (white) Masarepa. I am actually able to find both at our local Wegmans.

Also, someday, I hope to visit the Caracas Arepa Bar in New York City. Check out their menu for some good ideas on what to put inside your arepas!

Pabellón Criollo: Carraotas Negras (Black Beans)

Pabellón - Carraotas NegrasAnother important piece of the pabellón meal is the black beans! Now, I do take the shortcut of using canned beans to start with, but you could certainly use dry beans. Prepare them as instructed and then finish them as described below. (But I’ll start with cans… it’s easier, faster, and they still taste great!)

Carraotas Negras (Black Beans) for Pabellón
2 cans black beans
1 tsp minced garlic
1 tsp dried cilantro
1 1/2 tsp chopped onion
1 1/2 tsp adobo (with pepper)

Mix in garlic, onion, cilantro and adobo, and cover beans. Simmer on low to medium heat, stirring occasionally for 20-30 minutes. The longer (and slower) you simmer, the better the flavor and consistency. Should be thicker when it’s ready to serve.

The amounts above are definitely approximations. Add each/all of those ingredients to your taste preferences. But that combination, simmered to perfection… a fantastic part of pabellón!