Food @ GregsHead.net » Garlic

Garlic/Basil Pizza Dough

Greg — Fri, 11 Nov 2011 22:15:21 +0000

One thing we love around here is PIZZA! And, since I became fairly proficient with a few bread recipes, I figured I could probably do the same with pizza dough, right?

I found a good basic crust recipe in a cookbook we picked up along the way, and I had a recipe from my sister-in-law… both were similar, and both were pretty good. But the crust was rather bland. So, I got creative and added a few pizza-ish herbs! Thus was born my Garlic-Basil Pizza Dough!

Ingredients

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

Dissolve the yeast in the warm water, then add the rest of the ingredients. I generally do five cups of flour first, and then mix in the final cup (or less) till the dough is the perfect consistency. Put a little olive oil in the base of your mixing bowl, cover, and let the dough rise for around an hour in a warm place. I preheat the oven on the lowest temperature while making the dough, then turn it off and let it rise inside the oven.

This amount makes enough dough for two large cookie-sheet pizzas.

Enjoy!

Amazing Greek Dressing

Greg — Thu, 10 Nov 2011 19:17:41 +0000

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!

Pabellón Criollo: Carraotas Negras (Black Beans)

Greg — Sat, 27 Feb 2010 16:01:24 +0000

Another 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!

Pabellón Criollo (Carne Mechada)

Greg — Fri, 26 Feb 2010 16:43:09 +0000

When I was a kid, my family moved to Caracas, Venezuela. It was quite an experience, living three years of my youth in a foreign country. I learned the language, absorbed some of the culture, and acquired a taste for the food!

Now, as an adult, one of our favorite meals to make is pabellón criollo—the Venezuelan national dish!

I don’t always make the full meal, in fact, I almost never include the platanos [plantains]. (That’s just a personal preference.) But even when we just make parts, it’s fantastic! I will post each part of the meal separately here, starting with the recipe I use for the carne mechada [shredded beef].

(Note: I found this recipe posted to an internet forum several years ago now. I translated it, and of course, I modify it slightly every now and then. Usually we use a bit more meat (3lbs or so), and roughly double the rest of the ingredients. I also usually add a teaspoon and a half of Adobo once I add the meat to the vegetables.)

Carne Mechada:
1/2 kilo (about a pound) Flank Steak (any beef for roasting will do)
1 Onion, finely chopped
1 Pepper (Green and/or Red) finely chopped
2 sticks of Celery, chopped
1 Bunch of Cilantro – finely chopped
1 Can of Stewed Tomatoes
Garlic, Salt & Beef Bullion if you want

Place the meat crockpot with about a cup of water, medium onion, and a little salt. I add adobo and olive oil as well. Cook on low for many hours until tender, pulls apart easily.

Turn crockpot off, remove the meat and let it cool so you can shred it with your hands. Do not dispose of the liquid.

In a large pot, put just enough oil to cover the bottom. Heat up the oil and begin sauteing the garlic, onions, cilantro, pepper(s), and celery. Let it cook till all smells great, but do not burn the onion and garlic. After these have simmered for a bit, add the tomatoes and simmer a bit longer. Add the shredded meat and let it simmer a while longer. Now add the beef bullion, and the liquid from the crockpot. You can add a couple cups of water as well.

Stir this up and let it simmer for as long as you can, as this will let the flavors cook together. Making it delicious!

Serve when ready with rice, black beans, and arepas y platanos if you can. (More ideas for those to come!)

¡Buen provecho!

Greg’s Famous (Spicy!) Chili

Greg — Fri, 20 Nov 2009 19:52:44 +0000

Another fall favorite is a big pot of chili simmering on the stove, then filling your belly! Served with mild cheddar cheese, a dollop of sour cream, and/or crackers (plus your favorite hot sauce, of course!) and you can’t go wrong!

Ingredients
3 lbs ground beef
1 large onion (coarsely chopped)
2 tsps (or two cloves) of garlic (more to taste)
3-4 cans of diced tomatoes
1 6oz can of tomato paste
3 Cups water
5-6 Tbps Chili Powder
1 1/2 tsp cayenne pepper
1 tsp ground cumin
1 1/2 Tbsp salt
3/4 tsp black pepper
1/2 tsp white pepper (if available)
1/2 cup corn starch (approximate, diluted in water with salad dressing shaker)
(other ingredients to taste…)

Brown beef (along with half of the onion and all of the garlic) and then drain the excess fat/grease. Add tomatoes, water, and spices (but not corn starch) and continue to cook on medium-high temperature. (Feel free to add more of any or all of the peppers, depending on your tolerance for spicy foods!)

Stir frequently, until all comes to a boil. Reduce heat to low, and allow to simmer for a couple hours. (Stirring occasionally.)

Once it’s almost time to serve, add the corn starch to thicken slightly. (Add a little at a time to desired thickness.) If you are adventurous, other ingredients you can add include: brown sugar, worcestershire sauce, bay leaves, any sort of peppers (including sweet peppers), and whatever else you think might taste good. I frequently add a “secret ingredient” … almost every time I make it! :-)

Serve as above, and enjoy! (Goes great with homemade bread!)