Pizza - - Page 7

by BS

Stuff This! Top 10 Most Creative Stuffing Recipes

As you may have gathered by now, we’re not exactly Thanksgiving traditionalists here at Endless Simmer. But stuffing is one thing we simply will not go without. (You gotta have something to soak up all those pumpkin martinis, right?) Of course, we’re not talkin’ bout plain old sausage-spiked bread stuffing. These 10 creative recipes get crazy with the size, shape and flavor of Thanksgiving stuffing.

10. Stuffing Muffins

We’ve seen this one quite a bit lately and think it is just cute as all hell. Bake your stuffing in a muffin tin and then serve it in place of rolls. Genius.
Recipe: Cooking on the Side

9. Mofongo Stuffing

It doesn’t get much tastier than mofongo — a Puerto Rican specialty of fried green plantains mashed up with bacon, sofrito and olive oil. Oh wait, it does get better. You can stuff that baby in a turkey. Yum.
Recipe: Always Order Dessert

8. “Meatloaf” Stuffing

Cranberry sauce isn’t the only thing that’s allowed to bring a weird pre-packaged shape to the T-day table. Bake your stuffing in a loaf pan and serve everyone a hearty slice of meatloaf stuffing.
Recipe: Bread et Butter

7. Fried Stuffing Croquettes

This one’s intended for leftover stuffing, but if you’re ambitious you can make it the day of. Rolled-up balls of stuffing are coated in panko (love that bread-on-bread action), then deep-fried. For a special surprise, toss your other leftovers (turkey, gravy) in the center so they ooze out when you take a bite.
Recipe: Menu in Progress

by Borracho

Gridiron Grub: Sweet P Slices

So here we are again, another week of football and food. This entire series came from the idea that the two go hand-in-hand in this country. It is so ingrained in our culture that even someone who has no interest in the sport has probably attended a Super Bowl Party or gone tailgating. I remember 2 things about the first Super Bowl party I ever attended: that girls were invited (back when they still had cooties) and that we got to stay up late and order whatever toppings we wanted on our pizza.

Just like your favorite football team or player, pizza is always up for debate. Whether it is what cities or shops make the best pizza or whether you choose to call it a pie, tray or dish, everyone always have very strong opinions. My go-to pizza is a vodka sauce-covered cut of Old Forge style pizza, but I don’t think I have met a pizza yet I didn’t enjoy. This week, after daydreaming about a fave local Indian restaurant but not getting a chance to go, I decided to mash up the taste of Indian sweet potato roti and a laundry list of ingredients I had on hand for Sweet P Slices:

Recipe after the jump.

in Recipe 4 comments

by BS

Feed Us Back: Comments of the Week

– Sysco may claim that midwesterners don’t care about organic food, but Liza’s Sis begs to differ:

I live in Oklahoma, and find there are an abundance of local/organic options. Granted, I care enough to look… but it isn’t hard at all!…To be dismissed as “non-coastal” is total bullshit. I live in a place where I can eat plentifully from what is grown within 100 miles of me nearly yearround, and that’s true for a lot of us here in the middle. Frankly, before the Wal-Marts of the world starting taking over our small towns, I’m willing to bet that most people here were a lot better about eating locally and supporting farmers than the masses on the coasts.

Thems fighting words! Thanks, Liza’s Sis. PS – her novel-esque comment is totally worth reading in full.

– Elsewhere, forkitude threw down the gauntlet and asked for the worst food combinations you can possibly come up with. OMGYEAHYOUKNOWME got the ball rolling:

mush of pork scraps and trimmings combined with cornmeal and flour and blackpepper

Yum! Yuck? Yum? I’m so confused. Let’s keep it going, though!

– And how ’bout some crazy pizza combos, eh? Don’t leave an ES-er hanging!

(Photo: Mr. T in DC)

in Pig / Rants & Raves 3 comments

by Borracho

Gridiron Grub: Bye Week

Some of you may be familiar with the concept of a bye week in sports. During the season teams get a week or two without a game scheduled to relax and recoup. Practices are minimal and they get to spend time at home. This week is the first bye week in the NFL and it coincides with one year of wedded bliss for Wifey and I.

Wifey is well aware of my sports addiction and was even okay when we scheduled our wedding so that it would not conflict with any major PSU games. Because of her patience with me in this, and many other matters, we had some quality time planned this weekend. I also thought it would be a great opportunity for me to slack off and have my own bye week by opening up Gridiron Grub to all the ES readers.

Here at ES, we do love our pizza and have talked about it many, many, many, many times, but it is a classic football party food so next week it is my turn to try a riff on it.

This week however, we want to hear from you. What are your favorite pizza combos/recipes?

Share a description, recipe or photo in the comments and we will choose our favorite to be featured in next week’s post alongside my celery root puree and white clam/bacon pizzas, and of course, to “bask in the people’s ovation and fame forever.”

in Bacon / Cheese 4 comments

by gansie

Thank You Uno: Chicken Tikka Masala Officially Jumps the Shark

Chicken tikka masala already wins as the most inauthentic Indian dish of all time. The BBC calls it “synonymous with: breakdown in traditional British values and rise of multi-cultural Britain,” as it’s been crowned “Britian’s true national dish,” having been created there in the mid-20th Century.

In the United States we find this dish only at Indian restaurants and some UK-inspired pubs aggressively trying for authenticity. But that’s where the CTM deliciousness ends. Right?

That’s until I read about Uno’s “complete menu revamp.” Because of the volume of press releases sent to my inbox, I barely ever read all of them, especially when I have no interest in the subject matter. Now, I don’t have an interest in Uno’s, as it was my least favorite pizza chain (even over the despised Pizza Hut), but I was curious about how radically a pizza place’s menu could actually change.

The press release first mentioned a farro salad. I get this addition: ancient grains are having a serious moment and are seen as healthy, plus farro is deeply connected to Italy, as is Uno’s main draw, pizza.

But then it comes. Chicken Tikka Masala will join the cast with deep dish pizza and Rattlesnake pasta. I’m afraid chicken tikka masala now joins salted caramel (Uno also unveils a bread pudding with salty caramel sauce) as completely overexposed and a sure sign that a restaurant is totally fucking desperate with zero original ideas.

Original Jump the Shark (and its defender!)

in Restaurants 2 comments

by gansie

A+ in Handwriting for Adolfo

I remember reading a study a while ago (reminiscent of this) about the difference in tip size when a server handwrites something on the check.

Drawing a smiley face on the check increases a waitress’s tips by 18 percent but decreases a waiter’s tips by 9 percent.

But that doesn’t happen very often in DC. Not to put on city snobbery, but this sort of cutesy crap occurs at a TGI Fridays in the suburbs. And honestly, I can’t remember the last time I saw this–anywhere–in the last few years. Until last night.

in Restaurants / Trends 1 comments

by gansie

What the Hangover Ordered

Three bags of potato chips. Opened. Some stale. Some not salted enough. All next to me in bed. None of it curing my craving for pizza.

There was absolutely no way I could get dressed and leave the house for the second time that day. Not even to go downstairs to pay the delivery person.

>>>Mental Scan of Kitchen<<<
Day-old bread
Tomatoes
Cheese

While this may seem strange, I decided that cooking dinner was somehow less effort than buying it. I’m weird. I’m a food writer. What can I say.

in Cheese / Recipe / Veggie 6 comments

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