All posts tagged: grill

Flat Iron Steaks with Mexican Chimichurri

Chimichurri is the nectar of the garlic gods.  Traditionally loaded with parsley and olive oil and garlic, I usually find myself dipping anything I can get my hands on into this Argentinian masterpiece.  Nick and I love it so much, we served it at our wedding.  I’ve had it more on the vinegar-y side (not my fave) and more heavy on the parsley side–but garlic is always there.  You basically have to make everyone in your party eat it if they’re within 2 feet of your breath.  This time around, I wanted to try to create a version that wouldn’t clear a small village out with the garlic stench, while also reducing the fat content.  Parsley can be surprisingly strong and the olive oil adds a sort of mellowness to it.  So I decided to go heavy on cilantro this time with less emphasis on parsley and less need for oil.  And while I kept garlic in there, I left it to one clove.  Once all of my modifications swirled around in the mini-chopper/food processor, …

Grilled Pizza: Zucchini, Red Onion, Parmesan, and Pine Nuts

One of the many great things about making your own pizza is that you can choose any toppings you like!  From my experience, it’s pretty hard to go wrong.  I followed the exact cooking method as outlined in my Grilled Pizza: Pizza Margherita post, except I substituted whole wheat pizza dough and different toppings.  Another hit–and a healthy one too.  The key to this pizza is the thinly sliced vegetables–I used a mandoline to achieve them. Grilled Pizza: Zucchini, Red Onion, Parmesan, and Pine Nuts Dough technique adapted from Gourmet, June 2003; toppings original to OlivetoCook.com Ingredients (to make 3 thin-crust pizzas) 1 store-bought whole wheat prepared pizza dough, cut into thirds 2 cups of shredded mozzarella cheese 1/2 cup grated parmesan
1 zucchini, thinly sliced on the bias on a mandoline
1/2 red onion, thinly sliced on a mandoline 1/4 cup pine nuts, lightly toasted in a saute pan until slightly browned Optional: red chili flakes Directions 1.  Cut store-bought dough into thirds and roll into balls.  Gently dredge 1 ball of dough in a bowl …

Grilled Pizza: Pizza Margherita

With Summer winding down and temperatures dropping, I’ve been thinking about our charcoal grill–and getting a few more runs out of her before it’s time to close her down for the season change.  We’ve made plenty of sliders and kabobs, but for some oddball reason, we never tackled grilled pizza this Summer.  Armed with Stew Leonard’s store-made whole wheat pizza dough and regular white pizza dough, we had a grilled pizza party. To get things started, we kept it basic with a classic–Pizza Margherita.  Other variations were Zucchini, Mozzarella, Pine Nut, and Pecorino pizza + Shiitake, Cremini, Garlic, and Parmesan pizza.  I will share them in my next post.  Stay tuned!  In the meantime, I give you Pizza Margherita–made with love by my #1 love, Nick and my best friend, Lauren, visiting from Vermont. A quick comment on the pizza dough.  I’ve made pizza dough from scratch before, with mixed results.  I never seem to be able to get the right amount of airy bubbles when I do.  Instead, I save myself the trouble by …