Robin's Random Recipes

(From America's Test Kitchen)

Toppings
1 (28-ounce) can crushed tomatoes
1 tablespoon olive oil
1/8 teaspoon table salt
1 1/2 cups shredded mozzarella cheese (6 ounces)
mushrooms/olives/pepperoni/sausage/etc.

Dough
3 cups unbleached all-purpose flour (15 ounces)
1 2/3 cups water (13 1/2 ounces), room temperature
1 1/4 teaspoons table salt
1 1/2 teaspoons instant yeast
1 1/4 teaspoons sugar
5 tablespoons extra virgin olive oil

1. Place 28-ounce can of crushed tomatoes in fine-mesh strainer set over medium bowl (I use a yogurt strainer). Let sit 30 minutes, stirring 3 times to allow juices to drain. Combine 3/4 cup tomato solids, 1 tablespoon olive oil, and 1/8 teaspoon table salt. (Save remaining solids and juice for another use.)

2. Mix flour, water, and table salt in bowl of stand mixer fitted with dough hook on low speed until no patches of dry flour remain, 3 to 4 minutes, occasionally scraping sides and bottom of bowl. Turn off mixer and let dough rest 20 minutes.

3. Sprinkle yeast and sugar over dough. Knead on low speed until fully combined, 1 to 2 minutes, occasionally scraping sides and bottom of bowl. Increase mixer speed to high and knead until dough is glossy, smooth, and pulls away from sides of bowl, 6 to 10 minutes. (Dough will only pull away from sides while mixer is on. When mixer is off, dough will fall back to sides.)

4. Using fingers, coat large bowl with 1 tablespoon oil, rubbing excess oil from fingers onto blade of rubber spatula. Using oiled spatula, transfer dough to bowl and pour 1 tablespoon oil over top. Flip dough over once so it is well coated with oil; cover tightly with plastic wrap. Let dough rise at room temperature until nearly tripled in volume and large bubbles have formed, 2 to 2 1/2 hours.

5. One hour before baking pizza, adjust oven rack to middle position, place pizza stone on rack, and heat oven to 450 degrees.

6. Coat rimmed baking sheet with 2 tablespoons oil. MEASURE THE OIL. I eyeballed it the first time and it stuck badly. Using rubber spatula, turn dough out onto baking sheet along with any oil in bowl. Using fingertips, press dough out toward edges of pan, taking care not to tear it. (Dough will not fit snugly into corners. If dough resists stretching, let it relax for 5 to 10 minutes before trying to stretch again.) Let dough rest in pan until slightly bubbly, 5 to 10 minutes. Using dinner fork, poke surface of dough 30 to 40 times and sprinkle with kosher salt.

7. Bake until spotty brown, 15 to 17 minutes, rotating baking sheet halfway through baking. Using metal spatula, remove pizza from oven, spread tomato mixture evenly over surface, and sprinkle with shredded mozzarella and other toppings. Return pizza to oven and continue to bake until cheese begins to brown in spots, 5 to 10 minutes longer.

1 pork butt or shoulder roast
recipe dry rub
1 bottle beer

In the evening, pat the rub into the roast and cover in plastic wrap.

The next morning put it in the crockpot, fat side up. Add a bottle of beer (I used a stout).

Cook on low for 9-10 hours. It's done when it pulls apart easily.

Shred with two forks, mix with BBQ sauce. I like the vinegar-based Lexington-style: Mix 1/2 c malt vinegar with a half teaspoon each salt & pepper, a quarter teaspoon red pepper flakes, a teaspoon of brown sugar, and a squirt of ketchup.

From Good Eats

1/2 cup olive oil
1/3 cup soy sauce
4 scallions, washed and cut in 1/2
2 large cloves garlic
1/4 cup lime juice
1/4 teaspoon red pepper flakes (or more if desired)
1/2 teaspoon ground cumin
3 tablespoons brown sugar
2 pounds inside skirt steak, cut into 3 equal pieces

1 ripe (red/yellow/orange) bell pepper, sliced
1 sweet onion, sliced
8 oz mushrooms, cleaned & sliced

1 avocado, sliced, sprinkled with lime juice, salt, and pepper
sour cream

flour tortillas

AB calls for grilling directly on chunk charcoal. Directly directly...no grate. Here is his recipe if you want to check it out. I've modified the recipe slightly for a gas grill.

In a blender, put in oil, soy sauce, scallions, garlic, lime juice, red pepper, cumin, and sugar and puree. In a large heavy duty, zip top bag, put pieces of skirt steak and pour in marinade. Seal bag, removing as much air as possible. Allow steak to marinate for 1 hour in refrigerator.

Heat all grill burners on high for 5-10 minutes, scrape down & oil grates. Turn the burners down just a squidge.

Grill steaks for two minutes per side. When finished cooking, place meat in double thickness of aluminum foil, wrap, and allow to sit for 15 minutes.

While the meat rests saute the onions, pepper, and mushrooms.

Remove meat from foil, reserving foil and juices. Slice thinly across the grain of the meat. Return to foil pouch and toss with juice. Serve with onion mixture, sour cream, and avocado in flour tortillas.

I made this tonight and it was a huge hit. I tend to find crockpot dishes bland and disappointing but this one was perfect.

1 pound smoked sausage, sliced into 1/2" rounds
1 pound boneless, skinless chicken thighs, cut into 1" chunks
1 pound raw shrimp, peeled, deviened (I use 26/30 count)
1 28 oz can crushed tomatoes
2 cups chicken stock (or one 15 oz. can)
2 yellow onions, diced
2 celery ribs, diced
1 jalapenoe, seeded and deviened, minced
4-6 garlic cloves, minced
2 bay leaves
.5 tsp dried thyme
.5 tsp cayenne
2 tsp kosher salt

Dump everything except shrimp in crockpot and stir. Cook on high for a 3-4 hours, adjust seasonings, then reduce heat to low. Stir in shrimp and cook until shrimp is opaque, 15-30 minutes. Serve over rice.

I can't believe I've made it this long without posting a lasagna! Well, I can since it's one of the few things I make without a recipe.

1 lb sausage, browned
1 jar (yes, jar, I know) spaghetti sauce, I prefer Barilla's marinara
dry red wine

16 oz. ricotta
1 egg
1/2 c. freshly grated Parmesan (divided)
fresh chopped oregano & basil, if available
salt & pepper

1 lb mozzarella, shredded
1 lb Barilla no-boil lasagna noodles

You can use non-no-boil noodles, or other brands of no-boil, but I vastly prefer Barilla.

Preheat oven to 350F, spray 9x13 baking pan with Pam.

Drain the sausage, add the spaghetti sauce, and simmer for 5-10 minutes. Add a healthy splash of wine and simmer for another five minutes. Set aside.

Combine ricotta, egg, half the parmesan, herbs, salt, and pepper.

Combine mozzarella & remaining parmesan.

Ladle a half cup of sauce into the pan, top with three noodles.
Top the noodles with half the ricotta mixture, 1/3 the sauce, and 1/3 the cheeses. Top with three more noodles, then repeat the last layer. Top with three more noodles, the remaining sauce, and the remaining cheese. Be sure the noodles are completely covered with sauce or you'll have unpleasantly crispy edges.

Cover tightly with tin foil and bake for 45 minutes. Remove the foil and bake for another ten minutes to brown. Let sit for ten minutes, and enjoy! We like it with garlic bread, red wine, and a salad.