Korean Twice Cooked Spicy Chicken

Ingredients:

2 pounds boneless chicken thigh (4 to 6 thighs)
salt
pepper

Marinade
1/2 cup soy sauce
1 cup water or unsalted chicken broth
1/2 cup medium or fine ground red chili pepper
1 cup sugar, brown sugar, corn syrup, or honey
2 fresh red chili or jalapeño peppers
1 small Asian pear*
6 garlic cloves, peeled
1 small white or yellow onion
1 inch ginger root, peeled
1 tablespoon pure sesame oil
1/2 tablespoon coarse ground black pepper
3 green onions, finely chopped
1 tablespoon Korean rice cooking wine, rice vinegar, or mirin
(* may substitute 1/2 kiwi or 1 semi-sweet apple)

Preparation

Chicken
Trim off any excess fat
Very lightly salt and pepper both sides of each thigh and let stand ten minutes.

Marinade
Slice onion, pear, peppers, and ginger root into small sections and place with garlic into blender, add water as needed and blend into a smooth paste.
In a mixing bowl, combine all ingredients. Add a small amount of water as needed to maintain a thick smooth paste.
Stir well and refrigerate until use.

Mix
Place chicken in a mixing bowl, cover with marinade, and mix well.
Cover and place in refrigerator and let stand 4 to 8 hours.
Unused marinade may be refrigerated for future use

Cooking

1st Cook - Grilling
Place chicken on hot grill over high heat.
Cook each side until the marinade darkens and a light char appears (two to five minutes per side).
(Note: The best flavor is obtained from wood coals or charcoal.)

2nd Cook - Stirfry
Cut chicken into short strips and transfer to a wok or stir fry pan.
Add one or two tablespoons of the marinade.
Stir-fry for about 3 to 5 minutes until marinade thickens and adheres to meat.
(If your grill is hot enough, you can do this with your fry pan on the grill)
Garnish with sesame seed and chopped green onion.
Serve hot with rice and Ban Chan.

Hinga chutney

Ingredients:

½ cups grated coconut
3 to 4 red chillies fried in a tsp of oil till crisp
¼ tsp tamarind concentrate (optional) or you can add ½ tsp of lime juice
Salt to taste

For seasoning:

3 tsp cooking oil
1 tsp mustard seeds
5 to 6 curry leaves/kadi patta
¼ tsp asafoetida

Method:

1. In a blender jar add in the coconut, fried red chillies, tamarind/lime juice, & salt and grind it to a fine paste using water. Pour it in a bowl.

2. Heat oil in a tadka pan and add mustard seeds, when they start to sputter add curry leaves and asafoetida and fry till the curry leaves are crisp and the asafoetida is also fried well, may be 1 or 2 minutes on a medium flame.

3. Add the seasoning on the chutney and mix well and serve alongside dosas or idlis.

Losney Chutney

Ingredients:
4-5 cloves garlic
1/2 cup fresh/frozen coconut
4-5 red chillies
1/4 tea spn tamarind extract or 1 piece of tamarind
Oil
Salt

Method:
Heat oil and fry garlic till brown (always remove the skin before frying garlic. Otherwise the garlic may splutter. My neighbour had serious burns on her face due to this). This step has to be done with extra care since the oil may catch fire sometimes.
Grind the fried garlic with coconut,red chillies,tamarind,coconut and salt.
Serve chutney with hot dosa.

Serves : 4
Preparation time : 10 min

Moong dal usli

Ingredients:
1/2 cup moong dal
1 tbl spn fresh/frozen coconut
3-4 green chilies
1/2 tea spn mustard seeds
A pinch asafoetida
1/2 tea spn sugar
4-5 curry leaves
Oil
Salt

Method:
Heat oil and add mustard seeds. Add curry leaves, green chilies, asafoetida and fry for little time. Now add moong dal, fry for about 5mins and about 2 cups water, salt. Close the lid and cook till dal is cooked but not mushy. Add sugar and mix well. Garnish with coconut.

Serves : 2-3
Preparation time : 15mins

Momofuku Ssam Brussel Sprouts

Deep-fried Brussels sprouts are a popular side dish at Ssäm Bar. Cooked in a hot oven (easier for the home cook), they still get that nutty sweetness and nicely browned crisp exterior. Rice Krispies, standing in for Indian puffed rice (which is more difficult to find), add crunch, while sous-chef Tien Ho's Vietnamese-style dressing lends the sprouts an offbeat complexity. Makes 8 (first course or side dish) servings David Chang Momofuku Noodle Bar and Momofuku Ssäm Bar For brussels sprouts 2 pounds Brussels sprouts, trimmed and halved lengthwise 3 tablespoons canola oil 2 tablespoons unsalted butter For dressing 1/4 cup Asian fish sauce (preferably Tiparos brand) 1/4 cup water 1/4 cup sugar 3 tablespoons finely chopped mint 2 tablespoons finely chopped cilantro stems 1 garlic clove, minced 1 (1 1/2-inch) fresh red Thai chile, thinly sliced crosswise, including seeds For puffed rice 1/2 cup crisp rice cereal such as Rice Krispies 1/4 teaspoon canola oil 1/4 teaspoon shichimi togarashi (Japanese seven-spice blend) Garnish: cilantro sprigs; torn mint leaves; chopped scallions Roast brussels sprouts: Preheat oven to 450°F with rack in upper third.

Toss Brussels sprouts with oil, then arrange, cut sides down, in a 17- by 12-inch shallow baking pan. Roast, without turning, until outer leaves are tender and very dark brown, 40 to 45 minutes. Add butter and toss to coat.

Make dressing:
Stir together all dressing ingredients until sugar has dissolved.

Make puffed rice while sprouts roast:

Cook cereal, oil, and shichimi togarashi in a small skillet over medium heat, shaking skillet and stirring, until rice is coated and begins to turn golden, about 3 minutes. Transfer to a bowl and cool, stirring occasionally.

Finish dish:
Put Brussels sprouts in a serving bowl, then toss with just enough dressing to coat. Sprinkle with puffed rice and serve remaining dressing on the side.

Cooks' notes:
• Puffed rice can be made 3 days ahead and kept in an airtight container at room temperature.
• Dressing, without mint and cilantro, can be made 1 day ahead and chilled, covered. Bring to room temperature and add herbs before using.
• Brussels sprouts can be roasted 4 hours ahead. Chill, uncovered, until cool, then cover. Reheat, uncovered, in a 350°F oven until hot, 10 to 15 minutes.

Toss Brussels sprouts with oil, then arrange, cut sides down, in a 17- by 12-inch shallow baking pan. Roast, without turning, until outer leaves are tender and very dark brown, 40 to 45 minutes. Add butter and toss to coat.

Make dressing:
Stir together all dressing ingredients until sugar has dissolved.

Make puffed rice while sprouts roast:

Cook cereal, oil, and shichimi togarashi in a small skillet over medium heat, shaking skillet and stirring, until rice is coated and begins to turn golden, about 3 minutes. Transfer to a bowl and cool, stirring occasionally.

Finish dish:
Put Brussels sprouts in a serving bowl, then toss with just enough dressing to coat. Sprinkle with puffed rice and serve remaining dressing on the side.

Cooks' notes:
• Puffed rice can be made 3 days ahead and kept in an airtight container at room temperature.
• Dressing, without mint and cilantro, can be made 1 day ahead and chilled, covered. Bring to room temperature and add herbs before using.
• Brussels sprouts can be roasted 4 hours ahead. Chill, uncovered, until cool, then cover. Reheat, uncovered, in a 350°F oven until hot, 10 to 15 minutes.

Tomato thokku

Ingredients:

8-10 ripe medium tomatoes, chopped or pureed
2 tsp mustard seeds
2 tsp red chilli powder (or to taste)
1/2 tsp asafoetida powder
1/4 tsp fenugreek seeds, powdered (optional)
1/2 tsp turmeric powder
1 tsp coriander seeds, powdered
5-6 curry leaves
Salt to taste
2 tbsp oil

Method:

1. Heat the oil in a wide pan. Add the mustard seeds, cover, and let them pop - then put in the various powders, curry leaves and fry for 15-20 seconds on high.

2. Lower the heat and add the chopped/pureed tomatoes. Stir well to mix.

3. Bring the heat up to medium-high and cover the pan. Let the tomatoes cook in their own juices till they soften and break down.

4. Once the tomatoes are soft, take the lid off and let it cook, stirring occasionally, till the liquid evaporates and the sauce reduces to a thick paste.

5. Let the thokku cool, then store in a clean airtight jar in the refrigerator.

Eggplant Raita

Ingredients
1 big eggplant, 1 small onion, 3-4 green chilies, 1 1/2 cup yogurt, coriander leaves, salt, and sugar(optional). For tempering: 2 tsp oil, 1 tsp mustard seeds, 1/2 tsp asafoetida,
Method 1. Rub some oil to the surface of the eggplant and roast eggplant over direct flame flipping the sides a couple of times for even roasting. 2. After half an hour, or when the skin of eggplant loosens up from the inner flesh, insert a knife and check if the inner portion of eggplant has turned soft. Remove eggplant from the fire. 3. Peel off the skin and take only the inner flesh of the eggplant. Scoop out black seeds, if any. Mash it with a spatula or grind coarsely in a chopper / grinder. 4. Chop chilies and beat the yogurt. Make vertical thin pieces of onion. Combine beaten yogurt, chopped onion, chopped chilies, salt, sugar and the mashed eggplant. 5. Heat oil in a pan. Add mustard seeds. When they start spluttering, add asafoetida. This is a tempering for the bharit. 4. Pour this tempering over the prepared mixture. Garnish with coriander leaves and serve fresh. Tip: Tempering can be skipped.

Giant Chocolate Chip Cookie Pizza

Yes! Dried cherries and dark chocolate chunks make a fabulous combination. Here's the recipe I've used time and again...it's fabulous. Leave out the nuts, of course, and substitute whatever chocolate you want; I NEVER use white chocolate (yuck!).


2 sticks unsalted butter, softened
1 cup packed light brown sugar
1/2 cup granulated sugar
2 large eggs
2 cups plus 2 tablespoons all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 1/2 teaspoons pure vanilla extract
1 1/2 cups bittersweet chocolate chips
3/4 cup white chocolate chips
(1/2 cup chopped macadamia nuts)
(1/2 cup chopped toasted walnuts)
Confectioners' sugar, for garnish
Sweetened cocoa, for garnish
Sweetened whipped cream, accompaniment

Preheat the oven to 375 degrees F. Line a 14-inch, light colored, round pizza pan with parchment paper and grease the parchment paper.

In a large bowl, cream the butter and sugars. Add the eggs, beating well after the addition of each.

In a bowl, combine the flour, baking soda, and salt and mix with a whisk. Add to the butter mixture, mixing to incorporate, and add the vanilla extract. Fold in the dark and white chips and the nuts. Spread across the bottom of the prepared pan and bake until the edges are golden and the cookie is set but the center is still slightly soft, 20 to 25 minutes. Cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

To serve, sift confectioners' sugar and sweetened cocoa over the top, and cut into wedges. Serve sweetened whipped cream on the side.

Guacamole

In a mocahete, make a paste using serrano chilies to taste, garlic and sea salt. Add avocados, 1/2 at a time, and lightly mash into the chili paste, being careful to leave some chunks. Add fresh lime juice, diced onion and finely chopped cilantro.



Sorry I don't have exact quantities, I make it by eye.



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I've used the same ingredients with and without, and the one made with crushed ingredients (my only difference from yours is I grind cilantro in with the serranos, salt, and garlic) is soooo much better in releasing the flavors.



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Two tricks for you - to make a good chunky guac, (if you're using 3 avocados for example) mash two of them with the chili/garlic/salt and dice the third one. Stir it in with the lime/cilantro/etc at the end, being careful not to mash that one up. Blended flavor, nice chunks! Also, a 1/2 teaspoon of cumin adds a great flavor to guacamole (again assuming 3 avocados - my usual). Diced-small seeded tomato can be a nice optional ingredient too.

Chicken Tsukune

INGREDIENTS:

* 1 pound ground chicken
* 1 egg
* 2 tbsp flour
* 1 tsp fresh ginger juice
* 1/2 tsp salt
* 1/4 onion
* 2 cups water
* 2 tbsp mirin
* 3 tbsp soy sauce

PREPARATION:
Chop onion. Mix chicken, chopped onion, salt, egg, and fresh ginger juice in a bowl. Mix well and make small meat balls. Boil water in a pan and add meat ball in the pan. Boil meat balls until they are cooked and add soy sauce and mirin.Simmer meat balls over medium heat for 5 min.

*Makes 4 servings

Chicken Karaage

Marinate chicken meat (either on the bone or off, as you like) in the following marinade:

6 Tbsp. sake
3 Tbsp. soy sauce
1 Tbsp. grated ginger juice (grate fresh ginger, then squeeze the juice and throw away the fibrous part)

I also like to add a splash of sesame oil. (optional)

Marinate for an hour. The ginger juice will help soften the meat.

Roll in cornstarch and brush off excess.

Deep-fry in oil twice. First time at 160 degrees centigrade. Until starts to float. Take out of oil, let cool for about 2 minutes (this allows the juice in the meat to return towards the outer part).

Then, quickly at 180 degrees centigrade to give it a crunchy outside.

Sorry, our class is in Japanese and I only have centigrade temperatures.

Garnish with a slice of lemon and voila. Can be eaten hot (preferred) or as in Japan, at room temperature as part of a bento box. We also served it in class with a blend of salt and dried, ground sansho pepper as a dip.

Chicken and Eggs over Rice

serves 4

4 large eggs
1 cup dashi
1/4 cup sake
1 medium yellow onion, cut into crescents
1 small leek cut, roots and rough portion of the top cut off, cleaned,
rinsed and cut diagonally into thin slices
1/2 tsp reduced sodium soy sauce
1 tsp granulated sugar
1 tsp salt
1 tsp mirin
1/2 lb boneless, skinless chicken breast cut into bit sized pieces
6 cups hot rice
4 sprigs italian parsley

1. Break the eggs into a bowl and whisk and just mixed.

2. Place the dashi and sake in a medium saucepan over high heat. Add the
onion and leek and bring the mixture to a boil. Reduce the heat to medium
and simmer until the vegetables are tender, about 5 minutes. Stir in the
soy, sugar, salt and mirin.

3. Stir in the chicken pieces and cook for 3 minutes. Pour the beaten eggs
over the surface of the chicken nix, so the egg forms a sort of 'cap'.
Reduce the heat to low and cook the mixture for approx 2 minutes or until
the chicken and egg are cooked through. Stir the mixture and turn off the
heat.

4. Lay out 4 bowls. Fill each with 1 1/2 cups of rice and ladle 1/4 of the
chicken muxture over the top.

CHICKEN CRACKLINGS

Dominican Republic

Adapted from The Inter-Continental Gourmet Cookbook

2 LB BONELESS SKINLESS CHICKEN BREASTS OR THIGHS
2 T. KIKKOMAN SOY SCE
1⁄4 C. FRESH LEMON JUICE
1⁄2 TSP. KOSHER SALT
1-2 T. GINGER, SKIN-ON, SLICED INTO COINS AND FLATTENED WITH
SIDE OF KNIFE BLADE TO RELEASE JUICES MORE.

WHOLE WHEAT FLOUR
S & P
SWEET PAPRIKA

MARINATE CHICKEN IN SOY THROUGH GINGER, AT LEAST 2 HOURS.
DRAIN, KEEPING GINGER WITH CHICKEN. PUT FLOUR MIXTURE IN ZIPLOC BAG OR PLASTIC CONTAINER WITH TIGHT FITTING LID.

SHAKE 2 HANDFULS OF CHICKEN /GINGER MIXTURE AT A TIME (TOO MUCH AND THE CHICKEN WILL GET TOO MOIST AND NOT COAT PROPERLY).

HEAT 1-2” OF VEG OIL UNTIL V HOT BUT NOT SMOKING (ABOUT 365 DEGREES) . FRY CHICKEN, TURNING ONCE , A FEW MINUTES ONLY ,SO CHICKEN DOESN’T GET DRY AND OVERCOOKED.

Grilled Chicken in a Pomegranite and Wine Marinade

2 pound boneless chicken breasts or thighs, or combination of the two, WITH SKIN ON or meat will dry out.
1 small onion, grated
2 large cloves garlic, minced
1/2 cup pomegranate syrup or molasses (Pomegranate syrup can be found in specialty food stores. Do not substitute grenadine syrup, which is much sweeter.)
1/4 cup dry red wine
1-1/2 teaspoon ground coriander
1-1/2 teaspoon freshly ground black pepper
1/4 teaspoon ground cloves
Pinch cayenne
1/2 teaspoon salt
3 tablespoons chopped cilantro
Put the chicken in a non-reactive container, such as a glass or ceramic baking dish. Combine all of the marinade ingredients and pour over the chicken. Cover and marinate in the refrigerator for 6 hours, or overnight.

Make a charcoal fire or preheat broiler. Broil or grill chicken for about 5 minutes on each side for breasts, a little longer for thighs at a medium broil. Too hot will burn up the sugars in the syrup and wine. The skin gets all caramelized.

Fried Spring Rolls

New Lao Recipe - Pan Gai Yoh (Fried Spring Rolls)
Here are some crispy fried spring rolls to serve with your Laab Kai or Kaopuhn Sai Nam.

Make the dipping sauce first:

1 cup dry roasted peanuts
7 serrano chilies, trimmed (seeded if you wish)
3 large cloves garlic, peeled
1/2 tsp. salt
2 tsp. sugar
1/4 cup fish sauce
juice of one lime
1 cup boiling water

Crush the peanuts to a fine meal in a mortar. Remove them, then mash the chilies, garlic, salt and sugar together in the mortar, until they're reduced to a fine paste (adding the granular ingredients help mash the garlic and chilies). Add the ground peanuts back to the mortar, along with the fish sauce and lime juice. Add the cup of boiling water, mix well, and set aside until ready to serve.

Prepare a typical Lao vegetable platter, using lettuce and some or all of the other items listed:

Leaf lettuce
scallions (trimmed snd slivered)
fresh coriander (leaves and tender stems)
mint leaves
2 tomatoes, cut in thin wedges
bean sprouts
1/2 recipe Kaopuhn noodles (see recipe for Kaopuhn)

Cover the vegetable platter in plastic wrap and refrigerate until ready to serve.

Make the spring rolls:

2 oz sen mee (saifun cellophane noodles)
1 cup bean sprouts
1/2 lb. lean ground pork
1 small onion, sliced very thinly
2 medium eggs
1 T. fish sauce
1/2 tsp. salt
1 tsp. sugar
5 colves garlic, minced fine
1 pkg. frozen spring roll wrappers (defrosted)
vegetable oil for deep frying

Put the cellophane noodles to soak in warm water for 20 minutes. Bring 2 qts. water to a boil and drop in the bean sprouts, count to 10, then drain and rinse under cold water until cool. Let drain. Combine the pork, onion, bean sprouts, eggs, fish sauce, salt, sugar and garlic and mix well. Drain the cellophane noodles and pat them dry with paper towels. Cut them into 2" lengths and add them to the pork mixture. Mix well.

Separate a spring roll wrapper by peeling back one corner, then pull carefully to separate, always keeping ahold of the wrapper where it is attached to the others, so that it doesn't tear. Separate them all, then cut each one in two diagonally, from corner to corner. Keep them under a cloth towel while you assemble each roll.

Place a half-wrapper with the apex of the triangle pointing away from you. At the base, put a heaping tablespoon of the filling, and pat it into an oblong shape. Fold the two side points over and roll up from the base. Moisten the tip with a little water to make it stick.

When all the Pan Gai Yoh are assembled, heat 1/2" of oil in a heavy skillet to about 350 degrees. Fry the Pan Gai Yoh, turning frequently, until they are a rich brown all over. Drain on a plate lined with paper towels. Cut each roll into 4 pieces. Pile the pieces on a platter and serve with the vegetable platter and the dipping sauce.

Diners take a piece of lettuce leaf and place on it a piece of Pan Gai Yoh, whatever they want from the vegetable platter, and some Kaopuhn noodles, then fold the lettuce leaf up, dip it in the sauce and eat in one or two bites.

Pan Gai Yoh keep well in the refrigerator for several days, though they do get soggy. Reheat, wrapped in aluminum foil, in a 350 degree oven for 15 minutes.

Napoletana Pizza Dough

4 1/2 cups (20.25 ounces) unbleached high-gluten, bread, or all-purpose flour, chilled

1 3/4 (.44 ounce) teaspoons salt

1 teaspoon (.11 ounce) instant yeast

1/4 cup (2 ounces) olive oil

1 3/4 cups (14 ounces) water, ice cold (40∞F)

Semolina flour or cornmeal for dusting



1. Stir together the flour, salt, and instant yeast in a 4-quart bowl (or in the bowl of an electric mixer). With a large metal spoon, stir in the oil and the cold water until the flour is all absorbed (or mix on low speed with the paddle attachment), If you are mixing by hand, repeatedly dip one of your hands or the metal spoon into cold water and use it, much like a dough hook, to work the dough vigorously into a smooth mass while rotating the bowl in a circular motion with the other hand. Reverse the circular motion a few times to develop the gluten further. Do this for 5 to 7 minutes, or until the dough is smooth and the ingredients are evenly distributed. If you are using an electric mixer, switch to the dough hook and mix on medium speed for 5 to 7 minutes, or as long as it takes to create a smooth, sticky dough. The dough should clear the sides of the bowl but stick to the bottom of the bowl. If the dough is too wet and doesn't come off the sides of the bowl, sprinkle in some more flour just until it clears the sides. If it clears the bottom of the bowl, dribble in a tea- spoon or two of cold water. The finished dough will be springy, elastic, and sticky, not just tacky, and register 50 to 55F.



2. Sprinkle flour on the counter and transfer the dough to the counter. Prepare a sheet pan by lining it with baking parchment and misting the parchment with spray oil (or lightly oil the parchment). Using a metal dough scraper, cut the dough into 6 equal pieces (or larger if you are comfortable shaping large pizzas), You can dip the scraper into the water between cuts to keep the dough from sticking to it, Sprinkle flour over the dough. Make sure your hands are dry and then flour them. Lift each piece and gently round it into a ball. If the dough sticks to your hands, dip your hands into the flour again. Transfer the dough balls to the sheet pan, Mist the dough generously with spray oil and slip the pan into a food-grade plastic bag.



3. Put the pan into the refrigerator overnight to rest the dough, or keep for up to 3 days. (Note: If you want to save some of the dough for future baking, you can store the dough balls in a zippered freezer bag. Dip each dough ball into a bowl that has a few tablespoons of oil in it, rolling the dough in the oil, and then put each ball into a separate bag. You can place the bags into the freezer for up to 3 months. Transfer them to the refrigerator the day before you plan to make pizza.)



4. On the day you plan to make the pizza, remove the desired number of dough balls from the refrigerator 2 hours before making the pizza. Dust the counter with flour, and then mist the counter with spray oil. Place the dough balls on top of the floured counter and sprinkle them with flour; dust your hands with flour. Gently press the dough into flat disks about 1/2 inch thick and 5 inches in diameter. Sprinkle the dough with flour, mist it again with spray oil, and cover the dough loosely with plastic wrap or a food-grade plastic bag. Let rest for 2 hours.



5. At least 45 minutes before making the pizza, place a baking stone either on the floor of the oven (for gas ovens), or on a rack in the lower third of the oven. Preheat the oven as hot as possible, up to 800F (most home ovens will go only to 500 to 550F, but some will go higher). If you do not have a baking stone, you can use the back of a sheet pan, but do not preheat the pan.



6. Generously dust a peel or the back of a sheet pan with semolina flour or cornmeal. Make the pizzas one at a time. Dip your hands, including the backs of your hands and knuckles, in flour and lift I piece of dough by getting under it with a pastry scraper. Very gently lay the dough across your fists and carefully stretch it by bouncing the dough in a circular motion on your hands, carefully giving it a little stretch with each bounce. If it begins to stick to your hands, lay it down on the floured counter and reflour your hands, then continue shaping it. Once the dough has expanded outward, move to a full toss as shown on page 208. If you have trouble tossing the dough, or if the dough keeps springing back, let it rest for 5 to 20 minutes so the gluten can relax, and try again. You can also resort to using a rolling pin, though this isn't as effective as the toss method.



7. When the dough is stretched out to your satisfaction (about 9 to 12 inches in diameter for a 6-ounce piece of dough), lay it on the peel or pan, making sure there is enough semolina flour or cornmeal to allow it to slide. Lightly top it with sauce and then with your other top- pings, remembering that the best pizzas are topped with a less-is-more philosophy. The American "kitchen sink" approach is counterproductive, as it makes the crust more difficult to bake. A few, usually no more than 3 or 4 toppings, including sauce and cheese is sufficient.



8. Slide the topped pizza onto the stone (or bake directly on the sheet pan) and close the door. Wait 2 minutes, then take a peek. If it needs to be rotated 180 degrees for even baking, do so. The pizza should take about 5 to 8 minutes to bake. If the top gets done before the bottom, you will need to move the stone to a lower self before the next round. if the bottom crisps before the cheese caramelizes, then you will need to raise the stone for subsequent bakes.



9. Remove the pizza from the oven and transfer to a cutting board. Wait 3 to 5 minutes before slicing and serving, to allow the cheese to set slightly.

Makes six 6-ounce pizza crusts.

Lucques Pork Burger

Notes: Suzanne Goin serves these burgers with an addictive chipotle aioli; for an easy version, blend one or two canned chipotle chiles into a cup of mayonnaise.

Ingredients

1 1/2 pounds ground pork
4 ounces firm chorizo or hot Italian sausage, casing removed and crumbled
2 slices (2 oz. total) bacon, finely chopped
1/4 cup olive oil
1/4 cup minced shallots
2 tablespoons chopped parsley
2 teaspoons fresh thyme leaves
1 teaspoon ground cumin
4 hamburger buns, toasted

Preparation

1. In a large bowl, mix ground pork, chorizo, bacon, olive oil, shallots, parsley, thyme, and cumin. Form mixture into four equal patties about 3/4 inch thick.

2. Lay burgers on a barbecue grill over a bed of medium-hot coals or medium-high heat on a gas grill (you can hold your hand at grill level only 3 to 4 seconds); close lid on gas grill. Cook burgers, turning once, just until no longer pink in the middle (except for pieces of chorizo; cut to test), 13 to 15 minutes total; keep a spray bottle of water handy to douse any flames. Set burgers on buns.

Yield

Makes 4 burgers

Nutritional Information

CALORIES 751(64% from fat); FAT 53g (sat 16g); CHOLESTEROL 138mg; CARBOHYDRATE 24g; SODIUM 742mg; PROTEIN 42g; FIBER 1g