chicago

Thanksgiving Mac and Cheese recipe | Epicurious.com

evaporated milk

milk

garlic powder

onion powder

smoked paprika

½ tsp. black pepper

kosher salt,

full-fat cream cheese

lb. elbow macaroni

Jalapeno Lemon Grilled Chicken - chicken marinated in fresh jalapeños, lemon juice, oregano, olive oil and garlic. Inspired by our trip to Chicago and the Tavern on Rush. This chicken is AMAZING!! TONS of great flavor. Double the recipe for leftovers - great in tacos or quesadillas.

Jalapeno Lemon Grilled Chicken

jalapeno (remove the seeds

lemon ((3 Tbsp))

oregano

olive oil

garlic

chicken breasts

Combine the first 5 ingredients in the food processor.  Pulse until combined and jalapeno is finely diced.

Pour into a ziplock bag, add chicken.  Toss to coat.

Let marinate in the refrigerator overnight and then grill.

This Cast Iron Pizza is inspired by Chicago&#039;s iconic Pequod&#039;s Pizza.  A hybrid of Chicago&#039;s deep dish, Detroit style pizza and Sicilian pizza, this hearty pie takes very well to cooking on your grill or smoker.

Pequod's Inspired Cast Iron Pizza

Slices Deli Style Provolone Cheese (divided)

Slices Low Moisture, Deli Style Mozzarella (divided)

Cup Shredded White Cheddar Cheese (divided)

Ounce Can Italian Crushed Tomatoes

Ounce Can Tomato Sauce

tea Basil

tea Oregano

tea Parsley

tea Garlic Powder

tea Crushed Red Pepper

450 Grams Pizza Flour (about 3 Cups)

Cup Cold Water

Cup Warm Water

tea Diastatic Malt (or White Sugar)

1.5 tea Active Dry Yeast

Salt

Pepperoni, Sausage,

Drain the excess watery liquid from the crushed tomatoes and combine with the tomato sauce and spices/herbs.

Sauce

Proof the yeast by whisking it into 1/4 cup warm (not hot) water. It should bubble and foam. If the yeast clumps all together and floats on top it is dead and you will need to get new yeast.

In a stand mixer with a dough hook, combine the flour with the diastatic malt powder.  If you do not have diastatic malt powder replace with white sugar or honey.

With the mixer on low add all but a couple tablespoons of the cold water, followed be the yeast mixture.  Use the remaining cold water to rinse the yeast bowl and add to the mixer.

Mix for 2 minutes, scaping the sides of the bowl if needed.  Add in the salt and mix for another 1-2 minutes.  The dough should be evenly mixed at this point.  If the dough appear too dry add a tablespoon of water and mix for another couple minutes.

On a clean work surface knead the dough for about 3-5 minutes.  If the dough is too sticky add a small bit of flour to keep it from sticking.  Cover with a damp cloth and allow to rest for about 1 hour.

After an hour, cut the dough ball into 2 equal sized pieces.  Form into balls by gently stretching the dough then folding the pulled section underneath.  Rotate 1/4 turn and repeat this process.  Continue to repeat this process until the gluten in the dough is nicely stretched and smooth, then pinch the seam at the bottom and place the dough ball on an oiled cookie sheet.  Repeat with the other piece of dough.  NOTE: If the dough is tearing, you are pulling it too much.  You just need to gently pull it to stretch the gluten.

Cover the dough balls with plastic wrap and let the dough rise at room temp for about 2 hours.   NOTE: Make sure the balls are far enough apart that they will not touch as they rise.  Also I have found it helpful to spray the plastic wrap with a little cooking oil to prevent it from sticking to the dough.

After the 2 hour rise, grease each cast iron pan with a tablespoon of softened butter and a teaspoon of oil.  Spread the dough out to fill the cast iron pan.  Allow to rise at room temp for 1 hour.

Making the Dough

Preheat your grill, smoker, or oven to 500 degrees.  Set up for indirect heat.

Bake the dough for 5-7 minutes then remove from the heat.  Allow to cool to room temp.

Layer on the provolone and mozzarella cheese, dividing between the 2 pizzas.  Add your toppings of choice.

Stuff 1/2 a cup of the shredded white cheddar between the edge of the pan and the crust, for each pizza.

Bake the pizza at 500 degrees for 7 minutes, with the lid of your grill or smoker closed.  Turn the pizza 180 degrees then top with sauce.  Cook for an additional 7-10 minutes.  If you have a lot of toppings it may require a little extra time.

Remove from the grill and allow to rest for about 5 minutes before slicing and serving.

Making the Pizza

HOW TO MAKE CHICAGO STYLE DEEP DISH PIZZA – THE REAL THING: This recipe should help you achieve the best deep-dish pizza you will ever bake at home. Please take the time to read through the entire recipe before you start.

How to Make Chicago Style Deep Dish Pizza – A Real Chicago Deep Dish Pizza Recipe

2.5 Cups All Purpose Flour

5.6 oz Water ((2/3 cup plus 2 tsp))

Tbsp Corn Oil (or vegetable oil)

tsp Yeast, Active Dry (you can also use Instant

tsp Fine Sea Salt (You

Sugar

tsp Cream of Tartar

Yellow Food Coloring (or egg shade dye)

16-20 oz Mozzarella Cheese, Sliced

12-16 oz Italian Sausage (optional)

Pepperoni, sliced (optional)

14-16 fluid oz Tomatoes, Crushed (or a combination of crushed and diced tomatoes)

Basil

Romano or Parmesan Cheese, Grated

Mushrooms, sliced

Sweet Peppers, sliced or diced

Onions, sliced or diced

Olives, sliced

Spinach

In a mixing bowl, dissolve sugar and salt into the lukewarm water.

Add yeast, oil, and a small amount of the flour.

Mix until you have a thick batter, then add the rest of the flour and continue mixing until combined.

Knead until the dough comes together into a smooth ball, then STOP. If the dough is a little shaggy, that&#039;s OK.DON’T OVER-KNEAD. Total mixing/kneading time should be no more than 2 - 3 minutes. *This step can also be done in a mixer with a dough hook in 1 - 2 minutes. If it looks smooth, but doesn’t form a ball, just take it off the hook and form into a ball)

Place the dough in a bowl (or keep it in your mixing bowl), lightly oil/spray the dough ball.

Cover the bowl with plastic wrap and place in a warm place. Let the dough rise for 1 to 2 hours (or until dough has doubled).

After the rise, you can use it immediately OR punch down the dough and repeat the previous step until you’re ready to use the dough OR place it into a plastic zip-top bag and into the refrigerator for up to 48 hours. Make sure dough is close to room temperature before use.

Part One: MAKING THE DOUGH

Place a pizza stone in the bottom rack of your oven (if you&#039;re using one). Place a sheet of heavy-duty aluminum foil across the top rack. Preheat your oven to 500 degrees (F). It should take about 40 minutes to an hour to preheat a baking stone, so you may want to do this while your dough is rising. If you refrigerated your dough,take it out of the fridge while your oven is preheating.

Using a fine mesh strainer over a bowl, drain any excess liquid from your tomatoes (if necessary).

Lightly grease the bottom (not the sides) of your pan with oil, shortening or high-heat cooking spray.

Press out the dough in the pan from center to the edge, as flat and even as possible. Pinch up the sides into a paper-thin lip about 1 to 1-1/2 inches high.

Lightly press sliced mozzarella cheese into the dough, overlapping the slices until the entire bottom is covered.

Part Two: ASSEMBLING YOUR PIZZA AND BAKING

For traditional Italian sausage deep dish: Add small bits of sausage on top of the cheese, connecting the bits together into a loose web, until the entire bottom is covered.

Add any other ingredient that you want to protect from burning. If you don’t want your pepperoni to get crispy or charred, add it at this time. If adding basil or other herbs and spices, consider adding them now, or you can add the herbs last, along with the grated cheese.

If you are making an all-cheese deep dish, you can add more cheese if you like, then skip to the part about the tomatoes.

With a large spoon or ladle, top the pizza with the crushed tomatoes, spreading the sauce from the center out to the edge until the cheese and other ingredients are completely covered with sauce. You should need between 14 and 16 oz of tomatoes.

The Part About The Tomatoes

High moisture vegetables like peppers and onions can be put on top of or into the sauce, mushrooms are best if you add them in the last 15 minutes of baking time.

Sprinkle grated Romano (and/or Parmesan) Cheese sparingly, like snow, over the top of the sauce.

Turn oven down to 450 and place the pizza pan directly on top of the pizza stone on the lower rack (or on the lower rack if you are not using a stone). Bake for approximately 35 minutes. If your crust or toppings start to char on top, place a loose sheet of aluminum foil over the top of the pizza for the remaining baking time.

Remove from oven, let pizza rest for 5 minutes, then cut &amp; serve on a real plate with a knife &amp; fork.

The Rest of the Non-Tomato Instructions

Chicago Mild Sauce

ketchup

barbecue sauce

Tbsp. vinegar-based hot sauce

Tbsp. yellow mustard

Combine all ingredients and chill overnight for best results.

Chef Tom&#39;s take on Chicago deep dish pizza is so good, you don&#39;t need to head to the Windy City to get that perfect slice! Loaded with cheese and the right amount of sauce, this delicious pizza features a light, flaky crust that will have you coming back for more!

Chicago Deep Dish Pizza

250 g (1 cup plus 2 tbsp) warm water (110ºF)

g (2 1/4 tsp) dry active yeast

g (1 1/2 tsp) sugar

all-purpose flour

g cornmeal

g (1.5 tsp) Jacobsen Salt Co. Kosher Sea Salt

g (5.5 tbsp) unsalted butter, diced, cold

g (4.5 tbsp) Saica Sicilian Extra Virgin Olive Oil

tbsp Saica Extra Virgin Olive Oil

(28 oz) can San Marzano tomatoes

garlic,

tbsp sugar

tbsp Cattleman’s Grill Italiano Seasoning

Co. Salt,

For the toppings:

lb Hot Italian Sausage

oz Low moisture mozzarella, sliced

Fresh grated parmesan (optional)

Urban Slicer Mojo White Pizza Seasoning

For the dough: Combine the warm water, sugar and yeast in a pint sized container. Whisk to combine and let sit until foamy, 5-10 minutes. In the bowl of a food processor, combine the dry ingredients and butter. Blitz until the butter is broken down, about 10 seconds. With the food processor still running, pour in the water/yeast mixture, then immediately pour in the extra virgin olive oil. Keep processing until the dough balls up, about 30 seconds. Transfer to a floured surface and knead by hand for 30-60 seconds, until mostly smooth on the surface. Place in an oiled bowl, cover and let rise until doubled in size. Punch down. Divide into two equal portions. Form into balls. Rest 30 minutes in the refrigerator before building your pizza.

For the sauce: Crush tomatoes by hand. Warm a Lodge Enameled Dutch Oven over medium heat. Add the extra virgin olive oil to the dutch oven. Add tomatoes, garlic, sugar and Cattleman’s Grill Italiano. Bring to a simmer. Turn heat to low. Cook to reduce the sauce for about 20 minutes, or until the sauce measures about two cups.

Preheat your Yoder Smokers YS640s Pellet Grill to 425ºF, with the Yoder Smokers Wood Fired Oven installed.

Roll out each dough ball with a rolling pin to about 12”-14” diameter. Pour a couple of tablespoons of extra virgin olive oil to a Lodge 10” Cast Iron Skillet and rub around to coat the skillet. Drape the pizza dough over the skillet. Push the dough down into the skillet. Press the dough up the sides as well, to form a lip.

Lay out slices of mozzarella to cover the dough (6 oz each pizza). Pinch off small pieces of the raw hot Italian sausage and distribute evenly around the pizza (8 oz each pizza). Ladle about one cup of sauce over the top. Season with Urban Slicer Mojo White Pizza Seasoning.

Transfer the skillet to the Yoder Smokers Wood Fired Oven. Bake until the crust is dark golden brown in color and the sausage temps over 165ºF, about 20-25 minutes.

Remove from the oven. Top with freshly grated parmesan and slice to serve.

This recipe yields 2 pizzas, or 16 servings.

https://www.youtube.com/watch?v=2KSehHv2MFE

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