(The Tucci Cookbook, page 23)
Onion Rings
(The Tucci Table, page 173)
Stuffed Pizza
(The Tucci Cookbook, page 104)
It was a very big day at our house: Derby Day and Graduation Day!!
Dan’s family (the same family who was here for our pork tenderloin debacle - Kiss Of Death) had arrived to celebrate his graduation as a Mechatronics Engineer. We arranged a menu comprised of slightly less challenging (and more fun) recipes; spare ribs, onion rings, and stuffed pizza.
Since Tam had already acquired all of the dry ingredients in advance, the last item we needed for the menu was meat. We decided to go to our local Fresh Market, where we purchased both ‘baby-back’ pork and beef ‘short ribs’.
The recipe for spare ribs was not specific regarding what kind of meat to use, so we covered both bases. It called for three pounds of meat and we purchased six. We wanted top have plenty of extra to spare.
The recipe for spare ribs was not specific regarding what kind of meat to use, so we covered both bases. It called for three pounds of meat and we purchased six. We wanted top have plenty of extra to spare.
When we arrived home, the kitchen television was already tuned to the Kentucky Derby and everyone had expectantly encircled the kitchen table in eager anticipation.
In honor of the derby, the two chefs wore the biggest, floppiest hats they could find in the closet. Sadly, our options were limited.
In honor of the derby, the two chefs wore the biggest, floppiest hats they could find in the closet. Sadly, our options were limited.
Our first step was to clean and marinate the meat. Soy sauce, white wine (Paul Hobbs Russian River Chardonnay, 2013 … only half a cup, thank goodness), sugar, kosher salt, and crushed garlic were poured into a resealable bag, along with most of the meat, and it was placed in the refrigerator for three hours.
We immediately segued to the pizza dough, since it required a rise time of two hours. We used our stand mixer with dough hook to form a dough-ball and then hand-kneaded it on the counter for several minutes, adding flour until it was soft and slightly dry to the touch.
Michelle remarked that it was the smoothest and nicest dough we had ever turned out. We placed it in a large bowl, covered it with towel, and set it near the fireplace to rise.
Michelle remarked that it was the smoothest and nicest dough we had ever turned out. We placed it in a large bowl, covered it with towel, and set it near the fireplace to rise.
With an hour to spare, Tom decided to start making the onion rings as a pre-dinner appetizer. Michelle sliced the onions while Tom whisked the egg-batter until there were no visible lumps.
The recipe called for either a deep-fryer or a high-sided saucepan. Tom opted for the saucepan since it required less setup and oil.
The process of making onion rings was fairly complicated. First, the onions were coated with a dry flour/baking powder mixture before being dredged through the thick batter.
Then the rings were set aside on an elevated drying rack to allow excess batter to drip off. Each ring was dipped in bread crumbs just prior to going into the oil.
We tried a single practice ring. Within one minute, the ring was golden brown. we flipped it over for another thirty seconds, removed it, and set it on a paper towel.
The recipe called for either a deep-fryer or a high-sided saucepan. Tom opted for the saucepan since it required less setup and oil.
The process of making onion rings was fairly complicated. First, the onions were coated with a dry flour/baking powder mixture before being dredged through the thick batter.
Then the rings were set aside on an elevated drying rack to allow excess batter to drip off. Each ring was dipped in bread crumbs just prior to going into the oil.
We tried a single practice ring. Within one minute, the ring was golden brown. we flipped it over for another thirty seconds, removed it, and set it on a paper towel.
The two of us stared at it for a minute or two, very impatiently, as it cooled. Then the moment of truth. We lightly salted it, broke it in half and each of us took a bite. It was glorious!! In fact, it was one of the best onion rings we had ever eaten!!
For the next thirty minutes, Tom carefully dipped, dredged, and fried more than a hundred onion rings.
They were eventually plated into a mound and set on the kitchen table for everyone to enjoy. The consensus was that they were fantastic.
One interesting observation was that they tasted like sour cream and onion potato chips. They were crispy, yet tender, with the bread crumbs adding a unique textural dimension. They were the perfect compliment to the mint juleps and other adult beverages rapidly being consumed.
They were eventually plated into a mound and set on the kitchen table for everyone to enjoy. The consensus was that they were fantastic.
One interesting observation was that they tasted like sour cream and onion potato chips. They were crispy, yet tender, with the bread crumbs adding a unique textural dimension. They were the perfect compliment to the mint juleps and other adult beverages rapidly being consumed.
Meanwhile, Michelle was diligently preparing the cheese-stuffing mix for the pizza. These ingredients included ricotta and mozzarella cheeses, and eggs … along with several key spices. The meat for the stuffing (pork, pepperoni, and bacon) was sautéed separately in a pan and set aside to cool before blending with the stuffing mix.
The pizza dough had more than doubled in size and was ready for the next step. Michelle split the dough in half, forming one piece into a cornmeal-lined baking pan and rolling the other flat. She then filled the dough-lined pan with the pizza mix and encapsulated it.
Gently, she created a seam along the perimeter of the pan, removing the excess dough, and then using egg wash to seal and coat the exposed portion on top. With a fork, she made indentations along the edge as a final flourish. The pan was placed in the oven at 350 degrees for an hour.
The pizza dough had more than doubled in size and was ready for the next step. Michelle split the dough in half, forming one piece into a cornmeal-lined baking pan and rolling the other flat. She then filled the dough-lined pan with the pizza mix and encapsulated it.
Gently, she created a seam along the perimeter of the pan, removing the excess dough, and then using egg wash to seal and coat the exposed portion on top. With a fork, she made indentations along the edge as a final flourish. The pan was placed in the oven at 350 degrees for an hour.
The marinating spare ribs were then pulled from the refrigerator and taken to our preheated outdoor grill, where Dan stood ready to do the honors. Dan is our resident grill-master, having earned that designation after years of distinguished and outstanding service. It was only fitting that he take control of the tongs at this critical moment.
As we handed him the refrigerated bag of marinated meat, he duly noted to us that he would have preferred that the meat sit at room temperature for an hour before grilling, because it would have yielded better results.
Yes … he is that good.
As we handed him the refrigerated bag of marinated meat, he duly noted to us that he would have preferred that the meat sit at room temperature for an hour before grilling, because it would have yielded better results.
Yes … he is that good.
Michelle pulled the stuffed pizza from the oven. It looked and smelled wonderful, although since we had no cookbook photograph with which to compare ... to our eyes, it seemed awfully ‘thick’ to be a stuffed pizza.
We cut the thing open and it almost looked more like a quiche or casserole than a pizza. Our first bite also seemed to confirm this. It was heavy on the ricotta cheese and there was not enough meat filling. Both Tam, and Dan’s mom, Val, noted that it should have had a marinara topping of some sort. Yes, it probably would have helped.
We cut the thing open and it almost looked more like a quiche or casserole than a pizza. Our first bite also seemed to confirm this. It was heavy on the ricotta cheese and there was not enough meat filling. Both Tam, and Dan’s mom, Val, noted that it should have had a marinara topping of some sort. Yes, it probably would have helped.
The ribs came off the grill and they were fabulous. The sugar in the marinade had charred on the surface, yet the meat inside was tender and juicy, particularly the pork ribs. The beef short ribs were so thick (2-3 inches) that it was difficult to cook them through without creating charcoal on the outside. We made a note to stick with pork ribs next time.
Our Kentucky Derby/Graduation meal was great fun!! It wasn’t our most sophisticated or intricate meal, but it was a unique change of pace, and we were able to cross off three more recipes from our Tucci cookbook list.
P.S. The next morning, Tom made four frittatas for breakfast. He flipped them all in the pan ... with only the first one landing on the stovetop burner.
There is always room for improvement!!
There is always room for improvement!!
Until next time ...