Food Pr0n!

[Mousekedude]

Please tell me you are kidding about inflating the duck with an air compressor That sounds like an awful step for a cooking process

...especially if you don't sedate the poor thing first!





Kidding....

[Wizzard419]

The cheese used in stuffed chicken are mozzarella and ricotta, I think I will use more mozz and more crust on top next time since it wasn't as gooey as I've had in the past. For spices I used just basil and oregano, and the sauce is served on the side rather than inside (to keep it from getting soggy).
You don't taste the coffee as much when it's in the rub, the pizza uses bbq sauce on the crust rather than tomato and I used straight mozz on it but you can also mix in cheddar.
I get the purple mangosteen at the asian market. It doesn't taste like chocolate at all, with cacao plants there is fruit (similar to that) on the inside and it tastes sweet and so forth, but not like chocolate in any way. They cut the pods open, dump out the seeds and fruit, let them ferment for a while, then ship them to candymakers to be roasted, cracked to get the nibs out, grind the nibs and eventually make chocolate.
You don't need to cook mangosteens, they just look that way on the outside because of their tropical climate.

If you ever share recipes, I wouldn't mind having both the pizza recipes
Thanks for the explanation on the mangosteen. I will have to check that out sometime and see if I can find them...maybe in Chicago's Chinatown on my next trip through...

You only have to ask.

With the stuffed chicken, it was mostly on the fly/by memory of what i've had before, using left over stuff. I satueed up some sliced mushrooms (I used cremini) in olive oil and a little shallot, and seasoned with salt and pepper. Took the left over white meat from a roast chicken and cut it up into large chunks (fork sized) combined in a bowl with the mushrooms, added some ricotta, mozzaraella, and parm. Seasoned with salt, pepper, oregano, and basil (rosemary might go well too).

I did it the way it was done at the pizza place where you take the dough and use 2/3rds of your portion to make the base crust, then the other third to make a thinner crust on top, brush the bottom crust with olive oil (on the top side) put filling in and leave a 1 inch edge, fold the crust over, brush exposed side with olive oil, place second crust on top, and press it into place. Brush with oil and put into a 450 oven till golden. Since there are no eggs and the chicken is cooked you don't need to worry about the filling being anything but hot. Serve with sauce on the side

You could always do it as a calzone too.

[Amy]

Mmmm ~ thanks!
I'm guessing the other pizza is much the same with left over ingredients, but I wouldn't mind hearing, well, reading, the pulled bbq recipe too

[Wizzard419]

For pulled pork pizza you take leftover pulled pork (or you can buy it if you have a BBQ place you like), and place it on dough topped with a sweet tomato based bbq sauce (vinegar won't work since it needs to be able to stay on top of the crust and you want sweet for some caramelizing), on top of that add thinly sliced red onion, cilanto, and your cheeses (you can also add bell pepper if you like), bake and serve.

I'll post the rub recipie for the pork tomorrow when i get a chance to get the file.

[Amy]

There are no pictures ~ because I didn't take any ~ but I successfully made beligan waffles out of a starter of muffin mix last night Not a grand feat like Wizzard's foods, but pretty good for me! I also made a lovely blueberry sauce to go with the waffles...

[Wizzard419]

Here is the dry rub rec.

Dry Rub:
8 tablespoons light brown sugar, tightly packed
3 tablespoons kosher salt
1 tablespoon chili powder
1/2 teaspoon ground black pepper
1/2 teaspoon cayenne pepper
1/2 teaspoon blackening seasoning
1/2 teaspoon Old Bay Seasoning
1/2 teaspoon rubbed thyme (any dried thyme works)
1/2 teaspoon onion powder

You apply this liberally to your baby back ribs, pork shoulder, etc. (you can save any extra), place it in a pan, add beer (or other liquid) and seal it up with foil or a lid (if using a dutch oven) and braise in a 250 degree oven for a few hours (until done) then you can throw it on the grill to get some smoke flavor in it as well.

[Amy]

Thanks! Wow That is a lot of cayenne pepper ~ does it have a kick to it?

[Wizzard419]

Not really, it has a little but you have to remember that a batch does like 4 slabs of babyback ribs.

[Amy]

Not really, it has a little but you have to remember that a batch does like 4 slabs of babyback ribs.

Oh ~ I don't know that I have ever done a dry rub so I didn't realize it didn't take much....

[Wizzard419]

You build up a layer but it still gets spread out across a lot of meat, and you also lose some to the braising liquid as well.

[Jacca5660]

Here is the dry rub rec.

Dry Rub:
8 tablespoons light brown sugar, tightly packed
3 tablespoons kosher salt
1 tablespoon chili powder
1/2 teaspoon ground black pepper
1/2 teaspoon cayenne pepper
1/2 teaspoon blackening seasoning
1/2 teaspoon Old Bay Seasoning
1/2 teaspoon rubbed thyme (any dried thyme works)
1/2 teaspoon onion powder

You apply this liberally to your baby back ribs, pork shoulder, etc. (you can save any extra), place it in a pan, add beer (or other liquid) and seal it up with foil or a lid (if using a dutch oven) and braise in a 250 degree oven for a few hours (until done) then you can throw it on the grill to get some smoke flavor in it as well.

Interesting take on a rub. I don't use any sugar in mine. Actually I have a few different I use depending on the meat and what method of cooking I'm using. The Old Bay Seasoning is interesting.

[Amy]

We tried the rub tonight on some ribs. With a few exceptions of ingredients I simply couldn't find, or didn't want to pay for It made for a tasty rub Thanks Wizzard!

[mindflipper]

Here is the dry rub rec.

Dry Rub:
8 tablespoons light brown sugar, tightly packed
3 tablespoons kosher salt
1 tablespoon chili powder
1/2 teaspoon ground black pepper
1/2 teaspoon cayenne pepper
1/2 teaspoon blackening seasoning
1/2 teaspoon Old Bay Seasoning
1/2 teaspoon rubbed thyme (any dried thyme works)
1/2 teaspoon onion powder

You apply this liberally to your baby back ribs, pork shoulder, etc. (you can save any extra), place it in a pan, add beer (or other liquid) and seal it up with foil or a lid (if using a dutch oven) and braise in a 250 degree oven for a few hours (until done) then you can throw it on the grill to get some smoke flavor in it as well.

Out of curiosity, could you substitute honey for some/all of the brown sugar?

[Amy]

Probably, but then it wouldn't be a dry rub anymore...it would be a sticky rub
We left out the blackening seasoning - couldn't find it, and the Old Bay seasoning - too expensive for just 1/2 teaspoon. My friends probably have some, but I didn't want to brave their muddy, rutty, icy, treacherous lane for 1/2 tsp!

[Wizzard419]

I've always seen sugar used in rubs because it helps build a nice bark when you're doing proper bbq.

With the rub if you don't have/can't find/don't want an ingredient you can always swap it out for something else of a similar nature.

If you use honey/agave/whatever you would be making something closer to a wet rub, so you should still be ok.