Grilled Pizza with Hot Sausage, Grilled Peppers and Onions and Oregano Ricotta

 

Since we subscribed to Discovery Plus, which I highly recommend, I have watched nothing but my favorite cooking shows.  I'm not fond of what the Food Network has become with all its games, challenges and silly shows . . . but with Discovery Plus, I can enjoy my cooking shows again.

In this episode, Chef Bobby Flay cooks an Italian feast for a group of firemen from the FDNY. He shops and cooks up some hot firehouse favorites, including this grilled pizza.

RECIPE COURTESY OF BOBBY FLAY

FROM BOY MEETS GRILL

THE FIREHOUSE GRILL EPISODE

THE FOOD NETWORK

Ingredients

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1/2 pound Italian hot sausage

1 large red onion, cut into 1/4-inch thick slices

2 large yellow pepper, cored, seeded and quartered

2 large red pepper, cored, seeded and quartered

Olive oil

Salt and pepper

1 recipe favorite pizza dough, rolled into 4 (6-inch) rounds

1/2 pound grated fontina cheese

1 cup sheep's milk ricotta

2 tablespoons extra-virgin olive oil

2 tablespoons chopped fresh oregano

Basil Vinaigrette, recipe follows

Basil Vinaigrette:

1/2 cup fresh basil leaves

1/4 cup white wine vinegar

1 tablespoon honey

Salt and freshly ground black pepper

1/2 cup olive oil

Directions

WATCH

Watch how to make this recipe.

1. Preheat a grill.
2. Grill the sausage on both sides until golden brown and cooked through, about 10 minutes per side. Brush onions and peppers with the oil and season with salt and pepper. Grill the onions and peppers until soft, about 3 to 4 minutes per side. Remove the sausage from the grill and slice into 1/4-inch thick slices. Remove the onions, separate into rings, and roughly chop. Remove the peppers and slice into 1/8-inch thick slices.
3. Heat grill to high. Brush dough with olive oil, season with salt and pepper and grill for 2 to 3 minutes or until golden brown. Turn over and grill for 1 to 2 minutes. Remove from the grill and place on a flat surface.
4. Divide the fontina cheese among the 4 pizza rounds. Divide the sausage, onions and peppers over the cheese. Place the pizza on the grill, close the cover and grill until the cheese has melted, about 3 to 4 minutes. To finish in the oven, preheat the oven to 450 degrees F. Place the pizza on sheet pans and bake until the cheese has melted, about 5 to 10 minutes.
5. Mix together the ricotta, extra-virgin olive oil, and oregano in a small bowl and season with salt and pepper, to taste. Remove the pizzas from the oven and drizzle with Basil Vinaigrette. Top with dollops of the ricotta cheese mixture and let rest for 5 minutes. Slice and serve.

Basil Vinaigrette:

1. Combine all ingredients and blend until smooth. Adjust seasoning with salt and pepper, to taste.

Seafood Mac and Cheese from Kardea Brown

Kardea Brown is my new favorite television chef.   Her show is Delicious Miss Brown on The Food Network.

This seafood mac and cheese is my favorite item from the episode Sunday Supper.

Check out the link for The Food Network episode page for all the recipes featured.  

Ingredients:

Kosher salt and freshly ground black pepper

2 tablespoons olive oil

2 cloves garlic, minced

1 medium yellow onion, diced finely 

1 pound blue or lump crabmeat, picked for shells and chopped

1/2 cup dry sherry

2 tablespoons unsalted butter

1 tablespoon all-purpose flour

1 pint heavy cream

1 cup milk 

1 tablespoon chopped fresh parsley, plus more for sprinkling

1 tablespoon chopped fresh tarragon

1 tablespoon chopped fresh thyme

2 teaspoons dry mustard 

1 teaspoon smoked paprika

4 ounces Gruyere, shredded (about 1 cup)

4 ounces Parmesan, shredded (about 1 cup)

12 ounces extra-sharp yellow Cheddar, shredded (about 3 cups)

1 pound elbow macaroni

4 ounces cream cheese

Directions

WATCH

Watch how to make this recipe.

1. Preheat the oven to 375 degrees F.
2. Bring a large pot of salted water to a boil add 1 tablespoon olive oil.
3. Heat the remaining tablespoon olive oil in a large skillet over medium-high heat. Add the garlic and onion and cook, stirring occasionally, until they start to soften, about 5 minutes. Add the crab and cook, stirring occasionally, until the crab starts to brown, 3 to 5 minutes. Scoop the contents of the skillet into a bowl and set aside. 
4. Deglaze the skillet with the sherry and reduce for about 5 minutes. Add the butter to melt, then add the flour and cook, stirring, until there are no remaining clumps. Whisk in the heavy cream, milk, parsley, tarragon, thyme, mustard and paprika, followed by the Gruyere, Parmesan and 8 ounces of the Cheddar. Bring to a simmer, then lower the heat and simmer on low for 10 minutes. Season with salt and pepper.
5. Meanwhile, add the noodles to the boiling water and cook according to the package instructions. Reserve 1 cup pasta water, then drain the noodles and return them to the pot (I like to just leave a little pasta water in the pot when I drain it). Add the cheese sauce, cream cheese and crab and mix well. (If the mixture is too stiff, add some pasta water 1/4 cup at a time.) Season with more salt and pepper, if needed.
6. Pour the mixture into a 9-by-13-inch baking dish. Layer the remaining 4 ounces Cheddar evenly over the top. Bake until the cheese is nice and brown, 10 to 15 minutes. (Be careful, the cheese may bubble over in the oven.) Let rest for 15 to 20 minutes before serving. Sprinkle with parsley.

Cook’s Note

Seafood Mac and Cheese can be made ahead and held, then reheated in a 200 degree F oven for 15 to 20 minutes.