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January, 2013 — Pizza and Wings for Your Super Bowl Party

Shrimp and Spinach Pizza cooking in the Artisan Fire Pizza Oven.

With conference championship weekend upon us, it is time for our annual Super Bowl recipe issue (check out last year’s recipes). And what could be more appropriate than hot wings and pizza? These indeed seem to be the quintessential football foods, and with good reason! Kick off your party with our tender and flavorful Grilled Buttermilk Hot Wings. We’ve also created three delicious, gourmet pizza recipes that will have even the pickiest guests asking for seconds. Each recipe can be prepped in advance to minimize cooking time during the big game so you can sit back, relax and enjoy the game uninterrupted.

Cheers,

Russ Faulk, Kalamazoo Outdoor Gourmet

Other great football recipes:


Grilled Buttermilk Hot Wings

Grilled Buttermilk Brined Hot Wings

These wings were a spontaneous creation for a party last weekend. They were a huge hit, disappearing in less than ten minutes, so I thought it would be best to share this gem with you. A quick brining in buttermilk and hot sauce yields tender and flavorful meat. The chile rub on the outside finishes the wings off with a perfect crust. I describe the heat-level on these as medium-hot.

Ingredients

For brining

  • 1 cup buttermilk
  • 9 ounces hot sauce (I use 1 x 5-ounce bottle of Cholula and 1 x 4-ounce bottle of El Yucateco Habanero Hot Sauce)
  • 1/4 cup canola oil
  • 1/4 cup liquid smoke
  • 2 tablespoons light brown sugar
  • 1 tablespoon kosher salt
  • Cloves from 1 head garlic, grated with a microplane or crushed
  • 3 to 4 pounds chicken wing segments

For the blue cheese dressing

  • 6 ounces crumbled blue cheese
  • 1/3 cup sour cream
  • 1/3 cup mayonnaise
  • 1 tablespoon Dijon mustard
  • Zest of 1/2 lemon, finely grated

For the chile rub

  • 1 dried pasilla chile, stem removed
  • 1 teaspoon whole coriander seeds
  • 1 teaspoon dried chopped garlic (chopped garlic is preferred to granulated garlic or garlic powder because the larger pieces hold their flavor longer)
  • 1 tablespoon dried sliced onions (dried onion slices are preferred to onion powder)
  • 1/4 teaspoon ground cayenne pepper
  • 1 teaspoon kosher salt

For garnish

  • 1 handful flat leaf parsley, chopped

Instructions

Whisk together the brine ingredients in a large bowl. Add the wings, cover and chill for 4 to 6 hours.

Prepare the blue cheese dressing by combining all the ingredients in a bowl. Cover and refrigerate for at least 2 hours or as long as 24.

Combine the rub ingredients in a food processor or spice grinder until a fine texture is achieved. Transfer the wings from the brine to a half-sheet pan. Shake off most of the brine while doing so, minimizing the liquid in the pan. Discard the brine. Sprinkle one side of the wings with half of the rub mixture. Turn the wings over and sprinkle the other side with the remainder. Let the wings rest at room temperature for about 20 minutes before grilling them.

Prepare the grill for direct grilling over a medium fire, about 350°F.

Transfer the wings to the grill grate. Grill them with the hood closed, turning a couple of times along the way, until cooked-through. Total cooking time should be about 20 minutes.

Transfer the wings to a platter, sprinkle with chopped parsley, and serve with the blue cheese dressing.

 

Tips for Preparing the Recipe on a Kalamazoo Hybrid Grill

You can grill these wings over a gas fire with the main burners on MEDIUM, but a charcoal fire will enhance the chile crust.

Place a thin load of charcoal in the Hybrid Fire Grilling Drawer (single file briquettes in each channel or roughly 1/4 full with lump charcoal). Start the charcoal fire with the main burners, and then turn them to LOW. Wait for the coals to ash over and all visible flame from the charcoal to subside before grilling the wings. Your desired grilling temperature is about 350°F.


Charcuterie Pizza

Charcuterie Pizza

This pizza is amazing! Cheese and cured meats are not new to pizza (think pepperoni pizza), but great cheese and great cured meats can elevate pizza to another level. In particular, the buttery and nutty Campo de Montalban makes an incredible contribution. The pork pate exterior becomes mouth-wateringly crisp from the high heat of the pizza oven. You can follow these specific ingredients, or use the leftovers from almost any meat and cheese board.

Ingredients

  • 1/2 batch White Wine Pizza Dough, about 14 ounces
  • 1 ounce triple cream French cheese (I used Délice de Bourgogne)
  • 1 ounce Campo de Montalban, cut into 1/2-inch cubes (this is a Manchego-like cheese, but made from a blend of sheeps’, cows’ and goats’ milk)
  • 1/2 ounce wild boar salami (I used Creminelli brand)
  • 1/2 ounce truffle sausage (I used Charlito’s Cucina)
  • 1 ounce pork pate
  • Extra virgin olive oil

Instructions

Prepare the outdoor pizza oven or grill for cooking pizza

Form the dough to roughly a 12-inch pizza crust. Depending on your personal preference, place the dough on a pizza peel with enough flour or corn meal beneath to allow the pizza to slide easily — or assemble your pizza on the work surface and then slide the peel underneath at the last minute. Either way, the less time the dough spends on the peel, the less likely it is to stick.

Top the dough with dabs of the triple-cream cheese, plus the Campo de Montalban and meats. Drizzle with olive oil. Transfer to the oven or grill and cook until the crust is done and the cheese is thoroughly melted. Cooking in a hot pizza oven will take less than 3 minutes. Cooking in a conventional oven at 500⁰F or on a grill will require closer to 10 minutes.

Enjoy!


Shrimp and Spinach Pizza

I was a little bit surprised to notice I have shared a shrimp calzone recipe, but not a shrimp pizza recipe. The time to change that is now. Succulent shrimp are matched perfectly with bright, juicy tomatoes, garden fresh spinach, garlic and toasted pine nuts. The preparation is simple, but make sure you undercook the shrimp before assembling the pizza. If you pre-cook the shrimp too much, it will over-cook on the pizza.

Ingredients

  • 1/2 batch White Wine Pizza Dough, about 14 ounces
  • Extra virgin olive oil
  • 5 jumbo shrimp, 12 to 16 per-pound-size
  • 1 large clove garlic, sliced very thin
  • 1/2 ounce grated Parmigiano Reggiano
  • 4 teaspoons ricotta (I used Miceli’s)
  • 1 tablespoon pine nuts, toasted
  • 2 ounces Fontina Fontal
  • 4 plum tomatoes from a can of whole peeled San Marzano tomatoes, drained and cut up
  • About 12 fresh spinach leaves, torn in half
  • Fine sea salt

Instructions

Peel and devein the shrimp. Cook in a small amount of olive oil in a non-stick pan until the outside edges are opaque, but the interior is still translucent. The shrimp will finish cooking on the pizza. Remove the tails and slice the shrimp in half lengthwise. Cover and refrigerate until you are ready to assemble the pizza.

Prepare the outdoor pizza oven or grill for cooking pizza

Form the dough to roughly a 12-inch pizza crust. Depending on your personal preference, place the dough on a pizza peel with enough flour or corn meal beneath to allow the pizza to slide easily — or assemble your pizza on the work surface and then slide the peel underneath at the last minute. Either way, the less time the dough spends on the peel, the less likely it is to stick.

Top the dough with the sliced garlic and grated parmesan. Add 1/2 teaspoon dabs of the ricotta, followed with the pine nuts, fontina, tomato and shrimp. Tuck the torn spinach leaves down into the other ingredients and then season the pizza with a little salt. Transfer to the oven or grill and cook until the crust is done and the cheese is thoroughly melted. Cooking in a hot pizza oven will take less than 3 minutes. Cooking in a conventional oven at 500⁰F or on a grill will require closer to 10 minutes.

Enjoy!


Pepperoni, Sausage and Onion Pizza

Pepperoni and Sausage Pizza

A mixture of chorizo and Italian sausage is the secret to this pizza. The raw tomato sauce and red onion taste light and fresh against the decadent flavors of the sausage and cheese.

Ingredients

  • 1/2 batch White Wine Pizza Dough, about 14 ounces
  • 2 ounces Raw Tomato Sauce for Pizzas
  • 1 raw chorizo sausage
  • 1 mild Italian pork sausage
  • 1 ounce provolone cheese, cut into 1/2-inch cubes
  • 2 ounces low moisture mozzarella cheese, cut into 1/2-inch cubes
  • 1 ounce pepperoni, sliced and then cut into strips
  • Red onion, sliced (Use an amount to your liking. I used about 1/8 of a large onion.)

Instructions

Remove the casings and break up the sausages. Cook in a skillet over medium heat until browned and just cooked through. Drain off the grease. Cover and refrigerate until it is time to assemble the pizza.

Prepare the outdoor pizza oven or grill for cooking pizza

Form the dough to roughly a 12-inch pizza crust. Depending on your personal preference, place the dough on a pizza peel with enough flour or corn meal beneath to allow the pizza to slide easily — or assemble your pizza on the work surface and then slide the peel underneath at the last minute. Either way, the less time the dough spends on the peel, the less likely it is to stick.

Spread the tomato sauce onto the dough. Add the cheese cubes, sausages, pepperoni and onion. Transfer to the oven or grill and cook until the crust is done and the cheese is thoroughly melted. Cooking in a hot pizza oven will take less than 3 minutes. Cooking in a conventional oven at 500⁰F or on a grill will require closer to 10 minutes.

Enjoy!


Made in the U.S.A

Author: Russ Faulk, Kalamazoo Outdoor Gourmet

There are a lot of people who take pride in owning a Kalamazoo. This pride is even more evident in the people who build those products. With our new video, we can now give you a look behind the scenes at these dedicated men and women and their incredible craftsmanship. Watch as steel is precisely cut, meticulously bent, skillfully welded, and finished with absolute artistry. We hope you enjoy watching our team work as much as we do.

Watch the video.