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May 27
Remembering Randy - Chef Craig Priebe
The Randy Salerno Foundation
For more information about the foundation and the events:
www.rememberingrandy.com
Chef Craig Priebe
To purchase a copy of the book:
Grilled Pizzas and Piadinas
www.grilledpizzasandpiadinas.com
Cooking Demo with Book Signing
Thursday, May 29
6:30 p.m.
Macy's Culinary Studio
Chicago
The Chicagoan
Grilled steak, baked potato, and sour cream
I am a Chicago guy, born and raised in the Windy City. I left to travel the world and learn about cooking, but Chicago called me back home. Chicagoans love meat, and the city has always been a leader in producing the nation's best beef. Steaks really are bigger in our restaurants. So are the baked potatoes that appear alongside them, topped with sour cream and chives. They taste fantastic on a grilled pizza.
To save time: Roast the sliced potatoes ahead of time but do not refrigerate them, or you'll lose some flavor and texture.
Ingredients:
Roasted Potatoes
1 Russet potato, peeled and sliced about 1/4 inch (6mm) thick
2 Tablespoons extra virgin olive oil
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
8 ounces (225g) top sirloin or strip steak
1/2 teaspoon salt
Freshly ground black pepper
1 grilled pizza crust
1 Tablespoon Herbed Grill Oil or extra virgin olive oil
1 Tablespoon grated Parmesan
1 cup shredded mozzarella
1/2 cup shredded Cheddar
1 cup Chunky Tomato Basil Sauce
1/2 cup thinly sliced red onions
Garnish:
1/4 cup sour cream
2 Tablespoons minced fresh chives
Directions:
1. Preheat the oven to 400◦F (200◦C). Place the sliced potato in a large bowl and toss with the olive oil, salt, and pepper. Line a baking sheet with foil and spread the slices in a single layer. Bake for about 15 minutes, until the potato is golden and tender. While still hot, loosen the slices with a spatula so they don't stick.
2. Prepare a grill for direct cooking over high heat. Season the steak liberally on both sides with the salt and pepper. Grill the steak over the hottest part of the fire for 4 minutes. Turn and grill for 4 minutes longer, until the steak is medium-rare and well charred. Remove and let sit for 5 minutes. Slice thinly.
3. Brush the grilled side of the pizza crust with the Herbed Grill Oil and dust with the Parmesan. Sprinkle the mozzarella and Cheddar on top. Drop spoonfuls of the Chunky Tomato Basil Sauce onto the pizza. Top with the potato, red onion, and steak.
4. Grill the pizza according to Chapter 4. Before serving, drop teaspoons of the sour cream onto the pizza, and garnish with the fresh chives.
Chunky Tomato Basil Sauce
This vibrant, fresh sauce is so much better than anything from a jar. The tomatoes are roughly chopped, rather than puréed, so the sauce sits on top of the pizza rather than underneath the toppings. This way you don't get the same taste in every bite. Tomato paste deepens the sauce's flavor, as does refrigerating the sauce for at least an hour. If your tomatoes are juicy, use more tomato paste to thicken the sauce. This sauce keeps in the refrigerator for 3 days.
Ingredients:
2 small cloves garlic
8 large fresh basil leaves
1 1/2 pounds (about 3 medium) ripe tomatoes, cored and quartered (see Note)
2 Tablespoons tomato paste (or more)
1 teaspoon kosher salt
3/4 teaspoon freshly ground black pepper
1/2 teaspoon sugar
Note: If tomatoes are not in season, use good canned tomatoes instead. They will have more flavor than the gas-ripened ones at the supermarket. Use two 14 1/2-ounce (440 g) cans of diced tomatoes, drained. Makes about 2 cups, depending on ripeness and juiciness.
Directions:
1. Place the garlic and basil leaves in a food processor and pulse until finely chopped. Add the tomatoes and pulse briefly. Do not purée the tomatoes, as the sauce is meant to be chunky. Or chop all by hand
2. Transfer to a medium bowl. Stir in the tomato paste, salt, pepper, and sugar until mixed well. If the sauce looks watery, add more tomato paste until you see no more juice.
3. Refrigerate the sauce for an hour to accentuate the flavors.
Herbed Grill Oil
I use this oil as a base for almost all of my savory pizzas and many of the piadinas. It takes just a second to make and keeps in the refrigerator indefinitely. If I'm feeling lazy, sometimes I add a little more olive oil instead of making a new batch. Make sure the olive oil is top quality.
Ingredients:
1/2 cup extra virgin olive oil
1 small clove garlic, minced
1/2 teaspoon dried oregano
1/2 teaspoon dried thyme
1/2 teaspoon dried basil
Makes: 1/2 cup
Directions:
1. Place all of the ingredients in a small bowl or glass jar, mix well, and refrigerate. If it solidifies, take it out a few minutes early or microwave it at 5-second intervals until it starts to liquefy.
Uses for Leftover Herbed Grill Oil:
· As a marinade for meats, poultry, seafood, or vegetables.
· Sauté vegetables, shrimp, chicken, or tofu in it.
· Mix it with a little vinegar, salt, and pepper for a salad dressing.
· Stir it into hot pasta and add cheese.
· Brush it on grilled bread or toast to make bruschetta.
· Toss it with potatoes, then season it with salt and pepper and roast.
Copyright © 2008, WGN-TV
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