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Chicken Vodka Pizza

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There isn't too much I miss about office life having exclusively been working from home for a year and half now, but one thing I do find myself wanting for every now and then is the catered lunch meeting. Lunch is a popular meeting time at my work and that hasn't ebbed during the pandemic, which means it's actually harder to get a meal in. When in the office though, the call to gather during lunch hours usually came with the promise of being fed, and, at least for me, that's an incentive I all in on. One of the most frequent lunch options provided is a pizza place called Emilio's, whose claim to fame is a chicken vodka pie that's loaded amply with sliced chicken breast and then dosed in a vodka sauce that's probably more cream than tomato. It's a hell of a slice, and it's also incredibly heavy and filling—I may have dozed off in a meeting or two after eating that pie. That specific pizza isn't one I've really seen many other places, and to satisfying a recent hankering for it, I made a version at home that had a much lighter touch, but was equally delicious.

There are many ways I lightened up the pie, the first being the choice of crust, which I went with a Neapolitan-style. Compared to a New York-style crust, the Neapolitan is thiner and airier, so it doesn't have as much heft to it. Those traits come from the high hydration and long fermentation that happens initially with an eight hour rise at room temperature.

Chicken Vodka Pizza

Once that is complete, the dough is divided into four, placed in a container, and set in the fridge to rise another two to four days. Beyond the gluten formation happening during that time, a lot of flavor also develops thanks to the fermentation process. This is what gives Neapolitan dough a bit of tanginess, making it more flavorful than a New York-style dough which doesn't go through the same long process.

Chicken Vodka Pizza

As if chicken, vodka sauce, and dough isn't heavy enough, that chicken is also breaded and fried. I really like that extra crunch from the breading, so decided to keep that aspect in my recipe. Chicken schnitzel is a go-to Friday night dinner for me, so it wasn't much extra effort to make a couple additional pieces one Friday evening to use for pizza the next day, but if breading and frying feel like more effort than it's worth to you, feel free to go with some simple grilled or sautéed chicken here—I don't think you're going to go wrong once it's assembled into a pizza.

Chicken Vodka Pizza

To make the chicken, I took one large breast and split it in half horizontally, then pounded those two halves into an even thickness roughly a quarter inch in height. I then dredged the breasts in flour followed by a coating in a beaten egg. Then I applied the breadcrumbs which I also patted down with my hands to ensure they adhered well.

Chicken Vodka Pizza

Then into canola oil heated to 375°F the breasts went. Thanks to the thinness of the chicken, it didn't take long to cook through at all. In just about all of the schnitzel making I've done, by the time the breadcrumbs have turned a medium to dark golden color, the meat is always done. I do like the flip the breasts somewhat frequently to ensure they're cooking evenly and not over browning—a cast iron pan doesn't heat evenly, so burning the breading is the schnitzel mishap I most commonly encounter.

Chicken Vodka Pizza

When the chicken was done frying, I transferred it to a paper towel lined tray to drain, and seasoned with salt and pepper at the same time. If you're making the pizza right away, you can cut the breasts into strips at this point, otherwise the chicken can be stored in the fridge until ready to use, which is what I did since I completed my frying the night before.

Chicken Vodka Pizza

Next I busted out a recipe for vodka sauce I developed in my early days of writing a Sauced column on Serious Eats. I haven't made this in awhile, so I wasn't sure how well it would hold up over time, but I was very pleased with the resulting sauce. The recipe starts with sautéing shallots until softened, then adding in tomato paste, crushed red pepper, and garlic and stirring until fragrant.

Chicken Vodka Pizza

Then a can of crushed tomatoes and the vodka are both added in and simmered until slightly thickened, about ten minutes. I like a smooth sauce, so I then opt to puree the sauce with an immersion blender, and following that is when the cream is stirred in and heated until just warmed through. Like the chicken, this can also be made in the days ahead and stored in the fridge to keep day-of work focused on the pizza baking if you like.

Chicken Vodka Pizza

On my pizza making day, the first thing I did was remove the dough from the fridge since it needed to come to room temperature to make it easily stretchable. Then I fired up my KettlePizza about an hour before baking time so all the coals would be lit and the stone would have had time to become throughly heated. Finally, I stretched out the dough, spread on a fairly generous layer of vodka sauce, and topped that with torn mozzerella and slices of the chicken.

Chicken Vodka Pizza

I forgot to take a photo of the pizza actually cooking, but you can imagine what that looked like. I didn't fire it until I had added some small logs to the basket behind the pizza stone and those were ignited. The heat produced but that wood is what boosts the core temperature past 900°F and cooks the crust incredibly quickly, giving it that ideal puff and char.

Chicken Vodka Pizza

It took only a couple minutes to fully cook the pie, and once done, I grated on some parmesan and sprinkled with torn pieces of basil to add the finishing touches. I think if you were to eat the inspiration pizzas from Emilio's and this one side-by-side, the similarities would be mostly in name only as this turned out to be a pretty different pizza experience. The vodka sauce provided a really nice change of pace from the standard tomato sauce, having a less acidic edge and more mellow character thanks to the addition of cream. It melded more than contrasted with the creamy mozzerella, which was good because I think that gave the chicken more of a presence given its more sparse application than in the inspiration. It certainly delivered a “vodka chicken pizza” experience that wasn't so heavy handed that you couldn't enjoy at least half a pie before starting to become full, which is definitely not what the Emilio's pizza is like—one slice and you're pretty much done for. While this satisfied a craving, it also left me a little more nostalgic for the lunch meetings that have gone absent—I should probably be careful saying that though, because I'm sure once they're back in full force, I'll just be wishing to be home all the time again.

Published on Thu Sep 16, 2021 by Joshua Bousel

Print Recipe

  • Yield 4 servings
  • Prep 1 Hour
  • Inactive 3 Days
  • Cook 3 Minutes
  • Total 3 Days 1 Hour 3 Minutes

Ingredients

  • For the Dough
  • 20 ounces bread flour, preferably Italian-style “OO” (about 4 cups)
  • .4 ounces kosher salt (about 4 teaspoons)
  • .3 ounces instant yeast (about 2 teaspoons)
  • 13 ounces water
  •  
  • For the Sauce
  • 2 tablespoon butter
  • 1/3 cup finely minced shallots (about 1 medium)
  • 1 tablespoon finely minced garlic (about 3 medium cloves)
  • 1 tablespoon tomato paste
  • 1/4 teaspoon crushed red pepper
  • 1 28-oz can crushed tomatoes
  • 1/3 cup vodka
  • 1/2 cup heavy cream
  • Kosher salt, to taste
  •  
  • For the Chicken
  • 1 large skinless, boneless chicken breast
  • 1/2 cup all purpose flour
  • 1 large egg, lightly beaten
  • 1 cup fresh breadcrumbs
  • 2 cups canola or peanut oil
  • Kosher salt
  •  
  • For the Pizza
  • 12 ounces fresh mozzarella, grated
  • 1/2 cup grated parmesan
  • Fresh basil

Procedure

  1. To make the dough: Combine flour, salt, and yeast in a large bowl and whisk until homogenous. Add water and incorporate into flour using hands until no dry flour remains on bottom of bowl. Cover bowl tightly with plastic wrap and allow to rise at room temperature for 8 to 12 hours. Turn dough out onto lightly floured surface and divide into four even balls. Place each in a covered quart-sized deli container or in a zipper-lock freezer bag. Place in refrigerator and allow to rise at least 2 more days, and up to 4.
  2. To make the sauce: Melt butter in a medium saucepan set over medium heat. Add in shallots and cook, stirring occasionally, until softened, but not browned, about 5 minutes. Stir in garlic, tomato paste, and crushed red pepper and cook until fragrant, about 1 minute. Add in tomatoes and vodka and bring to a boil. Reduce heat to low and let simmer until slightly thickened, about 10 minutes.
  3. Remove sauce from heat and puree with an immersion blender, or transfer sauce to the jar of a standard blender, and process until smooth. Stir in heavy cream and season with salt to taste. Transfer sauce to an airtight container and place in refrigerator until ready to use.
  4. To make the chicken: On a cutting board, pat chicken breast dry with a paper towel and split in half horizontally. Cover chicken halves with plastic wrap and, using a rolling pin or meat pounder, pound chicken pieces into an even thickness about 1/4-inch in height.
  5. Heat oil in a 12-inch skillet to 375°F. Place flour, egg, and breadcrumbs in 3 separate shallow bowls. Coat one chicken half in flour, shaking off any excess. Transfer chicken to egg wash and coat evenly, letting any excess run off. Transfer chicken to breadcrumbs and coat evenly, pressing lightly to ensure breadcrumbs adhere. Place chicken in oil and repeat with remaining chicken half.
  6. Fry chicken until golden brown on both sides, about 2 minutes per side, flipping as needed if breadcrumbs begin to darken too much. Transfer chicken to a paper towel-lined plate and season with salt to taste. Slice chicken into 1/2-inch wide strips.
  7. To make the pizza: 2 hours prior to cooking, remove dough from refrigerator, shape into balls, and allow to rest at room temperature, covered, for at least 2 hours before baking. Heat KettlePizza or pizza oven to 950°F. Alternatively, set a baking stone or Baking Steel on upper middle rack in oven and heat on highest setting possible for 45 minutes. Stretch one piece of dough into a 12-inch round. Spread on a layer of vodka sauce followed by mozzarella and 1/4 of the chicken pieces. Place pizza in pizza oven and cook for 2-3 minutes, rotating pizza for even cooking as necessary. Alternatively, place pizza on baking stone or steel in heated oven and cook until crust is baked through and cheese is melted, 7-10 minutes. Remove from oven and sprinkle on parmesan cheese and basil leaves to taste. Slice and serve immediately. Repeat with remaining dough and ingredients.

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By: meatmaster@meatwave.com (Joshua Bousel)
Title: Chicken Vodka Pizza
Sourced From: meatwave.com/recipes/crispy-chicken-pizza-with-vodka-cream-sauce-recipe
Published Date: 09/16/21

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Shell Steak Recipes – How to Cook Shell Steak on the Grill

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Shell Steak Recipes – How to Cook Shell Steak on the Grill

If you are looking for a great piece of beef, try trying shell steak. This cut of meat is not exactly shaped like a shell, but it is flat and shallow. This makes it easy to cook on the grill without the hassle of cutting it into thin slices. There are many different ways to cook this steak, and they all come out tender and delicious. If you aren't sure what kind you want to try, read on for some great tips and recipes.

First, make sure to thaw the shell steak thoroughly. If it's still frozen, it will take longer to cook. Place it in the fridge at least two days before cooking it. Keep leftovers in the fridge for up to two days. If the steak is not fully thawed when you plan on cooking it, you can try placing it under a cold shower. Using hot water could result in uneven cooking.

To grill the shell steak, prepare a 500degF grill. Once the grill is hot, brush the steak with a high-temperature oil such as canola or sunflower. Season the meat well before grilling, and make sure it reaches medium-rare doneness. It should also be seared or baked. Alternatively, you can bake the shell steak. Either way, it's a delicious and versatile cut of meat.

A shell steak is part of the short loin of beef, also known as a strip steak. It is a prized cut of beef, and can be grilled, pan-fried, or even baked in the oven. The meat responds well to fast, high-heat cooking, and broiling will make the outside crispy while the inside is tender. To broil the shell steak, you need basic steak seasoning. In addition, you may wish to add watercress to the mix to enhance the flavor.

A quick way to prepare shell steaks is to season the meat before cooking it. It's a good idea to season the steak with Tenderizer or other seasoning before you grill it. You can also add it to a pan with some oil after you've seared it on the grill. To serve the steak with your favorite sauce, place it on a warm plate. To keep the steak moist, cover it with aluminum foil. It will continue to rest for a few minutes after you've transferred it to a plate and flipped it.

When cooking your steaks, you can choose the cut that is best for you. While rump roast is the most flavorful, the arm roast is often tough and less tender than the rump roast. Top sirloin and top round roasts are both leaner cuts, and are considered more flavourful. So, when in doubt, try rump steak. You'll love it. It's an inexpensive choice for dinner.

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How to Make a Steak and Frites Recipe

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How to Make a Steak and Frites Recipe

Steak frites, a French word for steak, is a classic dish served in European brasseries. The dish is considered to be the national food of Belgium. However, what exactly are steak frites? How are they made? And how do you cook them properly? Here are a few tips. Firstly, if you aren't sure, read this article and you'll be on your way to perfect steak frites.

Cut the steak into slender pieces. Coat the steak with rosemary salt and serve alongside a green salad. You can even make homemade butter and serve this alongside your steak for an extra touch. For extra flavor, you can refrigerate the leftover sauce and use it for another meal. Just make sure to serve it hot, otherwise your guests will feel unsatisfied! And while you're at it, make sure you order an extra side of steak frites, too!

When choosing the right wine to pair with steak frites, keep in mind that a rich, flavorful wine is a great choice. Steak frites are typically fatty, so pairing it with an equally rich wine will make the steak frites even more delicious. However, if you're going to use wine, you might want to try a beer that's not as heavy on hops, like a pale ale. The subtle bitterness in red wine or beer will help cleanse your palate between heavy bites.

Another key to making a delicious steak fritter is choosing the right size. As you may know, different steak cuts have different cooking times. Whether you're looking for a medium, rare or well-done cut, you can get the perfect steak fritter. And if you like your steaks rare or medium, you should cook them accordingly. So, try to avoid over-cooked steaks. You'll be rewarded with juicy, delicious steaks!

Ensure that you use a heavy pan to cook steaks. A cast iron skillet or carbon steel fry pan will work perfectly well. Brush both sides of the steak with butter and cook until desired temperature is reached. A good way to check your steaks is to use an instant-read thermometer. Make sure to serve extra Garlic Herb Butter with the Steak Frites and garlic bread too. Moreover, half of the Garlic Herb Butter can be used for the steak frites as well as the garlic bread.

Another tip for steak frites is to eat it with a scrumptious sauce. The French are famous for their steak frites, and you can enjoy a delicious meal while enjoying the traditional dishes of the country. In France, steak frites are served at the famous Le Relais de Venise, which serves grilled ribeye steak with thin and crispy potato fries. The French serve their steak frites with a butter sauce laced with herb.

When you have finished preparing the steak, you can fry the fries in the Air Fryer. To achieve the best result, ensure that you prepare the fries well in advance. The fries should be at least a third of the way cooked. The fries should be done in the Air Fryer within 13-15 minutes. To achieve this, you should shake the fry basket two to three times every three to four minutes. After this, you should have steak frites that are perfectly done.

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Grilling Tips

How to Use a Charcoal Grill

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If you're unfamiliar with how to use a charcoal grill, you'll want to learn some basic tips for cooking on one. The first step is to start a fire, which is a relatively easy process when using a propane grill. Once the coals are lit, you'll need to keep an eye on them to prevent them from becoming too hot. You should also keep the vents open to control the internal temperature. Wider vents produce a hotter flame, while smaller ones will be cooler. You should never close the vents when cooking, though.

The next step is to clean the grill thoroughly. You can do this by scraping off any debris, which will prevent food from sticking to the grates. You can use a metal thermometer to measure the temperature, or you can buy a grill that has a built-in thermometer. Once the grate is clean, install the charcoal and wait at least three to four minutes before placing food on it. During this time, the coals should remain about half-open, which will prevent them from running out of smoke while cooking.

Once the charcoal is heated, you should turn the vents to the other side. This will help prevent the food from sticking to the grates. You can also use lighter fluid or an electric starter. To use the electric starter, plug it into an electrical outlet and move the grill to a cool area. Once the charcoal is cooked and the food is tender, you can remove the starter and enjoy cooking with the charcoal grill. But remember to keep an eye on the temperature.

When cooking on a charcoal grill, make sure to turn the heat up. This will ensure that the outside is a perfect sear and the inside remains juicy and moist. As the temperature rises, you need to open up the vents and add more oxygen to the fire. If you close the vents, the fire will die and you'll lose your food. To avoid this, you can create two fire zones in your charcoal grill, allowing you to cook on a higher temperature.

When it comes to charcoal grills, it is important to remember that the grills use two fuels: charcoal and oxygen. It's vital that you control both of these fuels. You should make sure you have a vent in the bottom chamber and open it as wide as you can so that the heat is evenly distributed. In addition, you should also know how to clean the grill before using it. This will help you avoid a bad smell in your food.

The second step in the charcoal grilling process is to understand the different cooking methods. Generally, charcoal grills are used for cooking meat. The main goal is to cook meats over a hot zone, while the other side is cooled. If you want to cook two different types of food, you should make use of a two-zone fire. A charcoal grill has a hot zone and a cool zone. To control the temperature of the coals, you should also read the directions.


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