A Slice of NYC in Chicago

A weekend trip in NYC could not be complete without the famed Pomodora's "vodka pie".  Struan's friends lured us to their place in Little Italy by ordering the pizza in advance; the extra-large box was waiting for us when we walked in the door. I've heard the lore - now it was time to taste it for myself.  I was able to wrangle a piece before Struan devoured the entire pie (which is usually my M.O.) - it was pretty darn good. Then again, after a day of partying, I don't have the most discerning palette. I'm a huge fan of vodka sauce and pizza, so really couldn't go wrong here. 

Back home in Chicago we decided to replicate the vodka pie. We make pizza quite often and I was excited for an excuse to try out a new recipe. I adapted some vodka sauce recipes I found online and stuck with our tried and true dough from Mariano's. See below for the homemade vodka pie recipe - and make sure to wear stretchy pants when consuming.

Vodka Sauce:

This just makes enough for one pizza; I would double it or just add more tomatoes/cream for pasta sauce.  I like to play around with recipes depending on what I have on hand, and my taste preferences, so please do the same!

2 tbl spoons coconut oil (or olive oil) – I read an article about how great coconut oil is for cooking and they got me hook, line and sinker.  I bought mine at Trader Joes, it comes in a jar in a solid form.

½ - ¾ shallot (or yellow onion)

3 garlic cloves

1 tsp red chili pepper flakes (I like it spicy)

2 tsp Italian spice mix (or just oregano)

¾ cup vodka

2 cans whole, peeled tomatoes
1 can crushed tomatoes 

¼ cup heavy cream (to taste)
1/4 cup grated fresh Parmesan cheese (to taste) 

Fresh basil leaves (to taste)

Salt and pepper to taste

Directions:

In a large sauce pan, heat oil and add shallots and garlic until translucent (3-5 min).  Add chili pepper and Italian spices and cook for another minute. Add vodka and let the mixture reduce a bit (3-5 min).

Strain one can of the whole tomatoes – use your hands to crush the tomatoes over the sauce pan – be careful of the squirters. Add the can of crushed tomatoes as well. Let it reduce for another 3-5 minutes. Add salt and pepper to taste and let cook for an hour on low/med heat (if you are short on time, wing it). 

Turn off heat and let mixture cool for 5 minutes. Cut up some basil leaves (depending on taste), add to sauce and put mixture into a food processor and puree until smooth (or use a blender, but this step is important in order to get a thick sauce).  

Put mixture back into the sauce pan and add the cream (remember: you can always add more but you can’t take it back!).  Open and strain the other can of whole tomatoes – use as much as you like depending on how chunky you like it (I added about 1/2 can).  Add fresh parm. Feel free to add more herbs/spice as you like.  Simmer the sauce for another 5-10 minutes.

Vodka Pie:

Crust: I’m a huge proponent of the pizza stone – BUY ONE! It will change your pizza life.  My favorite dough is from Mariano’s but use what you like (Trader Joe’s is good too). Follow dough instructions on package. I also like to use cornmeal on the bottom for some crunch. 

Cheese: I’ve tried using fresh mozzarella but it always turns out a little rubbery. I use Sargento shredded mozzarella cheese. 

Heat the pizza stone in the oven for 15 min at 425 degrees. Take it out, sprinkle some cornmeal on top (enjoy the crackle sound), throw the dough on and get working. 

Spread vodka sauce on dough (save some to top it off), then add shredded cheese. Add more sauce on top of cheese; make sure to get some good tomato chunks on there.

Cook 10-13 minutes until it’s just how you like it.   

Enjoy!

Adapted from http://foodisfabulous.wordpress.com/2011/03/14/best-vodka-sauce-ever-2/

Did you say STEAK?

In a loving gesture, my sister sent me an article from Dr. Oz about how to be healthier/live longer/blahblahblah and one of the pointers was to limit your red meat intake.  No thanks.  I’ll consume my red meat and my wine at whatever quantity I see fit and will be quite happy.  I love my meat [insert inappropriate comment here] and one of my favorite cuts to make is flank steak.  I like it because it is lean and I think it’s easy to make (it’s also easy to completely overcook and ruin it).  Below are a couple of easy recipes – both have a Latin flare (I’m obsessed I know).  If you haven’t made Mexican grilled corn before, you are really missing out.  Prime corn season ended so put it on your bucket list for next year.

 

Flank Steak:

I go to the butcher or Mariano’s and usually ask them how much I should buy, as if they magically know how hungry I am.  Prepping the steak can be as easy as seasoning with oil, salt and pepper – or you can add fresh chopped garlic, a marinade, whatever you are in the mood for!  You can use a grill pan on the stove, or an actual grill (preferred).  The key is DON’T OVERCOOK IT.  You almost want to sear each side for a medium/medium rare finish.  You can let the steak sit after you remove from the heat and the meat will continue to cook inside and the juices will seal in.  It can take as little as 3 minutes on each side depending on how thick the cut is.

Flank steak with poblano corn sauce

Poblano Corn Sauce:

(Serves 2-4)

2 poblano peppers

1 cup corn (cooked fresh or frozen)

1 clove garlic

Cayenne pepper (optional)

I bought frozen ears of corn for this one; it’s a nice back-up if you can’t find fresh corn. On a grill pan (or grill) sear the corn and the poblano until they blister. Then peel and core the poblano, and finely dice. Cut of the corn kernels. Chop the garlic.

Transfer half of the poblano and corn, and the garlic to a food processor. Add 2 tablespoons of the olive oil and 2 tablespoons of water and puree to a chunky sauce. Season with salt and pepper. In a small bowl, toss the remaining poblano and corn kernels with the remaining 2 tablespoons of oil and season with salt and pepper (optional cayenne).

In a small bowl, toss the remaining poblano and corn kernels with the remaining 2 tablespoons of oil and season with salt and pepper (optional cayenne). 

Spoon the sauce onto plates and top with the steak. Spoon the salsa on the meat and serve right away.

Sizzilin' the poblano and corn on the grill pan

Mexican Grilled Corn:
2 ears of corn
1/2 stick softened butter 
2-3 tbsp diced chipotle peppers in adobo sauce (canned)
Salt and fresh lime (to taste)

You can find more complex and authentic recipes online; I made this when I didn’t feel like going out to buy a bunch of ingredients.  I never realized how awesome grilling the corn on an actual grill was until I made this.  Now I’m hooked!

Soak corn with husks in cold water for 20-30 minutes. Remove silk from husks. While soaking, mix softened butter, chili peppers, salt and lime in a bowl. Then rub the butter mixture on the corn (husks peeled back).  Wrap the husks back around the corn and place on the grill.  Turn the corn occasionally; you will see some burnt black spots, cook 8-12 minutes.  

Place the corn on a serving platter and once again peel back the husks and add more of the butter mixture (it’s a Paula Dean kind of night).  Finish with a little more lime if you would like.

Peel back the husk and spread butter mixture before grilling. Cover up corn with husk after application.

With husks on, grill corn until they brown (you will see burnt spots, that's okay) about 8-12 minutes.

Once grilled, add more butter and serve

Chimichurri Sauce:

I looooove this sauce.  I’ve looked at so many recipes and they all vary a bit. Below is my preferred mix, but you can also revise to suite your tastes.  You can use this as a marinade for the flank steak as well as a sauce.  This recipe makes about 1 cup – and a little goes a long way.

(Serves 2 - 4) 

1 cup fresh Italian parsley (flat leaf)

1/4 cup fresh cilantro

1/2 cup olive oil

1/3 cup red wine vinegar

3 garlic cloves

3/4 teaspoon cayenne or crushed red pepper

1/2 teaspoon oregano (or Italian mix)

1/2 teaspoon salt

Combine everything in a food processor and you are done!

Flank steak with Chimichurri sauce and Mexican corn