Hawaiian Pizza with White Sauce

⊆ December 27th, 2012 by jeff | ˜ Comments Off on Hawaiian Pizza with White Sauce


Enough ham and pineapple for whatever size pizza your making. Pizza dough will make a 16″ or 2 8″ or whatever.

Mozzarella, about 3/4 lb. Your call.
Pizza Dough
1 c milk
2 Tbsp butter
2 Tbsp flour
1/2 Tsp cayenne
1/2 Tsp salt



Mix dough and let rise as directed.
Preheat oven to 500 degrees.

If using a pizza stone use lowest rack, if using baking sheet use the middle. I used a large commecial pizza pan from PH and placed it on the lowest rack.

Gently heat milk in a small saucepan, just until barely simmering. Remove and keep covered.

In a separate saucepan, melt butter. When foam subsides, add flour and stir until smooth. Cook for 1 to 2 minutes, stirring. Do not allow flour to color. Gradually add the warm milk, whisking to combine. Add the salt and cayenne and increase the heat to medium. Cook the mixture, whisking continuously, until the sauce comes to a boil and is thickened. Transfer to a small bowl and cool slightly, placing a piece of plastic wrap directly on the surface.

Roll out dough.

Tip – When rolling out dough, if it likes to ‘spring back’ on you just let it rest for a few minutes.
I like to sprinkle Parmesan while rolling too.

Spread all of the sauce and layer mozzarella, ham and pineapple.
Place pizza in oven and cook about 10 minutes.
Sprinkle a bit of cheese and cook another 3-4 minutes.

If top isn’t brown enough kick on the broiler for a few.

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Stuffed Pork Steaks with Garlic-Wine Sauce

⊆ October 31st, 2012 by jeff | ˜ Comments Off on Stuffed Pork Steaks with Garlic-Wine Sauce

Yep, more wine sauce! This is easy and quick.
Of course you can stuff it with whatever you want or use chicken breasts as well.


2 2″ thick pork tenderloin steaks (thick enough to stand on it’s side)
serrano pepper
1 cup wine
4 tbsp Worcestershire sauce
2 cloves garlic


Slice a pocket in the pork and stuff with cheese, basil and pepper. I get my provolone in slices so just roll all of it up and stuff, closing with toothpicks or twine. S/P to taste.
Sear in bacon grease or oil of choice 4 minutes per side and turning on its side to sear the side fat and pour wine, Worcestershire and garlic into the pan then place in oven for 7 minutes on 350.
Remove steaks and add 1 tbsp butter, simmer to thicken on stove-top.

Goes good with Asiago Sour Cream Mashed Potatoes.

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French Bread Rolls

⊆ October 24th, 2012 by jeff | ˜ Comments Off on French Bread Rolls

This is a perfect ratio. Makes 25oz, enough for 12 2oz rolls or 2 baguettes. Doubles well.


8oz all purpose flour
8oz bread flour
1 ¼ tsp salt
1 tsp brown sugar
¾ tsp instant yeast
1 1/3 cup cool water (in Texas it comes out of the tap at 80 degrees!)


Mix dry ingredients thoroughly and add water. Mix with spoon or hands until a thick ball of dough forms. Take to the counter and knead about 10 minutes.
Let rise, covered with plastic wrap, in a large bowl for 30 minutes, punch down and knead 30 seconds to form a ball and recover bowl. Let rise for 90 minutes.
Form into balls or stretch to a baguette or in a loaf pan. (Rolls and loaf pan is my plan) and let rest for about 2 hrs. Best to refrigerate overnight but…
Heat oven to 475 with one rack in the middle and one at the very bottom with a cast iron pan on it. Heat well. This is called ‘Hearth baking’.
Place rolls in oven, or bread loaf, spritz oven walls and bread with water and pour 1 cup of hot tap water into iron pan, closing door quickly. After 2 minutes spritz walls and bread again and repeat 1 minute later Then lower oven to 450.
Check every 5 minutes until golden brown. 25 for loaf, 15 for rolls. Turn off oven and let rest for another 5 minutes up to a darkish brown and remove to a cooling rack.
Let rest 30-90 minutes before serving. Rolls about 15.

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