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Roll out your prepared dough on a floured surface. Make sure it fits your grill. Doesn't have to be round. Can also divide into 2 if you want. Spray a baking sheet or pizza paddle with non stick spray. Place the dough on the pan or paddle. Drizzle a little olive oil on top. Add a very thin layer of marinara sauce. Don't add too much - it will make the dough soggy. Add tomato and mozzarella slices. Tear of little chunks of the goat cheese and Prosciutto and add to pizza. Add figs. Sprinkle with fresh thyme. Add fresh basil leaves. Make your grill a multi-heated zone. For example make the middle burner on high and the two outer burners on low. Spray the grill rack with non-stick spray. Transfer the pizza to the hot grill. Watch carefully to not burn bottom. May need to move pizza and/or adjust heat. Remove pizza and drizzle with balsamic reduction. Add thin slices of fresh basil.
Balsamic Fig ReductionHeat a small jar of fig jam over low heat until melted. Add a couple of tbls. of balsamic vinegar. Taste. Don't overdo the vinegar.
In a bowl combine the balsamic vinegar, finely minced garlic, 2 tbls. of olive oil and orange marmalade. Stir in the finely chopped rosemary. Rub the rack of lamb roast with remaining olive oil. Season the lamb with salt and pepper. Let sit for about 30 minutes. Brush with 1/2 of the orange mixture and then place in a roasting pan - ribs pointing down. Roast uncovered in a 450 degree preheated oven. Roast the lamb for about 20 minutes for rare or 25 minutes for medium-rare. Remove from the oven and brush with the rest of the orange sauce. Cover loosely with tin foil. Allow to sit for 15 minutes then cut into individual ribs and serve. If not too greasy you can spoon left over drippings from the roasting pan around the sliced chops or on top of them. Serve with some grilled veggies and roasted new potatoes.
Lard is an extremely versatile fat: It doesn't smoke at high temperatures, so it's perfect for high heat cooking or frying. ... Lard has 20 percent less saturated fat than butter; it's also higher in monounsaturated fats which they say are good for cardiovascular health. I believe it does contain cholesterol. Also make sure that it hasn't been bleached and that NO trans fats were added.
Serve with Outer Banker Garlic Bread and a side salad.
Recipes under Sides and Salads!!!
Brown meat 1/2 way through over med high heat in a large frying pan. Add onions and garlic. When meat is finished browning add tomatoes, cumin, paprika and cayenne powder if you want it spicy. Add a little of the cilantro and s&p to taste. Lower heat, cover and simmer for about 10 minutes. If mixture becomes dry you can add a little V-8, tomato juice or stock so it doesn't stick to pan. You don't want the mixture to be watery so only add a small amount if you need to. Stir frequently. Once cooked down spoon over your sliced peppers and coat with the' mixture of cheeses. Broil in a 400 degree oven on the middle rack for about 3 minutes or until cheese is melted.
DO NOT WALK AWAY - IT WILL BURN!!!
Serve with sour cream, shredded lettuce and fresh cubed tomatoes and some taco sauce or picodegallo or maybe some fresh guacamole.
Slice the beef and set aside. In a bowl whisk together 3 tbls. of cornstarch with about 1/4 cup of cold water. The water must be cold or the cornstarch will be lumpy. Coat the meat in the cornstarch mixture.
Steam the broccoli florets over boiling water until tender crisp and still bright green - about 3 minutes.
In a separate bowl whisk together the remaining 1 tablespoon cornstarch with the soy sauce, brown sugar, garlic, ginger and red pepper flakes.
Heat a large wok or pan over medium heat. Add 1 tablespoon of the sesame oil. Once it is hot add the beef and stir fry moving meat continuously. When meat is almost cooked through use a slotted spoon to transfer the beef to a plate. Add the remaining 1 tablespoon of sesame oil to the pan and once it is hot, add the sliced onions and cook. Return the beef to the pan. Add the sauce. Bring to a boil while stirring. Cook for about a minute or until thickened. Remove from heat. Gently fold in the steamed broccoli. Top with sliced green onions. Great served with Jasmine rice or just enjoy all by itself.
Heat a cast iron pan to high heat with a little olive oil. Salt & pepper your steak and sprinkle with Italian seasoning. Add a pat or two of butter. When melted add the steak. It should sizzle and make a good sear on the side down. After a couple of minutes turn and sear the second side. After Searing the second side reduce heat to medium and continue to cook until the desired temperature listed on the steak cooking chart to your right. Remove the steaks from the pan and set aside to rest. While resting add a little more olive oil and another pat of butter if needed and two sliced up vidalia onions to the pan and stir a minute or so to brown. Stir in a couple of teaspoons of minced garlic and then add about 2 cups of beef stock. Stir scraping the bits of flavor from the bottom of the pan. In a separate bowl whisk a tablespoon of corn starch into another 1/4 cup of beef stock until no lumps. Reduce heat to medium low and add the slurry (corn starch mixture) to the pan. Add salt & pepper to taste. Stir until thickened. Pour gravy over the steak and serve!!!
ANY THICKNESS OF STEAK
INTERNAL DEGREES WITH MEAT THERMOMETER INSERTED IN MIDDLE
Rare: 120 to 130 Degrees
Medium Rare: 130 to 140 Degrees
Medium: 140 to 150 Degrees
Well Done: 160 to 170 Degrees
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