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Pizza Dough Recipe:

  • Mix equal parts (by weight) water and flour with about a TBS of yeast.
  • Loosely cover and let it sit over night, or about 8-12 hours.
  • Mix in another TBS of yeast, a few TBS to ½ cup (for about 5# of dough) of olive oil, salt and another
  • 1 part flour.
  • Mix everything together and knead until it forms a rough but cohesive dough.
  • Let it sit, covered, until it doubles in size. Do this step in the fridge to slow the process and let the
  • flavors develop.
  • Knead the dough on a floured counter until smooth.
  • Portion into desired amounts and let it sit again- it should just about double again.
  • Press or roll out into flat, pizza-shaped circles and top with various pizza-like ingredients.
  • Bake hot and fast.
  • Pour a beer.
  • Eat the pizza.
  • Repeat if necessary.

Tomato Sauce Recipe:

  • Olive oil
  • 1 onion, chopped
  • 1 tsp each:
  • chile flakes, oregano, sage, cumin, salt, pepper, anise, granulated garlic
  • bay leaf
  • 4-5 cloves of garlic
  • 2 TBS balsamic vinegar
  • 2 cans of chopped tomatoes
  • Heat the olive oil and throw in the onion, spices and garlic. Cook until soft and brown.
  • Add the vinegar and reduce.
  • Add the tomatoes and simmer for a couple of hours.
  • Blend and season to taste.
Chicago Brick Oven 750 in action.Wood Fired Pizza Oven

Chef J preaching pizza.

Answering Questions

Dough balls ready to roll.

Pizza Dough Resting

Assorted toppings & cheese.

Pizza toppings

Tomato sauce, Pesto, olive tapenade, sliced onions, so many good toppings.Pizza Toppings

Seasoned Sirloin that was grilled up for the Philly Cheese Steak Pizza.

Seasoned Sirloin Steaks

Everyone got to roll out their own dough ball.

Flattening The Pizza Dough

Oh yeah!

Tossing The Pizza Dough

Thanks to all who attended the Pizza Class. It was the messiest and most fun class to date.

Buffalo ribeye topped with morel sauce, prosciutto wrapped asparagus and twice baked garlic mashed potatoes. I made adjustments to the ingredients once I cooked this. In the ingredients below I reduced the amount of shallots and wine and bumped the cream up a bit. While the meal was delicious, I wanted the sauce to be a bit creamier and more of a tan color instead of so red.

Steak and Morel Sauce Ingredients:

  • 2 steaks – I used a buffalo ribeye and a beef filet
  • 3 tbsp butter
  • 1/2 shallot, finely sliced
  • 1/4 cup red wine
  • 1 cup beef stock
  • 12 morel mushrooms
  • 1 tsp fresh thyme, minced
  • 3 oz heavy cream
  • salt and pepper

Prosciutto Wrapped Asparagus Ingredients:

  • asparagus
  • prosciutto
  • olive oil or grape seed oil

Ingredients

Baked Garlic Mashed Potatoes Ingredients:

  • 4 Yukon Gold
  • 1/4 scallion minced
  • 1 heaping forkful of minced garlic
  • 1/2 cup of sour cream
  • salt and pepper
  • milk

Mashed Potaotes Ingredients

So you may be wondering what brought on this sudden interest in morel mushrooms? When I was in my teens we used to find them on our farm. My grandmother would just fry them in butter. We would eat pounds of them in one sitting. I moved away to Arizona and have only had them a couple of times since. Every time was in a restaurant and they were used as a topping of some other food. Non-the less it always took me back to waiting in the kitchen for my grandmother to set the first plate of fried morels down and we would attack them.

About a month ago I was planning a trip to upper lower Michigan. I was searching the Internet for things to do and see while we were there. To my delight I found out that Boyne City was having their 51st Annual Boyne City Morel Mushroom Festival. YES! Despite the weather the festival was packed. Short video of the event, I filmed. We picked up about 1/2 pound of morels for $20 bucks and brought them back to Arizona with us.

51st Annual Boyne Morel Mushroom Festival

Cut the Yukon Golds into 1/4s and them for 15 – 20 minutes. They should be fork tender.

Boiling Potatoes

Strain the cooked potatoes and let them sit for a minute so the excess water will evaporate.

Pre-heat the oven to 400 degrees.

Boiled Potatoes

Add garlic, butter and sour cream to the mixing bowl.

Mashed Potatoes Ingredients Added

Add potatoes, salt and pepper.

Boiled Pototoes Added To Other Ingredients

I ended up picking some of this milk up and decided to use it instead of the other milk I had. This stuff is crazy good. It came in a glass bottle with the cream floating on top. I will be getting more and try making butter with it.

Organic Milk

Pre-heat your BBQ grill to high.

Mix ingredients in mixer. Add a little bit of milk and mix until smooth but still stiff. I don’t have pictures of this part. Take the mashed potatoes and make 2/3 cup dollops in a greased oven safe pan.

Mashed Potatoes

Trim tough ends off of Asparagus. These were huge. They were as big around as my thumb.

Trimmed Asparagus

Wrap asparagus with Prosciutto, leaving the tips exposed. Brush the tips with olive oil or grape seed oil. This will help prevent them from drying out like mine did.

Place the potato dollops and asparagus on the center rack and cook for 20 minutes.

Asparagus Wrapped in Prosuitto

While the vegetables are cooking you have time to prepare the rest of the meal.

The Morels had dried out some, so I had to rehydrate them. It is generally recommended to use warm water, however I chose to use warm beef broth. It turned out to be a good decision.

Morels Soaking In Beef Broth

Peel and thinly slice the scallion. Only use half of the scallion in the sauce.

Sliced Scallions

Melt 3 tablespoons of butter over medium heat.

Melting Butter

Add scallions to the melted butter.

Add Scallions To Butter

Season steaks while scallions are cooking. As usual, I used Fast Eddies.

Fast Eddies Seasoned Steaks

Saute the scallions until they start to slightly brown.

Sauteed Scallions

Add red wine to onions.

Add Red Wine

Add Morels to the sauce.

Put your steaks on the pre-heated grill.

Add Morels To Sauce

Add heavy cream to sauce.

Heavy Cream And Beef Broth Added

Reduce sauce for about 5 minutes.

Reducing Sauce

Remove the cooked steaks from the grill and let rest.  Once the sauce is thickened plate the meal and cover steak with the sauce.

The meal turned out really great. Soaking the morels in the beef broth made them taste even more meaty than they usually do. The potatoes had a nice crust to them and I could have eaten twice as much asparagus. I liked them better than when they are wrapped with bacon believe it or not. The Prosciutto did not overwhelm the taste of the asparagus like bacon can.

Plated Meal

I was at a small bakery and came across pretzel rolls. They are basically hamburger buns made of pretzel dough. They had a nice hard outer crust and a chewy center. Huntsman is a combination of the English cheeses, Stilton and Double Gloucester. The two types of cheese are combined in alternating layers. There was a little leftover Huntsman cheese from the night before and I thought the cheese and the buns would make an outstanding cheeseburger. Turned out, I was correct!

I also had some fresh red onion and some wonderful organic beefsteak tomatoes that I picked up at a local farmers market. Here is what I started with.

Huntsman Cheesburger Ingredients

I used about 2/3 lb of grass fed ground beef. Grilled it to just under medium rare and melted the Huntsman cheese on it. The finished product tasted as good as it looks.

Huntsman Pretzel Bun Cheeseburger

Watermelon Guacamole

  • 1 jalapeno, minced
  • 1/4 cup chopped cilantro
  • 1/2 red onion, diced
  • 3 TBS lime juice
  • 1/2 tsp jalapeno salt
  • dash of hot sauce
  • 2 cups cubed watermelon
  • 8 avocados, diced

Combine all ingredients except watermelon and avocado and mix
thoroughly. Fold in avocado and watermelon. Let it chill for at least an
hour before serving.

Jalapeno and Cheddar Grits

  • 2 roasted jalapenos, diced
  • 1 raw jalapeno, diced
  • 1/2 red onion, diced
  • 2-3 cloves garlic
  • 1 1/2 cups cornmeal
  • 3 cups water
  • 1 cup shredded cheddar cheese
  • salt & pepper to taste

Saute jalapenos, onion and garlic until brown. Add cornmeal and water
and bring to a simmer. When the cornmeal is soft stir in the cheese and
season to taste.

Smoked Salsa

  • 2 Roma tomatoes, roasted and diced
  • 1 poblano pepper, roasted and diced
  • 1 jalapeno, roasted and diced
  • 2 Roma tomatoes, diced
  • 2 cloves of garlic, minced
  • 1/2 onion, diced
  • 1 jalapeno, minced
  • 1-2 TBS lime juice
  • cilantro
  • salt & pepper to taste

Combine all ingredients ans smoke for about 30-40 minutes.

Photos from the class:

Veggies that are going into the salsa. Note that the poblano peppers are to be roasted before they go into the salsa.

Avocados and fruit for the salsa.

Make sure all veggies are minced well, as this helps distribute the flavors.

Avocado!

Fish taco toppings.

Class is underway.

Class begins with a quick introduction to the recipes and ingredients, before everyone dives in to do their own grilling.

Chef Gare offering his insights.

Scallops sizzling on the salt block.

Salmon in a cedar wrap, tied with a scallion. The wraps are very, very thin slices of cedar wood that a soaked and then wrapped around the fish. They are  similar to the cedar planks, but they cook quicker and offer nice presentation on the plate.

Cedar plank salmon came out super moist with a nice cedar flavor.

Mike Pratt, showing off his delicious cedar plank salmon.  Mike was also the fishmonger for the class. Thanks Mike!

Cedar Plank Salmon rubbed down with the Dizzy Pig Shak’n the Tree

Guests enjoying themselves after a fun evening of grilling. The fish on the grill class featured Halibut, Seabass, Scallops, Shrimp, and Shark. We were able to use various wood planks, cedar wraps, salt blocks as well as open charcoal fires. Everyone selected their fish of choice, seasoning of choice, and their grill of choice to create their own signature “fish on the grill.” Thanks for all the support, and we hope to see you in the store for the next class. You can sign up for the email newsletter, and get more information on the next class right here on the web site.

Ingredients:

  • Morel Mushrooms
  • 1 Egg
  • 1 Cup of Milk
  • 1 Cup of Flour
  • Salt
  • Pepper
  • Butter

I was at a friend’s house the other night and they had picked up a half pound of Blonde Morel Mushrooms at a local farmers market. They were flown in from Oregon. What a great find! They also had picked up a nice selection of root vegetables and some bone in rib eyes. (Sorry about the poor quality of the photos. They were taken with my phone.)

Half Pound of Morel Mushrooms

She first cut them in half and rinsed them under cold water. This gets rid of dirt and bugs that may be lodged in the holes.

Preparing Morel Mushrooms

She whisked together an egg and 1 cup of milk.

Whisked Egg and Milk

After placing the morels in the egg milk mixture she dredged them in flour that had a bit of salt and pepper added to it.

Dredging Morels in Flour

Some butter melting in the pan.

Butter Melting in Skillet

Over medium heat she placed the breaded Morels in the butter. It only took a couple of minutes per side to cook them.

Morels Cooking in Butter

Here is what they looked like after being turned once. About 4 minutes total cook time.

Cooked Morel Mushrooms

Here is what the complete meal looked like. Boy howdy it was good.

Plated Rib Eye, Root Vegetables and Morel Mushrooms

If you have never had Morel Mushrooms, I strongly recommend you try them. They are by far my favorite mushroom.

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