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Friday, July 29, 2011

Sudia's Pizza Loaf

As seen on WIBW 13 News at 4 with Ralph Hipp, July 27, 2011. 

Ready for the oven!

Sudia’s Pizza Loaf
1 loaf (1 pound) frozen bread dough, thawed in fridge
1 pound ground sausage
1 medium onion finely chopped
1 can (8oz) tomato sauce
1 can (sliced) black olives
1 teaspoon salt
1 teaspoon oregano
1 teaspoon paprika
1 teaspoon pepper
1/2 teaspoon garlic salt
2 cups shredded mozzarella cheese (or use 1 cup mozzarella and 1 cup cheddar, if preferred)
1 egg beaten with 1 Tbs. water (this is egg wash)
Italian seasoning, for garnish
Grated parmesan, for garnish

Place dough in a greased bowl and let rise in a warm place until doubled in size.
In a large skillet, cook sausage and onion over medium heat until meat is cooked, drain. Stir in tomato sauce, black olives and seasoning; bring to a boil. Reduce heat, simmer uncovered for 30 minutes, stirring occasionally. Cool completely.

Punch dough down. Place dough onto a large, greased jelly roll pan (approx. 15 x 12 inches); roll or press dough to edges of pan, then spread prepared, cooled filling lengthwise down center third of dough. Sprinkle cheeses over filling.
On each long side of dough, cut several 1-inch-wide strips about 2- 1/2 in. into center. Starting at one end, pull alternating strips at an angle up and across filling, pinching to seal dough in places, if needed to hold in filling. Brush pizza roll with egg wash, then sprinkle Italian seasoning and parmesan on top, as garnish.

Bake in preheated 350 degree F. oven for 30-35 minutes or until golden brown and hot throughout.

Now You're Cookin',

Chef Alli

BLT Burgers with Chef Alli's Kickin' Ketchup

As seen on WIBW 13 News This Morning, July 28, 2011 with Dave and Amanda. 

BLT Burgers with Chef Alli’s Kickin’ Ketchup
Recipe from Fine Cooking Picnics and Cookouts, Sept. 2011, adapted by Chef Alli, Serves 8

2 lbs. ground chuck
2 lbs. ground sirloin
Kosher salt and freshly ground black pepper
8 slices sharp Cheddar
8 Hy-Vee Bakery Onion Buns
8 strips bacon, cooked until crisp, drained, cut in half (2 halves per burger)
8 leaves red leaf lettuce
2 large homegrown tomatoes
2 ripe avocados, peeled, pitted and thickly sliced

Kickin’ Ketchup
2 Tbs. vegetable oil
1 medium yellow onion, thinly sliced
1 Tbs. balsamic vinegar
1 Tbs. red wine
1 Tbs. dark brown sugar
1 cup ketchup
½ tsp. red pepper flakes
½ tsp. ancho chile powder
½ tsp. ground cumin
Pinch of each: cinnamon, cloves, black pepper
½ cup water

For burgers, place ground beef in a large mixing bowl; gently combine. Shape beef mixture into 8 patties that are about 1 inch thick. Heat an oiled grill or grill pan to high heat; place burgers on grill (you should hear them sizzle) and season with salt and pepper. Grill burgers until nice grill marks appear, reducing heat to medium high, and continuing to cook to desired doneness, approx. 8-10 minutes total for medium-rare. Top each burger with a slice of Cheddar during the last minutes of cooking time so cheese melts slightly. Transfer burgers to a platter and keep warm. Toast buns on grill or grill pan, cut side down. Dress burgers with toasted buns, condiments and Kickin’ Ketchup, then chow down.

For Kickin’ Ketchup, heat oil over medium heat in a medium saute pan; add sliced onions and cook, stirring occasionally, until browned and softened, approx. 15-20 minutes. Add vinegar and wine; deglaze pan, scraping up any browned bits in bottom of saucepan into onion mixture. Stir in brown sugar, ketchup, spices and water; simmer for 8-10 minutes to thicken slightly.

Tips for GOOD burgers:

1. Mix ground beef gently and briefly to avoid overworking the meat. Wet hands help to form the burgers quicker, too.

2. Salt burgers just as you begin to cook them on the grill. This keeps the salt from drawing out all the juice from the beef and gives you a nice crust.

3. Be sure your grill is very preheated and nicely oiled before a burger ever lands there – this will give you a nice sear on the outside of your burger.

4. Don’t press on burgers with spatula while cooking; those juices are precious – don’t waste them!

Now You’re Cookin’,

Chef Alli