We've had limited success making pizza on the grill, but calzones are another story. We make our regular pizza dough recipe (one from CI's Best Recipe). Put sauce, fillings, cheese on one half; fold and crimp; lightly oil. Then, grill for about two minutes on each side—easier to flip than a full pizza crust.
We have major cheese love at my house—even my four-year-old has an extensive cheese knowledge (his favorite is manchego though some days he's partial to buttery Belgian Passendale). It's hard for me to narrow my choice down to one, but if I must, I'd pick the "family" of Alp-ish cheeses, TOMME. I can't resist those slightly stinky but totally approachable cheeses, from the nutty tomme de savoie to the soft tomme de crayeuse.
I also adore Cowgirl Creamery and ALL their cheeses, especially the Mt. Tam, and the local (within 100 miles of the Twin Cities) Love Tree Farmstead's Trade Lake Cedar.
Once following a bad break up, a friend attempted to cheer me up by taking me out for Vietnamese. At the end of the meal I was feeling comforted and ready to move beyond the boyfriend. I was prepared to have a fortune like LindaD's "Time heals all wounds," instead mine was blank. I had no fortune—utterly devastating for the 21-year-old who need a good word.
Here is my favorite from the vast category of fortunes that aren't really fortunes: All we are saying is give peace a chance. A little John Lennon makes up for an empty fortune.
Stuffed pig trotters are quite a treat, and I'll eat them whenever I see them on a menu. I also adore ama ebi (sweet raw shrimp and a deep-fried fish head, crispy and creamy) and salt-and-pepper prawns. Tripe, sweetbreads, kidneys (steak and kidney pie), and foie are all good, as is any form of raw fish.
My father lives to hunt. Instead of chicken, pork, and beef in the deep-freeze, my family was well stocked with game—pheasant, duck, elk, deer, grouse, quail, and mourning doves (there is exactly one bite of meat on each side of the breastbone).
And one of my favorite sandwiches: salami, cheddar, and raspberry jelly.
Chili is the main fare at the Super Bowl party I am attending, as it is every year. My contribution is a really righteous seven-layer dip with homemade guac and refried beans.
As a young adult, Laurie Colwin's "Gourmet" columns were my introduction to culinary writing. She's singular in her lack of pretension about food. I also liked the powerfully delicious and evocative pieces in Nigel Slater's "Toast."
More:
Mimi Sheraton's "The Bialy Eaters," a slim, beautiful book; Tony Bourdain's "Cooks Tour," especially the chapters on Arcachon and Japan; Jim Harrison's "The Raw and the Cooked"; and Mark Kurlansky's "The Big Oyster."
On my TBR pile for '07: Calvin Trillin, John Thorne, and Elizabeth David
I just grilled pizza this weekend for the first time and it was amazing! I used a Boboli crust instead of making my own dough and it was perfect. I grilled chicken, red peppers & onions before placing them on top of the sauce & cheese for some extra smokey flavor! YUM - I highly recommend it.
I actually have a wall at work where we put our favorite fortune cookies...
"Come back later, I'm sleeping (yes, fortune cookies need their sleep too)"
"A crab wonton a day keeps the doctor away" - we have two of those
"42.7 percent of all statics are made up on the spot"
and my personal favorite: "Never smell the inside of a hat"
@Adam - I have a large grill, but I've only really made personal sized pizzas on it. A full size pizza would be difficult the way I described, just not enough space.
There's also a great tutorial on grilled pizza in one of last year's issues of Cook's Illustrated - some of it might be available on their website.
Coat the grill with oil before you throw it on. Do not top the pizza till after you turn it one time. Have ready by your side a tomato sauca cruda (chunky or not, raw tomato sauce with your choice of herbs that you quickly sauted together for a few minutes, don't cook it too much) and some nice mozzarella fresh or whatever you have.
I usually cook small ones about the side of a saucer about 2-3 mins on the first side, brush the top side with olive oil and then turn them spoon on the sauce and then top with cheese and close the lid to the grill for additional 2-3 mins. Use your nose and your eyes to check.
When you can do a few rounds of the small ones then proceed to a bigger one, size of a plate. Make sure you have a big spatula or peel.
We personally like small ones because they cook fast they are easy to manipulate.
Adams version is just fine BUT I always brush mine with olive oil after the initial turn and before the saucing to keep the chewy in the crust. Just my personal preference. This is how they do it in Italy. OLIVA ADAM!
Thistle Hill Farm "Tarentaise"... made in VT on a small family farm. delicious. along the lines of a gruyere but very much their own "recipe".
I once got a fortune that said "you are the best in the entire world."
I'm pretty sure they only made one of those.
And you bet I add "in bed" at the end!
"A carrot a day, may keep cancer away"
I'm not sure what's more troubling... the dubious medical advice or the oddly placed comma.
i once got a fourtune cookie that read "HELP! i'm being held captive in a chinese bakery." no lie. it was off-putting.
Christina,
Those so-called "x-rated" fortunes are available almost everywhere in SF's Chinatown. The fortunes are pretty tame, usually PG, or PG 13. I've never seen one that would even get an R rating. Certainly, you could serve them at a dinner party.
They say things like, "Pretty girl make a man like a breeze on windy day-- stiff." Yes, they are incredibly lame. All of them. Every time. You'd be better off to make your own, if you want a really spicy fortune, and they'd taste a lot better, too.
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