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Cast Iron Pan Pizza

This recipe for cast iron pizza will beat any brick oven pizza joint by miles. The cast iron gets super hot and creates a crispy crust that can only be found in pro pizza ovens. I used a large 14 inch cast iron pizza pan that can be found at a Walmart, Target or Amazon.com. You can also place this pan on your grill, jack up the heat to high and get awesome pizzas throughout the year!

You can top your pizzas with all kinds of stuff. I like grilled and fresh vegetables, pulled pork or chicken, BBQ sauce and assorted meats and cheeses. Get Funky With It!!!

Lastly, Big Ups to my buddy Hank Vorher, who took this great picture! Yes, I really made that pizza.

Now Get Crackin'! Chef Egg

Link to Pizza Pan - http://www.amazon.com/Lodge-Pro-Logic-P14P3-Pizza-14-inch/dp/B0000E2V3X/ref=sr_1_1?ie=UTF8&qid=1422640922&sr=8-1&keywords=pizza+pan+lodge

Cast Iron Pan Pizza

  • 1/4 C Corn Meal
  • 1 Pre Made Pizza Dough, cut into 2
  • 1 C Good Quality Tomato Sauce or Pizza Sauce
  • 12 oz Fresh Mozzarella Cheese, sliced thin
  • 1/3 C Basil, sliced thin
  • 1 tsp. Salt and Pepper
  • 1/4 C Olive Oil
  • First Step - Pre heat the oven to 525 F or as hot as hot as it will get.

    A) Thin Crust Pizza

  • Place a large cast iron pizza pan on the bottom oven shelf and let it get hot for 30 minutes.
  • Lightly dust a counter top or large cutting board with flour. Slowly roll the dough out with a rolling pin until it is very thin.
  • Sprinkle a pizza peel or a baking sheet with no edge, with 1 tablespoon of the cornmeal and place the dough over the cornmeal. Give it a little shake to make sure it moves around a little and does not stick
  • Top the pizza lightly with sauce, cheese, a pinch of salt and pepper, then drizzle with 1 tablespoon of olive oil.
  • Carefully open the oven and shake the pizza off the peel or sheet pan and on to the cast iron pan. Close the oven and bake for 5 minutes.
  • Check the pizza for bubbles, and pop them with a fork if they appear. Close the oven and cook for another 5 minutes or until the cheese is golden brown and the crust is crispy. Garnish the pizza with fresh, chopped basil.
  • B) Thick Crust Pan Pizza

  • Oil a large cast iron pan very well. Roll out the dough the size of the pan and place it in the pan, pushing the dough up the sides to form a deep crust.
  • Top with sauce, leaving an inch around the sides with no sauce and then top with cheese and assorted toppings. Season with salt, pepper and drizzle with olive oil.
  • Place on the bottom of a 525 F oven and bake for 15-18 minutes or until the cheese is bubbling and golden brown.Top with fresh copped basil and enjoy!
  • Chorizo and Potato Tostadas

    Chorizo and Potato Tostadas

  • 10 Corn Tortillas
  • 1/4 C Oil
  • 1lb. Chorizo Sausage,Chicken or Pork, no casing
  • 1/2 C Onions, small dice
  • 1 C Potato, small dice
  • 1 tbsp. Garlic, minced
  • 1/2 C Cabbage, shredded
  • 1/3 C Carrot, shredded
  • 1/3 C Radish, shredded
  • 1/2 C Cojita, Queso Fresco or Cheddar Cheese
  • 3 Limes, sliced
  • 1/3 C Cilantro, chopped
  • Pre heat the oven to 400 F. Spread 2 tablespoons of oil on a large baking sheet and lay out the tortillas. Rub both sides of the tortillas in the oil, place in the oven an cook until crispy, about 10 minutes. Remove the tostadas form the oven and season with a pinch of salt.

    Pre heat a large skillet over medium heat. Add the rest of the oil to the pan. When the oil smokes, place the sausage, potato, onion and garlic in the pan and sauté (aka toss) for 15-20 minutes or until golden brown.

    To serve, place a 1/4 C of the sausage/potato filling onto a tortilla and top with shredded cabbage, carrot, radish and cheese. Garnish with a squeeze of lime and chopped cilantro.

    For an all veggie option, you can serve this with beans, chopped vegetables, sweet potatoes, tofu or tempeh.

    Roasted Carrots and Beets

    Roasted Carrots and Beets

  • 1 lb. Carrots, cleaned and trimmed
  • 1 lb. Beets, cleaned and skinned
  • 2 tbsp. Olive Oil
  • 1 tsp. Salt and Pepper
  • 1/2 tsp. Thyme, dried or fresh (optional)
  • Pre heat the oven to 425 F. Line a baking sheet with parchment paper or aluminum foil. Slice large carrots lengthwise into one inch pieces. This carrots can be kept whole. Slice the beets into 1/2 inch slices. Drizzle half of the oil onto the baking sheet, lay out the carrots and beets in a single layer and then drizzle with the rest of the oil. Season with salt, pepper and herbs then bake for 20-30 minutes or until golden brown.

    *Big Thanks to my buddy Hank Vorher, who took this awesome picture!

    Meet Mac The Knife

    Meet Mac The Knife

    All who wish to sharpen their cooking skills with Chef Egg, must respect power of the blade. When Chef Egg gets near the razor's edge, Mac the Knife bursts onto the countertop with a sharp chop and swift kick. With a fierce stare and choppy subtitles, Mac calmly teaches about using knives safely. You must guide every slice. You must select the most supreme blade for the job. All great chefs must become a student of the knife. Follow the wisdom of Mac the Knife and you will find great success in Chef Egg's kitchen.

    Mac is soft and gentle soul who studied the martial arts on a mountain top temple in Japan. From a very young age he gravitated to the sharpened edges of the katana sword and then graduated to the larger Tachi sword. In Chef Egg's kitchen, Mac like to use a 8 inch Japanese steel chefs knife. Known for it's strength, sharp edge and all around utility, the chefs knife is a great tool for beginning cook of all ages and skills.

    Meet Sally Sanitation

    Meet Sally Sanitation

    Chef Egg's kitchen is a pretty fun place to be. Lots of food, laughs and personality. But you better believe there are rules in Chef Eggs kitchen. When somebody cuts up, thats when Sally Sanitation comes to life. A kitchen sink so big and bad that its a good idea for everyone to keep it clean. Sally always lets Egg know that she better not see any grime in this kitchen. Everybody in the kitchen better wash up and cross-contamination better not cross her!

    Sally is around to keep the crew in line. But in her off time, she enjoys watching her "stories", listening to deep 70's funk and enjoying a fresh glass of mango juice from Marley's garden.

    How To Make Vinaigrette Dressing

    How To Make Vinaigrette Dressing

    Homemade dressing is very awesome and extremely easy to make. With a couple of ingredients that you probably already have in your house, you can make a dressing to match an salad combination you can think of.

    First start out with an acid, like lemon juice or vinegar. this is going to give your dressing the flavorful bite you are looking for. Next, you have to mellow out that bit with a little something sweet like honey, agave or maple syrup and even white or brown sugar, just a bit will do. Also, I like to add some minced shallots, which are little, sweet, French onion to the dressing to give some extra flavor.

    Now we will add some mustard. This ingredients acts as an "emulsifier" or as I like to call it "the friend maker". The mustard will add a boost of flavor but it will also combine the unlike ingredients - vinegar and olive oil - into one fantastic dressing. Whisk in a pinch of salt, pepper and dried herbs to give a further blast of flavor and then slowly whisk in the olive oil on little dribble at a time. You will notice that the dressing will start to become thick and rich as the oil combines with the vinegar and the mustard.

    Basic Vinaigrette Dressing

  • 2 tbsp. Lemon Juice or Vinegar - White, Red Wine, Balsamic
  • 1-2 tsp. Honey, Sugar, Maple Syrup or Agave Nectar
  • 1 tbsp. Shallots or Sweet Onion, minced (optional, but awesome)
  • 1 tsp. Mustard, Dijon if you have it
  • 1/4 tsp. Salt and Pepper
  • 1/2 tsp. Dried Herbs - Oregano, Basil, Tarragon, Rosemary, Parsley
  • 1/4 C Olive Oil
  • Place the first 5 ingredients into a bowl and whisk to combine. Whisk in the olive oil very slowly until the dressing is thick. Season with more salt and pepper if you like and store in a sealed container.

    Homemade Chicken and Dumplings

    Homemade Chicken and Dumplings

  • 2 tbsp. Oil
  • 3-4 lbs. Whole Chicken or Chopped Bone In Chicken Pieces
  • 1 tbsp. Salt
  • 1 tsp. Pepper
  • 1 Onion, chopped
  • 4 Celery, chopped
  • 4 Carrots, chopped
  • 2 Potatoes, chopped
  • 2 qts. Chicken Stock, unsalted
  • 2 C Water or White Wine (For Adults Only)
  • 4 Bay Leaf
  • 2 tsp. Thyme, dried
  • ¼ C Flour
  • Pre heat the oven to 325 F. Heat a large oven safe pot or Dutch oven over medium heat; then add the oil to the pot. Season the chicken with the salt and pepper; place the chicken in the pot then brown on all sides. Add the next 8 ingredients to the pot, then cover and cook in the oven at 325 F for 90 minutes.

    Remove the pot from the oven and carefully remove the lid. Remove the chicken from the pot, place on a baking sheet and let cool for 20 minutes. Place the pot on the stovetop and simmer on low heat. To thicken the stock, place the flour into a large bowl and whisk in 2 cups of the chicken stock until smooth. Slowly whisk this mixture back into the pot and continue to simmer.

    Carefully separate the chicken meat from the bones and fat then stir it back into the pot. Season the stew with salt, pepper and thyme.

  • 1 C Milk
  • 1 tbsp. Vinegar
  • 2 C Flour
  • ¼ tsp. Baking Soda
  • 1 tbsp. Baking Powder
  • 1 tsp. Salt
  • 6 tbsp. Butter, melted
  • Mix the milk and vinegar in a small bowl and let sit for 5 minutes to create the buttermilk. Place the flour, soda, powder and salt into a bowl and whisk to combine. Stir in the butter and buttermilk until a very thick dough has formed.

    Place 1/3 cup, scoops of the batter, about 10-12 onto the top of the chicken stew. Make sure to leave some room in between the dumplings so they cook properly. Place the lid on the top of the pot and simmer on low heat for 13-15 minutes or until the dumplings have cooked through.

    New Years Black Eyed Peas

    New Years Black Eyed Peas

  • 2 tbsp. Olive Oil
  • 4 oz. Bacon or Smoked Turkey, sliced (Optional)
  • 1 Onion, small dice
  • 3 cans Black Eyed Peas, canned, rinsed
  • 1 qt. Chicken Stock, unsalted
  • 2 Bay Leaf
  • 2 tsp. Apple Cider Vinegar
  • ½ tsp. Pepper
  • 1 tbsp. Tabasco or Hot Sauce
  • 1 tsp. Oregano
  • 1/3 C Fresh Parsley
  • Place a large pot over medium heat. Add the oil to the pan, when it smokes, add the bacon and cook until crisp. Remove the bacon then add the onion and cook until the soft. Add the bacon, peas, stock and bay leaf then simmer on low heat, covered for 30 minutes. Stir in the vinegar, pepper and Tabasco to taste. Cook for another 10 minutes and then garnish with herbs.

    Carrot and Apple Slaw

    Carrot and Apple Slaw

  • 3 Apples, shredded
  • 3-4 Carrots, shredded
  • 3/4 C Raisons
  • 1/3 C Pepitas or Toasted Pumpkin Seeds, sub almonds or sunflower seeds
  • 2 Lemons, juiced
  • 1/4 C Brown Sugar, sub honey, maple syrup or agave nectar
  • Place all of the ingredients into a bowl and toss to combine. Keep in the fridge in an airtight container until service.

    Kale with Bacon and Apples

    Kale with Bacon and Apples

  • 1 Large Bunch of Kale, remove ribs and rough chop
  • 4 Strips of bacon, sliced thin
  • 2 Apples, chopped
  • 3/4 C Water
  • 1 tbsp. Apple Cider Vinegar
  • 1 tsp. Salt and Pepper
  • Place a large pot over medium heat. Add the bacon and sauté until crispy. Remove the bacon and half of the bacon fat. Add the kale to the pot and toss, then add the apples, bacon, vinegar, salt and pepper. Toss everything together, add the water, cover and simmer for 15 minutes. Turn the heat off and let the greens sit for 10 minutes. Carefully remove the lid, toss the greens and season further with salt and pepper to taste.

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