Menu Ideas Guide

02/02/2013

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You might be mistaken for thinking that you can only produce pizza from a stone hearth oven, oh how wrong that could be. Unlike some type specific ovens, the ProLuxe oven offers so much versatility to your menu creation. Anyone who has used a stone hearth oven knows that it can be a multi-skilled cooking appliance. It can replace your Salamander, cook top, grill, griddle, oven, pizza oven, bread oven, smoker and plate warmer. Appetizers All kinds of breads, such as rolls, focaccia and breadsticks can be achieved with an adjustment to ...

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Sausage and Bell Pepper Pizza

02/02/2013

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Ingredients 2 Spicy Italian sausage links 1 c Mozzarella cheese (grated) 1 Each red, green, yellow bell peppers 1 head garlic 1 brown onion 2 oz butter 2 oz oil 3 oz pizza sauce Directions Cut off the top of the head of garlic and roast wrapped in foil in a 350º oven for an hour or until the garlic is golden brown and soft. Core the bell peppers and slice in ½ inch strips. Cut onion in half through the root end and slice in ½ inch strips. Sauté peppers and onion in butter until they begin to turn brown. Cut sausage ...

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Pizza Sauce

02/02/2013

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Ingredients 16 oz can whole peeled tomatoes 2 garlic cloves ½ c red wine ½ brown onion 1 tsp salt 1 bunch marjoram Directions In small saucepot reduce the wine over a med-high heat by half. Add tomatoes, garlic and diced onion, cook on low heat for 4 hours stirring occasionally to keep tomatoes from burning. Some browning is acceptable; it will increase the flavor. Add the marjoram and salt and continue to cook for another half hour. Transfer to blender and puree, or mash with a potato masher for a more rustic sauce.

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Roasted Chicken

02/02/2013

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Ingredients 1 whole roasting chicken 1 Gal water 1 c salt 1 c sugar 1 Tbls black pepper corns 5 Garlic cloves (smashed) 1 onion 2 lemons 1 small bunch thyme 1 bunch rosemary 1 bunch sage 1 bunch parsley 3 oz Butter Directions Combine salt, sugar, and water together in a container large enough to hold the fluid including the chicken and stir to dissolve. Add 3 garlic cloves, one lemon, half onion (sliced), black pepper corns, thyme and half of each of the remaining herbs, and chicken. Hold under refrigeration over night or at least 6 hours. Finely chop remaining herbs and garlic and mix ...

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Roasted Pork Tenderloin

02/02/2013

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Ingredients 1 Pork Tenderloin (cleaned of silver skin) 1 tsp smoked paprika 1 tsp whole fennel seed (toasted) 1 tsp coriander seed (toasted) 1 Tbls whole black pepper 1½ oz kosher salt (by weight) 8 oz can cooked black beans 2 ears of corn (husks removed) 2 sweet or brown onions 1 oz unsalted butter Directions In a spice grinder combine paprika, fennel seed, coriander seed and black pepper corns and grind to combine. Then rub on the outside of tenderloin. Thinly slice onions and caramelize them over low heat in a pan with butter. Roast corn either on a grill or in ...

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