Pizza Today - December 2015 - 50

2016 Menu Guide

Stuffed Poblano
Pepper Twinkies

BRAD ROCCO / BEXLEY PIZZA PLUS
6 Poblano peppers, cut in half
lengthwise and seeded
12 ounces pork shoulder,
hickory smoked and pulled
6 ounces cream cheese,
whipped
2 whole kale leaves, flashfried and crumbled
12 pieces applewood smoked
bacon
12 strands of chives, chopped
2 sprigs cilantro, chopped
1 ounce barbecue sauce
1 ounce ancho chili rub
(ancho, paprika, sugar,
garlic powder, seat salt and
white pepper)
1 ounce extra virgin olive oil,
lemon infused
In a large bowl, combine pulled
pork, cream cheese, flash-fried
kale, chopped cilantro and
chopped chives. Add salt and
pepper, mix well by hand and fill
each poblano pepper half with
the mixture. Lightly drizzle with
lemon-infused EVOO. Wrap each
pepper with one piece of bacon
and lightly sprinkle with ancho
chili rub.
Smoking these peppers is the
preferred way to cook them.
However, they can be baked in
an oven as well. Smoke at 275
F for 1¼ hours or until bacon is
crisp. Do not move them until
they are done. Baste with barbecue sauce for final 15 minutes.
After they are removed from the
smoker, garnish with chopped
cilantro and serve.

Creamy Italian
Pasta Salad
Dressing
2 cloves garlic, minced
3 ounces cream cheese,
softened
16 ounces ricotta cheese

8 ounces sour cream
2 tablespoons olive oil
2 tablespoons whole milk
1 ½ teaspoon salt
1 teaspoon pepper

Using a pastry bag with a small
tip, stuff the olives with the
paste. Roll the stuffed olives in
the flour and dip into the beaten
eggs.

Salad
16 ounces rotini
2 tablespoons olive oil
2 cups of broccoli florets,
blanched
10 ounces frozen peas,
blanched
5 ounces large black olives,
sliced
4 green onions, sliced
3 small zucchini, halved
lengthwise and cut into
¼-inch slices
1 green and red pepper, cut in
half, seeded and diced
1 cup grated Romano cheese

Toss the olives in the breadcrumbs, then fry in the olive oil
at a moderate temperature (150275 F) until golden brown.
Drain the fried olives on absorbent paper.

For dressing: Mix all ingredients
in mixer until smooth and well
blended. Reserve.
For pasta salad: Cook noodles
until al dente; drain well. Put
into large bowl; add oil and toss.
Add dressing; toss to mix. Add
vegetables to pasta mixture; toss
gently to mix. Cover and refrigerate. Stir in Romano cheese just
before serving.

Fried Stuffed Olives
12 dozen California black
olives, large or extra large,
pitted
5 ounces garlic, minced
5 ounces anchovy paste
1 ounce lemon zest, minced
2 teaspoons chopped thyme
4 cups all-purpose flour
8 eggs, beaten
4 cups breadcrumbs
Olive oil to taste
Drain the olives and reserve for
stuffing.
Combine the garlic, anchovy
paste, lemon zest and thyme to
make a paste.

5 0 / P I Z Z AT O D AY. C O M / D E C E M B E R 2 0 1 5

Grilled Chicken
and Ziti Salad
4 boneless, skinless chicken
breast halves
Salt to taste
Black pepper, freshly ground,
to taste
2 tablespoons fresh lemon
juice
1 pound ziti, cooked al dente,
refreshed under cold water,
drained
2 large red bell peppers, diced
2 cups celery, sliced thinly
1 red onion chopped
1 cup kalamata olives, pitted,
sliced thinly
¼ cup fresh dill, minced
3 tablespoons white wine
vinegar
2 tablespoons mayonnaise
2 tablespoon Dijon mustard
2⁄3 cup olive oil
On oiled grill or in grill pan
over high heat, cook seasoned
chicken breast 6 to 8 minutes
per side or until done; remove
plate. Sprinkle with lemon juice
and let cool (if grill is unavailable,
sauté the chicken).
In a large bowl, combine ziti,
bell pepper, celery, onion, olives
and dill. Julienne chicken and
add to bowl. Reserve any juices.
In blender, combine reserved
juices, vinegar, mayonnaise and
mustard. With motor running,
add olive oil in a steady stream
until emulsified. Season with salt
and pepper.

Add dressing to salad; toss well
to coat. Cover and refrigerate 2
hours or until ready to use.

Feta & Sun-dried
Tomato Focaccia
Yield: 1/2 sheet pan
4 ½ cups all-purpose flour
½ tablespoon sea salt
1½ tablespoons yeast
2¼ cups warm water
3 tablespoons extra virgin
olive oil
½ cup crumbled feta cheese
½ cup sun-dried tomato,
finely diced
1 tablespoon chopped fresh
basil
½ cup artichoke hearts,
chopped
½ tablespoon chopped fresh
parsley
Extra virgin olive oil
Sea salt
In a large mixing bowl, combine
warm water and yeast. Let sit
for 5 minutes. When the yeast
is bubbly, add a cup of the
flour and the salt; stir. Mixture
should be smooth and slightly
thickened. Add the olive oil,
fresh herbs, sun-dried tomato,
artichoke hearts and feta to the
water and flour mixture. Stir
using a wooden spoon. Add the
rest of the flour while stirring.
Dough should be slightly sticky
and wet. Do not knead the
dough. In a separate greased
mixing bowl (grease mixing
bowl with extra virgin olive oil),
place dough and cover with
plastic wrap. Put dough in a
warm area and let rise until
double, about an hour. Punch
down dough after it has risen.
Put dough on a greased sheet
pan and let the dough rise for
30 minutes. Sprinkle top of
dough with sea salt and drizzle
with extra virgin olive oil. Place
in oven and bake for 20 minutes,
or until golden brown. When
finished baking, let focaccia cool
for 10 minutes before serving.


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Pizza Today - December 2015

Table of Contents for the Digital Edition of Pizza Today - December 2015

Pizza Today - December 2015
Commentary
Contents
Contributors
Expo Spotlight
Interact
Conversation
Man on the Street
Respecting the Craft
Trending Recipes
Destinations
Dough Doctor
Server Shadowing
Trending Toppings
Research & Development
Child Labor Laws
2016 Menu Guide
Product Showcase
Pizza Today Yellow Pages
The Marketplace
Reader’s Resource
Snapped
Pizza Today - December 2015 - CT1
Pizza Today - December 2015 - CT2
Pizza Today - December 2015 - Pizza Today - December 2015
Pizza Today - December 2015 - Cover2
Pizza Today - December 2015 - Commentary
Pizza Today - December 2015 - 4
Pizza Today - December 2015 - 5
Pizza Today - December 2015 - Contents
Pizza Today - December 2015 - 7
Pizza Today - December 2015 - 8
Pizza Today - December 2015 - 9
Pizza Today - December 2015 - Contributors
Pizza Today - December 2015 - 11
Pizza Today - December 2015 - Expo Spotlight
Pizza Today - December 2015 - 13
Pizza Today - December 2015 - Interact
Pizza Today - December 2015 - 15
Pizza Today - December 2015 - Conversation
Pizza Today - December 2015 - 17
Pizza Today - December 2015 - Man on the Street
Pizza Today - December 2015 - 19
Pizza Today - December 2015 - Respecting the Craft
Pizza Today - December 2015 - 21
Pizza Today - December 2015 - Trending Recipes
Pizza Today - December 2015 - 23
Pizza Today - December 2015 - Destinations
Pizza Today - December 2015 - 25
Pizza Today - December 2015 - Dough Doctor
Pizza Today - December 2015 - 27
Pizza Today - December 2015 - 28
Pizza Today - December 2015 - 29
Pizza Today - December 2015 - Server Shadowing
Pizza Today - December 2015 - 31
Pizza Today - December 2015 - 32
Pizza Today - December 2015 - 33
Pizza Today - December 2015 - Trending Toppings
Pizza Today - December 2015 - 35
Pizza Today - December 2015 - 36
Pizza Today - December 2015 - 37
Pizza Today - December 2015 - Research & Development
Pizza Today - December 2015 - 39
Pizza Today - December 2015 - 40
Pizza Today - December 2015 - 41
Pizza Today - December 2015 - Child Labor Laws
Pizza Today - December 2015 - 43
Pizza Today - December 2015 - 44
Pizza Today - December 2015 - 45
Pizza Today - December 2015 - 46
Pizza Today - December 2015 - 47
Pizza Today - December 2015 - 2016 Menu Guide
Pizza Today - December 2015 - 49
Pizza Today - December 2015 - 50
Pizza Today - December 2015 - 51
Pizza Today - December 2015 - 52
Pizza Today - December 2015 - 53
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Pizza Today - December 2015 - Product Showcase
Pizza Today - December 2015 - 90
Pizza Today - December 2015 - 91
Pizza Today - December 2015 - Pizza Today Yellow Pages
Pizza Today - December 2015 - 93
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Pizza Today - December 2015 - 100
Pizza Today - December 2015 - The Marketplace
Pizza Today - December 2015 - 102
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Pizza Today - December 2015 - Reader’s Resource
Pizza Today - December 2015 - Snapped
Pizza Today - December 2015 - Cover3
Pizza Today - December 2015 - Cover4
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