FOOD: BREAKFAST PIZZA

Welcome back Food Finders!

With the end of winter quickly upon us, I’d like to introduce you to a breakfast idea that will warm your home and get your family out of bed on a lazy weekend.

Breakfast Pizza!

My breakfast pizza takes bacon, egg, and cheese to new limits. Different tastes in the household are not a problem either. All you have to do is split your pie anyway you like.

Here what to do:

Take your pizza dough out of the fridge. If you make your own, remember that you will need to make your dough the night before and refrigerate. Store bought will be fine, I recommend Terranova pizza dough. See my post for more info.

Preheat your oven to 450 and roll out your dough. Place in a perforated pizza pan and start cooking. Your pizza at this point is just dough, and will look a little odd at first, but trust the process and place it in the oven and start cooking.

While the dough is in the oven, decide on what you want on your breakfast pizza. My morning crowd likes their bacon egg and cheese and also likes their veggies. My pie will be split in half, but make yours as you wish.

Scramble your eggs and season to taste. Remember to under salt especially if you plan on a cheesy pizza. Once your eggs are cooked, place them aside and start chopping your veggies. I used onions and peppers in my example.

At this point you will want to check on your dough. Since you don’t have any toppings you may start to see a big air bubble or multiple pockets of air. This should happen at about 8 minutes of cooking time, but keep an eye out as ovens and cooking times vary.

Air bubbles make topping a pizza challenging, and if you wait to long to get rid of them, they will get crispy and crack and give you a bowl like center of the pie. Since we don’t want that, grab a another pizza pan, or oven safe pan or bowl, or tray and place in on top of the dough to flatten. Leave your pan on top of the dough and cook for a few more minutes. You will want to take your dough out of the oven once it’s 75% cooked.

Now that your dough is almost ready. Cook your chopped onions and peppers in a pan and at low heat with just a little bit of olive oil so as to avoid sticking and render your bacon in another pan.

All that’s left is stacking your toppings. You can easily cook up some sausage, slice some avocado, go mushrooms or steak or both. Make your breakfast pizza. yours!

I start by adding a layer of eggs to my pie, then half gets the bacon treatment and half gets onions and peppers. I cover my toppings in mozzarella and then sprinkle some sharp cheddar on as well. It looks pretty, smells and tastes delicious, it’s satisfying and will warm your kitchen, home and belly!

Get cooking this week and tell me all about it!

FOOD: CHEESE STUFFED BURGERS

My Favorite Cheese Stuffed Burger

Before I start on my quest for the best Westchester burger, I think it’s only appropriate to share my favorite burger with our readers. My burger is a blend of three meats, and cheese stuffed and seasoned from within. I finish it with a melted cheese topping and sautéed onions and BBQ sauce. It may not take first prize in my quest for the best, as I hear the competition is fierce. If I can make it in my kitchen, you can recreate it in yours, and then you can be the judge.

 

Ingredients List

1 Part 90% Ground Beef

1 Part 80% Ground Veal

1 Part Ground Pork

Favorite cheese cubed

Second Favorite cheese sliced

Burger Bun of your choice

1 Large Onion

Favorite BBQ Sauce

6 Pack of your favorite cold beer (optional)

I like to start with three different types of meats. Start with equal parts 90 per cent beef, 80 percent veal, and ground pork. Start mixing using your hands; fold the meats until you feel like you have a nice blend. Separate the blend into portions that work for you. Once you determine your portions, split the portions into equal sizes. Take approximately 1/3 of the portion and flatten. Take the other 2/3 of the blended meat and flatten as well. Repeat the process with the rest of your portioned meat. Cut up some of your favorite cheese. I prefer a spicy chipotle Gouda. Place your cheese in the middle of your flattened 2/3portion. Salt and pepper your cheese. As the cheese melts it will flavor your burger from the inside out.

Place the meat in the palm of your hand and place the smaller flattened 1/3 portion on top. Round the meat and seal the cheese in the center. Flatten slightly. Salt and pepper your meat combo. I prefer a combination of black and red pepper and like pink salt, but any salt and pepper will do. I’ve added some illustrations below.

flat with cheeseBurger

Place your burgers aside. Chop your onion and place in a pan coated with non-stick spray. Sweat them and reduce the heat. Pour in your BBQ sauce and keep at a slow simmer. Your BBQ sauce will reduce and your unions will caramelize.

Grill or broil your burgers. I have my grill ready all year round and it’s my preferred method. Preheat your grill or oven, and drop on your burgers. You want a nice sear on the outside. The searing will lock in your flavors as well as the delicious melted pocket of cheese and seasoning you created. It’s my responsibility to tell you to cook your burgers to the recommended temperature. Keep in mind the different type of meats used. Place your sliced cheese on top of your burger 30 seconds before your burgers are done to get a nice melt. I like to use a Havarti as my sliced cheese option. I find the Havarti and chipotle Gouda are complementary, but I recommend mixing and matching to find your favorite combination.

WARNING: DO NOT OVER FLIP YOUR BURGERS. Those of you guilty of being over flippers know who you are. Sear for a few minutes, flip and let the burgers cook. Use this time to grab an option beverage, and relax. Pat them for doneness, use a thermometer, or time yourself if you have to, just don’t keep flipping. You can break your cheese pocket and all of your hard work will be wasted.

Toast your bun or roll if you prefer. I unfortunately was short on time, and refused to use 8-pack buns on this burger. As in my example, your favorite variety English muffin will do just fine. I also have an example of a bun-less mozzarella stuffed burger for those instances where I feel like skipping the carbs.

cooked

Place your burger on the bottom piece of the muffin(or simply plate if you go bun-1less). Spoon some of your sautéed BBQ caramelized onions on top. Drizzle some more BBQ to taste and top you burger.

Grab a cold one and enjoy.

 

bunlessburger with bun